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Stoves/Ranges - Page 2

post #16 of 153
Thread Starter 
Quote:
Originally Posted by imageWIS
Wanna learn to take apart a Patek Cal. 240 and put it back together again?
If you'll supply the Patek Cal. 240, sure!
post #17 of 153
Quote:
Originally Posted by Manton
If you'll supply the Patek Cal. 240, sure!

I might be able to find a movement...but not attached to a watch, lol.

It's actually a lot harder to manufacture the individual parts than to actually put them together. Although putting them together is hardly a piece of pie (cake; I hope you get the movie reference) in the first place.

Jon.
post #18 of 153
forums.egullet.org would be a better place to ask.
post #19 of 153
Thread Starter 
Quote:
Originally Posted by Kent Wang
forums.egullet.org would be a better place to ask.
But I know these people. I don't know anyone over there. Still, what the hell. Thanks.
post #20 of 153
One consideration might be, once you find the make and model, to try to buy from a dealer that sells applicances with minor dings and dents. A contractor I know who redesigned his parents' kitchen bought all new appliances this way at a significant discount, and damned if I can't find the dings and dents.
post #21 of 153
We have a 48" Wolf and love it. I would not go with the newer electric oven option as it just adds a ton of cost and no real performance. We have had zero problems with the gas oven, as opposed to our Thermido wall ovens which are awful. The only complaint that I have about the wolf is that after cleaning, the stove is a little tricky to reassemble. The indoor grill is not worth anything. We have one, and use it, but I would be happy if it disappeared. IMO, a griddle is not a very effective simmer plate. A true hob is, but they are large and expensive. I believe that they replace four burners on a wolf.
post #22 of 153
Thread Starter 
Well, both Wolf and Viking will do a 36" range with four burners and a griddle, or four and a grill, or six burners total. If the griddle is not useful as a simmer plate, then I guess I don't want it. Anything else I would cook on the griddle I could always do on a big saute pan.

My experience with gas ovens has been that the temperature is never even, and fluctuates like mad. Very bad for roasts. Does dual fuel really cost so much more?
post #23 of 153
I've had a 30-inch Viking, gas/gas, for 5 years. Never a problem.

All the burners are the same: open, 16,000 BTU max, and simmer. Simmer works very well (I'm not a fan of Consumer Reports for enthusiast items, but it praised the simmer function as the best of the gas models).

One nice feature is the (inactive) grill in between the burners (in the center). It allows items to be taken off the heat without removing from the stove. Some/most gas ranges don't have that. I believe the 36-inch Viking has a grill in the center, which functions the same way when not in use. It's one of those "how'd I ever live without this" things.

I know you don't want a gas oven, but man, mine has a 1,600 degree infrared burner that makes steaks from heaven. It also has on/off convection.

FWIW, I almost got the Wolf (love the red knobs), but a friend got me a great deal on the Viking.
post #24 of 153
Quote:
Originally Posted by johnapril
Chuck Norris uses 8'x10' sheets of plywood as toilet paper. Sorry. Check out the ads in Gourmet Monthly.
Does Chuck Norris cook his food or eat it raw after killing it?
post #25 of 153
I have a 36" thermidor dual-fuel and really like it. The oven heats up very quickly and the temperatures are very even. The sealed burners are a snap to clean.
post #26 of 153
Quote:
Originally Posted by Manton
Well, both Wolf and Viking will do a 36" range with four burners and a griddle, or four and a grill, or six burners total. If the griddle is not useful as a simmer plate, then I guess I don't want it. Anything else I would cook on the griddle I could always do on a big saute pan.

My experience with gas ovens has been that the temperature is never even, and fluctuates like mad. Very bad for roasts. Does dual fuel really cost so much more?


From what I recall, they are almost twice as much. We bought ours before dual fuel was an option, so I am not well versed in the price differences.

I have not had a lot of trouble with roasts. However, I think that we usually cook pure roasts in our Thermador electric as it is self cleaning. I would just go for six burners and be done with it. The other options are not worth it. This model is the only one that would be a good option, but it does not come smaller than 48".
post #27 of 153
Thread Starter 
OK, we're getting somewhere. Thanks, everyone.

One problem that will steer me toward the Viking: they will allow you to choose colors. The other occupant of the house is very interested in that.
post #28 of 153
Quote:
Originally Posted by Manton
Well, both Wolf and Viking will do a 36" range with four burners and a griddle, or four and a grill, or six burners total. If the griddle is not useful as a simmer plate, then I guess I don't want it. Anything else I would cook on the griddle I could always do on a big saute pan. My experience with gas ovens has been that the temperature is never even, and fluctuates like mad. Very bad for roasts. Does dual fuel really cost so much more?
If I remember correctly dual fuel adds about 50% more to the cost. We use our griddle for breakfast more than anything else. It's hard to beat when cooking pancakes, homefries, etc. If you aren't a breakfast guy....I would probably skip it. Our hood system has built in heat lamps which we've found to be useful. Never a big fan of leaving food under a lamp.....but there are times when the timing isn't perfect and they come in handy.
post #29 of 153
Quote:
Originally Posted by Manton
OK, we're getting somewhere. Thanks, everyone.

One problem that will steer me toward the Viking: they will allow you to choose colors. The other occupant of the house is very interested in that.

Avocado, rust or gold are the only ways to go!
post #30 of 153
Blue Star is an option. Connected to the old Garland Stoves. http://www.prizer-painter.com/
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