Grill on ranges, electric or gas

5 years ago

Long ago enjoyed a amazing steak off a wolf range at a friends. Now doing my own place, I find most manufacturers Thermador, Miele, Gagganeau. Do electric grills either modular or in their gas ranges.

Some do briquettes under the coil.

I am inclined to believe the taste off a gas grill would be better. But don't understand why some offer this and some don't.

My other problem is I wanted the gas grill, and a induction top. Seems like a unicorn. Along with a traditional looking range. Think la cornue, or AEG/smeg Victoria.

I'll settle for outdoor bbq style cooking indoors.

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Rita / Bring Back Sophie 4 Real

5 years ago

Lacanche has what you want- induction, grill and old fashioned range. There was a thread here recently about grilling on the range- it is very, very messy- and personally, i like charcoal much better than gas grilling. I would ask your friend if he/she still uses the grill on the Wolf and what clean up is like- maybe you have someone else who cleans up for you ;-)

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Comments (8)

Garuda 613
Original Author
5 years ago
I recall the grill being sort of in the middle. I'm pretty sure his wife did the cleaning, we're no longer in touch.
When you say messy, help me understand. Is this why so many do electric? Or would it be the same issue.

In something 48 and below I don't see to be able to find induction and grill. I did on one site but not on theirs properly.

Are there why other options that come to mind in a 36in or similar. Grill and induction?
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Rita / Bring Back Sophie 4 Real
5 years ago
No, I am sorry, I missed the part about 36". I can't think of a range with both induction and grill.

WRT the grill, the heat produced in combination with the meat equals a lot of smoking and splattering, regardless of the source of the heat.

I really encourage you to look at using a cast iron grill over a bridge induction hob to grill steaks. If you want to get fancy, consider sous vide for your steaks with a reverse sear- that way there is almost no mess, super tender steaks and bragging rights for being hip ;-)

I would not allow the grill to dictate/limit my choices if I were you.

Sous vide:

https://www.seriouseats.com/recipes/2010/03/sous-vide-steaks-recipe.html

Induction:

https://www.youtube.com/watch?v=SLQ9FdJiHt8
Garuda 613
Original Author
5 years ago
Ok I understand. I went full circle. I've been in a condo building for some time limited to a electric oven and cooktop. I've done the cast iron pan, sous vide style cooking for almost a decade.. I don't care for it anymore. The wife also doesn't let me as the entire place fills up with smoke lol.

Doing a new build again and have the room for a 43 just looking at my design. Will have to discuss with my designer. It looks like he has a 30in. So adding 13in.. Pushes my hood closer to the uppers. See attached.

He has a more contemporary range in here I don't really want. Though it'll work.

We get -30celcius easily in winter here, so going out to grill isn't happening. We'd love to do other vegetables and meats with that outdoor experience.
Rita / Bring Back Sophie 4 Real
5 years ago
Ten years of sous vide. You are way cooler than I am ;-) Not that I am cool at all. I am sorry for coming up empty for a range that suits your needs. Your kitchen plans look lovely.
Garuda 613
Original Author
5 years ago
Sous vide back then looked like a science experiment. Fish bubblers and temperature wires. No gizmos like now. Finishing the meat is the problem.

Thanks for the compliment.
So far a few ranges in gas with grills. Just no induction. I'll keep looking.
opaone
5 years ago
last modified: 5 years ago
Unless you'll have a commercial range hood (https://www.gardenweb.com/discussions/5161173/hood-faq) I'd recommend against it. Grilling indoors produces a lot of splatter and a lot of greasy/steamy/odor laced effluent that will spread throughout your house and not smell nearly as good in a few hours, tomorrow or next week as it did when you were cooking.

I've only known of one person who, after getting a grill in their range, used it and was happy. Most, including two chefs, decide that the downsides far outweigh the benefits. You may be the second to like it but statistically not likely.

Even though we're in Minnesota we'll grill outside all year. Much easier and much better indoor environment.

BTW, very cool about doing sous vide 10 years ago!
wilson853
5 years ago
last modified: 5 years ago
You may want to call Trevor at Eurstoves in Boston. He is very helpful. I purchased a Capital range top after speaking with him and visiting Capital in CA. Below he details how he uses the grill.

grill---griddle.html

Grill on ranges, electric or gas

Rita / Bring Back Sophie 4 Real

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Garuda 613
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Grill on ranges, electric or gas

Rita / Bring Back Sophie 4 Real

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