Help me pick a range!
Heath
6 years ago
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Heath
6 years agoFori
6 years agoRelated Discussions
Please help me pick a Wolf range top
Comments (2)I have a 48" with four burners and a grill and a griddle. When I decided on this unit, I was very excited to use the grill and thought I might use the griddle on occasion. In reality, the exact opposite is true. We live in an area where the climate is conducive to grilling most of the year. I NEVER use the grill, but the griddle has become a necessity for me. I have come to use it in the same way that I think other cooks might use a french plaque. I use it to reheat items (my DH only likes his pizza reheated on the griddle!), it can be used with a double broiler to slow steam items, and of course the usual griddle fare. In fact, in our new build I am trying to determine how a griddle and french plaque might work together.....HTH!...See MorePlease help me pick a range?
Comments (2)Well the NXR is not "slide in/backless" but it only has a little 4" riser in the back. Also for $2000 or less you will not find a better value in ranges than a 30" NXR. Leaps and bounds ahead of any GE. I have an OTR microwave over mine and it works just fine like 95% of the time. If I turn on all 4 burners, throw down my 2 burner griddle frying up mountains of bacon & sausage and have the oven going for biscuits and the other 2 burners full bore on whatever then yeah it can get overwhelmed. The NXR can put out I think its 82,000 BTU with everything going. BUT it works and in my situation is really the only viable option because I need a microwave, don't have counter space to burn and didn't have an extra $1800+ to put in a nice hood vented outside....See MorePleeez help me pick out a range/oven
Comments (3)The top is easy I use surface wipes keeping the interior of oven door wiped down. I have not done a deep clean in the oven. It will be hard so ill hire someone to do this....See MoreHelp me pick a 36" range that meets all these criteria!
Comments (34)I am generally not a big fan of non-stick coatings. Properly seasoned bare metal cookware will get perfectly non-stick as well. But admittedly, that takes both initial and ongoing effort. Not a lot effort. But a few seconds of work each time you clean it (i.e. wipe with a thin coating of oil and never store wet). Also, with non-stick coatings you can get away with poor technique, whereas with metal surfaces you need to pay at least some attention to temperature management. You should always add your ingredients to a hot griddle. If it gets too cold, it won't be non-stick. Takes a while to learn, but will become second nature soon enough. On the upside, metal surfaces can be used with metal tools and won't get damaged by surface scratches. And they also are more versatile. You can cook high-heat foods (e.g. steak) on a metal surface. But Teflon based coatings need to be carefully handled and should never get too hot. Teflon starts degrading at surprisingly low temperatures. It's perfectly okay for making pancakes, but don't use it to fry meat, hashbrowns, vegetables, ... The damage won't be immediately obvious, but it starts as soon as you overheat the griddle. As for the choice of metal, cast iron and carbon steel is a little easier to season. Aluminum does accept seasoning, but it takes a little longer to get there. It handles a little differently from iron when cooking and that might sway your decision. I also hear good things about chrome plating, but I haven't used that myself. The nice thing with overlay griddles is that you can buy more than one. If you find you aren't happy with a particular material, you can always revisit that decision without horribly breaking the bank. A built-in griddle doesn't usually give you that option....See MoreJerry Jorgenson
6 years agowekick
6 years agoHeath
6 years agodan1888
6 years agosteph cran
6 years agoHeath
6 years agosteph cran
6 years agoplllog
6 years agoHeath
6 years agohomechef59
6 years ago
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