1) The thing that definitely sets Bluestar apart from it's competitors is its burners. Not just the 22k(which is awesome) but the star design with porting on top gives you the most even heat distribution of any residential range on the market. In my opinion it is the only residential range that comes close to rivaling a real commercial range's burners.
2) Large capacity ovens.

Everything else in my opinion is average, and in some cases the competitors have an edge. Like Capital has the oven rotisserie and infrared grill, both superior to Blustar.

The perfect range would be Wolf build quality(or better), Bluestar burners, Capital grill and rotisserie.

I am excited for you too!! We bought our dream home last year, a 1932 Colonial Revival, but the funny thing was, is I was more excited about getting my 48" Bluestar!! lol

Thanks for your reply tyguy! Appreciate your thoughts!

When I saw that video on using the wok (I think that I saw it on YouTube)... I was sold! We ordered the 60" double oven range w/ 24" grill. I'm looking forward to being able to grill all year round!

I'm also looking forward to using the large capacity ovens!

shakleemom.....glad to reply to you. Ya, I saw those video's as well and I would just dream!! lol. We actually just had people over tonight, and I Woked up a storm. Can you say "I *LOVE* my Bluestar?!?"

BTW, where is everyone? I expected more replies.

Well, it was just posted at 22:30 last night.

Anyway, my 2 cents too. I think tyguy hit it on the head pretty much although I have no experience with the Capital rotisserie but the BS grill is great.

I echo the burner advanttage especially the brute power of the 22K burners. The power really is amazing!

We absolutely love our grill! We actually got talked into a grill and thought we would use it occasionally. At first we limited ours to veggies, then added hot dogs and sausages, then chicken and now we grill any and everything. I think at first it was a "new thing" and we did not want to mess the grill up. We did filet mignons and burgers tonight and they were perfect! While you cannot replicate that true charcoal flavor, it is close and, for certain things, better.

The ovens are very accurate and gentle as gas goes from my experience so far.

For the record, we also have the RNB 60 but the 8 burner and 12 inch grill model. Good luck, you will love it!

Next!

Please, more replies. I am finally doing my kitchen in January and am ordering the appliances. I have been going back and forth between the Capital Precision and Blue Star (30") - rotisserie and self-clean of the Capital vs. open, star shaped burners of the Blue Star.However, the recent avalanche of Blue Star owners having problems with igniters, ovens dying and such has me back to questioning my decision to get the Blue Star.

yoyopa.....You must keep a few things in mind. The negative coments stick in peoples minds. Just look back at the thread when the OP asked if any trouble free Bluestars....There was a ton of positive feedback.

I had also narrowed down my choices to a Capital Precision and a Bluestar. I ended up with the Bluestar and LOVE it.

Here is a link that might be useful: Positive Feedback on Bluestar

Thank you breezy & tyguy!

Really appreciate your thoughts! Breezy... filet mignon & burgers sound really awesome!

I've been thinking that it would be so healthy to use the grill! No added fats when cooking.

No added fats, but don't forget about those nasty cancer-causing nitrosamines and acrid fumes. All-in-all, however, grilling sounds like a tasty way to go. Everything in moderation, IMO, and we shouldn't have much to worry about.

Here is a link that might be useful: Grilling Health Risks?

Making 6 lb.s of candied pecans on 2 full-size baking sheets last week was pretty cool. That's about a 2-gal zipper bag full. Could've done more if I'd wanted to.

Thanks, Tyguy. You're right about the negative comments sticking in one's mind. I appreciate your feedback.

Well, mine's only been installed for a grand sum total of 4 hours...

Every burner looks exactly like the manual says it should, the oven is doing the burnoff now, and the broiler started up like a charm. BlueStar customer service returned my call within a couple of hours about White Glove service.

It's currently the only item in my kitchen that is fully operational other than the phone. I'm going to try baking empanadas tomorrow for a NYE party, my first oven cooking since we started our project in July!

Can you tell I'm excited?!

PS - It's a black RNB30.

Hi SailingGal!

Congratulations on your new RNB30! I'm excited for you!!!

Have fun baking your empanadas! Will you let us know how you made out?

PS... would love your empanadas recipe too!

To add a bit to tyguy's remarks about the negative posts, all manufacturers seem to have their nay sayer's whether from a personal negative experience or otherwise. Once they get started, they seem to take on a life of their own. In all fairness to those sharing a personal negative experience, I am sure I would have plenty to say at every opportunity if I paid a premium price and got a bad product.

Anyway, at the time I was doing my research, if I had taken every negative comment on GW verbatim, I would probably be using a wood stove. To reminisce a bit, that was during the period of the war of words b/t Bluestar and Wolf owners (and dealers). Both are great products (have owned both). This time around we choose BS over Wolf for a multitude of reasons.

Anyway, I cannot say enough about how well pleased we have been with our BS and that was before their white glove service which has been well received in the market.

What are you doing for ventilation? I am a strong advocate that more is better. For our set up, I think the recommended CFMs were 1800 but the closest size the company I selected had was 2000 however, since they made a 2500 too I opted for that since it was only $250 more (kind of like the shoe size discussion in the movie Steel Magnolias... "I wear a 6 but a 7 feels so good I buy a size 8):). Anyway, we have been equally pleased with that selection as well and have never had to use it on full high. However, when very heavy grilling (flame broiling etc), I do use it on about 3/4 speed with no exhaust overflow outside of the venthood...otherwise half speed is normally plenty and extremely quiet.

Sorry to go off topic a bit, but I just HAVE to comment on Breezey's last post...

"since they made a 2500 too I opted for that [...] no exhaust overflow outside of the venthood"

In my humble home 2500 CFM would equate to roughly a whole-house air change in 8 minutes. Trim that down to my kitchen size and I'd better not smell my own farts even after a big night of drinking! LOL!!!

2500 CFM? A blower that size cries out for a heat exchanger. Just for fun, try hitting the switch full blast when a bird or cat is near the outlet. I hope it's not blowing too hard on your roof shingles or any delicate ventilation. I think I've been on commuter planes with less thrust, LOL.

Shakleemom,

I'm so happy you started this thread. I am renovating my kitchen and was convinced to get a Lacanache -- which would have been a beautiful choice. But my architect researched and said that the ovens were soooo small and she recommended the Blue Star. I am getting the 48" and am considering color. I hear so much negativity on the web regarding Blue Star that I am re-thinking my choice. Anyone have any opinions on the BlueStar vs. Lacanache?

Thanks, Irishgirl

Hi Blue Star lovers, I know Blue Star provides colors. Do they also provide brass knobs and handles? Thanks, irishgirl

Irishgirl, the Bluestar and the Lacanche are aimed at very different markets and styles of cooking. IOW, they have different "strong points" and so you need to decide what's most important for YOUR kitchen.

-Bluestar is more powerful in the burners, has a larger oven, also offers a broiler and/or grill and griddle.

-Lacanche 18K burner is closed and not quite as efficient as the BS 18K and 22K star-burners. Lacanche has smaller ovens, the gas ovens have no broiler.

-Neither has convection ovens, and if you do a lot of baking, this could be an issue.

-Bluestar is an industrial, pro-style look. Even in colors, there is no mistaking its restaurant heritage. Lacanche is a "work of art" stove, with superior finish and elegant design. They are both good looking, but totally different in style.

It's up to you which one you think will best complement your kitchen. In my kitchen, the Bluestar would make me a happier cook, but the Lacanche would look more gorgeous and cook almost as well--but not quite. And certain dishes I like to do, would need modifying on the Lacanche, but not on the Bluestar. But I'd be happy with either! So, YMMV.

Good luck!

jkom, Yup, just what I thought! Thank you so much for your opinion. I am guessing I will go with what my architect recommends (she's french herself and has a very pricey La Cornue range). For her to recommend the Blue Star over Lacanache says something. Although, I am SO in love with the style of Lacanache. I am hoping I can "doll up" the Blue Star to make it appear more like the Lacanache. Well, we'll see. Hoping for brass knobs, etc. From what I have been reading the Blue Star is for more serious cooks and Lacanache is more pleasing to the eye. Jkom, many thanks, irishgirl

Hi--just have to add my two cents. We love our Bluestar 36" 6 burner. The burners are great, the oven size is great and we really love the broiler. Meats and fish come out so well from the broiler! I was so worried about cleaning the Bluestar before I bought it, and it has turned out that I spend a lot less time cleaning it than I did my prior emamel top--the cast iron is very forgiving. And I love having a range in a color--it looks one of a kind and really beautiful in a big beast of a stove kind of way. Oh, and I love having 6 burners too!

Houscrzy,
Thanks so much for your input! What color did you choose?

They used to have a brass trim option, can't remember anymore what that included and I'm not sure if it's offered anymore.

I don't know about brass trim - but my RNB30 has a convection oven (which cooked my empanadas beautifully the other night. I forgot to take a picture before they were devoured!)

ya_think, going off topic for a moment in response...first, remember, I said I almost never use it on high; next, with my house, it would take a bit longer than 8 minutes I believe but I did put in a passive replacement air source; lastly, I did very prominently mount a "FART HERE" sign on the front of the venthood.

chipshot - yep, it kind of sounds like helocopter blades getting up to speed when you crank it up...but it is pleasantly silent once it gets going.

jkmom - very nice, fair and objective BS/LC comparison of strong points. BS does say their ovens are convection but I have questioned whether the "convection" feature on these type units is really convection. Some say yes, others say not really. I am no convection expert but I rarely use mine. I do use the feature on the Wolf electric wall oven and it is incredible.

Last I looked, BS does offer brass trim and a few other upgrades. You might check with your dealer or directly with Prizer Painter to find out pricing and how to order.

OOPS!!! Regarding my comments on convection, I did not see sailinggal's post at first about how well her's worked. Maybe I should try mine more often too.

Bluestar offers a brass trim kit which includes Handles and bezels, they can also supply brass control knobs the only problem is Bluestar can not put number on the oven control.

However i don't see why numbers could not be etched and filled onto the Brass blanks.

Sorry, I forgot the more expensive Bluestar (RNB, I think?) does have convection! My nephew has a new RCS 30" and my best friend has the old Garland professional, so neither has the convection feature. Love those burners, though.

irishgirl, I just saw your reply regarding concerns over negativity about BS. Not to beat a dead horse but if you start back at the beginning of this thread, you will see sound support for the value and reliability of BS. Not having any negative posts/feedback ever is akin to achieving the elusive (and impossible) goal of making all of the people happy all of the time. A worthy goal no doubt but just not truly acheivable.

BS has a very strong following and it comes well earned especially since most of their reputation is passed word-of-mouth (and through GW) and not very much through expensive marketing campaigns.

Trevor who posted above is a very good resource for info and a reliable advocate for BS regardless of whether you are purchasing from him or others. BTW...HNY from me to Trevor and the Eurostoves gang!

What I like most about my Bluestars (24" RPB and 30" RNB in kosher kitchen):
stir-frying...about twice a week
broiling...especially salmon and steak
baking with convection...challahs, chicken, kugels
the oven capacity...huge, even on the 24"
the simplicity...nothing to program, nothing complex
the color...they're just white but they match my cabinets and I don't care for stainless.

Our 36" 6 burner RNB is ready to be delivered 3 weeks EARLY (the absolutely ONLY thing in our renovation even close to estimated time). We have cooked on a friend's 48" BlueStar and couldn't believe how easy and fast our "typical" meals came out. The 22,000, btu burners, ease of clean up and the fact that we can repair most of the potential problems (no #@!!! computer chips) sold us on the Blue Star. Our problem? . . . ventilation. What do other BS owners recommend? Oh, yes . . . price is a consideration.

Shaklee--I believe the color was called "Schwartzrot" (or something like that). Translates aas "black/red." Doesn't that color name just really make you want to run out and buy it?? It is really more of a maroon color. It looks very different than the color chip I had, but I really have come to like the color a lot.

Thanks HousCrzy! I'm very partial to that color too!

Hmmm... I'm thinking that I should have ordered my stove in a color....

GeoMom, thanks for your input! I've read a couple posts that said that they rec'd their range sooner than expected.

I'm especially happy to read your report about how easy it is to clean.

GeoMom, I'd get in touch with Trevor Lawson at Eurostoves (978-232-0007) and ask for his opinion on ventilation. We ordered all our kitchen appliances with him. I sure appreciated his input.

Hi Ellene613! So appreciate your post on this thread and on the other bluestar related threads! I can't wait to do stir fry!

We ordered the RNB 60" with 24" grill... I bet that we'll be receiving it by 1st week in Feb or sooner...

Things that I can't wait to try...
Stir Fry!
Grilling steaks, burgers... veggies
Baking bread... and pizza

Thanks to all BlueStar Owners who have posted your thoughts! Love reading your comments!!!

-ShakleeMom

Here is a link that might be useful: Irishgril1007, a little bit ago, I did a search on all the BlueStar threads. Thought that I'd share the link with you.

ShakleeMom,

Many thanks for the link. I'll be reading it this morning (Sunday). I will be selecting a 48" Blue Star and am thinking about color. I will have marble countertops, wooden floors and am thinking about terracotta, province yellow or stainless. The fun begins, Irishgirl

For those who don't know, it is possible to either change the color of your existing Bluestar range or change from Stainless Steel to a color.

I purchased two basic 30" Bluestar ranges on special sale, for $1750 each, for my sister and her best friend about a year ago. They do a lot of wok cooking, roasting, and very little baking. One is a DIY, the other less so, and yes, they've had to replace most of the igniters. They are also chefs, and accustomed to taking extra care with professional equipment. Verdict? You might as well take their right arms off at the elbow than get them to switch ranges! Foremost on their list of "pros" is flame and temperature control, specifically high heat wok cooking. Both claim professional results, as confirmed by many on this site. If you are crazy for Asian cuisine, you've found your mid-priced range. My sister, Ann, also loves the broiler, which gives her meats the sear she loves to put on her dinner table.

They do not recommend any professional range to beginners, unless you are willing to go to cooking school, and I agree. I chose to go with a little Capital 24" range, which I hope to have up and running soon. I am more of a baker than a wok wizard, and not much of a housekeeper, so sealed burners (easy cleaning) and precise, even oven heat steered me towards Capital.

The Bluestar's open burners are the secret to high output flame control, but they don't wipe clean the way sealed burners do. My sister says it's no problem at all, especially for her new best friend...

Research shows the designers at Bluestar and Capital have historically produced commercial ranges only, making inroads into people's homes just for the last few years. The reverse can be said of residential brands such as Kitchenaid, Whirlpool, Thermador, etal. I think it's important to remember the difference, since form follows function in so many of our choices.

Commercial ranges have less to do with stylish appearance than durability, high heat, and precise control, all of which comes with costly maintenance (including replacement parts and repairs), and of course, astronomical prices. That said, the Bluestar is a very stylish package that satisfies in both commercial, and residential, applications.