They are completely different from each other. You are comparing sealed burner to open burner performance and no sealed burner can step up to the plate with the Bluestar burner. That does not make sealed burner ranges bad. It comes down to personal choice which is the most important factor. If you have cooked on a regular non pro style range and purchase any range in the pro category you have greatly improved your performance, if you have cooked on the old Garland burner or the Old open Thermador cast burner or the original open DCS or Wolf burner you would not be happy with any sealed burner. In years gone buy consumers would go to restaurant supply houses and buy Vulcan, Wolf, Garland and other commercial ranges and use them in their homes. They were looking for performance and took the risks involved. The only range available today approved for residential use and able to perform in their like is the Bluestar.

Never owned a professional range so I have no expectations...I want something that cooks great, cleans easy and not a piece of junk...i also dont know if i want a 36" or is the 30" enough range for me...i might use the 36" on holidays when i have to cook for a large italian family...other than that just normal use.

I can get the Blue Star (RCS366BSS) for $3500 while the 36" american range is $4500.

Cooking requires cleaning, the more you cook the better your cleaning routine. Spatters and spills are going to occur and a sealed burner may seem to clean easier, but the entire top of the Bluestar can be placed in the dishwasher just don't use heated dry you can't do that with sealed burners, burnt on stains will remain on a sealed burner top, the reflected heat from the bottom of the cooking vessel will bake a spill onto the surface. Also you can easily replace the top plates of the Bluestar down the line and restore the range to new. I know I am sounding gloating about the Bluestar, but I use the range nightly and if you simply fry an egg on that burner you will become a believer too Again different stroke for different folks, buy what appeals to you most and I hope your happy.

American is running a promotional sales price on the step-up/saute version of its 36" range for $3999. I guess they haven't been too successful in marketing it yet. Does anyone here have the step up range or can anyone think of a reason they would choose this over the regular range?

The entire top of the Bluestar can be placed in the dishwasher.

I've never seen a Bluestar. Based on your statement, I assume its top is not in one piece. Either that or you have one honkin' big dishwasher.

The step-up American Range is one of those features that if you think about it, would only be workable for some people but not all.

If you have ever put a pot on the stove that is wider than the burner it's on, you couldn't do that easily on the step-up range. Also, using high flame with a piece of steel close behind it, is likely to produce wonderful unsightly scorch marks that will take considerable elbow grease to remove. IOW, with such a range it's critical you actually see it in person, and have your favorite pots/pans with you to be absolutely sure the setup will work for you.

I think guadalupe means the entire burner assembly can go into the DW, not the entire top, LOL.

No the entire top,not the burner. The grates and top plates are individual and remove and fit in my whirlpool dishwasher with no problem. Just do not use heated dry, let them air dry only.

Yzguy & Guadalupe,
Have you seen this video on how to clean the BS top?

I just finished watching it. Thought it might be helpful.

There's also one comparing the cleaning of sealed vs open burners.

Here is a link that might be useful: BlueStar Videos

WOW - shakeemom that link to Bluestar Videos is great, it just about explains everything about Bluestar. Leave it to Eurostoves to come up with a winner.

Agreed, I saw those videos a few days ago and thought they were very informative. I especially liked the comparison of the heat between sealed and unsealed burners. That should be enough on its own to convince anyone wondering about the burners capabilities and efficiencies. Loved the pan of simmering/boiling water experiment!

Grates I understand. Do "top plates" equate to "drip pans"?

top plates are what the grates sit in

Our Wolf's grates sit on its drip pans, so I guess the answer is "yes". I hadn't thought about putting the drip pans in the dishwasher. I see no reason why they wouldn't fit. How often do you run your top plates through your dishwasher?

I clicked on the link to the Bluestar video expecting to see a true comparison between open and closed burners in action. It's actually a comparison between two open burners of different types (Bluestar's star burner and another top with open concentric ring burners like the AG Wolf). The video compares boiling times but does not indicate if the btu's on both burners are equal (22K) and indicates the second burner is closed which is incorrect as far as I can tell. A true test would compare a truly closed burner such as that on DCS or Capital with equal btu's. Very nice idea but invalid comparison data or at least it seems that way.

The person speaking on the video absolutely identifies the Bluestar burner as a 22,000 btu and the absolutely sealed burner as a 16,000 btu, You may have watched but you didn't listen

Wow, shakleemom! Thanks a gazillion for that link to Eurostoves' BlueStar Videos!! I watched ALL of them including the air shutter adjustment and replacing igniter processes. They sure cover a lot of information and practical advice. I've had my BlueStar for 5 months now and used it to prepare some fantastic meals without any problems. But if any should ever come up, thanks to you I have seen how simple the fixes are. My hat's off to you! Also, just in case anyone has missed it, BlueStar's own site now has TWO collections of BlueStar Owners photos of how they've incorporated a BlueStar Range or Cooktop into their kitchens. I was leary of putting a professional looking range into my home kitchen, but one look at how nicely others had done so convinced me the BlueStar wouldn't look like a tank no matter how large or small the kitchen. Thanks again, shakleemom!

I've had a 4 burner/griddle 36" rangetop for a few years no. I replaced the 4" back with the island back and am much happier with it. Had to have a couple of the igniters replaces but I have PSEG inexpensive service contract so that was no big deal.

I LOVE it. We cook a lot and have learned to use woks. At this point I am meticulous in cleaning the stainless areas and I don't worry about the black iron part except when I am doing a deep cleaning. If you're the type who needs to clean up completely after every use it would be difficult.

I too am looking at the American 36" as well as the BlueStar
(and possibly the KitchenAid dual fuel). I only have a few more weeks to decide as the trim carpenders are in the house now. Has anyone seen or used the BlueStar with the new finish on the burners? Anyone know how much this costs? And where is the best place online to buy a BlueStar?

Zoenipp
The burner you refer to in the original video as an open burner is in fact a sealed burner.

BUT to show Eurostoves knows no bounds when it comes to customer service I have added into the video the capital 19k btu sealed burner (as you suggested) showing the same boiling results.

I am sure you will now agree "A Very nice idea and invalid comparison data"

my mistake

I am sure you will agree "A very nice idea and valid comparison data"

What island trim do you recommend? the 1" island guard or 6"?

Those video's on Eurostoves are a good view. They sort of put a bit of "science" behind what I have been preaching all along. Not only does the Bluestar have class leading BTU output, but it is also the efficiency. Some people on here like to give gas burners a "blanket" efficiency rating, which is total nonsense. There are at least three things that contribute to Blustars efficiency. 1) Open Burner 2) Star Design 3) Ported on top, not on the side of the burner. I always like to compare it to a home furnace. Very simple question, with a very simple answer; What would put more heat into your home? A 100,000 BTU furnace with an efficiency rating of 60? Or an 80,000 BTU furnace with an efficiency rating of 95? Same goes for burner design, except in this case your cooking vessel is your "home", and where you want to heat to be directed.

My only small gripe about the Eurostove video's is that they tend to drive home the fact that the reason the Bluestar burner is superior is that it is an open burner. But I think the star design and ported on top are equally or more important. I had an open burner Viking, and although the flame did not spread out to the outer edge of the vessel as much as it did on the sealed burner, it still spread out much much more than a Bluestar.

On the topic of Eurostoves, I'd really like to thank Trevor Lawson. I have never met you or even talked to you, but all of your free help to the people on this forum that did not even buy a stove from you shows your true colours!! I know you truly believe in the product, and if I lived near Eurostoves (or anywhere in the US for that matter :)) I would definitely buy from you.

Go with the BlueStar 36" six-burner!!! Than find a griddle (heavy-duty SS or Cold-Rolled Steel) that will sit on top of two burners. Is very easy to use and when you are done, you just take it to the sink to clean and store it. Griddles are ugly once they are used!!! Trust me!

guadalupe, the sealed burners on my AR have a black cap that comes off and you can pop it in the DW and wifey uses the zep s/s cleaner works like a charm.
john