Need help with configuring Blue Star RNB

15 years ago

I am just days away from ordering my 60" RNB Blue Star range (gulp, exciting yet anxiety provoking). Stooxie, I read with interest your recent post comparing BS and Vulcan and you and Sayde (and others) have helped me tremendously with my decision to go with BS.

I have ordered 5 color samples from BS originally intending to go with a green or cream shade to match my cabinetry, but upon further reflection decided to opt for a matte black as the range will be the focal point of the kitchen.

Now, I just have to decide on how to configure the cooktop. I had originally wanted a French Top and a griddle, but was told by BS I would have to choose one or the other. I can let the griddle go b/c based on other threads know it takes quite a while for the griddle to heat and as folks have suggested, it's easier to use a griddle pan placed over two burners. I don't want the Heritage Top and don't need the charbroiler as my gas grill is just steps outside the kitchen door.

So it looks like I'll be going with a French Top and 6 burners and could use feedback on burner placement. Should I have a simmer burner in front or back and where should I place the burner I'll be using for my wok. We entertain a fair amount and I do a fair amount of wok cooking, but primarily it's just DH and myself. Any help BS owners (or others) can give me would be greatly appreciated.

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Comments (8)

djg1
15 years ago
I put the simmer burner in front on a 6 burner, 36" RNB. Chances are, if two of the high powered burners actually are on high, one is boiling water for pasta. It doesn't need to be in front and, generally, I'd want an 8 or 10 or 12 quart pot out of the way. Also, I didn't want to have to reach across a high-output burner to get to the simmer burner.

Lots of ways to arrange things, but that's how we did it, and why.

Back

22k - 15k - 15k

Sim - 15k - 22k

Front
sayde
15 years ago
I think djg1's arrangement is perfect. I only have 4 burners and the two 22's are in front -- the standard arrangement. I have not used the range much yet but find I am using the one 15 a lot -- I would have preferred to have it in front but it is not a big deal.

Your range will be big! and it will be stunning in black. And you will love it!
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drdannie
Original Author
15 years ago
Thanks dig1 and sayde. This was my thinking to put the simmer burner in front and yes, it is going to be a big range. I need two ovens - not six burners - but b/c I have very little wall space and couldn't fit in a wall oven anywhere, my only option was to go with the 60" BS. I'm hoping for a completion date for the remodel by the end of the summer. Will try and post some pics.
stooxie
15 years ago
Dr. Dannie,

Drool, I would have loved to get a 60" but my cup runneth over with the 48" as it is! :)

I would do two burners - french top - four burners. Doesn't matter if you want the two burners on the left or the right. I would make a 22K BTU burner one of the "two" because you can use the french top as some counter space for the wok.

Like this:

In other words, I wouldn't do all six burners on one side and the French top on the other. Although that looks impressive I don't find it very practical.

I love the French top. As you said, a griddle is easy to do after-the-fact but the hot plate (French top) is not something you can emulate on your own and nothing else does what it does.

Building on what djg1 did:
22K
15K
French
15K

Simmer
15K
French
22K

If you do a lot of sauteing I might reverse the two burners on the left so you have two 22Ks in the front.Simmer
15K
French
15K

22K
15K
French
22K

Any way you do it the range is going to rock. Just make sure you have a 1" (one inch!) gas supply going to that sucker and a dedicated 110V 20 amp outlet.

-Stooxie
drdannie
Original Author
15 years ago
Thanks Stooxie. I should have looked to see if I had more responses to my post before hijackig hking's post. Your advice makes good sense. I've been so impressed with the advice on this forum - especially from folks like you. I started thinking about a BS when Trevor Lawson shifted from BS to the Culinarian and all the comments surrounding that, but I've been sold on the BS since the first time I saw it. I'm getting it in matte black. Although not a "custom" color BS says it's a "custom" finish, so will get hit with an upcharge but don't know yet what it will be. I'll try to figure out how to post pics once the kitchen is done. And yes - my GC has already installed the 1" gas supply and the dedicated electrical outlet. Had the specs for him the day he started working.
stooxie
15 years ago
drdannie, no problem, happy to help. If you click on my name and click "Send me an email" you'll contact me directly. There are lots of arm chair commandos in these forums, people that will give you passionate advice all day yet have zero actual experience (they don't own any of them).

All the replies in this thread are from bonafide Bluestar owners.

-Stooxie
hking
15 years ago
drdannie, no problem on the hijack. Somehow I missed that BS had a french top. i had only seen this on a Wolf. I think I am changing my mind on the heritage classic to a french top.

Based on the way I cook............I do a lot of sautÃ¯Â¿Â½ing so I like the power up front. Simmers usually require less hand time and I prefer those in back and you can still have a simmer going on up front with your french top in case you are working with a risotto or something that requires a simmer and hand time. I would like a boil at 22k is in the back and I would place it on the same side as your sink so you can pull the pot (or basket) out from the side and straight to the sink to drain.

22 15 french simmer
15 15 french 22

hking
stooxie
15 years ago
hking,

Frenchtop I can comment on! Bluestar's hotplate is excellent. The steel is heavy carbon steel (so you'll need to season it) and it's very thick. It has an 18K BTU burner under it so you can go as low or high as you like. There's a lot of banter around here about who's got the best simmer burner, who's goes too low, who's won't go low enough, blah, blah. The Frenchtop solves all of that. Put the burner on low and you've got a temperature range of basically just above ambient to 200 degrees. Put the burner on high and you can saute in the middle while keeping sauces, or whatever, warm on the outsides.

You cook, you know the drill. The hotplate is the most useful option. There's a great broiler in the oven, a griddle can be placed over two burners and grilling is best done outside over charcoal or hardwood.

That's my take.

-Stooxie