BlueStar RCS Sealed vs Open Burner

3 years ago

Hello,

I am currently ready to upgrade my range from electric to gas. After much research I have determined to go with the BlueStar RCS but I am struggling with determining to choose open or sealed burners. I will be using it for searing but would like to begin to cook with a wok as well. Where I am struggling with is the BTU output difference. The open burners have a max output of 15k while the sealed burners max is 21k. I love the open burner concept due to it heating the whole pan and ensuring flames are directly on the pan rather than having the flames go up the side of the pan.

From what I have researched the 15k open burners will work better than the 21k sealed burner for wok cooking since you can set the pan directly in the flame. What I have struggled to find in my research is which would be better for searing. Would the 21k sealed burner perform significantly better than the 15k open burner for searing or will the difference be minimal?

Thanks in advance for any help!

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Comments (8)

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Paul Carroll
3 years ago
Bump- is there anyone that has experience with RCS 15k open burners?
stars26
3 years ago
I don't know if it performs any better, I assume if styr frying a lot will make a difference, but the premium to go from 15k to 21k is pretty steep. I ordered an RCS, I am not a Chef , not even close. I figure is better than my 1990 coil electric stove. I was able to order an upgrade burn and will replace one of the 15k burner. I have not installed the range yet.
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Thank John for additional data point on BlueStar. 3min 40sec seems to be consistent with Trevor's test on Capital 3min 36sec with 25k BTU burner. For my AEG induction wok hob @ 3.2kW, it takes just 2min 52sec to evaporate 80ml of water. It is best however to see in pictures how this behaves. This is a 14" wok that fits the curvature rather well. It sits with bottom half or third touching the recess area. This is somewhere around where the water edge is. It is also around the area where induction coil locates. You can see the darker seasoned area. That's where the main heating zone and my main cooking zone is. At a few seconds in after the induction unit starts on P, we can see bubbles forming. That makes sense as it is the area where induction coil is. At 11sec, steam starts to form. Bubbles now form a solid ring around the edge. At 16sec, steam starts to fill up my cooking area. At 41sec, this is smoking hot wok. Water is boiling vigorously though out. It is a bit difficult to see with this amount of steam, but you know what it is. This show the amount of steam from a different angle. At around 2min mark, the huge heat from induction is dying down. This is mainly because the water level drops below the area of the induction coil. So it is entering the much cooler spot. The heat that keeps evaporating the water now is from conduction, which is not the best thing for thin carbon steel. You can see that it takes quite a long time to evaporate this very small amount of remaining water. The slight red glow clearly shows where the induction coil is. At last, we get there by 2min 52sec. Cheers to induction wok hob. You're the best.
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A traditional wok burner is a jet aimed dead center in the bottom of the wok that created levels or heat with the most intense being in the center. Since the burner on the Bluestar is round, it creates a ring which you can clearly see in the photo as I was seasoning that wok. This ring which may not seem like a big deal is about the exact size of the amount of oil, ginger and garlic that most recipes start with. It is not a huge issue and it still works great once you get more food in the wok. The griddle is built in, it is one lone burner underneath and is temperature controlled. All the Bluestars can take the Interchangeable Griddle Charbroiler accessory There is some movement when I cook in the wok but not a ton. You can really move the food around easy since it is so large. I have the 36" so that picture is it in the front right, the center is the griddle and 2 more burners on the left. I do not think I use anywhere close to the 22k when I use the wok. Anything past medium and the flames are wrapping up the sides.
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Paul Carroll
Original Author
3 years ago
How did you order an upgraded burner? Are you doing the "hot rod" option?
Chris T
3 years ago
I have the RCS open burner and I cannot imagine this would not be powerful enough for you. I have cooked from scratch my entire life but there was def a learning curve switching to the Bluestar. I love it and I think you will too. When using the wok, it is hot in about one minute. I think you will be happy with the searing.
stars26
3 years ago
Paul yes, I ordered the burner before I placed the order the range, I ordered from Let's talk parts.com , it took about 3 weeks to ship, they didn't ask me for a serial number or anything, it was a little expensive, I think I spent $120 for one set
bluestar 18k burner head 729801
bluestar venturi/ burner gasket 734301
bluestar orifice hood #47 709547
you can get the gasket and orifice cheaper elsewhere, but I didn't feel like fooling around to save $20.

once I do one, will upgrade another burner. we shall see.
Mconn
3 years ago
last modified: 3 years ago
I won't be much help in your question on comparing the sealed burner vs open burner models.

But, I'm in the same boat as @stars26. Our kitchen remodel is nearing the end and I have a open burner 36" RCS waiting to go in. I also have a 21K burner upgrade that I will be swapping into one of the 15K front burner spots. From what I've read lurking around the forums here, most owners are very happy with the BTU upgrade from "standard" range models when buying a BS even at the 15k specs. Any BTUs over 15k are just cherry on top for an average home cook is my understanding - not that you wouldn't notice the heat difference, but more that it may not be a necessity depending on your cooking style and menu preferences.

I was looking for the extra BTUs in at least one burner, but wasn't able to afford to pay the premium to go up to an RNB. So am going the burner replacement route. I'm looking forward to having the range in place soon and in use hopefully not long after.
Horace Chan
3 years ago
Same boat here but have not committed to the RCS yet. i m in Canada and wondering if someone knows where to order the BS parts in canada?
Vinil Cheeramvelil
3 years ago
Looking at the RCS range - since I have a hard time justifying the premium for the RNB and Platinum ranges but would really like to get at least one of the 25k burner. I have a 60k burner and love it and do stir fry all the time. Has anyone tried to order the 25k burner from letstalkparts and replaced the burner on the RCS successfully?

What size orfice to use? Technically if the parts are the same between platinum and RCS, should be able to use the same size orfice as on the platinum. Does anyone know what size it is?

If this is not possible, maybe I pay the premium for the RNB and get the 22K burners... From what I understand the orfice is same for 22k and 25k burner - just that the 25k burner has some extra holes.

Appreciate thoughts on this.

BlueStar RCS Sealed vs Open Burner

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Paul Carroll

stars26

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BlueStar RCS Sealed vs Open Burner

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