Either can be a great choice. Medium and low heat isn’t a problem on any of them.

But. Let’s talk about your ventilation plan and the required make up air system that they will need first. Most people forget about devoting an adequate budget for that, and it catches them by surprise. You should budget an equal amount as the range costs for the ventilation. If your budget is already set without taking that into account, perhaps consider a less fiery range, or possibly induction.

Thanks. Already spoke to the builder about ventilation and we are good to go there.

We have a 30" RNB. The burners, if properly adjusted during install, regulate down really well. In fact, they do that so well, I eliminated our simmer burner and replaced it with another 15k burner.

Also, when I had a chance, I replaced one of the 22kBTU burners with a 25kBTU burner. Sometimes, high BTU is really useful when I want to make sure I am not accidentally sauteeing things that should be fried instead.

If you want a really great sear, you can always use the awesome infrared broiler. I think (but haven't checked) both the RCS and the RNB have the same broiler element.

Personally, I find the RNB is the sweet spot. I'd absolutely buy it again. The RCS is just a little to underpowered for what I'd like, and the Platinum isn't a clear improvement. But your mileage might vary.

Thanks so much for the info, M!