Very little difference between the two cultivars.....'Cleopatra' may arguably be a bit darker in foliage color and a bit taller than 'Big Blue', but otherwise I'd think you'd have difficulty telling them apart. Both require similar growing conditions and perform very much alike.

Hi Melissa, Blue Mammoth tends to be frosty blue, but not so much on Blue Angel. Blue Angel has a very distinct elongated/spear shape to it, with a pointed tip, so is easy to identify if you can post a picture. Chris

Thanks! Wow! Krossa Regal seems quite interesting in form. How blue is the color??? I measured the area last night (after moving some smaller plants and yanking out all the violets that had taken over). It's basically 36"width x 36"depth, with a least a foot of wiggle room on the width angle, as it would be fine if some of the plant grows behind the pine tree that centers this shaded bed. In May, I bought "Love Pat" at the Sisters' Plant Sale (an annual plant yard sale at someone's home in eastern Mass.) not really knowing what it is. I liked the color and the form (and the price) so I got it. Now I know it will get a lot bigger than the space I planted it in! Thanks for all this information and all these suggestions!! Judye whose eyes and desires are bigger than her yard!

I tend to approach these things as a cook and while there might be some features or something is more powerful, not all are relevant to every cook but yet some things might mean everything to a particular cook. That is why it is impossible to line them up. Some things to consider with these four. Size of the oven- for most ovens you cannot look at cubic feet but have to look at the rack size for how much space you have and in the case of capital and BS they both will hold a full size sheet pan. I don't use full size pans but it is nice that you could put two half sheets side to side. On the other hand some people don't want to heat as big of an oven thinking it wasteful so might like it smaller. Also for your oven consider something that is seemingly as minor as lighting. I had a Dacor oven (not that one) that the lighting was placed so low, you could not see what you were cooking. broiler- consider whether you want the infrared broiler which may be hotter but also could be much smaller vs a conventional broiler that would cover more width of the oven. I tend to use mine to brown trays of appetizers and tend to grill steaks outside so need the width. I'm have never not had mine be hot enough but look as the broiler so you know what you are getting. Look at the top to see which is easier to clean. Are any stainless vs black enamel? What are the grates? The simmer is an interesting thing. I am curious what the stacked burners is on the Capital range. I wonder if there are photos that show the difference in the flame in the simmer and the regular burner. It is not clear in the manual. In any case if you are evaluating simmer, one of the most important things to know is the rating in BTUs. The only one that I can readily see online is the Powersimmer burner on the Dacor range is rated 800 BTUs. Names are just marketing without supporting information. Some give a rating in temperature which is meaningless as there are so many variables. "BS has open burners which are more efficient at getting heat to a pan because of a more vertical flame and a star pattern" The term open is tossed around so much to mean many different things. I am going to be more specific and call this an uncapped vs capped burner as I think that is what you are referring to. You cannot assume that one is more efficient than another. Again there are many variables. An uncapped burner may have a more upright flame on the highest heat but the amount of flare on a sealed burner depends on how it is engineered. If someone uses smaller pans, they might want to keep the flame more to the middle but if you use bigger pans, you would tend to need more heat as they get bigger and the bigger spread of flame is a more even heat to those pans. My range has dual stacked burners so not as much flare as some. I noticed 5 star has a huge flare on high. It would be good to see any range in action but sadly not always possible. Sometimes you can see them on YouTube. The star burner is to disperse the burners over a greater area to provide a more even heat to a pan IF the pan is sized to that burner. If you are using a big frying pan the heat is all to the middle. This is why you have to consider your cookware in the equation. The thermo properties can hide a multitude of shortcomings. Thick aluminum or copper will even everything out. I do like to cook with cast iron sometimes so the star is good for that if sized right.