I don't know if the Platinum broiler differs from the RNB, but I'll answer your questions abut my 36RNB. The broiler cycles on and off, which is frustrating unless you leave the door partially open, which I do. Hint, pull the drip tray out an inch or two, to help deflect heat from the knobs. You cannot change the temperature, which I also do not like, it's full tilt only, and very HOT! The top grate is way too close for most anything, but trial and error will tell you how far down for what foods, and results you want. I think the broiler is rediculously small for such a large oven! ...It is 8"x11" in an oven that is 20" x 29", makes no sense. Fortunately for me anyway, I don't broil much because I can grill outdoors year round. Although I do struggle with my famous garlic bread which would come out perfect in my old Thermador wall oven with the broiler turned down to 400.... Hope this is of some help, Chris

I am so glad that you piped up about your Frigidaire issue, Practigal. Thank you. I don't think it was a coincidence that you were participating in this thread. So..is it crumbs of rust dropping down from the burner...or, is it rust coming up through the paint...or is it oxidation of the gas itself, that maybe it is burning "dirty"? Good ideas, Mrsnyefnyef. I have an update, but I'll share it at the end of my post. ; ) I agree, Eurekachef. I wouldn't hesitate to recommend the BS rangetop after test driving it (unless you don't like standing over a high heat cooker.) "my regrets comments was that I just didn't want you to finish your project and then turn back and say, well I should have..." Ah, I understood what you were getting at much better that time, Gooster. That makes a lot of sense. Here is the update: I found 2 incredibly good deals at Goedekers website this weekend for scratch and dent Miele's. The cooktop (yes, a cooktop, not a rangetop) is 42" wide and has 6 burners. They looked like they are configured *perfectly* for the way we cook. Originally I was looking for all the same BtU's on the burners, but these should work fine because of the configuration. Originally I was looking for sealed burners, which this has. The knobs are off to the side rather than on the front. I find this to be a nice feature since I tend to lean into whatever I'm cooking. This way I won't be lighting the stove with my belly! Also, little ones will have a harder time reaching the knobs. Finally, at about $1200 less than full price, it was too good a deal to pass up. They also had a set of 30" Miele Master Chef double ovens for almost half price (open box). I hemmed and hawed for a while on this one. It's definitely more high-tech than what I was originally looking for. In order to do the cooktop, we'd have to head into wall oven land. Wall oven land was full of techy gizmos. Given that, I might as well try one that is highly regarded by bakers and has the lowest repair rate in the industry (according to Yale Appliance's website, anyway.) Thank you all for helping me process this big decision! I really appreciate the input each of you gave me.

I did. I put the griddle on the right instead of the middle so I can stage stuff on the counter next to it. I also changed the arrangement of the burners however if I had known better at the time I would have just moved them myself after I got it. I think I would have still had to pay for moving the griddle though so it didn't really matter. When I did it (2 years ago) it cost $300 to have a custom configuration. This isn't for the platinum, a regular RNB but I would assume it's the same.

Also do not recommend a Blue Star. Had a Lacanche for 11 years and loved it. Moved to a new home with a 36" blue star and it is really terrible. The burners flame out, the oven is 36" wide but not that tall making it a pain to put dutch ovens in it and out, takes FOREVER to heat up, roast veg just don't turn out that well (typically undercooked), it's hard to get a low simmer. Yes, the burners are powerful but they have no meaningful range and the power isn't necessary. My Lacanche made great stir fry. Also have to rotate food more in oven to prevent burning. Some of these problems may be oven size and not blue star specific but I've cooked on other 36" ovens in rentals long ago and didn't have as much trouble with the oven. It seems to be made with solid materials but the putting together of those isn't that well done. I'm glad I got a Lacanche all those years ago when we remodeled out first kitchen. Our new home wasn't as lucky. Missing my Lacanche Volnay.