pitt cooking - burners
housebuilder14
9 years ago
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Prad
2 years agokellie888
2 years agoRelated Discussions
French top cooking versus more burners
Comments (1)There used to be a professional chef posting on this forum who strongly advised people not to get a French top for home use. He said in restaurants it came in handy for keeping multiple sauces warm but that for home use you'd be better off with more burners....See More15,000 btu open burners vs. 19,000 btu sealed burners?
Comments (6)Posted by akchicago (My Page) on Tue, Nov 11, 14 at 19:57 Just wondering if you will be installing a new hood when you go from an electric cooktop to a gas one with 15,000 or 19,000 btus (make sure to consider your total btus when comparing your exhaust needs to your previous electric cooktop). I just bought a Sakura M2000 chimney style range hood that's rated 780 cfm. Update: I'm so mad! The 30" Bluestar range is no longer on costco.ca as of today! I checked yesterday and it was still offered! WTF...See MoreRound bottom wok on open burner vs sealed burner vs flat induction
Comments (28)Thank John for additional data point on BlueStar. 3min 40sec seems to be consistent with Trevor's test on Capital 3min 36sec with 25k BTU burner. For my AEG induction wok hob @ 3.2kW, it takes just 2min 52sec to evaporate 80ml of water. It is best however to see in pictures how this behaves. This is a 14" wok that fits the curvature rather well. It sits with bottom half or third touching the recess area. This is somewhere around where the water edge is. It is also around the area where induction coil locates. You can see the darker seasoned area. That's where the main heating zone and my main cooking zone is. At a few seconds in after the induction unit starts on P, we can see bubbles forming. That makes sense as it is the area where induction coil is. At 11sec, steam starts to form. Bubbles now form a solid ring around the edge. At 16sec, steam starts to fill up my cooking area. At 41sec, this is smoking hot wok. Water is boiling vigorously though out. It is a bit difficult to see with this amount of steam, but you know what it is. This show the amount of steam from a different angle. At around 2min mark, the huge heat from induction is dying down. This is mainly because the water level drops below the area of the induction coil. So it is entering the much cooler spot. The heat that keeps evaporating the water now is from conduction, which is not the best thing for thin carbon steel. You can see that it takes quite a long time to evaporate this very small amount of remaining water. The slight red glow clearly shows where the induction coil is. At last, we get there by 2min 52sec. Cheers to induction wok hob. You're the best....See MoreAmerican range open burners for wok cooking? (VS bluestar)
Comments (5)The glow bar igniters are all the same across these appliances. They oven igniter on our RNB died after about 5 years and I replaced it myself. Total cost was about $30. The original broiler igniter is still working after 10 years. Love the range. Super powerful (I upgraded one of the burners to 25kBTU), super even cooking, easy to clean and maintain; and when it comes to service or upgrades, most of them can be done by the owner, as Bluestar is so modular and uses industry standard parts. Over the years, thanks to kitchen remodeling projects, our needs have changed but so has our RNB. It now has a custom burner configuration, island trim backguard, raised feet, and black color. It had none of these features when we bought it....See Moreallaip
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