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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.

BlueStar Platinum 48″ range – On SALE for $8500

Written by Appliance Dude | November 28th, 2015

SOLD

Someone needs to JUMP on this.
BlueStar BSP488 Platinum 48″ gas range in natural gas.
This is a floor model that has been on display for a few months. Never used.
Comes with full warranty!

Capital Range Culinarian vs BlueStar Range Platinum: User Review!

Written by Appliance Dude | March 6th, 2015

Shop for Capital Culinarian Ranges at Curto’s
Shop for BlueStar Platinum Ranges at Curto’s

One of my customers took the time to write up a review as to why he switched from a Capital Culinarian to a BlueStar Platinum. This is gold folks. It’s informed, articulate…and not BS! The guy has owned both ranges and has no axe to grind. I own a Capital open burner myself and some of his points as to why he made the switch from Capital to BlueStar are well taken (though I am very happy with my Capital dual fuel range, exploding glass aside). My customer made sure to note that he thinks the Culinarian is a nice range, it just wasn’t going to fit his needs.

I have sent the review over to the brass at Capital and I will post their comments, if any.

Thanks again RM for taking the time to write this – you are helping lots of folks with their appliance buying decisions…and Lord knows they need it with all the noise on the web.

REVIEW
Dear Appliance Dude,
Iʼve owned my 36” 6 burner Capital Culinarian for over 3.5 years. As much as I have appreciated the major advantages this range has over the vast field of “pro style” ranges, I found myself very intrigued with the Bluestar Platinum after researching it. After a prolonged deliberation, I made the decision to move over to Bluestar. It was not an easy, decision. Years back, I replaced my Viking 36” sealed burner range for the Capital Culinarian, and it truly has lived up to the reasons I bought it for.

"Wow. I never thought I would feel it for an orangey appliance. Bravo to Capital for this wunderkind

“Wow. I never thought I would feel it for an orangey appliance. Bravo to Capital for this wunderkind


Iʼll never go back to a sealed burner, for several reasons. Rather it was based on discrepancies that were resolved upon my direct comparison to the BlueStar Platinum range. This information is not a diss on Capital, only my personal reasons that might not mean a “hill of beans” to anyone else. Still I found them legitimate enough and couldn’t find a better place to share this than the Appliance Dude’s blog.

The BlueStar Platinum 48" Gas Range at Curto's

The BlueStar Platinum 48″ Gas Range at Curto’s

OVEN:
1. For a 36” range the Capital Culinarian’s oven is very low to the floor, not that wide (25” usable) and very narrow in hight (12 1/4” from ovenʼs base to the broiler). The lowest usable rack leaves me with only 9 3/4” inches to the surface of the broiler. I could go to the lowest rack which is 1 1/4” inches further down, but that rack skims the bottom
surface of the oven which, bear in mind, is a 30,000 btu burner just below; rendering it pretty much useless. This was too hot most of the time when I wanted gentle oven heat even on the rack just above the lowest. The lowest rack was like having my pots and sheet pans on the range top burner. In some cases, it could be argued, that
this is a good feature; which it certainly can be at times. For instance, caramelizing roasted root vegetables on a sheet pan. However, most of the time it is a concern, not a feature.
* (The BlueStar Platinum range allows me to utilize all racks in its already generously wide and tall oven. No hot burner too close directly underneath, as the heat is in the rear; which Iʼve tested, and is optimum to say the least. I baked 3 sheet pans of cookies at once. One on the very top, one on the very bottom, and one in the middle. I baked them at 325 with convection on for 10 min. No rotation. They all came out at the same time and were within the target range of perfection. All were browned with crispy edges and chewy centers. Only the cookies on the middle rack were a tad less brown. Normally, I would not bake cookies on those far off rack positions, but I wanted to test the ovens evenness of heat. One thing Iʼd like to mention – before Bluestar recently decided to install a baffle/flame guard around the ovens heating element encasing the flame, I witnessed the baking of cookies in direct exposure to the blue flame. This was the ovens original design. They were only a 1/2” inch away from the flame for the entire
baking time and did not burn. The convection system compensated for the flames intense heat. The center fan pulls the heat to the rear, away from the cookies and blows it top, bottom, and around the sides of the oven to the front; where in the center the fan pulls it through again for reheating. I believe this is what is called True convention or
Tru-convection by trademark).

2. The rack positions are too few. I found I needed more optional positions to accommodate pans in such a narrow oven. Youʼre pretty much stuck using 2 rack positions all the time. The top rack is practically useless, leaving only a mere 1.5” to the surface of the broiler. Donʼt scrape your cookies! Which is all it can fit anyway.
(Bluestar has more rack options. All of them usable without the concern of the element just inches underneath).

3. The broiler protrudes down practically 1” inch, behind a piece of loose fitting glass; taking up even more of what little height there is to be used. (Bluestarʼs broiler is flush to the surface with an open chophouse flame).

4. The oven racks are lighter weight for their size. One of the thin rods broke from its light weld when I was simply moving it to another position. (Most pro-range racks are heavier gauge with thick rods that wrap over the front support. Not thin rods, cut to length with a light weld). Bluestarʼs racks are heavy duty and made well.

5. The racks rattle and buzz when the convection fan is on. At first I thought it was the convection fan, but it wasnʼt. The fan produces vibration which carries around the sides of the oven where the rack supports are and thus vibrates the racks. Even when heavy pots are on them. Go figure.

6. The oven metal is thin and insulated only average. What you want in a pro range are hefty solid sides all around, which everyone hates waiting to heat up, but makes for much better average temperatures and faster temperature recovery when the oven door is opened and closed. Itʼs a trade off, I know, especially when you just want to heat up some frozen treats for the game that just started. (I just pop em in after a
10-15 min preheat anyway).

(Bluestarʼs oven interior is like a tank).

Range Top:
1. Some grates wobble but not bad.
(Bluestar has leveling screws).

2. The island trim is high. This means no larger size pots on the back burners or 12” skillets either. They all crowd over the front burners.
(Bluestar has a island trim that is grate height. Now all my pots and skillets can slide to the back when needed).

3. All 6 of the burners are high output with the same simmer level.
(Bluestar has a designated simmer burner along with other burner options that offer more versatility.

4. The grates have larger gaps in them causing my saucepans to tip if I am not mindful. Only my small sauciers though.
(I prefer Bluestarʼs grate system).
I hope these are points that will help anyone in the market place make a more informed
decision.

New Blue Star RNB Range Pics – Curto’s Westchester County NY

Written by Appliance Dude | September 29th, 2014

New Blue Star RNB 30 Range – Love the Gem Color

I had mixed feelings about BlueStar. The doors in particular were driving me up a wall.
Then I posted a video, and it seems like BlueStar listened. Doors are in much better shape now.
And the GEM series colors are gorgeous.
Look for a Blue Star event at Curto’s in October. Details to follow….

Blue Star RNB 30 Gem Series - Curto's Showroom

Blue Star RNB 30 - Curto's Westchester County NY

Review: Blue Star Gem Range – Big Improvement in Door

Written by Appliance Dude | September 23rd, 2014

Did Blue Star Range correct their door issues? Appliance Dude says “Hell Yes”

We’ve been selling Blue Star ranges for about 1.5 years now and while the burner performance is pretty astounding I’ve been pretty emphatic about my disappointment in build quality in relation to the doors. Well I cleared out my old display and just brought a bunch of new BlueStar ranges into the new Curto’s showroom in Westchester County NY and I can tell you that I am very pleased with the promised changes that BlueStar has made to the doors. Check out the vids for the proof…


Old door

New door

There is a rather stark difference between the ranges. The older red one makes me think of the U2 record “Shake, Rattle and Hum”, while the newer Gem series BlueStar has a pretty tight and quiet seal. It’s not a Capital range but they are drawing closer.

Come visit us at 1966 Central Park Ave in Westchester, just minutes from NYC, NJ and CT. We have the largest BlueStar range display in the region and YES we do ship BlueStar ranges across the country for those who aren’t local to the showroom.

Electrolux Icon Twin Refrigerators + Blue Star Platinum Range YUM YUM

Written by Appliance Dude | May 14th, 2014

This kitchen in Briarcliff Manor in Westchester County NY was delivered by Curto’s earlier this year and it begs to be discussed.

Why? Because it bucks the (lazy) trend that I have seen afflict the luxury appliance business in the past 5 years or so. The owner decided to pursue an alla carte strategy when it came to selecting his appliances instead of just doing a package deal in one brand. Why are the vast majority packaging under one brand? Rebates! (and to a lesser extent the ability to precisely match handles and grains in stainless steel).

It’s much easier for the salesperson and the consumer to work a one brand package, and yes you will potentially save more due to the instant cash back or free dw or ventilation product that ma be coming your way. However there is an appeal to rocking an alla carte package, a certain sense of daring and adventure as you buck an industry trend…it also allows you to shop for best of breed in each category which you can’t attain under one brand.

(more…)

BlueStar Range Party at Curto’s – 11/20/13 from 4-6PM – Come and Save!

Written by Appliance Dude | November 16th, 2013

Come to sunny and bucolic Yonkers on Wednesday 11/20 from 4-6 pm as we host our inaugural BlueStar range party.
Come hang with the Dude and meet BlueStar’s Rock Star and Samurai of all pertinent info as he slices and dices his way through any
question posed to him. Oh, and you will be eligible for savings only available at this event.

Curto’s Appliances
1900 Central Park Ave
Yonkers NY 10710
www.curtos.com
914-793-5600

Check out BlueStar ranges, BlueStar cooktops, and BlueStar wall ovens here.

BlueStar Platinum Range Series at Curto’s

Written by Appliance Dude | October 3rd, 2013

BlueStar has raised the bar (literally and figuratively) as they introduce a new series of ranges. 25K btu’s burners offer Godzilla-like flames, interchangeable grill/griddles up top, massive power in the oven to cut preheat times….YOWZA!

Ranges start shipping in Dec and a line is forming now…

Find your perfect BlueStar range here!