I installed a blue star 36" 6 burner range top when I redid my kitchen about a year ago and it's been the best decision I made. The thing is rock solid. Hasn't missed a beat. I've had no issues so far with the igniters or any electronics. I adjusted the burners (both the knobs and the air flow) myself since the stock settings were all over the place but was able to get the super slow simmer and solid high flames. This thing feels like it will last forever. Cleaning has been the best aspect and once you get used to the cast iron upkeep it goes super fast, generally a damp kitchen towel is all you need and about ( minutes of daily upkeep). I do a deep clean maybe once every couple of months and it doesn't take very long. No special products or techniques needed.

I highly recommend it. Can't say anything about the oven since I only have the range top.

Sonny, do you have the platinum model with the grill? Im Wondering how well it functions.

No just the rnb model range top. Decided to go without the griddle or grill because I felt that an indoor grill can't really be comparable to a proper outdoor grill without the airflow geometry etc associated with grilling food. I bought a cast iron griddle for when I need it.

Nice!!!!

Bumping this old post to see what your thoughts are on Bluestar 36 RNB. Still performing well? What range hood did you end up choosing?

I have a 36" platinum range and totally love it. That said, I never use the grill but I do use the griddle almost daily. ALso, the 25k btu burner is overkill and the 18K and 22K burners are more than enough.... so if someone is trying to decide between the RNB & platinum I would say don't let the BTU's be the deciding factor... you can't even tell the difference between the 22 & 25k burners. For me the platinum's only advantage over the RNB is that it has a slightly nicer fit & finish.

@S Half- what about the hood? We are going with the 36 RNB but can't finalize on the wall hood. Any recommendations?

We are deciding between the wolf 36" and the BlueStar 36" platinum. Does the increased BTU make a difference when it comes to stir fry/wok cooking?

And same question on the hood as well.

Rita- we went with a 40" zephyr monsoon 1200 cfm hood ( insert with custom surround) . We definitely use it! Especially when wok cooking or using the grill . I got it on Ebay for $400! It was a great deal... brand new just missing the original box.

Jay Walsh... yes, the BTU's are great for wok cooking... but the 22k burner is more than sufficient.
If you like to use a wok regularly I would really recommend the bluestar... I love that I can remove the burner grate and put the wok right into the bowl ... it's the perfect wok burner!

I should add ... when I say I definitely use my hood... I meant I definitely use all 1200cfm... I would get one with plenty CFM's, one that is wider than your range , and has variable speed settings- mine has 6 speeds. 3 would probably be fine.

How has it been to keep the blue star clean? wolf looks like it would be easier due to the closed design.

I actually find it pretty easy to clean- the pull out drip trays are really nice- I line them with foil so cleaning them is a snap. For the range top, once you get a nice season on the cast iron, you will find your mess wipes up quickly with a damp sponge . It is not a hassle at all. Also, the cast iron is very forgiving... so if you don't get it spotless you can't tell :-)

There is no comparison between a closed and an open design. I have a BS RNB 36". I had read a review by someone who bought a BS and was so upset, having come from a sealed burner previously. Obviously, they didn't do their research and blamed the stove. Cast iron is never going to look like an enamelled cooktop. They are cast iron and in 2 pieces with a great pull out tray beneath them. The trays will not fit in a dishwasher. I however love my BS. It is simple, reliable and the burner design gets heat to every inch of your pot, as opposed to a round design where most of the heat goes up the side of your pot. And you can get it in hundreds of colors. i would recommend a BS to everyone I meet.

Considering BS range top for new build. Their Fr door wall ovens get some poor reviews. What wall oven/s did you choose and why?

We are trying to decide between a blue star Rangetop or full on stove. If we get the range top we will go with the Miele Steam Combi wall oven and 30 regular convection wall oven. For anyone who has bought the range top versus the stove, any regrets over not having the full on stove?

I have a Bluestar 30" RCS open burner range that I really love. The range top section is the real star though.

The oven is inherently a basic commercial restaurant design (single gas tube burner under the bottom floor with on/off cycling mechanical bulb thermostat ) that has been upgraded with electric surface ignition, huge window in the door, manually switched convection fan, very large oven cavity for the size of the range and optional roller rack (which I highly recommend). It's a good basic oven but, except for the great oven cavity size, is not one you would buy specifically for its features.

If you have the room, I would definitely recommend the Bluestar rangetop plus separate wall ovens. Best of both worlds.

Extremely Disappointed in BlueStar RNB durability!!!

We bought the BlueStar 36”RNB range specifically for its reputation to cook like a professional and have a “workhorse” cooking range that would last us. I had to persuade my husband away from the Viking and Thermidor.

Unfortunately, it has been 2 years and it has broken down on us 3 times. First it was the oven igniter that had to be replaced. Then it was the convection fan. Now the oven won’t work at all.

I am extremely disappointed in the quality and performance of BlueStar. For the money, I expect more. Reached out to the Blue Star Customer service and got nothing.

Word to the wise...Spend your money elsewhere. BlueStar has proved to be a complete and total waste.

I am considering a BS 36 RNB or Platinum range top and for the wall ovens, either Wolf E or M series. Any thoughts or feedback would be greatly appreciated.

@S Hill I realize this is an old thread, but I was hoping you could elaborate on the "fit and finish" differences between the RNB and Platinum. I have been told there were no cosmetic differences, but if there are, that could factor into my decision.

We put in a Platanum BS36”. We adjusted the burners to suit our cooking style. We have a 42” Ventahood. We got the Miele combo steam oven and regular wall oven. Love all of them. The BS us powerful, easy to clean. I just wish there was some indicator to show a burner is still on.

@jazger What led you to choose the Platinum over RNB? What burner configuration did you end up with?

In my previous home, I had a BS platinum rangtop, that was fantastic! We moved and the GE rangetop here is terrible, very weak burners. I've just ordered a BS RNB with griddle, on the platinum we kept the griddle on, used it weekly. I like the RNB has equal temps for the griddle, the platinum has a 25k in front, 15k in back. The RNB has 15k in front & back. The 22k burners are what I used on my platinum, and that's what the rnb has on the right and left front. The other difference is the pullout drip tray does not have a handle on the rnb. That's ok, i dont think I'll miss it. The pullout drip tray is a breeze to clean if you line the inside with foil. I am a big fan of BS rangetops! Powerful cooking and super easy to clean is a win in my book. Wok cooking is fun too!

I bought a Blue Star Platinum for my new home after having horrible problems with American Range customer support. You can see my reviews elsewhere documenting my nightmare. I love the range top, best I have used outside a commercial kitchen. We had one issue and customer support was speedy and took care of it. I have been using it hard for about 3 years and love it with some caveats. First, if you are not used to commercial hear, don't bother with 25,000 BTU's. I was a chef young and this feature is essential for me, but not for most people. Second, the PowR oven does not really accomodate a commercial sheet pan, the radiant heat from the burner will scorch everything in back. I had to switch to 3/4 sheet pans. Salesmen will tell you that all ovens require rotation of the pan, this is BS. None of my other home/commercial ovens with convection baked unevenly. Viking, American Range and Wolf, but... for bread, roasts, etc... it works great, although no better than bottom flame ovens with convection. I think it is a gimmick. The oven is very powerful and works well. For those who have the 25k BTU, learn commercial techniques and you will love it.

I am moving again and looking at ranges again. There is a less expensive competitor, but when I saw the negative reviews for support I decided I will get another Blue Star.

Another vote for blue star platinum rangetop. Had it for 8 years and never had any issues. The 25k btu makes a HUGE impact when it comes to stir frying! Only regret is that we didn't go bigger but we couldn't imagine needing a 48" cooking area back when we built the house.

Bought the RCS 36" 6 months ago. Repair man has been out twice for repairs. Now waiting for third visit due to a blue gas fireball bursting out from under the range while oven was pre-heating. And no, the convection was not running during preheat. Luckily there was no rug in front of the range. Very dangerous.

I've had a 36" Bluestar range for more than 10 years. It's a beast and I'm super happy with it. I've never had one problem with the oven. I think I've had to replace 3 of the igniters over the years, mainly due to the ceramic component cracking over time, but any reasonably-handy person can accomplish that themselves. As compared to say Wolf it is harder to clean and the cast iron requires a little more care, but I don't mind.

A friend once called it the muscle car of high-end ranges, and that seems about right.

If I were doing it again I'd consider dual electric wall ovens for more control and possibly a steam option, but I'd gladly get a BS cooktop again.