skip to main content

Bluestar Oven Quality?

10 years ago

I bought a 36" RNB 3+ yrs. ago. From Day 1, I had problems with the oven baking evenly. Numerous phone calls with service & BS. Never resolved.

Moved out of state. Left BS behind. New kitchen remodel; and of course new range. Was pretty set on a Viking. But now thinking of going back to the BS. I already have a Viking electric oven, (LOVE IT!!!). But I love the BS top, just hated the oven. So, I'm hoping my experience was an anomaly. The Viking (new series 7), MSRP $11,990). BS, $6,300 w/D&I.

Anyone have any feedback on their own experience with the 36" oven? The picture is a pan of biscuits at 450 for 5 minutes.

Thx!

Sort by:Oldest

Comments (8)

deeageaux
10 years ago
I would go with Capital Culinarian or American Range Performer Series before Viking 7 Series.

Or even DF Capital Connoisseurian

25k btu power burners and small pot burner that can go down to 500 btu.

Moist assist that can be turned on to simulate gas oven and motorized rotisserie that can handle upto 40 lbs.

Here is a link that might be useful: Connoisseurian
nycbluedevil
10 years ago
I have the 36" RNB. I really like the oven when I use it (because it is so big I use my smaller speed oven a lot of the time). The fan is a bit loud. No problem with evenness.
Related Discussions
convection wall oven undercounter? bluestar? steam oven?
Q
Comments (1)
The one combi-steam oven that has height restrictions is the plumbed Gaggenau version: it needs to be at countertop height for its gravity drain to work if connected to conventional sink plumbing. The restriction does not apply if you can run the drain hose down through the floor to plumbing underneath. Gaggenau has announced a non-plumbed version but I don't know its ship status. Miele currently makes steam only, no convection, no plumbing.
...See More
Any experience with Bluestar 30' wall oven (s)?
Q
Comments (4)
So is anyone here using a Bluestar wall oven? I'm now thinking seriously of it as an alternative, with either a bluestar or cc rangetop. Would love to hear feedback on the questions posed by the OP. How is it recommended that you vent such a wall oven? (For better or worse, I produce big clouds of smoke from the oven as often as from the top burners). I don't think I want or can afford the space for a second big hood.
...See More
Need advice from Bluestar bakers regarding oven baking capabilities
Q
Comments (4)
You can bake with both but there are some differences between gas and electric. The differences might be more or less depending on your recipes and what you are baking. Gas ovens need more ventilation due to combustion. The combustion does put out moisture but this is vented out quickly along with more heat into your kitchen. This is more of a drying environment to what you are baking. Electric ovens hold onto more of the moisture from what you are cooking so are more moist. The moisture is beneficial when you want to promote starch gelatinization, at the beginning of the bake cycle and gives a little longer rise and a different texture to the crust especially for bread. This is why you spray water into the oven during the first part of baking some breads. The moistness can also benefit cakes or anything that needs to rise by giving that little extra time. If you read the bread baking forums there are all kinds of work around for this in a gas oven one of which is using a cloche when baking bread to hold onto the moisture. The dryness of a gas oven is good for the second half of baking to encourage browning. This is also why gas ovens are great for roasting. I have baked in both off and on for years. This difference in cakes may be much less for something like a cake mix but more for something with a lot of sugar in it. Some people turn on the convection fan after the cake has risen to encourage browning. If you have an electric oven now with convection and use it to bake cakes, you might not notice any difference from gas. One very nice thing about the BS is that you can use a full sized commercial tray. Some of the other differences in BS and your oven you have now, might depend on the features you have in that oven.
...See More
Bluestar RNB Gas Oven vs Wolf Gas Oven ?
Q
Comments (3)
Don't know how well it applies to the Bluestar model that you are interested in, but I did a time vs. temperature plot on my Bluestar 30" RCS range right after it was installed (convection fan off): Not sure how representative this is for other models or how much oven burner adjustments at installation would affect the results (The air/gas ratio and thermostat set temperature are adjustable). It is just a single test on a single model sample. BTW, Bluestar RCS and RNB models have a single bottom burner. It is the Platinum model that has the rear wall burner without a bottom burner.
...See More
ChristyMcK
10 years ago
Any chance you could do a cooktop / rangetop and separate oven(s)? That'd give you flexibility in choosing your oven. If I had that kind of trouble I'd be hard pressed to buy another BS. I heard somewhere Wolf is coming out with new models starting in April - I have no idea if they'll put out open burners. Capital might be another option if you want open burners. Good luck.
cookncarpenter
10 years ago
I've had my 36" RNB a little over a year, and have had no problems with the oven. I love it, it does take a while to pre heat, but I'm used to it now and just turn it on while prepping.
Here's last night's quiche after 35 min. @ 425* ...nice and even
cookncarpenter
10 years ago
....and here's a pizza cooked at 500* for about five or six minutes :)
thull
10 years ago
We haven't had any issues with our 36" RNB (installed ~8 years ago). Ours has a square pizza stone permanently sitting on the oven floor.

It's a really simple oven, right? Burner, vents/gaps in oven floor to let in heat, and a vent out the top rear corner to let exhaust out. Temperature sensor for the thermostat mounted up high in the back.

I only can think of two things that might make it do that. First, the burner either was off-center or had a flaw where the output was more on one side than the other. Second, that the airflow was different on one side than the other due to how/where it was installed. More air to the left side might cool that side of the oven faster than the right side. Our range has cabinets on both sides, so I don't think that could happen, for example.

I'm open to other theories.
cooknkpl
Original Author
10 years ago
Thx for the info peeps. Basically, I'm trying to decide Viking Dual Fuel, (I already have the electric wall oven and it bakes PERFECTLY!), or Bluestar. I had the 36" RNB for 3yrs, and LOVED the range; but frustrated with oven as previously stated. I bought a new house, re-did the kitchen, and the space is ready already for a 36" range. I'm trying to convince myself that my prior issue was an anomaly. Especially since the new (not even released yet), Viking Series 7 is TWICE the price of the BS!

Here is a picture of my newly done kitchen. You'll see the "temp range" sitting there.
wekick
10 years ago
"Moist assist that can be turned on to simulate gas oven"

It did used to be thought that a gas oven was a moist heat because water is released as a product of combustion. It turns out that there is more ventilation in a gas oven so that moisture is ventilated out. This dry heat produces increased browning and crispiness. Check out some of the baking forums. I can't really see a use for adding a little moisture (not steam as stated on the website) to an electric oven that already holds moisture. It won't keep food from drying out except very superficially. Keeping something moist on the outside would inhibit browning.

Related Stories

HOUZZ TOURS My Houzz: Quality Shows in a Contemporary Dutch Home

By Holly Marder

Materials as hard wearing as they are lovely now fill this once-commercial space in the Netherlands

KITCHEN APPLIANCES Find the Right Oven Arrangement for Your Kitchen

By KitchenLab Interiors

Have all the options for ovens, with or without cooktops and drawers, left you steamed? This guide will help you simmer down

GREAT HOME PROJECTS How to Get a Pizza Oven for the Patio

By Steven Corley Randel, Architect

New project for a new year: Light a fire under plans for an outdoor oven and claim the best pizza in town

KITCHEN DESIGN Kitchen Luxuries: The Wood-Fired Pizza Oven

By Sheridan Interiors, Kitchens and Baths

If you love homemade pizza and are (ahem) rolling in dough, a wood-burning oven may be just the right kitchen investment

KITCHEN DESIGN Standouts From the 2014 Kitchen & Bath Industry Show

By Ventana Construction LLC

Check out the latest and greatest in sinks, ovens, countertop materials and more

KIDS’ SPACES How to Make an Enchanting Kids' Play Kitchen

By Becky Harris

To delight your little one this holiday season, give an adorable wood oven and sink you build with love

KITCHEN DESIGN A Cook’s 6 Tips for Buying Kitchen Appliances

By Christine Tusher

An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more

HOUZZ TOURS My Houzz: Easygoing Elegance for a Massachusetts Saltbox

By Mary Prince Photography

With beers on tap, a pizza oven and a guitar collection, this home mixes classic with generous doses of fun

OUTDOOR KITCHENS Outdoor Room of the Day: This Patio Cooks, Even in the Rain

By Bryan Anthony

Washington homeowners create their dream outdoor kitchen with a pizza oven, gas grill, fireplace and more

KITCHEN DESIGN Kitchen of the Week: Chestnut and an Open Fire in Connecticut

By Becky Harris

Antique chestnut boards give a kitchen with a wood-burning oven vintage flair, balancing its modern amenities

Sponsored

More Discussions

Gaggenau Essential vs Invisacook vs TBP tech???

3

Replace faulty new bluestar or get a different brand?

8

Appliance Recommendations

10

Shorter silencer for kitchen hood or alternatives

4

freestanding wine fridge or built in?

6