36" RNB BlueStar Installation Instructions
Kristen Hallock
11 years ago
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Kristen Hallock
11 years agoRelated Discussions
36" hood for a 36" Blue Star?
Comments (10)ames999 - you can go to the ajmadison website which has a great search function on it so that you can do a search for whatever size hood you want. The hood brands that Deeageaux mentioned above are really expensive. What is your budget? The least expensive one I saw on the ajmadison website in the 36" x 27" size is the Broan EPD61, for $1540. It requires a 10" diameter exhaust duct though - do you have that? I don't think you have to go 27" deep, though it's a way to guaranty effluent capture. I think 24" deep (but no less) would be fine. Beekeeperswife - I thought I read on this forum that when Independent Hoods went out of business (they made such great hoods), Prizer (Bluestar) bought them. So when you buy a Prizer hood, it's an Independent Hood. I am not sure if that is true or not. Perhaps someone can verify. Here is a link that might be useful: Broad EPD61 Hood at ajmadison...See MoreAm I Crazy?!? BlueStar RNB over Platinum?!?
Comments (18)Ktlri, Thanks for the follow-up as although the build is done, I haven't fully furnished the residence yet and had my professional shots done for our records and the community here. I'll admit - I had to go back over the thread and re-read to give the proper feedback but for the main range I ended up with a Zephyr 48" Monsoon II and a curvaball that I didn't even find out about until after this thread had already run it's course...I went with the Capital Connoisseurian 48" Dual-Fuel w/ 8 (Open) Burner configuration and I must say I absolutely LOVE IT. The fit and finish is as good as if not better than all of the BlueStars I saw in person (I visited about 6 different ones in 3 different stores during the process) and I've been estatic about the oven capacity and having an electric oven instead of gas for our baking purposes, etc. The electric rotisserie, electronic food probe and the kicker was the Wok insert (all of which I've used and very happy with the performance). It does take a while to get used to having this many powerful burners (all 25K minus the simmer burner) but it is a huge time saver for me as my wife and I both "prep" our food for the week on Sunday nights and with 2 cooks in the kitchen we can do multiple large quantities of food at once. Here's a couple cell phone pics and thanks for asking. One of these days once we finish with the interior designers and the furniture finally arrives (We're talking 12-16 week delivery times for most pieces - what the heck?!?) we'll get some legit shots done for everyone. Thanks! PS - Sorry for the dim light on the 2nd pic as the Monsoon II isn't installed/turned on - we're still waiting to pass the final building permit tomorrow before installing the Zephyr as we already have 2 makeup airs installed to run the furnaces and the code was going to require an addition 2 (4 total) so we are working our way around that idiotic code....See MoreNeed help choosing between BlueStar RNB or RCS series
Comments (8)I recently bought the 36" RCS. I really wanted the RNB, for the more powerful burners (mainly this honestly), the slightly nicer finish, and the fully extendable oven rack, but the price difference and the fact that we only sear fish on the stove (don't need as high a heat as you would for other meat) led us to go with the RCS. I've only been able to really use it for the last 10 days or so, as we waited for our hood to be installed to put it to the test. So far it's amazing. I've made a couple of stir fry recipes and I thought about turning the heat down a bit it was cooking the veggies so quickly :-) I didn't, but unlike with my old range, I had to actually pay attention the whole time or the food would've burned. Plenty of power! The stir frys turned out great! We've seared fish, both tuna and swordfish, and both were done perfectly and had a wonderful sear. Carmelizing onions is a dream also! Things cook faster and better. I'm very happy with the power the RCS has and believe me, I didn't think it would be this good. Our old range had 12K open burners and I didn't think the 15K would be that much of an upgrade. I was wrong! I was kind of disappointed we didn't go for the RNB, thinking it was a mistake not to get more power, and we were settling. I don't think that now at all. For our needs the RCS is fantastic! My old range didn't have a fully extendable oven rack so I don't miss that. The racks slide easily and the oven works perfectly. I've made lasagna, roasted veggies, cookies and bread, and all have turned out great. I think if you sear a lot of steaks or chicken (though I think chicken would be fine on the RCS) you may want the power of the RNB burners. I'll let others with the RNB or RCS who cook them chime in on that. Other than possibly needing the 22K burners for that, the 15K burners on the RCS have plenty of power imo. And definitely get a powerful hood to go over whichever range you decide to purchase. I ended up buying a 42" Prizer hood with a 1200cfm blower after much deliberation. Hardest appliance to decide on for me. My dh thought it was overkill but not after using it. It works really well. It's loud when it's on high but not ridiculously loud. And low and medium are actually low enough that you can converse in the kitchen and be heard....See MoreAR Performer, Capital Culinarian, BlueStar RNB
Comments (11)@wekick - thanks for the info. Commercial ranges - no thanks! They require a large gas line and more venting than I can have in my place, plus the always-on pilot. To say nothing of probably illegal. I like the way that unsealed burners work - I've been known to take the caps off of "regular" stoves in order to use my 33-year-old wok - and decided that since the pro-styles are available and hopefully refined by now, that's it time to spring for what I truly want. The first reviews I read about BlueStar were dated (I think) 2010 or so. Lots of complaints about the hot exteriors, uneven baking, etc. The most recent I've been able to find (2014-very early 2016) seem to show that improvements have been made and it's finally ready for prime time. I don't recall any complaints about the burners, though, except for an occasional rant about the igniters' fragility. The Culinarian reviews have been largely positive, and for some reason, I can't find much of anything about the Performer. As for my cookware, I have some tri-ply and have begun to pick up a piece of copper here and there. Because those are very dearly priced, I will be sticking mostly with the plied stuff. I have a few pieces of All-Clad that I've had for well over a decade and am very happy with. And thanks for the info about the star burner. This may sound a little odd, but the BS burner looks more "complete" than the CC. I must admit that while I'm leaning towards the BlueStar, my budget is much less enthusiastic about the idea. And that's why the Performer and Culinarian are on the list. And thanks for the info about the star burner. This may sound a little odd, but the BS burner looks more "complete" than the CC. I must admit that while I'm leaning towards the BlueStar, my budget is much less enthusiastic about the idea, which is why the Performer and Culinarian are on the list....See Moremata
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