LOL!! Doesn't sway me away though!

So true and so funny.

Hey breezy and appliance...do you have your CC's yet? If so, what did you get? I'm going to be getting a 36" 4 burner and grill in another 5 months or so. I CAN'T wait!

I haven't even ordered mine yet. I'm planning a 36" 6 burner rangetop. I think I have DH convinced that we need to spend that much. He works for a restaurant supply company so he knows the value of a powerful burner. At the rate we're progressing with this reno, you and I may get ours at the same time! Are you getting the range or the top?

I hop over here from the kitchen forum to look for new CC posts every night. I want more ammo to convince DH!!!!

They say "imitation is the sincerest form of flattery," it isn't; the sincerest form of flattery is cartoonery. I love reading appliance advisor from time to time, there are some really good insider stories over there. But they are appliance wonks, not cooks. I'll bet the last time any of them saw the business end of a chicken was at the Colonel's drive-thru.

Hey I almost resemble that.
With my gas range's built in meat temperature probe, Chicken is about the one thing I know how to do.

Admittedly, the staff's cooking skills drop precipitously from there.

Here is a link that might be useful: ApplianceAdvisor.com

I think there's a little truth to that cartoon.

At least one poster on this site (a bona fide Culinarian owner), with stoical good grace, has over-looked two (in my opinion) design flaws on their range with stoical good grace.

Kool-Aid imbiber or justificatory purchaser?

What?!? You mean this isn't an "official" cult? Did Trevor fail to register us with the State Bureau of Cults and Appliance Consumer Cliques? Advisor is right; I AM outraged! I want my GWAFCCC membership card!

At least one poster on this site (a bona fide Culinarian owner), with stoical good grace, has over-looked two (in my opinion) design flaws on their range with stoical good grace.

So what are the design flaws?

Yeah, same question Diego has...........

Finicky racks and uneven wok seasoning (aka heating).

I don't own one but I've been reading the posts.

Don't know about the wok thing but I have the racks on my CC out all the time and they aren't a bit finicky. They fit where they fit.

To a degree I agree with kist1 about the racks.... I have had 3 customers out of 137 who have the self clean range with rolling racks that have had to replace one roller or adjust a roller by removing 1 washer. Although 3 issues out of 137 customers or 411 racks is very good, I still see it as avoidable.

As to the Wok grate, the grate is 10" in diameter, so if you have say a 14" all areas will be even with the exception of the top 2" of half the wok when seasoning a new wok, having said that the inside area of the wok that you use when cooking is very hot and even, not often will you be using the top 2" while cooking.

But points taken

Finicky racks and uneven wok seasoning (aka heating).
I don't own one but I've been reading the posts.

During the first 3 months of production less than 1% of self-clean racks have problems. This constitutes a design flaw?

Most will season a wok upto 6 times during the lifetime of the range but will stir fry hundreds to thousands of times. The heat shield effect that protects the wok handle and your hand will be used a far greater number of times. Since no one can stir with the wok full I don't know of anyone who stir frys with a more than 60% full wok. The bottom of the wok, where you cook,is even.

If that is the standard for "design flaws" then......

If I can't find an outrageously good deal on a Bluestar VI I will be getting a manual clean Culinarian and season my woks in the oven or in my Weber.

breezygirl: I'll be getting the range. Did your husband see all the info over at eurostoves? My husband isn't the cook in the family but once he saw the videos and read more about the 23,000 BTU's he said, we need that one. Since I am the cook it was easy to convince me ;-) I hope your remodel speeds up a bit.

Speaking as a Bluestar owner, I can tell you it is easy to overlook flaws when you own a cooking beast. The fact that the Clydesdale is not so deft and flawless as the thoroughbred does not matter so much when it is time to pull the beer wagon.

Prost!

All,

I was just pointing out a modicum of truth to the cartoon--which made it funny to myself and a friend.

The same friend directed me to this forum about a year ago by saying, "you have to check out this website. These people are fanatical about ranges." He went on, "especially the âÂÂbattleâ between the Blue Star and the Capital Culinarian."

So I've been reading for quite some time. My interest is from the standpoint of the release of a new cooking product and how the initial rollout is received by the business, or on the residential side in this case, the people.

As I've stated, I don't own one so only could make comments derived from the following posts (which I did not write) which are titled:

"culinarian oven racks are disappointing" and âÂÂwok use on the culinarian wok grate observationâÂÂ

Does anyone know if the rolling racks are the same in a self-clean oven and a manual clean oven? Is the issue with the racks caused by a self-clean cycle?

Best,
Lew

The manual clean has normal slide out racks the SC has wheels on the racks, roller racks or what ever you want to call them.

The problems so far seem to be related to the wheels themselves and not related to the self clean cycle (least from what I've read.

As the OP of the ''seasoning observation'' and a contributor to the ''disappointing roller rack'' post, let me just say...the CC is a great product. I could not be more pleased. I would recommend it highly to anyone who wants my opinion.

And...I think the BS is also a great product, and I wish my many GW friends who own or will own a BS many happy meals. And that goes for owners/happy users of Wolf, Thermador, Viking, Bertie, and all other ranges.

Rivalry dead.

Jon

I'm definitely the one in the front row with the blue shirt....