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RCS Sealed burner Bluestar

8 years ago

Hello,

we are in the process of changing the electric cook top + oven with a 30" gas range. I cannot wait... but the decision is overwhelming. I cooked for 28 years on a sealed burner (in Italy I have never seen an open burner in 28 years) and I hate electric cook top. I love BlueStar RCS but I saw the new SBS (sealed burner). I like the DCS as well that comes with an extra burner...I really cannot make up my mind. Anybody who purchased the RCS Bluestar? Comments? TX

Featured Answer

M

8 years ago

Don't worry about "too much flame". I can see how you would think that. But when you see the actual burner, you'll laugh and realize just how funny that sounds.

Trust me. You'll like the open burners.

Maybe, if you post where you live, you get lucky and somebody posts a suggestion where you can see the stove hooked up to a gas line.

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Comments (8)

M
8 years ago
Why would you want to get rid of the open burners? They are awesome. They have much more even heat distribution than sealed burners. You can get higher energy output than a mere 18kBTU. They work perfectly with a wok (something that I have started using for Western food in addition to just Asian foods). And they are so super easy to clean.

Maybe, there is a manufacturer that figured out how to make superior sealed burners somewhere. But that's quite a challenge. It's hard to beat the well-rounded performance of Bluestar's open burners.

Have you tried cooking on open burners? That's what sold me on them. I couldn't believe how much easier it is to cook, if the burner heats my pots and pans evenly. See if your dealer let's you try out the stove before you make a decision.
malabacat
8 years ago
I have the open burner BS RCS. Get the open burners!! Seriously, BS is known for it's open burners and there's a good reason for that. Excellent heat distribution, range from high heat to simmer is wonderful, and they are easy to clean. Sealed burners do not work as well at all imo.
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" I dunno if the gains are minimized due to the different architecture..." It depends on the ability of your pan to capture the heat. A capped burner has more flare when you turn the burner up to high. If you are using a 14" pan it is a good thing. If you have a smaller pan you may not be able to turn the heat up all the way. For some it balances out because they use the highest heat on the biggest pans. Other cooks want to keep the high heat in a smaller area for something like wok cooking or if they have smaller pans. If the heat goes around the pan, your BTUs are being lost. " Early on in my experience with my new BS range I realized that I wanted (needed) more BTU's for my style of cooking. " It is key to have an understanding of your own needs in the kitchen. "Anyone who is saying the 22k isn't worth the $$$ for the upgrade hasn't used both burners side by side. " While I would agree that there is a big difference in output between the two BS uncapped burners, I would disagree with this. I know many passionate cooks, that are perfectly happy with 15K or much less. I personally cook currently on commercial burners and in that setting, the beasts are useful but at home I just don't even turn my 15K burners up all the way all that often. I also know two chefs. One just has a regular all gas low BTU range at home and the other has a commercial range in his kitchen. We don't all think the same.
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lvnzui
Original Author
8 years ago
I just got the quote and both ranges cost the same. It is over $3K. And I cannot try them anywhere :(...so I am trying to figure out what to do. I am not giving up open burners..I just never cook with open burner and I am concerned that it might be too much flame
User
8 years ago
I agree, don't make too much out of the open burner. It's a joy to cook on....
lvnzui
Original Author
8 years ago
Sorry, for my late response...I am in business travel...What about the cleaning...It looks very easy on youtube but I am a messy cook!...
User
8 years ago
I make a good mess when cooking as well. I find it's not too difficult to keep my stove looking clean. I keep up with it daily, line my drip tray with tinfoil for spills and drips and wipe down the stove top after use. I'm finding that the more grease and oil I wipe from grates and bowls the better they look. The ease of being able to remove everything for cleaning is great, and you can also get inside the stove top where the burners and ignitors are located.....so my answer is cleaning this unit is no big deal.
M
8 years ago
It is in principle possible to wash the grates and make them look pristinely new. My cleaning lady insists on doing that every couple of months, and I haven't figured out how to stop her, yet.

Realistically though, the finish on the cast iron is intended to build up a natural patina. So, after each meal, you just quickly wipe them down with a paper towel, sweeping any larger bits into the trays underneath the burners. Every couple of weeks, you change the aluminum foil in that tray.

Just remember that you never want to pull the tray out all the way. It can be removed, but doing so risks damaging the bearings that it rides on ... and my slightly overzealous cleaning lady discovered to my dismay.

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