Does dual fuel make sense in my situation?
baltik
2 years ago
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Elmer J Fudd
2 years agolast modified: 2 years agomike_home
2 years agoRelated Discussions
Does being my own general make sense?
Comments (14)With respect to background, it sounds to me as if you're about as prepared to be your own GC as anyone. I know there are folks on this forum who will insist that you should "let the professionals do it" but... As far as I know, there are no colleges or trade schools that teach how to be a general contractor. Nor do I know of any formal apprenticeship programs anywhere although there may be a few somewhere. Many states don't require that GCs even be licensed. Some require a license but getting one is a matter of sending in a form with your name and address, a signed avowal that you don't have any felony convictions, and a small licensing fee. That means pretty much every "professional GC" out there learned on the job. Many of them started out as laborers in a particular branch of construction, decided they could run a business in that branch for themselves so started up their own painting/framing/roofing/foundation/whathaveyou business, and from there branched out to general contracting. Basically the GC's job is to keep the work flowing along, he pull permits, secures insurance, schedules inspections, hire subcontractors (and, IMHO, SHOULD make sure the subs work is done correctly), order materials and make sure they're on site when needed, handles the cash flow, and keeps records. If you need financing for your build however, you will need to find out if your bank will work with an owner-builder. Many won't. A few will. If your bank won't work with an owner-builder, find out what you must do, if anything, to get licensed as a builder in your state. Then set up a "building company" and contract with your own building company to do your build. As for whether it is a good idea to be your own GC... ARE YOU AN ORGANIZED PERSON? Can you keep up with names, addresses, sales slips, bids, contracts, warrantys, timelines, material's lists, etc. Do you know how to make and use spreadsheets? Are you willing to spend time learning everything you can about housebuilding? Are you willing to spend time checking references of potential subs? Are you willing to spend time everyday at your site checking the work of subcontractors and keeping up with use of materials so stuff doesn't "walk off" - at least without you knowing it? Will your real job suffer from neglect while you build? Can you be tough when necessary without getting emotional? Can you deal with people who lie to your face without losing your cool? Have you ever fired anyone? Have you ever run a complex project of any sort? Have you ever supervised a dozen people all at once? If you can answer yes to the above questions, I'd say go for it. It sounds as if you have a support system in place (parents) who can help guide you thru the order in which things need to be done and figuring that out is one of the more intellectually difficult parts of being a GC. Having worked in many phases of construction yourself, you probably know enough to at least be able to tell when most jobs have been done correctly but you might look into hiring a GOOD third party inspector with experience inspecting new builds at various phases. Getting subs is NOT that difficult and my experience when I took over GC-ing my own house after firing my sorry-a55 builder was that subs/suppliers were as willing to give me builder discounts as they had been to give them to my builder. After all, unlike my builder, my credit scores are good and I was willing to actually PAY for materials when they were delivered and pay the subs as soon as the job was completed. And the money I saved stayed in my pocket instead of going into my builder's. I found that the most difficult aspect of getting subs was getting them to actually show up when they said they would. When you're a homeowner building a single house, subs will often put off finishing your job in order to go start a job with someone else. Basically, they want to "lock in" all the work they can and they figure that once they've started your job and have some of your money in their pocket, you have no option but to wait for them to finish the job. The way to handle that is to make sure they never ever have any of your money in their pocket and that your agreement with them gives you the right to rescind the contract without notice to them and hire a replacement if they fail to show up. Email me and I'll send you a list of the terms that I started insisting be into every Sub's contract when I got fed up with being the "lowest priority job."...See More48" Wolf dual fuel vs 48" Viking dual fuel
Comments (12)I own a 36" Wolf DF and am one with porcelain issues. I love the burners with a great low heat and the oven is wonderful. I am looking to replace it though. After dickering with Wolf they have agreed to provide the part and $350 in labor. The problem is the labor starts at $800+ because they don't know what they will find and the time may vary depending on how fast the guys work. They will only guarantee the part one year. They used to replace ovens with this problem even when 4+ years old for a small fee. Most posters here and elsewhere have had more than one replacement and the replacements don't last as long as the one before. I don't want to risk inhaling or ingesting tiny glass shards when the liner starts to degrade. "I thought electric was a more consistent, and therefore better, option for baking/roasting? " "gas is better for roasting because of the moist heat. " Consistency has nothing to do with gas or electric, but bulk for thermal stabilization (providing radiant heat), air movement within the oven chamber(providing convective heat), placement of burners and accuracy of thermostat. Some companies seek to improve this by adding among other things,more insulation, more bulk, fan(s), a third and possibly a fourth element with computerized controls and and a thermostat with a narrower variance from the set temperature. When looking at humidity in an oven, you have to look past the immediate heat source and look at what happens with the oven and the cooking process. In general a gas oven has more ventilation through the oven chamber so the water that is a product of combustion is vented out along with more heat, so the heat is drier. Electric ovens are not ventilated as much so hold moisture from cooking. The moisture in the electric oven is beneficial the first half of baking breads and cakes because it allows the dough/batter to expand a little more, promotes starch gelatinization and allows better heat penetration of what you are baking. "Dry" is better the second half of the baking process. People seem to pay more attention and it makes more difference for bread. There are many ways people use steam for bread. "Dry" heat from a gas range or using the convection mode on an electric stove gives crispiness to a roast and may be better for some cookies, pies etc. External moisture has nothing to do with internal moisture of a roast. The amount of internal moisture is due to the temperature of the meat. Plus you have to pay a huge premium for dual fuel when in fact it does not cost the manufacture a lot more to make. You pay a premium for the additional elements, fans and the computers to make them run correctly. It would be up to the individual to decide what is huge and if it is worth it. They have fantastic 23k btu open burners with very even heat. No need for high maintenance tin lined French copper pots. What the heck does this mean??? If you have a burner with a flame pattern of 5-6 inches wide, if you use anything wider than 8 inches, you will benefit from a pan that has good heat conduction. Best is heavy gauge copper, lined in tin or stainless. Not everyone polishes. You can also get plied cookware with copper that goes in the dishwasher. Cheaper is aluminum available in several configurations including plied cookware. This is a very biased statement from a sealed burner owner that thinks dual stacking makes any meaningful difference. The purpose of dual stacked burners is to provide two separate burners each with its own range of heat. You would have to look at the range of BTU output for each burner to see the benefit. Rating by temperature is meaningless. I might have a BTU output of 325 and the temperature of what I am cooking could be 190 or 80 depending on the pan and what I am cooking. CC's 23k btu burners are capable of 145 degree simmer which is more than reasonable. Other than raw foodist, virtually no one needs or can use Wolf's 100 degree simmers. This is unbelievably presumptuous to pontificate about what other people should or should not find useful in their kitchen. I use low heat daily for -cooking a whole dinner or pot of soup in a LeCreuset pot using minimal energy -serving off the range, no worries about any scorching pastas, mashed potatoes etc -a short term sous-vide -anything that used to require a double boiler A few weeks ago I was making a syrup that had to be held hot while another step in the recipe was completed and even with the low simmer, it would not stop boiling. I could have "used" even lower heat. There is a whole big world of people that cook in many different ways. Wolf's sealed burners will not give you a decent stir-fry or Pittsburg steak while the CC will. Cooking is about the temperature of the cooking surface. The source of heat is just one component of this. A cook who understands how the properties of cookware work as well as how what you are cooking comes into play will be able to combine these things to come up with the right temps for the cooking surface on both high and low end. You can find blogs where cooks preheat cast iron to extremely high temps by low powered burners to cook pizza. Some restaurants cook a steak on a rock table side with no flame underneath. You just need to understand how to accumulate heat in your cooking surface. How are those pictures representative of the burners referenced? The CC is way off. I have cooked on many different open and sealed burners over 50 years. I agree with weissman that ease of cleaning burners depends on the build and also has a very subjective component. I think you have to avoid generalizations. Even the black enamel on the Dacor range we had was much more difficult to clean than the black on our current Wolf. This, an observation from my husband....See MoreBertazzoni 30" pro dual fuel range - change my mind?
Comments (5)We bought the Bertazzoni Pro in red in June 2015, and so it is an older model, plus ours has a gas oven, but I think dual fuel is probably better, as mine does not have a low temperature setting (i.e. below 250°F). My oven is not self-cleaning. The burners do have childproof features installed, and the handyman who installed my front door really liked that because he has a rambunctious young daughter.You can light the burners with a match if there is no electricity, and I like that also. Ours came with a free microwave oven, which we installed later (not shown in this photo). Mine came with a wok ring, which I do not see in the one you linked to, but I think you could probably buy that separately. I also cook with a wok, and the wok holder keeps the wok securely in place. I have enjoyed using this range very much, and I guess my only regret is not getting dual fuel....See MoreAGA 48" Dual Fuel vs GE Cafe 36" Dual Fuel?
Comments (11)@Heather Spencer I'm not a pro but I dove into the ventilation question a bunch when I was looking at what to do in my own kitchen. There are a ton of posts on it here, too. ventilation is pretty location dependent as far as what you can get away with, but what you should do is use a hood that's sufficient for the range you buy, and provide the makeup air system that's required for it. If you are anywhere that has cold seasons, or if you live in a tight house, you need to have makeup air. Passive systems work in temperate climates, but not so great in cold climates. The makeup air system is designed to prevent a backdraft situation with combustible appliances. In a cold climate with good insulation, houses don't leak, which means your hood vent will suck more air from your house than can be replaced by leaky doors and windows, causing a dangerous situation. The higher the CFM, the harder it is to replace the air without a system in place (gas dryers, gas water heaters, gas fireplaces, and even bath fans contribute to this calc). For a 48" range you need a serious range hood (Wolf recommends 1100 CFM for their 48" range if I remember correctly). Anything over 400 CFM typically requires makeup air. I ran through the calculations in the code in my state when I was trying to decide on a range and found out that it didn't take much to throw me into full makeup air system, so I decided to go with induction. If you choose a 48" range and pick a lower CFM range hood, you'll end up with smells and smoke, unless you just have the range because it's pretty and don't do more than boil water or make grilled cheese on it. So, in order to do it properly, it costs money. More in cold climates, where makeup air needs to be heated. Less in temperate climates. My builder estimated about $5-6k for the makeup air system (not including hood). I priced out what I would need from fantech, and it got me close to that number. So it is true that the ventilation + hood can be as much if not more than the range itself. ETA: this isn't specific to 48" ranges - Wolf recommends 500 CFM hoods for their 30" dual fuel range, so it's more about the power of your range than it is about the size of it. But generally the bigger your range, the more power it has....See Morebaltik
2 years agoElmer J Fudd
2 years agolast modified: 2 years agobaltik
2 years agoElmer J Fudd
2 years agolast modified: 2 years agoElmer J Fudd
2 years agolast modified: 2 years agosktn77a
2 years agolast modified: 2 years agomike_home
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2 years agoElmer J Fudd
2 years agomike_home
2 years agowdccruise
2 years agoElmer J Fudd
2 years agolast modified: 2 years agobaltik
2 years agomike_home
2 years agobaltik
2 years agolast modified: 2 years agoElmer J Fudd
2 years agolast modified: 2 years agoElmer J Fudd
2 years agolast modified: 2 years agomike_home
2 years agobaltik
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2 years agolast modified: 2 years agoElmer J Fudd
2 years agolast modified: 2 years agomike_home
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Elmer J Fudd