Eco-friendly whipping siphon

My wife and I are currently doing our kitchen, and have done some shopping specifically in this area. We think we are currently leaning towards a gas cooktop, and then a separate wall oven, for cost and design reasons.

But as we originally planned to do a 36" dual-fuel, and did most of our shopping to date around this, here's a few thoughts/things we learned. Our most important feature was the stove top, so most of these thoughts are about that. We're still not finalized, so I'm also curious what answers others post.

• We talked to multiple sales people from multiple local and nationwide stores. There were sales people that told us that Viking & Wolf were comparable. There were sales people that told us that Viking is overrated, not comparable in quality, and even that Viking was the preferred brand. Essentially, we got conflicting reports to where Viking sits. There was no discrepancy however on the quality of Wolf. They all seemed to agree that at that price point Wolf is top (or very near to) in quality, durability and performance.
• For the stove top Wolf and a few others have a double stacked burner. This means that you can do a extremely low simmer (melt chocolate on a paper plate), on the same burner you do max it out to stir-fry. There was one brand (dacor I believe) where the smaller burner was hidden behind a cast plate. This seems to me to negate the fast response of a gas stove, but that might be just my perception.
• In addition to the double-stacked burners, different brands varied greatly on the versatility of the 5 available burners. 1 15K BTU+ burner, 1 simmer burner, etc... vs. 5 that are generally more versatile. That might not be a problem, you can move pots around as you are cooking, but I'd prefer to minimize the amount of moving I have to do by getting more versatile burners (like the Wolf burners mentioned previously) if I'm at that price point.

I don't know how to tell what the pressure is on a whipper, but from the results of a blocked one, I'm going to make the following suggestion for attempting to safely disarm it:

• You need containment. If you open the container too quickly, you're looking at a massive mess to clean up. I'd suggest possibly a cardboard box (disposible) or a large plastic container (cleanable), with a clear plastic trashbag over it, so that only your arms are going in. If you don't have a large clear plastic bag, you'll either need to make a window (we can cut a cardboard box, then tape the bag down) or find something else clear (shower curtain liner?). Containment also reduces the odds that the head will fly off and damage something.
• Goggles or other eye protection wouldn't hurt incase something goes wrong.
• Place the containment vessel on its side, with the whipper inside, and the opening so that you can see into it.
• If you have assistance, tape the bag around your arms, so you have a good seal.
• Slowly open the container ... if it's like the case when my mom did this, a little will leak out after a while. Give it another partial turn, and some more will leak out ... go slowly. Suddenly, the whole thing will release, making a complete mess.

If you're like my mom, and insist on attempting to save the whipped cream, you can place a bowl & spoon into the containment with you, and scoop it off as it oozes out the side ... but risk knocking the bowl over when it suddenly pops open on you.

...

That being said, if you're not in a rush to open it, I'd let it sit for a day or two, with the nozzle up, (possibly after rapping it hard on the floor a couple of times) then attempt to spray ... if you get a gas release, you might be able to depressure it some before attempting to open it.