Pro Range (Viking vs. Capital Culinarian)
jsmoove
11 years ago
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realism
11 years agogtadross_gw
11 years agoRelated Discussions
Thermador 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 MoreCapital Culinarian 36" 6 burner vs American Range 36" 6 burner
Comments (4)Interesting - I phoned Capital this morning and they confirmed what you said Trevor. When the burner grate is flipped over the combustion changes and some of the gas outlets can be blocked. Quite unbelievable, isn't it? You would think the salesperson would want to sell a wok ring instead of discouraging an extra sale! Thanks again...See MoreBluestar platinum vs Capital Culinarian
Comments (56)Hi Everyone, We are upgrading our kitchen and I am interested in. 48 inch open burner stove. I am trying to decide between blue star and capital. I am wondering about evenness of the burners. I currently have a midrange GE stove and I cannot stand it because the burners heat unevenly. The rear half of the front left burner is significantly hotter than the front half. Is there a significant advantage to the star shaped burner vs capitals round burners with respect to evenness? I am also interested in how easy it is to control burner output. By this I mean how gradual are the burner attenuators programmed. On my current stove basically most of the control between high and low is actually between 2 and 3. From 3 to high there is not that much change in heat output. Also how low are all of the burners able to go. Any time I need to cook something on low do I have to move it to the summer burner or do all the burners get quite low? Last question is about how powerful is the griddle on the capital stove and do you find it particularly useful? Thank you in advance for any insight you can provide....See More60" range - Wolf vs Capital Culinarian
Comments (76)Hvtech42 There are times that you want to raise the temperature of the oven and it is not possible to rely on the heat stored in the oven walls. - delay start- you are starting the oven with the walls at 72F and it takes 30-50 minutes to get to temp. -The temperature of the oven has been set at 300F for an hour. You decide you need to speed it up so increase the temp to 400F. The walls of the oven are 300F or so so cannot contribute to heating. You can figure out how long this will take to get there. Again this may not matter for some but I think it would for others. You just can't be all things to all people. And yes there are situations where I would be opening my oven frequently or cooking with it propped open a little and would exhaust the heat even in the walls. ________ plllog, the 20-40 minutes is in addition to the normal preheat so the preheat using those numbers is at least 30-50 minutes. ________ "Have you had any experience actually using a Capital oven or are you just basing your comments on your interpretation of the disclosures in the manual? I completely understand your concerns but am trying to understand whether they come from actual experience or just based on an interpretation that is then being related to prior experience/performance of an oven produced by a completely different manufacturer (Dacor)?" One does not have to cook with it to understand how it works when it is laid out as well as this. I can read what they write. They are smart to do this. Who wants to have unhappy customers. A physician does not have to take medicine to see how it works and this would not even be the best way to find out about the way it works. They read the "users guide" which is all the prescribing information so they can decide what would best suit the patient. They can narrow down the list of possible medications and then the patient can try one and see how it works for them. I am not even recommending that you buy or don't buy a particular range--just read the manual. Real user reviews are very helpful but they are an entirely different type of information. Example. -USE and CARE GUIDE ( there is a reason it is called this) and other information directly from the manufacturer ---all kinds of facts-range of temperatures, info on cycles, what buttons to push, etc. This a direct quote that was written by capital. " SETTING: No quick recovery. Oven will cycle normally despite large temperature drops due to the door being left open, or the oven set temperature being reset to a much higher temperature. The recovery time can be very long for large differentials between oven temp and set temp." It does not require some mystical interpretation or use of the oven to understand it. It merely requires considering how you will use your oven and how that statement would relate. One person might say, this won't be an issue for me. I'll keep the door closed as recommended and no problem for me. Another person would take that same information and think, I do cookie marathons and have to open the door all the time and with a 25-50 degree drop each time I need very quick recovery, so it won't work for me. The more complex the oven, the more important this type of information is. --USER REVIEW--I made a cake, pizza etc and they came out pretty good. I recommend this oven. --EXPERT USER REVIEW--for a pie might include the recipe used, butter vs shortening vs lard crust , type of apples, type of bakeware and how they utilized any specific baking modes, position in the oven, whether they needed to move the pie at all. What temperature they used and if convection was used. How the apples cooked, how the bottom of the pie cooked, and whether the crust cooked evenly. They might mention any issues they had. They might do this for several things. The best of course would be if you can use the oven yourself. Then you might add in what the sales person has to say which is another type of information. _______ "Trevor Lawson The results are noted below in picture form, I can produce a manual for those who prefer words rather than results." I'm sure you can cook all these things. As I said above, this is not the issue at all. Even with the problems I had with my ovens, I could cook all kinds of things too. Can you bake macarons with the door propped open. Can you crank it to 450F and pop trays of appettizers in and out every 4-5 minutes for an hour or two? These would be my questions. Are you saying the manual and words are irrelevant or in some way not true? It hate to hear that you would discount the information in the manual. I think it is essential in learning about how the oven works. I know there are people who only go by what the sales person says but I like to read as much as I can and try to find info from unbiased sources as well. I think the engineer has been honest in saying that there are some for whom this will not work and I appreciate his honesty....See Morejolb57
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