If there's no Bluestar dealer, I wonder if there will be service available.

Ovens can be a puzzle box. I have always used regular ovens but added convection this time. There are a few things that have changed good and bad with newer ovens. Are you using a gas or electric oven now? How do you use your oven or broiler?

You are not only choosing between a range or rangetop and wall ovens but between gas and electric ovens. BlueStar ranges only have gas ovens. They are simple with less to go wrong but cook a little differently if you are used to electric.

Many electric ovens allow you to change the direction of heat from the elements using bake, roast or all convection. It is almost impossible to get an oven with an open element on the bottom. There are a couple but they have other issues.

I do like convection and you can ease into it slowly. It moves more air so accelerates the rate of heat transfer to the food. It isn’t really a speed oven but can make things get done faster depending on the food. It makes superficial moisture evaporate faster so better browning. It can change the direction of heat, coming from all directions which may or may not be a good thing. It gets marketed as making heat more even but that is not always true nor do you always want that. Some fans set up direct currents of air that cause faster browning on the food facing the fan or other hot spots. Manufacturers try to increase the turbulence breaking up direct airflow with 2 fans, baffles, reversing fans and GE has ovens that can have airflow from the top. I like it for most cookies and at least part of the cooking time for anything you want to get crispy. I don’t use it at the beginning for anything that rises because the drying can inhibit the rise. Others do but baking is a complex set of variables so there are recipes that work both ways.

A combi oven(CSO) potentially gives control over humidity, direction of heat and airflow, if you get one that does those things. I don’t have one because I need the room in a regular oven but many people like them. Most like the ability to be able to add steam. I only need that rarely and am able to do it pretty easily other ways. Gaggenau’s CSO use and care manual is quite in depth and you can get an idea about how the oven works. Food itself adds a lot of humidity to an electric oven. I can see where it is the most used oven in many kitchens. It can function in most of the same ways as a convection oven, but smaller and only a few have broilers of any sort.

I would avoid Wolf because of the long standing problem with the blue lining chipping. It is well documented on this forum with some posters going through multiple ovens. There are lawsuits over this.

http://www.wolfblueovenchipping.com/case-information/

It continues with the “M” oven. There was someone who mentioned getting a full warranty for 6 years so if you could get that you would have a chance to see how it does if you really want it. It seems that Wolf will happily change out oven after oven as long as you are in full warranty.

I would consider the E over the M. The M was designed to be easier to fix if the enamel fails with a replaceable bottom but there have been threads where people complain about over browning on the sides if you have it filled. This is a screenshot from Wolf’s own video.

This is because the corner fans set up airflow on the sides. It only has the fast fan speed. This is the diagram that they had on their website to illustrate the “VertiCross” fan.

They changed the diagram of the corner fans to this.

The E has a slower speed with “convection bake” which they got rid of on the M. I found it to be the most useful convection mode. It has the dual fans in back which is a great design and bakes pretty evenly.

Besides a Wolf oven, I have an Electrolux wall oven which is a great oven in the way it works with high utility in the way the cooking modes are designed, but has blue chipping issues and issues with the control panel. I will probably replace with Bosch when the time comes.

Read the manuals carefully before you buy anything. Electric ovens have a lot of control but there is also more to go wrong.

I don't want to make things more confusing for you but you didn't mention a microwave .? If by chance you are considering one; in my recent total kitchen remodel I selected a microwave that also has a convection bake feature, and I selected a regular oven below it. sorry I cannot speak to your brands but perhaps you will want to see if they have a similar combo product in that microwave. Mine is from the GE Profile series. Along with a 36-inch cooktop these three items have worked perfectly for me.

Be sure to factor good quality venting into the mix. That expense often comes as a surprise, especially since Make Up Air is required by code for situations involving large high BTU ranges.

In the past, Eurostoves was a great place to buy Bluestar appliances, if you couldn't find any local dealers. I am not sure whether that's still true. But it wouldn't hurt giving them a call.

As for service, Bluestar stoves are about as simple a design as there is, and that's a good thing. Anybody can service them. It's mostly a matter of convincing the service company to come out. And if you only get the rangetop instead of the full range, there really isn't that much that can break -- although there might be things that need initial adjustment (e.g. shutter opening and lower-stop for the gas flow). There are Youtube videos that show how to do this, and really it's the same as for (most) commercial and many residential ranges.

Yes, venting and make-up-air is a big issue to keep in mind. MUA is code in the entire country, but isn't necessarily enforced everywhere. Lack of MUA is a safety issue though, unless your house is very leaky and all your other gas appliances are in a separate well-ventilated part of the house. Only you would know whether that's a risk you can take.

I'd very strongly encourage you to get a Miele CSO, preferably the plumbed model. You won't regret that decision. As for additional ovens, it really depends on your needs. Do you need a microwave and a second oven? Do you need a full-size oven? Do you want electric or gas? (Actually, almost all wall ovens are electric, including Bluestar; it's just the in-range ovens that give you a choice).

If you tell us a little more about what and how you cook, then we can give you better advice. If you include budget and available space, then that would also help. Even better, post a floor plan.