Moraflauta: For the Broan MUA systems, have a look at these links: http://ths.gardenweb.com/forums/load/appl/msg010822599493.html?6 http://ths.gardenweb.com/forums/load/appl/msg0313214523464.html?40 The second link is titled "Braun" but they meant "Broan." For finding contractors, I'd start with my local government's building department/code enforcers and find out if they've ever inspected any kitchen hood MUA systems -- if so, ask who did the work. Also, I would try calling any local retailers who sell higher-capacity range hoods (if anybody local sells them). Also, there have been discussions here at GW where folks have owned-up to using exterior-venting 400 cfm OTRs with pro-style ranges. Heck, if your stove is against an exterior wall, you could even vent the existing OTR and work with that for a while. Almost any overhead vent-set-up will do a better job than the downdraft and recirculating vents you now have. A 400 CFM hood would be better, even if not as good as the venting could be. We have to work within our budgetary, spatial and architectural constraints, Wekick: Specifically I would love it to go low enough to -hold an 8 qt pot of mashed potatoes in enameled cast iron. Can you do that with your Wolf range? I've done that with induction but very low gas flames seem a little too concentrated to evenly heat the cast iron base on my LC enameled CI when I've got mashed potatoes in them. Of course, the burners will do the stupid melt-chocolate-on-a-paper-plate trick and I haven't needed a double boiler for years even with my previous GE DF range. Holding mashed potatoes on a gas stove-top is the one task for which I've needed a dispersion plate/disk/flame tamer. Todd or any of you folks with a BS or AR have any better luck with the star-shaped open burners on your ranges? Maybe I just don't put enough butter and cream in my mashed potatoes? ;>) This post was edited by JWVideo on Tue, Feb 4, 14 at 16:23

We had a service person out this morning to look at our Bluestar oven door. After a 15 second inspection (a.k.a. opening it once) he told us that it was supposed to work this way, and even called the flopping open a "feature." I have used another Bluestar and the door did not do this, nor did the door on this oven do this when first installed. So, apparently, it's a late-appearing "feature." My incredulity (and sarcasm) stems from several facts, not the least of which that this is the exact same service person who told me, 10 months ago now, that the Bluestar's simmer burner was "not designed for a low flame" and that the burners were "made by Wolf, only cheaper"--leaving my house after doing absolutely nothing about adjusting the burners. Eight months and much begging on our part later he returned, with a Bluestar manual this time, and adjusted the burners. But only after we'd proved to Bluestar, via a $40 service call from our gas company, that nothing was wrong with our gas pressure, and under pains that we'd be on the hook for a $250 service call if the service person found it was an "installation error." Also, I know for a fact that this man, the only service person Bluestar has ever sent out, has never seen a Bluestar other than mine. So, the problem--and this is what could pertain to other Bluestar owners, or potential owners--isn't that there aren't service people in our area (we haven't had problems finding multiple service people for other appliances) it's that 1) no one is familiar with this brand and 2) they won't work for what Bluestar pays them. I mention the latter because, when Mr. Bloodgood (former Bluestar service manager) couldn't find anyone other than the one-man company I described above to service my unit, I suggested the company that had fixed, promptly and efficiently, my Gaggeanu steam oven, also under warranty. After not hearing from Bluestar, I called the latter company myself and was told that Bluestar had contacted them but they wouldn't work for Bluestar's rates. I did not ask what they were, nor do I even know if they're unfair, but it does beg the question: How can I, or other potential customers, have any expectation of decent service if Bluestar insists on sending, again and again, people who have no idea what they're doing? It's not surprising, under those circumstances, that I've had dismal service and, therefore, a rather grim view of Bluestar in general. When you send out incompetent people, you really can't expect anything less. (The fact that anything at all was fixed, ever, is actually probably the surprising part.) Oh and, PS, my conversations with Mr. Bloodgood, which ended with the same service man returning last December, were that I had "maligned" this "very capable" service person and that I was "lucky" he was willing to return at all ... I apparently had "maligned" him by telling Mr. Bloodgood, exactly what he'd actually done/said. (The same service man wouldn't service my vent hood because it was on a dimmer, which he said voided the warranty ... Until I went online and pulled up the vent hood specs and photos, that showed the company itself, Prestige, SELLS dimmer switches to run the fan and has them installed that way in EVERY SINGLE advertising photo in their brochure.) Well, back to this morning ... The end result is that we had my one-year-old demonstrate pulling the oven door down on his head and the service person finally deigned to look at it. He tightened (or did something to) the hinges and it seems to be working again, though the service person (for what his opinion is worth) warned us it would probably come loose again with use. So, basically, as long as we don't open the oven door it works, I asked him. He shrugged and left. For us, unfortunately, that describes the Bluestar service experience to date in a nutshell. So, I gotta' agree with "mcmann," not that I have Bluestar's "white glove service," and it does seem like a step in the right direction, don't get me wrong, but it doesn't ensure that you will have actual COMPETENT service, or service at all even, in your area. -Susan W.

So, time to chime in here. I went with the Blue Star 36" induction cook top 2 years ago. Looks great, LOVED the knobs, worked fantastic... for about 18 months. I'll note that unlike their other products it only has a 1 year warranty. First, the two rightmost burners started indicating they were overheating when the central burner was in use (and the rightmost were not). I reset the system at the breaker per the manual and it rand great for three weeks with a hitch, then the central and right top burner cut out entirely. Three days later they came back, but wouldn't heat above level 7 (out of 10). I had (or so I thought) the good sense to get an extended warranty, but after getting a service guy out here the warranty company informs me it will cost more to fix than I paid in the first place, so they're going to cash me out. Blue Star may be good in other areas (no experience here), but based on my experience with this one, I don't think they have enough time making this product to reach their usual degree of reliability. Addendum: looks like Blue Star (when I bought it) had a narrower cut out (18") than anything currently on the market, including their own product. At least it looks like they're learning from past mistakes...

SteveP2005 Thanks for the pictures and additional info, I think I can handle any repairs if necessary. On Rust, Propane, winter and Salt air; here's my opinion for what it's worth. We lived in the Pacific NW for 25 yrs. Not a lot of humidity, some winter, no salt air. My Kiln sat outside under cover. The venturi air mixers and the burners never rusted. I had to periodically take them apart because spiders would weave in front of the nozzle which made it impossible to light the burner. You could smell the gas flow but werent able to light it. Fast forward to SW Florida, it's rarely cold, its hot, its humid and the salt air ruins everything. During a storm, the salt is visible on the glass doors. These same venturi mixers now require regular cleaning. I take them apart, use a long brush to loosen the rust in the interior mixer, ream the air holes (not a technical term) on the cast iron burner to make everything work before a firing. I used propane at both locations. My conclusion is; it's not the propane nor the heat or the cold, it's the salt air which is unbelievably corrosive. In your case I don't know about the additive and how that plays with all of the other factors. Inga