open burner cooktop - what should I buy?
ashik
11 years ago
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deeageaux
11 years agoRelated Discussions
Do I need a open burner or high end cooktop?
Comments (11)Is it worth it? Well, yes, to me, as someone who likes to cook, sure, it would be worth it! I could live with plywood counter and only a mobile cart as an island as tradeoffs to be able to afford better cooking equipment from the beginning on a new build. If you've never had the equipment to do all of those things you listed, then you've been limited in your cooking adventures. You may find you keep to the more mundane style, but with better equipment and the potential for being able to become more adventerous, well you may unlock some hidden kitchen creativity! Cooking can be FUN with good equipment. But, be sure to factor in the costs of the increased ventilation needs with the more capable cooktop. You're talking quite a bit over 1K in difference if you factor that in. IF I were building from scratch, it would be a no brainer. You can have your HVAC professional configure in the needed makeup air from the beginning as well as the larger ventilation pipe for the higher CFM vents. You might be talking only around 4-5K more in a new build, where you'd be talking twice that amount on a retrofit....See MoreWhat size hood and brand should I buy?
Comments (3)Given the info you gave about your cooking habits, I think 36" wide is okay. But make sure the hood is deep enough so that it provides full cover for the front burners. Most do not. The other factor to consider in your selection is how deep the basin is. To explain that: Think of the hood as an upside down sink. If it is shallow, it will not catch smoke and grease as well as one that is around 6" deep. Also make sure the distance between the cooktop and the hood is according to the hood manufacturer specs. If you want QUIET, and who doesn't?, you should go with a duct that empties the exhaust some distance from the hood and install the fan motor remotely, where the duct ends and dumps the gook into the outdoors. Ease of cleaning? Some come with mesh filters, some with baffles. The latter are supposed to be better. Both can go in the DW. You should try out personally how easy they are to remove and re-install. Some require the strength and agility of an Olympic athlete. Then you need to make sure that the exhaust capacity of the blower matches the ducts size. And if you opt for really high capacity blower, then you will need something called make-up air system to compensate for the negative air pressure your exhaust fan will create -- or you can compensate the simple way by opening a window a crack, unless you live in Canada. Decisions .. decisions. Lots to think about. If you're planning this before everything else is in place, you're lucky, so you can do it right. Go to the KITCHEN forum and do a search on rangehood. You will then find threads that will teach you more than you ever wanted to know about them . . . much more. Good luck....See MoreRound bottom wok on open burner vs sealed burner vs flat induction
Comments (28)Thank John for additional data point on BlueStar. 3min 40sec seems to be consistent with Trevor's test on Capital 3min 36sec with 25k BTU burner. For my AEG induction wok hob @ 3.2kW, it takes just 2min 52sec to evaporate 80ml of water. It is best however to see in pictures how this behaves. This is a 14" wok that fits the curvature rather well. It sits with bottom half or third touching the recess area. This is somewhere around where the water edge is. It is also around the area where induction coil locates. You can see the darker seasoned area. That's where the main heating zone and my main cooking zone is. At a few seconds in after the induction unit starts on P, we can see bubbles forming. That makes sense as it is the area where induction coil is. At 11sec, steam starts to form. Bubbles now form a solid ring around the edge. At 16sec, steam starts to fill up my cooking area. At 41sec, this is smoking hot wok. Water is boiling vigorously though out. It is a bit difficult to see with this amount of steam, but you know what it is. This show the amount of steam from a different angle. At around 2min mark, the huge heat from induction is dying down. This is mainly because the water level drops below the area of the induction coil. So it is entering the much cooler spot. The heat that keeps evaporating the water now is from conduction, which is not the best thing for thin carbon steel. You can see that it takes quite a long time to evaporate this very small amount of remaining water. The slight red glow clearly shows where the induction coil is. At last, we get there by 2min 52sec. Cheers to induction wok hob. You're the best....See MoreNew Open Burner Viking series 5 vs. BlueStar RNB open burner 30"?
Comments (8)There are several big differences. Open burner refers to the burner tray. Spills go through and you have a pull out tray. Try to look under and see which one you prefer to clean. For performance, the RNB has has one burner with a lot more BTUs and one burner that will accommodate mandate smaller pots. For simmer you have to know the BTU burner rating on the low end. I’ve never seen this available from BS. Another part of performance is where the heat goes. The viking is a ring burner. As you turn it up, it flares more. This is because of the burner cap. I have a ring burner bur use bigger pans on high so it works out. Bluestar has the star burner and no burner cap. This means the the flames are dispersed over a greater area. As you turn the heat up the flame stays more n the same area and goes more of straight up If you have cast iron or steel pans the star helps evenly heat the pan. If you have heavy aluminum or copper, they conduct heat a lot better so the ring would be ok. I would try to cook on each one or at least see if one live if you can. Check out the size size of the oven. The RNB will hold a full commercial sheet. It’s tight but it fits Look at the rack sizes and room over the lowest rack not cubic feet To determine size. Both are a infrared broilers. Compare sizes. They can be smaller than you think.. Read the manual on each one....See Moreashik
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