It was true years ago, sort of. Other pro-type ranges got just as hot. There's no issue with my Bluestar wall oven, and it's at a convenient height for loading and unloading. When combined with an induction cooktop, it's far more practical than a range.

Not true.

ive had a 48" in my kitchen for 12 yrs and no problems

We've had our 48" Bluestar range in place in our new house since last spring and no problem with hot sides or overheating, even with both ovens going.

In fact, it gives off considerably less heat than the standard size vintage O'Keefe & Merritt range in our old house.

We've had our 36" Bluestar for the past 4 or 5 years. The range does get hot but have not had a problem with it overheating the kitchen or the cabinets around it. It does do a good job with baking cakes to pizza at maximum temperature. Still, if I had to buy another range, I would not get a BlueStar again for a myriad of other reasons.

what are the myriad of other reasons?

We researched this topic and went to a demonstration of a working BlueStar before purchasing our 30" Platinum 16 months ago. We haven't had any issues with it - neither the door nor the kitchen gets hot. In our last home we had double 30" Dacor wall ovens and those really warmed up the kitchen. The only 'service' we had was DH adjusting the simmer burner - very simple to do.

As I am writing this I just received a package from Bluestar to replace the (bottom plate kit) steel flame spreader which had fallen to the bottom of my range with all the snapped ALUMINUM rivets scattered around it. I was told the replacement has a "better design" I am also waiting for a "control" for the convection fan which has been recalled because apparently if one turns on the convection fan while broiling or preheating the oven the gas can catch fire... Thank goodness this didn't happen to us as I barely use the convection fan. This is actually my second BlueStar range... a replacement. About 4 years ago, we had a very dangerous issue with the original range. I was in the middle of making dinner for my husband and children when the CO2 detector sounded and within a few minutes I had the fire department and subsequently the utility company at my house. The source was from my stove and the levels of CO2 were extremely high in my house. Eventually, the company swapped out the original defective stove with a new one. Other than those reasons... it's not a nicely finished range. The knobs are wobbly. There are a lot of sharp metal edges throughout, the burner grates are not fitted so food, drips and splatters get in between the grates onto the stainless steel below making it the look dirty all the time. So, I have to spend time the next day taking the six two piece heavy grates off and cleaning the stainless steel every time. Also, the oven racks do not slide in and out easily (from day one). The range I received has two high burners in the front which should only be used on High and Low. Even on low it's too high for most foods I cook. One high output burner in the front would have been more than enough to sear meats, fish or boil a big pot of water quickly. Oh, and I have had to replace the oven ignitor twice already.

adrianaxoxo they must have changed the range since then because my range has no sharp edges or wobbly knobs. I'm not sure what stainless steel below the grates you are talking about that you must remove grates to clean. My range has a pull out that has trays in it that clean up very simply. Most of the time there's nothing on them.

Perhaps they have. The stainless steel I am talking about is what the iron grates and bowls sit on. The pull out trays are easIly cleaned but not what I was referring to.

I am also waiting for a "control" for the convection fan which has been recalled because apparently if one turns on the convection fan while broiling or preheating the oven the gas can catch fire

It's stated in the manual not to turn on the convection fan while preheating or broiling. I had the override switch installed through the recall even though everyone in my family has read the manual, just in case. But it was interesting to hear from the appliance repairman that most people don't read the manuals of their appliances.

it's not a nicely finished range. The knobs are wobbly. There are a lot of sharp metal edges throughout, the burner grates are not fitted so food, drips and splatters get in between the grates onto the stainless steel below making it the look dirty all the time.

My 2016 RNB is beautifully finished. No wobbly knobs, no sharp metal edges anywhere, and the burner grates are all fitted. Like vinmarks, I find the pull out trays very easy to clean though there's never much there.

Also, the oven racks do not slide in and out easily (from day one).

One of the racks in the larger oven (48" range) is on rollers, and the ones that aren't on rollers slide out easily enough.

The range I received has two high burners in the front which should only be used on High and Low. Even on low it's too high for most foods I cook.

I can understand this, and honestly for many people the Bluestar is more than they need for a range. It depends how and what you cook. But the burners can all be adjusted easily, as maire cate noted above.

@Beckysharp glad to hear you're 100% happy with your range! I think we should all feel that way after spending 4500+ on a range.

I think we should all feel that way after spending 4500+ on a range.

adriana, absolutely, especially since 25 years ago we spent all of $25 on our 1950s O'Keefe & Merritt which worked beautifully but was just too small for us (ovens and number of burners).

In addition to reading every last BlueStar thread at GardenWeb, in the various forums, we made several six-hour round-trips to the nearest BlueStar appliance dealer in the big city to look at the ranges in person and I even disassembled one as much as possible in the showroom to look at the various parts and how they fit together.

Those who live in/nearer larger urban centers have the chance to do some actual cooking on a BlueStar at the appliance showroom (that would have been at least a 10-hour round-trip and an overnight stay which we just couldn't manage).

We have been happy with ours. We have a 48 inch Platinum LP range. We have had it a year now. After it was installed the burners needed adjusting and Bluestar sent someone out who adjusted all the burners. One of the burners seemed a little tilted and Bluestar sent us a new one. Other then that we have been happy with it. When it was delivered it was in pristine condition. Nothing was broken and all burners were there. There were no scratches or dents. There are no sharp edges on the range.

We traveled 2 hours to Charlotte to actually cook on one of the ranges before we bought. It then turned out that Bluestar had a special going on where if you attended a demo of one of their ranges you could get free knobs in your choice of color which we did.

It is sad to hear the poor customer service that people have experienced. That has not been our experience but we have only had the range a year and haven't had to call them after initial installation so time will tell.

To respond to the OP, its possible that someone has confused a professional restaurant range with a high end home kitchen range. If you read the installation requirements for most restaurant ranges, they must be installed freestanding, with minimum clearances around them. They are not rated for installation right next to cabinets like you would find in a home kitchen. However, ranges that are sold for home kitchens are usually rated for installation with a cabinet on either side.

Bruce