Sealed vs Open Gas Burners
cbarkston
12 years ago
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zartemis
12 years agoRelated Discussions
cleaning wolf open vs. sealed burner
Comments (3)I also have the open burners, so am not who you're asking, but am wondering...If the black surface is the same on both, and is a pain to clean when you can take it to the sink to scrub, I don't know why it would be easier to try to clean in place? Not trying to argue, like I said, just wondering. I also went from electric smoothtop to the Wolf gas rangetop and it was a bit of a shock for someone who likes easy-care. ;-) When I got mine, there were people here who had gladly replaced sealed burners with open, because when things spilled in the sealed area, it was so hard to clean out....See Morewolf sealed double burner vs. wolf burner on AG range
Comments (3)I have a Wolf AG range. I like the burners on the AG, and I like having the ability to remove the burner pans for cleaning if/when I want. For smaller cleaning, I'll spot clean using paper towel and Perfect Kitchen (blue bottle) from BB&B. It was recommended at the Wolf showroom in NJ. They don't seem to carry all the "Perfect" cleaning products in all the BB&B's (they make Perfect granite, Perfect Bathroom, etc.) so you might need to look for it. For a more thorough cleaning, I remove the grates and the burner pans and scrub them in the sink. I don't always clean the grates when I clean the pans as they don't always need cleaning. The pans I can clean pretty quickly using a blue scrub sponge, a small squirt of dish soap, and a sprinkle or more of BKF. If the pans are really grimy, or have caked/burnt on crud, I'll spray them with Dawn Power Dissolver and let them sit for awhile before scrubbing (don't let it drip on HW flooring though, it eats through the poly, as does Easy Off, I think). I like that I can scrub the burner pans in the sink and then rinse them off with the spray, rather than trying to rinse/clean off soap and cleansers when they are attached to the range. I dry the pans while they are still "hot" after rinsing using a dishtowel (FYI, I use Ritz Wonder Towels--they absorb a lot of water, continue to dry things even when very damp, and don't leave lint behind). If there are any smudges after you've replaced them on the range, you can buff/wipe them off with a dry microfiber, dishtowel or paper towel if they bug you. I promise you, it sounds more complicated and time-consuming than it really is. Yes, more time than cleaning the old white 4 burner rangetop we had before, but the trade-offs are still well worth it! Also, after you've done it a few times, you get youre "routine" down and it goes pretty quickly. For the record; I am far from "Sally clean" and I certainly don't clean my range every day (or even every week, though some weeks I should!). I'd go with the AG burners again in a heartbeat....See More36' Bluestar drop in open burner vs Capital Maestro sealed?
Comments (11)I actually owned the BS drop-in and it was great. It wasn't the easiest to clean but it also wasn't that bad. The only pain was having to remove all the grates *and* the knobs to lift the top. That said, I wouldn't have traded it for any sealed burner cooktop. I looked at the Capital and the power wok burner but the sealed powerwok suffers the same problem as every high powered sealed burner I've seen... it spreads the heat to widely. I demo'd both prior to buying the BS and the powerwok burner had all the heat going up the sides of the wok and the center wasn't getting much heat at all. I don't think they've redesigned that burner significantly so I wouldn't recommend it if you are really serious about wok cooking. If you get the BS, get an extra grate so you can modify it to accept a wok without the wok ring. Also, the grates on it are continuous, unless you have a different definition of that than I do. There are a couple of things with the BS to make it better: 1. get the extra grate and modify it. 2. ask if they will replace the rear center and rear left burner to simmer burners. They come with the 15k burner but it looks like they used the same 9.5k orifice they use on the simmer burner. If I recall correctly, this was due to fire certification because they didn't want to put a 1" back on it. 3. make sure you get the "white-glove" warranty extension. Not sure if they still offer that but you get an extra year and a BS tech out to check things out. 4. open up the top first thing and put foil under the burner bowls. I used foil to form little catch cups that I put into the support riser to the burners. Bits of food and liquid that fall down the center hole of the burner will fall into this area that is almost impossible to clean without slicing your hands. The catch cup prevents the need to get your fingers way down there. You'll know what I mean once you get in there. IMHO, there's nothing else on the market today that can even come close to the BS if you are looking for a drop-in cooktop. As a consumer, I'd love to see another player enter the market here... hint.. hint.. BTW, the comment about loosing drawer space is because the open burner design of the BS make it vertically thicker/deeper. The BS extends about 2-3 inches lower below the counter top than average sealed burner cooktops. Good luck with your decision....See MoreBlue Star Sealed vs Open Burner - Cleaning Concerns
Comments (10)Thanks for all your suggestions everyone. Non-digital is highest priority. I think induction is too high-tech for us. We want old school knobs, dials, and flames with fewer parts to break - hence Blue Star sealed or open burner. Love that they don't even have a clock! I think this thread has convinced me that I can go for a Blue Star open burner. When I think about tossing the different parts of the stove top into the sink and scrubbing the hell out of them (every so often, I actually clean) it sounds a lot more enticing than trying to chip off baked on crap from a stainless steel or enameled surface. Plus, I think the flat black metal of cast iron will hide more crap than most other sealed burner surfaces. I also think I need to invest in some more medium sized pots so things don't boil over so easily. We have the goldilocks of pots - too small or too big. Any favorite kinds of pots to use on your Blue Star for making grits, rice, boiling pasta?...See Morejohn_com
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