Head exploded --- Wall ovens and Range --- ????
ingridatlanta
6 years ago
last modified: 6 years ago
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Soil test results-my head just exploded
Comments (22)You had posted the five home tests awhile back, and I did those. One of those was worms. The news isn't good, although they aren't non existent. Sadly, when I was digging the soil for my testing, I think I came across a total of four worms. I only had to actually pick one out of the buckets of collected soil. I dug several shovel fulls out, then did a slice, per each test. So about 15 or so digs...I think four worms. My compost bin is right next to the veg garden, and in early March, I planted my lettuce/spinach/greens right next to it (because it gives shade). As I worked that little patch of soil with my fork, that soil was LOADED with worms. Either they were enjoying some goodies that were leeching out of the bin, or the bin was full and they were going back and forth. I remember posting about another one of the home tests, and that was smell...my soil had NO smell, good or bad. The other tests were okay, the tilth and the drainage....See More48" Range -VS- 36" Rangetop+Dual Wall Ovens (see pics)
Comments (12)I have a 48" double oven range and the thing I adore the most is the smaller of the two ovens. (Which also has an infra-red broiler, which I love!) I would say that I use the smaller oven maybe five or six times as often as the larger one, even though that one is a convection model. Although smaller in width, it is very deep so I can fit tons of stuff in it. (Some brands/models are different, so you should take some typicl pans and check.) I agree with the poster above who mentions the convenience of having the ovens and the cooktop in the same appliance. I am always harping on the Forum about layouts with ovens and the cooktop separated by huge distances. Someone mentioned in reply to one of my many comments about this that they never moved food from one or the other - I can't imagine how you could cook without doing that for nearly every meal! One other combination you might consider is having a single oven, 30-36" range and a separate single wall oven dedicated to baking (if that's your thing). It could be in a different place in the kitchen as rarely do baked items travel from cooktop-to-oven. Meat, fish and (and some vegs.) being roasted -or broiled - really do benefit from being under the range hood, but rarely is that the case with cakes or pies so the lack of a hood over a separated baking oven wouldn't be a drawback. I would recommend my cooker, except that it is no longer made, so that won't help. If it died (don't expect that, ever) I would never replace it with anything less than a single baking oven paired with a 30/36" Range. The only drawback to a 48" machine is the size. It really dictates the arrangement in a kitchen. HTH L....See MoreWolf vs. Viking Range: Head-to-head comparison?
Comments (13)madeline, I think Viking and Wolf are both good products. Most of my friends and aquaintenances have either or. Most seem to like them well enough. I have Viking AG with open burners for over 10 years without much problems. I had to have the oven ignioers replaced a few years ago. My DH did it for the price of ignitors which was about $50.00 each. I am not even sure if the newer gas ovens even have ignitors. I really like having an infrared gas broiler in the oven. I have never used an electrical oven with broilers that were as powerful. But others can correct me, if I am wrong. I also have a Miele Speed oven as a second oven. My Viking AG oven is not quite as even as the Miele speed oven. There are hot spots. On the other hand, the Miele oven does not have an option where the convection fan is NOT on. It maybe the fan that makes the oven more even. I also have a built in BBQ with infrared rotisserie which is right outside of my kitchen. I think you need to evaluate your total cooking package. For me, it was important to have adequate of everything I needed: broiler (gas infrared rather than electric broiler), good even oven (Miele speed oven) and an easy access to a grill....See MoreCooktop and wall oven vs range
Comments (14)My appliances were purchased in 09/11 so this is dated information. The oven was a27" 300 series, Model HBN3450UC. Yes, I would purchase it again for the following reasons: Ease of operation. Having the oven under counter, I very much like having the knobs as no bending to see the settings. Turn L. knob to the left once for convection bake. Turn R. knob to desired temp setting by watching the numbers on the display. To convert for convection bake, just subtract 25 degrees from the regular temp which I do in my head. This works for most things except I subtract only 12 degrees for baking pies. I was going to purchase a ball bearing rack but the regular glides easily so never did make that purchase. Quiet -- The fan is a very soft hum and doesn't run very long after the often shuts off. Not annoying at all. Reliability -- no problems whatsoever so far. The stainless front is easy to clean and the interior surface is easy to wipe down. Bosch oven interiors are quite large for their size. My 27" oven heats up fairly fast and can handle large pans easily. I'm quite happy that I didn't go with the 30". I cook for family at holidays, plus other times, and cook "from scratch" so that's a pretty good endorsement. CONS: As I've already said, one side of the oven is hotter than the other, so I rotate once during baking. I've never had a convection oven before, but was surprised to learn that convection bake must be used for things to brown. I don't know if all convection ovens are like that. The first time I used the oven, my corn muffins were done, and tasted fine, but they didn't brown at all. When I called Bosch about it, they educated me about that aspect. After that, everything ihas been baked on convection. Good luck with your kitchen. Very stressful making all these expensive decisions, isn't it?...See MoreHeather
6 years agoNancy Chou
6 years ago
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