Q&A Archive
Thank you for visiting our newly launched "Ask Marcus" feature. Listed below are consumer questions, along with Marcus' response. Please allow 3-5 business days between the time you submit your question and when it is posted on the site.
Q: Marcus, can you recommend a simmer plate for my BlueStar? - Michael (Kent, WA)
A: Hi Michael, while BlueStar does not recommend a particular brand or type of simmer plate to use with their ranges, the good news is that most commonly available simmer plates will work great with BlueStar. Good luck, Marcus.
Q: I'm looking at purchasing a BlueStar range, and am debating whether or not to order the RCS or RNB model. Could you please explain the benefits of having a convection fan in the 30" range? - Ed (Studio City, CA)
A: Ed, the main advantage of the convection fan is that it provides for more efficient, even heat distribution. The fan circulates the hot air around the food, which typically results in faster cooking at lower temperatures, while utilizing less energy. I hope that helps, Marcus.
Q: I plan on purchasing a BlueStar cooktop and I was wondering if you have any plans on producing wall ovens in either the single or dual variety and if so, when? - Greg (Liberty Lake, WA)
A: Hi Greg, yes, BlueStar is planning to introduce 24”, 30”, and 36” wall ovens, all available in the single and double oven varieties. The ovens were previewed at the industry’s recent KBIS convention in Las Vegas to much fanfare. A date has yet not been set for their availability, but BlueStar is anticipating a summer release and will be announcing on their website as soon as they’re made available to the public.
Q: Hi Marcus, I am planning to order a 36" RNB range. Do you like the current (new) burner configuration with both 22k burners upfront? Would you prefer to have one 22k burner in the rear? Would you upgrade another burner to 22k for a total of three 22k burners? Do you prefer the new shiny grates or the older matte finish ones? - Raymond (Seal Beach, CA)
A: Hi Raymond, one of the reasons to place the 22,000 burners in front is so they’re more accessible. Also, placing them in the front prevents scorching the backguard. You can upgrade to three 22k burners, but most people find that two 22k burners will suffice. Regarding the grates, many people prefer the matte finish because it’s more “restaurant quality” and durable. However, the shiny grates have a more striking look - there is an extra charge for the shiny grates, so please check with your dealer. Thanks for writing in, Marcus.
Q: Hi Marcus, I am looking at buying a Blue Star 48" range and was wondering about your thoughts on configuration. We live in an area where it’s hard to grill outdoors in the winter, so I was thinking of getting a 6 burner range with the charbroiler. But wonder if we would use the griddle more? What do you use more, a griddle or charbroiler? Thanks. Jen (Bozeman, MT)
A: Hi Jen, regarding your question of griddle vs. charbroiler, it’s really a matter of preference. However, many people who want both purchase the charbroiler and then use a griddle plate placed over the front and rear burners, for maximum flexibility. I hope that helps!
Q: I am designing my home currently. I own a range in my current home and am happy with it, with the exception that it doesn't have a self-cleaning oven. I'm interested in the 60" range. Are both ovens self cleaning, and how easily can you clean the cooktop? I'm sure the performance is fantastic just by reading the specs, however, do you have any insight to any faults in this particular range? Thank you for your time. Ronnette (Pismo Beach, CA)
A: Hi Ronnette, BlueStar has made a conscious decision to not offer self-cleaning, as self-cleaning typically reduces the life of a range due to the extreme temperatures that self-cleaning ovens reach. With self-cleaning, the damage to the electrical componentry and oven interior is significant. However, with BlueStar cleaning the range is still extremely easy. Our commercial grade porcelain oven cavity resists grease and food spills. The ring grates, top grates, and grease pan are easily removable and fit in your dishwasher. The oven bottom is also easily removed so you can take it to the sink and wipe it down.
As you mentioned, the performance of a BlueStar is what sets it apart. If you’ve never cooked on a BlueStar, the way you cook is about to change. The power and performance of the range is unsurpassed, between the high BTU rating of 22,000, the commercial sized-oven capacity, the gentle 130˚ simmer, and the intense infrared broilers. Your cooking times will be shorter and more precise than ever. I hope that helps! Marcus.
Q: I'm a professional baker and I'd planned to buy a BlueStar range for my new home kitchen, after searching fruitlessly for 36" gas wall ovens. Hooray! Bluestar to the rescue. But now... how does the broiling unit in the wall ovens compare to the range broilers, and to the salamander/broiler/griddle? Thanks. Karen (Los Angeles, CA)
A: Hi Karen, the broiler in the wall oven is identical to the one in the range. The burner is a 15K BTU ceramic infrared unit. It is not the same as the ones used in the salamander - the salamander uses two 11K BTU ceramic infrared units spaced differently. There are also differences in how the heat performs between the two appliances since the size of the actual cooking compartment related to the heat output is significantly different. The cavity of the range oven and the wall oven are designed to be general purpose baking and broiling ovens. The cooking cavity of the salamander is a pure broiling sear machine. I hope that helps! Marcus.
Q: Hi Marcus, can you please provide an estimate for fuel used per hour? We will need to upgrade an existing propane tank to accomodate the 36 RNB and we need to figure the new tank size. Thanks, Victoria (Annapolis, MD)
A: Hi Victoria, I asked the engineers at BlueStar and this was the reply: "An RNB has a high usage of 113,000 BTU/Hr (this is all burners and oven running). This would be 1.23 gallons of propane/hr. A 150 gallon tank would be an adequate size up to a temperature of -10 degrees Fahrenheit, probably the maximum low for the Annapolis area, but this is definitely a minimum recommendation. Please keep in mind this information is for operating the range only. Additional gas appliances or utilities will need to be accounted for." I hope that helps! Marcus.
Q: Hi Marcus, I am about to buy a BlueStar 36" range. I know there is the one simmer burner at 130 degrees. I was told the 15000 BTU burners go down to 140 degrees. Do the 15000 BTU burners really go low enough to simmer? If not I am considering adding another simmer burner. Glynn (Wilton, NH)
A: Hi Glynn, simmering is considered cooking just below boiling point, typically less than 200 degrees fahrenheit. Both the simmer burner and the 15,000 BTU burner would be capable of achieving a simmer. But while the 15,000 BTU and 22,000 BTU burners are extremely versatile, the simmer burner ports at the center only, making it ideal for the small sauce pans. So if simmering is something you do often, adding an additional simmer would be recommended. I hope that helps!
