New Range Advice/Opinions/Comments...Blue Star 48"

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Bill Tex Landreth
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New Range Advice/Opinions/Comments...Blue Star 48"

#1 Post by Bill Tex Landreth » January 14th, 2013, 1:25 pm

So the time has come to move up to a production grade range. I have pretty much settled on a Blue Star 48 incher with a custom colour for the oven doors. Now that the easy part is done, I am looking for board experience on ANY brand for burner choice/arrangements. Without question, I am getting all the burners as the 22,000 BTU Ultranova option.

With 48", I have the room for eight burners, but I am about 95% set on six with either a gridle or sear station.


TIA for any responses as to your experience(s).
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#2 Post by c fu » January 14th, 2013, 1:31 pm

To be honest, I don't think I've ever turned on my gridle station on my Wolf range. Figure a pan might be just as efficient without all the clean up.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#3 Post by Chuck Miller » January 14th, 2013, 1:39 pm

Never buy the griddle option, as it can never become a grill. However, a grill can become a griddle by putting an external griddle on top of it. I'm looking at a replacement for my POS 36" Viking range, and have narrowed it to either Blue Star or a Capital Culinarian series, which was IMO a better burner design, which happens to be 23K BTU, negligably higher than Blue Star, not that I would notice. All burners are standard 23K on the Capital, whereas I believe you have to pay extra and custom order on Blue Star. Fewer custom colors to choose from on the Capital, but might be worth a look.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#4 Post by Bill Tex Landreth » January 14th, 2013, 1:57 pm

Chuck, why is the Viking rated as POS?

Good point on burner vs. griddle.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#5 Post by Chuck Miller » January 14th, 2013, 2:07 pm

Mine is 10 years old, but it has been problematic from the get go, but it may have just been my specific unit. I never thought it deserved to be thought of as a high-end range from a build quality perspective. Short story, defective thermostat on delivery, insulation wrapped around convection fan spindle from the get go, plastic knobs where the markings have worn off, door never sealed properly, and now almost won't open and needs replacement door hinges. They may have improved some issues over the years like the knobs, but I'll never buy another one. I did hear that they were just sold a couple weeks ago, FYI.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#6 Post by Bill Tex Landreth » January 14th, 2013, 2:13 pm

Interesting. Sounds like you definitely got a lemon for sure.

I went to a kitchen design studio and got to handle all the big names side by side. Build quality on the Viking/Wolf seemed about the same, but the Blue Star was above both. Granted, I did go in with a bias of what I wanted. I just needed to get a tactile and visual affirment.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#7 Post by Robert.Fleming » January 14th, 2013, 2:16 pm

Chuck Miller wrote:I did hear that [Viking was] just sold a couple weeks ago, FYI.
http://blog.gulflive.com/mississippi-pr ... sippi.html

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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#8 Post by Bill Tex Landreth » January 14th, 2013, 2:22 pm

Robert.Fleming wrote:
Chuck Miller wrote:I did hear that [Viking was] just sold a couple weeks ago, FYI.
http://blog.gulflive.com/mississippi-pr ... sippi.html
I surely could use a conveyor fryer that the new parent company offers.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#9 Post by Chris Freemott » January 14th, 2013, 2:32 pm

Will a French Top fit in the spot for 2 burners?
Like Chuck's strategy around the griddle/grill
Still think 8 burners looks slick
Which model specifically of the Bluestar Bill?
Any word on if BS will do a duel fuel? Kristi bakes, bakers I know love electric vs. gas ovens. Last I read the standard in that combo was Wolf.

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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#10 Post by Chuck Miller » January 14th, 2013, 2:42 pm

Chris Freemott wrote:Will a French Top fit in the spot for 2 burners?
Like Chuck's strategy around the griddle/grill
Still think 8 burners looks slick
Which model specifically of the Bluestar Bill?
Any word on if BS will do a duel fuel? Kristi bakes, bakers I know love electric vs. gas ovens. Last I read the standard in that combo was Wolf.
No dual fuel on Blue Star. Wolf is switching to a new sealed burner with lower BTU output.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#11 Post by T. Melloni » January 14th, 2013, 4:20 pm

I have been on the fence trying to decide between Blue Star and a Capital Cullinarian. Both seem to be good ranges. (I'm looking at the 36" models.)
People with Blue Star like the Blue Star range. People who have a Capital like the Capital.
Anybody try both?
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#12 Post by Bill Tex Landreth » January 14th, 2013, 5:04 pm

Chris Freemott wrote:Will a French Top fit in the spot for 2 burners?
Like Chuck's strategy around the griddle/grill
Still think 8 burners looks slick
Which model specifically of the Bluestar Bill?
Any word on if BS will do a duel fuel? Kristi bakes, bakers I know love electric vs. gas ovens. Last I read the standard in that combo was Wolf.
French top requires four burner spaces.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#13 Post by Bob Wood » January 14th, 2013, 5:08 pm

Chris Freemott wrote:
Any word on if BS will do a duel fuel?
Duel? Pistols at twenty paces? neener
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#14 Post by Bill Tex Landreth » January 14th, 2013, 5:11 pm

T. Melloni wrote:I have been on the fence trying to decide between Blue Star and a Capital Cullinarian. Both seem to be good ranges. (I'm looking at the 36" models.)
People with Blue Star like the Blue Star range. People who have a Capital like the Capital.
Anybody try both?
What is it that moved you to a Blue Star?
Open burner, colours and talking to people that cook a bunch at home.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#15 Post by Michael Bowden » January 14th, 2013, 6:00 pm

Chris Freemott wrote: Any word on if BS will do a duel fuel? Kristi bakes, bakers I know love electric vs. gas ovens. Last I read the standard in that combo was Wolf.
Wish I would have done duel fuel....not a fan of my gas oven (love the burners). (Viking 36" btw)
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#16 Post by Chris Freemott » January 14th, 2013, 6:45 pm

Dual. I swear I typed dual. f*ck apple products.

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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#17 Post by Bill Tex Landreth » January 14th, 2013, 7:13 pm

Michael Bowden wrote:
Chris Freemott wrote: Any word on if BS will do a duel fuel? Kristi bakes, bakers I know love electric vs. gas ovens. Last I read the standard in that combo was Wolf.
Wish I would have done duel fuel....not a fan of my gas oven (love the burners). (Viking 36" btw)
Have moms step it up next time and buy something useful.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#18 Post by alexnicholas » January 14th, 2013, 7:26 pm

Bill Tex Landreth wrote:
Michael Bowden wrote:
Chris Freemott wrote: Any word on if BS will do a duel fuel? Kristi bakes, bakers I know love electric vs. gas ovens. Last I read the standard in that combo was Wolf.
Wish I would have done duel fuel....not a fan of my gas oven (love the burners). (Viking 36" btw)
Have moms step it up next time and buy something useful.

I just went through a major kitchen reno. Got rid of the viking 48" with griddle - never used and got a 36" American Range. Not Dual Fuel, since when you get that option the inside oven is smaller. Just Gas. American Range and Blue Star were neck and neck - and we did a ton of homework. I don't think you can go wrong with either product, just depends on the model, the amount of burners - we have 6 with a simmer, option. but the key for us was the spacious oven - which had the biggest capacity of any 36" range and was so much bigger than our viking - which we sold for a good price just for the name, but we always found the baking uneven.

Good luck.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#19 Post by George Hejna » January 17th, 2013, 8:06 am

I have a six burner dual fuel Dacor that I have had for 11 years. I have a griddle pan that fits over the center 2 burners that we use relatively often for tortillas, pancakes etc

I have never wanted for a grill. I really love the dual fuel as my wife Bakes a lot and Dacor has a pure convection option that eliminates the use of the burner on the bottom which is great when roasting chicken, meats etc. It also has a gas IR broiler that gets freaking hot.... almost too hot. In the 11 years I have had it I have had 2 repairs. 1 a broken oven window when I spilled water on it. The second was just last month when I had to replace the electric heating element in the bottom of the oven $500.

I went with Dacor because at the time they had the largest BTU output (across all burners), the top is very easy to clean unlike Viking and all of the features the oven had.

I have been very happy with it.

I looked at the 8 burner 48" but the second oven was so small it seemed almost unusable. In retrospect I have never needed 8 burners. Although a second oven would be great.

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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#20 Post by Bill Tex Landreth » January 17th, 2013, 8:27 am

Alex and George, thanks for the input.

Assuming the design studio for the home builder will play ball on changing the kitchen up and moving a couple of things, I think we are going to roll with the 48" Blue Star with six Ultranova Burners and the sear station/grill option. Going to go with a medium dark blue for the color.

After reading up, it seems like the Viking has dropped from the top of the heap and is on cruise control from name recognition. Wolf and Dacor are still up there, but the big selling point for us is the color option and grate design the Blue Star has.

All are welcome for dinner when in DFW, once we get the crib built.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#21 Post by Bill Tex Landreth » January 17th, 2013, 8:42 am

Setup will look like this, except for the color.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#22 Post by George Hejna » January 17th, 2013, 9:01 am

That is very sweet. What are you doing for a hood?

I would suggest a small to medium size jet engine. [wow.gif]


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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#23 Post by Bill Tex Landreth » January 17th, 2013, 9:06 am

Vent A Hood liner rated at 900 CFM (600 and 300 CFM blowers) with direct outside venting. Will have a cabinet matching shell that fits over the liner so as not to be too "professional" looking. Blue Star offers their own color matched hood, but that would be a tough one to swing with Kristi as I am sure it would not fly during ladies' night out. ;)
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#24 Post by Bill Tex Landreth » January 17th, 2013, 9:08 am

Here is the matching hood and the color we are looking at. Range is a 48" with the French Burner and solid door on the small oven.

Image
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#25 Post by George Hejna » January 17th, 2013, 9:10 am

Again... looks perfect you can never have 2 much hood. Outside venting is an absolute must.

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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#26 Post by Paul Bacino » January 17th, 2013, 9:13 am

Awesome!!

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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#27 Post by Bill Tex Landreth » January 17th, 2013, 9:38 am

Oh, and we are going with the side opening French Doors on the oven vs. the traditional downward opening.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#28 Post by Patrick Friel » January 17th, 2013, 9:45 am

Looks awesome. I could have used 6 burners last night. Looking forward to getting one someday.

I don't need more than 4 burners very often though. Under what circumstances do you all find you need 5 or 6?

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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#29 Post by Bill Tex Landreth » January 17th, 2013, 9:49 am

Patrick Friel wrote:Looks awesome. I could have used 6 burners last night. Looking forward to getting one someday.

I don't need more than 4 burners very often though. Under what circumstances do you all find you need 5 or 6?
Not at my house currently, but at several other's, I have cooked for upward of 100+ people. Burner and oven space really gets cramped if you need a sauce, side or to keep something warm. If I thought I could physically swing it, I would have gone 60" with the dual full sized ovens. Space and spouse factor ultimately overruled that ambition.

Also, if using 12" or 14" saute/fry pans, the extra real estate is very helpful to keep the pan centered on the burner.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#30 Post by George Hejna » January 17th, 2013, 10:09 am

Bill Tex Landreth wrote:Oh, and we are going with the side opening French Doors on the oven vs. the traditional downward opening.
That is a great option. Wish it was available when I bought.

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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#31 Post by Jay Miller » January 17th, 2013, 1:52 pm

Bill Tex Landreth wrote:Oh, and we are going with the side opening French Doors on the oven vs. the traditional downward opening.
Wow, that's almost enough for me to replace my mediocre Kitchenaid that came with the condo despite the fact that I can't use the really powerful burners for anything but boiling water (no outside venting).
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#32 Post by Bill Tex Landreth » January 17th, 2013, 1:56 pm

Jay Miller wrote:
Bill Tex Landreth wrote:Oh, and we are going with the side opening French Doors on the oven vs. the traditional downward opening.
Wow, that's almost enough for me to replace my mediocre Kitchenaid that came with the condo despite the fact that I can't use the really powerful burners for anything but boiling water (no outside venting).
It is pretty slick.

If you go on the Blue Star site, you can select an option to configure your range...color, accents, burners, etc. The Cobalt Blue with Brass accents is pretty slick with the French Doors.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#33 Post by Michae1 P0wers » January 17th, 2013, 2:34 pm

Nice range Bill!

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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#34 Post by Chris Blum » January 17th, 2013, 3:22 pm

Bill, we got our 36" Blue Star right before Thanksgiving. Replaced a 20 year old Viking. Two Burners on either side and the grill in the middle. I would make sure that you get one of the simmer burners -- the main burners are bleeping blowtorches. MUCH hotter than the the Viking (18k?) and even on low, they are too hot for delicate things or "keep warm". So far we love it, but the burners and the convection oven took a while to get used to. (also the knob config is opposite from the Viking that I've used for 20 years so that is screwing me up still)

I would avoid a griddle for the reason that Chuck laid out.

One thing I would like your feedback on when you start cooking...our convection fan seems kinda loud. Never had one so not sure if that is normal.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#35 Post by Bill Tex Landreth » January 17th, 2013, 4:01 pm

Good point on the simmer burner.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#36 Post by David T » January 18th, 2013, 1:25 pm

if you can, get a remote blower for the hood. Mine is about 900 cfm that vents outside, but the motor is awful loud inside the hood.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#37 Post by Chris Freemott » January 18th, 2013, 1:44 pm

Bill - I'm with Chris on the simmer. If you go full monty on all burners w/ the 22k I think you've made a mistake. 4 or 6 ass-kickers are all you need, I'd add two simmer burners and go 6 nova's.

I personally love the french doors.

Hejna -I think one thing that appeals to the Blue Star fans is the size of the ovens. If memory serves, on their 48" oven the smaller oven is still deep enough to take a 1/2 sheet pan and run it in there front to back where the main oven is large enough to handle a full size sheet pan. This feature makes this a great solution for those that may not have room for double wall ovens or wish to replace wall oven space with something else (like a wine cooler william!!!).

I've cooked on George's Dacor many times and truly like it. I do find ranges to have a little bit of an issue with how low you need to stoop to get the food out of the oven - but, the French door feature may alleviate that a bit - or alleviate the feeling of stretching across that expansive oven door to get your food.

Chris Blum - I have a convection oven,albeit a cheap one, and the fan isn't quiet at all so unless you're reaching Boeing noises, you're likely fine. There are many free dB applications for the iPhone if you have one, get one, take a reading and see what Blue Star tells you is a standard operating range.

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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#38 Post by Bill Tex Landreth » January 18th, 2013, 2:35 pm

Really does not matter at this point.

Word of advice, do not try to do business with Grand Homes.

Thanks for everyone's opinions...greatly appreciated.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#39 Post by gene keenan » January 18th, 2013, 2:51 pm

We have a Blue Star and bought an extra 22k burner but ended up keeping the simmer burner. We use it all the time.

Capital Cullinarian and Blue Star have almost identical specs so it's not surprising that owners of both like which ever brand they own.
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#40 Post by George Hejna » January 18th, 2013, 3:45 pm

What is this simmer you talk about???

It is all about BTUs baby. The more the better.


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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#41 Post by Bill Tex Landreth » January 18th, 2013, 4:10 pm

George Hejna wrote:What is this simmer you talk about???

It is all about BTUs baby. The more the better.


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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#42 Post by gene keenan » January 19th, 2013, 12:53 pm

Normally I would agree but after using it I changed my mind. Things that usually require a double boiler can be done directly on the burner like melting chocolate. The btu range of the normal burners cant get down that low. It's great for holding very delicate sauces or other things that just need to be kept warm.
George Hejna wrote:What is this simmer you talk about???

It is all about BTUs baby. The more the better.


George
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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#43 Post by john richards » January 19th, 2013, 1:21 pm

DSCF4382.JPG
Bill - i am a little late to this party but completely reno'd everything last year. I looked at and tested the bluestar but went with the wolf, I felt it had better finishing. Best feature for me is the grller. it is a ceramic base and boy it gets hot. I added a remote 1200cfm blower and the combo is wicked. Now in my climate where I do not want to go outside for 4-5 months to use a bbq, it really makes sense. The oven racks are on rollers so bending over is kept to a minimum.

Here is a pic, i only had room for a 36, but if I could have had 48 I`d add extra grilling space.

My one learning - go big on the hood! YOu can smell the cooking outside, but hardly in the house. Great for using a wok as well.

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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#44 Post by Ken Rudman » January 19th, 2013, 1:40 pm

Okay, you guys are making me jealous. We have a 70 year old (srsly) O'Keefe and Merritt, double ovens, with a griddle. We had it restored when we bought it, and it's actually an awesome range (and looks right in our nearly 100 year old house), but not so great for baking, which is what is obsessing me right now.

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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#45 Post by Robert.Fleming » January 19th, 2013, 1:56 pm

Ken Rudman wrote: We have a 70 year old (srsly) O'Keefe and Merritt, double ovens, with a griddle.
Something like this?

http://www.antiqueappliances.com/produc ... _stove.htm

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Re: New Range Advice/Opinions/Comments...Blue Star 48"

#46 Post by Ken Rudman » January 20th, 2013, 11:18 pm

Robert.Fleming wrote:
Ken Rudman wrote: We have a 70 year old (srsly) O'Keefe and Merritt, double ovens, with a griddle.
Something like this?

http://www.antiqueappliances.com/produc ... _stove.htm
That's a pretty fancy one. Actually, it's exactly like this one:

Image

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Brett Johnson
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New Range Advice/Opinions/Comments...Blue Star 48"

#47 Post by Brett Johnson » May 28th, 2013, 10:47 am

Bumping this up to see if the Blue Star owners are still satisfied?

I'm also considering Wolf and Thermador. Thermador looks solid with great features and is in the middle of the BS and Wolf in terms of btu power. From what I've read, Thermador's reliability was questionable years ago, but seems to have improved.

Wolf is still the top dog in terms of precision and build quality, but I don't like the round burners and it's got the lowest performance in terms of btu.

Blue Star looks awesome, just a little concerned about reliability and service should something go awry.

Thanks for the feedback!

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Chuck Miller
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New Range Advice/Opinions/Comments...Blue Star 48"

#48 Post by Chuck Miller » May 28th, 2013, 12:01 pm

I bought a Capital Culinarian Series a couple months ago, and am ecstatic. Wonderful fit and finish, with to die for 23K BTU burners and one lower power simmer burner. Big oven with big window, and a really nice broiler. Worth checking it.
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New Range Advice/Opinions/Comments...Blue Star 48"

#49 Post by c fu » May 28th, 2013, 3:07 pm

Brett Johnson wrote:Bumping this up to see if the Blue Star owners are still satisfied?

I'm also considering Wolf and Thermador. Thermador looks solid with great features and is in the middle of the BS and Wolf in terms of btu power. From what I've read, Thermador's reliability was questionable years ago, but seems to have improved.

Wolf is still the top dog in terms of precision and build quality, but I don't like the round burners and it's got the lowest performance in terms of btu.

Blue Star looks awesome, just a little concerned about reliability and service should something go awry.

Thanks for the feedback!

[cheers.gif]
Brett
love my wolf man. Love it. Oven takes forever to preheat tho.
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New Range Advice/Opinions/Comments...Blue Star 48"

#50 Post by Brett Johnson » May 28th, 2013, 6:19 pm

Thanks for the feedback guys.

Charlie - any issue with small pots on the Wolf burner? I was watching a video comparing a bluestar and a wolf and I really like how the bluestar's burners hit any kind of pot squarely in the middle.

Safe to say I am over analyzing everything at this point...

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