48" range w/double ovens?
home4all6
11 years ago
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herbflavor
11 years agoRelated Discussions
bertazzoni 48' gas range/double oven
Comments (8)We have had the Berta installed since November 2011. The only adjustment needed was adjusting the burner strength on both the stovetop and ovens. I originally felt that my simmer burner was a little too hot and once the burner was turned down, it has been perfect. Also, I monitor my ovens with an old fashioned oven thermometer and both of them were originally running around 25 to 50 degrees hotter than what I would set them at. Again, once the burner adjustment was made, they are rock solid. Both the stovetop and oven adjustments were easily done by my husband. My husband is very handy and did almost all of the work in our new build kitchen himself, but according to him, any kind of work that is needed on this range would be very simple because everything on it is mechanical. Almost no electronics and anyone with the most basic of appliance repair knowledge could work on them. We live in rural Iowa, so DH is our repairman. :) My stovetop has 6 burners and the electric griddle. We haven't used the griddle as much as we could yet, but I plan to continue to experiment with it in the future! This is actually my first gas range, I have always had electric before. The ovens did take a little adjustment for me to get used to because I felt like when I baked some items, they were getting too done on the bottom. I don't know if it is from the burner being turned lower, or I am just getting used to working with the oven, that I don't seem to have that problem anymore. I did stop using my darkest metal pans and have switched to more glass and ceramic bakers. I also only use the convection when roasting something. I found for true baking such as cookies or cakes, I kept having problems with the bottoms being too done. Again part of this might be user error, not the range! We went with the pro series because I loved the knobs and thought it was pretty! I know it is superficial, but at the time we purchased, there wasn't a difference in price between it and the master. I personally love my range. I am not a fancy chef and am using it for everyday family cooking/entertaining. It has made me more adventureous to try recipies and techniques that I would have never attempted with my old electric smoothtop. For those who truely have a more gourmet cooking style, this might not work as well for them, but for us, it was the best fit for our needs and budget. Because our appliance dealer gave us a great deal on the range and our dishwasher, we ended up spending just under $6,000 on it....See More48" range versus double ovens?
Comments (6)H202, I went through a similar quandary myself. How often do I need double ovens? Do I want to bend over with a bad back and neck today to pick up a dutch oven with chicken or a roast in it? How about a monster turkey or huge ham when I am even older? I ended up taking an unconventional path. After having a stand alone oven mounted beneath the countertop (what was I thinking - young and inexperienced) I soon learned the value of a wall oven. So, how about a wall oven and a standard stove with oven? That gives you a main oven at easy waist level and special occasion casserole/cake/bread/etc. oven below your cooktop. The other option if you can give up the wall space is a wall oven and separate steam oven both at a waist level. I'm not a fan of double ovens stacked in a single unit but, side-by-side setups are sweet. The standard steam ovens are generally the European "20 inch" size stuffed into either a 27" or 30" oven shell. The Gaggenau Wall Oven and Steam Oven side-by-side I saw was to die for other than the wasted space for the steam oven cavity to have matching fronts. It certainly had a lot of eye appeal....See More48 inch gas range AND double wall ovens in kitchen remodel.
Comments (7)@kerenophir I don’t have one but would definitely get one if I had a place for a third oven. I will be replacing my wall oven at some point and may just get one for that spot. Most people say it is their most used appliance because it uses the most optimum conditions for each type of food. Gas ovens have huge vents so have a hard time holding onto any humidity. Electric ovens with much smaller vents hold onto most of the humidity from food. The CSO adds humidity when needed but also vents it out. It is also specifically designed to tolerate steam. Most commonly people talk about steam but it is more than that. I would look at Wolf, Miele and Gaggenau too. I agree with Zalco that you can do just about everything yourself without the CSO but steaming can be damaging over time more so to an electric oven and it is much harder to do effectively in a gas oven. My SIL damaged her oven with steaming....See More48" range v. double wall oven
Comments (4)One thing you have to consider carefully when choosing a 48" range is the exhaust hood requirements for it. Ideally the hood should be 54" wide, though many people will put in a hood that is 48" wide. Either way, you will need the accompanying correctly-sized ductwork and makeup air for that size hood. You will also forego upper cabinets to fit the wider hood - that may or may not be important to you. I personally would rather have 36" wide cooktop/rangetop and double wall ovens. You also don't have to bend with wall ovens which may or may not matter to you. Regarding wall ovens, if you do a little researching, there are ovens that don't have Wifi. But digital controls are the way of the world. Bosch, Frigidaire and Kitchenaid offer wall ovens that do not have WiFi, so look into those. Bluestar is a brand that does not have digital controls nor all the electronic extras - but expect to pay abut $10-11k for Bluestar double wall ovens. I advise staying away from Viking, and also do not get "fingerprint-resistant" stainless steel, which is problematic, just regular stainless steel....See Morevanmicnatlog
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11 years ago
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