Bluestar RNB backguard vs island trim
lepetit matin
3 years ago
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lepetit matin
3 years agovenmar
3 years agoRelated Discussions
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Comments (9)A few years ago, I had to deal with a kitchen, where the previous owner never bothered to install a back splash. It wasn't really a safety concern, but it was certainly a problem with trying to keep the drywall clean. I went to my local metal yard, picked out a piece of stainless steel sheet metal, and asked them to cut to size. They cut it perfectly (to within a tiny fraction of an inch) and I then went home and attached it to the wall with construction adhesive. Makes for a beautiful and very functional backsplash. And the best part is the price. It cost me only about $30 for the entire project. I am always surprised this isn't done more commonly. I later asked my dealer how much this would have cost, if I bought the same thing from a well-known brand. He looked it up in the catalog (I think, he found that Viking carries something like this, but I might be mistaken on the brand name). He then quoted me more than $600 before taxes and installation. Ouch....See MoreBluestar range with island trim, any issues with tile?
Comments (10)I have the 6" SS guard and after several years of cursing it, found that as long as I wipe down any grease or splatters after cooking I avoid the PITA charing I used to have to deal with. I have glass tile behind the guard - on one hand I think the island trim gives you the advantage of extra clearance with some pans on those back burners, on the other hand I would risk cracking the glass tile. Sorry - didn't answer your question, but I have the 22k burner in back and it is possible to keep that SS char free and not be a neat freak....See MoreBluestar backguard needed?
Comments (10)What do you have there now. We have a 48 inch Bluestar range and the installation instructions say: All ranges require a backguard. Most models have the option of using: grate height trim; island trim; 6” inch standard; 17” inch hi-back; 24” inch high shelf. Heritage Classic models require a 24” inch high shelf for all installations. If you are using an island trim or grate height, a six inch clearance between the back of the range and a combustible surface is required. If an island trim is to be used without this six inch clearance, the back wall must be constructed using non-combustible and heat resistant materials that extend below the top surface of the range a minimum of six inches....See MoreBluestar RNB griddle material?
Comments (28)Opone, I didn’t say better. “Better” is such a relative term. It all depends on what is important and how you will use it. I much prefer an add on griddle, although not one like the Platinum. If even temperatures across the surface are your goal, I would be looking for something aluminum. See the article on cookware for engineers. Of the built in griddles, Thermador has a cast aluminum plate and a six pass element. The plate is covered with a nonstick material but does allow for easy replacement. It is ridiculously expensive though. I love my overlays because they have about 50% greater area on a two burner size than a built in. I can use bare aluminum or nonstick aluminum or steel. I mostly use it when I am cooking large amounts of something. I can pick the griddle up and put it in the oven if I want to. Temperature changes are much quicker with aluminum. http://royalindustriesinc.com/index.php?main_page=product_info&cPath=4_22_48&products_id=82 Some people like the Chef King which is steel. It seasons a little easier than the aluminum. Some people like zones of heat for holding areas. Other advantages to an overlay are- There is a lot more available heat. Some people use it to stir fry or just want higher heat. The heat from 15-25K BTUs in 2 burners is a lot more than the usual 15-18K on most 2 burner built in griddles. You are able to use all of your burners as burners if you want to. You can control each burner separately. You can clean it in the sink. They are very inexpensive to buy or in the case nonstick, replace. If you are looking for “even temperature over time”, the built in griddles all fluctuate by coming on and off. An add on griddle has constant heat once it is adjusted. I don’t know that this makes much difference in actual cooking. The thermostat does allow you to set the same temperature repeatedly. “the open burners on the RNB are better than those on the Wolf.” Open or sealed burner trays aren’t really performance issues, just cleaning preferences. It is other aspects of the burner that determine the performance. The differences are that BS star burner keeps the flame more to the middle by not having a burner cap, allowing the flame to go in more of a straight up direction. The star design with the ports along the side keep the flame in the foot print of the burner a little more. This is good if you stir fry or need high heat in the middle. The star disperses the heat a little better if you use cookware like cast iron or steel that doesn’t conduct heat very well. If you have copper or aluminum, the cookware evens the heat out. I have Wolf burners and they work well for me because I use big pans. I’m using highest heat on the widest pans so I like the flare as you turn the heat up. Some gas burners get super wide though so you have to see how they are. Wolf keeps the flare from getting too wide with the dual stacked burners. I have been stir frying more lately and it has been pretty good for that but I move my wok around a lot. Wolf has the reputation for great service but that has not been my experience and they continue, over the last 10 years to knowingly sell ovens with the blue interior that chips. BS has been good and bad....See Morelepetit matin
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