Gaggenau 400 series dishwasher worth the extra money?
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9 months ago
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Andersen 200 vs. 400 series
Comments (42)I can't compare Andersen with Pella or any others, or the 200 series v. the 400 series, but I bought Anderson double hung windows and a sliding door, and I am sorely disappointed in them. I paid a LOT, esp. or the door. I had no choice but to get the top of the line because I had to get the bronze exterior color. The screens on the windows are flimsy. The hangers for the screen sliding door are plastic and break all the time. I've had problems with a new lock I installed on the sliding doors in December since December…. I would not buy Andersen again. But for all I know, the others are the same. I and so anti-corporate America right now. The greed is out of control; the mentality of cutting on quality in order to increase profits is anathema to me, but that's what they're doing, everywhere....See MoreTop of the Line Bosch Dishwasher SHX68E15UC worth buying?
Comments (23)ma_bookreader, I feel similarly to you. We've had our Bosch Integra (next-to-top of line) for 1 1/2 years now, and it's never performed as well as we'd wish -- just doesn't get the dishes terribly clean despite the long normal cycle runtime. We generally wind up re-washing at least one item. We've been through every variation of loading dishes, detergent/rinse, food on/food off, with no luck. (And I spend long amounts of time in Germany and am very familiar with Euro appliances.) Now the electronics panel is malfunctioning (you have to turn it completely off and on again to be able to switch cycle buttons) and we are doubly annoyed. The thing is very silent, though, I'll give it that. I wanted to love it, I really did. I think Bosch manufacturing must be very inconsistent. It would be instructive some time to collect data on when the lemon models were manufactured/purchased, in order to try to assess what's going on. I too am sad when others rave about theirs while I just wish I had my cheap old Maytag back. :-/...See MoreDrawer dishwasher—Worth the expense to improve kitchen function?
Comments (25)I really appreciate all these comments, suggestions and perspectives. For the record, I definitely agree that the design of the whole kitchen is the problem, especially at the sink area. The reason I’m trying to keep costs (and work) very limited is that it is likely we will be doing more of a full kitchen renovation in future years, so it doesn’t seem to make sense to do half the job short-term (plus there are other home projects that are more pressing at the moment). When it comes time to re-do the kitchen, for instance, we will likely want to remove that defunct brick chimney that’s to the left of the sink. I’m not sure it makes much sense to get new counters and cabinets with the chimney still in place. We might add some square footage to the kitchen, or we might possibly move the kitchen into the current dining room. My secret dream is to build a big addition with the kitchen in a totally new space—but that’s probably not realistic. So that’s why it might not make sense to redo cabinets and counters at this stage. But I will likely HAVE to replace the dishwasher, which is what got me thinking If it’s worth kicking a small amount of money to lessening the issue, even if the issue isn’t fixed. A new dishwasher is something I could probably keep in a kitchen renovation, if it’s still doing well when the time comes. Anglophilia, can’t agree with hand-washing instead! ;). Did that every day in our last house, and again now whenever the dishwasher breaks. I’ll grumble and moan about the layout but still prefer it to hand-washing, especially now that I have kids! Nhb, no worries :) Dadoes, thanks for clarifying and correcting. The terminology isn’t my strong suit. Example: I also realized my first post referred to a French door fridge when I really meant a side-by-side fridge. I meant the double-drawer unit....See MoreI'm stuck! Thermador, Gaggenau, Miele, Wolf .. a mix? Please help
Comments (72)"There is no discernible diff given how it works and the results." Hmmm, there are actually very considerable differences. A key element of Sous Vide is that the food is sealed in a bag. This retains the juices and environment within the bag and protects the food from environmental conditions outside of the bag. Vacuum sealing and keeping the food pressurized adds another bit to this (I can't remember the details but I know that there is a huge difference when something is not vacuum sealed as like many others I've experimented with this). Water has a much higher heat capacity than air. The water bath used in Sous Vide is critical to maintaining very accurate temps required for Sous Vide. This cannot be replicated with air or steam as Anova tries to lead people to believe. Interestingly, Anova promotes that their oven "does sous vide in half the time". To my knowledge this is impossible as it's the very long slow cooking time that balances the collagen and proteins in the food and produces the results that sous vide is known for. The Anova may be a great option for people to add basic CSO capability to their kitchen for an affordable price (and I'm actually considering one for my studio) but it is not a replacement for sous vide regardless of what their marketing material says....See MoreM Miller
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