@Chanop - what about the grill/charbroiler? Any thoughts on that? I have a Capital currently which does a decent job wok wise so it's really the grill/charbroiler part of the equation that's going to make my decision :)

It's been some years since I researched them, and a whole lot could have changed in the meantime, but when I did, the only grill domino that looked like it was really worth the counter space and money had a deep well with lava rocks and a ridiculously high top heat rating. I can't find the heat rating on the Miele, but it sounds like it works in a similar way with the rocks. People complain about the drain, but I'd guess that's something to get used to.

@jjohio, I have never researched indoor grill because I have not had any interest in using one due to type of food, cuisine etc that I usually cook. For me a grill pan on induction works well enough for indoor. For anything more serious, I would head outdoor and light up barbie.

I think plllog's perspective is very sound. If you are serious about a grill rather than a wok, then Miele might be a good choice. On the other hand, if you are more serious about a wok, I do think Capital and BlueStar are a good choice.

I would go for the Bluestar over the Miele for sure. Further I would go for the Bluestar over the Capital in this case due to the flexibility of the interchangeable grill griddle, wok cooking will be so much better on the BS or CC than the Miele.

@Trevor Lawson have you used the grill? I've heard really mixed reviews. I wish BlueStar still did the 30" RNB with dedicated integrated charbroiler because my decision would be made and unfortunately I don't have room for a 36. From what I've heard on the grill it's no better than a regular grill pan and I am a bit concerned with where the drippings, etc. go as you're using.

Firstly... Most people that make comments either don't have a platinum range or post after using it just a couple of time and don't really know how to use the interchangeable Grill / Griddle.

When people get new cooking appliances they nearly always have to adapt the the new appliance. Some do while other try it three times doing the same thing fail and write a bad comment or simply stop using it.

Example.......... If we get a new oven in the cooking school we get 10 cook sheets of cookies and cook them on different setting using different times or temps to see which works best. Just because you your old oven cooked stunning cookies in 13 mins using convection does not mean your new one will do the same, in Capitals case maybe you need to use less temp on the "delicate bake" setting to get stunning cookies.

I once had a lady fly into Boston to cook on the Capital she brought her own cookie dough and burnt 3 sets of cookies, then told me the oven in the range does not cook at all well. I asked her what she did and she told me she tried it 3 times doing the same temp and time as her old range at home. I explained to her ( in a polite way) " thats a clear definition of insanity "as per the old saying. She agreed and we set to to make more cookie dough, within 1 hour later we had really good cookies.

As you can see from the link below i have used the grill with good results, in fact I might even say excellent results. The griddle also works very well once you understand what your doing.Eurostoves Platinum link

As for the comment "From what I've heard on the grill it's no better than a regular grill pan" Whomever made that comment to you is a fool ...... thats all I got to say about that..... lol

To end the Bluestar will out wok cook and out the grill the Miele with ease.

Hrm, good information, Trevor. While I knew there would be adjustment time, I never thought of it from the standpoint of temperatures and types of settings. All the stoves I ever used were simply a temperature setting and broil vs bake.

The only "feature" I ever saw missing was an oven light on a stove I used.. heh. Amazing how that bugger not being there can drive you batty.

Guess I need to read up more on the manuals.. lol

R

Trevor, would you please share your thoughts and experience with the performance of the griddle on a Bluetstar Platinum compared to a Bluestar RNB with 12" built in griddle? And if you don't mind, what are the advantages/disadvantages of a Bluestar with it's variety of top burner BTU outputs to a Capital with all top burners of equal output? I am interested in a rangetop only. Thank you for your time.

Dixieb.... To be totally honest with you, thats a huge question and would be better talked over on the phone, you can give me a call on 978-810-4038

@Trevor Lawson - thanks for the input! How was the drippings situation? Just picturing direct grilling something in a marinade and wondering how it performed. Again if I could get a 36" I'd just get the dedicated integrated grill for the RNB but unfortunately there's no way to do it.

in your example above most of the marinade would drop onto the diffuser and burn to a char, during which the smoke from the burning marinade would infuse the meat with BBQ flavor