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Professional Gas Range...Help

arizonagirl Feb 8, 2007 10:43 AM

I'm interested in purchasing a professional range. I'm thinking about either a wolf or a Viking.

I was told by one person that with the high output of these burners I won't be able to put a microwave in above the range. I would instead need a strong range hood. I was told that these professional stoves will melt the mocrowave above them.

Does anyone know if this is true? How high I would have to have the burners on for this to happen? or if there is a microwave out there that can handle the professional stoves.

Thanks

  1. d
    Deborah Feb 10, 2007 06:21 AM

    Interesting about MV in a drawer being safer. A friend who is building and designing a new kitchen was discouraged to use MV in drawer for safety issues. It sounds awkward to me to lift a very hot item out of drawer and up onto a counter....wonder about possible steam burns too. Just my thoughts....probably need some education on the benefits.

    1 Reply
    1. re: Deborah
      jfood Feb 10, 2007 07:08 AM

      Not "in a drawer", but in a lower cabinet with the door of the MV seen.

      I have never been "steam burned" at all. If fact you can see exactly what's coming out when you slide the vessel. I have been "steamed" more often by opening my oven door. I almost always remove my glasses now before opening that door.

    2. arizonagirl Feb 8, 2007 12:43 PM

      Thanks for all of your help. I'm not redoing my kitchen and didn't have any additional space for a microwave. Our current one is over the stove and I was hoping to go the same route although I'm starting to think that isn't going to work. I appreciate everyone's input. It looks like I might have to stay with my regular range until I figure out another MW option.

      1. b
        Buckethead Feb 8, 2007 12:23 PM

        It depends on whether you're talking about an actual professional range or a "pro-style" range. The former is very high power and may be against fire codes for you to even use in a residence. The latter is more powerful than a normal consumer range, but not as hot as an actual commercial range.

        1. farmersdaughter Feb 8, 2007 12:08 PM

          Agreed -- with a powerful pro style range you must have a powerful hood and a micro hood just isn't powerful. Also consider the height issue because most micro hoods in addition to being not so powerful have to be hung pretty low to have any effect, and that's usually too low for my comfort. I am remodeling my kitchen right now and chose a pro style range from DCS with a hood from Vent a Hood. The (tiny) microwave that I chose will be on a special shelf kind of like a built in. If you are remodeling rather than just swapping out your range, you should consider looking at the microwave drawers which are really cool. I unfortunately didn't have the undercounter space for one. I would urge you to do a lot of research before making your choice of range -- consider all the major brands including Blue Star, DCS, Jade, Capital, and Thermador, in addition to Wolf and Viking. Make sure you know what features you want -- self-cleaning oven or not, electric or gas oven, sealed burners or no sealed burners, etc. Garden Web has more information on its appliances board then you ever thought possible. I considered and decided against Wolf and Viking for various reasons that were important to me, so it pays to do the research even though it's overwhelming.

          1. f
            FlyFish Feb 8, 2007 11:23 AM

            We have a 48" Thermador (8 burners) and a hood with 1000 cfm external blower. Find another place for the micro and go for the hood. If you want something over your range top add a stainless high back with shelf. jfood is absolutely correct - it's hard to imagine a worse place to put a microwave than over the range - professional or not. If you're prepared to spend the money for a professional range then you should spend little bit more and get a professional-style hood to go with it. You won't regret it.

            1. jfood Feb 8, 2007 11:04 AM

              I think you will have MAJOR issues if you do not vent the stove properly. The best vents go above the stove and if the MV is there, you sorta loose spot "A".

              With respect to the heat melting the MV, i kind of doubt that you will generate so much heat that it actually melts, but the venting issue alone would stop me from that design.

              Think about putting the MV in a lower cabinet. Sounds counter-intuitive, but Mrs jfood does this with clients and we have the original design in our house. We bought the MV with the hinge on the bottom. It is much safer, in my opinion, to lift a hot plate (especially soup) out of the MV and UP to a trivet on the counter, then the hot liquid at eye level bringing it DOWN to the trivet.

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