Gagganeau, Miele or Wolf teppan yaki cooking module?
absob
10 years ago
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barryv_gw
10 years agolast modified: 9 years agocindallas
10 years agolast modified: 9 years agoRelated Discussions
Gas + induction modules - anyone have? worth doing?
Comments (38)Thanks for the kind words. Lalitha! The induction is three elements. It's 2/3 of the 36" unit you can see in the stores (or was last year...). From the planning guide "Three cooking zones: One induction cooking zone ø 15 cm (1400 W, with booster 1800 W) [small ring]. One induction cooking zone ø 21 cm (2200 W, with booster 3300 W) [medium ring]. One induction cooking zoneø 18 cm (1800 W, with booster 2500 W) [center ring of large element] addition increases cooking zone to ø 28 cm (3600 W, with super booster function 4400 W) [outer ring plus center ring = large element]" The Wolf gas is "One medium 12,000 Btu/hr sealed burner with 800 Btu/hr delivered at simmer. One small 9,200 Btu/hr sealed burner with 300 Btu/hr delivered at simmer." The small, front one is about 9" square, and the medium, rear one is about 10"x13" I find this configuration very adaptable. Sometimes I'm trying to make a one pot quickie, which is often on the large induction element. Or I'll do a pot and a pan, with one on the large element, and one on the front medium element. These are things like pasta with vegetables, or a saute and a sauce. A few weeks ago I was making burritos to freeze. I had already made the meat in the oven and shredded it. I had the rice simmering in a large shallow pot (Le Creuset "braiser"), on the large induction element, and my Le Creuset small, square grill plate on the small gas burner for toasting the tortillas. It actually does work on the induction, and would have meant less fiddling with the heat, but it just seems wrong. Standing between the two really drove home how hot the gas is. It was on low-medium and my left side was hot, and my right side, stirring the rice, wasn't! For Passover Seder, I had the matzah balls on the back burner, the chicken soup on the large induction burner, smaller things off and on on the smaller induction burners, and the teakettle on the small gas. I did the large pot of tzimmis (roots and fruits) early and was holding it in the warming drawer. I would have done the same thing even if I twice the number of burners. Heating up the chicken broth is nothing. I wanted anything I needed to pay attention to over by that point. Meats in the ovens, and casseroles in the Advantium on oven setting. I just bought some chicken to make meatballs out of, and some red peppers for the sauce. I'll char the peppers on the gas (I even have a little mesh style barbecue grill that sits on the grate), and cook the chicken balls in a braiser on the large induction element. I'll probably make the mother sauce on the medium induction element, though if I do a saute as well, I'll do that there, and the sauce on the small gas. Most people rarely use more than three burners at once. As I said, even when I could need five or six, I'd rather use the warming drawer and three or four. And I have an electric kettle which I could use if I needed to free a hob. There are a few things which I make, which theoretically have half a dozen different pots all hot at once and combined only at plating, but even those can be done in shifts given a warming drawer or hot plate. I wanted the 24" induction because I wanted the big, powerful element and didn't want to devote the money or space to two Gaggenau dominoes to accomplish the same thing. For less than a quarter of what the two pieces would have cost me, I got the same function in 6" less counter, and a couple inches less vertical depth. The drawer underneath and the hood are both 48" wide. As you can see, I gained a couple of precious counter inches in the corner, and several on the right, which is my secondary prep area (by the clean-up sink). And I got the cool magnet knob. :)...See MoreInstallation Experts -- A question about cooktop modules
Comments (2)Jamesk, Thanks for the response. I hadn't considered support. Good consideration :) A minimum of 2" between brings the size of the mixed units up to 55". If I don't need more, that would still be worth it. I'm trying to make sure I get enough room in the corner for it to be usable. No blind corner gizmo! But the main reason I have for considering mixing units is to get what I want :) Many thanks for the info about the gas burners!! I haven't been able to find out any good information about cleaning before (hanging head--didn't specifically ask GW). The distributor looked horrified when I said I wanted to roast an eggplant (I prefer direct flame to "under the broiler" which was her idea). I was joking about the meltdown, just saying that unlike most people, I want gas mostly for low flame rather than high and don't need a gas wok burner or anything. I can deal with patina on the burners if they're easy to take apart and actually clean :) The problem with the budget elasticity is that if I really want the all Gagg I can turn up the money but it's an awfully big difference and there's a lot of other stuff to buy :) There are things I like better about the Diva induction. But you've reassured me enough about cleaning the gas that I have a third alternative that might make more sense: Gaggenau gas and teppan yaki and Diva 24" induction. That would still save 6", I could face mount the controls of the Gagg units which would look better than just one unit, and not have to deal with Wolf's poorly located knobs. That's more or less what you suggested, only with a modular rangetop :) And it's the Gagg induction that's so outlandishly expensive! Cool! Thanks for unmuddling my thinking!...See Moreall kitchen appliances input wanted
Comments (44)Indeed weissman, that's all. However, some choose to take it otherwise. Dealers are trusted for selling and marketing. Caveat emptor. There is a huge range of opinion in the industry as well as a huge range of advice on this forum in many areas. For me, that's its strength. Some of us know and trust more than than one dealer and have access to more than one opinion. Dealers have different opinions. Not everyone agrees on brands, except mostly about Wolf and SZ. And, of course, they tend to like and believe in what they can sell. DUH. That said, everyone hopes to find a great, affordable range that really does it for those who want high output open burners.If the Culinarian turns out to be all it's said to be that's terrific. However, that doesn't negate the value of sealed burner ranges or make them inferior as is often stated here. It depends on the design and personal preference. Let's not forget that Surgit Kalsi, who now makes Capital ranges, made DCS ranges -- famous for excellent sealer burners -- which were very highly regarded throughout the entire industry. I believe several people on this forum still have DCS ranges and adore them. It depends on what someone wants and hopefully there will be independent thought and close examination -- as amcook did. We're not smurfs. Some of us like to see it before we believe it. That's not hatoraid. It's common sense....See MoreHelp please with my layout -- drawings inc.
Comments (22)Hi,I think the main trash would be better along the perimeter; that is where the baking center and main sink are. You will be unwrapping refrig'd and frozen food there. I guess that's where the cartons/boxes of room temp, frozen and refrig ingredients will be unwrapped, scraped, chopped, meat trimmed, cans opened and then mixed, arranged, sauteed, empty bottles of condiments, juices, whatever, will be tossed. I prefer the perimeter because I would not want to carry potentially wet, sloppy garbage across the aisle to the island. Your kitchen is huge compared to mine, with clearly defined zones, so two trash areas for two prep areas are not far fetched. Particularly because u/c trash can be in a cab as small as 12-15". Yes, I agree, that carrying a bag or moving a trash receptacle to a specific work/prep area is absolutely fine. After all, let us never forget that Julia Child had a large round trash can near her. But, unfortunately, she did not have the benefit of GW and the many posts on pull out, one action, trash disposal systems. Almost as an aside, a lot of the trash in my family is empty soda (pop) cans, water bottles, wine bottles, which has nothing to do with food/meal prep. And certainly mail, papers, junk. None of the drawn layouts have the prep sink in the island altho the posts talk about including an island sink. Where do you unwrap the pasta, near the cooktop? The boxes of ingreds? Unwrap and trim, cook, drain the meat, protein? Will you always cut/wash/trim veggies near/at the prep sink or near/at the main sink? Will you then cook the prepped veggies and the proteins at the big stove or oven. Uncooked veggies, where plated? Would you carry the prepped veggies, chopped onions over to the stove? Seems to be a long way. Re hip bump trash--there is a thread about door mounted trash pullouts with Haefele foot pedals or a gizmo attached to the pullout mechanism. The gizmo works on the same principle as a ball pt pen...but the soft close features need to be removed. The gizmo (that's the scientific 'industry term') sits in the back of the cab, and a bump of a hip into the cab door will pop out the cab door with the trash baskets attached--so no cruddy hands need touch the face or handles of our 4 million dollar cabs. Am I correct that the round 18" sink next to the Marvel frig is the aforementioned prep sink? If so, it's far from doughy hands, and cooking/heat zones. I don't know the kinds of foods you cook and that bears upon the kind of trash you have. Right now, we have a 17 yr old left at home....pasta in a box, with a fox, or in cellophane, or coated with orange K goop, aka mac/cheese. DH is anorexic-cares nothing about food and prepares his only meal of the day-at dinner,,,a sandwich on a bagel w/ pot chips and coke. Cooking has no magic for me anymore, ha! /what a shock! But you, babycakes, you bake and cook for 50!!! I will look for that hip bump trash thread and forward t'u. Trash s/b near......See Moregwlolo
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