gas range choices
In the final stage of kitchen design for our NYC co-op, and we are finding the selection of new range more problematic than expected. We are choosing between GE Cafe, Wolf R304, Blue Star and possibly Bertizzoni. We are serious cooks but not professional chefs and are not sure we will ever use the potential of Wolf.
You are worried about the Wolf? The best range on your list is the Blue Star (used to be Garland). Blue Star can sell you a unit with 22K BTU burners, the hottest burners available for residential use. If you ever want to cook food anything like restaurant quality, its all about the heat.
I have a Blue Star 30" cooktop, and one of the things I love about it is that it makes great use of limited space. There is more than enough room to fit four 12" pots and pans on it at a time. This is markedly different from the piece of junk that occupied the same tight spot in my kitchen before I sent it to the landfill. Having the knobs below the cooking surface opens up extra real estate for actual cooking, and as an added bonus, the knobs don't get greasy or otherwise messed up.
I agree with the BS. The Culinarian was not available when we bought our BS. Eurostoves had some nice videos on the burners showing heat patterns and tests on speed of boiling. Good info. Regarding the Culinarian, even though it was not out at the time, I think I would choose BS again if I had to choose. I like the star burners. As for the the additional 1000 BTUs, maybe for some it is important, and that is fine. Personal preference. The rotisserie to me would be just something to go bad in the future that I could not personally repair without a major dissection of the oven. I will admit they are nice; we have one on our grill and the motor mounts to the spit. But I just don't think I would like one in the oven. As a matter of fact, the built in oven that came with the house had a rotisserie. Did not work. A new Kenmore in 1997 cost slightly more than getting the avocado colored oven repaired with parts and technician. The kitchen remodel (2007/08) was an add-on to the house got us over 500 square feet of kitchen, a large built in Frigidaire oven, microwave, and warming drawer, and the 48 inch BS. We are very happy. It is a great gathering place, like a harvest kitchen, when family is over for holidays or just because. Cook, talk, cards, dominoes, coffee, just comfortable. Sorry for the ramble.
I love my Wolf, I think that the Wolf ranges all have the same dual stacked burners now. There used to be a difference in that the Wolf AG had semi open burners. The "best" range will depend on how you cook and your priorities. I would think about what features you would use the most.
I would read the appliance forum at gardenweb. All kinds of discussions there will give an idea of strengths and weaknesses of all these ranges. People are sometimes heavily invested in their choices and it is hard to see past their own ideas of what is best for another person.
I like that the Wolf has very low heat on all of the burners. I use the very low heat everyday. I still have plenty of heat to sear steaks and do 1-2 lbs of stirfry at a time. I do not care how long it takes to boil water.
Have you ruled out DF? I have the electric oven and love the various baking and roasting modes. It also has the third convection element. I had never had convection before this and hope to never be without it. Of course the gas ovens have the infrared broilers but I use the various modes more than the broiler.
Besides considering the levels of heat that you would use the most, look at how you think the range would be to keep clean and how the range would be serviced if need be.
Hopefully you can try the various ranges out and read the instruction manuals.
Good luck with your choice.
1. I have an "American" brand range and love it. Similar in its technical simplicity to the Bluestar but a bit more polished in its fit and finish. Not open burner though.
2. Whatever brand you get, consider A.J. Madison in Brooklyn. I found them 10x more helpful than Gringer or Krupps or that 3rd place in Manhattan with all the high end appliances.
3. Will your hood be vented to the exterior? I know that's an odd question to those of you outside of NYC but I ask because most of the ranges you name would be hard to use without an exterior vented hood and many NYC co-op buildings do not allow the kind of exterior alteration needed to add a vent.
Thanks, Peter. Unfortunately even with the buildings powerful vent stack in a perfect location in the kitchen, it is prohibited by the NYC fire dept. and "house rules" of the coop from directly venting into it. This has made choices more complicated.
Does anybody have knowledge of a new GE Monogram 30" ZGP304NR .Very pro-looking and looks great on paper. From front it looks like Blue Star..
Not that particular model, but I have the PGB995SETSS. Much better value and almost the same cabilities. I went with this model because 90% of the time the smaller oven is all I need. You can also find the 995 at 20-30% off fairly regularly. For the $3k difference, no way the Monogram is that much better. I also happen to know from friends who work at GE appliances that it's probably not worth it unless you just have to have the Monogram look when comparing the top of the Profile to the low-mid of the Monogram. The exception is with GE fridges. The Mono's come with full stainless wraps (I think they're still full SS wrap). Not a huge deal (weighs a few hundred lbs more though) unless the sides of your fridge are visible like mine is.
If you're not cooking like a professional kitchen, don't overpay and buy like one. I have a GE Profile (http://products.geappliances.com/Appl...) that is more than effective for home use. It has a 17k BTU burner, which is probably plenty for residential use. I have no problem preparing holiday meals for 16-20 using this baby. It has many of the same parts and designs as the GE Cafe, but it looks much nicer in a regular kitchen where you don't want the stove to dominate the room.
If you want 36" plus, the GE gallery should still be on your list.
I've had several friends throughout the years who've liked their "high-end" stoves, but most have lived through remodels. It's then that they realize that working around the stove is what they'll likely have to do. I simply replaced mine.
That said if I was building a dream home, I'd probably go with two separate ranges rather than one behemoth.