Bluestar owner please post photo of color choice for RNB
D F
10 years ago
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cookncarpenter
10 years agoWith over 900 colors to choose from, that's a tough choice. I'm sure a splash of color in your white kitchen would look really good, but you know what colors would accent the rest of your house and furnishings. I considered a dark red, (RAL3011) but worried I might tire of it after while so I played it safe with black, and I'm very happy with that decision. BTW, Welcome to the Bluestar family! I am absolutely loving the range after four months of good hard use...
D F
10 years agoRelated Discussions
My new Bluestar RNB V1 30' range
Comments (17)answers: kobe hood: http://www.ventingdirect.com/kobe-ch9130sqb-30-wall-mounted-under-cabinet-range-hood-from-the-ch-191-series-with-up-to-720-cfm-and-recirculating-option/p416971 @bickybee: i bought from plessers on long island - but paid them in full about 4 weeks ago so that they would hold the stove in their warehouse so that there wouldn't be a delay. we considered a color but went with stainless because of the wait times. now i'm glad we did. very classic. @mojavean: omg. and i'm about 2/3 through the burnoff right now. it's stinks stinks stinks. and why am i doing this on an 85 degree nyc day??? but husband and daughter are out of the house so it seemed a good time....See MoreBluestar questions for Bluestar owners
Comments (58)Yep, have to take into consideration the size of the pans, 2 large (12"+) pans and they'll need to be offset, can't be side to side or front to back inline. One of the reasons I like the 22k's so much are that the flame pattern is larger in diameter and covers the bottom of a pan better, any pan. I have them adjusted so that they'll all simmer quite well, the reason the 8k gets used so little is that it's pattern is quite small and I don't use REALLY small pans that often. My DW likes it better as she has her 'egg' pan which is about 6" across and she tends to get things a bit hot on the other burners. She too actually reads directions and figures the dials are accurate, so has some issue w/the big burners unless she really intends to burn something (hard sear). I tend to look at the dials as a guide and 'read' the flame, I know how hot I want something so make the flame wherever I need it regardless of what the dial says. After a while you should know how far to turn the dial to get what you need without looking. I did have a learning curve, I've been using mine about 18 months (36" RNB) and have a better handle on it now. As far as the dials getting warm, I've never had that issue. Now the space in front of the griddle when it's on a higher setting gets freakin' hot! I'm surprised no one has ever mentioned that, you only need to put your hand there once and you'll remember not to do it again :)...See MoreNew Bluestar RNB48 V1 owner
Comments (35)Hi Sitelifer, There are a lot of differences between these two units that cater to different styles and requirements. The best place to start is to ask yourself what you want from a range. I honestly don't believe there is a clear winner 100% of the time. If you want an internal rotisserie, your choice is obvious. If you want a french cook top, again, only one choice. Neither of these ranges covers the same set of requirements so see if you can weed it down by that. To answer your question, my understanding is that the broilers are different. The CC has better coverage while (I think) the BS broiler gets hotter. The BS broiler is hotter than Hades at high noon in August. They claim 1800 degrees and my infrared thermometer tops out at 1000 degrees which it hits instantly when pointed it at the broiler. I browned a 12" fritatta a few weeks ago. Had the pan about 10 inches from the broiler and the coverage was great. I wanted to roast the tomatoes that I had resting on top and that happened very nicely. If you are toasting a baking pan full of croutons expect to have to rotate the pan. I wanted high heat as opposed to maximum coverage. Coverage is something I can affect, the max temp is not. That's my personal preference. -Stooxie...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 Morewilltv
10 years agoOur kitchen is black & white.
So for us black was a natural.
You will love your Bluestar.justmakeit
10 years agoI didn't have the courage to go with a full color, so I ordered a set of colored knobs. I, too, am a happy happy Bluestar owner. I love cooking on this beast :-)
D F
10 years ago
FarmerMcLarry
10 years agootterkill
10 years agoD F
10 years agoThank you all - we went for the Vermillion and couldn't be happier ...and quite honestly I haven't seen a bluestar color I didn't like :)
kitchendetective
10 years agocookncarpenter
10 years agojustmakeit
10 years agoFarmerMcLarry
10 years agocookncarpenter
10 years ago@Farmer, the feet on mine are just the ones that came on the range, they screw up and down to level. Are yours not the same?
FarmerMcLarry
10 years agocookncarpenter
10 years agoFarmerMcLarry
10 years agoI'm definitely going to check with them. Were they attached to the legs out of the box, or were they packed separately? I'm wondering if mine had them and were possibly overlooked. Here's a shot of mine.
carree
10 years agoHere is photo of my translucent mahagoney that I continue to admire. I don't think my stove legs have all black rubber feet. Will have to go back to check.
carree
10 years agoFarmerMcLarry
10 years agoMy kitchen isn't done yet, but here is a sneak peek at my 36" RAL4004 Bordeauxviolett...
And from a lower perspective...
This post was edited by FarmerMcLarry on Wed, Dec 18, 13 at 23:54
otterkill
10 years ago
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