Does anyone actually have the Thermador Pro Grand Steam range?
caitlinmagner
11 years ago
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Tuggy3
11 years agosubonim
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Comments (4)Chef dupre: glad to hear you like your thermador so much. There are not a lot of fans of it on here. From a build quality perspective, the latest therms I have looked at came in very close to wolf's workmanship.(Or more likely workrobotship) Certainly beats both capital and bluestar in this respect. Seems as tho the big guys have the advantage over the smaller guys in this department. As far as burners go I think the star burner is better than a round sealed burner. Funny thing is, I actually learned about bluestar when I was researching therms "star burners". Although I did a lot of high end kitchens I had never seen a bs, likely because bs was not readily available in canada until 2008. I would also like to clarify something about thermadors clicking burners. (Please correct me if I'm wrong) but the thermador will simmer as well as most other competing ranges, it is only if you want an "extra low" simmer where the clicking begins. It is thermadors answer to dual stacked technology or a smaller output simmer burner. So if the clicking bothers you, just live with the same simmer capability as most other ranges offer....See MoreThermador Pro Grand Steam 48 vs Capital Culinarian 48
Comments (10)Posted by trevorlawson I think its fair to say that the CC will out cook a thermadore due to open burners. Fair to say based on what? Please describe what this means. The high end is 22K BTUs-pretty close to Capital. This is the rating for the heat output, nothing to do with open or closed. The low end is 375 BTUs. We don't know what Capital has for that. I am sure everyone knows what I sell. What I sell does not detract from the fact that open burners outperform sealed burners. The difference between open and sealed burners is significant nothing nominal about it. We tested a wolf range with caps on and caps off using same pan same water side by side at the same time, the burner with caps off boiled water over 23% fast..... that is significant Here is the video. Outperform would be a mischaracterization of this "test". I see performance as more multidimensional than putting the most heat in the center of a pan. If you had a wider pan, or changed the metal it was made of, or what you are cooking, your results would be different. This falls under the category of showmanship rather than anything scientific. How can you say this-"the burner with caps off boiled water over 23% fast."without any supporting data? You are right it is not how big the burners are but how the burner delivers heat to the CENTER of the pan, so the base of the pan gets evenly hot. Sealed burner send vast majority of the heat to the outside of the pan, open burners send the heat to the center of the pan. Please explain using the principals of heat transfer how delivering heat to the center of a pan is allowing the base of the pan to get evenly hot. If you have a ring of heat on the bottom of the pan, heat will travel in both directions from that ring to heat the pan. The center will receive heat from more directions and heat quicker, until it comes to equilibrium, than the outside so it is optimum to have a ring with the maximum heat more towards the outside of the pan than the inside. It is much harder to get heat to the part of the pan outside of the ring. A sealed ring burner flame pattern is only slightly wider than an open ring burner, a little more if you have it wide open. If you use a pan with reasonably good heat transfer like copper or aluminum, the burner shape doesn't really matter as much, but I wouldn't want the heat in the middle of the pan. The only way I would see heat in the middle of a pan as a benefit is if I were using a very small pan or a wok. I use everything from a 7 inch pan to make caramel with no stirring to a 14 inch aluminum pan on my sealed burners. For any pan less than 7 inches, I have a "small pan burner" I can make fried potatoes in that 14 inch pan with even color all the way across. I use cast iron if I need a lot of heat as in searing meat....See MoreThermador Pro 48 w Steam oven - stories please!
Comments (9)A few weeks ago I moved into a new house. The contractor supplied a Thermador 48" Range with the steam oven, griddle and warming drawer. I'm a physician and I've been cooking as a hobby for over 30 years. It's a way to relax, be creative and please family and friends. To learn recipes, and professional cooking techniques, I've spent vacations "volunteering" in restaurant kitchens - throughout the years I worked on countless pro ranges. In my previous home I had a BS 60" range with a griddle and grill - it was a flawless performer for years. It was as close to restaurant grade equipment as one could get for a residential application. The Thermador is simply astounding in its degree of substandard performance and outright poor engineering. From the get-go nothing works. The griddle - touted by Thermador You-tubes as an amazing non stick cooking and searing tool - barely cooks. Its thermostat control, ranging up to a theoretical 500 degrees never gets anywhere close and a few minutes after heating up suddenly cuts off leaving food to "slow cook". Forget about the non stick "Titanium" feature, you'll need a Spackling Knife to peel off a pancake! Thermador's tech quickly replaced my griddle claiming it was defective. The new one performs even worse. That's just for starters. I use restaurant grade cookware. Sitram's Catering line. The Thermador "Star" burners send the flame to the periphery of pots - minimal centered heat. In the three weeks I've been using this horrible appliance, each evening is devoted to rescuing my cookware from side scorches. The Thermador tech told me the only solution would be to partially shut of my gas valve giving up any hope of reaching anywhere close to the BTU's needed to sear or stir fry. Yesterday I used my 12" Lodge to cook up some burgers. On the BS i would reliably get that crunchy outer sear in minutes. On this Thermador I actually had to push the patties all the way to the edge to get just a minimal char. The unfortunate patty in the middle "cooked" slowly to a disappointingly bland well done. Baking? That's my wife's specialty. She grew up in France. Every pastry and cake recipe she's tried has either failed or taken twice the time to bake. I ordered a good laser food thermometer and checked the baking temps. If the oven is set to 350, the cake pan measures 250. And BTW - that "Analog" temp gauge - is just a showpiece. If you set the oven to 400, it will go up to that number. But if you midway lower to 250, it will "fall" immediately to the new temp as if the oven was flash cooled with liquid nitrogen. A call to Thermador revealed the gauge is just a gimmick! And the Steam Oven? I haven't been able to get one palatable result. It's complicated, slow, and, as far as i can tell - faulty. I just placed a fifth call to get a Thermador tech to take a look. If you are looking for a dependable workhorse and don't care about flashy gauges, blue LED's, deck lighting and other tools to impress your guests - get a BS RNB. If you are anywhere close to Pennsylvania, they'll welcome you to their plant and let you try out their equipment in their test kitchen. You won't be disappointed!...See More48” Dual Fuel Range: JennAir Rise vs Thermador Pro Grand
Comments (8)I went with the Thermador. I was pulling the trigger on the JennAir, but they said the model I wanted was still in production and several weeks out from arrival. I was offered a great deal on the floor model Thermador above and decided to go that direction. I had a few issues the first few weeks with the Thermador, but customer service was great and they handled all repairs without question and very quickly. Beyond that, I’ve been using it since October and have really loved it. I know that doesn’t help with your situation of deciding on the JennAir offer you received, but my research on the JennAir seemed very positive....See Moreanna_
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