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36" Gas Range in Boston

I'm dying to upgrade my 30" white Amana to something bigger and stainless. Problem is, I don't even know where to begin looking. My budget is not unlimited either. $4K tops. But I'd like to spend way less if that's possible. And I actually do cook. And bake. So I need to it to work rather than just look pretty. I'd go to a restaurant supply store and get a used one if that made the most sense. Suggestions for brands would be helpful as well. My head is spinning. For every positive review of a product, there seems to be a negative one.... Any suggestions?

Anyone heard of Kahians?

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  1. What do you primarily cook using the gas stove, the recommendations may differ. I primarily cook using woks so my choice was based on that ....

    2 Replies
    1. re: cacruden

      Well, everything from custards for ice cream, souffle bases, soups, stews, sauces, pasta, sauteed meats, fish, burgers, veggies sauteed and steamed. I melt chocolate, I make tea, I braise. I cook low and slow and I make a 2 minute omlette.....

      My cookware is all le creuset and all-clad with two pieces of calphalon. I would love some more oomph from my burners. I have one so-called "power burner" now, but would love if all were that powerful.

      does that help at all? I'm not primarily wok based.....

      1. re: eLizard

        It may be out of your budget range, but I just replaced my stove/cooktop with a Capital. It is only a 30", but has 4 18,00 btu burners and a 24,000 btu wok burner in the middle (the 'high' burner on my old cooktop was 12,000 btu). It is awesome for putting out great power on more than one burner and I can actually do a decent stirfry now. I would NEVER go back to my wimpy old burners.

    2. Used restaurant supply stoves lack of things that home ranges do -- generally they have pilot lights which are not good for energy use or indoor air quality, they are generally uninsulated, which means turning on that big 36" oven makes the door VERY hot/hostile to kids & pets, as well requiring free space around it to not become fire hazard. Commercial ranges rarely have lights on top or in the oven, will pretty much never have a clock or timer and may also present a whole host of challenges with regard to installation. From cabinets to flooring to even gas/electric supplies getting a "bargin" used commercial range may end up costing more than just replacing your range with a new model designed for home use.

      As to negative "reviews" I have to say that when I first started looking at web forums I was shocked how many people have bad experiences. Then I realized that the truth is that one person with a negative experience probably prompts a huge response compared to the total number of people that happily use a product and never comment on their trouble free experience. As general rule a good dealer that has a stable business will stand behind the products they sell. The tend to carry products that satisfy their customers best. Seek out such a place and let them know your online reviews turn up, then decide.

      BTW I gotta tell you that upgrading just a stove is not really going to be the be all and end all -- if you budget $4K for a stove there is huge probability you will spend 10x that doing the whole kitchen. LOTS of clients come to me in that situation...

      2 Replies
      1. re: renov8r

        do you mean that the stove is just the tip of the iceberg? if so, I fully realize that. I just have to do it slowly and piecemeal..... just the way i accumulated my cookware.

        I'm just wondering what the order of operations should be:

        new appliances
        new cabinets

        1. re: eLizard

          While piecemeal is possible it is far more likely that if you start upgrading bit and pieces that costs will spiral more rapidly. (As I suspected someone eyeing a $4K range is not just going to breeze through the appliance section and live happily ever after...)

          To get the best results and the most financial "control" it may be smarter to save up until you are comfortable and/or borrow an amount that will be spent on a major overhaul. Unlike cookware that serves individual functions, a kitchen is many parts all working together.

          Of course there are exceptions, but if you have an inkling that the cabinets can be cost effectively refaced maybe you don't really need to redo everything. Flooring is fairly easy to redo it if is "resilient flooring" (also known as vinyl tile and/or sheet goods) but if you have old tile that needs to be chiseled out of a mud base it is safe bet to say the cabinets are toast. Replacing appliance of the same size and similar capacities is generally not disruptive, though if you want a a really "built-in" fridge or hidden D/W it is best to do that at the time of the cabinet replace/reface.

          Countertops can often be swapped or even covered over, though there is no guarantee that the previous installation won't necessitate some tricky fit-in or touch-up -- rarely is any kitchen dead square to the tiny tolerance that are needed to make everything look perfect.

          The good news is that compared to having multiple projects over several years a single overhaul is cheaper, less disruptive and will increase your investment.

          Good Luck!

      2. Try a Bertazzoni! I have one and LOVE it. It not only looks great (and not too industrial), but it works well: http://www.ajmadison.com/cgi-bin/ajma.... Like a lot of European appliances, you have to get used to some of the operations, but it's all worth it!

        Good luck.

        1. About 15 years ago I moved to another house, but the kitchen was a horror to cook and work in. We tore everything out to the studs and replaced cabinets, counters, appliances etc. I'm an avid cook and baker and wanted something better than what's offered in residential stoves. A friends husband was a restaurant designer and offered to help me get a commercial stove. What I've been happily cooking with is a 36 inch Garland Stainless Steel stove and it's far superior to anything on the residential market. Granted it doesn't have a timer, oven light or other bells and whistles but it DOES have 6 hefty burners and an oven that's deep enough for several full sheet pans and it's never let me down. Oh, and I use a portable timer and the track lighting provides enough light to see into the oven.
          Don't give up on your quest for a commercial stove because it's heavy; mine weighs 1000 lbs. and installed along a load bearing wall;the house didn't collapse and the floor didn't sag. I did have a SS hood and exhaust fabricated, because there just weren't any in the 36 inch width. Almost any problem has a practical solution.

          1 Reply
          1. re: uluro

            The BlueStar is practically the same range as a commercial Garland. Prizer-Painter Stove Works makes many of the parts for Garland, and makes the BlueStar themselves using many of the same or similar parts, notably the burners and tops.

          2. A warning: stay away from Thermador. We got one three years ago and it's been nothing but trouble. I'd be happy to have my old KitchenMaid(?) back. The Thermador is pretty; that's the best I can say about it!!!!

            1 Reply
            1. re: EllenMM

              After my last gas stove broke down, I bought a KitchenAid (around $2,000) new top of line - had reasonable specs for at least one burner re: BTU. Found out really quickly that they had a very bad design. The "grates" across the top were actually built with a gap between gas flame and pans - so even though that one burner had a high BTU - it was so far away that it was at best was equal to an old cheapo gas stove that came with my condo (sllight upgrade) around 8,000 BTU per burner. Told Sears that I was returning it, went over to the Bay and found Wolf ranges and fell in love with one - and negotiated my price..... Sears called up before the wolf was delivered, and told me that a new KitchenAid model was out and the grate was lowered - I told them it was too late. I really cannot believe that design made it out the door - does no-one actually cook (that works for KitchenAid). I have had the Wolf for over a year now and I am absolutely and completely happy with the purchase. It might have cost 2.5 times more, but it was 100 times better.

            2. I bought a Bosch almost a year ago and have been happy with it. It's all gas (not duel-fuel), and the oven has a convection feature that I'm still learning to use to its best advantage. You probably already know this, but do check out Yale Electric - they have a dizzying arrray of appliances, including Bertazzoni, which is very cool-looking, but was out of my price range. (My husband, who almost never cooks, wanted to buy it anyway, but I dissuaded him since I hadn't heard anything about it at the time.)

              1. An article in our local paper made this suggestion: Contact a kitchen remodeler that does work in upscale areas of the city. Often, when well heeled folks buy a previously owned home, the first thing they do is a complete kitchen do-over with all brand new appliances. What they throw out, most of us would die for. The remolder or contractor may be able to tell you where these old appliances end up (usually a resale shop) and you might be able to get a good deal. I'm not speaking from personal experience but it made sense if you're willing to do a little leg work. Any thoughts?

                1. You might also want to check the online store for AM Royal. They have a few choices under $4K, including the SS Bertazzoni, and they don't charge for shipping (they're in NJ). I used them to buy a new cooktop (Bertazzoni). One of the comments I've seen on the Berta 36-inch range is that the oven capacity is on the small side.

                  There are a number of reviews of this range on the gardenweb forums.

                  I'm quite happy with the performance of the cooktop part of the range. The burners seem to be very efficient even if they aren't the highest available BTUs.

                  1. 4,000 is more than enough....2000 will buy a JennAir slidein with a 16,000BTU power burner, convection oven and warming drawer. At 36 inch the choices become Frigidaire and Bertazoni. You can buy very good products at 30 inch

                    Hope this helps...

                    Steve Sheinkopf
                    Yale Appliance And Lighting

                    1. The SS Bertazzoni is good, you can find one here:
                      I don't know if there are many residential ranges that are going to fit your specifications, you may want to try getting one from a restaurant supply store. Garland makes a few really good commercial ones: this one seems to meet what you are looking for. It's new though, so you may want to shop around to see if you can find a used one (used ranges always just scare me, so I don't know if I'd recommend that...) http://www.foodservicewarehouse.com/p...

                      1. Have you or can you look up the btu's on that old amana? I just found the tag in the warming drawr of my old magic chef range it says each of the burners have- b.t.u/h input of 9,200, we have new (or no) standards for listing measurements of energy- output vs.input..confuses me! the burners I'm cooking on are actually enough for me. I did sear a thick steak to a fabulous med rare in less than 8 min. water boils fast enough (though I still want more heat) I really need low temp. control- I have NONE my burners are sealed, I hear now sealed are equil to open burners. I read cheffs were drilling bigger holes- increasing the flow on burners wich makes me think I could...get all I need out of the cafe range by GE, their monogram grill holds a wok on any burner, at 17k not 25k... May want to check the local codes where I live comercial ranges require a sprinkler system built in, you can have your range but insurance won't cover a fire...