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There's a "Ranges" threak, I think started by Manton, with a lot of helpful info. Honestly, the chowhound forums and gardenweb are great resources, though I agree you need to wade through a lot of info and partisanship, and it can be hard to sort out fiction from fact when you don't know the posters as well. I am also in the market, and I have pretty much settled on Blue Star. If no frills is what you are looking for, BS is it. I don't know that there are any electronics in the damned things besides the thermostat and the ignitors. No screens, no clocks, no timers, no nothing. They have monster power (22K BTU - better than anything else on the market, unless you buy a dedicated wok setup - Capital has one - but it replaces 4 normal burners. Since you're doing a swap-out on a 30" unit, that's not an option). They also have pretty serious broilers, and I gather the infrared gas broilers are superior to anything electric on the market. There are definitely some complainers out there who've had bad experiences, but as you point out, there are complainers on every brand. Someone has had a **** experience with everyone. But what appeals to me about BS is that they're so simple, I've been told any qualified gas guy ought to be able to fix it. The drawbacks of BS seem to be: - No self-cleaning available. - Gas oven, which can be a little less stable than electric, and I think is apparently more humid than electric. For serious bakers, I gather this is an issue. - They're pretty fugly and the build quality, while solid, is not nearly so polished as most of the other brands out there. - Open burners, which many say are harder to clean. Full disclosure: I don't have one yet, but I am doing a complete house remodel and I'm pretty much settled on the BlueStar. I looked at the other high-end brands: Dacor, Viking, Wolf, and some of the other more mainstream brands as well... none really appealed to me like the BS. I did not look at any Bosch units. Power was a big issue for me that nobody else could touch. Wolf was probably 2nd on my list - it was recommended by several pro chefs I know who have them at home. Also, I am getting a 2nd standalone electric oven, so some of the oven issues fell to the wayside for me. Good luck and have fun. There are so many aspects to consider - Even the BlueStar I consider to be something of a compromise. Edit: Also, BlueStar is in Reading, PA. Knowing where you are, even if you have a major issue, the manufacturer is just a few hours' drive away if it comes to anything serious.