I have the same range, circa '04. I've noticed that I get similar staining around the edges of my disk bottomed pans (sitram, demeyere) but not to any extent as much on my fully clad pans. Other than mix and gas pressure adjustments, the burner design appears pretty immutable, so it well be the nature of the beast. Other for an initial sear, having the gas about half way from medium to high is where I am most of the time, and it's fine. 2 fyis given that mine is couple of years older: the ignitor on the IR broiler went, and I've resorted for stirfry resting the wok directly on the smaller burner cap rather than using the wok grate--vast improvement as the flames bathe the round bottom of the wok and give a much better char. As for the Bluestar, let's just say that when that option was brought up, the resulting level of domestic discord was a little on the punishing side. Also, I have the charboiler and would hate to give it up.

I don't have a Bluestar, but when my range gives up the ghost (who knows when that will be), I think I'll buy one, or perhaps the cooktop, and a separate wall oven. That's because I am impressed by the Bluestar's open burner starshaped design that creates a flame spread that is NOT just around the circumference of the pan (what you are experiencing, and, BTW, I think the Wolf is a wonderful range). Actually I think the Wolf's with the semi-open burners don't have that problem, but it sounds like you are working with a sealed burner configuration.

Have you seen the Eurostoves video that addresses exactly the issue of flame pattern? I am linking it below. Click on the FOURTH video called "Open Burner vs. Sealed Burner (2)".

Here is a link that might be useful: Eurostoves Videos-Click on 4th Vid Called Open Burner vs. Sealed Burner (2)

Alwaysfixin,
That exactly shows the issue that I have. I love the look and build quality of the Wolf, but it seems counterintuitive that they would use a design like this (which seems flawed).

I have tried adjusting the center flame in order to make the a more even flame (eg make it bigger), which helped -- but it makes it hard to hold a medium temp very well (the outside flame is low, but the inner one stays huge; unless I move to simmer but then the outer ring is off)

Wish they had a comparo with Wolf :)

Seems surprising that everyone loves these stoves, even with this issue -- it can't just be the red knobs, can it?

Thanks again,
Andy

Here is a link that might be useful: That Jew Can Cook (my blog and totally unrelated to this post)

One more weird thing...It seems like the flames pulse a lot, could this be due to gas pipes that are too small or a bad regulator, or is this normal?

Also, would it be terrible if I drilled a few extra holes in the cover on the burner to get better distribution, or would I be cruisin for a 'splosion or other Really Bad Thing?

Thanks,
Andy

I have just uploaded some comparison videos where I compare a Wolf range and a Bluestar range, more to come as I can get to them.

Trevor, I found the videos you mentioned (which compare the Wolf and Bluestar burners) on Youtube. Very interesting, and really shows how differently they work. Thanks so much. I'll link one of the videos below.

Here is a link that might be useful: Video comparing Wolf burner with Bluestar burner

Trevor and alwaysfixin,
This was 100% spot on, and I even see the pulsing on your range similar to mine (why is this?). While I love the fit and finish of the Wolf, I do believe that for the $$$ it should cook better. It looks like Bluestar would best the Wolf easily in this regard. Thanks, thanks, thanks for helping me understand the limitations of the model/brand vs. my particular unit.

As the stove is about 2 years old, I am kind of out-of-luck re: Bluestar (not going to replace it), what are the thoughts on some home grown mods (I may need to adjust the air/fuel mixture too)?