Oh No! Wolf 48' All Gas in my new kitchen
dipsy
15 years ago
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edlakin
15 years agoRelated Discussions
Appliances off of craigslist ? Wolf 48' gas cooktop 1 year old
Comments (11)I've bought and sold many things on Craigs List and have had no serious issues. That said, just like any other person to person transaction, do your research and check things out. If you are careful, you can get some great deals. The main "scam" for large items like this usually involve a few things: 1. A seller says, "There's a bunch of people before you but if you send me $50 via paypal, I'll hold it for you." Run for the hills if any seller asks for a deposit or partial payment. Pay in full when you pick up the item. 2. Stolen goods. Get the serial numbers from them and search for it online. Even a simple google of the serial number might produce some hits. Try one of several stolen item databases (link below) and local law enforcement. Some states/cities have online searches set up to report and search for stolen items via serial number. BTW, to protect yourself, it's a good idea to write down all of your serial numbers for expensive items and keep them in a locked safe or hidden somewhere. Make several copies and keep one off site. That way if you're ever robbed, you can report the items and possibly even recover them. At least you'll make it more difficult for the thief to sell the item. I started doing this with all of my photography equipment over 15 years ago. 3. Severely damaged, lemon return, or rebuilt items. Sometimes, items that were damaged due to fire or other severe circumstances can end up back in circulation. For instance, there's a fire and someone makes an insurance claim to get a range replaced. The old one goes to the junkyard where someone picks it up and gives it a new paint job and replaces a few obvious parts. Might look in decent condition but there may be unseen damage inside. To protect yourself, call the manufacturer and verify the person selling it is the registered owner and ask for a repair history on the item. Also, open the top and back if you can to see if there is any damage that is not obvious from the outside. 4. Fakes. Yep. They're out there. Back in the mid 90s there were people selling red knobs and wolf emblems to make a cheaper commercial range look like a wolf. Some might say a commercial range would be nice but realize that it may violate fire codes to install one in your home. In any case, if you buy something thinking it's a wolf, when it isn't, then you're being cheated. Best way around this is know your product. Research everything about it. That's what's great about the internet, you can get pictures and measurements and make sure you're buying what you think you're buying. Obviously also look at the serial number plate/tag to make sure model number matches. Doing research and knowing the product can go a long way in preventing these last two problems. For instance, if you know that a 2008 Wolf range has a certain knob layout or only certain color options, then you'll know immediately if it's a fake or if it's been repainted due to damage. Here is a link that might be useful: Slolen item database......See MoreQUIET hood for 48" Wolf gas stove?
Comments (2)You might start with searching for "clinresga" using Google and targeting this site: ths.gardenweb.com. He has a ventilation system that is probably as quiet as residential hood parts will achieve. I don't recall that it was for 48-inches though. My largest Wolf Pro-Island hood is large enough and is used with a Wolf/Broan 1500 cfm roof fan and in-line silencer [muffler] by Fantech. It is quiet enough to talk under at full speed while wok cooking, but I wouldn't call it quiet. I'm not sure the usual meaning of quiet is possible using a normal hood (perforated ceiling system perhaps). I suspect that a similar flow rate commercial up-blast fan might be a bit quieter, albeit more obvious on the roof. Most noise from my setup is air turbulence at the baffles, but some motor rumble and lower duct and hood transition turbulence is perceptible. In any case, it is apparent that you are just starting the glorious journey into the complexities of kitchen ventilation, and should perhaps review the references at my Clippings, reached via My Page on this site. Also, search on MUA on this forum. What goes out has to be replaced. You cannot put in a hood suitable for serious cooking on a 48-inch range without providing make-up air from somewhere; this somewhere cannot be from back-drafting combustion appliances; and unless you live in a climate like San Diego but without any dust, this air will have to filtered and probably heated and have its own blower. Think of this as your next hobby for a while. Or find a HVAC firm that can spell MUA. kas...See MoreDo you own a brand new 2013 48" All Gas Wolf Range?
Comments (11)Eliza6eth, I would do as Winnetka suggests ... wait to see if you can locate a floor model of the older style AG. One poster on GW found one recently, so there may still be some out there. I would also make some calls on my own to other stores rather than relying on one dealer to find one for me. The older style Wolf AG still has the black shiny top that you aren't fond of. However, I've found that it is a snap to clean, and a final wipe with a microfiber towel gets rid of any smudges and fingerprints. The entire top comes off if you needed to soak it in the sink, but I haven't made any messes that required more than a soapy sponge to the surface. In response to your 2nd question ... is Wolf's new design a mistake for them? I tend think so, because a lot of people who would have been attracted to their old-style range are not going to appreciate the new, sealed burner model and are going to look elsewhere. Because they no longer offer that option, Wolf is going to lose out on that entire demographic that does not want sealed burners. Personally, I wouldn't want one of the newer Wolf AG ranges ... the top no longer comes apart and there are too many cracks and crevices on the cooking surface for food and liquids to fall into. The grates are gigantic! I prefer the single grates on the older version because they are easier to lift off, clean, etc. and I really like the beefy look and feel of them as opposed to the newer grates. The new style AG oven has a spark ignitor which "click, click, clicks" each time it relights, whereas the old style has the glowbar style that doesn't make any noise at all. I looked at every little thing on both the old-style and new-style Wolf's when I was shopping for a range, and IMHO, the old-style is far superior in build quality and design. I don't know if performance has been sacrificed, because I haven't cooked on the new version....See MoreThermador Pro Grand, Wolf, or Bluestar 48 in all gas range?
Comments (34)@Lisa “I think that Bluestar can be out, I'm feeling that the BTU's are just overkill for my needs” There is more to it than the BTUs. Bluestar also has a 48” range with ring, capped burners and a sealed burner tray, the RCS. Most people buy BS for the star burners though and they have one in the 36” that is lower BTU than the RNB and it is the star burner but that doesn’t help you. There may be some other things on the RCS that would be benefits. You mentioned the griddle. One of the big problems with griddles is getting them evenly heated. There are two things you can do to help this. You can make the heat source over a greater area and/or you can make the griddle of a material that conducts heat well. Thermador has done both. They have a cast aluminum griddle which has very good heat transfer properties and the heat source, which is electric is wide. It is supposed to be nonstick though so durability might be an issue. Wolf used rolled steel which does not heat as evenly as the aluminum. They do try to provide a more even heat with an infrared burner. Wolf depending on where you read on the website has a 1/2 thick surface. VVVV This is BlueSta,s burner. The griddle is half as thick as the Wolf griddle. I would also consider an add on griddle. It leaves all of your burners open if need be. They are very inexpensive. This would be more of an issue with a 36”/6 burner. You can use whatever metal you want as the griddle. I know some who have aluminum, aluminum nonstick and rolled steel. You can have almost 50% more cooking area with a 2 burner add on than you do with a built in. Some people use these as a holding area or like a French top. This is the Royal Industries version and Chef King makes one about like it in rolled steel. I have picked this griddle up full of food and and put it in the oven. This is why the built in is smaller. The size is constrained by the burners next to it. The add on kinda steals a little space from the neighbors being 15” wide. You also have a lot more heat available because the BTUs for the builtin griddle are around 15K total and the Thermador is a little more. The heat for the add on can be whatever the heat of the two burners is combined. 30K + The built in does give you a way to consistently have the same temperature. When you turn it to 350°F, it heats to the same detergent each time. The add on griddle is like adjusting a really big pan. The aluminum add on adjusts very quickly. Wolf takes a little longer. As as far as simmer BTU ratings, BS does not disclose It. Wolf and Thermador are both very low but the Thermador does that by clicking on and off. Wolf has the dual stacked burners. As to these types of burners on prostyle ranges, they are wide. If you can find a place to see how they are with your pans that might be helpful. This is all of them together. The top two are capped burners. This gives you more flare on high heat. The Wolf is stacked so it seems like the flare is not as bad as some. The BS capped burner would have a little more flare but check it out in person. The bottom two are a triple ring burner by Capital and the BS Star. As you turn up the BS, the flame stays more within the footprint of the burner because the flame goes out from the sides of the star rays. The Thermador is more like a modified ring in that as you turn it up, it flares. The star has better heat dispersal if you use cast iron or steel which are poor conductors of heat. The capped burner can leave a cooler middle in the pan unless you are using heat conductive pans like heavy aluminum or heavy copper. The open burner tray just makes it easier or more difficult to clean depending on your perspective. Check the oven size. The BlueStar has enough room, that you can fit a full commercial sheet pan or 2 half sheets side by side. Check with Thermador, I don’t think the 30” oven on the 48” is big enough. Wolf is not that big. Check the broiler size. These are infrared and tend to be smaller....See Moremalhgold
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