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Started By
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I'm looking for a slide in gas range
Posted on 4/11/18 at 9:40 am
Posted on 4/11/18 at 9:40 am
What does the Food and Drink Board think I should get?
Posted on 4/11/18 at 9:43 am to Y.A. Tittle
Kitchenaid
This post was edited on 4/11/18 at 9:43 am
Posted on 4/11/18 at 10:40 am to Y.A. Tittle
Blue Star would be my choice. I have a Jenn-Air...but I'd like a higher Btu burner for wok cooking.
Posted on 4/11/18 at 11:54 am to Gaston
Current one is a Jenn-Air and it's like 25 years old and really on the fritz. I was looking at the replacements, but some of the reviews of them trouble me.
I'll look into Blue Star. Know anything about Bertazzoni?
I'll look into Blue Star. Know anything about Bertazzoni?
Posted on 4/11/18 at 12:06 pm to Y.A. Tittle
I have a Bertazzoni and love it. Havent had it long enough to comment on its longevity.
Posted on 4/11/18 at 12:34 pm to Y.A. Tittle
Team BlueStar checking in. Buy once, cry once. I'll never need to buy another range, ever. 30", 4-burner RNB, with a nice, wide oven space, triple racks (including a heavy duty lower rack w/ball bearing extension slides). High BTU output on front two burners, a low BTU simmer burner, and an in-between burner. It is an unsealed cooktop--so boilovers, etc pass through to the pull out drip trays below. The flame pattern means no cold spot in the middle of a pan....
Best part: NO ELECTRONICS. It has a flip switch for the interior light, and a flip switch for the convection fan. C'est tout. The electric igniters are easily changed w/a phillips head screwdriver. I will never need to call a repairman...I can literally fix it myself. (I've changed the oven igniter, as the overzealous house cleaner sprayed way way too much oven cleaner & corroded it.)
There are pros and cons of each brand: the BS has a cast iron top, so it's not pretty/shiny/sleek. It's a beast. If you want performance and don't care about frills like a built-in timer, silly preset oven modes, or have experienced the incredibly high failure rates of printed circuitboards in high-heat, high grease appliances, you will love the BS.
Did I mention the 1800 degree infrared broiler?
In NOLA, Louis Howat is the distributor, but IIRC, Howat only does wholesale. You can buy retail through Huey Brown Kitchens and pick up at Howat. Howat's showroom should have at least one hooked up to gas, so you can try it out. Or you can buy online through AJ Madison.
Best part: NO ELECTRONICS. It has a flip switch for the interior light, and a flip switch for the convection fan. C'est tout. The electric igniters are easily changed w/a phillips head screwdriver. I will never need to call a repairman...I can literally fix it myself. (I've changed the oven igniter, as the overzealous house cleaner sprayed way way too much oven cleaner & corroded it.)
There are pros and cons of each brand: the BS has a cast iron top, so it's not pretty/shiny/sleek. It's a beast. If you want performance and don't care about frills like a built-in timer, silly preset oven modes, or have experienced the incredibly high failure rates of printed circuitboards in high-heat, high grease appliances, you will love the BS.
Did I mention the 1800 degree infrared broiler?
In NOLA, Louis Howat is the distributor, but IIRC, Howat only does wholesale. You can buy retail through Huey Brown Kitchens and pick up at Howat. Howat's showroom should have at least one hooked up to gas, so you can try it out. Or you can buy online through AJ Madison.
Posted on 4/11/18 at 12:38 pm to hungryone
quote:
Best part: NO ELECTRONICS.
Yes, that's what's steering me away from another Jenn-Air.
quote:
In NOLA, Louis Howat is the distributor, but IIRC, Howat only does wholesale. You can buy retail through Huey Brown Kitchens and pick up at Howat. Howat's showroom should have at least one hooked up to gas, so you can try it out. Or you can buy online through AJ Madison.
Awesome. Thanks for the info.
Posted on 4/11/18 at 12:58 pm to Y.A. Tittle
I've sold at least four BS since I got mine. It's a cook's stove, not a decorator's choice. Built in the USA, too. Just be sure you top it with a real hood drawing sufficient CFM to compensate for the heat produced by two 22K burners running wide open. 1200 CFM at least, IMO, and overhang the stove width by 6" on either side. So a 42" hood over a 30" stove.
Posted on 4/11/18 at 1:00 pm to hungryone
quote:
It's a cook's stove, not a decorator's choice.
Hell, in looking online, they look plenty nice to me.
ETA, Why did you opt for the un-sealed burners? Any particular reason?
This post was edited on 4/11/18 at 1:01 pm
Posted on 4/11/18 at 1:37 pm to Y.A. Tittle
The color options, for the oven door and knobs, are great...and I'm with you, a $7000 range is pretty damn nice.
Posted on 4/11/18 at 2:52 pm to Y.A. Tittle
quote:
I'll look into Blue Star. Know anything about Bertazzoni?
My house came with a Bertazzoni. It's been great so far (love the double ring burner in the center), but the one negative I do have is that the oven is very finicky to lite. No issue with the broiler or top burners though. People have reported that they do have their quirks, so YMMV.
Also have the restaurant-style hood/blower system and that thing is a BEAST.
ETA: Like the Blue Star, the Bertazzonis have no electronics. Power is just for the convection fan in the oven and for the starters.
This post was edited on 4/11/18 at 3:03 pm
Posted on 4/11/18 at 8:56 pm to Y.A. Tittle
quote:Open burners are far more evenly heating.
ETA, Why did you opt for the un-sealed burners? Any particular reason?
This post was edited on 4/11/18 at 8:57 pm
Posted on 4/11/18 at 9:01 pm to Y.A. Tittle
In person, the BS does not have precisely the same fit and finish as, say, a Dacor. It’s a little more clunky and industrial on top. I never priced any of the fancy color options, I’ve just got a basic stainless exterior. $4200 give or take in the 30” model. When I bought it, it was worth more than my old beater Volvo (or what a 4-stroke 20hp outboard costs, to view it from another perspective).
Unsealed burners allow for higher BTU output due to max airflow. Also, I hate scrubbing the stove...with unsealed burners, you can flick crud and it falls through onto the drip trays. I line the drip catcher with foil, so I just toss and re-line.
Unsealed burners allow for higher BTU output due to max airflow. Also, I hate scrubbing the stove...with unsealed burners, you can flick crud and it falls through onto the drip trays. I line the drip catcher with foil, so I just toss and re-line.
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