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Thread: Kitchen Range Reccos
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11-14-2019, 07:08 PM #51
Late 80's/early 90's my wife and I did set decorating and props for movies, commercials, and videos. We could find vintage stoves in downtown L.A. in great condition in thrift shops for $300, cheaper if you haggled. We'd buy them and use them for shoots and then someone would buy it to take home, including us. Soon, you started seeing a bunch of them in TV series like Friends. Prices shot through the roof. An O'keefe and Merrit or Wedgewood with the salt and pepper shakers was now over a thousand dollars.
There was a guy who went into business in south L.A. who totally reconditioned vintage stoves, re-coated them in swinging colors, absolutely gorgeous stuff. We'd drive by and almost crash looking at them. Prices were crazy to us at the time.
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11-14-2019, 07:18 PM #52Funky But Chic
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11-14-2019, 07:27 PM #53
Practically speaking, restaurants often have many burners running for hours at a time simultaneously requiring big fans. That wouldn't be the case in my kitchen, so venting and airflow are less of a concern. And no one is going to do a code inspection on me like they would in a restaurant.
As a practical matter the biggest challenge in my kitchen would be making sure the oven doesn't ignite anything on the back and sides. Seems like some 16th inch steel lining the flammable surfaces would do the trick.
That and the insurance question.
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11-14-2019, 07:35 PM #54
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11-14-2019, 07:42 PM #55Registered User
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Bakers do not prefer electric.
Bakers typically will add steam to the baking process depending upon the type of food being cooked.
That quote from the Cafe site is regurgitated by many other manufacturers. It's lazy copy and paste and it's false.
For those talking about disabling the pilots on commercial ranges, that's a good way to blow up your house. A commercial oven has a safety valve for the pilot, the top burners do not. If a burner knob gets bumped and turned on with no pilot, gas flows freely until it finds an ignition source.
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11-14-2019, 08:03 PM #56
Kitchen Range Reccos
Ok. Among other things, we design commercial kitchens for restaurants. Including bakers. I will let them know they are wrong.
We have many clients (most) that use gas. But gas ovens and electric convection are different and are used for different things.
I think I remember that you might be in the restaurant business. I respect that. However you and I disagree based on my professional experience. I’m ok with that as long as the conversation stays respectful.Last edited by beece; 11-14-2019 at 08:37 PM.
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11-14-2019, 08:50 PM #57Banned
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I guess that means I lost my dinner invite.
First and foremost, try to adhere to the manufacturer's listed clearances to combustible surfaces when installing. However, if that simply isn't possible, hheet metal with an air gap (make sure it is sized to allow air to circulate around all 4 sides) would likely work. Mounting it flush to whatever surface you're trying to protect won't do anything (Google pyrolysis if you're curious). Another option would be a high R-value fiber board (Micore 160) or ceramic board (Rescor 360) mounted flush to the surfaces you are trying to protect. Both of those boards are 1/2" thick, so they may take up less space than sheet metal with an air gap.
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11-14-2019, 09:22 PM #58Registered User
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11-14-2019, 09:42 PM #59
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11-14-2019, 09:45 PM #60Funky But Chic
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oft instead of fucking with code and worrying about insurance for a commercial rig just get an aga. those things are badass and you'll be the only one on the block who has one. http://www.agaliving.com/aga-range-c...t-iron-cookers
Little bit pricey.
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11-14-2019, 10:06 PM #61
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11-14-2019, 10:14 PM #62
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11-14-2019, 10:20 PM #63
I'd set up a flame thrower under a metal ring off a tub of propane on the deck.
Merde De Glace On the Freak When Ski
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11-14-2019, 10:33 PM #64
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11-14-2019, 10:39 PM #65Merde De Glace On the Freak When Ski
>>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<
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11-14-2019, 11:07 PM #66
We've had a Frigidaire Gallery gas convection oven/range, for most of a decade now, that we've been really happy with. It has four burners that are all different sizes from each other, including a big one for belting out the heat for big pots/pans, and a very little one for doing those hour-plus slow simmers. It's an attractive unit, too. No gripes worth mentioning, except perhaps that if you spill water on the knobs, you'll have to listen to the sparkers clicking for about a half hour until the water clears the electric switch. I don't recall what we paid, but it was at the higher end of general consumer grade (as opposed to 3x or more of general consumer grade, where the truly high end stuff is).
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11-14-2019, 11:20 PM #67
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11-15-2019, 12:11 AM #68
Induction for us.
Well maybe I'm the faggot America
I'm not a part of a redneck agenda
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11-15-2019, 12:24 AM #69
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11-15-2019, 06:13 AM #70Registered User
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We have induction, I too prefer it to gas.
Everyone who bitches about needing new pots and pans is ignoring the fact that they get to buy new pots and pans.
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11-15-2019, 07:25 AM #71
Bingo. One of the reasons I lust after a La Cornue range. Some models have BOTH. Dual ovens with one side gas, the other electric. That's the ticket if you ask me, BUT reserved for when I hit the lottery. Haha.
When it comes to baking, I think it's highly dependent on how good your oven is. Our old gas one sucked for the task with wild temperature fluxuations. It'd dip down a bit too low then it really hit the jets to heat itself back up, going too high. I've had sucky electric ones too. Our new house came with a Samsung electric range (one of their top models) and it keeps it pretty dialed. I'm not recommending Samsung over some of the better brands recommended in here or anything as I'm still not a big fan and I've had a ton of their stuff. I've just come to learn that choosing whether you want gas or electric for baking purposes really goes deeper than one tech over the other. It's really more model dependent. And of course also WHAT you're trying to accomplish as well.
Personally, like many here, I might check out induction next time. What a cool tech. I just have one little single, tabletop induction burner and it is absolutely insane how fast that thing can boil some water! That little cheap burner blows away any stove burner I've ever had, that's for sure.
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11-15-2019, 11:31 AM #72
Re old stoves--we just got rid of an Okeefe and Merritt and glad to do it. It was in the house when we bought it in 1984 but it can't be too old since it has electric ignitors. It was a bear to clean the top, no self clean for the oven, burners underpowered, the ignitors sometimes worked, sometimes didn't. It did last us all these years and with all the fancy electronic functions on the Samsung I doubt it will last nearly as long but in the mean time it's much better to cook on.
Re stable oven temps. When I started smoking I got a smoker and meat probe that transmits to a secondary unit so I could keep an eye on the temp of the smoker. I finish my briskets in the oven wrapped in foil. The oven temp probe tells me that the temp variation in the oven (electric oven Thermador) is surprisingly wide, much wider than the smoker temp variation I obsess over.
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11-15-2019, 11:40 AM #73
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11-15-2019, 12:10 PM #74Funky But Chic
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<raises hand> yeah but for the record that was for an uninsulated stove where a piezo would work just as well without the heat factor. aga's are heavily insulated but they do still give off heat no doubt. But they're so cool (and so expensive) that it would be worth it (and if you can afford one you can afford the ac bill).
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11-15-2019, 12:13 PM #75
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