This thread is making me seriously hungry.....as well as wanting a BS 48 range. | You can also customize with BlueStar. BlueStar, Start finding answers in our Resource Center full of videos, buying guides, and checklists. It sounds as if the burners are great. Wolf has a 300 CFM option unlike so many brands that manufacture pro-style hoods, and a salesman told me that this is because Wolf is based in the northeast where a lot of cities have strict CFM requirements in the building code.
From the specs, Wolf has the better broiler, whereas BlueStar technically has a better convection system.The burners are more powerful in a BlueStar with Wolf having a better simmer and cleanability, so that depends on how you cook (and clean).If you want a unique look, then BlueStar is the best choice in the appliance industry with 750 colors and the ability to customize your own.However, for high-end appliances, reliability may be the key factor.
Both BS have open burners which I love.
I have read issues with repairs on BS but not on Wolf. You can also choose over 750 colors and 8 trim packages with a BlueStar range. I'm evaluating 48" Wolf AG, Blue Star RNB and Miele DF. Ha!
Our original plan was a 48" BS with griddle. With BlueStar, it is too soon to know. They go up to the ceiling and don’t fall short on making a major impact.
The ONLY down side I have with it - is that it does take a long time to preheat the oven - 20 - 30 minutes to reach 400 degrees, but you will adapt to that. I have really enjoyed the Wolf, but dislike the small, central flame on the low and simmer settings. Menu is Thomas Keller's last supper chicken; smashed lemon, garlic, rosemary potatoes; arugula, strawberry, and feta with lemon poppy seed dressing; and- tah dah - flourless, chocolate cake. Over 800,000 people have already found answers in a Yale guide. But, they kindly provided me with the CNP sales number. Hey guys, so I wasn't able to find a good thread discussing high end ranges so am hoping to get a bit of insight from people that have these brands or have done extensive research on these brands. Thank you so much for the help. A showroom salesman confirmed that yes, it is common for the knobs to break off, but otherwise the quality issues with Wolf are minimal. I would love to know if I've missed something, but I've spent about a month looking at several dozen brands and can't find much outside of BlueStar, Wolf or an expensive custom order that meets the criteria. I cook on my stove three or more times a day, and what a pleasure it is!
Wolf is one of the only high-end brands to be on our most reliable list of manufacturers. The heat from the burners is notably stronger than the Frigidaire's.
I need to find clear rubber tubing to serve the, same function but haven’t gotten around to it.". I do love that they are an American company and am willing to spend more for that. In many ways, these two ranges are similar, without advanced controls unlike Jenn-Air, Miele or even Wolf''s own dual fuel range. That is what I had in my last house and was happy with it. (not the best glamour shot!). The blower has to be rated at 400 CFM max. (Their consumer ranges are now sold under the BlueStar … I will be installing electric wall ovens so I'm sure I'll be using the big oven less. Dacor looks like Miele's gas range which is also simple & elegant (discovered it too late in the game to start considering it).
Although it has the same brand name as Wolf commercial ranges, I don't think that its current design was actually derived from them (Edit: I could be wrong on this). It was awesome and it always looked great and was easy to clean. I really want to go with the Bluestar gas, electric combo but I have read so many non positive things I'm shying away from that decision. You don't say if you have any specific types of cooking you do, but concur fully with above comments about differences in burner power. I am going back and forth with my cook top and wall oven decision and cant make up my mind. Thanks dietitian and nightowl, both helpful comments. Said he could do a complete overhaul on the unit for under 2k but cautioned me about do an entire kitchen remodel around a 25 year old frig.
I don't see many folks opting for these but they constantly come in handy - from the standard holding food temp during prep to getting butter soft to keeping your takeout bag warm for a few minutes. The burners are more powerful in a BlueStar with Wolf having a better simmer and cleanability, so that depends on how you cook (and clean). @stevep2005 @nightowl? Wolf vs Blue Star Our long awaited kitchen remodel had finally begun. These do collect some grease over long periods of time. Question - I have a 54" space. I rarely use all four at once, in fact, if I had room for a 48" in my kitchen I'd get 4 burners and a 24" griddle! I've been using my BS 36" RCS, propane, just less than a week... but was able to roast 8 prime ribs in four tins.. 2 in each and it beautifully did them med. My experience and that of Greenheck for commercial cooking suggests 90 CFM/sq.ft.
I can't say anything negative about a BS as I don't have one, but I can't say anything negative to date about the Wolf. Cooks so quickly & evenly in the pan- no hot spots. The top rails were about 1/4 too long preventing the island trim from sitting flush in the rear of the range. I just thought that I would add, in contrast to some of the comments above (which might come from RNB owners) that the oven heats up extremely quickly -- ready to bake in 15 minutes or less. I have read of repairs costing $2500.
They also offer knob colors of stainless steel and black. Pro Cooking, Start finding answers in our Resource Center full of videos, buying guides, and checklists. 4) The control knobs and oven door heated up considerably when cooking in the oven. Looking at colors on a monitor and looking at them in real life are 2 different things, but on my monitor, comparing your brick against this color they look good: http://www.benjaminmoore.com/en-us/paint-color/topaz A new light fixture with a different shape would be nice. I line my drip trays with aluminum foil and I change those out weekly. On the Wolf, the sealed system seems to keep everything right there but we've heard it can be hard to clean when stuff does spill and burn on to the enamel. Both Wolf and BS built in griddles have only 15K BTUs on the 2 burner size. We all at Houzz appreciate your continued participation in advising especially since your remodel was a decade ago. I am currently preparing for a kitchen remodel and am torn between these two models. They publish their simmer in degrees. VAH has a partial top-down unit that would allow you to have tile from the stove up to the bottom of the shelves, then SS and the wire shelves north up to the hood. .
I have the VAH with heat lamps and a Wolf 48" and need to come up with something for shelving. This is a QUALITY stove and the 22,000 BTU burners will have you cooking restaurant quality meals right off the bat! If you want easy cleanup and ease of use, and want something that is pretty good to cook with, but without the hassle of open burners, go with Wolf. Wolf and BlueStar are two ranges similar in many ways. Warming shelf rack - #10028, MSRP = $36.40 eaUpper clip - #10089 (one per shelf), MSRP=$5.80 eaLower clip - #10089 (two per shelf), MSRP= $5.80 eaShipping cost is additional (was around $11 for me)Wind CrestCNP Industries, Inc. - 1-877-387-6721.
The Wolf range offers good features but also offers great durability. Just dnt to deal with any aluminum foil to cover the tray -so I am still switching b/w Miele and Wolf cook top. I'll have to take another deep dive into the post, but hood design as well. My brother the chef wanted to know why I could have one and he couldn't. Excellent. I too live in So. Fate intervened and we now have a shiny new 48" wolf dual fuel with grill. Need ideas to cover exposed side of Bosch slide-in range. We decided to go with the Wolf mostly because, at the time, the offerings from other companies (including Bluestar) had lots of negative reviews in terms of reliability. We will let you know what we decide and how it works out. There seemed to be no science connected with the subject. Think I'm now leaning toward a BS. A gas oven is more drying to what you are baking anyway so to not have the option of turning the fan completely off would not work for me.
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Forget what’s expected and ‘fashionable.’ Bold gardens teeming with site-appropriate plants make for a richer experience, What does an Iron Chef go for in kitchen layout, appliances and lighting? I would avoid Wolf electric ovens. We blocked between the studs with plywood.
Regarding Blue Star ranges: I purchased a new 30" Blue Star gas range in 2009. An overlay would also allow much more heat as you can place it over 2 burners. Some professional hoods have a flat underside with no containment area. It's a professional application. I think it provides a better, more even and efficient cooking surface.
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