Any recent experience buying a Thermador Pro Harmony 48 inch gas range
krisleenyc
5 years ago
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C Marlin
5 years ago
Jakvis
5 years agoRelated Discussions
Thermador 30 inch Pro Harmony Gas Range
Comments (1)Still seeking any advice.......See MoreThermador Pro Grand Steam 48 vs Capital Culinarian 48
Comments (10)Posted by trevorlawson I think its fair to say that the CC will out cook a thermadore due to open burners. Fair to say based on what? Please describe what this means. The high end is 22K BTUs-pretty close to Capital. This is the rating for the heat output, nothing to do with open or closed. The low end is 375 BTUs. We don't know what Capital has for that. I am sure everyone knows what I sell. What I sell does not detract from the fact that open burners outperform sealed burners. The difference between open and sealed burners is significant nothing nominal about it. We tested a wolf range with caps on and caps off using same pan same water side by side at the same time, the burner with caps off boiled water over 23% fast..... that is significant Here is the video. Outperform would be a mischaracterization of this "test". I see performance as more multidimensional than putting the most heat in the center of a pan. If you had a wider pan, or changed the metal it was made of, or what you are cooking, your results would be different. This falls under the category of showmanship rather than anything scientific. How can you say this-"the burner with caps off boiled water over 23% fast."without any supporting data? You are right it is not how big the burners are but how the burner delivers heat to the CENTER of the pan, so the base of the pan gets evenly hot. Sealed burner send vast majority of the heat to the outside of the pan, open burners send the heat to the center of the pan. Please explain using the principals of heat transfer how delivering heat to the center of a pan is allowing the base of the pan to get evenly hot. If you have a ring of heat on the bottom of the pan, heat will travel in both directions from that ring to heat the pan. The center will receive heat from more directions and heat quicker, until it comes to equilibrium, than the outside so it is optimum to have a ring with the maximum heat more towards the outside of the pan than the inside. It is much harder to get heat to the part of the pan outside of the ring. A sealed ring burner flame pattern is only slightly wider than an open ring burner, a little more if you have it wide open. If you use a pan with reasonably good heat transfer like copper or aluminum, the burner shape doesn't really matter as much, but I wouldn't want the heat in the middle of the pan. The only way I would see heat in the middle of a pan as a benefit is if I were using a very small pan or a wok. I use everything from a 7 inch pan to make caramel with no stirring to a 14 inch aluminum pan on my sealed burners. For any pan less than 7 inches, I have a "small pan burner" I can make fried potatoes in that 14 inch pan with even color all the way across. I use cast iron if I need a lot of heat as in searing meat....See MoreThermador 48' pro with steam - anyone have experience?
Comments (2)No experience...but I was *very* excited when it was first announced, it *really* looks cool (albeit expensive). In the end, I had to admit it was too large for our space, and we went with a much smaller range, But if that hadn't been the case, I would have really pushed for it. I would love to see someone else actually install one...but that probably doesn't help you much, I am sure......See Moreany experience with the Caliber pro-style gas range?
Comments (16)Hey C! Sorry to miss your message. The extra depth worked perfectly for me b/c I design ALLLLLLL my Kitchens w 30" deep counters ;) That said, you could do 30" for the cabinet (even if it's just an 8" spice cabinet) on either side of the range to help integrate an 'extra deep' oven. YES! Pots + pans not fitting was a huge issue for me. Thankfully, not anymore! I also use a lot of commercial-sized pots and pans, so am very happy w the depth of the Caliber range. I think the 'spoon rest' also helps - not just as a handy place for spoons, but for extra deep pots and pans to have breathing room. I haven't used the broiler, but the oven yet. I still don't have a completed Kitchen, so haven't fully been able to utilize all the things! My thinking is the same on the salamander. Oven seems to heat well - AND EVENLY! Which FYI I will also say for the 'star' burners - the entire pan, no matter how big, has the same bubbles when I cook, which tells me the pans are being heated really evenly. I did make Macarons - a very fussy little cookie - and the second batch (my mistakes on the first batch) turned out even and perfect. If you would like, you can follow my Instagram or website where I have / will more so talk about my own new Kitchen - including the Caliber - in the next few weeks. You can also find my initial 'decision process' and an Instagram LIVE on the Caliber on their website. https://instagram.com/alisonkenthomekitchen https://www.thehomekitchen.com https://caliberappliances.com/appliance-decisions-the-caliber-range/ @Caliber Appliances Good luck - keep me posted!...See Morecarpese
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