Bluestar rangetop Burners cook uneven
chris doe
last year
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chris doe
last yearRelated Discussions
Review of BlueStar 36" wide 6-burner rangetop
Comments (5)I have a 30" rangetop and will just echo what Hilltop55 has said. Just a few more comments. IF you go to teh BlueStar website there's a video on how to adjust your burners. I did that and my simmer burner is now ultra low. I just made Chinese food last night, and in my mind there is no better home system for Chinese cooking than Bluestar. I took out the grate and the wok just sat down in the burner. I was able to get a sear on everything -- the so called "breath of the wok". Every few months, I put the grates into the oven and turn on the clean setting. This removes a lot of the dirt and grease. But in between, yes it definitely gets greasy and dirty, but you're not eating off of them; you're cooking on them....See More6 burner Kitchaid rangetop or 5 burner Wolf cooktop?
Comments (3)I didn't do a lot of searching before choosing my KA 6 burner. It is installed, but not yet hooked up. But one thing I really like is that the granite gets cut in under a flange, so there is no "crud crack". Another thing I like is that my counter run is extra deep at 27" (29" granite), so the rangetop was set back nearly to the wall and nearly flush with the countertop. Here is mine, followed by the floor model which is set in a standard run and protrudes an extra 3+ inches....See MoreRangetop Dilemma - induction, grill, griddle, open/sealed burners
Comments (12)I'm on the side of open burner gas. I think the optimal arrangement is a range top and separate wall ovens. If you have to have a range, I suggest the BlueStar due to the burners. You use those more than anything else on a regular basis. To answer your question about open versus closed burner, open wins hands down every time. It's not difficult to clean. In my past, I've had open burner Wolf, Viking and BlueStar in a residential setting. My closed burner experience was with Thermador. It's been quite the adjustment moving from a BlueStar range top with open, star-shaped burners to much lower power Viking round open burners. I miss the BlueStar. I will also opine that while power is important, the shape of the burner is the most important feature. I don't like using the griddle in a residential setting. I find myself pulling out my old griddle pan. I go out side to the grill. Both features make a big mess inside and I don't like having to clean them up. Grease gets everywhere. That's my personal preference. You have to make that decision for yourself. Most people only see one of these in the showroom when it's shiny and new. Use it for a few years and see how they hold up. I do use the griddle burner for a warming tray. So, it does have a use. I don't think you need to dedicate a burner side for a grill or griddle. But, that is just me. I loved my BlueStar and I miss it....See MoreBluestar 6 burner rangetop and cookware
Comments (20)I have a carefully curated collection of pots and skillets that we use with our Bluestar. They work well and are generally easy to clean. I have a couple of different LeCreuset and Staub (my preferred brand) enameled cast iron Dutch ovens. This includes big >5qt but also some of the really small <2qt pots. I put them into the dishwasher, when I am done using them. It makes the enamel on the inside a little dull, but that's the only problem. And with Staub, you don't even notice as their black inside is IMHO better quality than the material that LeCreuset uses. Cast iron in general works really well with Bluestar's star-shaped burners. I have two smallish triply stainless steel sauce pans. They also go into the dishwasher and they get used for dishes where cast iron isn't a good fit. I also have a huge stainless steel stock pot and a stainless steel pressure cooker. They can go into the dishwasher, but take up a lot of space. So, I often wash by hand. Now for the more interesting part, I have a 14" round-bottom carbon steel wok and two cheap Lodge carbon steel skillets (always wanted to upgrade to something a little nicer, but the Lodge actually does the job quite well). Takes a little getting used to. You have to make sure that it is seasoned, and you should only ever add ingredients to a hot skillet, but then it is practically non-stick. It also is super easy to clean, as long as you clean it while it's hot. And the best thing is that Bluestar's burners heat these skillets super evenly. Most home users can't use carbon steel very well, as their burners cause hotspots. But that's not an issue with Bluestar. Looking at the selection of pots that @Peke (Patti) has, it doesn't look as if she is wildly off from what I found useful. I just don't like any of the non-stick, I bought stainless steel multiply instead of clad aluminum, and most importantly, I make good use of my dishwasher....See Moreopaone
last yearJohn Williams
last yearA Mat
last yearchris doe
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last yearopaone
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last yearchris doe
6 months agolast modified: 6 months ago
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