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Best brand for fridge, stove, dishwasher, hood....

Discussion in 'Fine Living, Home, Design & Auto' started by pg600rr, Jul 18, 2010.

  1. kwilkinson

    kwilkinson Senior member

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    Thankfully, I won't be needing one soon. Also, few of my pots and pans would work on induction, and those things are almost 20 years old, and I am a little attached. What could be bad about it, though? It seems like a simple concept, though I guess you have to be sure to get enough BTU equivalents.

    BTW, why the fuck do I have a grill on my stove? Can anybody answer me this?


    The BTU equivalents thing is really the problem. Induction is a more expensive product to make, so the higher BTUs generally cost more than they would in a different cooking medium. Although, I haven't looked into it seriously for about a year, so that may have changed recently. I just know my parents paid 5k for a 4 burner stove w/ induction, and the range is pretty crappy. Like, 10+ minutes to boil water, etc. But at restaurants, I have worked with single burner induction units that cost $1800-$2500 and can be as exact as your thermal circulator. Hold temps to within a tenth of a degree. Absolutely perfect for some things, like poaching, or stockwork.
     
  2. Douglas

    Douglas Senior member

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    just a couple of thoughts: a better stove will improve your food about <1%. it'll look great and when friends come over they will be jealous.

    I'm largely inclined to agree with you, but raw power is a big, big deal, is it not?

    I mean, I often want to sear or cook things very quickly, often things like veggies so they cook through and get a nice brown on them but not have to cook them so long they get all mushy and steamed. And the only way to do that is with heat, heat, heat, right?

    I'm getting my stove not for its looks (BlueStars are ugly, frankly) or its features (BlueStars have none) but for the power, and the power alone.

    Matt - surprised to hear you hate the grill. I was actually thinking, if I go 48" (not very likely) that the grill would be nicer to have than the griddle. Could be the sort of thing I like to cook though vs. what you like to cook. I, for example, wouldn't even remotely know what to do with a french top.
     
  3. michael3469

    michael3469 Member

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    We have blue star and my wife absolutely loves it. Very easy to clean as well as everything comes a part, there is a tray under the burners that collects all the crap that falls through and puls out for cleaning. They have a factory in Reading Pa. As far as the backslpash we got our contractor to put in a stainless steel sheet behind the stove.
     
  4. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    I'm largely inclined to agree with you, but raw power is a big, big deal, is it not?

    I mean, I often want to sear or cook things very quickly, often things like veggies so they cook through and get a nice brown on them but not have to cook them so long they get all mushy and steamed. And the only way to do that is with heat, heat, heat, right?

    I'm getting my stove not for its looks (BlueStars are ugly, frankly) or its features (BlueStars have none) but for the power, and the power alone.

    Matt - surprised to hear you hate the grill. I was actually thinking, if I go 48" (not very likely) that the grill would be nicer to have than the griddle. Could be the sort of thing I like to cook though vs. what you like to cook. I, for example, wouldn't even remotely know what to do with a french top.

    I don't hate it, I just don't know why I would ever use it. My outdoor, wood grill I can see... for flavor. But indoor grills are like pans but without pan sauces. Also, with lots and lots of smoke.
     
  5. Douglas

    Douglas Senior member

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    while we're at it, I would appreciate advice and thoughts on hoods. It seems to be something nobody knows anything about... even the people at the store don't seem to know what they're talking about. the noise thing I mentioned was the first time anyone showed me something that seemed like a meaningful difference. Of course, the actual CFM is important, but everyone rates their stuff the same and it's impossible to verify any differences. Foodguy, any thoughts? Zephyr is probably not very easily obtainable where i am. V-A-H is.
     
  6. Douglas

    Douglas Senior member

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    I don't hate it, I just don't know why I would ever use it. My outdoor, wood grill I can see... for flavor. But indoor grills are like pans but without pan sauces. Also, with lots and lots of smoke.

    Hm, I could see myself doing steaks or chops or shrimp or fish on the grill; anything where you'd want a little bit of char. I've never had great results pan-cooking things like steak either.

    Of course, yes, real charcoal is much better for flavor, but it is of course not in the kitchen.
     
  7. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Hm, I could see myself doing steaks or chops or shrimp or fish on the grill; anything where you'd want a little bit of char. I've never had great results pan-cooking things like steak either.

    Of course, yes, real charcoal is much better for flavor, but it is of course not in the kitchen.

    I don't like my food burned . [​IMG] Honestly, for me steak cooked in a pan is better than any other way. To each his own and all.
     
  8. foodguy

    foodguy Senior member

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    two range accessories i never really understood: the grill (which never gets hot enough to add any flavor) and those built-in deep-fat fryers (for obvious reasons). But I do love the griddle that comes with my stove ... it's heavy cast-aluminum and terrific for pancakes, quesadillas, etc.. Plus, I can put a roasting pan on it filled with water and it makes a really handy bain marie.
    as for hoods, i'm really happy with my zephyr, but it might be hard to find (they do seem to show up in online searches, though). My best advice would be to go to the best appliance dealer in your area and try them out. I did try vent-a-hood, but the way they had it set up at the dealership it sounded like a cage full of squirrels. if the motor was installed remotely, that would certainly make a difference.
     
  9. foodguy

    foodguy Senior member

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    Hm, I could see myself doing steaks or chops or shrimp or fish on the grill; anything where you'd want a little bit of char. I've never had great results pan-cooking things like steak either.
    we've got grills in my business kitchen and they don't deliver enough heat to even light a cigarette. even when we're doing tv, we use a grill pan on top of the burners to get a good sear. and i'm with matt on liking pan-seared steaks. you've just got to get the pan hot enough, very thin smear of oil, and then put the meat in. i've started flipping fairly frequently and like the result ... about once a minute or so.
     
  10. Artisan Fan

    Artisan Fan Senior member

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    I just have GE Arctica fridge, oven, and gas burners and they have been very reliable over the years. No problems at all. We grill a lot with the Weber on the deck eight months out of the year, maybe more.
     
  11. tattersall

    tattersall Senior member

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    We have a ventahood and like it a lot (replaced a defective Best by Broan). It is noisy, but that thing can really suck air.
     
  12. Rambo

    Rambo Senior member

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    Why do you need one of these pro style home ovens? Are you a chef? Would a GE or a Whirlpool be so terrible?
     
  13. michael3469

    michael3469 Member

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    we have Zephyr and really like it. Very powerfull and quiet.
     
  14. Manton

    Manton Senior member Dubiously Honored

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    I rarely turn my hood on. My Wolf is a Wolf pre-Sub-Zero, and I think they are better than the new ones. Fewer bells and whistles. I'd probably get induction next time, cause it seems cool.

    I think you have to have special pans for that.
     
  15. ama

    ama Senior member

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    I think you have to have special pans for that.

    Most good pans work on induction. Galvanized and aluminum, like All-Clad LTD2, don't though. I have a gas range and a couple standalone induction burners. They are great for stuff like boiling water and applications that require very precise temperature control.
     
  16. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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  17. Manton

    Manton Senior member Dubiously Honored

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    I was told that regular All Clad won't either.

    I like gas and would not know how to cook without it.
     
  18. ama

    ama Senior member

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    Copper doesn't. [​IMG]
    That is true. But I only have a couple of copper sauciers so it isn't that big a deal for me.
    I was told that regular All Clad won't either. I like gas and would not know how to cook without it.
    Mine does. I have the All-Clad SS line and a few pieces of the new d5 line from William-Sonoma. I use gas at least 85% of the time, but having induction is nice. Le Cruset also works just fine on induction.
     
  19. BP348

    BP348 Senior member

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    I recently purchased all brand new appliances. Bought all Kenmore and couldn't be happier.

    May not be Viking or Sub-zero but Kenmore has always been good for me.

    I wish my house had gas, unfortunately in the area I live in it seems like everything is electric.
     
  20. foodguy

    foodguy Senior member

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    I'm largely inclined to agree with you, but raw power is a big, big deal, is it not?

    perhaps there's someone with more of a background in metallurgy out there that can help me out, but as I understand it, the temperature of the pan is determined by the metal it is made from. The amount of BTUs in the burner determines how quickly the pan reaches that temperature. In other words, a 15,000 BTU burner won't get a pan any hotter than a 12,000 BTU burner, but it will get it hot faster. This is convenient (as someone who has spent 15 minutes waiting for a pasta pot to come to the boil) and it does give you more control, but how much that is worth is up to you. The one exception I can think of is if you do a lot of Chinese cooking. I've got a friend who has one of those high-output wokstands and it rocks ... that temperature lag you always get when you add cold vegetables to a hot pan is nonexistent.
     

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