I wouldn't expect any noticeable smell of gas. Does this happen with all of the burners or just with one? Is there anything unusual about your installation? High altitude? LP vs. natural gas? No or undersized vent hood? Recirculating vent hood? If none of the above applies, I'd call Blue Star's service department and ask them if they have seen this problem before. A small temporary amount of leaked unburned gas is generally harmless. But it does seem unusual. I can't recall ever noticing gas smells with my Blue Star.

I'm still not quite ready to write a full review of my Bluestar RCS 36" gas range but I will do my best to put my cursory thoughts together for the moment. At this time I would give this range 4 out of 5 stars. I am completely happy that I passed on the Bertazzoni. Beware of the loud cooling fans on the Bertazzoni and Fisher Paykel. There are computer chips inside of them that heat up and fail. It's the biggest reason why I passed on these two ranges though there were also design decisions that did not make sense. (Who uses a hob rail?) There are no computer chips inside of the Bluestar. It is analog simplicity at it's finest. I have not put the Bluestar through all of it's paces because of the hot summer and I don't have air conditioning in my pre-war apartment. Once fall approaches I will be using the Bluestar quite a bit more and will have a more thorough opinion. After the first few weeks with the Bluestar I had quite a scare. I was using a new top recommended oven thermometer from America's Test Kitchen. The oven temp on the thermometer was more than 50º off from what was on the dial. I called Bluestar and they sent a technician to my apartment within a few days. Luke, the tech, was very kind and knowledgeable and he tested the oven temp with a much more accurate and complex digital thermometer. It turned out that the oven temperature was completely accurate and my $20 oven thermometer was inaccurate. He explained to me that this happens frequently with new Bluestar owners. Trust the oven. I was holding on to the oven thermometer like a band-aide and just because it was analog it did not mean that it was accurate. Now that I know that I had a perfectly functioning stove I could move on to cooking without any worries. Let me tell you, one of the major reasons why I chose to purchase the Bluestar was because of the 1850º infrared ceramic broiler. What I didn't expect was how life changing it would be. I mean, wow, it's a stunning piece of tech. The flame is so hot, it's blue. Because it's an instant heat I do not have to wait for it to warm up before use. Even in the hot summer I could grill a steak in just a few minutes with incredible char without heating up my kitchen. My Thermapen MK4 ensures my meat is cooked perfectly. My favorite recipe so far is chicken tandoori. One of the reasons why I initially wanted the Bertazzoni and Fisher Paykel was because of their true 24 inch cabinet deep profiles. Both stoves are slim and elegant. Their grates are light, thin, and easy to remove for cleaning. The Bluestar, on the other hand, is a more industrial, restaurant style stove. I was apprehensive about putting it in my small NYC kitchen. It took me awhile to adjust to the larger footprint of the Bluestar but I am now quite happy with it's size but I'm still adjusting to it's more blunt kind of styling. Now on to why, so far, I am knocking one star off of this stove. My opinion is entirely subjective, so please take my thoughts with a grain of salt. Look at the photo below. You see how deep that front bull-nose is? I just can't quite get used to it. Granted, I have been using a rental grade stove beforehand for 20 years so I am still adjusting. My roommate, however, adjusted almost immediately to the added depth. Because of the deep, flat stainless steel area it is begging to get scratched. Yes, just three months in I do have a small micro-scratch. I brought up my concerns to Luke who came to check on my oven temperature problem. He agreed with me that scratches are going to happen and I just have to let go of this concern. Wait for several years and in the future there are ways to polish out the scratches and he would be happy to help me with how to do so when the time comes. But still, why does the bullnose have to be so deep? Luke explained to me that the wiring for the stove was all tucked densely behind the bullnose, which I gathered. But what I didn't see was that on the underside overhang of the bullnose there are air vents that help dissipate heat when cooking. These vents omit the need for the cooling fans that are in the Bertazzoni and Fisher Paykel. Hmm, again, brilliant simplicity. My question now is why can't Bluestar design a shallower bullnose while still keeping the space for the wires and the vents? Checking other stoves, like Wolf and Viking, they too have thick bullnoses but none of them are as deep as Bluestar's. I guess it's just the new world order of stove design to have these thick bullnoses. Checking the stoves out at the steakhouse I work at they too have thick bullnoses. I just need to give myself more time to adjust. Now on to those thick grates. I did not want them. Another reason why I initially chose the Bertazzoni and Fisher Paykel. But what I like about the Bluestar is that there is one grate for each of the 6 burners. Each grate, though heavy duty, is lighter than expected and easy to remove for cleaning. Other stoves have one continuous grate over two burners which makes them quite a bit heavier to remove. As you can see in the photo below I had a powder-coated stainless steel cover made for the middle two grates so I would I have more room for cooking equipment. It is easily removable for those times when I need to use all 6 burners. And what about those burners? I was amazed with how quickly I could boil a huge pot of water for pasta. I love the fact that all of the burners have high output btu's except for the far left back burner for low simmering. If you have read my other threads some of you may know how anal retentive I am about burners with incredible low simmering capabilities. I still have not tested the low simmering capabilities enough to come to any conclusive opinions but so far I am happy. I am considering getting a diffuser for this stove because the burners are so wide in diameter that the flames burn the sides of narrower objects like my moka pot. I will follow up later on the burner capabilities when the weather cools and I have more time to use them extensively. Let me tell you this though. I am so glad I chose the sealed burner range over the open burner range. Yes, I know that the open burners on Bluestar ranges are legendary. The open burners are superior in performance to the sealed burners but I can't believe how easy to clean the sealed burners are. I barely have to take a wet soapy sponge to the surface to clean up spills. I am not a professional chef. I am an avid home cook and I don't need anything more than what I have. The Bluestar sealed burners are exceeding my expectations. A couple of more notes. I have not used the convection oven too much. Again, I need to wait for temperatures to cool. Also, this stove does not have a warming drawer. I thought this would be a problem at first since my small kitchen has very little storage. My solution is that I slide my large sheet pans under my stove. I am surprised with the amount of clearance under my stove for storage. A plus is that I can now mop under my stove. Say goodbye to under-stove dust and debris. With a storage or warming drawer on other stoves cleaning under them would not be possible. Let's just say that I am happy with my Bluestar purchase. I am glad I did not get the Bertazzoni or the Fisher Paykel. An added bonus is that the Bluestar is designed and built in America and, so far, Bluestar support has been excellent. This is a set-it and forget-it kind of stove. Simplicity is what I was after and simplicity is what I got. Thank you, Bluestar.

Thank you everyone for your help. For the sake of clarity I have had my Bluestar RCS Range since the middle of May 2019. We are now in the middle of September 2019 so I have had the range for 4 months. I have always cleaned the surface with soap and water without issues. It was only when my friend charred peppers and eggplant on the open burners 6 days ago did cleaning become an issue. I tried using gentle methods first to remove burnt on food and grease before I used Easy-Off. I would not categorize myself as an over zealous cleaner. I only used Easy-Off as a last resort. My kitchen is small without much ventilation and I've gotten sick from the fumes given off by Easy-Off in the past. The fumes are hazardous so I only use this cleaner for extreme situations. One of the reasons why I purchased a Bluestar over any other manufacturer was the excellent customer service. I called Bluestar several times before my purchase to ask questions. They were always very helpful and assured me that if I had any issues with my stove to call them and they would immediately fix the issue within the first year warranty period. I trusted them. This was not case when this problem happened. When I first called Bluestar I did have someone explain to me that they had no idea what material the burner heads were made from and what coating was on them. I was told that the burner heads were outsourced and supplied by a third party. This was the first and only time I was able to talk to someone at Bluestar. From then on I repeatedly called, left messages, and no one would call me back. I sent emails with photos and I was blamed immediately for the issue without them hearing me out. This is why I thought it was important to talk to someone on the phone so I could explain myself. Still, no one from Bluestar would return my phone calls. So disappointing, especially considering I thought that I had built a positive rapport with one of the reps. Then I had to get everyone I knew involved, including all of you at houzz. I sent an email to a Bluestar service provider who had helped calibrate my stove after installation. I called the appliance dealer where I bought the stove and talked to the salesman and the front of the office. They were dismayed with this story and were very understanding. They gave me the phone number of the Bluestar rep in the NYC area who supplies the appliance dealership. This is where things turned around for the better. The Bluestar rep called me back and, for the first time, I was able to have a conversation with Bluestar about my issue. I was quite lucky to talk to him because he too has the exact same model of stove in his own apartment. He acknowledged that he had no idea what the burner heads were made from nor what coating was on them. He also said that he never thought about it before because he just never cleans his burner heads. We had a laugh. : ) He then read the Use and Care Manual and agreed with me that any normal consumer would assume that the "burner rings" (because it's a ring shaped burner) in the manual referred to the "burner head" on my range but he said the the burner rings mentioned in the manual referred to the open burner model range not my sealed burner range. He admitted that there is no care instructions for the sealed burner heads in the manual. He then went to bat for me. He talked to the head supervisor at the Bluestar service department and, indeed, they agreed to replace all of my burners and igniters free of charge, labor included. Whew! I am so relieved that I did not have to go the legal route and drag this issue forward. Furthermore, this Bluestar rep who helped me did some investigation about the burners. Well, it turns out that the burners are made from aluminum. Neither he nor the supervisor at the service department can determine what the coating is on the burner heads. It's odd because Easy-Off turned that silver coating to a sludgy, goopy, clogging mess. I have removed galvenized coatings from sheet pans before and it didn't goop up like the burner heads did. This is why I initially thought that that burner heads were painted. I would think that the burner heads on any range are among the most important parts but it seems to me that Bluestar's choice of burner heads for their RCS range was an after thought. Today when the Bluestar rep talked to me about the burner heads he agreed that the burner heads needed overhauled. He had a conversation with the supervisor about manufacturing better burner heads in the future and he had hope that Bluestar would do this. Unfortunately it's not going to help my case now. The Bluestar rep also said that Bluestar is going to immediately update their Use and Care Manual to address the care of the burner heads for their sealed burner ranges. This will be a big help. I also addressed the importance of upgrading their sealed burner head design as soon as possible. There are going to be many consumers of this stove who will blindly do what I did to clean the burner heads. For better and for worse Easy-Off is an intuitive cleaner to use for baked on food and grease on stoves and this could be a nightmare for Bluestar going forward. Again, the Bluestar rep acknowledged my concerns and agreed that the current burner heads need replacing. I suggested solid brass or 303 stainless steel. ( M- please feel free to weigh in here.) "A lot of traditional ranges use aluminum burners. Unlike brass, aluminum has a low melting point (around 1200F), so they tend to warp and deform over time. Aluminum absorbs heat faster because it's less dense than brass, but it doesn't retain the heat for a long time. This means that the temperature drops down much faster with aluminum burners than with brass burners. This fact may be appealing to those with children or those who want faster burner cooling times. Additionally, aluminum burners are less corrosion resistant and have a shorter lifespan as compared to brass burners." At least I have a solution. Would I have bought the Bluestar RCS Sealed Burner Range had I known that the burners were made from aluminum with a yet-to-be-determined coating on them? No. I remember several other manufactures with solid brass and solid stainless steel burner heads that were superior to Bluestar's burner heads but other flaws, like cooling fans, kept me away from those other manufacturers. Maybe going forward I could figure out a way to CNC the burner heads from Bluestar out of solid brass. (It would void my warranty, however.) That would raise the quality of my stove to what I expected it to be in the first place. Also, I planned on writing a review of my Bluestar Range and was going to give it 4 out of 5 stars. Based on my experience with this range and with Bluestar's customer service I just can't recommend the Bluestar RCS Sealed Burner Range to anyone at this point.

I don't think that the Bluestar RCS ranges have ever included the rolling extension rack (the RNB series does include one). You can purchase it separately: http://bluestar-store.mwrc.net/en/product.php?product_id=37709 In regard to your consideration of the Bluestar RCS sealed burner range, I would highly recommend the open burner over the sealed burner RCS. I've had the open burner 30" RCS for several years now and the burners are fantastic. Despite the lore that sealed burners are easier to keep clean, I've found the opposite to be true. I used to have a sealed burner 30" all gas Wolf range and keeping the burner areas clean was a misery. Drips land on the sealed metal pan that is right below (and touching) the burners. Because the pan gets hot, the drips tend to burn onto it. It forces you to clean almost every time there is a drip, which requires taking off the grates (large and heavy on the Wolf). On the Bluestar open burner, the drip pan is a separate, thermally isolated, pull out drawer pan that sits out of sight about six inches below the burner surface. It can also be covered with aluminum foil which can be replaced as needed (rarely).