Gas Grill- Lowe's JennAir JUNK!
livesinnewjersey
13 years ago
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idrive65
13 years agoUser
13 years agoRelated Discussions
Please vote between finalists: JennAir & KitchenAid
Comments (14)Jenn Air Induction Cooktops: We just remodeled the kitchen and got a Jenn Air Induction Cooktop - 36" x 5 burners and LOVE IT! We installed the 36" Induction because we don't have natural gas or propane here. My partner is a CCA Trained Chef and hates anything other than gas for cooking. I thought the new induction unit might be an acceptable compromise. Turns out it is far more than just "acceptable" to both of us! The JennAir Induction unit is fast, powerful, quiet, and every bit as instantly responsive as natural gas or propane would be. The other day we were doing pasta for dinner. Four out of the five burners in use at the same time. 1.) a large stockpot of water boiling, 2.) the sauce heating, 3.) some turkey-sausage for inclusion in the sauce & 4.) had some mushrooms and onions going on a So four burners running, the vent hood on medium / low, and my kitchen stayed cool! We're in Phoenix. We dread cooking on the stovetop in the summer because it heats up the whole house for several hours afterwards. The AC strains to recover and hold the temp to a moderate 79 degrees. NOT ANY LONGER! The kitchen didn't heat up, the food cooked perfectly, water boiled almost instantly even in an 12 quart stock pot. After I drained the pasta and wanted to "sauce" it in the pro way - I put a large non-stick skillet on the stove, put in a couple of drops of olive oil and added the damp pasta, stirred it around for 30 seconds on high, added the turkey sausage, veggies, and finally the Marinara sauce. The big 3500 watt burner (boosted to 4500 I think) handled it beautifully. The large skillet was hot in an instant. The olive oil was smoking slightly when I added the damp pasta. The sizzle of the moisture coming out of the pasta sounded just as it would have, if I'd been using a 30,000 BTU gas burner! The veggies were re-warmed and then heated thru in seconds, as was the sausage. Finally the marinara sauce was up to a low simmer in less than ten seconds! Stir Stir Stir and it's time to serve it. Everything was perfect. Absolutely perfect! And still there was almost no residual heat.The kitchen was still cool! Believe me, that NEVER happened before when we used a conventional electric cooktop in the old kitchen. I could put my hand on the Glass Cooktop and it was warm, not scalding hot or dangerously hot. I am well pleased with the JennAir Induction Cooktop and wouldn't hesitate to recommend it. BTW: I bought Miele 24" for an oven, vent hood, and the Miele dishwasher.(the Diamond G59xxSF model.) But the Miele 36" induction cooktop was nearly $3700 plus tax and installation. The JenAir was on sale and I paid a little over $1000 for it. With the savings I upgraded to a Miele 36" built-in fridge/freezer. As you can probably tell by my choice of appliances, I have no problem spending money when there's a reason to do so. But as much as I like Miele products (and I am really fond of them and their incredible quality ) I couldn't bring myself to spend an extra $2700 to get the name "Miele" somewhere on the cooktop! While I am the first to tell you Miele and Quality are nearly synonymous in my experience, I cannot throw away an extra $2700 for a label. Everyone I spoke to said their Miele Induction units were good. No one said they were great or totally trouble-free. The JennAir owners I talked to seemed to be far more impressed or satisfied with their choice of cooktops. Odd? Yes, it seemed so to me, also. While I cannot comment on any other JennAir appliances, I can tell you that their Induction Cooktop seems EXCELLENT and has worked impeccably for us since it was installed. Considering the savings, I could buy THREE JennAir induction units (on sale) for what I would pay for one Miele and FOUR OR FIVE for the cost of a VIKING INDUCTION COOKTOP (that's a whole other story! but a very costly one, I assure you!) If you have a choice between Natural Gas, or Electric, I'd still recommend first choice of Electric Induction for it's amazing efficiency, overall speed, and safety. I'm told that with Induction, some 93% of the power you pay for in Kilowatts goes into the food, not into heating up the burners or the room. This 93% number is weighed against a 55% energy efficiency for gas and 30% energy efficiency for conventional electric coil type burners. Also, you won't need a vent hood rated at 1200 CFM or better, and you won't suffer with your kitchen being turned into an over all summer long, either. These modern induction units are making serious inroads into professional kitchens all over the country, too, for their ease of use, efficiency, safety and speed!! In a restaurant setting (just like in your homes) the induction units are FAR cheaper to run than is Natural Gas or Propane or conventional resistance electric heating coils. Sorry to ramble, but the Induction unit from Jenn Air has really been amazing and I don't hesitate to recommend this unit and/or Induction Cooking in General for it's many advantages and no discernible disadvantages. If we suddenly had Natural Gas available tomorrow, I might switch out the water heater, or the heat pump AC unit. Maybe even the dryer. But I'll stick with Induction cooking for the foreseeable future unless something better comes along ......See MoreReplacing 48' JennAir Electric Downdraft
Comments (3)While it's a little hard to tell your exact configuration, you may be able to use modules to fill the space, with SS fillers if (when) it doesn't fit exactly. What may be a larger issue is the duct size required for an effective 48" downdraft, which would be at least 8" and probably closer to 12" versus what's currently in for the Jenn Air (ours 20 years ago was 4"). You may want to consider an external blower. I have cooked on an induction cooktop with a 1200cfm downdraft (15" riser) with an external blower and I was impressed by the quietness and the volume of exhaust it moved. Certainly not as effect as an overhead hood, but still seemed to clear pans on the rear burner, and looked rather cool. Such a config would probably be deeper than your current Jenn Air so you would have some additional installation work. Also be advised systems like this are not cheap....See MoreNew Jenn-air downdraft cooktop
Comments (10)We had our 5 burner Jenn Air JX3 (the newest) gas downdraft installed three weeks ago. Here is my unbiased review. We love the profile; the grates are a perfect height, not too clunky, but high enough so you can see what the flames are doing. We love the layout of the burners. The knobs are high quality. The downdraft works much better than we anticipated. We had originally ruled out the downdraft because of slight pulling on the flame when we tried a showroom model. But, after months of looking at several possibilities, we went with the Jenn Air. (The cost was considerably less for us than if we had to go with a telescoping downdraft installation; my husband feared that a telescoping downdraft would stop working and we'd be stuck with a particular cut out in brand new counters; we pulled out an old oak hood that held a lighting fixture and fell in love with the openness and light so did not want to install a huge hood no matter how stylish; our cooktop is in a peninsula, and we did not want to change the footprint; etc. etc.) We knew that we were making a ventilation compromise, but for our needs, the downdraft is actually working really well. If you sear sirloins on a regular basis, this probably wouldn't be the right choice. Now, here is the downside (no pun intended). One of the igniters didn't work properly upon installation, and this created a gas odor. After a few days, the grate for the largest burner started to chip off large chunks of the enamel coating. And I mean large. After another few days, a chip appeared on the downdraft grate. After a few more days, the downdraft motor stopped working. It then started up again after we tried it about two hours later, and it has never presented a problem after the service technician came out and saw that our installer hadn't fulled taped the vent tubing. We fixed that, and it seems that the motor was working too hard because of this "hole." The amazing part of what must sound like a real downer to someone reading this review is how incredibly efficient, fast and apologetic Jenn-Air's customer service has been. They immediately sent out a technician to replace the igniter. Problem solved. I already told you about the vent "hole" which the same technician returned to discover. Problem solved. They have send replacement grates which I have not yet used. Hopefully problem solved. So, we hope that the worst just happened in one painful "Oh my God what piece of junk did we just spend $1,700 plus installation and gas line moving costs of $675 on" swoop, and that we will now just enjoy our really sleek, even cooking, multi btu'd and actually really fun cooktop. Can I wholeheartedly say, "Oh yeah, you should go with the new Jenn-Air"? Well. . . . Only if you are a patient non-hysteric for whom the pluses will far far far outweigh the possible issues. We are, strangely enough, happy with our purchase now that the kinks have been worked out....See MoreJenn Air range
Comments (2)Were the jets changed out? You MUST do that in order to convert a range from natural to propane. Natural gas isn't "interchangeable" with propane without doing that modification....See Moredeeageaux
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