Do not have experience with the Bluestar oven, but we are fans of splitting the two parts into two parts. An all in one oven places the oven way low to the floor - making it no fun to pull roasts or turkeys out as you age. Wall ovens can be placed up higher, making them easier to use.

Often we also find that many all in one ovens are more expensive than the two separate pieces. So going with a wall oven and rangetop could save money while saving your back! My two cents....

@jazger I am doing exactly that - getting a Bluestar 36 inch (haven't fully decided though, as I'm tempted by the WOLF 36 rangetop with wok burner) because of the open burners and wok integrated options , and I just bought today Miele 6075 XL steam combi + 6880-2 BP 30 inch regular oven. Bluestar stove would be all gas - for home use, electric ovens are waaay better and you have steam options and convection too. I think this is an old post, so you must have made up your mind, and i'm intrigued to hear what you decided on.

IF you ended up getting the bluestar 36 rangetop can you tell me your impressions? did you get the platinum or regular? does it go low enough for simmering, or let's say heating small coffee pots? does it go high enough for wokking?

Old news but personal experience. We had a 36" all gas Bluestar range in our old house. The oven was huge so would hold most anything sheet pan wise. The racks were nice, rolled out smoothly; we never had all 3 racks in the oven and stored the 3rd rack in our pantry. It did take forever to preheat the oven since it is so big. We usually used our 30" electric wall oven unless we were doing Thanksgiving dinner or something specific that we wanted to use the big oven for. Also, the broiler was very small in respect to the size of the oven cavity. So, you may want to consider a gas range top and electric wall oven(s) unless you need the 36" gas oven.