Which 36 in. pro style gas range- features, reliability,USA,$
virginiavictorian
13 years ago
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antss
13 years agowingnut330
13 years agoRelated Discussions
Which 36' gas range??
Comments (8)If you are thinking of American and DCS I would suggest you look at Capital Cookings Precision line as well. These are serious performing and beautiful stoves. We had narrowed our choices to Blue Star and Capital. Although the burners on the Blue Star are impressive, frankly we found the fit and finish of the rest of the stove to be unacceptable. Additionally there has been a lot of complaints about igniters and poor customer service on this stove. We ended up with a 36 inch 6 burner Capital Precision. The burners are sealed which was not a selling point for us, but they also deliver 19000 btu on each burner which was. Each burner also has a very low simmer setting which is a serious plus. After all, for many dishes once they are browned, seared, or whatever the remainder of the cooking must be done on low heat. Having a flamethrower is great, but much home cooking is either finished off or all on low heat or simmer. On this stove you are not restricted to one simmer burner. They all are capable of this. The Blue Star has 22000 btu and in reality may be significantly more powerful than the numbers show. Having said that we have not been disappointed by the power of the Capital. In fact we have found that we have had to adjust our cooking considerably to accomodate the increased speed and accuracy of this heat delivery. Because we no longer get heat bog caused by slow recovery time the taste and texture of the food has improved, especially when using a wok or stir frying. Take a look at this link at Select Appliance to see what I mean, they have many other good tips as well: http://www.selectappliance.com/exec/ce-tidbits/secret. By the way, Capital Cooking was started by some original ex DCS people. This link gives you an idea of who they are and where they think they have progressed beyond the origanl DCS idea: http://www.bbqislandinc.com/manufacturers.php?manufacturerid=4. I should also add that the exterior of this stove runs impressively cool, and I mean all of it, knobs, oven window, metal parts and side panels etc. Obviously a portion of it's 450lbs is in a very effective thermal insulation. If you like the look of the American you will love the Capital, and it has better specs !!...See MoreGas range: want pro-style with temp readout and timer
Comments (22)I think it is possible to go overboard, or be lured overboard, by the grooviness of a ''digital'' oven temperature setting. When you set the digital oven control to ''325F'', most ovens don't actually hold 325F, they turn on and off and the temperature swings around. ''On'' at something like 300F and ''off'' at something like 350F. That assumes the oven is perfectly calibrated which often isn't the case. With that much error and fluctuation, the apparent precision of setting the digital control to ''325F'' versus the apparent imprecision of turning a knob to ''325F'' is - well, it is an illusion. If precise oven temperature really matters, you'd want to use an oven thermometer placed in the same spot as the food. But does it matter? Does the food really care if the temperature is swinging around in a range of 300F to 350F, or would a range of 285F to 335F, or a range of 315F to 365F, work just as well? I really doubt it matters. You're not going to cook anything to an internal temp much over 200F anyway, so the oven temp just determines how much time it takes to get to the desired internal temp, and how browned the exterior gets by then. But those are very much influenced by the food (size? thickness? moisture?) and the cooking method (covered pot? foil? rack?). Bottom-line, the fancy digital temperature controls may sell ranges but I don't think they help cook food. I'd personally not care about that feature. The timer feature would be more important to me, not so much for cooking food but to ensure that I don't accidentally leave the oven on all night....See MoreFisher & Paykel vs Bosch vs Zline vs Thor "Pro Style" 36 in Range
Comments (6)Charles Ross Homes, Bosch brand can be compared to GE on American market quality, it’s not bad but it’s definitely not the quality for the price. 15 years ago when I was in Ukraine their stores were filled with this brand and few others too, on my opinion Bosch isn’t worth invest into. BUT I know many people are drawn by the European look. Well it’s fine as it looks good. So years later when I saw Bosch on American marker I was shocked, how, why and who allowed it here? Glad I found your review which proofs again to stay away from it. Thanks...See More36" all gas range - which brand do you like for simmering?
Comments (16)Vent-a-Hood owner here...it's great, nothing gets past it. I can watch the steam, smoke, etc., rising and being captured by the hood with no escaping out into the rest of the room. It's nice not smelling stale food odors the next morning. You also cannot smell the odors during meal time. (Now if only I had the same for my double ovens!) I think the key to effectiveness of any hood is to be sure to size it appropriately. It should be: At least 6" wider than the cooking appliance (36" range means a hood at least 42" wide) 24" deep (27" deep if on an island or peninsula) CFMs should be at least 600, with more better Duct diameter at least 10" (quieter than 8") If you have a remote blower, it'll be quieter The stronger the fan, the lower the setting you'll need to use on a daily basis and the quieter it will be when in use BTW...I also recommend looking into induction. My mom used gas all her life but when she had replace her range three years ago, I talked her into induction. She was skeptical, but she loves it! She'll never go back to gas....See Moredeeageaux
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