I own a BlueStar 36" range. The rangetop is EXACTLY the same as the range less of course the oven. I love it!!!! The 22,000 BTU burners sitting down into the burner bowl allow for a very intense heat focused up, not out. This makes for great searing, wok cooking, and/or boiling water extremely fast. The burner bowls and grates are cast iron with a porcelain finish which allows for cleaning via the dishwasher. If you consider yourself a "Cook/Chef" you must take a look at BlueStar. You will be impressed! Good Luck, Dennis

I admit to having a Wolf and never having looked at this KA until I looked it up for this post, so am starting out biased. ;-) I like all my burners the same power, which is one reason I chose Wolf. For example, I can use a 2 burner griddle sideways or vertically on any burners I want, and I can always arrange whatever size pans and whatever I'm cooking the way that works best for me, not by what output each burner provides. Also, Wolf customer service has an exceptional reputation for standing behind their products. I didn't experience that with Maytag, which is now in the same business family with KA, so I'm not sure if it's better or worse than I dealt with. There's the open vs sealed burner issue, which you can probably do a search on to find previous discussions on this forum. Different people prefer different things, but I thought the open burners looked like the best performers and what I'd prefer to clean. I only ever wonder if I should have gotten a BlueStar to have burners that are even more open. Do you have natural gas or LP? The KA specs say it's configured for NG, but can be converted to LP, which usually means a loss in BTUs for propane users. These are all tough decisions, especially when you're talking about so much money for either choice. I just didn't want to spend thousands and be disappointed, so after my research decided Wolf was my best bet for satisfaction without regret. Best wishes on your decision.

Maybe it's the way or what I cook, but I've never needed more than four burners at a time in over 40 years of cooking. I've had my 36 RNB now for about 2 1/2 years, and the built in griddle ranks right up there with the cast iron open burners as my favorite things about this range. I use the griddle daily, and often two or three times, sometimes more so than the burners. Keep in mind the Platinum griddle is not built in, but simply an accessory over two burners, which would be a deal breaker for me, so I'd go either the RNB or the Wolf as far as the griddle goes. Not familiar with Miele's griddle, or if it even is available with one? so can't comment.

The OP wrote: "- We can have a 10" duct, but can not install external blower because there will be at least 3 ninety degree turns for the duct to go through the roof (kitchen is on the 2nd floor and there is another floor sitting above the kitchen)." I must have missed this thread. Just what effect is being assumed here such that the location of the blower is affected by the three 90-degree bends, so long as none are right at the blower. (Hint: Pressure loss capabilities of kitchen hood system blowers are minute factions of an atmosphere. Due to this, pressure losses on the blower intake side and pressure losses on the blower output side have the same effect, particularly when a 10-inch duct is to be used for a sub 1000 CFM requirement.) If one wants [relative] quiet in an open area. the blower should be remote from the hood and a silencer placed in the intermediate ducting. As widely noted here over the past decade or so, rated CFM and actual CFM differ by a significant factor, and one cannot address kitchen ventilation with only hood system parameters. The make-up air system parameters are equally important.