This is a video of the door of a 30" RNB with the oven at 350� for a couple hours.

If you are seeing something much hotter than this on your doors, then it could be that the insulation was not installed correctly, or your thermostatic control of the oven burner is wildly off.

Here's the thing: every oven dissipates all the heat it produces into the surrounding environment. When you buy big ranges with prodigious burners, cavernous ovens, and lotsa BTUs and run them at full tilt, then they are going to exhaust that heat into your room. If your ventilation can't exhaust it, you may need a bigger vent system. Or smaller ovens.

I do know that when I crank up our 36" RCS as high as it will go it will get the house pretty warm. Until I turn on our swamp cooler, that is.

I would think if insulation was installed incorrectly then you would have hot spots in an area or two not the whole door.Even installed incorrectly,the insulation is still in there right? If no insulation then it should be way past 200.

I don't think the problem is lack of ventilation but just for kicks what are your hood's specifications?

I'm not going to tell you that everything is normal with your range, maybe something is up. I don't have a 30" RNB, I have the 48".

I will say this, though. Insulation is not a magical heat block, it's just supposed to be a really lousy conductor of heat. That said, some heat does soak through it. If you a wearing a down jacket in the winter time and someone looks at you with a thermal camera you are most definitely still radiating heat outside. So given an inner temperature and and outer temperature there will be a certain amount of loss that is unavoidable.

Running your oven at 450-500 degrees for 8 hours? Wow, I bet the whole thing is getting hot. Think of how much energy you are producing and what you're asking for in terms of the product. Without some kind of active cooling system (which does add complexity) I'm not sure that this is unexpected.

I recall many Thanksgivings past with GE and other assorted ovens that, after a long day of heating up everything in the fridge, were getting pretty warm. Not trying to make excuses, just wondering about expectations.

Mind if I ask what you're doing with so much heat for so long? Just curious, it's a free country! :)

-Stooxie

I can confirm that my new 30" RNB (natural gas), which was hooked up last Monday, gets very warm at 300F. There are a couple of hot spots that are not touchable: the center of the kick plate and the bottom center of the door where the Bluestar logo is. There is a thin piece of white insulation behind the center part of the kick plate, but doesn't seem effective. I assume these 2 spots are hotter because they are right behind the oven burner and starter.

At 450F, no area of the door or kick plate is touchable. The door handle, however, remains cool at all time.

These 2 temperatures are used during the "burn-off" process for the new range.

Only used the oven a couple of times so far, so can't comment on how accurate the temperatures are. Any recommendations on a cheap but accurate oven thermometer?

ckcwong,

I have the Taylor 503 Connisseur Series Oven Thermometer.

Some complain on Amazon review about positioning but not accuracy or durablitity. I like mine. $12.50 on Amazon.

Here is a link that might be useful: Taylor

Sorry, Stooxie, got you (your range, rather) confused with another.

Hoping op will pop back in to fill us in on the temps of his ranges.

Baking pizzas all day? Wow, they must be good.

If you are used to a self-cleaning oven this can be a problem of perception. Self-cleaning ovens include more insulation because they heat to 900+ degrees during the self-cleaning cycle. This is common to all non-self-cleaning gas ovens, not just BlueStar. While you won't find a manufacturer that will give you a specific exterior temperature limit, they do all meet UL standards.

Basically, with a gas oven (non-self cleaning) you are trading superior cooking results and a much larger interior for self-cleaning convenience and slightly cooler exterior. You are also paying less for a range with a non-self-cleaning oven.

I'm still in the waiting, dreaming, and saving phase of soon getting my BlueStar 30" RNB range. I'm aware this won't apply to everyone but for me a larger capacity oven with potential but not assured hotter oven door is a trade off I'm more than willing to make. Years ago, I worked in a restaurant kitchen where many surfaces were extremely hot: oven doors, steam tables, fryers, steamers, salamanders, etc. I was never burned by any of these. Even at my home my cheap toaster gets too hot to touch its metal sides. People seem overly worried and obsessed about their children and pets. Tell the child the door is hot and not to touch it. If they ignore you and touch it anyway, it will happen only once and one of life's valuable lessons will quickly be learned never to be forgotten (their reflexes will likely be fast enough that an oven door would never burn them anyway.) Another very beneficial side effect might be they're slightly more inclined to listen to you in the future. Through experience it's my biased opinion that children learn a lot more from experience than being overly protected and coddled. Ok, I'll get of my soapbox now--this was well meant even if it appears otherwise.