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Baking on a Bluestar

10 years ago

My husband and I are in the final weeks in deciding on appliances for our "new" kitchen. My current kitchen has a 13 year old 48" DCS dual fuel range. I love it. For my new kitchen, I am completely sold on the BlueStar cooktop and would love another 48" range - I just love the look. Here is my dilema - the gas vs. electric oven. I love to cook, but love to bake (I probably bake cookies, cupcakes, brownie twice a week). Can anyone with the BlueStar oven let me know how it is to bake in? If it's not great - I will go with the range top with 2 electric wall ovens. Thanks for your help!

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Comments (3)

jojoco
10 years ago
I had a blue star for 7 years until I sold my house. Loved it. Like you, I love to bake. It is great for baking. Only drawback is that it takes ages to preheat. (I had a 36" range).
Would buy another in a heartbeat.

Jo
brindamour
10 years ago
Hi Jen. I'm more of a cook than a baker, but since I do have a Bluestar I'll have a go at answering your question. I have the six burner range with convection fan in the oven. Because the oven is larger than most (I can fit three full size sheet pans in it at one time -- hooray!) it takes quite a bit longer to heat than standard sized ovens.

That issue aside, I have found that it bakes wonderfully, regardless of whether I use convection or not. If you are used to electric, then gas would certainly be a change if you go that route, but once you adjusted I think you'd like it. My cakes, brownies and everything else have come out great -- I am very pleased every time I bake something. Browning is very even and all goods have been moist and evenly cooked throughout.

Really, what it comes down to is personal preference. I considered electric wall ovens (because electric is what I had been used to), but again I had to weigh the fact that I bake less often than I cook. I do love everything about my Bluestar. It doesn't have any fancy bells and whistles like Wolf or DCS, but that is what drew me to it. I like it's simplicity and the fact that the range as a whole was made for performance.

My range is now seven years old (can't believe it's been that long since the kitchen remodel!) and has never had any issues. I attribute that to the fact that it doesn't have any electronics that can be easily fried by high heat output. If you like cook as well as bake, I think you'd enjoy having a Bluestar.

If I can answer any more questions, please don't hesitate to ask!

Another Jen
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We've got a 30" RNB with the convection fan at the back of the oven. I use a full sheet pan to bake rolls and bagels with - no more having to bake with two racks. I also bought a perforated full sheet pan and it's turned out to be my favorite -why I don't know (all Lincoln brand). As the other poster mentioned washing a full sheet pan is a project. We put in a huge single bowl sink and every time I have to wash a full sheet pan I think about taking it into the back yard and turning the hose on it. Handling a hot full sheet pan is my other issue. When it comes out of the oven it covers our entire 30" range top. I need to plan where to set it if there's other cooking going on in the kitchen - a hot full sheet pan loaded with bread rolls can be heavy. It is worth having - one of the benefits of having the big Blue Star oven - but don't buy a dozen full sheet pans until you're sure they'll work for you in your kitchen. Al
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JenMc
Original Author
10 years ago
Thanks for all of the feedback. After reading your comments, I am going to go with the 48" range! Thanks again!

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