I am considering a 36 inch, 6 burner Bluestar range. They offer the RCS and RNB versions of this range, with the primary difference being a max btu rating of 18k on the RCS vs. 22k on the RNB. My question is this: does the difference really matter if you are not a professional chef? The price difference is substantial (RCS is less). If anyone out there has experience with the RCS, please share. Thanks!