The Blue Star is the one with the hot door "problem", not the Capital. That said, I have a Blue Star 36" range. It is the best range I have ever cooked on. Yes the door bottom gets a bit hot. I don't see the big deal. It's not like the kids will have their bodies plastered to the range. They touch it, realize it's hot and they learn to stay away.

Nycbluedevil...So it's not hot enough to actually cause a burn then...correct? Also, what are some o your favorite pros and some of your worst con for the blue star?

I've had my Bluestar about 20 months now, mine's the 36" with griddle, but the burners are the same as the 30". I'll echo nycbluedevil, and agree it's the best stove I've ever cooked on!
I would suggest narrowing your search by first deciding if you are an open or sealed burner person, otherwise you are comparing apples and oranges.
I went to a demo at a dealer, and when I saw those big, open, black cast iron grates, bowls, and burners, I knew it was love at first sight! Then when the rep removed a grate, dropped a wok down into the 22,000K burner, fired it up and proceeded to stir fry a quick sample for us, I was sold!
This range is a true workhorse, made to do one thing, cook, and it does it very well. Could not be happier with my choice!
edit to add: Also some on your list are dual fuel, which means electronics, which you said you did not care for. Again apples and oranges, and another way to narrow your search.

This post was edited by ctycdm on Tue, Oct 14, 14 at 13:04

Waldo

If you put your hand on the bottom of the door (the part near the floor) and slowly count to three, then yes, maybe you will burn yourself. But that isn't what happens in the real world. No one plasters himself against the oven. When you touch something hot, you move away. It's not like an iron--it's not that hot. And it is not the same as getting burned by steam which I think is much worse. I have touched the door down there on occasion and pull my hand away quickly. Never a problem. But the door is definitely hotter than the one onmy old Bosch range. I guess there is less insulation--that's probably what allows the oven to be as big as it is. Seriously, don't worry about this. Kids figure out pretty quickly what they shouldn't go near. Not that I want to give parenting advice, and I don't want to appear cavalier, but concern about your kid burning himself/herself should not drive your decision. I did manage to raise three rambunctious kids to adulthood with no visible scars, so I do speak from experience.

What do I love about this range? I could have written ctycdm's post, word for word (except that I have the grill, not the griddle). I agree--figure out whether you want open or sealed burners. It is open burners for me, all the way.

The burners are awesome. I use the 22Ks most of the time. They are very powerful but I can turn them down enough to make rice if I need to. But when I need a simmer burner, like cooking a sauce for hours, it is fabulous. Cooking has become so much darn fun!

The thing is just so easy to clean. I let the crumbs drop into the drip pans and clean them on the weekends. The cast iron grates are great. No enamel to keep shiny and no stainless to worry about. My housekeeper washes the grates and bowls with hot soap and water every week, even though I tell her she doesn't have to do it. She's funny that way.

There are no control boards. I HATE CONTROL BOARDS! This mechanical beast is basic and easy to fix.

The oven is huge. In truth, I use my Miele speed oven (with a control board-GRRRR) more often because it heats in a jiffy. But the other day, I made a layer cake and put two half sheet pans in the oven the long way. Awesome.

The grill is good. Not as good as outdoor, but it gets the job done. I live in an apartment so indoor griling is my only option.

Thanks...I'm leaning toward blue star. My closet dealer offered a price that may be too good to pass up.

You got a great price on a BlueStar? I thought the price was the same everywhere (unless it's a floor model). Will you share the details?

Just to be clear and fair, the capital does not have a outside temp issue at all, nor does it have a simmering issue.

Also, in regard to the hot oven door on a BS, it's pretty relative. I caught my 4 yo sitting on the floor w/his back against the oven 'warming up' while it was on ~400 deg. It's hot but no hotter than the bottom panel of my Wolf 30" wall oven while it's running, in fact, that oven has surprised me in regard to the 'hot' panels as I've never heard 1 complaint about a Wolf oven door (or panel) getting hot. To me neither are 'too' hot.

Deb - everything is always up for negotiation...that is how I tackle any purchase. Sometimes you pay less, sometimes you pay the same...but the price never goes up. Not sure how they did it, I didn't ask. Sorry I don't have any more details...its not a floor model but I have the impressions its been in stock a little while...maybe somebody ordered and canceled it. Scored a great deal on a Ford Flex that way once.

Thanks Trevor - I was just listing the cons that I had read places. Glad to hear there are no issues.

Great summary! Thanks!!I'm torn between the Blue Star and the Capital Culinarian, but in a rangetop. The CC looked like it was easier to clean and lighter to pick up the grates. Can anyone give me feedback on why they think either of these 2 is better?

I did talk to the dealer today...he has had both in his house...the Blue Star and the Capital Culinarian. He said the blue was much easier to clean in his opinion. He less deep seams to get food in, easy grates to clean and his opinion the open burner s of the bluestar are the easiest in the industry to clean. That was his opinion, he could sell either to me.

Waldo, thanks so much.

Waldo.... That is an original selling pitch I will give him that....lol

I have no experience with the CC, but if my Bluestar grates, bowls, and burners were any easier to clean, they'd be self cleaning!
I typically use nothing but a basting brush to swish crumbs down into the trays, then wipe the trays out every couple weeks or so.
Never used soap and water, just let them season like my cast iron cookware.