Bluestar Range gas leak issue
adrianaxoxo
4 years ago
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adrianaxoxo
4 years agoRelated Discussions
Bluestar and Wolf range with gas convection oven
Comments (13)> You don't have welded on parts falling off and gas lines knocked loose in a stove that was properly shipped. You have a demonstrated ability to weave a fictional account so as to portray NXR as flawless. "...dragged it there behind the truck"? What if the pipe was kinked in China where it was made by a $1/day laborer? Maybe quality control is just something they put on the website for the target audience? What if the internal gas pipe is of such poor quality that it can't handle high gas pressures? Maybe a valve stem was broken & the valve was open though the knob was in the off position. The point is you don't KNOW - you have a theory. It is not rational to put a CLEARLY impacted range into service with explosive gas. Your theory is not sound. > Anybody with half a brain can see [it was a shipping problem]. You've [essentially] repeated this - try to reign in your grandiosity. I'm not trying to belittle you but I'm confident I'm smarter than you IQ-wise, street-wise & even at non-traditional intelligence like social skills. > Should I start listing the HUNDREDS of complaints I am sure I find on most any other stove? So complaints for *other* ranges - the gospel truth. An NXR complaint - clearly EVERYTHING is a SHIPPING problem. "They are clearly mistaken no matter what that is for sure."-S.Allen, May31. > good for you, you managed probably after hours of looking to come up with 2 more complaints which I have never seen and I looked for months when looking at this stove and a few others. I have a honed ability to craft&sift through SERPs - it didn't take hours. I'm not that invested. > Get a life. You are nothing but a FA with a serious problem. Oh dear - nunya-speak - a what? I do hope this is "masked vulgarity" addressed in the TOS....See Morequestions about bluestar gas range
Comments (13)I have a 48 inch range with 8 burners. I have the 7 inch trim piece behind mine even though we have matching soapstone from our counters behind the range all the way up to the hood. This is a heavy range and I did not want to risk having food splatters that might get wedged between the back of the range and wall, and not be able to be clean it easily. I also like the look of the 7 inch trim piece on my range. I absolutely love this range. It is a joy to cook with it. Fingerprints are not a problem on the painted portions. The stainless portions will need wiping with a dry towel after washing normal cooking splatters, but is certainly not an issue at all. It only takes a few seconds. I almost got white, but red is my favorite color , and I decided to be bold and follow my heart. It makes me happy every day. I don't mind that my fridge is white (I dislike stainless and have a vintage style kitchen anyway). I tie in the red color elsewhere....See MoreBlueStar 36" Range-only works with gas pipes flushed to the wall
Comments (8)Around here, plumbers seem to prefer putting the gas line into a recessed box. Or alternatively, if that isn't a good option, then they'll put the gas valve into the floor. That also makes it easier to reach the shut off valve in case of emergencies. Otherwise, I sometimes see a secondary shut off valve in an adjacent cabinet. As others have said, none of these locations guarantee that the gas line fits behind the range. Every range is a little different, and some of the larger ranges do use almost all of the available space in the back. So, it is not unusual that you'd have to move the gas pipe a little bit. A good general contractor plans for that possibility -- after all, you never know if a few years from now, the next home owner doesn't want to switch out the range....See MoreHelp me pick a 36" range that meets all these criteria!
Comments (34)I am generally not a big fan of non-stick coatings. Properly seasoned bare metal cookware will get perfectly non-stick as well. But admittedly, that takes both initial and ongoing effort. Not a lot effort. But a few seconds of work each time you clean it (i.e. wipe with a thin coating of oil and never store wet). Also, with non-stick coatings you can get away with poor technique, whereas with metal surfaces you need to pay at least some attention to temperature management. You should always add your ingredients to a hot griddle. If it gets too cold, it won't be non-stick. Takes a while to learn, but will become second nature soon enough. On the upside, metal surfaces can be used with metal tools and won't get damaged by surface scratches. And they also are more versatile. You can cook high-heat foods (e.g. steak) on a metal surface. But Teflon based coatings need to be carefully handled and should never get too hot. Teflon starts degrading at surprisingly low temperatures. It's perfectly okay for making pancakes, but don't use it to fry meat, hashbrowns, vegetables, ... The damage won't be immediately obvious, but it starts as soon as you overheat the griddle. As for the choice of metal, cast iron and carbon steel is a little easier to season. Aluminum does accept seasoning, but it takes a little longer to get there. It handles a little differently from iron when cooking and that might sway your decision. I also hear good things about chrome plating, but I haven't used that myself. The nice thing with overlay griddles is that you can buy more than one. If you find you aren't happy with a particular material, you can always revisit that decision without horribly breaking the bank. A built-in griddle doesn't usually give you that option....See Moreadrianaxoxo
4 years agojmm1837
4 years agotatts
4 years agolast modified: 4 years agoadrianaxoxo
4 years agoSara
4 years agotatts
4 years agoadrianaxoxo
4 years agosuzyq53
4 years agoadrianaxoxo
4 years agoadrianaxoxo
4 years agolast modified: 4 years agosuzyq53
4 years agowilson853
4 years ago
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