After much deliberation from a discussion last year I finally got the 30 inch Bluestar RNB. Installation was not super simple, as there wasn't much room in the back to accommodate the gas pipe coming out from the wall. Entire unit had to be lifted up somewhat to go above the gas pipe. Still worked out though. Now for use, there was much deliberation before on the need for the 22K burner vs. just the 15K burner on the RCS. After using both burners, would I recommend it as a necessity? Well, it depends. The spread of the fire on the 22K is actually wider compared to the 15K, and unless you are using at least a 11 or 12 inch pan, it's actually wasted heat coming out the sides. On smaller pans, I find the 15K actually works better. Also, if your smaller pans/pots have plastic handles, putting them on the 22K or even the 15K can lead to melting. My smaller of the combo pressure pots from Fagor will start smelling of burning plastic if I put it on full blast for a while on the 15K. The bigger pot, with the handles being higher, works well though. For simmering, on the simmer burner works for most applications, UNLESS you are simmering I'd say at least 2 quarts or more. The 15K burner is also enough for searing in anything up to 12 or 13 inches. Once you're going over 13 inches, and able to fit more food too, then perhaps the 22K will come into play. The RNB works for me, as I wok a lot, and also do a lot of searing on 14-15 inch pans before braising or roasting.
Oven works well for retaining heat, but yes takes a while to heat up. Works better for weekend cooking instead of weekday use, as preheat time takes too long to be practical. One way to use it during weekdays is to use the broil function. It basically heats up the upper portion of the oven, and then I sear and broil, with no flip of protein before that. Broiler is instantaneous immense heat, but is also uneven, as is reported before. Evenness is improved by moving the rack down, somewhere in the middle or upper middle.
Overall it's a great stove, but I don't think it's suitable for everyone. Definitely more for cooks than bakers.