There are many threads on these ranges. I would make your own grid and as you read, note what is important to you.

Do you want a griddle? What kind? What type of cookware do you use?

One of the biggest differences between the Platinum and any other gas oven is that the Platinum is heated from behind. No bottom heat. Also you can never turn the convection off. It always has to run when the rear gas burner is running. This is drying superficially to what you are baking and roasting in addition to the increased ventilation required by a gas being drying as well. This might be ok for roasting but many recipes in baking are developed with heat from the bottom and more humidity is better at the beginning for starch gelatinization in things that need to rise. I love convection but it is a tool that does specific things so I want the ability to turn it off, even in an electric oven which holds onto moisture from what is cooking so less drying to begin with. Having said that there are some who say it does well baking while others have had different experiences.

You can get a rotisserie and self clean in the CC. I would also look at broiler sizes.

I have read a lot on this site over the past 2 years and the advice and information is incredibly valuable. It seems that Bluestar has just recently come out with an rnbv2 that incorporates many of the platinum features, although not the oven. I have seen the BS platinum oven, and I am iffy on it. It's pretty scary, even with the retrofit shield. I am not sure how close the rnbv2 now comes to the platinum in other areas, like fit and finish. The rnbv2 can have swing doors, which is a plus for me, and those are not available on the platinum. So now I am wondering if I would be happier with an rnbv2. Meanwhile, the CC now has a dedicated simmer burner, which is also something I want, so I am reconsidering a CC. I currently have a 30" GE profile dual-fuel (it's absolutely horrid to clean those gray enamel grates) with 4 burners and a center, oval burner that has either a grate or a black non-stick griddle. I leave the griddle on the range and I use it every weekend for breakfasts, and multiple times a week for producing grilled cheese sandwiches for hungry boys. I thought I wanted a griddle in the new range, but I admit that I am holding back because a stainless griddle will really look dirty all of the time unless it is covered. And the covers will scratch if you are not careful. I am not a fan of the BS platinum griddle/grill because it sticks up and impedes adjoining large pots and pans. I wouldn't be able to leave it in the middle of the range all of the time. And it is HEAVY to move. I do make sauces in my roasting pans on the top of the current range, when I feel like removing the griddle and putting on the grate. We grill out, so a grill is a non-issue. I have demeyere skillets and conical saute pans, which are absolutely the bomb. I wouldn't trade them for anything. ( I have TJMaxx vintage all-clad stock pots for boiling water.) I have a couple of non-stick skillets and pots for eggs and oatmeal. I have some le creuset. I have a carbon steel wok. I am using my broiler more and more in recent years, so the quality and size of the broiler is important to me. I roast a lot, and bake cookies, brownies, biscuits and quick breads, but cakes will have to wait for my retirement. I will likely bake my bread again when I retire. I will probably never clean a manual oven, because even with self clean on the current one, I don't clean it often. Gross, but no one looks inside my oven, but me. The CC rotisserie is cool, but it is not adjustable in height, which I am concerned would limit its utility. I would like to know a bit more about the size of the roasts for which it is intended. I have a 24" Miele speed oven in which I could bake a cake, so I hopefully will not miss the current big electric oven. This is probably TMI. I have never spent this much time buying a car( ! ) but then, I expect this range to be my last and I want to choose well.

"So now I am wondering if I would be happier with an rnbv2."

If I were buying BS range, it would be the RNB. The Platinum oven would be a deal killer for me. Since you are gutting your kitchen, I would consider a range top and wall oven(s). You can pick each component separately as "best" and if you are getting closer to retirement, you might be better served with the oven in a more ergonomic position.

"Meanwhile, the CC now has a dedicated simmer burner,"

BS has a small burner too. I believe CC calls it a small pot burner. You would need to look at the BTUs on the low end of any burner rating, to compare ability to simmer. Unfortunately this information has never been available on either of these ranges. Anecdotally, users of both report they both can simmer. Many manufacturers report the simmer in temperature which would be like rating the burner in temperature on the high end. It depends on cookware and what you are cooking.

" I leave the griddle on the range and I use it every weekend for breakfasts, and multiple times a week for producing grilled cheese sandwiches for hungry boys. I thought I wanted a griddle in the new range, but I admit that I am holding back because a stainless griddle will really look dirty all of the time unless it is covered."

There are whole threads on built in vs overlay griddles. I think the biggest benefit with a 36 " range for an overlay is maintaining the flexibility of having 6 burners. There are different types of overlays. They generally made of cast iron or steel( not stainless) which seasons to become nonstick but not that great at conducting heat so has hotter and cooler zones which many find useful. Chef King(steel) is popular. I have a couple that are aluminum, which conducts heat really well. They come in bare or nonstick coated. The bare aluminum seasons but takes longer. It is great when making large batches of grilled sandwiches or toasting buns. It can be actually a little bigger because it heats so well. Aluminum is much lighter too. It does need to be thick. Royal Industries makes a good one. There are also fitted overlays that you can buy.

"I have demeyere skillets and conical saute pans, which are absolutely the bomb. I wouldn't trade them for anything. ( I have TJMaxx vinttage all-clad stock pots for boiling water.) I have a couple of non-stick skillets and pots for eggs and oatmeal. I have some le creuset. I have a carbon steel wok."

BS star shaped uncapped burners provide more even dispersal of heat to pans that don't conduct heat very like LC or cast iron or steel and are sized so that you can match the pan to the burner to take advantage of that.

There are threads on the difference in gas and electric ovens. Gas, even though water is released in the combustion of gas, requires more ventilation and is more superficially drying to what you are cooking and puts more heat and humidity into your kitchen. This allows better browning so great for roasting.

This is probably TMI. I have never spent this much time buying a car( ! ) but then, I expect this range to be my last and I want to choose well.

I bought a new sewing machine a few years ago and it said on the box "This will be your last sewing machine". It was a little unsettling but probably true.

Just reinstalled my 36" CC and can't wait to finish the house build so I can cook on it. Fit and finish is very nice. To be honest I was in the same boat as you. Most of the specs are similar with the manual clean versions.

So, it comes down to looks and money. Looks are subjective. When we first saw the BS, compared to DCS, wolf etc, my GF thought it looked cheap and ugly. Then we saw the CC and she said it looked well made but uglier than the BS. She was liked the way the DCS looked the best. I wanted the power of the open burners though.

I asked her if the BS looks and 1 gliding oven rack were worth 1k more than the CC, she said no. Maybe if we hadn't blown the budget on the home build, we would've sprung for the BS. However, I like the way it looks. Just wish the handle ends weren't curved so it would match the rest of my appliances. But, when people stopped by to check out the build the comment how nice the CC looks.

Whatever you do, by from Trevor at eurostoves. He helped me make the decision listing the pros and cons and has been very helpful.

This is a tough call... as my remodel continues to get delayed, I have not yet had to finalize my decision. But, I am pretty well set on the 48" Blue Star because we (wife and I) both prefer the looks to the Capital by a small margin. Work brought me to Boston a few weeks back so I was able to visit Trevor at Eurostoves and see them function in person. I thought I was set on the RNB, but was pretty impressed with the interchangeable grill and griddle on the Platinum so I don't quite know which way I will go.

Regardless of which I choose, it will be the greatest thing I have ever cooked on.