A lot of people do like BlueStar ranges and they make a few different versions. These are the ones that fit your budget. The Platinum and RNB are more expensive models. RCS - open burner tray(disassembles for cleaning and spills go through to pull out drip tray) up to 15K BTUs, star shaped, uncapped burner This is a video that shows how to clean the open burner tray. https://youtu.be/3K2DR2ub1sA sealed burner range- tray is sealed around burner to prevent spills from going through. 21K BTUs ring shaped, capped burner BlueStar also makes the Big Chill Pro which is sealed, 18K BTUs ring shaped and capped, very similar to the BS sealed burner range. https://bigchill.com/shop/cook/36-pro-range/?attribute_pa_color=french-blue&gclid=CjwKCAjw6szOBRAFEiwAwzixBYq0RTHM1so4eFX9aQa_xt-ZkMPDUq-5Xf574KAlnerp1oO62vqJ9xoCkJIQAvD_BwE# A capped burner was developed along with a sealed burner tray to make a range easier to clean because nothing can drip into the gas ports. Not everyone thinks it is easier to clean though. This is strictly a personal preference. The cap will give a wider flare to the flame on the burner on the highest heat. It would be ideal to see these ranges live before you buy to see how the flame is. The star burner disperses the heat over a given area better which is good for cast iron or steel pans if they fit the burner. If you have heavy aluminum or copper, the pan will disperse the heat. The oven on the BS is big and will hold a full commercial baking sheet or 2 half sheets. It will take a little longer to preheat. It sounds like the gas would work pretty well for you. You might notice some difference in things like cakes if you are used to electric because gas can dry the surface a little faster so they might set a little quicker. Gas ovens have bigger vents because of the combustion of gas. This allows more heat and moisture into the kitchen. Because of the air flow through a gas oven, it can be more difficult to keep added steam in the oven so some bread bakers use a cloche. I mention the broiler because you might be used to an electric broiler which is wider than the infrared broiler you will see on BS. You would want to look at the BS broiler because some think it is too small. The infrared gas broiler has much more even heat than a regular gas broiler or an electric broiler. I prefer an electric broiler because I use it to toast trays of sandwiches or appetizers. Others like the really high heat of the broiler even though it is smaller because they are primarily doing a couple of steaks. Regular gas broilers are not as hot as either the electric or gas infrared broiler. The convection fan on the BS is an on/off switch. An electric oven might have several heating modes, more from the bottom or top or even from the back(called true or European convection). You have more options but all of this is coordinated by a computer board. Just in general one of the things I like about the prostyle ranges is the depth front to back allowing bigger pans to fit. I know you said you want a range but if the burners are the most important, consider getting a rangetop and a more basic oven, possibly just a 30" oven which will preheat much faster.

Get the model from Costco and enjoy! It'll be so much better than anything you had before. And if after a few years you find that 15kBTU isn't enough, then search online for how to convert one of the burners to 18kBTU, 22kBTU or even more, if you are really adventurous. Bluestar doesn't want you to do this, so they won't sell you the parts, and I won't post any links here. But suffice it to say, there are places that sell you the RNB burner heads and you can just swap them out for what you have in your RCS. And the gas orifice (aka jet) is an industry standard part with Bluestar ranges. You can buy that for a few dollars from any restaurant supply store. There are charts online that show you which orifice size goes with which power rating. Bluestar ranges all use pretty standard components, so these adjustments are easy to make by any technician. That's really the recurring theme. Bluestar is easy to service, and it uses the same standard components that many commercial stoves use. So, a lot of the repairs are well within what a good technician can do, even if they have never worked on Bluestar before.

HU-207928320: The Bluestar RCS and RNB gas range ovens do not have a cooling fan. The only fan that they have is a convection fan that you can manually turn on with a switch on the front panel. So, if you do not turn on the convection fan, the only sounds while baking are the occasional click of a relay that turns the burner on and off to regulate oven temperature and the quiet whooshing sound of the gas burner itself. It is essentially silent during baking unless you choose to have the convection fan running. Edited for accuracy: As M correctly points out, the Bluestar Platinum series of gas range ovens have a "European style" convection fan that is automatically controlled and can not be turned off separately from the burner in the rear wall of the oven. The RCS and RNB series all have manually controlled convection fans.

We installed a 48” Wolf in our new build (we moved in 18 months ago). It’s dual fuel (not propane though). Works great and we’ve had no problems. I have used the self clean feature with no issues. I do NOT use a lot of oil or high fat frying/cooking, but if I did, it would be a beast to keep clean....lots of stainless and nooks and crannies. But all the other brands are pretty much the same in that department. The ovens are VERY low to the floor. I also have a GE French door wall oven and I find I use that one much more because it’s not sitting on the floor like the Wolf...just easier to access. If you go with Wolf, make sure All the racks are the full extension ones with easy glide ball bearings. At the time of my purchase, only the top rack was the full extension one with ball bearing glides. I had to pay extra to have the other racks that way, and the small oven didn’t even have that option.....the racks in that oven do not extend all the way out and do not have ball bearings which to me is a MAJOR drawback They make a horrible screeching sound when pulling them out. I heard that they may have made a change and have the nicer racks available for the smaller oven, but I’m not sure if that’s accurate. I would definitely ask. I like cooking on the Wolf, but I’ve also cooked on induction as well which I also liked. As mentioned by someone else, induction is super responsive and easy to clean. Don’t rule it out. I suggest you go to a test kitchen (Wolf has them) and try induction if you haven’t already. Here is a photo of the racks fully extended in both the small and large oven. You can see what a difference there is between them. Why they make them this way I have no clue. It’s an annoying design flaw IMO.