My Bermuda Triangle in the Kitchen is Finally Tamed
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3 years ago
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capital culinarian - how to tame the heat
Comments (38)Hey yall - an update on this. It's been 6+ years now I think. And I'd probably buy the CC again; I do like it alot, especially the 6-burner acreage. But my burners *still* click. The burners do get really low now, and the intermediate range is hard to peg, but that's not probably their fault, just takes more concentration than I'm usually willing to give. So I get a lot of scorching and non-cooking (kids kinda force this lifestyle). Capital tries hard. But ... a while ago now, about a year back, I was still having clicks. I can't even remember the order of complaints but eventually the engineer at the factory was in touch; I can't remember whether I had to go through Trevor, possibly not as I have his direct contact info. They said they'd come out and fix the problem 'one more time then I was on my own'. And they were going to come out and batten down those screw-hatches, set the thing in the right place and locktite it there. It was all a little bit embarrassing and uncomfortable as the implication was I was incapable of doing and setting this simple fix by myself. I swallowed my pride because (a) they're obviously trying hard and are truly nice folks IMHO, and (b) they've given me a lot of attention though it's true I've had to be kinda squeaky about it. And (c) who knows, maybe I did f- this up .... I remember now, the set screw might have broken. I'm actually not at all heavy-handed about fixing stuff, and am not terrible at it either, but -- I couldn't in good conscience argue I was undeniably innocent. And they were giving me more free assistance. They came, locked down the "right" adjustment, and the burners commences to click just hours after the guys left. Not all the burners, not reproducibly, but one or another will all the time at some point very, very regularly, like every other day or more, now. Still. I've gotten used to it. Even though, as Trevor says, this is the most irritating noise known to man. In life's battles I concede this one. I'd probably buy the range again because I probably couldn't afford another this good. I probably couldn't have afforded this one, lol! And I do love what it does. I have other complaints, they don't cross a bar of wouldn't-recommend: the cavity of my non-self-cleaning variety has too few rack slots. It is not, however, as I had feared, difficult to glide the racks in adequately-enough without the rollers of the higher-end model. It also remains not the evenest of bakers despite their tests that show otherwise -- Capital's come out with thermometers to test it. But my cakes stillhow otherwise. I've adopted workarounds. At 6 burners, the beast is big and that means the oven cavity is cavernous; you have to preheat a lot. I use the convection to preheat and that helps. The buzz in my oven is reproducible, but also avoidable. It is caused by racks in not exactly the correct place. And weirdly, exclusively when there's something heavy, not light, on the racks. I totally don't understand that but it is what it is. I'm just careful about positioning the rack and it's not a problem. Capital was clear that in coming out and readjusting the simmer and fixing it in place one last time they were done. They didn't charge me for this and the quid pro quo is 'this range is old, we want to move on'. FBOW I've accepted that. But it is the case that the clicking problem remains. It's not constant, it just likes to reassert itself just when you've relaxed .... :) We should all have such problems. I do, still, overall, love my range (CC). And I love the guys who made it too. It's just not a perfect product....See MoreMy pre-final kitchen plan, back friendly, wuld luv opinions :)
Comments (35)jterrilynn - LOVE your kitchen! What is the yellow color on your cabs? Are the mirrors on the doors? I'm thinking of putting mirrors in the backs of the top 'transom' cabs in mine. I store most of my most-oft used spices/herbs in the fridge doors in zones. I color coded the tops according to type (herbs, chilies/hot, baking, etc.) I have a big box of Penzeys bags in a stand-up 'file' box in the freezer for replenishing. I have a few seasonings right by the stove in a wrought iron shelf on the backsplash next to the stove. I know the fridge/freezer isn't optimal but, for me, it keeps them fresher. Your moveable block looks really convenient. I wonder if I'd have room to have one of those but don't know where I'd store it when not in use. Thanks! rhome - You are right - no guarantees, that's for sure! When I am in the market for anything like that, I do an intense research & try to minimize the risk. Plus, the dish drawers are very expensive. cpartist - Your trip sounds fun! Where all did you stop? I've been up here since '72 and I've never been on a cruise. I guess you have to be a tourist to really see Alaska :) I would never have considered a single-bowl sink if it weren't for GW so I'm paying attention to the advice given here. Yes, I need to get out my yoga DVD - thanks! :)...See MoreFinally! Here is our new olde kitchen...
Comments (50)Beautiful choices, Mark. There is a local place near me comprised of historic, restored buildings (1900-ish rather than 1700-ish), and I am drawn every time we visit to the kitchens recreated in these houses. They are very similar to what you've put together (cruder, however, as these are simple prairie homes). Storage requirements were much less: they had no fancy implements, and food storage was limited to few basic ingredients. As for counter space - they didn't know they needed it :). I would lean more towards this direction, but DH thinks I'm cracked. The one thing that would drive me crazy is the lack of landing for dirty dishes/clean dishes around the sink. I have that problem now, except that I do have some space....See MoreKitchen Design final draft?
Comments (4)Well, that's the best I can do, can't seem to upload the PDF itself! Hopefully that's good enough to get an idea about the layout and measurements.......See MoreUser
3 years agoOakley
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3 years agolast modified: 3 years agoLars
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