One cook's junk is another's treasure?

GE Monogram ZGP366

Description

Premium-grade, 304 stainless steel exterior, the ZGP366 has an authentic professional appearance with smoothly finished edges, large electronic control knobs and heavy duty handles. The sealed, dual-flame stacked burners deliver a full spectrum of heat settings, from an ultra-low 140 degree F simmer to an intense 18,000 BTU.
The ZGP366 features one of the largest all-gas professional oven capacities and with the professional dual-burner bake system it combines Reverse-Air convection technology with an infrared broil and gas burner to provide superb baking results with fast preheating.
The infrared broil burner produces intense heat needed to sear meats to lock in juices and is thermostatically controlled to provide top browning when baking or convection baking.

FEATURES
Authentic Professional appearance
With premium-grade, 304 stainless steel with smoothly finished edges, large electronic control knobs and heavy duty handles

Sealed, dual-flame stacked burners
Deliver a full spectrum of heat settings, from an ultra-low 140� F simmer to an intense 18,000 BTU

Largest all-gas professional oven capacity

Monogram Professional dual-burner bake system
Combines Reverse-Air convection technology with an infrared broil and gas burner to provide superb baking results, with fast preheating

Infrared broil burner
Produces intense heat needed to sear meats to lock in juices and is thermostatically controlled to provide top browning when baking or convection baking

Heavy-duty oven racks
Glide smoothly in and out on stainless steel ball bearings for easy access, and are designed to remain in the oven during the self-clean cycle

LED task lights
Below the bullnose, provide a functional and theatrical touch

And yes it has a TIMER!

Digital Temperature display and Self-clean.

{{gwi:1411794}}

A dual fuel range would have all the features you're looking for. For a price.

Hey, you said you wanted a "pro-style" range - well pros (i.e. chefs) don't use ranges with timers. In fact real commercial ranges still have pilot lights!

She wants "pro-style" not pro function.

Weissman - AFAIK not many sealed burners in the true pro market either, now that you mention it. Does that diminish your "pro-style" DCS any? Not in my opinion.

If you like the Thermadors you may want to wait until this summer when they introduce their new Pro Grand. It will have the timer and the temperature read out. Plus they are introducing a 22k burner but will also have the extra low simmers. I've seen a couple of the early release photos and data sheets and they look good.

Thank you everyone for your feedback.

Deeageaux, I love the GE Monogram, but it's not carried by the place I found the great deals. However, since it has everything I'm looking for, I might still consider it. Well, everything, that is, but a double-oven. It would be a real plus to have the ability to simultaneously make two different things at different temperatures. I know the GE Cafe offers that, but I hear that the smaller oven is more like a toaster oven in that it is electric and 110V. Plus, I've heard and seen that the top scratches easily. I would really love a double-oven on a 36" inch range, but no domestic brand makes a double-oven in that size. I know the ovens seem pretty small, but they are big enough for my needs, and a 48" range would simply be too much cooktop for me. I like the fact that the smaller ovens would, (at least theoretically, does anyone know for sure?), require less energy to heat up, too. The only companies that seems to be making them still are Verona and Fisher & Paykel, but I don't like what they offer. The reviews of the Fratelli Onofri from some '08 threads look great, but they're not available now. At least, I can't find them. I did hear from a local salesperson that Fratelli Onofri is going to be remarketed as Verona starting this summer, though. Will they look like the Veronas or the Fratellis, I don't know. But I would sacrifice the double oven for quality and reliability with a known company, hence going back to GE Monogram.
Foodonastump, I really would prefer all-gas to dual-fuel. Which brings up the question, why do so many brands offer the digital readouts and timers, etc., on only their dual-fuel models? (Like Verona, for example.) Obviously, it's possible to do it on all-gas, like my current Maytag, and the GE Monogram suggested by Deeageaux. Any insight?

Weissman, I can appreciate that true professionals have much different abilities and needs than I! But as Deeageaux said, there is a difference between pro-style ranges and true commercial ranges.

Jakvis, thanks for the info. I wonder if Thermador will introduce a new Pro Harmony as well, which is their 24 inch depth vs. Pro Grand's 27 inch depth.

I'll keep looking... thanks for any more input from this wonderful community!

"not many sealed burners in the true pro market either"

When you have to clean VERY DAY the selaed burners a real PITA.

Most must have the entire top cleaned in position on the stove.

Open burners usually allow the stove top pieces to be removed to the sink for much easier cleaning, along with the drip tray.

I gave up an open burner Viking for a sealed top.
The sealed is slated for replacement.
20 minutes cleaning the top is wasted each time.
With the open burners it was cleaned in less than 10 minutes.

"When you have to clean VERY DAY the selaed burners a real PITA. "

Nonsense.

Cleaning every nook and cranny on a sealed burner can be a PITA.

And you don't have to buy most open burners on the market.

You can buy one with lift top burner.

Culinarian or AR Performer Series.

Some pro-style ranges are closer to professional function than others. I guess there are two versions of the key question: can you find what precisely what you want in the market without upsetting your budget? And, supposing you cannot find a range that is everything you want a range to be, can you find something that's affordable (for you) that has the features that are most important to you, while sacrificing very little in the way of secondary preferences? I mean, surely it's not the extra three bucks that disqualifies the burden of an add-on timer, is it? FWIW, there are pro-style ranges that lack digital oven temperature read-outs that will provide you with a visual signal that the oven has reached the pre-set temperature. Beyond that, decent oven thermometers are widely available and inexpensive, and easily moved from one part of the oven to another. And there's nothing wrong with an external timer -- if you don't like the looks of a 3 buck egg timer you can buy a fancier one. And self-cleaning . . . feh.

I think many pro-style ranges -- at least a certain sub-type of pro-style ranges -- lack certain features that you're looking for because of design priorities and maybe, in the end, because they appeal to a niche consumer who does not prize those features, or even necessarily want them. That's not to say that there's anything wrong with your preferences. Just an attempt at a partial explanation why things might be as they are. Keep looking -- I reckon you'll find something.

jenn-air JGRP430WP

But I doubt you'll find any reviews of it.

Here is a link that might be useful: JGRP430WP

There are plenty of high end ranges that have multiple timers, 6 different oven modes, proof mode, Sabbath mode, delay start, etc, etc. If you're not so into the "commercial" experience then why not just get one of them?

Before I bought my range I had a GE oven with lots of that stuff. I was a bit worried about not having it but I really haven't missed it at all. The Oxo timer we bought does a fine job.

-Stooxie

Thanks everyone... some updates:

Deeageaux, I was wrong when I said to Foodonastump that the GE Monogram you mention is all gas. Apparently, those come in ONLY dual-fuel. But I guess there ARE some brands that offer the temp and timer on all gas models, like the following Jenn-Air mentioned by IzGudea.

IzGudea, I looked up the Jenn-Air JGRP430WP, and it looks promising, but it comes in at $3800, which is probably more than I'm willing to spend to replace what I currently have for just more btus. For more btus and a double-oven, absolutely!

I took another look at the 30 inch all gas Thermador (PRG304GH), thinking I'll do without a temp read-out and timer -- for $2800, it's a fantastic deal. But then I noticed that the oven temperature dial doesn't "click" into the settings: 325, 350, etc. (The GE Monogram does). For someone who's used to digital, it's hard for me to trust that the dial can be calibrated precisely enough to know when you move it over a "smidge". Does that make sense? Do any of you have temperature dials on your ovens that work this way? How are you finding them? Thanks so much!

I think it is possible to go overboard, or be lured overboard, by the grooviness of a ''digital'' oven temperature setting.

When you set the digital oven control to ''325F'', most ovens don't actually hold 325F, they turn on and off and the temperature swings around. ''On'' at something like 300F and ''off'' at something like 350F. That assumes the oven is perfectly calibrated which often isn't the case. With that much error and fluctuation, the apparent precision of setting the digital control to ''325F'' versus the apparent imprecision of turning a knob to ''325F'' is - well, it is an illusion.

If precise oven temperature really matters, you'd want to use an oven thermometer placed in the same spot as the food.

But does it matter? Does the food really care if the temperature is swinging around in a range of 300F to 350F, or would a range of 285F to 335F, or a range of 315F to 365F, work just as well? I really doubt it matters. You're not going to cook anything to an internal temp much over 200F anyway, so the oven temp just determines how much time it takes to get to the desired internal temp, and how browned the exterior gets by then. But those are very much influenced by the food (size? thickness? moisture?) and the cooking method (covered pot? foil? rack?).

Bottom-line, the fancy digital temperature controls may sell ranges but I don't think they help cook food. I'd personally not care about that feature. The timer feature would be more important to me, not so much for cooking food but to ensure that I don't accidentally leave the oven on all night.

I had a Thermador Pro 6 burner gas range. Loved it....until I used the self cleaning for the first time and it ignited my wood floor and cabinets, starting a huge fire that caused SUBSTANTIAL damage to my home. Thermador has recalled their ovens due to the fact that there is a gap in the insulation and when in the self cleaning mode, can cause cabients next to it to cause fire. Google "thermador oven recalls" for details. Although the gas range model is not listed, it soon will be. Please never ever self clean your oven and either leave the house, or worse, go to sleep. Be careful. Call BSH who manufacturers thermador and ask them about this problem. Or call the Council for Consumer Safety. This oven has the potential to cause serious/fatal injuries.

Wow, that's wonderful insight, johnliu. I really appreciate that kind of feedback. It definitely makes me wonder about dismissing the Thermador. Out of curiousity, what kind of range or cooktop/oven do you have?

Stooxie, I forgot to answer your question earlier. Yes, there are many high-end ranges out there with all kinds of features, but they also come with quite a price tag. I'm looking to stay under 3K. What did you end up getting that you don't miss the features of your GE oven?

Thank you so much!

I have the range that came with the house - Frigidaire Gallery 'Professional' (in their dreams) 30'' gas. Your basic mid-range model. I think the burners and broiler are wimpy, but the oven is fine. It does take an irritatingly long time to pre-heat, so I use a toaster oven for little things. I also use a pressure cooker for long slow braising and stewing, as it is much faster (15 min in the pressure cooker = 1 hour in a Dutch oven).

Luvhome,

Well, I definitely blew your 3K budget! I got a Bluestar 48" RNB with a French cooktop. It has no bells or whistles but keeps a super accurate oven temperature and the burners breathe serious fire. That's all I really wanted in a range.

I think the 36" RNB would be about 5K but the RCS would be around 3K. Perhaps look in to it. The RCS has the 18K BTU burners while the RNB has the 22K burners.

RCS366BV1

-Stooxie

I wouldn't worry about clicking in to a particular temperature setting at all, whether that's a digital setting or a hard stop on what's otherwise an analog dial. It's no guarantee that the temperature is either correct or consistent throughout the oven. For most purposes, consistency is more important. If you're very concerned about temperature, say at various rack levels, for baking, a good oven thermometer is a useful add-on. It's not a kludge or a patch, it's a separate tool.

Re Thermador -- I don't have one and don't have an opinion, although a friend is very happy with hers. I wouldn't use the self-cleaning feature even if I had it on my range, but I don't have any particular knowledge of the issue that's been raised.

Thanks for the info about your ranges johnliu and stooxie. FYI, I tested how long my oven (Maytag) takes to preheat to 350F because I was reading someone's review about their new range, (I don't remember what it was), and they were happy with the 15 min to 350F being much faster than their old oven. So I timed mine, and it was ten minutes! Made me wonder again about replacing mine, lol. Of course, I guess I would need to get an oven thermometer to see if it was accurate, which I'm finding out from all of you is another matter.

Djg1, after johnliu's explanation, I guess the "clicking" in to a certain temperature setting is not so important, just a convenience. Thanks for the feedback.

Ligal, so sorry to hear about your fire. Glad to know at least everyone was safe. Thanks for alerting everyone about potential self-cleaning problems.

I guess, after all this looking, I am coming to the conclusion that I might just go ahead and remodel around my existing range, allowing room for a 36" in the future. (I'm planning to do a 36" vent hood anyway.) I'll post if I do otherwise and find something I like in my budget.

Thanks, everyone!

Luvhome, this is another old post but I'm wondering if you ever "upgraded" your stove and if it was truly an upgrade? I think your post sparks an important discussion of how much we pay vs. what we actually get besides aesthetics. The reason professional cooks (I was one, though only behind the line --on my own --at a family seafood restaurant: cook, not chef) don't use timers is there are many things going at once and THEY DONT LEAVE THE STOVE! They stand there almost constantly, as opposed to a home cook who has kids to pay attention to etc etc. so not having a timer and a preheat indicator is ridiculous in my opinion. Oh yeah I really want to stick my head in a hot oven to read a thermometer to check if my oven has reached temp. That's assuming there was no preheat indicator as many of the "high end" 30" models don't! anyway, the companies assume people don't want these basic things because they want to believe it, since it saves them money, but it's people like you who don't just accept what you are "supposed" to want when you are "high end" that gives me hope ;-).