The clean up of "open burner" range vs sealed burners
jsaf237
9 years ago
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plllog
9 years agoRelated Discussions
15,000 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 MoreSealed Vs open burners
Comments (11)I'm a big fan of my open burners, but it's not a big deal in the following regard: 90% of what most people do on a range can be done with a decent (and not necessarily top of the line) version of a sealed or open burner. That's not to say that the differences cannot be striking or matter to you and how you cook, but it's worth keeping a sort of functional baseline in mind as you sort these things out. WRT which part of the pan receives direct heat -- that's partly a question of the shape of the individual burners. BlueStar (open) has an inner ring and radial extensions -- like rays off a cartoon version of the sun -- so that there's direct flame applied to a significant portion of the bottom of the pan. Thermador (sealed) has a "star" shaped burner, and several mfgs use dual rings. Most of these things can be demoed, if you have the right kind of shop nearby (or a friend with one of the things that interests you). BTW -- the wolf web site should have pictures and features for both their open burners (their version of open) and closed burner models, and I reckon a dealer ought to have a sample of each style, even if it doesn't have precisely the model you're looking at. I did not buy open burners for ease of cleaning, but they have turned out to be pretty darn easy to clean. There are 2 stainless drip trays that slide out very easily -- not visible if you're just sitting in the kitchen or even standing at the range. On a daily basis, it's mostly a swipe of a dish towel or paper towel. If there's more of a mess, it's easy enough to pull an individual grate and bowl at a time and take a brush and hot water to them at the sink, although they are on the heavy side. As others have posted -- plenty of posts on these questions on the appliance board....See MoreBlueStar RCS Sealed vs Open Burner
Comments (8)I won't be much help in your question on comparing the sealed burner vs open burner models. But, I'm in the same boat as @stars26. Our kitchen remodel is nearing the end and I have a open burner 36" RCS waiting to go in. I also have a 21K burner upgrade that I will be swapping into one of the 15K front burner spots. From what I've read lurking around the forums here, most owners are very happy with the BTU upgrade from "standard" range models when buying a BS even at the 15k specs. Any BTUs over 15k are just cherry on top for an average home cook is my understanding - not that you wouldn't notice the heat difference, but more that it may not be a necessity depending on your cooking style and menu preferences. I was looking for the extra BTUs in at least one burner, but wasn't able to afford to pay the premium to go up to an RNB. So am going the burner replacement route. I'm looking forward to having the range in place soon and in use hopefully not long after....See MoreNew Open Burner Viking series 5 vs. BlueStar RNB open burner 30"?
Comments (8)There are several big differences. Open burner refers to the burner tray. Spills go through and you have a pull out tray. Try to look under and see which one you prefer to clean. For performance, the RNB has has one burner with a lot more BTUs and one burner that will accommodate mandate smaller pots. For simmer you have to know the BTU burner rating on the low end. I’ve never seen this available from BS. Another part of performance is where the heat goes. The viking is a ring burner. As you turn it up, it flares more. This is because of the burner cap. I have a ring burner bur use bigger pans on high so it works out. Bluestar has the star burner and no burner cap. This means the the flames are dispersed over a greater area. As you turn the heat up the flame stays more n the same area and goes more of straight up If you have cast iron or steel pans the star helps evenly heat the pan. If you have heavy aluminum or copper, they conduct heat a lot better so the ring would be ok. I would try to cook on each one or at least see if one live if you can. Check out the size size of the oven. The RNB will hold a full commercial sheet. It’s tight but it fits Look at the rack sizes and room over the lowest rack not cubic feet To determine size. Both are a infrared broilers. Compare sizes. They can be smaller than you think.. Read the manual on each one....See Moregreasetrap
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