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.

We recently remodeled our kitchen. It was a full gut job, and the kitchen moved to a different location. We replaced all the old appliances. But to answer your question on whether we'd make the same choices for the range again? Yes, the Bluestar 30" RNB range was the only appliance that we kept from the old kitchen. It's now almost ten years old. I cleaned it thoroughly and replaced a couple of parts that were worn; and it's as good as new. We love this range. I wouldn't buy anything else. The burners are as close to commercial burners as you can get. And the oven works very evenly and reliably. Easy to get used to. The only downside is that it takes a long time to preheat (at least 20min). That's just a result of having such a big oven cavity. Even the 30" range holds a full commercial sheet. So, we are very happy that we also got 24" Miele CSO and SpeedOvens. They do a wonderful job supplementing our kitchen tools. In fact, if I had to give you one piece of advice then it would be to shrink your 48" range to 30" or 36". I personally don't see much use in having such a big appliance; too many trickle-down consequences for the overall design that don't make sense to me. Then buy a CSO from the money that you saved. You won't regret it. Ideally get the plumbed model. I see the theoretical appeal of a griddle, but in practice I have had much more mixed luck with it. I'd instead recommend buying a high-quality overlay griddle and the supplementing with a nice 14" round-bottom carbon steel wok and a couple of high-quality carbon steel skillets. Thanks to the great flame pattern on the Bluestar, you might discover that the combination of wok and skillet makes the skillet obsolete for 80% of what you'd normally use it for. As for the range as a whol, I have recently had a chance to cook on an old commercial Wolf range from way back before Wolf sold their residential division. It's such a fun appliance to work with, and it honestly feels a lot like cooking on my Bluestar. But it's nothing like modern residential Wolf ranges. I think they have dumbed down the design much to the detriment of some of the core functionality.

I know this has been beaten into the ground in some threads, but if anyone has updated opinions, please advise. I’ve been looking at the 30” Bluestar RNB or platinum, the wolf gr304 and the Miele HR1124G. I’m a very serious cook. Initially that led me to the bluestar. I do a lot of sous vide cooking, and the high btus for searing sound grand. However I read some bad reviews about the reliability. That said they have high owner satisfaction. The wolf interests me because it’s known to be bulletproof. It looks nice and is a capable. Selling my house in 5 years and the name may help sell the kitchen. That said it has low btus and seems the least exciting oven I’ve looked at. Finally the Miele interests me because I’ve use several of their other products and they are built very well. But the look is a bit more modern than I like. It’s got decent burners though and has a bit of technology that may or may not be a benefit. Obv more stuff can go wrong. If there’s something you think I should look at please let me know. Anyways, if you have time, please share your thoughts. Cheers.

900CFM is probably too little. Just a quick back of the envelope calculation here: You need about 3" extra on each side. So your hood should be 4½' wide. Front-to-back if installed against a backwall and with adjacent cabinets guiding airflow, you need at least 2'. That means, your hood aperture is about 9 sqft. In order to properly vent, you need a sustained 90 ft airflow over the entire opening. That gives you a requirement of 810 CFM. But this assumes no back pressure and operating in the nominal region of the fan curve. In practice, that's never true and even out of the box there will be some backpressure. @kaseki, our resident expert, generally recommends a factor of 1.5 to compensate for these type of losses. This puts you at a minimum rating of 1200 CFM. In my own experience, I find that Vent-a-Hood is particularly susceptible to performance drops when there is any type of obstruction. So, make sure your ducts are all 10" diameter and as short as possible. Don't forget a make-up-air system that can keep up with these numbers. Personally, I'd discourage you from buying a 48" range unless you absolutely require all of the burners. I think they are mostly impractical and result in longer paths that you need to walk in your kitchen. Replacing one or both ovens with wall oven(s) is often much more appropriate and incidentally also addresses your venting issues. We ended up keeping our existing 30" RNB range and adding a Miele SpeedOven and combination steam oven (in XL size). Both of these wall ovens are 24" wide and very nicely complement the oven int he gas range. Each one of them has their own strengths (microwave, humidity control, and large size/amazing broiler, respectively). We've had this kitchen for about two years now and I wouldn't change a thing. It's so functional and I regularly use all three ovens. But I have never felt I was missing out on the number of burners.