bluestar/culinarian vs. induction for high heat cooking
12 years ago
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- 12 years ago
- 12 years ago
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Culinarian Manual Clean Racks vs BlueStar Racks
Comments (22)probably taken right after install before being used Just FYI, I took the picture this morning. Bought the range in July of 2010. It IS possible to have an oven and not get schmutz all over it! Baking doesn't splatter, my roasted turkey doesn't splatter, my braises don't splatter. Finishing a pan seared steak in the oven, that splatters a bit. The top rack in the BS is just at the correct height to put a steak right up close to the broiler without touching and those ceramic infrared broilers are the same ones they use in their salamanders. My suspect Area-51 infrared thermometer maxes out at 1,000 degrees and if I point it at the broiler it throws in the towel immediately. I don't have a device that can read higher. -Stooxie...See Morebluestar vs culinarian ovens
Comments (63)Lannie -- I've found there to be a learning curve; possibly all ovens have this? I don't love the spacing of the racks and the interior of the oven cavity is at once smaller and larger than I'd realized. Mine is a 36" so it's wider, but perhaps due to a lot of "professional"-type guts, it is less tall than I had bargained for. I'm learning to be used to all of the above, but it's been an adjustment. Note also that I have a manual-clean machine. The automatics are very different inside, with rolling racks which the manuals don't have, and a rotisserie -- I'm guessing that equipment might take up some space. There was a thread some time back where someone posted a picture of a half dozen loaves of bread baked at once. Another noticed a gradation in the "bake". When I had a similar experiment I also noticed that gradation. Capital came and checked with fancy thermometers the gradation of the temperature inside the oven and declared it perfect. However I definitely still notice a slight gradation. Note well please that it's not in any way a deal-breaker for me. I'm happy moving trays of granola about; gotta take em out to stir anyway, and it's not hard to learn to be especially careful about placement of pans. It is becoming quite second-nature to me and I don't mind. But I do notice this 'finickiness'. It's an adjustment for me also because it's a 36" oven which I've never had before. I feel pretty silly heating up such a yawning cavern for something small; I'm having to learn not to, to use my smaller, new electric "Speed oven" instead. I'm getting there. But because this is such a broad, deep but not tall expanse, the internal volume may be similar to ovens I'm familiar with of yore, but the convections inside, probably, are different. I have to remember to push in the convection fan button because it makes a big difference in the evenness of the bake and the temperature. It takes longer to come to temperature than I've been used to in a more commercially-shaped oven. Perhaps it is only that lacking an internal thermometer read-out, I keep one inside and am more aware when I am not yet up to temperature. I hate preheating! And I think it's more susceptible to closeness of pans to interior walls. I was always taught to be sure to leave air space between pans but it seems to matter more with this oven. It's also quite possible I'm just paying more attention. Bottom line -- I'm happy enough. But it has been an adjustment, and the learning curve is a little slow. But life for me is still flooded by other building issues and kids and aging parents and all manner of other of life's issues. I don't have the luxury to just immerse myself in baking and cooking, so the learning curve may be spread out by life's other interruptions. HTH....See More22 Kbtu Bluestar vs Induction by Diva
Comments (16)I have had an Elan gas cooktop ( a modern looking cooktop with one 18,500 BTU burner and a long grill or fish poacher burner in the middle)and three other burners of varying power. The 18,500 BTU burner is brute force, but hard to control to not get scorch marks on the pan. To simmer you really have to go to one of two lower powered gas burners. I've been cooking on my neighbors Gaggenau 36" new induction cooktop. It has a monster 3,600 BTU 11" center that can be boosted to 4,400 BTU. I can get every bit as good a sear on a NY Strip as any powerful gas burner--if not better--as the heat is evenly spread on the pan. It has 17 levels on each burner and on the low 1,400 BTU the levels of simmer are amazing. You never have to worry about the flame going out. And clean up is a breeze. What is even more amazing is that it can be gotten for about $2,500. It comes in every color as long as you choose black:-) Butit does give you the option of stainless rim or not, for those that like flush mounting. I like the knob twist too. I am waiting to try the GE Monogram or Profile that also is a powerhouse and comes out in September. It has an 11" 3,700 BTU center and an 8" 3,200 BTU on the front right. Two 2,500's and a 1,800. It comes in black and a whitish color and will list around $2,600-$2,700. And it has 19 levels on each burner. This should be a huge winner for G-E is it is made well. As I'm redoing my kitchen I'll have to make sure the elctrician puts in a 50 amp fuse. I used to cook professionally when younger and I am sold on induction. Other than not being able to toast bread over a gas flame or hold a few veggies with tongs over a flame, everything it does is at least as good if not better. And the cleanup is such a breeze compared to gas there is no competition. Greg...See MoreBluestar--All that cast iron retaining heat during summer cooking
Comments (17)I would disagree with applnut on the length of time it takes for the bowls to cool down. I have not measured it yet on my 36" 6 burner BS range top, but I know for sure it is not hours to the point where I can safely touch them. I will try to remember to get a better idea in the near future and post back. I will agree with applnut on the Wolf oven though, I have found that if you close the door after cooking and leave it closed the interior well remain very hot for several hours. I have personal experience with our L-Series 30" single wall oven and doing that shortly after we first got it late last year/early this year. We had cooked something, we were new to the oven and we were wandering around the new kitchen so the door on the oven got fully shut. We went and watched some TV and came back at least 2 hours later. I opened it up to put a rack back in it and it had to be over 250F still, it was crazy and it was OFF for sure. Phil...See MoreRelated Professionals
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