I don't believe that BS has a DF. Are you comparing Wolf DF with BS AG? They're two different beasts. Even Wolf AG and BS AG are pretty different machines. Sealed burners vs open burners. Electronics or no electronics. What do you want out of your range?

Princey2 - I am also deciding right now between BS and Wolf. here is a helpful article I just read

https://missvickie.com/bluestar-vs-wolf/

Consider how you cook, how much ventilarion your house and kitchen can accommodate, open vs sealed burner, there are some good videos on line showing easy cleaning of the cast iron BS, what do you now use your oven for the most - baking, broiling, roasting? i would try and find an appliance store that has both stoves on the floor so you can compare in person. For me I am pretty limited to 30’ due to small kitchen and limited ventilation. Still weighing and visiting appliance store again Monday ☺️

"here is a helpful article I just read https://missvickie.com/bluestar-vs-wolf/"

There's a lot of bad/ignorant info in that article. It appears to have been put together by a bot rather than a knowledgable human actually thinking and comparing the two.

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We've had two Wolf AG's and now a BS RNB AG. Winter home is DF.

The biggest advantage to the BS burners is that they produce much more even heat across the bottom of the pans than the Wolf burners that throw heat to the sides and outside of the pans - where you don't want it. The extra btu's of the BS are also beneficial (and with the more efficient star shaped burners is a much greater difference than the numbers suggest) and it is much better for wok than Wolf. FWIW, with BS you want to stick with the RNB.

More: https://bamasotan.us/2020/12/the-kitchen/

Opaone - thank you for the heads up 😉 yes there is so much information on internet and all should be sifted. i did though find some helpful info in the article I referenced above and likely much was compiled from other sources. With that said , I spent a few hours at my favorite appliance store today and am leaning back toward the Bluestar and yes the RNB. The flame dispersement and more even heat being the main reason. i only wish I could go 36” but space and ventilation issues limit our choices.

These comments have been very helpful. I’ve been all over the map on appliances for my kitchen remodel in my 1928 Spanish house. We are trying to preserve the vintage feeling so I really like the aesthetic of the BS. Im narrowing my choices to the BS AG or Wolf AG 36 inch range with griddle. I’m going to add a wall oven and I’d like to do it with the same manufacturer. Since Wolf seems to make a better wall oven I’m leaning towards the Wolf range and the oven. (Also aesthetics) Another consideration is that I am the house cook and the only person who truly cleans our current cooktop after meals properly. If I can’t get my DH to clean to my specs now I highly doubt it will happen with the BS. It may not be such a huge deal but I can see how it might bother me. Thoughts? Opaone wondering how the clean up on the BS works for you and if you have any experience with a Wolf wall oven? How about the simmer function on the Wolf?

Thanks for your comment. I was initially leaning towards the 48” range in either BS or Wolf but I am not sure I want to sacrifice counter space and workspace flow for the extra burners. I can make it fit but I honestly don’t know how often I’ll need that much cooking surface. Even when I hosted large groups (20+) using my GE Monogram 5 burner cooktop it was enough. My biggest concern is that I hope I don’t regret these decisions later!

I cook all the time & use my 8 burners. I have no regrets. I am glad I didn’t go to 60, the 48 suits me just fine

I have cooked for up to 100 people and my 4 burner RNB came through with flying colors. But I did learn that I can never have too many ovens when cooking for large parties. They can really help with scaling up your ability to cook. We have the oven in the RNB range and two 24" Miele wall ovens (CSO and SpeedOven). And even that wasn't enough when I make really big meals. I'll end up using the outdoors gas BBQ as another improvised oven, and borrow a commercial warming chest. There are lots of dishes that need to be slow cooked, steamed, or simmered; and all of that works great in the oven.

If I had complete freedom in designing my dream kitchen and then later building a house around the kitchen, I might opt for 36" over 30". But I don't think I would go bigger than that. I would absolutely make sure to have at least three ovens though. And if I had to cater frequently, then I'd get two CSO instead of just one. They are so versatile when juggling lots of complex dishes.

"So, I can use a griddle on 2 burners, but not lose the burners. (It’s a separate piece that I can just plop on & off when I need it)."

A thermostatic griddle flat-top in place of 2 or 4 burners is actually a more useful, versatile and capable appliance. More: https://bamasotan.us/griddle-faq/

"I’m going to add a wall oven and I’d like to do it with the same manufacturer."

Focus on function over form. Good function pays happy dividends every time you use your kitchen. Form not so much and if form comes with bad function then you get just the opposite of happy dividends. Choose the appliances that provide the function you want today and in the future, not those that match.

More: https://bamasotan.us/2020/12/the-kitchen/