How Do I Adapt My Cooking Style to a Professional Range? Good Questions

Q: The cornerstone of our tiny kitchen renovation, a 24-inch BlueStar range, was installed last week. Ordinarily a confident home cook, I am embarrassed to admit that I am somewhat overwhelmed by the open burners and high/varying BTUs. Aside from what I know requires a gentle simmer or good sear, I find myself unsure of when to go full-on with the heat and when to have more restraint.

How can I use the range to its fullest potential without overdoing it (if that is possible)? I would love to have your or readers' opinions on how to adapt to cooking on a professional-type range.

Sent by Barbara

Editor: Barbara, congratulations on your new stove! Our main piece of advice comes from Sara Kate. She said that in cooking school the instructors always reminded them to pull things off the heat instead of fiddling with turning the heat up and down. This may seem obvious, but for us it was a great lesson. When you're working with the power of a professional stove, don't forget you can modulate its effects by just pulling pans halfway off the heat; you can see the effect much more quickly that way than by turning the heat down.

After that, we will throw this one out to the readers and see what kind of advice they can give. Did you ever switch to using a professional-style stove, in the home or at work, and if so, how did you adapt?

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(Image: BlueStar)

Comments (8)

i have a bluestar too. It will take a week of cooking to get used to it and you will soon adapt your ways to the power of this amazing range. Congrats on your new range.

I rarely sear or cook meat in a pan and I have a stand alone wok burner so the only time I ever really use any of my pro-style range burners on max is when I'm boiling water or reducing stocks.
High power BTU is nice to have access to but mostly hype unless you eat steak au povire every night. But that range sure does look purdy, doesnt it? :)
I actually love my pro-style more for it's ability to do low-low simmers perfectly and for the awesome commercial-size convection oven than for it's power.

I'm assuming you're not going at this with a $20 set of flimsy pans or a full set of the nonstick coated crap. Heavyweight, heavy bottom pans and cast iron are your friend.

I imagine it won't be too difficult. Just don't be afraid! I'm jealous of your gorgeous range.

Emily

I think the first adjustment you will need to make if you haven't already, is in your pots and pans. You may want to invest in some good all-clad and heavy duty, non-plastic handled pots and pans. The increased btus will heat your pans up a lot quicker--you'll want to take advantage of that.

Another thing you may want to have is a good exhaust hood. If you are going to be taking advantage of your firepower and doing some intense searing of your foods you're going to have some intense splattering to accompany that.

As far as how to handle the increased btus I would say use low to medium heat and put your (good) pans on early so that they are the right temperature by the time you use them. When you cook at home you are supposed to be leisurely and relaxed so if you keep the heat low and let it gradually heat up you don't ever have to crank the heat.

I second the recommendation to get good pans if you don't already have some. I have some All Clad (you can get great deals of seconds online).

I have an old professional range and I swear, my cooking has never been better, but my MIL is very threatened by the stove when she comes to visit. On the flip side, I cannot turn out a meal on her glass smoothtop to save my soul even though we have the same pans.

I tended to err of the side of "lower flame" when I first started on my pro range.

Definitely re-evaluate your pan situation -- consider getting rid of anything of the thin non-stick variety. The coating of my non-stick wok starting bubbling up after a month of regular use, at high heat. I got a classic carbon steel one to replace it.

The only time you can really take advantage of the 22,000 BTUs is when using a wok -- makes a huge difference.

The continuous burner effect is great -- so easy to slide pans across the stove and immediately control the cooking (it's not a French burner, but it's a great feature!). Using the super-low heat is wonderful!

Ditto the pots and pans rec's above.

Congratulations -- it is a great stove!

Thank you all for your comments and good wishes! I hear you 100% about the cookware - Sitram and Lodge are my new best friends and I also bought a cast iron wok from the Wok Shop (which I have found myself using for much more than stirfrying).

Also, the points to take it slow and low, and not to fiddle with the flames, are well taken. If the heat ever breaks here in the Northeast, I have some serious cooking to do!

Barbara