We detect a bit of voyeuristic interest among our readers on the topic of professional ranges. And we're looking for a new one, so let's start talking.
We have cooked on a number of different rigs, and can say that our favorite is the commercial stoves we've used here and there - the stuff you can't buy retail. French Culinary Institute has Jade Ranges that almost make any cook feel like Mario Batali. And an old restaurant 6-burner DCS that I have the pleasure of cooking on in the summer has incredible power.
From home in NYC, we're still battling it out with a 20" mystery-brand (Tappan? Kenmore? Who knows, the label wore off before I moved in), and in a few months, it will be history. As we scout about for its replacement, our chops have started watering considerably.
We're going to take a look variety of what Consumer Reports calls Premium Ranges ($1,500 and up)l, starting with the Thermador 30" Pro Harmony All-Gas Range (P304CS).
Those of you who own a heavy-duty range, don't hesitate to chime in. Those who dream of owning one, you're invited too.
Just bought a 24 inch Blue Star gas range for my apartment.
Yea, Blue Star is the one I hear mentioned a lot by folks who say they are serious about cooking. You may want to hop over to the Kitchens and Appliances forum at That Home Site (ths.gardenweb.com/forums) for reviews and opinions. Beyond that, lots of good information on installing one of the big boys in your own home, including issues around ventilation, cabinetry and backsplashes. (I guess some stoves can get so hot they can shatter backsplashes and burn cabinets. Yikes!) Warning: Forum talk can get pretty snobby sometimes.
After a decade of cooking on cruddy apartment stoves, I finally got to pick out a new stove when I bought my house, which came with no appliances. Because of budget constraints, I went with a GE XL. It was about $1200 and I like it fine. I wish I had more than one high power burner, but more that that, I wish I had a wider stove. Frequently enough I'm working on at least two burners and it can get cramped.
I guess if I had my druthers, I might go with a reconditioned antique stove. Or, have you ever seen photos of Charles Morris Mount's kitchen? They did a spread in Saveur several years ago. He had an island with a four-burner cooktop and a grill all lined up in a row--he said he hated leaning over the front burners to reach the back ones--all vented by an enormous copper hood. It was a pretty amazing set-up.
I have the occasional pleasure of cooking on big ass restaurant stoves. Love those things!
Then I go home and crank stuff out on a microscopic antique, and remember the meals I've been happy to cook over a fire, or in an electric frying pan . . .
it's all good.
Well buying large appliances always been a challenge for me. You can find them very tempting as they stand up for professional standards but also you can find them very tricky: it's hard to make them fit whit your exact needs. I plan to replace my appliance parts and I could use some extra opinions about these features.
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