Long time lurker here, have made a few posts also.
Looking for info, but most of all guidance. I've been doing a remodel on a 1950's ranch here in the NorthEast. We've owned the house for almost 30 years, paid off in full, looking now to return to it and "retire".
Doing most of the work myself, but just had the electrician in to update some wiring, especially the kitchen and bathroom. Recent visit from the plumber to extend the natural gas line to the kitchen.
We've purchased most of the appliances already, mainly Bosch. 24" fridge, 24" stacking washer/dryer, 24" dishwasher. Higher end JennAir hood over the range. There'll only be two of us living there (one if I don't get this project done soon....).
I've decided on BlueStar for the range. We'll need to stay in the 30" size. Their 2 offerings I've been contemplating are the Culinary series and the RNB. I'm former restaurant worker, and like the simplicity of the open burner and the lack of touch screen controls.
Culinary = ~$4k
RNB = ~$5k
Biggest difference between the two are (Culinary) three 15,000BTU burners vs (RNB) two 15,000BTU burners and one 22,000BTU burner. Both models have the "precise simmer" burner.
Does the one burner with extra BTUs = $1k?
I'm leaning to the RNB...higher temp for a wok, searing on iron, etc. My wife thinks I'm crazy, but she's on board with whatever we end up with.
I'll still be running a fridge in the basement, also will have a "rental house grade" electric range available there. We do a lot of outside cooking, it's a walkout basement, these appliances will be for convenience and the occasional bake where electric would be preferred over gas.
What say the experts?
Attachment gives the features between the RCS (Culinary line) and the RNB.
Open Burner Gas Ranges and Stoves | Commercial Quality Ranges | BlueStar.pdf
