skip to main content

bluestar rnb vs. rcs

14 years ago

Is the difference worth the difference in cost? We're going to get a 36" Bluestar (we've decided) and now this is the last part of the decision process.

I realize that the RNB has the 22K burners and the RCS doesn't, but is the difference between 18K and 22K significant? Also, with the price difference, are you mostly paying for the "white glove" service? The RCS does not qualify for such service.

Thanks!!

Sort by:Oldest

Comments (4)

applianceobserver
14 years ago
ajlaine,
I have the BlueStar drop-in cooktop and the 22K burners are awesome. You will appreciate the extra heat whenever you do a stir fry or anthing else that requires sustained high heat. I checked the range specs and found one major difference between the RCS and RNB ranges: the RCS doesn't have a convection oven. If you use your oven a lot, it may be important to have the convection feature.
PRO
Trevor Lawson (Eurostoves Inc)
14 years ago
The differences are as follows

RCS
1)No fully extending rack in the oven
2)No Free Color
3)No White glove install
4)No 22k btu burners, (1 x 18k, 1 x simmer, 4 x 15k)
5)Only 12 months warrtany as opposed the the RNB which has 24 months

The RCS ranges we sell have convection.
Related Discussions
bluestar rcs366bcn vs rcs366v1
Q
Comments (6)
They are the same exact thing. It used to be the Costco version had convection while the standard RCS did not but now they both do. All the models ending in VI have the new hinges. I think Bluestar gives the Costco version its own model number so they don't end up at retail stores where they are not supposed to and retail stores can give a price guarantee on the exact model. Costco cheaper than local independent? Not exact same model. It seems Costco Ca sells out rather quickly whenever they get restocked with Bluestars so I doubt they have ranges from 2.5 years ago with the old hinges.
...See More
BlueStar BTUs for wok cooking, RCS 15K vs RNB 22K
Q
Comments (12)
A traditional wok burner is a jet aimed dead center in the bottom of the wok that created levels or heat with the most intense being in the center. Since the burner on the Bluestar is round, it creates a ring which you can clearly see in the photo as I was seasoning that wok. This ring which may not seem like a big deal is about the exact size of the amount of oil, ginger and garlic that most recipes start with. It is not a huge issue and it still works great once you get more food in the wok. The griddle is built in, it is one lone burner underneath and is temperature controlled. All the Bluestars can take the Interchangeable Griddle Charbroiler accessory There is some movement when I cook in the wok but not a ton. You can really move the food around easy since it is so large. I have the 36" so that picture is it in the front right, the center is the griddle and 2 more burners on the left. I do not think I use anywhere close to the 22k when I use the wok. Anything past medium and the flames are wrapping up the sides.
...See More
BlueStar RCS or RNB
Q
Comments (4)
We have a 30" RNB. The burners, if properly adjusted during install, regulate down really well. In fact, they do that so well, I eliminated our simmer burner and replaced it with another 15k burner. Also, when I had a chance, I replaced one of the 22kBTU burners with a 25kBTU burner. Sometimes, high BTU is really useful when I want to make sure I am not accidentally sauteeing things that should be fried instead. If you want a really great sear, you can always use the awesome infrared broiler. I think (but haven't checked) both the RCS and the RNB have the same broiler element. Personally, I find the RNB is the sweet spot. I'd absolutely buy it again. The RCS is just a little to underpowered for what I'd like, and the Platinum isn't a clear improvement. But your mileage might vary.
...See More
Bluestar RCS or RNB
Q
Comments (1)
The difference is noticeable. That's about 50% more. It's the difference between sauteing and frying food. It's a particularly big deal when using a round-bottom wok, as it is so close to the flame and the difference in power output is very immediately reflected in your food. Is it worth $2000? Hmm, that's a different question. People have managed to cook great food on campfires. So, you don't absolutely must have a great range to cook good food. If you wanted to save money, I'd recommend going with a 30" range and then spending the money that you saved on getting the RNB. I believe, the 30" RNB costs about the same as the 36" RCS. That would also save you money on a less expensive vent hood and a smaller make-up-air system. Also, the oven in the 30" range is already slow to preheat (at least 20min). I would expect the 36" oven to be even slower. That's not to say that these ranges don't have great ovens. But they simply are so big, they do take time. And I have a really hard time ever seeing a need for anything bigger than the huge 30" oven. Alternatively, you could buy aftermarket parts to upgrade the burner heads on the RCS. A replacement burner head (a little difficult to find, but it is out there if you keep looking) and a generic Garland-style jet should cost about $200. Of course, you take your own chances with modifying your new range and this might affect your ability to get warranty coverage.
...See More
ajlaine
Original Author
14 years ago
Trevorlawson: According to Bluestar's website and PDF spec sheets, the RCS does not have convection. Are you sure your have it?

Applianceobserver: I do plan on using the oven quite a bit, but I've never used a convection oven before... I understand it's faster (which will alter all my recipes) and it's good point to consider. Also, if the difference between 18K and 22K is very significant, I can see the RNB option certainly. (Also, there are 2 high power burners instead of 1).
handel27
14 years ago
if you are going to own a BS, buy the RNB. the power is all the difference, and the performance of the oven is vital. if you want a range that "looks" professional, get some sort of GE or something. if you want a range that *is* professional and will improve your ability to cook delicious food, get a BS RNB.

Related Stories

KITCHEN DESIGN So Over Stainless in the Kitchen? 14 Reasons to Give In to Color

By Becky Harris

Colorful kitchen appliances are popular again, and now you've got more choices than ever. Which would you choose?

KITCHEN DESIGN 12 Rustic Touches That Add Warmth to a Kitchen

By Becky Harris

Exposed beams, chandeliers, farm tables or just a key accessory or two can bring some coziness to the heart of your home

COLOR Cobalt Gets the Red Carpet Treatment

By Becky Harris

It dazzled at the Emmys, but this bold blue is earning rave reviews around the home too

FARMHOUSES An Iron Chef’s Farm Kitchen Gets Some Kick

By Becky Harris

Pro appliances and improved accessibility prove the right recipe for a kitchen that now multitasks with ease

HOUZZ TOURS Houzz Tour: Seaside Shingle Style Gets Modern Edge

By Becky Harris

Scandinavian design gives a traditional home in Massachusetts fresh energy and flexible space for visiting family

Sponsored

More Discussions

Mix and Match Vent Hood and inline blowers?

5

Fisher Paykel electric wall oven feedback

0

Refrigerator Ice Maker Inlet?

1

Kucht gas range

1

Please Help Me Identify Model of this GE 36” Induction Cooktop

1