Thanks to both of you for letting me know. I was really curious if my grates were missing screws, or if this was a new idea. The four screws underneath the square iron pieces worked just fine for getting them level and keeping them from rocking, but they had no effect on the round iron grates rocking ~within~ them. In fact the square pieces could be completely off of the stove and the grates would still rock in them. Now they didn't rock a lot, just enough to make a clanking sound, but just one screw per grate in the preexisting hole was enough to adjust away the tipping. So that now the whole surface is solid as a rock and doesn't make a sound no matter where weight is applied. I wrote to BlueStar suggesting that they might consider making a grate leveling screw a new feature to include on their ranges since the hole is already cast into all of the grates. It's cheap enough to do as it only cost me $4 for the stainless steel screws, and just a few minutes turning a small tap by hand to thread the holes. The really strange coincidence was that the hole was in one of the low arms where the additional screw height would keep the grates from tipping. If they tipped in the other direction perpendicular because it was a high arm, I would have had to drill another hole, or grind it. (lol) This post was edited by tinyhomebuilder on Fri, May 9, 14 at 11:57

I would disagree with applnut on the length of time it takes for the bowls to cool down. I have not measured it yet on my 36" 6 burner BS range top, but I know for sure it is not hours to the point where I can safely touch them. I will try to remember to get a better idea in the near future and post back. I will agree with applnut on the Wolf oven though, I have found that if you close the door after cooking and leave it closed the interior well remain very hot for several hours. I have personal experience with our L-Series 30" single wall oven and doing that shortly after we first got it late last year/early this year. We had cooked something, we were new to the oven and we were wandering around the new kitchen so the door on the oven got fully shut. We went and watched some TV and came back at least 2 hours later. I opened it up to put a rack back in it and it had to be over 250F still, it was crazy and it was OFF for sure. Phil

@john_williams50 I also just got a Wok that I seasoned with Flaxseed, which is why I had it on hand, same thing where the Wok is now mostly black. But for whatever reason the grates didn't do the same. @cookncarpenter I am surprised the the peanut oil doesn't cause the same bronzing color since both peanut and flax seed oils appear to be about the same color. I am thinking maybe Mineral Oil would be a good choice because it is clear. Anyways, I ended up trying out an oven cleaning product called "Easy Off" that is usually used to clean the inside of ovens. I took out the grates and cleaned them one at a time in the sink, spraying on the Easy Off and letting them sit for a minute. Then scrubbing them clean. It worked very well to take off the yellowing colors that some of them were getting, they all look about equal now in color. If anyone here does the same, make sure to follow the instructions and wear long gloves, the product contains Lye from my understanding. Also I would say this isn't something I would do as a regular maintenance, more as a way to 'reset' the seasoning so I can start over.

I have a Bluestar 30" RCS v2 and a Zephyr Napoli 36" island hood (ZNA-M90CS). The stainless steel color match is very good. To my eye, they look as if they were made from the same batch of steel and brushed with the same tools and technique. I really love my Bluestar RCS but I have mixed feelings about the Napoli. It looks really nice but it is a lot noisier than I expected. Technically, the noise volume is relatively low and to spec -- ranging from about 40dB(a) to 66dB(a) depending upon the fan speed setting. The problem is not the noise volume, but rather, the quality/pitch of the noise. It is not the low frequency sound of air rushing through the baffles. It is a higher pitch whirring motor/fan sound right at ear level.. You can easily talk over it with normal conversation, but it is quite irritating to listen to. Also, as an island hood, its flat bottom capture area it is not very effective. If I place a steam kettle with its spout directly under the center of the hood (the baffles are 33" above the burner grates), a large portion of the rising steam hits the baffles and then just rolls around and up the sides of the hood to the ceiling. There is no effective storage volume below the baffles to capture and hold the effluent long enough for the air flow to completely exhaust it into the duct. In retrospect, I would rather have an island hood with an external blower and deep recessed, angled baffles.