Reply to Upgrading cooktop/rangetop...(going high end)

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[quote=Anonymous][quote=Anonymous]I have a Bluestar 36", 6 burner range, and love it.  The chief advantages are (i) the open burner configuration, which, though a pain to clean, allows for better control and cooking with a round-bottom wok without a ring (which I love); and (ii) being able to fit a commercial baking sheet into the oven, which isn't possible with other similar sized ranges.  That isn't a concern for you, though with a rangetop.

I did overpay for the Platinum series, though - I don't use, at all, the interchangeable griddle or grill.  In retrospect, I wish I'd either splurged and gotten the 48" with the French Top - I'd have gotten a lot more use out of that - or saved some money on one of the less expensive models.

The best thing about Blue Star is there aren't any bells and whistles, so there's less to break.  [/quote]

+1 -- We have the 36" Bluestar rangetop for about 3 yrs now.  It is by far the best thing about our kitchen.  No problems with it at all since we've had it.
We do a lot of wok cooking -- the drop in design for woks is perfect.
We do use the griddle and grill... we didn't expect much from them, but they are really good -- exceeded our expectations.  In the winter when we want grilled steak and don't want to go out in the snow to clear off the outdoor grill -- it is perfect.
If you are really into cooking, the high BTUs will really matter when you want to sear or stir fry something.  Low end can be a challenge -- they do a dedicated "simmer burner" which helps...

Whatever you choose, if you are a serious cook, be sure to get a vent hood that is powerful and big enough for what you plan to cook.

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