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We are enjoying our BlueStar range on a daily basis and always receive compliments on its appearance."

Steve Irey - Redding, CA

Owner of a BlueStar 48” Freestanding Gas Range with a Griddle (RNB486GSS)

Hot stuff

th review_kbbc_apr15Kbbcollective.com

Published: Apr 15, 2010

 

 

 

pic review_kbbc_apr15

BlueStar is another one of those ranges I’d like to try cooking on—if only just once. With 22,000 Btu of firepower, you know it’s going to make wok-style stir fry (which was standard dinner fare in my family when I was growing up) taste pretty special.

Well, tonight, at an event held at chef Marcus Samuelsson’s C-House restaurant in the Affinia Hotel in Chicago, the company unveiled a new range series that takes its high-powered cooking capabilities to a whole new level. And, to boot, one of the models on display was just plain hot. The choice of venue, of course, was perfect, as the line is called, “Inspired by Marcus.”

So what makes these ranges so hot? Well, for one thing, their high-Btu burners and the abundance of them. Offered in two sizes—30 in. and 36 in.—the units feature two 22,000-Btu burners, an 18,000-Btu burner and a simmer burner; in addition, the 36-in. model offers a choice of a 12-in. French top, griddle or charbroiler; custom configurations are also available. For those not in the know, the French top, noted Samuelsson, comes in pretty handy for braising or searing steaks and fish, all of which go a long way toward enhancing flavor.

But what really helped deliver the wow factor tonight was the stunning, and some would say “blinged out,” Infused Copper finish. This, combined with the sleek contemporary design, French-door oven, chunky knobs, slim handles and personalized signature plate, made the range truly ogle-worthy. Of course, you don’t have to get it in copper. Samuelsson also handpicked five other colors: Statuary Bronze, Ginger Spice, Enchanted Silver, Enchanted Sand and Matte Black.

The line won’t be available until June but the company is limiting its roll-out to only 200 for this year. As if these ranges weren’t hot enough…


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19 December 2014, Seaside, CA
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