Stoves/Ranges

Horace · Mar 17, 2006

Originally Posted by LabelKing

Platinum is nice in that scuffs, etc. can be polished out in a way different from gold.

The metal can be literally pushed back into the groove with platinum.

Must remember to tell the scullery maids that.

zjpj83 · Mar 17, 2006

FWIW, I have a Traulsen commercial fridge and freezer. I hate them and would advise against buying one.

Horace · Mar 18, 2006

I just wanted to weigh in with the Trad choice of stove and range: Sears. Thank you very much.

Alexis · Mar 22, 2006

I don't understand the gentleman's trouble. I cook on a simple Whirlpool electric range and never had problems with temperature control.

Huntsman · Mar 22, 2006

Originally Posted by Alexis

I don't understand the gentleman's trouble. I cook on a simple Whirlpool electric range and never had problems with temperature control.

Actually, you should, but the opposite problem. Electric ranges excel in the simmering department, but not in high-temperature applications, where the physics of their operation do not allow for the heat rate, peak temperature, or the instantaneous temperature control of a gas burner. So a good standard of a gas range is how well it can cope with what it does not do well -- the low temperature range -- hence all the fuss.

Regards,
Huntsman

Alexis · Mar 22, 2006

Originally Posted by Huntsman

Actually, you should, but the opposite problem. Electric ranges excel in the simmering department, but not in high-temperature applications, where the physics of their operation do not allow for the heat rate, peak temperature, or the instantaneous temperature control of a gas burner. So a good standard of a gas range is how well it can cope with what it does not do well -- the low temperature range -- hence all the fuss.

Regards,
Huntsman
My oven can't cook a steak the way Ruth's Chris can. It doesn't get hot enough.

Fabienne · Mar 22, 2006

I'm not going to state here I have never failed a hollandaise or a crÃ¨me anglaise (ma bÃªte noire), but I have been successful at making these on most stoves, gas, electric, etc, in various countries.

tiecollector · Mar 3, 2009

In the market for one right now as well. Trying to find a good used one off craigslist but their aren't too many to be had.

I just bought a 36" Kobe 800cfm range hood off of CL for a good deal.

What would you guys recommend for a 30" or 36" range that would be fairly easy on the pocketbook?

I was looking at the Kenmore Elite 36" 6 burner even though it doesn't have the convection oven.

I'm a novice to cooking but am looking to get better.

pinchi22 · Mar 3, 2009

Originally Posted by Fabienne

I'm not going to state here I have never failed a hollandaise or a crÃ¨me anglaise (ma bÃªte noire), but I have been successful at making these on most stoves, gas, electric, etc, in various countries.

My cooking teacher, whose credentials include cooking with AdrÃa of El Bulli, said she could cook well on any stove, particularly gas. She ardently said technology really doesnÂ´t help - that 95% of a good meal is good raw materials and technique.

In any event, pls. buy a $15,000 stove/range and a $10,000 frig. The economy needs all the stimulus it can get.

dopey · Mar 4, 2009

darn . . . people had already discussed this. And seriously, too.

itsstillmatt · Mar 4, 2009

Originally Posted by Aspire2Style

Manton: Consider a Lacanche range. Two ovens, grill, griddle, wok, and simmer plate. We also had space problems and the width of the Cluny model is one meter. www.frenchranges.com These are all over France and are workhorse tools for the serious cook.
We have one in our house in France. The Cluny model. I really, really do not like it.

Piobaire · Mar 4, 2009

Originally Posted by iammatt

We have one in our house in France. The Cluny model. I really, really do not like it.

That is a sentence I will never be able to truthfully utter.

itsstillmatt · Mar 4, 2009

Originally Posted by Aspire2Style

Interesting comment.

We have one in Boston and we love it.

What is your problem with this beauty? I have been in two B&Bs in France (Loire Valley and Ile de Re) and both had a Cluny, using it as an everyday, workhorse stove whose owners adore it.

I dislike the fact that the burners don't all give off the same amount of flame. That seems like a stupid design to me, as you need to think too much in deciding which burner to use for each application. It is also not as sturdy as our Wolf at home. The design is not my taste, but that is neither here nor there.

GQgeek · Mar 4, 2009

Originally Posted by Piobaire

That is a sentence I will never be able to truthfully utter.

Yeah... Matt really makes me feel like a small-timer. I love how he casually drops "my house in france... my father's jet..." Life just isn't fair.

I think I'll become a redistributionist.

grimslade · Mar 4, 2009

Originally Posted by GQgeek

Yeah... Matt really makes me feel like a small-timer. I love how he casually drops "my house in france... my father's jet..." Life just isn't fair.

I think I'll become a redistributionist.

My approach is sycophancy. If you can't join them, kiss up to them.

Matt, you are so totally right about that French stove.

Stoves/Ranges

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