How to clean a filthy Viking stainless stovetop
carol9999
17 years ago
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kitchendetective
17 years agolast modified: 9 years agohousekeeping
17 years agolast modified: 9 years agoRelated Discussions
Stainless steel stovetop--a huge mistake?
Comments (7)JWVideo said there is a thread on which are easy, which not, for cleaning. She/he couldn't find it by search and neither can I. FWIW, I'm a he. Be reassured about the cleaning issues.. Apparently, I misunderstood your question and sent you looking for a thread that won't help you. When you asked in Marymac's thread about cleaning a stainless "cooktop," I thought you meant the kind that drops into a counter. Didn't know you were asking about a CP range. The cooktops often are a lot shallower than than the tops of pro-style ranges, such as the CP ranges. Shallow means more likely to have crud bake on and also is what makes for vulnerability to heat discoloration. I don't have a Capital range of any kind, but I think deeagaeux does, and maybe he can comment. (I think he has a Culinarian but I'm guessing the layout won't differ much from the Precision's.) Anyway, for the interim, from what I could see in the photos on Capital's website, you shouldn't need to worry about cleaning and/or heat discoloration. My piddly, basic NXR hasn't had hard-to-clean baked-on crud or heat discoloration after a year of hard use. From the photos on Capital's web site, the CP burner wells are as deep or deeper than on my NXR plus the CP's sealed burners sit inside and on-top of cast brass collars. That's a whole league above the NXR, so you should be fine. I express no opinion on whether buying a CP range was otherwise a mistake, huge or small. Sandy808: Sounds like you had the same vintage of GE range that I did -- one with the gray burner pans and caps --- and had the same cleaning issues that I lived with and commented on in the thread from which palamalou's question derives. As I've said elsewhere, cleaning the stovetop now is mostly a matter of spritzing and wiping with a microfiber cloth. Until I got my current stove, I had no idea that the so called pro-style stoves would actually be so much easier easier to clean.. This post was edited by JWVideo on Wed, Jul 31, 13 at 20:46...See MoreStainless Steel Ranges - Cleaning ??
Comments (21)I cna't speak to the BlueStar appliances, but I just have to chime in here and say that I do lkie the look of SS appliances in the right setting (esp. with cherry cabinets, which we have.) We opted to get SS range, microhood and FD fridge. I am just having a hard time dealing with the smudge factor on the SS. When I had my porcelain and textured appliances there was never a glaring smudge - whatever smear you had could be cleaned up with a spritz of Pine-Sol and a damp cloth - maybe 2-3x a week. With the SS I have to use a lightly soapy sponge. rinse it and then use a "special SS" cleaner, spray it on or use a SS wipe and then try and polish it out streak-free with a soft cloth or micro cloth every single time I use it. Sometimes I take a paper towel and use it to open the fridge or microwave just to avoid getting fingerprints on the metal. (And you have to be sure you wipe it in the same direction as the grain.) Sigh. It's just much ado about something that should really be nothing in this day and age....See MoreViking Range--How to Clean Between Glass Panels on Oven Door
Comments (4)Not familiar with a Viking oven door but on most mass produced thin stainless steel residential ranges the outside of the door is kept rigid by being under tension and requires a selection of soft clamps and a suitably prepared work area for proper disassembly and reassembly that won't cause the metal panel to bend at the attaching points. Try to dig up more information. Try to find a parts diagram. If the door is quite heavy on its own with lots of bolts holding it together it may not be too difficult. But if it feels fairly light in weight, opening it up it may be like triggering a mousetrap....See MoreDo you like/dislike stovetop stainless griddle?
Comments (25)Hi Miss Stacey, just wanted to chime in. I have the GE Monogram dual fuel with 4 burners and a griddle. I have had it for about a month or two and LOVE it. I have used it frequently for a variety of things: pancakes multiple times per week (you can make enough for the whole family in no time at all), quesadillas, chicken, spareribs (that were pan seared on the griddle and then went into a stock pot in the oven to become pulled pork... the searing was much more even and much quicker on the griddle than in a frying pan, plus I was working with 4 pounds of meat, that would have been three frying pans going), toasted buns, etc. The GE Monogram has an adjustable thermostat (starts at low and then the next temp up is 200 degrees), and it comes with a stainless cover for the griddle. Cleaning the griddle is fine (not great, but fine). I have an old supply of tattered wash clothes that I keep in the kitchen for washing counters, the griddle, etc. - I wet one of these and while the griddle is still hot, I wash it down or if it is a real mess, I pour some water on it while it is hot and use a spatula to scrape it down which is pretty easy. I looked into the Thermador but was advised against it by the appliance store guy. He said the griddle wasn't as good as the Wolf (at that time I was still on the Wolf, but eventually stepped down to the GE Monogram for financial reasons). The GE Monogram which was a compromise for me has ended up being phenonemal. I love cooking on it. I haven't tried the wok thing yet (burners turn over to form the base for a wok). So far the range has exceeded my expectations by a lot and the griddle has been GREAT! If you want any pictures of the GE Monogram range, I would be happy to post them. Just let me know....See Morejenathegreat
17 years agolast modified: 9 years agoladiauctioneer
17 years agolast modified: 9 years agorachelrachel
17 years agolast modified: 9 years agosupercon123_excite_com
16 years agolast modified: 9 years ago
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