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I have an induction range and I'd never go back to gas. Induction is faster, more energy efficient, emits less heat into the kitchen, and easier to clean than a gas range. I've been very happy with my Electrolux. The only downside is you can only use pans that a magnet will stick to so you may have to give up some of your old ones. Cooktop vs range is frequently determined by whether you want/need double wall ovens too.
Don't forget about your range hood. It doesn't need to be a trendy commercial behemoth but it should be vented so that it's able to evacuate smoke, steam, and cooking odors.
Fridge choice is very dependent on where and how you want your ice. I live by myself and rarely use a lot of ice at one time, so I have an LG with a small ice maker in the French doors. Plenty of ice for me, it doesn't use up a lot of space in the fridge, and no bending to retrieve ice from a bottom drawer every time I want 3 ice cubes for a drink. I've also been happy with KA/Amana/Maytag (all owned by Whirlpool) in the past. My opinion is that side-by-side models waste a lot of space, and who wants a vegetable drawer at ankle level, but I know some people like them.
I have one [stand-alone] induction burner. You can use Stainless Steel on them as well, which a magnet won't stick to (if it's good SS).
My main range is one of the flat ceramic tops- and I hate it, you practically have to be psychic to work it, and it doesn't have enough 'finesse' like for keeping a delicate cheese sauce warm without ruining it.
I would much rather have gas...or even an old wood-fired range.
Quote:
Originally Posted by NORTY FLATZ
Double oven…
Nice. I need more burner space, like that, but I have found that I can get a big commercial range for less money than a single range like that. I don't need 'pretty', I want 'function'.
All I have to do is figure out how to do the plumbing for gas...
In an induction stove, is the oven traditional electric heating elements? Does it use the same plug as a regular electric stove?
My Electrolux has double electric ovens with hidden elements. The top oven is a normal-size convection oven with broiler. The bottom oven is a drawer that essentially replaces the usual storage drawer so it's not that big but it's really useful for baking appetizers or side dishes while the entree in the bigger oven. I would have loved double wall ovens but just didn't have the space. It uses the same type of plug as a regular electric stove. I'm going to make a pitch for having a whole house surge protector installed once you start buying appliances with zillions of electronics. An induction range is not going to survive a surge that an old-fashioned electric stove would yawn at.
Why? Certainly that is much more capacity that even a large family would need regularly. What kind of cooking do you do?
This is a friend's house. (It's going up "For Sale" soon, too.) This is actually 2 separate units. He had the choice of 2 units at a grand apiece, or a single unit for 20 grand. He saved 18 thousand, doing it this way. He/his wife are caterers.
Nice. I need more burner space, like that, but I have found that I can get a big commercial range for less money than a single range like that. I don't need 'pretty', I want 'function'.
All I have to do is figure out how to do the plumbing for gas...
Or, you can save even more money, by buying 2 separate units. The gas lines are quite simple, actually. Maybe I should post up a pic of the hoods?
EDIT~ There's no way in Hell, I'd not hide the electrical for the hoods. This guy is a bit of a "redneck." As you can tell...
Last edited by NORTY FLATZ; 08-30-2021 at 07:31 PM..
This is a friend's house. (It's going up "For Sale" soon, too.) This is actually 2 separate units. He had the choice of 2 units at a grand apiece, or a single unit for 20 grand. He saved 18 thousand, doing it this way. He/his wife are caterers.
Well, this is in the topic called "House," not "Business." Your final word says it all, except that it is not necessary to spend anywhere near $20,000 to get that much burner space in a single unit.
An, yes. Stella Artois is the bud of the French red neck class.
Please! Belgian red neck class. It’s brewed in Leuven, Belgium. The Brits drink it and it was the wife beater beer of choice there until they reduced the ABV for the UK version from 5.2% to below 5% a decade ago. 1664 is the red neck beer in France. Brewed by Kronenbourg. A really watery lager from Alsace and the #1 selling beer in France by far.
The OP didn’t describe their budget or use so it’s hard to say much. I buy Bosch dishwashers. Reliable. Clean really well. Very quiet. I have a nothing special GE countertop microwave that has been solid for 11 years. I’m very space limited so I have a small 20 CF KitchenAid countertop depth fridge recessed into the wall and a conventional GE gas range. I would never buy a stove/oven setup that you can’t toss in the dumpster and replace in 15 minutes.
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