Pro style ranges
Hi, we are in the begining of a kitchen remodel and can't decide on a range. We would really like to do a 36 inch pro style range. Found a Jenn air for a great price but can't find any reviews on this specific model. Does anyone own a 36 inch Jenn air gas range with convection oven? Or know anything about them? We are also considering a 36 inch American Range. Have heard good and bad about those ranges as well.
I cannot speak to either, although back in the late 80s we lived in a home with a gas burner down draft Jenn-Air, and it was horrible. The home we are in now had been remodeled before we moved in and had a 36 glass top slide in. Aaaarrrgghh. We bought a 36" KA to replace it. It has four gas burners, one that has plenty of BTUs, one so so, and two pathetic. More burners that have solid out put is important. I wish i had them..Personally, every time we cook for a dinner party or holiday crowd I wish that we had remodeled the remodel to get two ovens and two more burners. Constrained to 36" space if I had to get a new stove I'd look at some of the models that squeeze in a small second oven, although I have to say the oven is one of the KA's better feature. It will hold at 100 F to proof bread, and it has a good broiler. I have a friend who got a high end GE and is happy with it.
Consumer Reports rates this Jenn Air a 43 out of 100 which is dismal. JGRP436WP
They don't rate a 36" American Range, but do rate a 30" a score of 32. Yikes!
The highest rated 36" are Kitchen Aid at 72.
Actually, if you are doing a remodel, spend the $7 for a monthly Consumer Reports online membership. This is a bargain!!!
Also, this isn't what you asked for, but I purchased a 30" slide- in. I hadn't heard of a slide-in before my remodel, but basically it's a regular range with the controls in the front. So you get a professional look without the cost. The range works great and I have never needed more than four burners. (Unfortunately, I told this to a friend and he impulsively purchased the ugliest IKEA range I have ever seen!)
Just something to think about. And good luck with your remodel: you'll need it ;-)
There is a danger to heat build up, and it's why many local codes require much higher ventilation than comes with typical home vent hoods. Having it professionally installed usually covers that, but not always - I've seen people need new hoods.
As to heat buildup, it's far different to have 40k BTUs from one burner than from 4 x 10k BTUs. A 10k BTU burner takes several minutes to bring 5 quarts of water to boil. 40k BTU burner can do it in less than 5. It's more than total BTUs - it the concentration/power. Home vents typically don't pull out enough air to handle a 40k single burner plus additional burners. Try at your own risk but keep some fire protection handy.
I've worked for municipal home inspections before so there is a difference for burners with that single burner amount of output. The proper ventilation for a 100k BTU burner is well above home vent hoods.
Ringmaster brings up a valid point that a single HUGE burner is very different then the same BTU's in multiple burners.
In my old housing community, people were 'bragging' about getting a bigger burner then their neighbor in their kitchen, gas burners vs. electric, etc. The people with the 14K BTU gas burners discovered that laminate back splashes would burn when they threw the big pasta pot on it. 16/18K BTU burners were fine with Granite back splashes.
Definitely get a hooded vent that is vented OUTSIDE and has adequate airflow (CFM).
There is absolutely no danger to heat build-up.
Municipal codes regarding ventilation are due to improper balance of air pressure from the outside to the inside and sometimes air quality.
One more thing about these powerful pro-style ranges. They have been UL certified for home use and are covered by home insurance.
There is no indoor home burner at 40k btu, at least not a gas one. There might be induction equivalent nearing that amount.
There is virtually no difference to air quality or the build of heat from 4 10k but burners and one 40k btu burner.
If you had a pot covering 4 10k btu burners it would boil water faster than having one pot over one 40k btu burner.
Untypical ranges should have untypical hoods and blowers.
They sell pro-style hoods at the same places they sell pro style ranges.
I have been cooking on my Capital Culinarian for almost a year. I have used up five 23k btu burners at the same time with no problem. I do have a hood with 1400 cfm.
There is absolutely no dangerous heat build up in 40K btus.
No different in running 4 10k btu burners in a standard range or two 20k btu power burners in a pro style range.
If the gas manifold is not manufactured correctly you can have carbon monoxide build up in any range but if you have a properly functioning gas range that is not a problem. You want an adequate hood and blower to remove grease, steam and uncomfortable but not dangerous heat from your kitchen.
That Jenn Air gas range is very similar to its corporate cousin Whirlpool Gold range plus the extra heat range and a roll out rack in the oven. At he top end you get an extra 4k btu and 3k lower btu simmer.
If you want restaurant type results and quicker cooking times you want an open burner range like in most restaurants.
1) Capital Culinarian(optional self clean oven)
2) Bluestar RNB
3) American Range Performer Series.
Not only good for woking large family meals but for woking one person portion size of food. Chinese restaurants have 150k-200k btu burners for large capacity woking.
Also good for searing steak or any meat.
Properly sautéing not simply para-boiling.
Boiling water for pasta quickly.
Regaining temperature quickly after dumping cold food into pot or pan.
The ranges above will only give you greater power but heat evenness across the pan. When cooking a frittata the egg cooks evenly across the pan not overcooking on the edges and undercooking in the middle like sealed burner ranges are prone to do.
I cooked on a standard Kenmore range for many years. Now I have cooked on a Culinarian for the past six months. You will take it from my cold dead hands LOL
I don't own either, but when I did my redo I ruled out true pro style ranges because they require far stronger ventilation than typical home vents supply. The heat buildup on a 20k+ BTU burner or two can be very dangerous.
That said, try looking at the top-end of the consumer models that often have many of the same parts and build as the pro-style but don't quite reach the burner/heat dangers. Unless you're cooking high volume wok meals, you'll hardly miss the added BTUs.