My wife and I are renovating a 700 sq. ft. house. We're thinking of a 24" rangetop and a 24" wall oven. In the Washington DC area the BS deealers are an apppliance store and one kitchen designer who doesn't stock anything. Nobody has an oven. We even tried to get a salesman to give us names of customers so we could ask to look at their's but he wouldn't do it. The factory in Reading PA has a showroom with a 30" oven but it's not connected. If you want to talk to them ask for Monique. She's honest and helpful. I'm looking forward to hot broiler to make black and blue steaks with. I've never seen a salamander but it looks so easy to change the rack position. Oven shelves don't give you such a good choice of heights. If I bought their high splash with a shelf it would perch there nicely without using up counter space and my hood may catch the smoke. It bothers me about wall ovens that you can't vent them when you broil. With an electric oven you have to do it with the door open and a lot of greasy smoke goes into the room. Somebody here told me that with these ovens you close the door to broil. I don't know if that improves the smoke or not. I can't comment on char broilers but all I can think of is my house filling up with smoke. I guess you can see what my obsession is. I'll be waiting to see if you get some info here.

The oven sizes on the Delonghi are below left oven (WxHxD) 16 4/8" x 13 6/8" x 16 4/8" BIG ONE Right Oven (WxHxD):9 5/8" x 13 6/8" x 16 4/8" SMALL ONE These are the interior sizes. if you call Delonghi in NY they can advise you on service locally

pretty sure a BluStar 36" cooktop is the right upgrade in a NE rural country cottage. 1) Seems that 6 burners is more practical than grill? (I love havg 5 burners on my not-so-great Thermador drop in unit in Manhattan...and often use 5... but moreover the way it lets you space out larger pots). 2) Wd a BS propane version perfrm as well as natl gas? 3) any suggested vendors for RI or Southeastern Mass (Attleboro) or quiet corner CT (Pomfret/Danielson/ Putnam) PS I read Blue STar 24 thread and a couple of older ones in entirety. and thank you all for generous sharing. PPS may b this isn't the best thread to ask: 4) any one installed the new BS 30" oven??? by way of backgrd: had actually preselected DCS 2 yrs back (this renovation is delayed!!!) b/c of the infrared broiler + convection features. But maybe that is not the best brand...seems that an odd assortment of vendors carry it Am ok with having elect oven (espec for the cleaning cycle) tho' i like gas in general. Not a master baker so dont know if elec v gas is a factor for that. Gas of course lets you broil in the old fashioned way.

I am happy so far. I had an issue with the display on the control panel resetting almost every time I touched it. The oven still worked but it was annoying. BlueStar finally got new control panels in and my dealer installed mine a week or so ago. It is finally working perfectly. I love the looks and BS was responsive to my issue. I have made bread on the stone, but not pizza yet (that's coming soon). The manual says to wash the racks for the first time in the dishwasher. Do NOT wash the ball-bearing rack in the dishwasher. It will no longer glide. BS sent me a new rack. Even spraying the first one with silicone food-grade spray did not help it glide, so just don't use the dishwasher. The fan in the control panel runs the entire time the oven is on, which I wasn't ready for, but it's not so loud you have to yell to have a conversation, so it doesn't bother me much. The broiler is huge. I love that it fits a full sheet (have used that feature). I'm happy with both my range and my wall oven.