Hi - We are doing a kitchen remodel and I'm struggling to pick out the right range. I know I want open burner, and have narrowed it down to the Capital Culinarian or the Bluestar RCS. One of the things that I'm worried about is the ability to make pizza. Currently we have a 20 yr old electric coil range. For the most part, it stinks, but I've got a pretty good system for making pizza at a decently high heat with it. I put a pizza steel on the top rack and heat the oven for an hour at 500 degrees. Then about five minutes before I throw the pie in, I crank the broiler. The pizza usually bakes in about three minutes, has good spring and nice char on the bottom of the crust.
I read that the Bluestar broiler will cycle off once the temperature gets above 500, which wouldn't allow me to use that technique. Is that true? By focusing on the ranges with the least amount of computerized parts, i was hoping to avoid all these built in safety measures. Has anyone had success making pizza at a relatively high heat with either of these ovens? I realize that I'm never going to get neopolitan pizza in a home oven, but I hate to spend $4000+ on a range and not even be able to make pizza in it...Thanks for your help!