I think there's a few threads directly on point that are worth checking out. I have cooked on a wolf DF, and it simply does not compare to the bluestar. The wolf, in my opinion, is just a more expensive version of the "mid-range" lines, like GE Momogram or Amana, that cost half as much. The wolfs burners are sealed, and do not have the same BTUs as the Bluestar. The wolfs sealed burners are also fairly large in size, so using smaller pots and pans results in a lot of wasted heat. For these reasons, Cooking on the wolf was hardly any different than cooking on my old sears range in my apartment. Cooking on the bluestar, however, is like cooking on a real restaurant range. You will love the high heat, the star-shaped open burners that'll be very efficient even for small pots and pans, and the ease of cleaning of the rangetop. As to the oven, I think the bluestar's is fine, as is the wolfs. In terms of reliability, I haven't had any issues at all with my bluestar that I bought two years ago. It is the V1 model that seems to have remedied many of the complaints that were discussed on this forum in the past, such as the hot doors, constant clicking, and broken igniters. As to the first, my oven door never gets hot to the point of burning, although it does get warm. As for clicking burners, the V1 model now uses individual modules for each burner whereas previous models used modules where multiple burners would click when only one was being engaged. Now, when you turn on a burner, only that burner clicks. Lastly, the V1 model seems to use more durable igniters than prior models. I've had mine two years and never had a problem. Even if they break, they're easy to replace (just using a basic screwdriver) and they're only about $25 a piece. Some people have gotten a lemon with all kinda of issues with the bluestar and I'm sure the same is true of the wolf. If you do, you'll figure it pretty early on (at least with the bluestar which has no fancy electronics that could cause problems down the line) and should still be under warranty that'll hopefully resolve the issue(s). All in all, I think you'd be very happy with the bluestar. I myself was going to get a Viking, but at the last minute changed my mind to the bluestar. Even if I had a perfectly working Viking, I'd have always regretted not getting the bluestar as it really is like cooking on a true restaurant range.

Hi tyguy, Thank you for replying. I was hoping that someone who likes his/her bluestar would chime in... If possible, yes, real numbers would be very much appreciated. For the lowest temperature, I need 200*F or below (drying bread for breadcrumbs and especially merengues). From what you're saying, it looks like you're getting something in the range of 130*F or lower; is the oven really regulating that temperature? For the highest setting, 500*F is a little low for thin-crust pizza or artisan bread, but this is more a matter of convenience for when it rains and I can't fire up the backyard brick oven. When you say that you had your thermostat set to 500*F, does this mean that the user can tweak the value? With an all-mechanical range, I think that the numbers on the knob do not necessarily have to match the actual temperature, as I can use an oven thermometer; all the oven has to do is to heat evenly and have as little hysteresis as possible. This is what makes me think that the only other choice I have (the 30" CC) is not so great...

answers: kobe hood: http://www.ventingdirect.com/kobe-ch9130sqb-30-wall-mounted-under-cabinet-range-hood-from-the-ch-191-series-with-up-to-720-cfm-and-recirculating-option/p416971 @bickybee: i bought from plessers on long island - but paid them in full about 4 weeks ago so that they would hold the stove in their warehouse so that there wouldn't be a delay. we considered a color but went with stainless because of the wait times. now i'm glad we did. very classic. @mojavean: omg. and i'm about 2/3 through the burnoff right now. it's stinks stinks stinks. and why am i doing this on an 85 degree nyc day??? but husband and daughter are out of the house so it seemed a good time.

I'd be looking at an induction range. Induction requires 1" not 6"....do you have 240/220 into the house and space in the panel such that you could get it into your kitchen? The Frigidaire range is well reviewed and a good price ($1500), that plus the new dedicated circuit ($500-$800) and possibly new pots and pans ($350) will still be less than the bluestar ($4,500) and it will feel more spacious because it will look like smooth countertop. (Need a "hot" name Bosch induction is $3000) you cannot have a microwave hood over the bs but you can over induction. I'd get over loving the bs it is inappropriate in this limited space.