The Bluestar fridge is so new, I haven't seen any feedback in Gardenweb on it. Subzero has the reputation of being able to keep foods fresher longer because there is an ethylene gas filter. A lot of folks like the RNB, but what I have is the Bluestar electric wall oven. It's great for baking and you don't have to bend over to load and unload. It does bake evenly.

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Thanks for the responses.

Here's the bluestar page with the voluntary recall:

https://www.bluestarcooking.com/safety-recall-notice/

We were going to buy a RNB (Which is on the list) but ended up with a Plat. So having the crappier oven was a blessing in disguise? :/

So the Plat has been the better option ? Thx for the notice on the recall!

Wolf ovens with a blue interior have had a 10 year history of chipping problems. That only leaves their all gas range. Are you considering a grill or griddle?

Are you fixed on the idea of a range? What type of cooking do you do? What type of cookware do you have? How do you use your oven besides pies and tarts?

Best of the burners depends on the questions above. The RNB oven is like a standard oven in that the heat comes from the bottom, which is good for pies. The Platinum has all of the heat from the back of the oven and in order to circulate the air, the fan is on anytime the burner comes on. This is not ideal for cakes. You can't turn the convection completely off. There are a lot of threads here that talk about the Platinum vs the RNB.

I'm 90% on Bluestar. I'm finishing up culinary school so I wanted a work horse gas range that i can grow with. I bake , broil, saute , I even use the wok. I have the All Clad tri-ply ten piece set as a gift.

We're not pros by any means but we purchased a 30" Bluestar Platinum when we moved last year. Originally we were looking at Wolf until learning about the flaking blue enamel on this site. Wekick's posts on this topic over the years have been very helpful. Before moving we had the 36" Sub Zero all freezer and 36" all refrigerator and appreciated how well they worked and Customer Service was fantastic. It's very disappointing that the SZ side of the business is so responsive while the Wolf side is dismal.

In our new place we went with the SUB Zero BI 42" model. It was a real adjustment to the smaller size but this has worked well for us.

As for the BlueStar - DH loves the big burner for his wok, and the oven has been perfect for his bread, tarts, pies, cookies etc. We also have a 30" Thermador wall oven which I tend to use because the height is better for me.

The HVAC fellow who installed the MUA is married to a chef and they both cook. They were using a Garland from a local restaurant that went out of business and he was impressed with the simplicity of the BlueStar.

I've posted these before - Ina Gartin's Tatin and bread.