Hi all,

I am trying to decide between the Blue Star 36" RNB and RCS. I'm leaning very hard toward the RCS because, though I'm into cooking, I can't see spending $1900 extra on the 22K BTU burners, especially since I can cook a great (if I may say so myself) holiday meal for 15 on my 48 year old Tappan range. I called BS and asked about differences (specifically about lower grade stainless on the RSC). They said there were absolutely no differences in quality of ss, or anything - said differences were no color choice, no BTU custom choice, lower over-all BTU's and different color oven interior. My dealer is pushing the RNB - told me the RCS has no convection (wrong) and the RNB interior was double baked on ceramic. Thoughts?

BTW, is there anyway to tell how many BTU's the flame on my Tappan puts out? There is nothing in the (48 year old - yes I still have it) manual that says. Thanks!