Just back from the store again. Berta definitely has just a regular broiler rather than the better infra-red one we want. So, those are definitely out. With the Wolf I'd have to pay $200 extra for the back riser, but I'd also have to do the same for the BS. So, that is a wash. Yes, I really thought I'd prefer a color and that has been complicating my search and my decision making. But, the Wolf to me is actually one of the more attractive looking ss ranges. Since I am replacing a white range, I have a couple sheets of the dull side of some foil hanging from my current range just to get an idea of how the stainless would work in my kitchen (it looks better than I had thought it would). I'd actually started to investigate the possibility of getting a custom paint job on the Wolf (assuming the painting was inexpensive enough), but having just looked at the range again I can see it wouldn't work out because the door does not cover the full frame of the range, and there would be a stainless frame around the color. Wolf actually seems to have a much better warranty than the Bluestar. And, if anyone else reading this in the future is wondering about warranties on floor models, I was very surprised to find out when reading warranty info for both models that Wolf honors the full two year warranty on floor models while BS only gives a 90 day warranty on floor models. Yes, I've read all of the posts and know the pros and cons of both. I just can't quite make up my mind. Thanks to all of you. ctycdm--I had to laugh when I read about your search for your final range purchase ever. That is exactly the position we are in--thinking this is the last range we will ever buy. I think that is adding to my vacillation about what is most important to me. Do you like your black color a lot more than you would have liked stainless?

Years ago I cooked on a Wolf open burner (converted to LP) and it was fine. Good even heat distribution. Very much like the old restaurant ranges I was use to. This was back in the mid/late 90s so Wolf has likely changed their design since then. Back then they were still the up and coming brand and their ranges had a bit of a utilitarian restaurant look. I love the Bluestar. Best cooking machine you can get for the home. The open star burner is wonderful. Comparing the Wolf from the mid '90s and the BS, BS wins hands down. Nothing really wrong with the Wolf (as long as it's an open burner) and if I never tried the BS, I'd probably be happy with it. Now that I have, there's no going back. With regard to reliability... You'll here horror stories about every brand. Bluestar is no exception. I think BS went through some growning pains about a year or so ago but I think things are getting better. The thing I like about their design is that it's completely accessible. I pop the top and the plumbing, electronics, and burners are all easily reachable. There's no secret panel that you have to use the magic screw driver to open. The reason I say this is that I'm confident if the ignitors or the spark module ever fails (which is the most likely thing to fail since everything else is just plumbing), I'm sure I can buy the parts and replace them myself.

Clinresga once reported here a sound test comparison of his Vent-a-Hood he had at one location and a more conventional system at another location. The VAH was reportedly much louder. A Google search based on this web site's URL and his name may find the thread. As I recall it was a long thread. There are also threads about cleaning VAH that should be evaluated. In my view and that of others, the 18-inch VAH mentioned above is too short front-to-back (depth) for serious cooking. One wants an approximately 24-inch depth to have overlap in depth as well as in width. With the added aperture, more CFM are needed to keep the air velocity up at the baffles (or whatever VAH use in their aperture because they use the squirrel-cage fans to perform one of the functions of baffles -- grease collection. The problem with the CFM capability reported is that it is an apples to oranges comparison. Different things are being measured. It has been my presumption (giving VAH the benefit of the [great] doubt), that the CFM they report is measured for the hood and blower, while that for most fans and blowers is for the fan/blower alone without a hood. In both cases, when ducting is added and the make-up air (MUA) is restricted, the actual flow rate will be significantly less than the number associated with either the VAH or other blowers and fans. What I would recommend for a 3 ft by 2 ft aperture is 6 x 90 CFM actual, and a factor for losses. Maybe (!) this is only 1.2 for VAH (with windows open) and 1.5 for conventional roof-mounted or in-line blowers/fans. It depends on too many factors to just throw out a number that will be valid, but the 1.5 is probably at least reasonably conservative given a decent source of MUA. Under most cooking circumstances, you will be operating the fan at part power because this maximum flow rate won't be needed; the uprising effluent velocity will be lower than assumed for the "90" value. Sound level should be significantly lower. If you like quiet, then a roof fan and in-line sound suppressor with a baffle hood will be best, with most sound apparent to the cook being air turbulence at the baffles. kas

I know this has been beaten into the ground in some threads, but if anyone has updated opinions, please advise. I’ve been looking at the 30” Bluestar RNB or platinum, the wolf gr304 and the Miele HR1124G. I’m a very serious cook. Initially that led me to the bluestar. I do a lot of sous vide cooking, and the high btus for searing sound grand. However I read some bad reviews about the reliability. That said they have high owner satisfaction. The wolf interests me because it’s known to be bulletproof. It looks nice and is a capable. Selling my house in 5 years and the name may help sell the kitchen. That said it has low btus and seems the least exciting oven I’ve looked at. Finally the Miele interests me because I’ve use several of their other products and they are built very well. But the look is a bit more modern than I like. It’s got decent burners though and has a bit of technology that may or may not be a benefit. Obv more stuff can go wrong. If there’s something you think I should look at please let me know. Anyways, if you have time, please share your thoughts. Cheers.