Whoever told you this must own a Viking. The burner configuration is very powerful, but flexible.
Did you know: You could always SPECIAL ORDER a range with only one 22k burner. You could also replace the simmer with another 15k burner. All of the burners need to be adjusted (Low only) to their utmost low. By doing so, the simmer will be EXACTLY what it is designed for. I feel the 15k burner (again when it is adjusted) is actually a better burner for simmering. This is due to the number of ports spreading around the heat versus the simmer burner which only has ports around the middle and top of burner.
The BlueStar 30" range gives you the most flexibility of any range on the market. The lowest of the lows and the highest of the highs with everything inbetween.

Good Luck!!!

I look at the "simmer" burner as a small pan/pot burner. Yes it will simmer large pans too, but it really is best used for 8" and smaller pots and pans. It can, or course, perform the full range of cooking needs on smaller pans, from simmer to saute. In power, it is similar or more powerful than most consumer burners.

The 15k & 22k burners have a larger flame pattern with holes all along the star 'spokes' so with a small pan, on higher heat, there can be too much flame around the sides for comfort.

To answer your original question, yes the 15k and 22k burners can simmer, if by simmer you mean keeping a pot/pan of liquid below the boiling point. Keeping it specifically at 120deg, 160deg or 200deg... well that depends on the pan size and what's in it. A large pot of chili will be easier to keep at lower temps on the 22k than a shallow braise in a smaller saute pan, so you do have to match pan size/volume to the burner when cooking at either end of the heat range. This is true of most any range though. There is always some level of compromise, even with burners that are all the same size.

That being said, the burners are adjustable down to whisper.

I would not be scared off by those who hold fanatically to views not borne out by those who actually own and use a particular tool.

I agree with both posts above. your salesman is wrong. I make oats every morning I boil the milk on the 22k then move it to the 15k to simmer works very well.

If we are making soup in one of our classes for 8 we simmer on the 22k

If we are making a small amount of sauce for a couple of steaks we use the simmer burner on its lowest setting.

I do agree with Dennis setting all the burners to their lowest point makes a huge difference.

in the end it depends on the size of the pan and whats in it as to whether its simmers.

Hello all you helpful BS posters, nice... trevor, dcbekham (hey, I can pretend) what!-no guadalupe?!
From the time I posted til now, I found another info site and it is just crAzEE over there regarding the BS and it's configuration on the 30"range. I'm glad you all are here for me (I feel safe now)- ya'll should straighted them out!

I do know about being able to change the burner configuration, but it probably costs extra, and I'm about tapped out. I do a lot of wokking, however, I also entertain a lot for brunches and such- how are those 22K front burners for omelets and crepes? Thank you all so much.

You shouldn't be using a 22K burner for omelets and crepes, unless you like them burnt. Medium-high on the 15K is more than sufficient. I don't even do mine on high on a Kenmore 14.5K gas range!

22K is only when that burner is on high. On low it can be fine for eggs. If it's just one single egg the 15K or simmer burner will go lower and probably is better for smaller portions. If you like,- Bluestar will put one of those 22K burners in the back so you can have a 15K burner in the front on the right.

They used to sell them that way, thinking that the big back burner on the right side would be used for large pot and boiling water and the other left front 22K for things that need attention.

Some folks wanted both large burners up front and thought the 22K burner in the back would scorch the stainless backsplash too easily, but really it's just personal preference. And you can change it around later if you like.

Thank you everyone for your input. I think the 22k burners are better in front since I wok quite often and would like to put equal mileage on each side. However, I'm just as concerned about the more fragile brunch type foods I frequently serve for large parties (omelets, crepes, pancakes, etc.) I prefer using the front burners for those types of foods also. How does the burner configuration work out if you put a griddle across the two right burners for say pancakes, being that they are different btu's. Unfortunately I must rely on these and other websites for BS information and there is a lot of negative, perhaps even false info on the threads- so please bare with me. Thanks again for everyone's help.

Trevor should measure the temps, 10,000 simmer 130 degrees, 15,000 on low 142 degrees, 18,000 and 22,000 on low 158 degrees burner on for 15 minutes.

You don't ever need to turn the 22k burners up all the way except for boiling and stir frying (the other exception my be something like pan searing a steak in a good cast iron pan or griddle, but I don't do that.) That's fine with me. And yes, just adjust your low limits on your burners, and they'll all go very very low.

I have to get some wider-bottomed pans--my old RevereWare doesn't take full advantage of the flame on the 22k, and some comes up the sides. I sometimes have to turn it down just a bit. I've been told Christmas is coming ;-).

calling trevor, calling trevor

can you verify the temps also my question re a griddle.

TIA

"dedicated simmer burner" is a bit misleading. It does indeed sound like that phrase came from a sales person pushing another brand. There is absolutely nothing dedicated about the simmer burner. My wife and I use it all the time to boil water or prepare sauce. Frankly, I think the configuration is perfect. If you make a whole meal, I'll bet at least 25% of what you do will involve simmering or a smaller burner. If you make rice or even pasta, you'll use the small or mid sized burner. Simmering some sauce or gravy perhaps. Heating some soup (without the risk of boiling over) while you give the kids a bath. These are all things that the simmer burner excels at.

That said, I *love* the big burners. We use to have a Viking sealed burner cooktop. The biggest burner was rated 16k btu but I swear 90% of that went around the edge of the pan given the extremely wide flare of the flame. So what we ended up with, was a 6 burner cooktop where we used only 2-3 of the burners. The large burner was completely unusable with any pan less than 12-14" and even then lots of heat was lost around the sides. With the Bluestar, we regularly use all of the 5 burners. In fact I now cook (especially saute) in pans/pots of just 8" on the 22k burners. I've never gotten the lick of flame over the front edge of the pan as I flip the contents in a home range or cooktop. Even my friend's open burner Wolf didn't produce the same type (both intensity and focus) as the Bluestar.

Even though we went from 6 burners to 5, when we bought the Bluestar but we doubled our usable burners.

Oh, forgot to mention that although the 22k burners don't got down to a truly low simmer like the simmer burner, it does go quite low. For low temp cooking in a wide pan like crepes, omelets, or poaching, the 22k burners are perfect. I think what you need to look at more than the power is the heat distribution. The low setting on a stock 22k Bluestar burner produces low even heat on larger (12" or larger) pans.

If you do a lot of wok cooking, you will love bluestar. One of the main reasons I wanted to junk our old viking was because it sucked at wok stir frying. All of the heat was distributed in a ring around the edge of the wok. To the point where after 5 years of use, my wok actually developed a ring around the edge where the uneven heat discolored the iron. I found myself constantly pushing food up to the edges to cook them. With the Bluestar working the wok is a dream. It's about as close as you can get to one of those 60k btu jet burners in restaurant kitchens and not burn down your house. I have the drop-in cooktop so I can't simply remove the grate ring like with the range but even with the included wok ring (I know.. I swore I'd never use a wok ring again but..) the heat concentration in the center of the wok is intense. I'm considering modifying one of the grates to lower and support the wok into the burner bowl and still provide some gap around the edge for air to flow.

Rest assured the burners have the greatest overlap of functionality I've ever seen. All of the burners can provide even heat any of the pots and pans (except for a few of the smallest 6" or less) and they all cover the mid to low range quite well. To be honest, I think the lowest setting on the Bluestar 22k provides evenly distributed heat that is lower than even the smallest burner on the old viking.

Built in griddles are hotter in the front than the rear so that you can move food from front to back and hold for serving
you could do the same with a portable griddle.

lamermaid

I made a video today for you showing myself cooking

crepes on the 22k burner
oats on the 22k burner
pancakes on a griddle over the 15k and 22k burners.

I have to point out i am not a chef or even a homecook (I only cook when I am really hungry or all the chefs have gone home) , I am sure that someone with minimal cooking skills could do a lot better, but I think the video may answer some of your questions

Hit the green video button once the video screen comes up its the last video.

Here is a link that might be useful: Crepes & Pancakes

Hi there,
Trevor, Thank You!

Somehow I feel responsible for the pancake 'yeouch'!

You are quite the pro when it comes to porridge- I could tell you've done that before.

I was at the edge of my seat waiting for you to flip that crepe- what happened?- I must admit that even the most seasoned chef has problems with the first couple.

All kidding aside, that was very nice of you to add that video, I was watching with the biggest smile on my face that my cheeks actually hurt. It helped me and I'm sure will help others.

i have just edited the video so the next time you see it you well not one but TWO flips :)

Hope it helped you answer your question.

VERRRRY NICE!

AND YOU'RE NOT A CHEF?!!

Thanks Again- And Yes, it did help very much.

Trevor, re another question I posted several days ago, I don't remember which thread it's on. I'm having a custom wood 30" hood made- do you think a 22 1/2" deep liner would be fine- being the (2) 22K burners are in front and I do wok a lot? I think you will probably recommend a 28" deep pro hood, however... I'm really in love with my custom wood and think it will come out too far w/ a deeper custom liner. Thanks and greatly appreciate the advice.

If you use a 22 1/2" insert you would do well to recces it into your cabinet by 4"- 6"then bring the lower edge of the wood cabinetry out past 24" if possible

Please give me a call if you need a better explanation.