Blue Star 48" - 6 + griddle, 8 , or 4 + French top?
fmyr6
10 years ago
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philwojo99
10 years agoRelated Discussions
Questions about Blue Star griddle and charbroiler
Comments (9)Andrew: I have a 48" with a grill and griddle for about 4 yrs now. In my opinion the trusty cast over a high power 22k burner will give you better results than the griddle for the reasons you already suspect. The only advantage I see to the griddle is it is very thick so it retains heat well. I find the griddle is great for things like pancakes and bacon etc but not as good as a cast iron pan on high heat for searing etc. I most likely would not order the griddle if doing it over. The grill is another story. I love my grill! I use it all the time, even in summer. I love in the middle of a cold canadian winter I can have a delicious bbq steak without any concern at all. Sure you could use the broiler or a cast iron "grill" but nothing will give the same flavour as those juices hitting the hot flavor bars and infusing your food with all of those carcinogens. ;) Although I havnt tried, I don't think what you are inquiring about would work as well either. As you mention, 15k spread over a relatively large area. If I was to do this I would probably take the flavor bars (heat diffusers) off so that the flames will come into contact with the bottom of your portable griddle. If I was doing it over I would get a 24 grill and a portable griddle that will span two burners....See MoreWolf 48" DF Range--8 burners or griddle?
Comments (15)A few thoughts: - In addition to pancakes, steaks, and other griddle things we use ours as a warming plate and pseudo french top. This works great for both cooking and keeping things like sauces warm. We've currently a Wolf 36" AG w/ 12" griddle + 4 burners that we've been very happy with. Will likely do a 48" AG BS w/ 24" griddle + 4 burners in new house. - A built-in thermostatically controlled griddle is massively easier to use than a plate on top of burners. - We've not found cleaning a problem. After use we scrape it with a spatula and then wipe some peanut oil on after it cools but is still warm. This has worked well for 15 or so years. It's a bit of a splotchy bronze patina but works great. My wife will sometimes put the SS cover on it. - If a second oven is the key driver then think about an AG range + separate electric oven. Gas and electric cook different and we're glad we have both. The wall mount oven is also at a more convenient height that lessens stooping. - I am very much function over form. Our kitchen is primarily a workshop. Bad functionality will frustrate us far more than bad aesthetics. OTOH, a kitchen that looks like it functions good and is well used has it's own aesthetic appeal....See MoreBlueStar or Capital - Flexible griddle or rotisserie?
Comments (9)Photoclick I have never had double ovens. At times it was limiting but I managed. When we live in France, the women were amazing. They turned out fantastic dinners with very little in their kitchen. Clearly they didn't have double ovens or much else for that matter. I always wondered where the endless bottles of champagne came from since their refrigaration was pitiful (undercounter size ) When we did a major remodel in Fl I could have had a double oven but decided against it. I had a rangetop, a wall oven and a GE Advantium, first generation which I thought was the cats meou. The advantium picked up that void when you are trying to juggle the turkey the dressing etc etc. and also came in very handy on a daily basis. The reason for a wall oven was back surgery , inability to lift things from an oven nearly close to the foor If you have a lot of space and a lot of money, go for what you want. Honestly though I would ask people who have a double oven how often do you really use both. We rarely go out to eat; I cook at least 2 meals per day and we entertain. I've managed just fine. I will have the opportunity to have whatever I want on this next remodel, it will be my sort of last hurrah. I will go with a single wall oven, an advantium and a top of the line rangetop. (the kitchen foot print can handle way more) I can have a dinner party, a large gathering or anything else I want with that equipment. If I start to think I need more, I think of my French friends and how they managed with very little and turned out fantastic dinner parties. Equipment helps, but the cook is the most important ingrediant. Happy Cooking as Jacque Peppin would say Inga...See MoreBlueStar Platinum 48 or RNB 48 range?
Comments (11)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....See MoreMarc Miller
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