I'd love some feedback to assist in my decision making!

Thanks in advance!

It made me a better cook by being able to properly "flash" fish to get the nice seared crust on the outside while staying moist on the inside. Also doing more stir fries since it sears the items rather than just "boil" Aslo we now can cook simple things like hamburger and steaks and get the sear marks for better flavor.

Have now found I can use more regular frying pans than non stick variety so we have broken out our All Clad pans.

I have had to make a couple of adjustments.

1. The high heat exposes you to more potential burns. I have burnt my arm once when I reached across the front burner to the back burner.
2. Have to be more aware of spills, etc. Normal oil spatters, if not cleaned up, will burn on the stainless and turn yellow or brown. Only thing I found to remove these was easy off oven cleaner (safe for stainless) As a result, after every cooking session, we spray with light soap and water and wipe down the stainless and grates.

Love the difference it makes. As I told my wife, now we are cooking foods instead of simmering.

Hope this helps

Thanks, again!

Anyone else want to weigh in?

1. My crab cakes now get a lovely crust on them without scorching
2. Making rice on the simmer burner is sooo easy. No burnt rice.
3. Mere pasta cooks better since I can keep the pot boiling.
4. Sheer temperature control. When it's off, it's off.

Also, using the convection fan in the oven I was able to roast two 15-lb turkeys, at the same time, in 2.5 hours.

For perspective, I had a smooth glass-top electric cooktop before my BlueStar, and before that, electric coils!

Amanda

I broil more. It's easy, and fast, and easier than pan searing. Also baking more bread, often the 'no knead' method with a really hot oven.

I'm not a great cook, and I am fairly lazy, but I feel like if I get more time, I will cook more because while it's a chore, it's more fun. I do a lot of easy and quick- stir frying and rice, simple stuff.

I have several copper core pans, a bunch of Marviel copper pans with stainless handles, and several cast iron french ovens that I don't use much (except an uncoated one for bread). I need an uncoated cast iron skillet and I would be more than set.

I used to use the french copper pans because they are so fast to heat and cool, but lately the medium stainless (copper core) chef pan gets used because it's easier to clean and I'm often cooking for one. I also have a cheap stainless 'disc bottom' pan that I use strictly for rice.

Keep these comments coming! I am considering a blue star, too, and would love to know more!

As others have mentioned, the food cooks so much "better" (gets hotter and sears) and temp control is unbelievable (which would be true on most any gas range). The majority of things cook perfectly (and if it doesn't, it's strictly operator error!!!).

I did buy some heavy bottom SS pots when I got the range. I do use my cheapo cookware when I get in a pinch and as long as I'm careful, I've had no problems cooking it it either (but I do love my heavier pots).

Cast iron cooking is superb. What a sear you can get on foods (esp fish!).

OH... did I mention using a WOK?! Stir frying is simply the best. When we first moved in, my husband said that he was going to start speaking Japanese because we were eating stir fry so often! So easy, healthy and tasty.

I can't say enough good things about my BS.... thanks to Garden Web people who recommended it. I had never even heard of BS until I ventured over here to visit the Kitchen forum during our remodel.

It was a tough decision (I had to buy it sight-unseen). But I don't regret it for one second. One of the best decisions I made in the kitchen.

This may be more a symptom of my whole kitchen renovation than the BlueStar specifically, but I've been inspired to cook more creatively. The BS definitely helps with that as I know it can handle what I throw at it.

Hash browns are just amazing cooked in my cast iron pan. Takes about half the time versus my old stove.

Just knowing you have strong, even heat means you can rely on things working better. I scorch things much less frequently than I did on our old gas stove, which may seem contradictory, but since the BlueStar heat is more even you never get hot spots.

I do anticipate swapping out most of my cookware. A lot of it is old RevereWare, and although it works, the handles frequently get hot, and the flame does spill over on the highest settings. I'm hoping to get wider and shorter pots--and better ones like Cuisinart or All-Clad--over time for birthdays and Christmas. I have a Cuisinart stainless 12.5" frying pan that is great on the stove, as well as some Scanpan frying pans and my cast iron that do very well. And, of course, my wok--which is great. If you take out the grate and drop the wok right in the opening, you get great heat transfer, but you don't get a hot spot in the center of the wok like you might be expecting. I wonder if the BlueStar wok ring helps with that--does anyone have that? For that matter, has anyone tried the BlueStar cookware? I assume someone is making it for them, but it seems it would work well on the stove.

I purchased a bunch Lincoln Centurion cookware when I started to use high output burners. The stuff is amazing it looks and cooks just like it did when we purchased it. The thick bottoms seem give you a little more time to adjust the heat. I tend to avoid using thiner bottom pans. They work fine, but you need to pay attention. Cast iron works great and you can heat really large pans.

Here's a link to the original article, and there is a video or two on youtube.

Almost No-Knead Bread
Revision by Cook’s Illustrated, January/February 2008
Note: Best eaten same day, but can be wrapped in foil and stored in cool, dry place for up to 2 days

3 cups (15 ounces) unbleached all-purpose flour, plus additional for dusting work surface
1/4 tsp instant yeast
1-1/2 tsp table salt
3/4 cup plus 2 Tblsp water (7 ounces) at room temp
1/4 cup plus 2 Tblsp (3 ounces) mild-flavored lager, like Budweiser, OR a non-alcoholic lager
1 Tblsp white vinegar

1. Whisk flour, yeast and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from the bottom of bowl, until a shaggy ball of dough forms. Cover bowl with plastic wrap and let sit at room temperature for 8-18 hours
2. Lay a 12/x18" sheet of parchment paper inside a 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into a ball by pulling edges into the middle.
3. Transfer dough, seam side down, to parchment-lined skillet. Spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours
4. About 30 minutes before baking, adjust oven rack to lowest position and place a 6-8 qt Dutch oven with the lid on, onto the rack. Heat oven to 500 degrees.
5. Lightly flour top the dough. Using a sharp knife, make a 6" long slit along the top of the dough. After 30 minutes, carefully remove Dutch Oven and open lid. Pick up dough by parchment overhand and lower it into the pot, allowing any excess parchment to hang over edge. Cover pot again and put back into the oven.
6. Reduce heat to 425 degrees. Bake covered for 30 minutes. Remove lid, and bake until loaf is deep brown, 20-30 minutes longer. An instant read thermometer inserted into center should register 210 degrees.
7. Carefully remove bread from pot; transfer to wire rack and let cool to room temp, about 2 hours.