Interesting. I just timed my Bluestar V1, large oven on the 48" range. Got to 377 in 17:10 at which point it clicked off. Gas came on again at 27 minutes and went off at 31 minutes. So that's just two full cycles in 31 minutes. So my BS oven seems to work just fine. Perhaps Bluestar was quoting the time for the first two cycles? I just stick my food in after the first one, I've checked the temperature 1000 times and I see no evidence to suggest I shouldn't. The next cycle started at 41 minutes (came on at 365 degrees) and clicked off at 43:30 @ 377 (temp rose to 386) So when set to 375 the oven maintains the temperature by being on about 2.5 minutes out of 13. I find that to be pretty efficient. Hope that helps. -Stooxie

Thanks dan1888, I have never really considered induction. I suppose I should to keep it fair and all. I guess after growing up wih electric I dont want to go back. I know its different than a smoothtop, but doesnt it feel the same? I mean, the way a pan is on the flat area. When I use my mothers smoothtop I have a problem with pans sliding around. Or maybe i am just too used to the grates providing friction. And what about midcooking spills? The reason I am getting a 36" is so I can either have a built in griddle or use my double burner cast iron griddle. I currently leave my griddle out all the time and use it twice a day. Will I have risk damaging induction by my pan? Again thanks

The delayed ignition for the stove-top burners is an easy adjustment. In the vast majority of cases, you simply need to bend the spark igniter back into the proper position. If your range is still under warranty, I would have service technician do it. While not difficult per se, there is a small chance that you could crack the ceramic insulator in the process. Better have somebody else be responsible, if that happens. If it no longer is under warranty, get some locking pliers, grip the top part of the igniter and very gently move it into a better position. This might require some trial and error, but if the burner doesn't ignite within three clicks, you know that you are not done yet. Oh, and if you do break the igniter, don't panic. They are cheap and if you ask nicely,, your dealer (or Bluestar) might just give you a handful of them for free. The biggest pain is unscrewing them from the burner head, if the stove has already been in use for a couple of years. The screw tends to seize up over time (and if it isn't firmly fastened, the igniter won't click at all; so do make sure it has a solid electric connection). Can't really tell you much about the temperature swings for the oven. I don't see those with my oven, and the installer did actually verify the oven's performance with a thermometer. My only comment would be that running the convection fan is likely to reduce uneven temperatures. But the 50-70 incorrect top temperature is easily adjustable. Pull off the oven's control nob. In the center of the axle, you'll find a tiny screw. Turn it adjust the setpoint for the thermostat. Again, this is something the installer really should have verified for you. And once it is set, it shouldn't really need additional adjustments.

Personally, I find that extra oven space is more important than extra burners. It took a while to learn this skill, but I now use my ovens much more frequently and it saves a lot of work. I rarely if ever run out of burners, and we only have four of them. I do use all three ovens for big meals, though. So, that's my answer for whether you need a six burner range. As for the griddle, I'm torn. I sometimes cook in a kitchen that has an overlay griddle. It's really fun to use, but cleanup is a little more work. Also, a 12" griddle is really small and doesn't do as much as you need. On the other hand, we have GrillGrates™ for our outdoor gas BBQ, and let me tell you, it's amazing. Best money I have spent in a while. They flip over and become a giant flat top, and that's so nice to work on. Also, cleanup is much easier than for an indoor kitchen. I know I didn't really answer your question. But maybe this is some food for thought on what you can do to optimize your kitchen for your needs.