New Open Burner Viking series 5 vs. BlueStar RNB open burner 30"?

5 years ago

last modified: 5 years ago

Hi Everybody,

I know this has been discussed a bit in the past but wondering if anybody has any experience with the new Viking Series 5 open burner range? I'm hoping to remodel and need to update my range. I've heard great things about the Bluestar but also know a few friends who are happy with their Vikings.

Which one would you buy? (they're both, roughly, the same price). Things I'm interested in: good consistent quality cooking, being able to sear and simmer well, ease of care (cleaning) and, in general, how well they work. (Don't want to buy something and have to call a repairperson all the time.)

Thanks.

Featured Answer

wekick

5 years ago

There are several big differences. Open burner refers to the burner tray. Spills go through and you have a pull out tray. Try to look under and see which one you prefer to clean.

For performance, the RNB has has one burner with a lot more BTUs and one burner that will accommodate mandate smaller pots.

For simmer you have to know the BTU burner rating on the low end. I’ve never seen this available from BS.

Another part of performance is where the heat goes.

The viking is a ring burner. As you turn it up, it flares more. This is because of the burner cap. I have a ring burner bur use bigger pans on high so it works out.

Bluestar has the star burner and no burner cap. This means the the flames are dispersed over a greater area. As you turn the heat up the flame stays more n the same area and goes more of straight up If you have cast iron or steel pans the star helps evenly heat the pan. If you have heavy aluminum or copper, they conduct heat a lot better so the ring would be ok.

I would try to cook on each one or at least see if one live if you can.

Check out the size size of the oven. The RNB will hold a full commercial sheet. It’s tight but it fits Look at the rack sizes and room over the lowest rack not cubic feet To determine size.

Both are a infrared broilers. Compare sizes. They can be smaller than you think..

Read the manual on each one.

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Comments (8)

Writer Girl5000
Original Author
5 years ago
Thanks so much for this comprehensive answer. I don't think I'll have a chance to cook on one of each before but definitely am planning on visiting showrooms. My cookware is 3 ply All Clad. The BlueStar RNB I was looking at (online) has two burners with 22K, one with 15K and one with 9K (a precise simmer burner). I do like to cook in woks a lot and stir-fry and have heard that the higher the BTU for stir-frying, the better. But again, I'm not a professional chef. I just want a step up and have some flexibility to sear, stir-fry, etc. Thanks again!
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wekick
5 years ago
The star burner plus being uncapped keeps the heat to the middle/bottom of the wok.
Writer Girl5000 thanked wekick
Writer Girl5000
Original Author
5 years ago
Thanks! I heard about that. And saw a BlueStar video on wok cooking. I'm actually planning on upgrading my wok when I get the new range and heard about the Made In one (that's cast iron).
M
5 years ago
Don't get a cast iron wok. They are a work around for stoves that don't heat well enough. With a Bluestar, you will be fine using a rolled steel wok.

More importantly though, the Bluestar burner concentrates the heat in the center, and it has a built in wok ring (just remove the top part of the grate). That allows you to use a round bottom wok.

It's amazing how much of a difference that makes. On my Bluestar, I can properly cook in a wok the way you'd expect it. On my brother's stove, where I've been cooking a lot too, I'm forced to using a flat bottom wok. It's so much more aggravating, as things don't behave correctly.

If you like wok cooking, I think it's no contest. Get the Bluestar and a good vent hood, and you'll be
Writer Girl5000 thanked M
Writer Girl5000
Original Author
5 years ago
last modified: 5 years ago
Thank you so much for that great advice! I will take it. BTW, I looked at the MadeIn site again and their wok isn't cast iron, it's carbon steel. With a round bottom. Is that the same thing? Also, do you have a good vent recommendation? I live in an apartment building so I can't use one that goes out a window. Just with a fan. Many many thanks for this great advice. Really appreciated.
M
5 years ago
last modified: 5 years ago
I don't know that particular vendor. I usually buy my wok at my local Asian household store; and for online orders, I've heard great things about the Wok Store in San Francisco's China Town.

Having said that, your description sounds like the type of thing to look for. I like a 14" wok with a single metal handle.

As for venting, there are plenty of discussions in this forum. And keep in mind that these gas stoves are at least twice as powerful as typical consumer models. They absolutely need proper venting. Cabinets that are too close will pose a fire hazard. So, make sure to read the clearance requirements. And don't forget to order the raised backguard or you'll scorch your backsplash.

You'll probably need about a 1000CFM vent hood. If you can't figure out how to vent it externally, then VentAHood is the only manufacturer known to make a recirculating hood that works in this situation. It isn't cheap, and it's not quite as good as an external vent. But in an apartment, it's often the only viable option.
Writer Girl5000 thanked M
Writer Girl5000
Original Author
5 years ago
Many thanks. Will definitely look at the other discussions and discuss with with a salesperson and my contractor. I have heard that if you have a 30" stove, you should get a 36" vent. I'm not planning on having upper cabinets near the stove so hopefully, everything will be ok. And many thanks again for the tips.