bluestar or wolf range?
katyl
12 years ago
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Comments (21)
katyl
12 years agomichoumonster
12 years agoRelated Discussions
Need 48' Range-Reviews of GE Monogram, American, BlueStar, Wolf?
Comments (23)I purchased a wolf dual fuel 48" 9 months ago and after several service calls, Wolf did a buy back on the range. It was kind of strange, I would have been ok with another range but they did not want to switch it out. They were very nice, tried to service it but never really looks at the internals, instead would send a chef out here to cook in it and troubleshoot it. My issue was mainly the convection. Cook on one rack, no issues, cook on all of them like cookies and extremely uneven cooking from top to bottom and back to front. Not satisfied. Hated the lack of rolling racks, I find the racks hard to pull out. Had the double griddle. Fantastic to cook on but the grease catcher does not catch grease, instead it fills up, overflows underneath and makes quite the mess, even when the catcher is not full....they even mentioned that it is a design flaw. The actual service help after was good in most respects, would I buy another wolf? maybe some day, but not that range for sure. Also, took forever to heat up and boiling a pot of water took too long for such a beautiful unit. I am now purchasing a capital culinarian...hoping for much better results........See MoreHow hot do Bluestar/Wolf ranges get?
Comments (11)" Posted by deeageaux DCS is actually one of the better ones. Don't know if you have a lemon or an oven door that was assembled incorrectly. Bluestar will have one of the largest interiors but have the hottest or one of the hottest oven doors on the market. Wolf is near the top. From my experience and from what I a have read Capital has the coolest oven door, maybe there are others that match it or beat it but have not read so in credible source." What is your "credible source" for this ranking? Please post. "There used to be a dealer that did test and published data on this very subject but Bluestar used high powered lawyers to bully him into removing his data from his website." Do you have proof for this accusation? Trevor Lawson of Eurostoves has this on his website under "test data" comparing the CC and BS now but most thinking people would not consider "data" provided by a competitor to be unbiased especially if you have any knowledge about how scientific testing is done. This becomes more evident as you look at how the other "tests" are set up and presented. There have been complaints on this forum about the door being hot on the BS. There have been some things written saying that BS fixed the hot door but a poster here that had an older one and a new one thought the new one had a hotter door. BlueStar review On the Wolf, it may depend on if you are talking about the AG or the DF. I think there have been a couple of complaints about the AG, but others who had it seemed to think there was something wrong with it. Maybe an actual owner will comment about the AG. I have the Wolf DF and the doors and surrounds stay very cool. We have grandkids(toddlers) running around and while I believe in teaching them to stay away from "hot" and they are watched closely, it is wonderful to have the peace of mind that a cool door is one less hazard. Even after running a couple of hours the door is cool and the only part even warm at all is at the bottom. I couldn't find any place even hot, let alone uncomfortably hot....See Moredcs or capital: btus on propane/lp?
Comments (4)Thanks, Weissman. I am concerned about calling and relying just on someone's word, since there have been many stories here of people calling manufacturers and getting different stories depending on who they speak to. I just now found a chart on US-Appliance.com that says the higher output burners only have a max of 15,000 Btu/hr on propane, instead of the 17,500. I wonder when it starts to make a difference with woking? The higher output burners have lower output with propane, but the lower ones are the same with both types of gas, at 12,500 Btu/hr. It doesn't say how this might affect the grill or the ovens... I'm still worried, too, about what I read on searches here last night about the hot front on the DCS ranges. I don't want to burn a bare foot or leg on the hot kickplate area, and I assume if it gets that hot, it really starts to affect the comfort level while you're cooking on the rangetop with the oven going? Are other ranges that much cooler?...See MoreBest Range for Wok Cooking - Bluestar/Viking/Wolf?
Comments (56)Thanks for your insights. Commenting on your questions in reverse order: (a) I do not have any experience with gas wok cooking, so even if I thought my induction wok technique was good, I couldn't compare. I can say that for quantities sufficient for several people, cooked sequentially in the induction wok and then combined and finished, my 3500W Cooktek can manage more than enough power. However, it heats a ring area of the wok so the very bottom (4-inch diameter?) is heated via conduction. I suspect a gas-experienced wok user would have to modify his technique somewhat. (b) I recommend reading the first dozen pages or so of Greenheck's guide: http://www.greenheck.com/media/pdf/otherinfo/KVSApplDesign_catalog.pdf particularly the table on airflow rates, to gain insight into this subject. I usually recommend 90 CFM/sq. ft. of hood entry aperture. This is realized (actual) flow rate; blower rated flow rate may need to be 1.5X or more of this value depending on various factors. Hoods need to overlap the cooking zone, and side skirts may be called for in some configurations. MUA is a big deal and needs to be addressed at the same time as the ventilation approach. (c) If you were to use a commercial wok burner and commercial hood, the fire suppression is built in. I don't know what options are available to avoid a possible sprinkler mess vs. some other kind of chemical spray mess. Non-messy halon extinguishers may not be allowed in a home. What is allowed needs to be discussed with your code enforcement officer. I don't doubt that there is some construction approach that should be acceptable, but it is likely location specific. Also, ask your insurance company. Give up the idea of nesting the range and hood into a nice set of wood cabinets if you are going commercial. Stove and hood may need to be spaced away from any walls, which in most residences are combustible, no matter what surface materials are used to protect them. In new construction, or with sufficient land, thought could be given to following the approach of 'higher-end' historical Chinese rural homes -- wood construction kitchens were separated from the wood construction living quarters for good reasons. http://yinyutang.pem.org/...See Morephillycook
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