30" or 36" Wolf Range?
agk2003
10 years ago
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jellytoast
10 years agoagk2003
10 years agoRelated Discussions
Recent Wolf 30" and 36" ranges - problems/like?
Comments (3)I've had the soon-to-be-discontinued open burner, all gas 30" for a week and a half, so too soon to know about problems or long range reliability. I bought now because I prefer a more open burner pattern. I roasted a turkey and made gravy the other night and held the gravy on the super teeny middle burner without any problems with burning or scorching or a hot spot. The door is definitely warm in places (particularly behind the handle area), but I had been purposely running my hand over the door wanting to see if it was really hot (I too had read about the same problems you are mentioning, and my husband thought I was nuts to do this). It certainly doesn't stay hot for an hour though. We replaced an old dual fuel Jennair with much less power than this one, and our kitchen definitely seems warmer now than before because of the venting of the Wolf's non self-cleaning oven (we had self-clean and electric oven before). But, we also don't have any ventilation hooked up yet. So far the top has cleaned up quite easily. The turkey had spattered as it roasted, and my husband wiped out the inside of the range, including taking out the side rack supports so he just had a clean swipe to do. He said it wasn't too bad cleaning it up, but he can see how keeping on top of this is the way to operate so it won't get too bad. And, LOL, this is the first time in forty years of marriage he has ever cleaned an oven! I'd try the appliances forum for more comments....See MoreOven Preheat Times: Miele 36" DF vs. Wolf 36" DF Range
Comments (7)I have a 30" wall oven (Miele). I regularly preheat for 30 minutes. Years ago, before I bought the oven, I was told to expect that. The dinger goes off before 30 minutes. But the oven will not be fully and evenly heated before that. With one of those bigger range ovens I would expect 30 minutes minimum no matter what anyone says. One thing about the Miele that is not well known and that mutes the entire preheat argument. Their auto roast setting starts in a cold oven and requires no preheating. But the food is done in the same amount of time because the top and bottom elements are used and the oven algorithm compensates. I use this setting so often I would buy the oven again just to have it....See Moreany opinions on a 36"gas Wolf range vs a 36" Blue Star range???
Comments (17)We have had the 36" Blue Star range (model RCS36SB) for about 5 years and would not recommend it. The knobs get very warm and we have had problems with the convection fan as well as ignition (gas would build up in the oven while it failed to ignite), both problems required multiple service visits The latest problem, the oven knob broke off and Bluestar said they no longer manufacture the part. Bluestar said they changed from a mechanical thermostat to an electronic thermostat and the ”upgrade” would cost $350 to purchase, not including installation (total cost estimated at least $500). I assume they redeigned the oven knob/thermostat because they had so many problems with the knob, convection and ignition. Even though it was under warranty and the knob broke due to faulty design, the service manager refused to provide a replacement part. I guess you can expect problems to occur with any appliance, but I do not expect them to provide such poor service, especially when they know it broke due to their own design flaw. It takes them days to follow up on service questions. Best to stay away from Blue Star....See MoreThermador Freedom induction 36" cooktop or Wolf 36" induction range?
Comments (54)@r, I thought I would chime in here to just say that I don’t think you are “obsessing“ at all regarding the use of knobs in this case. One of the most crucial variables in any kind of industrial design is the way we interface or interact with whatever the product is. Most of us utilize capacitive touch controls or infrared type touch controls on a constant basis with everything from iPads, smart phones, as well as any number of house appliances. But I would suggest that your instinct regarding cooktop or rangetop controls makes a lot of sense. Consider the difference in using a wall oven versus a cooktop. Most cooks in the kitchen can get the opportunity to wipe their hands in order to use touch capacitive controls on a wall oven. Of course, the case could be made that turning a simple dial, can be more intuitive, then going through a series of menus to get to where you want to go, since in the end, the mission of the wall oven has not really changed very much since our grandparents time which is essentially to bake the cake or roast the chicken. The reason I suspect that cook tops and range tops, as well as ranges are a particularly good candidate for knobs is due to the fact that the controls are often placed on a horizontal plane. Many people, especially those who are new to induction appliances for example, have learned a hard lesson as the very sensitive touch controls do not always take kindly to steam, water, droplets, and oil or gravy splatters. It is not hard to imagine why this is problematic because if you put any of these liquids on top of your smart phone screen, you would discover that the touch controls that works so beautifully such as the ones I’m using right now on my iPhone to create this post do not take kindly to having these substances on top of them. There are lots of examples of folks who have touch capacitive controls on these horizontal locations where the entire appliance is either shut down or thrown off its game. Of course, the majority of modern products that have knobs do not use the analog/mechanical controls of knobs of the past, but are in fact, “knobs“ that interface with micro control boards behind them. Still, there is an entire field of design that studies user interaction, and I do think that, at least, in some instances, such as with cooktops, knobs actually, do make a lot of sense. One can certainly debate where the best location for those knobs would be to avoid getting splatters on them since Cleaning knobs is not exactly, a fun time for most folks. Some people would assume that installing Touch Sensitive controls in all sorts of consumer products that once used knobs, levers, and buttons, is simply a design trend, and I’m sure there is truth to that. But a little voice inside also suggests to me, that one of the reasons they have moved away from knobs and especially the electromechanical kinds used in the past, is due to the cost of manufacturing. I do not have a data set to support this theory, but if you consider the labour and the bewildering amount of copper wiring that went into something such as a 1950 electric stove, some of which had lots of extra features, you can begin to imagine the cost savings of having a micro “motherboard“ taking the place of all that complex analogue electrical structure. I truly enjoy all of the benefits and possibilities that I have with my smart phone, laptop, iPads, etc. But I do think your instincts for knobs are not without merit, because sometimes, appliance designers attempt to answer questions that no one ever asked. My two. Cents 🤔....See Morejellytoast
10 years agonycbluedevil
10 years agoagk2003
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