HOME > Chowhound > Cookware >
What's your latest food quest? Tell us about it
TELL US

How many BTU's do you need - 15000 vs 22000 Blue Star

f
frznrth Jul 27, 2011 10:23 AM

Hi

I've been looking for a gas range and have been trying to decide if this one

http://www.costco.ca/Browse/Product.a...

would be a good choice. It is a Blue Star RCS type - Blue Star as I'm sure you all know makes this type with a 15000 BTU burner and a RNB type with a 22000 BTU burner. It might not be as good as some other ranges but the price is sure nice! - Not sure how to justify spending twice as much or more on a "better" range

How many BTU's does an average person need?

Also is the build quality of Blue Stars RCS line still decent comparable to the RNB line? Someone said that it was junk and shouldn't even be called a Blue Star - What is different between these two besides the BTUs?

Thanks much for your time.

  1. f
    ferret Jul 27, 2011 03:24 PM

    I'd really start with your cooking needs and work backwards rather than just buying something that "goes to 11."

    If you're boiling a pot of water it really doesn't matter what the output is*, ditto most other cooking needs. High-output burners are really for specific needs like stir-fry. If your cooking needs dictate a high-output burner you also need to make sure your venting is sized appropriately (higher BTU >> higher CFM venting).

    Just buying higher output "because" without a real need doesn't make a lot of sense. I'd be more concerned about simmer temps than high-output.

    *I'm sure someone will point out that an extremely large stockpot will benefit from a high output burner (comes to a boil faster) but that's rare in everyday use.

    7 Replies
    1. re: ferret
      w
      will47 Jul 27, 2011 04:15 PM

      I wouldn't buy an expensive range just to boil water faster (I think folks who claim that they'll save time by spending $5000 on a stove are just rationalizing their spending)... BUT, I will say that having a high-output stove does boil a large pot of water noticeably faster than a lower output gas stove (induction or electric is probably still more efficient in many cases), and in general, you gain a little speed in doing certain types of cooking. The pot will return to a boil more quickly when food is added to it as well.

      1. re: will47
        scubadoo97 Jul 27, 2011 04:50 PM

        I can assure you that a 15000 BTU burner does not boil water that fast

        1. re: scubadoo97
          w
          will47 Jul 27, 2011 05:55 PM

          Yeah - I wasn't referring to 15k.

          1. re: will47
            f
            frznrth Jul 28, 2011 06:55 AM

            Thanks for all the thoughts - so lets forget about BTUs for a bit - is the Blue Star RCS a decent range? - I priced it out and at less than half the price of the RNB I'm thinking there must be some significant lackings - more than just one flame thrower burner - has anyone seen / used this range? - is it still a "professional" range or just the look with some open burners thrown on top?
            Thanks

            1. re: frznrth
              f
              ferret Jul 28, 2011 07:55 AM

              Why are you hung up on a "professional" designation? Do you live in an area with a large appliance dealer? If so, go there for guidance. People tend to get hung up on the look or perceived quality of these things without really looking to their needs. We ended up with a GE Profile unit that's worked like a charm. I'm not sure how spending more than double would have improved our lives.

              1. re: ferret
                f
                frznrth Jul 28, 2011 09:45 AM

                Not so worried about a "professional" designation - more so on even heat. My last range was a GE - not sure if was profile or not - but the closed burners sending flame around the outside of the pots drove me nuts! - matching pot size to burner I'm sure helps - but not as much as getting a burner than can distribute the heat to where I want it. - that is my hang up -

                Not sure either if spending double on a true pro range is that much of a difference than buying the "bargin" version of the Blue Star I found - would have to be lots lots better to justify the extra $

                1. re: frznrth
                  w
                  will47 Jul 28, 2011 10:36 AM

                  None of the ranges we're talking about are "true" professional ranges. They're all designed / speced for home use.

                  Actual professional ranges can be somewhat cheaper than the pro style ranges designed for home kitchens, however there are insulation and code issues which prevent most people from installing them at home.

    2. e
      escondido123 Jul 27, 2011 11:52 AM

      We've been cooking on our new Blue Star 30" RNB for about a week (report on how it's been is another post below this one). The 22,000 burner is hot, very hot--rolling boil on a big pot of water that looks like a lava flow. My problem right now is that none of the burners seem to go low, low so I will be buying a couple of flame tamers in cast iron to provide more control. I think I would be happy with the 15,000, my husband loves the 22,000. Great stove for us and find it easy to keep clean too. As far as fuel costs, that would be the least of my concerns because gas is such a tiny part of my monthly charges.

      7 Replies
      1. re: escondido123
        f
        frznrth Jul 27, 2011 12:08 PM

        Thanks. Not good to hear about no "low low" - I haven't seen it in person but from what I have read blue star is supposed to offer a very good simmer burner - there is a video that shows melting chocolate and then hoding it in a pot directly ofer a blue star simmer burner.

        Besides making lava - what do you think hubby will do with the 22000 that you couldn't do on 15000 with a bit more patience?

        Did you look at other brands before deciding on blue star?

        Thanks much

        1. re: frznrth
          ted Jul 27, 2011 03:01 PM

          You can adjust the low level on the BS ranges. The trick is to a) get the right, very-skinny and long flat-bladed screwdriver; and b) adjust the gas flow with the burner turned down so that it's just more than is needed to keep the igniter from sparking. You pull the knob off and adjust the screw that's back in the valve stem under the knob.

          The 22k BTU burner turned down simmers a big pot and the 15k BTU burners will simmer a small pot on our range. There's also the dedicated simmer burner at ~9k BTU, IIRC.

          They should go plenty low.

          1. re: frznrth
            e
            escondido123 Jul 28, 2011 08:43 AM

            We studied ranges for years and have had Vikings in the past which always had igniter problems. We wanted a range that had an infrared broiler as well as convection and the options are limited. I didn't ask my husband what he wanted with all those BTUs, if it makes him happy that's fine with me. We also wanted an interesting color and BS offered that option.

            1. re: frznrth
              e
              escondido123 Jul 28, 2011 10:58 AM

              This was a big splurge for us but we cook so much we decided it was worth it--and we just love the way it looks. That has nothing to do with function, but it makes us happy and that's certainly worth something. But no vacation this year, that's for sure.

              1. re: escondido123
                scubadoo97 Jul 30, 2011 05:49 AM

                "That has nothing to do with function, but it makes us happy and that's certainly worth something."

                _____________________________________________________________

                That certainly is.

            2. re: escondido123
              w
              will47 Jul 27, 2011 02:36 PM

              You could check out Capital Culinarian too - burners go to 23k, but also can go quite low. Easy to control.

              1. re: escondido123
                k
                kaleokahu Jul 27, 2011 04:24 PM

                Hi, escondido123:

                A small suggestion: buy one flame-tamer in copper and compare. There's a thread here somewhere with links to two sources.

                Aloha,
                Kaleo

              2. srsone Jul 27, 2011 10:37 AM

                i dont know about the brand....

                but as far as btu...
                that is a professional stove..probably meant for restaurants ..is this for home use?
                more btus dont always equate to better stove...
                15 to 22,000 btu per burner is a lot for a home stove...

                when i look/shop for appliances...
                i go by features..does it have the controls i want..
                what will i be cooking? do i need a full on professional stove?
                is it easy to clean? maintain?
                burner sizes for my cookware?
                things like that..

                also take into account the fuel costs as well

                5 Replies
                1. re: srsone
                  f
                  frznrth Jul 27, 2011 12:36 PM

                  Both versions are ment for homes - blue star's have hardly any bells or whitles but they are supposed to provide great even heat and a nice large oven.

                  1. re: frznrth
                    srsone Jul 27, 2011 12:43 PM

                    k...not familiar with the brand...
                    but usually when appliances say "professional" that means restaurant or business use...

                    1. re: srsone
                      f
                      frznrth Jul 27, 2011 01:28 PM

                      I think in this case its just marketing - good excuse to charge more $!!

                      1. re: srsone
                        Bada Bing Jul 27, 2011 03:02 PM

                        Commercial ranges don't have windows in the door, usually. This seems to be marketing hype, but the range does have good specs, all the same.

                        1. re: srsone
                          scubadoo97 Jul 27, 2011 04:48 PM

                          Professional is used widely to denote a higher level of performance and price, but if it was for a restaurant it would say commercial

                    Show Hidden Posts