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Which all gas 36 in. range to buy.... Wolf or Blue Star?

I am having a horrible time making this decision. I have spent countless hours on line and at least four days in various stores talking to sales people, trying to weed out genuine information from "hype". I'm relatively comfortable saying these are my two choices. That said, any rebuttle would be appreciated. The cost, and the stage I am in my life, this has to be the last range I will ever buy. Please share your opinions on which one to buy and why.
Thank you.

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  1. I have 36" Wolf . It is great. Expect a higher gas bill. BTU's

      1. re: Gourmette

        I'd pick Viking over Wolf . . . but what about an Aga!

      2. I am in the same position. I have never had a self cleaning oven and was hoping for one but Bluestar doesn't seem to have one.

        1. Salesmen really like Blue Star for their huge BTU burners . I wonder how important that feature is though? I don't cook with a wok or deep fry any more. I also was told the venting hood has to really be powerful. I have one that's great with my old commercial Wolf range but I don't know the BTU's on that. I'm thinking not to mess with what I know.

          11 Replies
          1. re: LIMary

            LIMary, I bought a Bluestar this year and I'm still trying to get in installed correctly. All the burners spark very brightly - it's like having six firecrackers go off every time I turn the oven on - but my well meaning contractor hooked it up for me, and I think it needs to be calibrated. I have not been able to find anyone who knows what a Bluestar is -- If you live on Long Island (as in, I hope, "L.I. Mary"), would you please give me an idea of who you used to get your range up and running? (Please, I have had no luck with Signature Marketing.)

            1. re: cteevan

              The sparking action is what it is- there's no adjustment to that. As to when the ignitors fire, that's a different story. If your stovetop burner ignitors go off when you turn the oven on, there's a problem.

              One of Prizer Painter's requirements for installation is that you plug the range into a dedicated outlet (i.e. one that doesn't have any other items on the circuit). If yours is on a circuit with other items, fluorescent lights in particular, it can cause problems with the burner ignitors firing when they aren't supposed to.

              As for the calibration, the factory procedure actually allows a good bit of leeway. You fire up the oven set at 350F (325F for convection) and let it go through 5 cycles of turning the burner on and off. You put a thermometer in the oven beforehand, and measure the temperature for the last 3 cycles. If the result is within 25F either way of 350F, it passes.

              1. re: ted

                Thank you very much for your comment, ted. I mis-spoke when I used the word "oven" - I meant "burners". At some point, I thought I came across Bluestar literature that indicated that all the ignitors going off at the same time was a malfunction. Seems that you are saying this is normal. It will take some getting used to.

                I made sure to put this unit on its own circuit - I also had a 220 put in for an induction cooktop, I'm sure some babysitter will come along and decide to plug in the blender and burn the house down.

                I'm contemplating fluorescent lights, but the lighting is going in last. I happen to love fluroescents, because of the quality of light of the daylight high CRI tubes - Phillips used to make them.

                I would like to have a Bluestar-familiar service person handle this installation. But I don't seem to be able to find one. Can't get any information from Signature, or Bluestar, or even the appliance store that sold it. I still have not settled on a hood, I am just too apprehensive about spending $3K on a high CFM hood when I get a reasonably high CFM hood from a company that cares about me. I've dealt with Asko and SubZero repairs, and their customer service is a totally different story. Bluestar has a lot to learn.

                To think I could not wait to buy this oven.

                1. re: cteevan

                  I think some of what you're experiencing is just from the components. All the high-end mfrs went through bad ignitors a few years ago. I know that the spark modules were Invensys at some point, and there were quality control issues with some that were made in Brazil. Where I'm headed is that my range, now 5 years old, has 3 burners ganged on each spark module. If they went to a single spark module that covers all 6, that's why they're all sparking at once.

                  I've never seen a range, low-end or high-end, with spark ignition that wasn't similar in how it sparked and how loud it was.

                  If your range is on a dedicated circuit, fluorescent lights should be fine, and I'm all in favor. We used the thin, linkable GE ones from Home Depot for undercab lights and the color is great. They're bascally instant-on, and I've replaced one bulb in the 5 years they've been in.

                  We have a VAH, and I didn't go fluorescent there in order to get two-speed fans.

                  I get the impression from your last paragraph that you're considering a BS hood. I have no experience. I suspect that a lot of the deal with BS is that they're still a small operation, and don't move a lot of units through the distributors to get the kind of love that others may in terms of local support/service/sales. I think with them the service comes down to 1 or 2 people in their company. If they aren't responsive (one person left or was replaced w/in the past year), or are overwhelmed the entire brand's image suffers. Especially when whoever's feeling slighted may run to the boards and post to all of them.

                  1. re: ted

                    Bluestar has made sweeping changes between July and October of 2010 to their construction. They changed the ignition so that it now only sparks at one burner. They now offer custom configurations so if you want your simmer in the front you can get it. They also offer the only residential french-door oven if you want it in your custom configuration. They also now offer both the original open-burner configuration and a new closed-burner configuration (The new closed burner tops out at 18k btu like other closed-burner units). Their ovens are huge. They don't have fancy computers or extra frou-frou settings like "proofing" or "warm" that have become the vogue for people who like to play at cooking but if you actually know how to cook this is a great range for you. No one else offers the kind of power they have. No one. Some people say they don't like the open burner, that they think it is too hard to clean but the Bluestar grates can go in the dishwasher and then you can actually "season" them like you would season a cast iron pan.

                    Viking's quality went south about five years ago and their service is non-existent. I wouldn't want the burden of one if someone gave it to me! That's pretty strong but there it is.

                    Thermador is a fantastic product, but their service level depends on whether you have a good rep or a bad rep covering your territory. I am a kitchen designer and deal with two different reps for the cities that I do work in and there is a vast difference.

                    For what it's worth I don't sell appliances but I do work with them every day.

                    1. re: kitchendsnr

                      Just for a different perspective--

                      "Their ovens are huge"
                      Many may view this as a negative, what with all the attention to being green and all.
                      I have a 30 inch and 36 inch oven and love that the 30 inch oven heats in 7 minutes. I only use the big oven when I am cooking for 30-40. It might be an interesting comparison to determine how much energy it takes to run different ovens and how much insulation they have.
                      I don't bake with full sheets because they don't fit in my sink flat to soak if need be.

                      "They don't have fancy computers or extra frou-frou settings like "proofing" or "warm" that have become the vogue for people who like to play at cooking but if you actually know how to cook this is a great range for you".

                      Well I have been "play cooking< for 50 years on 10 different ovens, gas and electric and I love, love, love, the computerized settings on my oven that I have now. I love the temperature to be within a few degrees of the setting instead of the customary 25 degree swing. I love the flexibility of the choices in baking and roasting and they make a difference in my outcomes. I have used the dehydrator mode and even use my oven for certain art projects(the ultimate in play cooking). Advanced technology is a good thing! If you are a kitchen designer, I would think you would personalize your recommendations with consideration to the client's needs. The serious baker may be happier with an oven that is more precise and flexible.

                      "No one else offers the kind of power they have. No one"

                      Yes you can get that kind of power and MORE elsewhere. The main reason many want the increased power of the BS is to stir fry. I am putting in an outside wok burner for this. I can't see increasing the BTUs by a few thousand. Give me 175,000 BTUs and no mess in my kitchen
                      Some might consider the low end of the BTUs more important then the high end and want a super low simmer.

                      The real strong point for BS, IMHO, is the star shaped, open burners that give an even heat on all sizes of pans and the infrared broiler. The oven while very serviceable might be a lesser choice for some.

                      So many choices --you really have to decide what is the priority for your own style of cooking and baking.

                      My next kitchen let's see...some induction, some BS burners (2 or 4?), need that infrared broiler but I sure do love my oven now........hmmmm...

                      1. re: wekick

                        The big argument against the computer boards for oven control is that they're proprietary (have to buy from OEM) and expensive to replace. I don't bake enough to have an opinion one way or the other about whether they make for a better product.

                        For whatever reason, I fall on the grill outdoors, wok indoors side of the argument. Maybe b/c an indoor grill just replaces burner space and you have to clean up afterward (instead of just burn off whatever the next time you fire up the Weber). And I can wok inside year round and not worry about hot/cold/mosquitos. Lots of ventilation helps.

                        1. re: ted

                          I am not saying one is better than the other and I know they are expensive to replace but I'm just saying there are some people who want that versatility. An interesting thing though, a friend and I had the same brand oven, hers a little older, and we both had the boards go out. Her husband bought the board on ebay for $40 and the "bill" from mine9 under warranty so I didn't have to pay0 was $1800. I carry the warranty on my Electrolux I have now, but actually, I am on the second washer with a computer board and they have been used and abused having 4 boys at home, doing their own wash with no problems and a previous range with no problems.
                          We like to cook outdoors and I would love to have an outdoor kitchen. We just have a Weber now. The outdoor wok is pretty inexpensive.

                      2. re: kitchendsnr

                        I love this response; thanks for dealing in facts. Agree on Viking; been there. Wolf looks nice, but BTU is low: been a while since I cooked on anthing above 12k; can you advise on BTU? Not about ego, but I do a lot of big batches of stock and also stir fry, so I want everything from wok sizzle and fast 20 qt recovery to long gentle simmer. Is 18 enough? Can I get more? And venting: is there a rule: X BTU means Y CFM, so I can judge the need? We're doing a de novo kitchen so the world is my oyster.

                        1. re: kitchendsnr

                          I know this thread is very old - but I need help deciding on a 36" gas range too! I LOVE the look of the Bertazonni! Except for the oven being so small and it also has had very bad reviews on the oven - not holding it's temperture along with burning everything. I Iike it's price point $3k. The NXR seems to be a good value but not loving the look, I also love the American range look. Any help??? I love to cook and I'm not baking as much anymore. We are remodeling our kitchen after we built about 25 yes ago. So I need a range that looks good and is functional. Please any help would be great! I've spent hours and hours and days and days - thank you in advance for your help!

                          1. re: BonnieAnn

                            Hi Bonnie,

                            I'm quite prejudiced, but I still think you can do better. Shop all the sales, and do more research. That's how I got my Bluestar. I was really unimpressed with Bertazonni when I looked at it.

                            If your dealer allows it, go and cook on one in a showroom somewhere. Stock up your recyclable shopping bags and have at it. Believe me, it will show you all the flaws at one single go.

              2. Venting requirements are going to be similar between the two. Total BTU output on the burners will add up to essentially the same number (two bigger burners on Bluestar plus three 15-16k BTU ones and a smaller simmer burner adds up to the same as 6 x 16k or so on Wolf).

                For some, the detailing on the Bluestar isn't up to snuff compared to the Wolf. The only thing I've noticed is that the edges on the sides of the drip pan at the front could be a little duller, but I've never scraped or cut myself on them. Others have complained about sharp edges on the sheet metal parts under the burners (i.e. you pull off the burner grate and bowl to get to them), but how often are you going to be fooling with that? And some have complained about edges on the ends of the wire pieces that the oven racks are fabricated from. Hasn't been a problem for us.

                Let's see- other issues...The toekick and below the oven door window in the middle can both get hot on the Bluestar. We have a Chowpup-toddler, and we've managed to keep her away from it.

                Positives- the Bluestar burners don't have an equal for power and even distribution of heat. Even if you don't wok, you may find yourself inevitably drawn back to it b/c of how easy it is to get great results with the big burner and perfect hole to drop a 14-16" wok into (no ring required). We mainly use the 22k burner for throwing on a pot of water for pasta and the like. Honestly, I'd use the regular burner for frying b/c I'd be worried about running the temp up too quickly otherwise. The burners still have great turndown, also, and it's readily adjustable.

                The Bluestar oven beats the Wolf mainly because Wolf hasn't figured out how to make an oven large enough to put in a full-sized sheet pan. Big range- little oven. We can put a full recipe of cookies in on two pans and be done in 10 min- that's tough to beat.

                The Bluestar is mechanically very simple- no electronic parts or boards that may cost $$ to replace in the future. It's a cooking machine- for the price I don't think you can beat it. If you can overlook the few minor flaws (which some folks have to seize on to be able to make a choice), I think you'll be very happy. FYI, supposedly the 2007 ranges have some improvements to address the cosmetic concerns, but I haven't seen one.

                5 Replies
                1. re: ted

                  Beautiful kitchen and range, ted. I love your countertop and cabinets. Which hood is it?

                  1. re: farmersdaughter

                    It's a VentaHood, 42" wide, 27" deep, euro-style wall mount with emerald lip.

                    The article you refer to below is by David Rosengarten a few years ago. It appeared in Departures, but it was circulated in draft form for a while before it was published.

                  2. re: ted

                    I love my Blue Star 6-burner except for one flawed component. The ceramic igniters (little sparkplug-like things on each burner) crack very easily. The only way to deal with the problem is to replace the igniter. I've had the range since January '07 and this is the second igniter I've had to replace. Anyone else having this problem?

                    1. re: ted

                      Ted- Love your kitchen style, at least what I see of it! Can you please tell me what kind of granite you have; it's beautiful. Thanks.

                      1. re: Island

                        Thanks! IIRC it's Verde Butterfly. The backsplash is slate, and the cabinets are frameless cherry from Scherr's. It's all held up well so far (5 years down the road). Except for the one chip I knocked out of the edge of the counter while moving a wine bottle from the counter to the recycling bin a while back.

                    2. I was looking at Blue Star, Wolf, Viking, DCS and Capital ranges and came across this article on Blue Star's website (the article rates Blue Star the highest but is an apparently unbiased review of the ranges). It has a lot of good points.


                      2 Replies
                      1. re: farmersdaughter

                        I have had a BlueStar for over a year, love it. Expensive but worth it. I didn't get a Wolf because of the bad repair record cited in Consumer Reports. Blue Star boils water double quick, gets heat evenly where it's needed on the underside of the pot, has a great grate, nice wide oven and convection. I got the back sheet metal and the stainless shelf. In all my years of cooking, I haven't ever had such a fine stove. My wife, who ordinarily doesn't care much about such things, likes the way the Blue Star cooks when she wants to saute without buring because of the excellent control over heat distribution.

                        1. re: EclecticEater

                          The latest Consumer Reports didn't rate either Wolf or Blue Star. Thermador and Viking had the worst repair records (1 in 3 people had a major repair on their Viking within 6 years).

                      2. I have a Thermador and love it. Personally, I find that the Wolfs are not as well crafted (the knobs especially) as I'd like them to be. Have you considered the Vikings?

                        1. Thanks for a lot of good information. My cousin isn't happy with her Viking so I didn't even look into. I only got to see a 30 inch Blue Star...the store sold their floor model of the 36 in. I will keep looking for it. In the meanwhile, I will be going to a live demo on Wolf's. Any idea if Blue Star offers this. I live on Long Island but will drive for this.

                          1. PS... I do want to add that I love the fact that you can simmer on any of the 6 burners rather than just the two rear ones on the Wolf. It doesn't make sense to me actually, thinking of a large pot of something on the front burners and a small pot simmering gravy on the back. Any thoughts on that?

                            1 Reply
                            1. re: LIMary

                              On a 36-inch Bluestar, the 2 big burners (22k BTU) are the only ones you probably would have a hard time simmering on. Stock configuration is for these to be in the left-front and right-rear positions. If you're handy or have access to someone who is, you can even relocate burners to where you'd like them (or pay a little extra to have them come that way from the factory). The "simmer" burner in the left-rear position turns down the lowest, but it's more like a holding-hollandaise level than actually simmering anything but a tiny pot.

                              I'd encourage you to check out ths.gardenweb.com for a boatload of Bluestar discussion. If you find the link to one member's offsite archive of all the discussion, there are good photos of the burners running at various levels. You might even toss in a query on finding a live one to try in the current thread (which is around #23 or so).

                            2. I have the 36 dual fuel thermador and hate it. Have had issues with the oven many times, and it is only 3-4 y.o. Wish I got the wolf or DCS. I really like my friends DCS, great working range. Viking is OK, nothing special IMO. Never used a bluestar.

                              1 Reply
                              1. re: chefboyardee

                                Hi I too am in the market for a nice long lasting well made reliable 36" range. I too was looking at the DCS (RGT-366) model and was wondering if you have any more comments or experience on its performance and reliability. Seems to be a good choice to the Viking model where I see some comments on its quality, hard ot clean, and reliability issues, which concern me. Anyone else have any comments on the DCS ranges? Thanks in advance.

                              2. Thanks for the great information. I signed up for a live demo of the Wolf. I am hoping to find somewhere around Long Island or NYC for a demo of the Blue Star. Actually, I haven't even been able to see a 36 in. model on the floor anywhere. All I have seen is the 30 inch.
                                Seems that both are good ranges, but talk of the larger Blue Star oven keeps beckoning me. And then again, I love everything about my current commercial Wolf. Although it's not the same, obviously, I would really miss the red knobs and the little wolf head on the door. (Sorry, can't take the girl out of me.)
                                Thanks again.

                                1. Try Drimmer's om Coney Island Ave in Brooklyn.

                                  1. don't get the wolf- the burners are not "open" as they claim- the flame starts creeping out if you use a 12" or 14" saute pan or stock pot on highest heat settings- not enough air gets in. You can circumvent this by holding the pan a bit off the grate (tiring) or by jacking up the grate. Unless you just use tiny pans, get the blue star, or an old style viking or a five star (same thing)

                                    1. Blue Star (formerly Garland) got the best rating at www.prizer-painter.com. The 18,000 BTU super-burner was more powerful than those on the others, and the 250 BTU super-low simmer burner was the only one that didn't cycle on and off and would maintain a consistent temperature.

                                      1. I am looking at a DSC and the new Kitchenaid - steam assist. Does anyone have experience with either of these ranges. I am looking for a dual range, 36".

                                        Also does anyone have any experience with using a downdraft vent with these type of ranges?


                                        2 Replies
                                        1. re: klpritchard4

                                          I am not aware of any dual fuel range in 36" that is compatible with a downdraft ventilation. Typically a downdraft vent is used with a separate cooktop, as a range will not allow complicate access to the blower and electric connection. I would guess 80% of downdraft vents are used with electric cooktops. Concievably, with a large enough island and/or access through a basement, a drop-in range might work with a downdraft vent, but there are limits.

                                          I have seen the DCS 36" downdraft vent that works with their drop in cooktop, and it is does exhaust some cooking odors/steam, though still a distant finisher to ANY over head vent -- the basic problem is that an fan strong enough the suck the smoke and fumes away from the front burners would also blow out the flame. Hot steam and cooking smoke want to rise -- not be turned 90 degress to the intake then snaked around and under. The KitchenAid downdraft vents I have seen have been troubleprone....

                                          1. re: renov8r

                                            I have a 36" Wolf Gas Cooktop with a 36" Wolf downdraft vent and it works and looks great. Personally I prefer a kitchen with a cooktop and double wall ovens over a range. It may take a bit more space but looks better and the wall ovens are handier since you don't have to stoop down to use and take things in and out.

                                        2. I purchased a 48" BlueStar and have had nothing but problems. We had flickering and blowing upon lighting the burners. Gunshot like bangs when the oven heated up (now fixed) and the dials are burning hot. BlueStar fixed the dials by extending the drip pan - the drip pan is now 220 degrees. I have small children. BlueStar says the oven is working to specifications and can not repair and will not replace. I don't like how the oven cooks either - I think it has uneven heat. I think older BlueStars may be better but the latest model stinks!

                                          1 Reply
                                          1. re: astace

                                            You dont have the latest model. The bang in the oven has a simple fix supplied and covered by bluestar. With respect to your flickering and blowing upon lighting i suggest you check your air shutter control and or have a service call to have a gas tech check your stove for proper sintall set up.

                                          2. About 2 months ago we bought a Blue Star 36 inch. It has been a nightmare! We woud NEVER wish this product on anyone. We are fighting to get our money back, but the retailer says he cannot get his money from Blue Star, and the Canadian distributor for Blue Star says it is the responsibility of the retailer. We spent a considerable sum for this "high end" product, and are sorely disappointed.

                                            Upon delivery the cast iron grates were badly chipped.

                                            The burners did not light properly (releasing too much gas before spark resulting in big poof to start), and did not turn off properly (another poof to end).

                                            The knobs are inset too far, so we cannot read the indicators.

                                            The oven casing expands upon heating resulting in a large "bang" sound as it expands each time.

                                            Blue Star has sent replacement grates, new knobs and replacement burners. The tech has struggled to install these correctly - to no avail. They have been out twice - so far.

                                            Blue Star's recommended "fix" for the knobs was to stuff PAPER into them so they sit out further!

                                            The new grates do not fit into the cook top properly. It is so tight now we cannot remove them for cleaning, and the trim sits askew. Another manufacturing defect.

                                            When the tech left last time, we continued to smell gas, and were forced to turn off the main gas valve at the wall. When he called the next day, the tech postulated that this was due to the stupid "paper fix" for the knobs pressing on the valve, releasing gas slowly.

                                            We are continuing to fight through this problem. We have lost faith in the quality, and SAFETY of this product.

                                            Food for thought as you consider which manufacturer to go with!

                                            4 Replies
                                            1. re: Canada

                                              Do the bluestars have sealed burners?

                                              1. re: Canada

                                                We're currently leaning toward the SRT36SealedBurnerRangetop by Wolf. Uncertain if I would be better with the open. Also, uncertain of the infrared charbroiler. Wonder if it will get filthy from drippings and also here that it's almost too hot to do anything but rare or blackened.
                                                Thanks for your info on the Bluestar, Canada, as I was really looking into them also.
                                                We are placing our cooktop on a peninsula. It will likely be toward the end and will set me up for entertaining with my cooking. I'm hopeful we can get a range hood that will handle the smoke that far into the house...12 feet or so?
                                                Is anyone out there using the infrared charbroiler....? I hear many of the other bbq style grills don't provide enought heat. Also, does the Wolf range, at only 15,000BTU, cut the mustard for boiling big batches of soup, as someone else inquired?
                                                Thanks all,

                                                1. re: redriverbluesman

                                                  I wouldn't recommend an indoor charbroiler. I just visiting a showroom in OR with a live 48 dual gas Wolf that had both the griddle and grill options. I brought in 3 80% lean burger patties to test out the grill. I intentionally chose high fat meat to see what sort of "splatter range" would be generated. First of all, the sales rep could not get the charbroiler to start. Ignition worked fine but the gas was not igniting. After about 15 minutes, they got it working but by then the igniter would not stop clicking. I was not impressed. Second, the grill surface barely accommodated the 3 patties. Grilling four burgers at one time is the likely capacity of this grill. Finally, grease splattered out to the perimeter of the stove top. IMHO, the form and function of this grill is not worth the $.

                                              2. You may wish to scroll down and read my post from January 13th. We have worked through this ordeal, and have finally got our money back from the retailer. I had to go to the BlueStar corporate office to make my case, and I guess they worked it out between them, the distributor and the retailer. We are eagerly awaiting delivery of our new Wolf range, but getting tired of microwave meals in the meantime!

                                                1. Don't buy a blue star! Mine was delivered factory dropped. The box was fine but the stove had a great big dent. Blue star replaced the panel but then the burners kept sparking at random times when it wasn't turned on. Even though I complained I had to pay for the repairman to replace the ignitors. Then my stove started arcing, ( throwing huge sparks onto my kitchen floor) When I called the company Pete Bloodgood actually had the nerve to ask, 'What makes you think that is dangerous?" It turned out that there was a factory recall because my stove was wired incorrectly and yes, I had to pay for the repairman for that one too. To this day I cannot light all four burners at once. I would rip this stove out if I could afford to!

                                                  1 Reply
                                                  1. re: Gable610

                                                    Hi Gable,

                                                    I'm really sorry to hear about your troubles with your stove. And with all due respect, why did you accept delivery on a piece of equipment that had been dropped during delivery?

                                                  2. I have owned a 36 inch Blue Star for approximately a year and a half. I would rate it a 10 on a scale of 1 to 10. The 22,000 BTU burners are AMAZING in term of boiling times. The standard burners provide perfect, even heat for most chores and the little simmer burner is a winner (Tip: I sometimes move another burner top to the simmer burner, thus providing a perfect diffuser). The oven is large enough to fit commercial sized cookie sheets, and it is bang on accurate according to my oven thermometer. The controls are solid and precise. And the BURNER is killer. I've never been able to develop sear marks indoors before . . . It's damn close to cooking with charcoal outdoors.

                                                    Also, in the reliability department, A+++. Just no problems at all.

                                                    I've cooked on various home stoves, and also in a commercial kitchen. I truly never imagined that a stove could perform this beautifully.

                                                    I also think it looks really great . . . Just like a true commercial stove.

                                                    Finally, since I am giving it such an unqualified thumbs up, I should make it clear that I have no connection with the Blue Star company whatever. Just a satisfied customer. I recommend the Blue Star to any home cook who wants top cooking performance at a professional level.

                                                    1. We got our 36 inch BS in October of 09. We love it. The installer from Standard Kitchens in Grand Rapids was not real familiar with it, but loved the construction and the simplicity. He has replaced many electronic boards on the other high end ranges and does not recommend them after seeing the BS. It has performed very well for over 2 years. We have had no sparker issues, it is easy to clean, and my cousin, a professional chef loves it! This Christmas we had her family over for our annual "Festive Digestive". This year it was Wokking around the Christmas Tree, and Amy and I were both running woks on the 22K burners cranking out the food ala Mongolian Barbecue. Love our BlueStar.

                                                      1. Blue Star.

                                                        Be careful with it not to walk off from and forget a boiling pan of water. I did so and left a 22K burner on high with about 2 cups of water for 30 minutes. It toasted the Revere ware pan. The bottom was glowing orange and very lucky it did not melt the plastic handle and catch fire.

                                                        Ordered through Abt Electronics in NW suburbs of Chicago.. They delivered it and I installed. Know where you need to install your gas line and electric prior to it arriving. Took about 6 weeks to arrive after the order.

                                                        Igniters only spark on the burner I am turning on. Not all at once.

                                                        1 Reply
                                                        1. re: nsvr6

                                                          thats not the stoves fault... that is human error the same thing would happen on any stove if you boiled 2 cups pf water for 30 min...! thats called inertia..!

                                                        2. I have a 36" dual fuel Wolfe, purchased about 5 years ago and it has technical problems about once a year. I'm now out of warranty and just paid a $400 fill to fix the 2nd burner needed to maintain oven temperature. This particular problem was fixed 2 years ago. Always seems to go bad a week before thanksgiving or dinner party. Very frustrated with Wolfe's quality that I heard good reviews of before I purchased. Wishing I had purchased a different brand.

                                                          1. I bought, after a lot a research, a 36" Blue Star all gas/propane 6-burner range about 8 months. It is simply amazing. I wanted something simple with no electronics as we live way out in farm country, and the nearest service is about 45 miles away. We've had no problems so far. The open burner configuration is the best on the market and lives up to the hype. As far as prosumer ranges go, it's very easy to clean. I've lived on cheap gas and electric ranges all my adult life, and I'm telling you I'd never go back to that. My girlfriend bakes, and last week she cooked two full commercial baking sheets of cookies in the convection oven; they all came out perfect. I pan-seared a steak a few nights ago that came out better than any of the local restaurants. We're starting to can preserves for the summer, and it's so much easier on a big cooktop like this one. We can actually get 3 water bath canners going all at the same time, and with almost no crowding. Not to mention that you literally cannot hurt the thing, it is so strongly built.

                                                            I did look at the DCS, Viking and the Wolf, but 1- the Viking is not what it used to be for the jacked up prices they want now, 2- as sexy as it looks, the Wolf doesn't begin to deliver on performance with their burner design like the Blue star does, and 3- the DCS is a glorified sealed-burner cooktop like the GE my mom used to have, and at a very expensive price! Lastly, we can use the cooktop during a power outage because there's no electronics. That's a big plus for us as the power goes out here pretty regularly in the winter!

                                                            Love my Blue Star, never going Back!

                                                            1. I had never heard of Blue Star until I contacted Big Chill to find out who manufactures their appliances. They use Blue Star for their stoves (FYI - they are super cool looking retro design). We are worried about proformance and quality. This discussion made our decision to purchase from them much easier!!! Thanks for all of the great info!


                                                              1. I too, did much research to decide between Wolf, which I just assumed I would buy until I read about Blue Star. I have had the Blue Star 36 RNB since '08 and am extremely happy with it.
                                                                My opinions-
                                                                1. The 22K BTU burners are worth it. My wok comes out clean after doing a stir fry even with a sauce that has cornstarch.
                                                                2. Venting is important- If you're remodeling your kitchen at the same time, the hood should be 6" wider than the range. My 42" hood has 2 blowers, but you have to increase the size of the exhaust duct to handle the large CFM.
                                                                3. The large oven size comes in very handy at times.