Triple Miele CSO config question
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Bluestar Range 25k Burner Question
Comments (46)48" or 60" is huge. That requires careful kitchen design to make the space usable, and it makes venting extremely challenging and very expensive. I hope you are fully aware of that. That's going to be one crazy vent hood and a huge-ass make-up-air system. As for burner configuration, I agree that pretty much the only time that it makes sense to buy such a large rangetop is when you add a griddle. But for a griddle you don't want 22kBTU burners. It takes a good while to preheat and even out the temperature, but then the griddle doesn't need all that much power to stay at the set temperature. I suggest you get the RNB and not the Platinum. That way you can have a thermostatically-controlled griddle. And in your case, you'd probably pick a 24" model. That would give you a combined 30kBTU for the entire griddle surface, which sounds about appropriate and functional. That still leaves you with 36" inches of burners for regular cooking. That's plenty for pretty much all needs. And if it isn't, you can use the griddle as another "French Top" burner (yes, I know, it's not the same; but you get the idea). With a thermostatic control, it'll be great for simmering. You really don't want the 22kBTU burners in the back. This amount of power is useful for high-heat frying and wok cooking. It is something that you can't leave unattended. You need it on the front, so that you can quickly reach for it. The back is fine at 15kBTU, or if you absolutely wanted to you could upgrade to 18kBTU. It'll not make much of a practical difference either way. With the griddle installed, I could see getting rid of the simmer burner. Even the 22kBTU burners have great simmer capability if properly adjusted at time of installation. They don't go down quite as much as the simmer burner, but I never missed the dedicated simmer burner, which we replaced with another 15kBTU burner. Also, I could see replacing the front 15kBTU burner with another 22kBTU. Not so much because you really need that power, but because it is nice if the power output is symmetric. Make cooking with multiple chefs easier. I don't know which configurations Bluestar allows you do order these days. Their website isn't particularly helpful. But a good dealer would be able to either navigate that issue or change burner heads and orifices at time of installation. And, to be honest, I think their default configuration for the 60" rangetop with 24" griddle is actually really well-designed. I don't think you'd regret ordering it as is....See MoreMiele 24" Steam Combi - could it be the only oven?
Comments (16)Hi Ginger - I had forgotten that I had considered just putting in the little CSO! Once I made the decision to go with all Bosch I bought the Bosch combo wall oven with CSO, the 5 burner Induction and the dishwasher - buying all three gave me such a great discount with Bosch that I couldn't justify Miele pricing. In retrospect, I could have done with just the CSO. There are times though that I use my big oven - maybe once every other month... Making things that you don't want as much blowing directly onto the food - such as a cake or making big pizza on stones. Although I did find a pizza stone from Ooni that fits perfectly in the CSO I mainly use that in the CSO for bread making. I LOVE the convection steam oven and when I move, I will definitely put in another one. I also did the Bosch induction and that is also a keeper too. In the beginning with the Bosch CSO, the unit kept acting up and it was replaced in full by Bosch. In retrospect, I think it was that it was a new product and they hadn't gotten the directions right online to do things. The main "glitch" is that when you change or enter any functions, you should do so with the door closed. Can't do with it open. Also, if you hit certain button sequences inadvertently it will tell you to run the descaling function ALL THE TIME. I have since learned to just cancel it and redo the functions I was asking for. We are out of warranty and I was worried about it but the Bosch extended warranty is so expensive I decided if it failed outside of warranty, I would either just replace with same or if I was moving, I would put in a microwave. Buyers aren't savy enough to know what a fabulous appliance that a CSO is! Hope this helps!...See Morepro range dilemma
Comments (13)”M—-You mentioned that you don't like the lack of stacked burners in the Bluestar range, but you fail to realize that stacked burners are a band-aid solution for the fact that capped burners distribute heat so unevenly. With capped burners, you need to match the burner size to the pot, and you need to adjust things as you change the heat.“ Can you explain what you mean? What do you mean adjust things as you change the heat? Heat distribution is due to the arrangement of the burner ports, star or multi ring vs single ring. The dual stacked burners cut down on the flare with a sealed burner. One of the characteristics of a capped burner is that you have more flare as you turn the heat up. A burner like a 5 Star Sealed Ultra High-Low Burners(“With 350 to 21,000 BTU of burner power – the industry’s widest range of performance”), all of the range of heat is in one burner so there is a lot of flare by the time you turn it up all the way. Wolf, Monogram, NXR and maybe others split the the range of the burners and stack them so there is not as much flare. You have three opportunities to bring even heat heat to your food. The “evenness” of heat means even distribution to all surfaces of the food. There are a few people look at the heat source. BlueStar has its star, Capital has a triple ring burner and now.... Kitchenaid has this new burner to apply heat evenly in a given area. VVVVV https://youtu.be/0Q86KrL2Nrk If you want to take advantage of the even heat distribution, because you have cast iron or steel pans that don’t conduct heat as well, this is when the pan must be sized to the burner. One of the characteristics of an uncapped burner is that the flame goes straight up. The BS has the ports along the rays of the stars so that as you turn the burner up the flame stays more under the pan. Many choose the burner for this reason. https://youtu.be/MZdZxyOUX58 The downside is that a burner like this cannot change sizes. If you have a great big skillet, the heat is no longer evenly distributed, it is still in the middle of the pan So what was even heat for one pan becomes concentrated in the middle on another. Most people with gas have ring burners though. Even if you have something like a star burner, it can‘t be all things to all cooks. Your choice in cookware is the second chance to even out heat -It‘s purpose is to serve as the interface of heat to food. The metal you choose has specific physical properties that relate to the distribution of heat. This is an excellent site and he tests pans for even distribution. https://www.centurylife.org/how-to-choose-cookware/ Also this one http://www.cookingforengineers.com/article/120/Common-Materials-of-Cookware Once you have good heat conducting cookware, the heat source becomes much less of an issue. This is why you see so much aluminum in restaurant kitchens. For me the ring burner works pretty good. The flame is smaller on low heat but the only time I use really high heat is with my big frying pans so that flare on high heat works pretty good. The burner size is adjustable. If the flame ring has a diameter of 4” on an 8” pan and I put a 12 or 14” skillet and turn it up it might flare out to 6“ or 7”. I also use a big 15”x23” aluminum griddle over two ring burners to do wall to wall grilled sandwiches and it is pretty even. The third opportunity to apply heat evenly is boiling for wet heat or frying for dry heat. The liquid can have direct contact to all sides of the food If deep enough. It is pretty easy going through the range of heat on the Wolf dual stacked burners. I can‘t remember it taking any kind of getting used to and the control is great. I’ve been using the wok a little more since I found Grace Young’s FB page, Wok Wednesdays. I’m just cooking for two or three when I do that but was surprised at how well the wok works on my 15K BTU burners. The wok gets smoking hot even in the middle but that is because cooking with it for me is a very active process and I just naturally move it around so it does heat the middle. Increased BTUs would definitely allow you to stir fry bigger quantities and the uncapped star burner will keep the heat more centralized. There was a guy on this forum a few months ago complaining that there was a cold spot with his BS burner with a wok but he must not move his wok at all. I use use all my simmer burners. I have put foil catering trays over the simmer on the regular Wolf burners and nothing scorches. I’ve also held mashed potatoes in LeCreuset with no scorching. There Is no “best”, but only best for each individual. You have to ask questions to understand what each individual needs. I can see BS and Wolf or?...See MoreHeight placement of wall oven and combi steam kven
Comments (5)@artscraftscello - I have to agree with @User that a stack of 3 wall appliances is not good. Either the bottom oven will be too low to the ground to use comfortably or the top oven will be so high that you won’t want to pull hot items from it. I’d forego the GE microwave combo ovens, and get just the GE regular single oven stacked with the Miele. Microwave ovens have short lives, and once it goes, the entire GE double oven would have to go. You can get a $120 microwave and find a place for it on a shelf or in the pantry if you have one. There’s always this old chestnut of a pic - this pic was popular for a while on Houzz cause it’s ridiculous. The strappy wedge sandals standing on a cantilevered pull-out that looks none too stable, and she’s got to step off it into the air while holding that boiling casserole. Still, it makes the point....See MoreUser
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