Kitchena Aid- so many bad reviews
someday soon
8 years ago
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Jo
8 years agoDLM2000-GW
8 years agolast modified: 8 years agoRelated Discussions
Kitchen Aid appliance review
Comments (4)I'm sure you can just google for general prices. I have the older model for your oven and see yours is $3.6K to 3.7. We also have the more rectangular grate model of cooktop. Our ovens work well. The main oven cleans very easily. It was made during the period when some models (probably not ours) had self-clean expensive fuse blow/total shutdown issues. I only used self-clean when it was under warranty without issues. Many people believe self-clean is unwise for any electronic controlled oven. I just noted that several reviewers of the new ovens didn't like the loud fan. I imagine the fan was increased to alleviate self-clean failures. I assume that you realize that the microwave/convection section opening is much smaller than the door. I really like the microwave section because it is small and heats quickly. However, because it does true oven duty, it is lined with stainless steel and it is hard to clean (and no self clean for it). If you have natural gas, I would expect the cooktop to be fine. If you use propane, I would suggest you look for an open burner style cooktop or a unit specifically built for propane....See MoreBad reviews: BuildDirect, LL, Home Depot Where do I Buy Hardwood?
Comments (25)While remodeling, ran out of hardwood flooring. Purchased cheap untreated flooring & tried to match paint to no avail. Called Hosking to get pricing on hardwood I needed. Sales rep gave price quote & explained since I didn't purchase my previous flooring from them, might be slight color variation. I understood as I knew it wasn't from same "paint batch." She told me to check on invoice that hardwood brand, color, size is correct & then respond acknowledging there’s no returns. Got invoice emailed which stated description of my order, “LAUZON (brand) SOLID MAPLE (wood type) TRAVERTINE (color)” & confirmed. Two weeks later I opened box to see different size, wood type, & colored flooring. Enclosed shipping package shows these are not Lauzon. It looked the same as my initial failed attempt. Called Hosking about the MISTAKE but was told that since Lauzon is so EXPENSIVE, they use CHEAPER 3rd party lumber molding company that uses GENERIC hardwood & ATTEMPTS to paint match. I asked “Why wasn’t I told this BEFORE?” Rep responds “I don’t know what I may or may not have said…” I ASKED for Lauzon, PAID for Lauzon, I should be GETTING Lauzon. Why would I agree to pay for GENERIC, SUBSTITUTED product & be charged same price as the authentic? She was unapologetic & connects me to the owner. He doesn’t answer & unsurprisingly doesn’t return my voice message. I was willing to return INACCURATE order & have correct one sent. Now its been a month so had to resort to disputing charge & informing others about this UNSCRUPULOUS company & their blatant BAIT & SWITCH. I had to order again from QUALITY FLOORING 4 LESS, paid same price & got correct item. Would you buy a FAKE Rolex that is the same cost as the real one? If your answer is no, then AVOID ordering from Hosking!!! The pics of the invoice of what I expected, the packing slip of what came, and image of Lauzon Solid Maple Travertine & the "generic":...See MoreSuper scared! Modular vs manufactured? Bad reviews?
Comments (22)We have a "Design Homes out of Wisconsin" modular home which is like a stick-built in quality and materials. It has the vaulted ceiling with prow windows. It is 1465 sq. ft. and in 2005 we paid $95,000. Of course, we had to add the septic/well and the land. We built a basement with "Insulated Concrete Forms" because we could do all the work ourselves. That saved lots and we have a full walk-out (dry)basement with 9' ceilings that can easily be finished if we ever choose to do so. This is the first home I have ever lived in (in my life I have lived in 12 homes - 6 new) where there was practically no settling. That is because the modular home was assembled in a temp. controlled factory setting. I would take modular over site-built any day. I would not ever buy a manufactured or mobile home....See MoreBad Reviews On Pro-Style Ranges?
Comments (5)>>> " happened to stumble across the following statement from Consumer Reports concerning high-end pro-style ranges . . . . Is this a situation of a Timex keeping better time than a Rolex even though the Rolex looks better?" <<< Yes, no, sorta, and it depends. FWIW, the topic of "are pro-style ranges worth it" comes up from time to time. If you have not already seen these previous threads, you might find them helpful to further thinking through your stove choices: http://ths.gardenweb.com/discussions/2627764/pro-style-ranges-really-needed-for-a-serious-cook http://ths.gardenweb.com/discussions/2305675/pro-style-ranges-overrated https://www.google.com/search?q=are+pro+style+appliances+worth+it&ie=utf-8&oe=utf-8 http://ths.gardenweb.com/discussions/2424674/want-a-pro-gas-range-but-is-it-worth-the-cost http://www.chowhound.com/post/pro-style-range-spend-money-587689 As for CR's opinion that a low-end coil burner performs better than the pro style stoves they tested, suffice it to say that some subtle and not so subtle points get lost or disregarded in CR's testing and in their proclivity for offering somewhat provocative or attention grabbing opinions. Take their stovetop burner tests which are actually pretty limited: how quickly will the big burner bring a pot of water to boil; how well does the small burner hold a simmer; and how well can the largest burner simmer a large pot of thick tomato sauce. Let's look at the speed to boil (high burner rating). An 8" diameter 2500 watt coil burner does a very good job at bringing pots to boil, especially when the pot's base is around 8" in diameter (maximizing the efficiency of heat transfer.) Only induction is significantly faster. BTW, much of the induction speed advantage is due to induction burner power being 3500 watts or greater. Move that 8" diameter pot over to a gas range and the time falls off significantly even on pro-style burners. So, CR can say the pro-style stove does not not perform as well as the low-end coil burner. But, consider the pot being used for the testing. Size may matter. On my old coil burner range years ago, it took my tall stock pot (with the roughly 7½" disk base) a little over 15 minutes to boil, IIRC. (This is from memory -- I ran that test back around the turn of the century when this forum was still on the owlcroft site, so the results have dropped off the retrievable radar of google and etc.) Anyway, same pot and same quantity of water now takes around 22 minutes or so on the 15k btu burners on my current stove, a pro-style NXR. CR says the NXR is average for time to boil, which maybe implies that the NXR's larger-diameter, higher powered gas burners are a waste of money? Well . . . no. The relatively slow speed to boil is mostly due to the size of the NXR burners and their being better suited to pots with bigger diameters. A full power flame goes out beyond the base of that disk-bottom stock pot with a lot of it just creating waste heat. Same quantity (and temp) of water in my 10" diameter stockpot which is a better match to the full power flame size --- just under 15 minutes. With my 13" diameter canning kettle -- 14 minutes. Plus, my pots sit evenly and level on the stovetop grates which was not always the case with the old coil burner stove. Also, consider burner adjustments during cooking. Gas and induction burners allow you to adjust heat up or down much more quickly than with radiant electric and coil burners. That will be very important to some home cooks and not to others. (Heck, James Beard preferred coil burners to gas stoves and would not have a gas stove in his home. Julia Child ran many years of her shows using a coil burner cooktop. Of course, she had a Garland range at home.) If adjustability matters to you, you need to look beyond CR because their published ratings do not consider that as a factor. Now consider an alternate perspective on burner power. Do you like very high heat cooking? Your interest in a Culinarian implies that you do. In past threads here, owners of high powered Culinarians and Blue Stars -- stoves with 22k (and higher-powered) commercial-style open burners --- have scorned the 15k sealed, double stacked burners found on the likes of the NXR, DCS, and Wolf. I do not do the kind of cooking that I feel would benefit from those 22K open burners, but other folk here do feel the bigger burners are worthwhile to them. CR's seeming sneer at pro-style ranges totally diregards this kind of cooking preference. But, here is something I find ironic. Several years ago, when CR published a year end/holiday article reporting on what its employees wanted and were buying, guess what their employees said they wanted? They wanted Wolf ranges. Nobody there piped up and said "I want that $400 coil-burner range." Wish I could find the article but it seems to have been removed from accessibility. This is just a short way with a potentially very long list of subjects that could be considered, including service and support issues. Much of that is discussed in the threads I linked to above. Having read through them, you might well conclude that a pro-style range will not be worth it to you or maybe that it would be worth it after all....See Moreneedinfo1
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