'Professional Style' Versus Professional Appliances
shortyrobyn
13 years ago
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idrive65
13 years agoJon T
13 years agoRelated Discussions
Professional range vs cook top and wall ovens
Comments (4)We went through the same conundrum a couple months back. We had a 36 inch, 6 burner Blue Star range. Taking a 20+ pound bird out the the oven was not easy--and it will get worse as we age. We just sold our apartment and bought a new one with a bigger kitchen, that we are renovating. We went with the similar, somewhat updated BS range and with Miele 24" speed cook and 30" wall ovens. We didn't want to give up the terrific infrared broiler in the gas range, but wanted an oven that didn't require us to stoop down....See MoreProfessional Ranges are not for home kitchens
Comments (150)Yeah... a little late to the game here for the original posters, but it's just a fundamental difference in opinion between the actual "cooks" out here who have the desire and or skills to make use of features in high performance pro-style ranges, and the other camp who more-or-less just use ranges to "reheat" foods and boil water for pasta, frozen veggies, etc. Apples and oranges. Any poster who uses an electric cooktop or (gasp) flat surface range and is content with it does not in any way intend to use a range/oven to produce professional-type cooking products. Baking perhaps... but not cooking. Find a thread posted by amateur chefs and/or professional chefs who cook at home if you want informative opinions on pro-style ranges ... IF you intend to use them as they are intended to be used....See MoreDesigner Series OR Professional Series Electrolux
Comments (12)Per Antss request, I will "Chime in Here" We went with the Elux Icon Designer Series as the "Theme of our kitchen" is "Curves". I originally even bought a 36" curved Electric cooktop (not Elux) but alas that turned out to be junk and I had to replace that in less that 2 years with an Elux Icon Induction cooktop (but I digress). We had a standard depth fridge, all our lives, and wife opens the door on it and a buncha stuff falls out of it, including eggs, I said "That's It!!!" We will design the new kitchen "Around the Fridge" so we now have a 48" built in (not integrated) Jenn-air Fridge (Trouble free for 5 years now). After the Fridge, We bought the Elux Icon Designer Speed Oven, Elux did not have the "Pro Series" Speed oven back then, but even if they did, We would have bought the Designer Series because of the "Curved Handle". We then bought the Icon Designer Series 30" Oven, It has the same type handle (Curved) that the Speed Oven does. We also liked the bigger window in the Designer Series Oven (Which by the way, stays very cool)-- Elux usta advertise it as "The Coolest Door in the Industry". We also have the Elux Designer Series Wine Fridge---yep it has the curved handle too! Then we bought the handles for their Designer Fridge and installed them on the Built in Jenn-Air Fridge. After 5 years, all have been trouble free, except I had to have the handle tightened on the speed oven, I probably could have done it, but I elected to call a local service company and pay them to do. It took about half hour (maybe less) and the guy installed some lock washers so that won't happen again--cost me $125.00-----so that is my total maintenance expense for all my appliances for 5 years now! We love the operation of the Elux Oven, it's touch controls, the brightly lit display and if you are using regular bake (not convection) and you choose "Preheat" the orange display shows dashes until the oven comes up to the preheated set temp--then it beeps (not very Loudly) and shows the set temp in the orange display--so if ya missed the beep--all ya gotta do is look at the display--if it shows numbers, instead of dashes, then the preheat is complete. If you choose convection bake, the preheat is automatic, the display shows a little fan going "round and round" but doesn't show any temp until it has reached "set temp". We like the way it is lit inside and the smooth gliding racks that come WAY out---this is really handy since we chose to mount the oven "Under Counter". We really like the Speed Oven too, especially since it is at eye level----To be honest, wife still uses the regular oven for a lot of things She could use the the Speed oven for----but She's a "Bit Old Fashioned"---ya know what I mean??? (Hint Her favourite car is a 1964 Dodge that I bought new that we dated in and drove away from our Wedding in---Yep We still have it!!!! I hope this helps and if you have any questions about operartion or performace of any of these appliances, please feel free to ask!!!! You can see how all these appliances "Look Together" as well as seeing the "Speed Oven In Action" but clicking the link below. Good Luck on Your Pending Decisions! Gary Here is a link that might be useful: Elux Icon Designer Series Appliances...See More36' Gas Range - Frigidaire Professional ?
Comments (21)You can drive to work in a Toyota Yaris or a Porsche 911. Both will get you where you're going via an internal combustion engine, maybe even with an MP3 player, and possibly even on board navigation. But the difference in driving the two can NOT be understood by someone who doesn't enjoy the nuances of driving. Regular folks who think buying a Porsche is a silly extravagance will never ever "get" it. They don't know what they don't know about the differences between the two, so they are perfectly satisfied with a boring econobox. Frigidaire is the boring tinny 1970's econobox of the appliance world with a few racing stripes to give itself airs. And the people reviewing it, well, not to sound elitist here, but they don't have experience with a higher standard to compare it to. They don't know what they don't know about the nuances of cooking. Anyone can "steam fry" a meal. Very few can do an actual stir fry. If you don't have the budget to make a purchase of a pro style range at this point, that's fine. Very few of us are able to get what we 100% want as if money is no object. But, you really have to look at the ultimate goal here and keep your eyes on the prize. Spending $1700 on something that doesn't function any better than something that costs $500 is wasting that money that you do spend. I'd suggest really analyzing your goals here. A 36" IS a step up in "space" but a true 36" pro style range has a pretty large oven that takes a long time to come to temp and is overkill for most situations unless you need to fit in a full sheet pan. 6 burners are usually overkill for most for 90% of the time that they use the range. Thus the popularityh of the 48" range, as it has a smaller oven that gets used more often. And you can do a griddle surface on it as well. If pro style cooking is your ultimate goal, then think about doing a 48" rather than a 36". Or consider doing a pro style cooktop like one Bluestar has now, and buying a second hand wall oven from Habitat for Humanity or Craig's List. That will give you an immediate return for your investment that won't need to be repeated. As long as you are also budgeting for the high CFM hood that goes hand in hand with having a high BTU cooking machine in your home. If you size the oven cabinet for a 30" oven and buy an extra filler or two, you can replace the oven at any point down the road with a more capable model but you will have enjoyed the FIRE of the cook surface until that happens....See Moresayde
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shortyrobynOriginal Author