So confused on 48' gas range
nyrgirl35
12 years ago
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Comments (6)
Caddidaddy55
12 years agoRelated Discussions
Wolf 48" all gas range
Comments (6)Honestly, how many large ovens do you need? Most people find that they really don't use their large ovens very often, and the faster preheat times of smaller ovens are a big bonus. I can fully understand having one large oven. But for everything else, go for smaller. Also, if you have the option (i.e. money and space), pick more versatile ovens (e.g. combination steam and/or speed oven). You'll appreciate having more diverse tools. Of course, that brings you back to the question whether a 48" range is really the ideal configuration. For some people it very much might be. This is especially true, if you install a built-in griddle or grill (only, if you actually believe you would use these though!). If this is you, make sure you understand the rather complex venting requirements and the need for an expensive make-up-air system. With 48" of gas, you really can't ignore that. You might still be better off with a range top and wall ovens; or you might find that a more conventionally-sized range in combination with one or two wall ovens fits your needs better. It all comes down to why you think you actually need this much space dedicated to cooking surfaces. There is a need for 48" ranges. But for the majority of consumers, it is not the ideal tool, once they analyze their actual needs....See MoreAdvice on choosing fancy 48" gas range
Comments (15)Stonehouse - do you cook in heels and a dress too? That's a rad range. Ditto Lalitha on the hood, except you'll need a 54" above a 48" range ideally. If I were you I'd look at Berta...they definitely look pretty and come in colors. I think they are quirky but that may not matter to you coming from what you have! My brother has a 24" Smeg and it is very modern/euro looking which doesn't seem to be what you're going for if you like Lacanche or La Cornue. He does a ton of cooking and hasn't been particularly impressed....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 MoreRange Hood Insert for 48" BlueStar Gas Platinum Rangetop
Comments (9)What one wants is to have the hood aperture size overlap the rising and expanding effluent plume. Aperture in this case refers to the area at the bottom of the hood that can be expected to actually capture effluent. Generally this is the empty space within the interior sides, but in some cases might include some of the edge (with enough flow rate and/or steep enough angle). So, given an area at the cooktop that represents the contour of the bases of all pans that might be employed on the burners/hobs, draw an imaginary line upward from the contour edge expanding out at, say, 10 degrees, to the height of the hood aperture. (This is equivalent to multiplying the hood height by 0.176 or thereabouts, to find the edge of the preferred minimum overhang of the aperture.) Very high hoods need additional overlap beyond this to resist cross drafts from helping the effluent escape. If wood is exposed at the bottom of the insert enclosure, its distance from the cooking surface must comply with the range manufacturer's minimum allowable distance to combustible surfaces. If Rustic-R-Us is intended (cabinet-wise and flame-wise), then maybe cabinets made of woods that smoulder instead of burn might be considered, such as ipe or redwood. kas...See Moresskit
12 years agomamamia44
12 years agosskit
12 years agoaprince
12 years ago
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