48' vs 60' or greater built in?
drjay71
15 years ago
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gizmonike
15 years agodrjay71
15 years agoRelated Discussions
36' range plus wall oven vs. 48' range with dual ovens?
Comments (4)We had the 36 foot (HAH) AG Wolf in our last house. We loved the unit and space up top but did often run out of burner space. The 36 inch oven was nice and held a lot which was great as long as we were cooking things at the same temp which we rarely ever did. Next, that oven took forever to preheat... 40-45 minutes to 400. Lastly, we think b/c of its huge capacity, it cooked really hot. I think the burners had to run a lot to keep it at temp which over cooked bottoms of breads etc. Great for roasts and some other things but not for breads, cookies, pastries etc. In the end though, we were VERY pleased with the Wolf. We adapted to the hot temps by using additional pans for heat shields and adjusting the temps. In our current house, we went with a 60 inch AG Blue Star range. It has 2 30 inch ovens, 8 burners and a grill. We also put in a Wolf 30 inch wall oven. The preheat on all 3 ovens to 400 is about 15-20 minutes. The first cookies and corn bread we did in the gas ovens. They were better than in the 36" Wolf but still cooked pretty hard. Next time I did corn bread, I thought, Oh yeah, I've got the wall oven and used it... a world of difference. Since then we have done biscuits and other items and they come out perfectly. We still find the gas is great for roasts, casseroles, reheating etc. We may have a bit of over kill, but due to advice from this forum, we specifically diversified to both gas and electric and have been very pleased. So, my recommendation? The 48 inch AG range AND an electric wall oven. Oh yeah, the grill on the BS is killer. I got talked into it as a last minute decision and thought I would use it occasionally. We have used it a fair amount so fay and it does a killer job on veggies and chicken. We have elected to limit the grill to those items only. Beef and fish are too messy and when we grill those, its always outside (so far). I have found a griddle plate that fits nicely over the grill to convert it to a griddle when needed....See Morebuilt in vs free standing
Comments (8)jbril375, true integrated, not built-in, frigs have no trim, grill or hinges that show when installed. If you put cabinet fronts on the door, then you really cannot tell that the frig is there at all. Most of the time, it is that 1 inch that sticks out of the cabinets versus the true flush look that pushes people to spend the difference. This costs big bucks. I am close to spending alot of money to get this look. I did many hours of research trying to get the frig to be flush without spending the bucks and the hinges cannot be recessed without leaving a big gap between the frig and the adjacent cabinets. I am kicking myself if I really want to do this or not. hidroman, our choices of integrated good looking refrigerator in America is much less than yours in Europe. In my research, integrated frig without top grill/panel led me to Subzero 700, Liebherr, and Siemens/Bosch/Thermador line and Miele. No more. They are all quite expensive! There is a new Jenair line but that still has grill at the top that requires a few inches of opening without a cover. no go for me. All others have grill up top that cannot be disguised or have either trim around doors, stick out 1/2 to 1 inch or so to from the surrouding cabinets. They look like built-in frigs, not integrated cabinetry. I think this is because modern design is much more main stream in Europe and consumers have demanded clean look for many years. For example, American ovens and DW stick out 1/2 inch to 1 inch from the cabinets when installed where as European built in ovens are flush with cabinets. You can do a little trick here or there to make the appliances flush but the initial design elements is not the flush look from the appliance manufacturers. I think the built in frigs are a thing of the past with the popularity of cabinet depth frigs. I think most of the companies will move to integrated look in the next few years. (I may be completely wrong...)...See MoreMaster Suite Design - Built-in wardrobe vs Walk-in closet
Comments (42)I totally agree with cpartist. You are really limiting yourself by staying in the footprint you made for yourself. Considering the investment you will make in the addition, I would want to do everything I could to make this room and possibly the laundry room/office work. I would also think about landscaping. Maybe your bedroom doesnt look to the patio because you move it to the back of the house, but you have succulents and cacti planted in front of the bedroom windows for a beautiful view. I'd start over with a fresh piece of paper and think about every option. I say this because I am doing a master suite addition to my house. I put a lot of thought into what I wanted. The people on this board also really helped me and I hired an architect. We came up with a great plan and will be starting this week on the project....See More48" BlueStar vs Wolf DF
Comments (8)In picking out your cooking appliances, there is no one appliance that is best at everything. Cooks are a diverse lot and a very individualized assessment should be made looking at how you cook and what other needs might be considered. There are many threads on this very subject Wolf vs BS if you search back on this forum. These ranges are on opposite ends of the range spectrum. These are some of the physical differences that do not require someone using the oven to know about. BlueStar burners BTUs are higher, but unable to compare simmers because BS rated theirs by temperature, which is meaningless uncapped burners- if you wok, this feature allows the flame to go straight up, more to the middle. This allows more heat to the middle of the wok. The cap on Wolf causes more flare on the highest heat. star shape burner- burner ports are dispersed over greater area open burner tray with pull out underneath -some people have strong opinions about which is easier to clean. BlueStar oven gas oven- although moisture is released as a product of combustion, the oven requires more ventilation so that moisture and moisture from what is cooking along with more heat go out of the oven into the kitchen. Because this removes more moisture superficially from whatever is cooking it promote the Maillard and other reactions that produce browning. convection is simple, on and off no other cooking modes much bigger oven, holds a full commercial baking sheet or 2 half sheets infrared broiler-hot but smaller Wolf Ring burners-dual stacked so it allows for a different range of heat on each burner. This keeps the spread of a sealed burner down. sealed burner tray-again strong opinions about which is easier to clean black enamel capped burner, more spread than BS but not as much as something like 5star The cap and sealed tray were developed to make burners easier to clean in the 1980s but not everyone thinks it easier to clean less BTUs on the top rating, but very low simmer If you are wanting a built in griddle Wolf's infrared heat source is superior because it provides even heat to the griddle which is rolled steel and will tend to hot spot. Wolf oven Electric oven-More of a closed system so holds onto the moisture from what you are baking. This can give a longer rise for what you are baking but if you have been using a gas oven, you might not notice this as much. Computer boards are necessary to control direction of heat from top, bottom or back(called true or Euro convection) elements. The oven cycles through all of them but more from the bottom from baking and more from the top for roasting . There are also two fan speeds. Not everyone likes having all of the electronics. The oven is much smaller. The broiler is much bigger. Sad to say this and any blue enamel lined Wolf product has the problem of chipping from to time. It has been going on for 10 years and there are a few class action lawsuits going on. That last one reported here was about a month ago on a range about a month old. I have the Wolf DF and I did like the oven until it chipped. The burners worked for me because the flare was just right for bigger pans and I have very heat conductive pans (aluminum and copper) so don't need the star burner. I would love to replace this but have not found any dual fuel ranges that I have confidence in. I have used real commercial ranges, one with star burners. It had no simmer and BS users report the simmer to be good. If I were buying now, I would buy a rangetop and separate wall ovens. You can pick what is best in each. I would pick electric because I do bake a lot. I can use the fan to have that evaporative loss you have in a gas oven. You would most likely be better served with BS burners and the gas oven would be good for what you bake and roast, except cakes so aside from ergonomic issues with a wall vs range oven, the range would work for you....See Moregizmonike
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