I have a rotisserie for my gas BBQ. It's a cheap alternative, and it does all the same. But I find that I never use it, anyway. I am glad I didn't invest into a rotisserie in my oven. In our household, it would have been a complete waste, after the initial novelty wore off. I do like my Norpro stainless steel vertical roaster though. It's almost as good as a rotisserie, and it's super low-tech and easy to use.

You should read the reviews in this forum. I don't have a griddle myself. But from what I remember, a lot of people seem to think that RNB griddle actually works better than the Platinum griddle. I don't know if that's true. But if it is, then you have your answer for the oven. While the Platinum ovens get mixed reviews, the RNB ovens are generally considered rock solid.

Alternatively, you can always do what is commonly suggested when overly large ranges are discussed in this forum. Get the range top and separate wall ovens or at least one combination steam oven. I'll bet you'll like the CSO better than a rotisserie.

Thanks for your input. I have been reading the various review for many years, however I am still up in the air. Unfortunately I do not have a place for double wall ovens. One of the reasons why I want the 48" range is for the one large oven and then the smaller one. If I went with a cook top the only option would be for two side by side 30" ovens under the counter, which we don't have the space or budget for. I do have a steam oven now and I love it! I actually picked up a Gag steam oven used for only $320. No one knew what it was a few years ago. But hubby kind of wanted the rotisserie too. I think that I may consider the RNB too. I don't do a lot of baking so the cooktop performance is really what is more important. However, I don't want to spend this kind of money and not have a good oven.

I was just on another thread discussing what a huge mess the rotisserie makes in the oven. I am not sure it is worth sacrificing any feature in order to add a rotisserie. I have one on my Gagg oven and I am grateful the self clean function works very well on it.

Go Bluestar :-)

Photoclick

I have never had double ovens. At times it was limiting but I managed. When we live in France, the women were amazing. They turned out fantastic dinners with very little in their kitchen. Clearly they didn't have double ovens or much else for that matter. I always wondered where the endless bottles of champagne came from since their refrigaration was pitiful (undercounter size )

When we did a major remodel in Fl I could have had a double oven but decided against it. I had a rangetop, a wall oven and a GE Advantium, first generation which I thought was the cats meou. The advantium picked up that void when you are trying to juggle the turkey the dressing etc etc. and also came in very handy on a daily basis. The reason for a wall oven was back surgery , inability to lift things from an oven nearly close to the foor

If you have a lot of space and a lot of money, go for what you want. Honestly though I would ask people who have a double oven how often do you really use both.

We rarely go out to eat; I cook at least 2 meals per day and we entertain. I've managed just fine. I will have the opportunity to have whatever I want on this next remodel, it will be my sort of last hurrah. I will go with a single wall oven, an advantium and a top of the line rangetop. (the kitchen foot print can handle way more) I can have a dinner party, a large gathering or anything else I want with that equipment. If I start to think I need more, I think of my French friends and how they managed with very little and turned out fantastic dinner parties. Equipment helps, but the cook is the most important ingrediant.

Happy Cooking as Jacque Peppin would say

Inga

I don't really see the need for multiple full size ovens. But a second small oven is very convenient at times. If that also gives you a diversity of oven types (e.g. SpeedOven, CSO, ...), then that's a bonus.

This is like an echo of my thoughts a few years ago. I was so torn between the 48" capital and the platinum. But I ended up switching to the 48" BlueStar RNB and couldn't be happier.

Fact is either one will be the greatest thing you cook on, but I chose BlueStar because I liked the aesthetics quite a bit more than Capital, but that is all subjective. I got a little spooked by the reviews and atypical design of the Platinum PowR burner oven and like the idea of a built in vs changeable grill/griddle and RNB being a few grand less, so that's what led me to change to the RNB.

I think you'll be thrilled either way, and I agree that a rotisserie in the grill is reasonable substitute and having a 2nd small oven is awesome!

If I had room for a 48", I would get an RNB with 4 burners and a 24" griddle.
I have a 36RNB and find I never have the need for more burners, but would love to have a bigger griddle. And the second small oven would be a bonus!

Tough call. We've had a Connoiseurian for 5 years now and looked at BS before the Platinum was introduced. I was able to cook on both pretty much side by side and the Capital for my cooking won hands down largely on the ovens' comparison (I also preferred the Capital's burner and grill design). I preferred the flame design and how it works with the wok grate--sort of forms a cone that hits the bottom of the wok and then spreads out a bit. But, the burners between the 2 seemed pretty much a wash although the simmer on the Capital is excellent and I don't know the BS.

The Capital's oven has more bells and whistles that I use fairly often (different convecs, adjustable temp control on broiling and different heat sourcing for baking/roasting). We live in the deep south and do a lot of BBQ and smoking and the oven has some functions that uniquely supplement those. While I haven't been an appliance store for years there's no oven I've seen that I would replace mine with.

For us the rotisserie was not a deal maker/breaker--we use it about 4-5 times a year and it's more fun than anything. I also do most of our poultry in a guillotine boneless style which reduced the need for a rotisserie (as do smoking options for large beef and pork roasts).