Moraflauta: For the Broan MUA systems, have a look at these links: http://ths.gardenweb.com/forums/load/appl/msg010822599493.html?6 http://ths.gardenweb.com/forums/load/appl/msg0313214523464.html?40 The second link is titled "Braun" but they meant "Broan." For finding contractors, I'd start with my local government's building department/code enforcers and find out if they've ever inspected any kitchen hood MUA systems -- if so, ask who did the work. Also, I would try calling any local retailers who sell higher-capacity range hoods (if anybody local sells them). Also, there have been discussions here at GW where folks have owned-up to using exterior-venting 400 cfm OTRs with pro-style ranges. Heck, if your stove is against an exterior wall, you could even vent the existing OTR and work with that for a while. Almost any overhead vent-set-up will do a better job than the downdraft and recirculating vents you now have. A 400 CFM hood would be better, even if not as good as the venting could be. We have to work within our budgetary, spatial and architectural constraints, Wekick: Specifically I would love it to go low enough to -hold an 8 qt pot of mashed potatoes in enameled cast iron. Can you do that with your Wolf range? I've done that with induction but very low gas flames seem a little too concentrated to evenly heat the cast iron base on my LC enameled CI when I've got mashed potatoes in them. Of course, the burners will do the stupid melt-chocolate-on-a-paper-plate trick and I haven't needed a double boiler for years even with my previous GE DF range. Holding mashed potatoes on a gas stove-top is the one task for which I've needed a dispersion plate/disk/flame tamer. Todd or any of you folks with a BS or AR have any better luck with the star-shaped open burners on your ranges? Maybe I just don't put enough butter and cream in my mashed potatoes? ;>) This post was edited by JWVideo on Tue, Feb 4, 14 at 16:23

My wife and I went to a dealer that had both models in stock in a mock up kitchen and were told the following. The BS range has a better flame but the 20k btu burner of the KA is much stronger then the 15K star shaped burner of the BS. The side and front panels of the BS will get much hotter then the KA due to less insulation. The BS oven was not concidered to be a "true" convection oven when compared to the KA, which for me, I didn't really understand. The fact that the burners as well as oven will be much more work to clean was a real turn off for my wife. Keep in mind we have two kids at home that also like to cook but make a real mess while they're at it and don't like to clean up afterwards. The 15K burners on the BS were not strong enough for some homeowners, but that boils down to cooking styles/personal preference. The BS is not able to view cooking temperatures, but that is not a deal breaker, only a set back. I believe my wife is going to go with the KA.

FINAL VERDICT ON HOT DOOR ISSUE: This is a great product with an unfortunate, and very real, design flaw - through all of the models, not just this one. The hot door issue is real, and it is a risk you should be aware of before purchasing. If you have young children, toddlers or infants - I don't see how you can buy a BlueStar stove in good conscience - despite them being beautiful cooking units. I just returned from an appliance showroom where we ran the BlueStar (two models, RPB & RNB) at 500F for 30 minutes. The door was warm to the touch. The knobs were hot - too hot for comfort. The kickplate (louvered) and the driptray edge were straight up scalding. Had I kept my hand on the kickplate or drip tray for more than a half-second, I would have been badly burned. The price of these units is immaterial to this discussion. These ranges get unsafely hot for use in a family home. For singles, adults without kids, or families with grown kids - the unit would do nicely. Frankly I am surprised these have passed the appropriate tests to be sold on the Canadian market.

We have had the 36" Blue Star range (model RCS36SB) for about 5 years and would not recommend it. The knobs get very warm and we have had problems with the convection fan as well as ignition (gas would build up in the oven while it failed to ignite), both problems required multiple service visits The latest problem, the oven knob broke off and Bluestar said they no longer manufacture the part. Bluestar said they changed from a mechanical thermostat to an electronic thermostat and the ”upgrade” would cost $350 to purchase, not including installation (total cost estimated at least $500). I assume they redeigned the oven knob/thermostat because they had so many problems with the knob, convection and ignition. Even though it was under warranty and the knob broke due to faulty design, the service manager refused to provide a replacement part. I guess you can expect problems to occur with any appliance, but I do not expect them to provide such poor service, especially when they know it broke due to their own design flaw. It takes them days to follow up on service questions. Best to stay away from Blue Star.