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Raleigh’s Review: Blue Star Platinum Range vs Capital

Written by Appliance Dude | December 5th, 2015

I am happy to present Raleigh’s second review of his BlueStar Platinum range which he purchased about nine months ago. He wrote an initial BlueStar Platinum range review after using it for a few weeks, but now with nearly a year under his belt, he felt it was time to share more information on his BlueStar Platinum range. I want to give a big thanks to Raleigh for taking the time to write these incredibly detailed and articulate reviews. Keep on rolling Raleigh!

BlueStar 36" range

Raleigh’s BlueStar Platinum 36″ Range

Dear appliance dude.

I’ve now cooked on my BlueStar Platinum 36″ range with 6 burners and interchangeable broiler for over 8 months. I’ve owned 2 other pro style ranges for about 10 years and this range out performs them both by far. This powerful and equally beautiful range has tackled massive pots of stock, delicate simmers, sautéing, grilling, wok cooking, broiling and baking with utmost precision and ease. I think I’ve run the gamut, and I’ll discuss each with you and your customers.


First up:


1. Sautéing. BlueStar is a genuine restaurant range with 6″ star shared burners. Power aside, it’s their design that makes all the difference for successful, enjoyable cooking. The flames shoot straight up to the center and over the entire base of the pan- evenly. Unlike round sealed burners that throw all their heat to the outer edge. No great cookware can compensate for this uneven heat. The results mean your crab cakes or meatballs all brown the same and in the same time. More importantly, the fond (the brown bits that develop in your pan for great flavor) is not in jeopardy of burning because you’re not still trying to brown food in the center. Which is what happens on conventional pro ranges. Also, these burners perform the same on all sizes of pots and pans, with even heat at all BTU levels. What an advantage!
– My large pots, pans, and skillets sit center over the rear burners too.


2. Boiling. These burners bring my pots of stock and pasta water to a boil more than twice as fast as one of my prior pro range’s sealed burners. Also, a gallon of pasta water needs only a couple seconds to recover a boil when pasta is dumped in. Your cooking time starts immediately.


3. Grilling. The interchangeable grill fits over two burners. I always pan grilled indoors. But the sleek design that came with this range really enticed me to do it. If your grilling for more than two, I suggest doing it outdoors because of the smoke. But wanting to test the grills capabilities I had my family over and grilled 8 very thick pork chops all at once. Almost 1 pound each. The results were fantastic. The trick is to let the grill heat up slow on medium low heat for 15 minutes and then turn the burners to around medium heat for another 5 minutes. A nice dark orange glow from the baffle is what you want. The grill, when heated up adequately, was quite even in heat, including the middle section between the burners. The chops all came off at the same time in great comparison to chophouse standards. Great grill flavor and juicy. I loaded the grill up with asparagus for a great side. If your into grilling indoors, you’ll love it. Far better than high heat pan grilling.


4. Broiling. What can I say, the broiler is a nice size, heats up fast with ferocious searing heat. The ceramic radiates heat consistently without the on-off cycling fluctuations of most gas broilers. Closed door broiling with perfect results. What I also like are the rack positions in relation to the broiler. Great spacing for skillets and other means of broiling. Keep a sharp eye on food using this broiler. Shrimp scampi is done in a flash. With a little practice you’ll love it’s steak and chophouse power.

5. Oven. The more I use the Platinum oven the more impressed I am with it. The temp is so precise and consistent. The heat is even throughout too, because it has true European convection. Meaning the ovens gas heating element is in the back of the oven, and is encompassed around the convection fan. It is unlike typical gas ovens, where the element is in the bottom and a separate convection fan is up inside circulating ambient heat around. When the Platinum oven cycles to maintain oven temperature, the element comes on and heats the air while circulating it around the oven. All the air is constantly reheated and circulated. These cycles are about 30 seconds long, and run every 3 minutes or so. The result is incredibly even oven temperature throughout the oven cavity. The bottom of this oven can never be too hot as in typical gas ovens. Neither is the back too hot. Read my review BlueStar vs Capital regarding a cookie test. My wife is a skilled baker. She was skeptical at first and now loves it.
The stove is built like a tank. The oven interior is made of thick metal and insulated well.so When the oven has had sufficient time to heat up, the temperature recovery time is very fast after opening the door and checking food. This usually means cooking times won’t be prolonged. Oven generally comes to temp in 15-20 min. I give it another 10 minutes (if I can) to get a good average temp established.


6. Wok cooking is fantastic. I use a 16″ carbon steel wok held by my cast iron wok grate made by Capital. It fits perfectly over the burner, allowing plenty of oxygen to feed the flame. What a joy!

Overall opinions:

1. Cleaning this range is a dream. The all cast iron surface seasons itself with each use and gets easier to clean with age. Anything soluble wipes up in a jiffy. Hardly any ritual scrubbing is needed.
2. The knobs are solid and tight when adjusting the flame. No annoying loose play that’s all too common with pro ranges.
3. The racks are extra heavy duty. Nice glide rack too.
4. I’ve never felt the oven door getting alarmingly hot. I think this was a concern in the past that got a bit blown out of proportion. Mine seems fine and typical for an oven.
5. Occasionally, there is clicking of the burners, but only rarely. They stop before long, and don’t seem to be a real problem. Sometimes all they need is a little tap to get them to “wake up” and stop.
6. No digital interface to short out. Instead, a solid build with”tried and true” switches and knobs.


In my opinion, this is the very best range available and has been worth the investment. If you’re a serious cook, there’s really nothing out there, except for Capital, that comes close.

Posted in: Bluestar, Capital Range,

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