Capital Culinarian-Calling all owners of Culinarians
starsong
13 years ago
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starsong
13 years agolast modified: 9 years agochopperace
13 years agolast modified: 9 years agoRelated Discussions
Capital Culinarian owners, post reviews,photos of your new range!
Comments (154)I've had my rangetop for over a year and I love the burners; but there are some problems. The simmer is a joke even after it was adjusted. I can bring water to a boil on simmer! So I just push the pot off to the side. Does anyone know if they made a fix for this? The other problem is the griddle. the sides are cold and the middle hot, so cooking pancakes or anything else on it means waiting till the middle is almost burned before you turn turn the pancake around to cook it evenly. Is there a fix for this or do I just have to deal with a bad design on both the simmer and burners? The simmer should have been designed to only light the center part of the burner. Did they even test this before they put it on the market?? I hope Trevor or someone else who is aware of this has some answers. I know that a year ago there was talk of a fix and never heard back about it. If nothing else they should make an iron plate to put over a burner so you can put something on a true simmer. My old Wolf burners also had a couple of heat rings, and on simmer only the middle ring was employed. For as much as I love the burners on this range top, if I had to do it over again with the problem with the simmer and the griddle (which also sticks by the way which my Wolf didn't), I would buy the Wolf range top. Capital Culinaria has a chance to really fix their product and I hope they do. The materials used are of a high caliber and those burners are to die for if they could get that simmer issue re-designed, and the uneven heating on the griddle fixed....See MoreProblem with Capital Culinarian
Comments (8)gbsim does have a good point. It's statistically unlikely for you to have gotten 4 bad valves when we haven't heard of any other CC owner with similar issues. The lingering shutdown is generally caused by gas in the line draining. I left one of the old simmer burners on mine and it has lingering flame dots for 10-15s before going out. Applying Occam's Razor, my guess it's probably a simple loose connection on the supply. Following weissman's advice is your best bet. The gas co will likely come out the same day and test to find out where the leak is. I will say however, that I did have a gas leak inside my first Blue Star cooktop so it does happen. Funny thing is, after that was replace, I smelled gas the following morning and called Bluestar. The white glove service guy came out later that day and ran his nifty gas detector over everything and found that the installer hadn't applied any pipe sealant on the connection so it was leaking there....See MoreCapital Culinarian Owners - Please clarify hood height question
Comments (5)I can answer your question from experience as we have the exact same Culinarian cooktop configuration and opted for the 54x27 wooden hood with an insert from ModernAire. Our counters are 37-1/4 inches high, in part because we're tall but also because this pushes the cooktop an inch closer to the bottom of the hood, given a fixed hood height. Here are our finished measurements: 69-3/4 inches from floor to bottom of hood 32-1/2 inches from countertop to bottom of hood 31-3/4 inches from top of Culinarian stainless to bottom of hood (and the top of the iron grates are about 1 inch higher than the stainless, making the hood 30-3/4 above the top of the iron grates) We planned to mount the hood higher but dropped it down when we realized it is not a danger. One drawback of mounting the hood to high (in addition to poorer performance) is that you see the undersides more easily and some complain about the hood lights shining in their eyes or in the eyes of people sitting at the island. Plus the perceived noise is higher if there's a straight shot from your ears to the underside of the hood. We have never bumped into the hood and it would be almost impossible to do so because the rounded front of the Culinarian sticks out past the front edge of the countertop, making the cooks stand further out from the back wall. The wood hood itself is 54W x 27D, so the opening is less (perhaps I should have made the opening this dimension). Just now I discovered the hood sticks out only 26-1/2 inches from the back wall. This is due to the backsplash installed after the cabinets, as usual. A 24 inch deep hood would be a disaster with this cooking machine. I wish we had gone 27 inches deep on the inside of the hood, making the outside of the hood about 27-3/4 inches deep before backsplash. But I suggest you get rid of the shelf on the front of the hood unless you place it up higher. Even then it will block light from ceiling. If you have a deeper cabinet made for the Culianrian (not sure if you're getting a cooktop or a range) make sure your cabinetmaker doesn't make the cabinet too deep or it will result in your cooktop being pushed away from the back wall too far, negating the extra depth you built into your hood. We have an Abbaka 1400CFM fan on the roof, and it sucks well, even with a couple of bends. We've had no problem with smoke from wok cooking but amazingly we haven't used the grill yet. We're still dealing with tons of punch list items so we haven't gotten around to wrapping the grill parts in foil prior to firing it up. To fit the insert in the hood we had Modernaire ship the insert directly to out cabinetmaker so he could build the wood hood to match the insert. During the design phase we made mockups from foam board. I suggest you do the same if you want to play with the dimensions. Good luck with your project! Billy...See More48" Capital Culinarian Owners (Grill Question)
Comments (1)As long as you have adequate make-up air (MUA) to go along with the 1200 CFM, you should have no issues. I have 1500 CFM with a passive MUA. 1200 should be more than enough. I have a friend who put in a Viking and a 1200 CFM and it smoked. After talking to him, it turns out that he didn't factor in MUA at all. I advised him to open his windows BEFORE grilling, while the grill was warming up. That made it much better, to the point where he could use the grill again. I have a 48" CC with the 12" grill and I use it all the time, at least weekly. I even use it in the summer instead of my Weber outside. The CC's grill is a much better grill and I prefer cooking on it. If you do get the grill, your only regret might be that you didn't get the 24" grill. I only got the 12" and I wonder about that sometimes. This post was edited by jscout on Mon, Dec 10, 12 at 7:23...See Morearley_gw
13 years agolast modified: 9 years agokist1
13 years agolast modified: 9 years agoTrevor Lawson (Eurostoves Inc)
13 years agolast modified: 9 years agowill47
13 years agolast modified: 9 years agopschoo_sbcglobal_net
13 years agolast modified: 9 years ago
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