I'm not a gourmet cook but want a pro-style range
RoxySD
13 years ago
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deeageaux
13 years agolast modified: 9 years agoTim
13 years agolast modified: 9 years agoRelated Discussions
Pro Range Cook tops ... Any easy to keep clean?
Comments (14)I agree that induction is easier to clean than a lot of the pro-style stoves that I have seen. With your kitchen's stove cut-out being an actual 30" wide, the NXR is not going to fit, It is a true 30" wide. Most nominally 30" cut-outs are supposed to be 30 1/8", more or less. Yours is less, so that takes out the NXR. Most nominally 30" wide stoves are actual 29 7/8" wide. Btw, if you saw a 30" spec in NXR installation instructions (linked on the Costco site), the 30" width in the drawing is for the spacing of the upper cabinets above the stove, not the cut-out in the base cabinets. There are numbers of NXR threads here which point out that the stove is a true rather than nominal 30" wide. The crooked NXR oven door sounds like somebody pulled the door when moving the stove and didn't get it remunted correctly. That is what I did whan I moved my NXR into the house. If you have not seen it done, it can be a little tricky to get the hinge slots lined up so the door sits full square. The appliance guy should do what I did and call the customer service people at NXR Duro. Real, live, helpful folks will answer the phone and step him through re-mounting the door. He will probably be talking to them about the shipping ding/dimple in the side of the stove, anyway. >>" I am still looking, and am finding lots to like and dislike in every brand."That is oh so true. When you match up what you really like and dislike and figure out your priorities and budget, every choice turns out to be a set of tradeoffs. That's what happened to me. I found that the NXR gave me a little bit more of what I wanted than the freestanding induction ranges I had originally planned on getting. But, it would not have taken much to change the balance. If you've got the budget for a BlueStar etc., you might want also to look into the Electrolux and GE induction slide-in stoves. Do check on the breaker size for the 240 line. I do not recall what your old Viking dual fuel required fr power service, but it the existing line might or might not be sufficient to service an induction range. If ti is not, then you an x-out a couple of choices just as the cut-out-size took care of the NXR for you....See Morestill can't decide on a pro-style range!
Comments (38)We have a Viking with 15K BTU burners and were hoping to get a set-up performance wise from that, in the remodel for our vacation house. Today, we managed to see the Capital side by side with the Viking we own. Before that, we told the salesman and he said that the Capital was not a step-up. Surprised, I told him we had heard otherwise. So he takes me to their test kitchen and attempts to turn on the Capital. The first burner would not light up and after smelling gas, he stops trying to light that one. He then started another which after a couple of clicks, lit up. I was surprised how small the flame was. And how it stayed in the outside circle. He then started our Viking cooktop next to it and it was in another class altogether! I was amazed. Note that he had a ton of Capital equipment on the floor so this is not something they try to shy away from. So looks like we are kind of stuck as we wanted a large griddle and Viking and Capital are the ones that make it (in the highly recommended category), and Bluestar does not. So we are going to augment the cooktop with Induction at this point to get the higher temps....See MoreAnyone seen the griddle plate on the Elux Pro style range?
Comments (6)That $300 four-burner griddle from Webstaurant is only described as "steel." That means it probably is carbon steel (CS) rather than stainless steel (SS). Do you really want a stainless steel griddle, anyway? Seems to me that a stainless griddle would be for looks rather than use. I would think a stainless steel griddle would be undesireable from a cooking perspective. The Webstaurant griddle is listed as 7 gauge metal. IIRC, that's only about 1/8 or 3/16 inches thick. A stainless plate that thin is ikely to heat very unevenly. Remember why a lot of stainless pans have at least a "clad" base which includes aluminum or copper for heat dispersion? From a cooking perspective, a CS griddle would be much more useful that an SS one. CS works like cast iron (CI) except that it can be made thinner and thus not so heavy as CI. (CI needs to be thicker to keep it from breaking). Once seasoned (which is pretty quick), CS surfaces develop a near non-stick surface just as CI does. Not only is that good for the morning pancakes etc., but it means you can use them with more acidic foods than you would with aluminum. (Don't use wine or vinegar to deglaze though; they contain tannins (unlike, say, tomatoes) and those react with the metal to give a sour metallic taste.) Like cast iron, CS pans have good heat retention abilities, which means they need to be pre-heated longer than an aluminum griddle. Over time, of course, CS is going to look a lot less pretty than stainless. If you've seem the big griddles in a restaurant, you've seen what a well seasoned CS plate will look like. But even if it is CS, I would still recommend against the $300 Webstaurant griddle . It is listed as 27" inches deep. This is fine for true commercial stoves which are deeper than residential stoves. But, with a residential stove like that 36" Icon, that griddle's front lip will either be sitting on the burner controls or will ovehang them. It will get hot and that will make it awkward to work the burner controls. That 4-burner unit also will be awkward to move, clean, and store in a home kitchen. In my own kitchen, I don't know where I would put something that big when not using it. And, how do you pan on cleaning something that big, too? The Chef King griddles that Wekick mentions are a better choice for an occasional griddle. Note that they are carbon steel (CS) rather than cast aluminum. The Chef Kings do have loop handles which help a lot in moving them, so they would be less awkward to handle that the Webstauraunt unit. I would still recommend the two-burner spanning unit over the 4 burner spanning unit. A two burner Chef King unit will be 14 x 23 and weigh 16 to 17 pounds and cost $55 to $80.. A four burner unit will be 23 x 23 unit and weigh something like 38 pounds and cost between $150 and $200 depending on where you buy it and how much you pay for shipping. While the 4 burner Chef King unit will be only half the price of that Webstaurant model, it will only be slight less awkward to manuver, clean and store than that Webstaurant unit. Will you be doing large scale breakfast or griddle production often enough to warrant having such a big griddle? Personally, if I were planning on frequent production use, I would be much more inclined to get a pair of the 14x23 units and just deploy them as needed. For finding Chef Kings, besides the "Rocky Mountain" site that wekick cited, there are others. You could check out the Dvorson's site and Amazon whose prices are a bit lower. Nuntbiz1 has reported that Amazon recently has been selling the Chef King 14x23 for under $60. I have no experience with the aluminum Royal RoyGrid 23 that Wecick linked to. They certainly are a lot lighter than the Chef Kings. The 15x23 unit is only about 5 or 6 pounds compared to the 16 for the comparable Chef King. But, my concern with that Royal is the 7 gauge aluminum specification. Again, IIRC, that is between 1/8" and 3/16" thick. To me, that doesn't really seem thick enough, though I may be wrong. I once used somebody else's similarly thin two-burner aluminum griddle. I don't recall the brand or the exact thickness, but my recollection is that it was only about 1/8" thick. My impression was that it had hot spots over the burners and cooler areas between them even after considerable pre-heating. Pancakes in between the burners did not cook as quickly or brown as evenly. Electric griddles, like Broil Kings, can get away with that kind of wide and thin aluminum because their heating elements extend continuously and go under more of the plate. You don't get as even a spread with thin metal over discreet gas burners. (Seems to me that Cooks Illustrated made that finding in some testing they did about ten years ago, but I cannot find the link at the moment.) Anyway, the Royal Griddle might be just fine. I don't know. Before I bought one, I would really want to look for good reviews and would be leery of buying one without them. As for the the griddle plate that comes with that 36" Icon stove, maybe somebody here has one of the Icons and will chime in if we get enough postings here to attract attention. Unfortunately, I have no first hand knowledge of the Icon's griddle but I would bet that it is aluminum and non-stick simply because that is the kind of approach most major brands take. When I was stove shopping last year, I looked at a couple of GE stoves (Cafe and Profile) that came with griddles. GE's griddles had a black non-stick coating on the cooking surface, were about 1/4" inch thick, and seemed to be cast aluminum. I However, they were designed specifically for GE's elongated center griddle burner (found on its Profile and Cafe stoves). They were sort of oval shaped, something that seems to have been intended to mimic the kind of heating dispersion you get with electric griddles like the Broil Kings. Reviews on them have been mixed. Some folks like them, some think they are useless. They are small, too, which limits their usefulness for production cooking. This post was edited by JWVideo on Thu, Mar 28, 13 at 13:47...See MoreSmall pot cooking on pro style ranges
Comments (3)Ok - you don't need the high power on small pots - they will heat up just fine at medium low settings and probably a lot faster than on your old range. The high power settings are great for woks and large stock pots. I do most of my cooking at the medium setting or lower - the trick is learning how low to set the burner not how high. When you do need high power for wokking or boiling water for pasta - it's there for you! By the way, the flame can extend a little beyond the bottom of the pot - that's the nature of sealed burners - you just don't want it shooting way up the sides of the pots....See MoreRoxySD
13 years agolast modified: 9 years agoRoxySD
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13 years agolast modified: 9 years agoRoxySD
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13 years agolast modified: 9 years agoNunyabiz1
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