Wolf owner here, and I disagree with the statement about quality suffering after its merge with SZ. Wolf stands behind its products, and if something were to go wrong, the response is immediate and decisive. On this forum, you will rarely read about repeated problems with a Wolf range or oven. Do a search on this website and you'll get lots of input on the attributes or disadvantages of a Wolf range v other brands. Only you can decide how you'll cook, what you want in a range, etc. Most people are really happy with what they've purchased (regardless of brand) because they spent so much time doing research. Good luck figuring it out.

Both of these ranges are All Gas, and don't have many bells and whistles. I have a Bluestar and use a cheap CDN digital thermometer with a probe and timer ($20). Seems to work fine for me, and I'm glad it's not built in. I don't think there are any better gas ranges than these. You can add Wolf and Capital and that's about it. Capital has the most features (no digital timers etc, but is available with self clean option and rotisserie). My neighbor has an American Residential range, and I have a Bluestar. I think they're both very well made. The Bluestar has big,8-pointed, Star shaped, open burners- and these are the best there are. The American has a couple extra indicator lights, a broiler that shuts off if you open the door, and 2 fans for convection. The biggest difference is that the top is sealed and stainless with iron grates. (The entire top of a Bluestar is removable Cast Iron.) If I had to do it again, I'd get the Bluestar (again). For no other reason than the top burners. BTW, both of these have large, powerful gas ovens with commercial quality infra-red broilers. They take a while to pre-heat, but it's no fault of the oven burner (30,000 BTU's) What I can't tell you is if one is better insulated than another. Someday I'll get a chance to bake with the American, then I'll know more.

Been reading the board for ages, but first post. We did a lot a research on the board and elsewhere as we are just in the completion stages of our kitchen redo. We wanted a 36" all gas range. We were choosing between what was available here. Wolf, Jenn-air, Thermador, Electrolux and DCS for all gas. Loved the open burner Wolf, but this forum persuaded us to stay clear of the Wolf, Jenn-air and Thermador (do search at bottom of page on any, makes interesting reading for hours ;) ). So, we started looking at the DCS. At first we dismissed it as it had what seemed like lighter grates than the others, the burners looked a bit generic sitting there in a sealed one piece pan and the top was stainless instead of black. All our own taste (or lack there of!) issues. We I did a bit more research on them I could find little in the way of bad reports about them (maybe I just missed them, but I really try to research the best I can). So, went back and looked again, purchased and have been using for about a month now. Here are our findings and personnal taste conclusions. The stainless top has been a real boon for us. We've found we like it better as the range it replaced had the black porcelain type top under the burners. Not that we are not clean, but every little spec showed up on the black including dust and lint if you left it for a while unused. Was a bit of a pain really to keep clean as where the grates that had the same coating. The DCS all we've done is wipe with a moist sponge and dry it off to clean the grease spatters etc. The grates are not shiney, but rather a matte cast iron. Might be luck or the way they are designed, but we've found we tend to slop less on them. Probably luck. I've found also that in cleaning I really like the fact that I don't have to change into my workout gear to lift the grates for cleaning. They are substatial and designed for strength (we've had some really large pots/weight on them with no problem sliding around or anything), but not as heavy as on others we looked at that had full length ones. Knob wise they work nice and have good adjustment range with a large scale to get a good gradient of burner level control. I've not paid attention to push in and turn as we have been automatically doing that as that is how our previous range worked. I just went out and double checked for you and they are a push in and turn type knob. What else can I tell you about it.....the burners are sealed. Did not think I would like that, but as it happens, apart from look difference between sealed and the Wolf open type we were looking at I think I prefer the sealed now. Been easy to deal with when the pasta boiled over a bit. Don't know if it is an advantage or not, but the burners are quite a bit closer to the grates than others we looked at. With the size of the burners themselves we've found that, to stop the flame from going up the side of quite a few of our pans, we tend to end up with the flame adjusted in the medium low to low range. We have four burners that are the 17.5K and two at I think 12.5K. Just something to get used to as with our old range we had the burners up on high to med high for everything. The wideness of the caps bring the flame out more and even at that low level it puts out the heat so we've not had any issues with cooking anything. We've found that it just made us a rethink our old habit of settings from the old range and we don't notice any difference in cook time comparable to what we had. Cooks steaks, boils pots and recovers from dropping in cold items well. On the larger pans we have the medium to medium high on which is plenty!!! Have to get the wok out and play with that soon as the full on burner puts out! I've found it really nice that all the burners have a simmer setting. You have the high to low on all and then a bit further after low is simmer which is a seperate part of each burner. Has worked really well. Left quite a few sauces, onions etc. holding on simmer while I'm getting ready for them in another pot without burning them or drying them out. At least that is the way it has worked for me so far. Nice to not have to suffle stuff around to get to a simmer burner. Just turn it down and move on to the next. Each burner has the top part of the burner that is the main burner. Then below that is a different part that lights and runs when you put it on simmer. As with many ranges we looked at that had some sort of really low simmer feature, you can barely see the flame in the daytime or under bright light. That is why I'm glad that DCS put a little light in the marker for temp on each control knob. Can see at a glance if I left a burner on. At first not thrilled with the purple looking colour of this and the fact that it had the light feature at all compared to others we looked at, but now love it! Oven rollers for the racks work fine. Racks have a channel that slides on two wheels that are on each side of the oven. Not as nice as the roller slides that the Electrolux had that we looked at, but we've found that with pans etc. on them they slide out nice and work really well. Husband says the rollers are like how some cabinet drawers slide out. Also pointed out to me, which I can see now we've used them and have them, that easier to clean probably than roller tracks like the electrolux had, if stuff, in the rare event it would, would get down in them. So, overall a big thumbs up for the DCS from us so far. We are really heavy duty cooks so we've used the range daily since we've had it. Like it so far. Do need to read a bit more on the convection to make sure of rack position and that I'm doing things right. Cooked three half sheets of shortbread in the oven, had two pans on one rack and another below it. Looked to me like the area back by the fan was browning faster than the other areas. Will have to check if it is positioning, a design flaw or a temperature setting issue as I put it on at the regular temp I cook it at. Also, need to thermom the oven so I can see where it actually is cooking temp wise. Do this in all we've had, but just not got to it with the other kitchen stuff we've been doing. Manual says it is factory set and not adjustable if I remember correct, but just want to make sure where it is. Seems like every range we've ever had has needed some adjustment. Quite wordy for my first post ever. Guess I've been saving it up! At least, if you can get through my blatherings, I hope it helps with some info you needed and helps you make a decision. Can't provide any info on the Bluestar. Did not find a dealer here for them and only heard of them on this forum. Didn't want to deal with mail order. Our preference on that as read that some have had no issues. We wanted local so we could get for sure service if needed. Right or wrong, we also purchased an extended warranty on ours. Lot of cash for a range so wanted to make sure we were covered. Your choice on that. Cheers

I have a Bluestar 30" RCS v2 and a Zephyr Napoli 36" island hood (ZNA-M90CS). The stainless steel color match is very good. To my eye, they look as if they were made from the same batch of steel and brushed with the same tools and technique. I really love my Bluestar RCS but I have mixed feelings about the Napoli. It looks really nice but it is a lot noisier than I expected. Technically, the noise volume is relatively low and to spec -- ranging from about 40dB(a) to 66dB(a) depending upon the fan speed setting. The problem is not the noise volume, but rather, the quality/pitch of the noise. It is not the low frequency sound of air rushing through the baffles. It is a higher pitch whirring motor/fan sound right at ear level.. You can easily talk over it with normal conversation, but it is quite irritating to listen to. Also, as an island hood, its flat bottom capture area it is not very effective. If I place a steam kettle with its spout directly under the center of the hood (the baffles are 33" above the burner grates), a large portion of the rising steam hits the baffles and then just rolls around and up the sides of the hood to the ceiling. There is no effective storage volume below the baffles to capture and hold the effluent long enough for the air flow to completely exhaust it into the duct. In retrospect, I would rather have an island hood with an external blower and deep recessed, angled baffles.