Sorry, just took a look at this thread again and noticed your question...by the time I got to Miele, I had decided on induction, so I didn't give the Miele an actual test drive. I did give it a pretty thorough inspection at the Miele place, though, and thought it was a very sexy range -- and the performance seemed very similar to the Wolf dual fuel. I say that b/c the Miele also has the stacked burners, which I really liked, but the BTUs are higher than Wolf (which top out at around 16k, I believe -- Miele was closer to 20k or so -- I can't quite remember). The Miele ovens on the 48" range were very nice -- the smaller one is a speed oven, and the bigger one is a regular convection. The speed oven wasn't a big plus for me personally, since I really wanted a steam oven as a second oven, but there are people on this forum who love their speed ovens. One thing I really liked about the Miele oven, which Wolf doesn't have, is the burst of steam option, which is great for baking (you can program up to 3 bursts of steam for up to 6 min. each during cooking). I didn't care that much about the MasterChef options on Miele, but again, others love these. At any rate, the Miele seemed very similar to the Wolf, I liked the steam option on the oven better and liked the Miele burners better (also, if you're interested in a grill, theirs was excellent and seemed very similar to the Wolf, which I think is the best in the business). If I had stuck with a range, I would have been very tempted by the Miele.

In picking out your cooking appliances, there is no one appliance that is best at everything. Cooks are a diverse lot and a very individualized assessment should be made looking at how you cook and what other needs might be considered. There are many threads on this very subject Wolf vs BS if you search back on this forum. These ranges are on opposite ends of the range spectrum. These are some of the physical differences that do not require someone using the oven to know about. BlueStar burners BTUs are higher, but unable to compare simmers because BS rated theirs by temperature, which is meaningless uncapped burners- if you wok, this feature allows the flame to go straight up, more to the middle. This allows more heat to the middle of the wok. The cap on Wolf causes more flare on the highest heat. star shape burner- burner ports are dispersed over greater area open burner tray with pull out underneath -some people have strong opinions about which is easier to clean. BlueStar oven gas oven- although moisture is released as a product of combustion, the oven requires more ventilation so that moisture and moisture from what is cooking along with more heat go out of the oven into the kitchen. Because this removes more moisture superficially from whatever is cooking it promote the Maillard and other reactions that produce browning. convection is simple, on and off no other cooking modes much bigger oven, holds a full commercial baking sheet or 2 half sheets infrared broiler-hot but smaller Wolf Ring burners-dual stacked so it allows for a different range of heat on each burner. This keeps the spread of a sealed burner down. sealed burner tray-again strong opinions about which is easier to clean black enamel capped burner, more spread than BS but not as much as something like 5star The cap and sealed tray were developed to make burners easier to clean in the 1980s but not everyone thinks it easier to clean less BTUs on the top rating, but very low simmer If you are wanting a built in griddle Wolf's infrared heat source is superior because it provides even heat to the griddle which is rolled steel and will tend to hot spot. Wolf oven Electric oven-More of a closed system so holds onto the moisture from what you are baking. This can give a longer rise for what you are baking but if you have been using a gas oven, you might not notice this as much. Computer boards are necessary to control direction of heat from top, bottom or back(called true or Euro convection) elements. The oven cycles through all of them but more from the bottom from baking and more from the top for roasting . There are also two fan speeds. Not everyone likes having all of the electronics. The oven is much smaller. The broiler is much bigger. Sad to say this and any blue enamel lined Wolf product has the problem of chipping from to time. It has been going on for 10 years and there are a few class action lawsuits going on. That last one reported here was about a month ago on a range about a month old. I have the Wolf DF and I did like the oven until it chipped. The burners worked for me because the flare was just right for bigger pans and I have very heat conductive pans (aluminum and copper) so don't need the star burner. I would love to replace this but have not found any dual fuel ranges that I have confidence in. I have used real commercial ranges, one with star burners. It had no simmer and BS users report the simmer to be good. If I were buying now, I would buy a rangetop and separate wall ovens. You can pick what is best in each. I would pick electric because I do bake a lot. I can use the fan to have that evaporative loss you have in a gas oven. You would most likely be better served with BS burners and the gas oven would be good for what you bake and roast, except cakes so aside from ergonomic issues with a wall vs range oven, the range would work for you.

We have had the 36" Blue Star range (model RCS36SB) for about 5 years and would not recommend it. The knobs get very warm and we have had problems with the convection fan as well as ignition (gas would build up in the oven while it failed to ignite), both problems required multiple service visits The latest problem, the oven knob broke off and Bluestar said they no longer manufacture the part. Bluestar said they changed from a mechanical thermostat to an electronic thermostat and the ”upgrade” would cost $350 to purchase, not including installation (total cost estimated at least $500). I assume they redeigned the oven knob/thermostat because they had so many problems with the knob, convection and ignition. Even though it was under warranty and the knob broke due to faulty design, the service manager refused to provide a replacement part. I guess you can expect problems to occur with any appliance, but I do not expect them to provide such poor service, especially when they know it broke due to their own design flaw. It takes them days to follow up on service questions. Best to stay away from Blue Star.

I would choose RNB over Platinum. The griddle on the RNB is thermostatically controlled so that you can turn it on and get an easily reproducible temperature. There are some threads that are about how uneven the Platinum griddle is and there is a opening in the front that has a lot of heat coming out. The griddle is cast iron so will tend to hot spot. I don’t think there are a lot of fans of the grill either. Wolf as opaone talked about has a griddle with an infrared burner so the heat source is more even and it is twice as thick. Some people like to have zones of cooler and warmer heat though so they can cook and keep warm. You can search RNB griddle and most seem to like them. The BS and Wolf AG ovens are both like a standard oven. The BS is a little wider so that it holds a full commercial baking sheet, or two half sheets. The heat comes from the bottom. Many recipes in baking were developed with heat from the bottom. The Platinum has all of the heat coming from the back. Some people have had issues with that. You can turn the convection fan off but it still runs every time the pow’r burner comes on. There is a difference between the burners, Wolf being capped, so a wider flame on high heat. The BS does not have a burner cap so heat is straight up. If you plan on using the burner on highest heat for something like stir frying, this is important. The BS can have more BTUs because of this. Wolf does a much better job of keeping the flame from being too wide than some manufacturers do. I have Wolf and a little wider flame on high is good for me because I use 12-14” skillets. You might consider what is easier to clean, Wolf sealed burner tray vs the open BS tray. No right or wrong there. There are fans of each.