Kitchen Equipment Recommendations - Page 3

panini · #31 06-30-2002, 10:13 AM

We will be building a house next year. I've decided to go completely commercial. My BIL is a builder and has done many high dollar kitchens. It's seems anything that makes the residential equipment easier ie. cleaning,maintaining etc. is the parts that will not last a lifetime. In reefers the only thing you are receiving for the extra buck is insolation in the compressor compartment for noise. I've decided to go with a standard 2 door cooler with top compressor against an outside wall,vented. We just don't freeze that much so we will go with something really small in the pot room.
Insolating residential ovens is needed when there is not proper ventilation. There are also many ways to insolate these ovens decoratively.I have actually used two of My BIL designed kitchens with side exhaust hoods and was very pleased.
just my thoughts

Peachcreek · #32 06-30-2002, 10:42 AM

A friend of mine put in a Wolf 6 burner range w/ grill and double ovens in her house maybe 15 years ago. Her stove was MUCH better than the range I had at my restaurant at that time. VENTILATION is a word I can't stress enough. First, the heat from having 9 pilot lights going all the time DID heat up the house And firing up a big oven was unpleasant in the Summer. Also. RETURN AIR (fresh air from outside) is AS IMPORTANT! A poorly ventilated range in a "super good cents" home would probably eat up the oxygen in your kitchen faster than you know!

panini · #33 06-30-2002, 10:58 AM

I absolutely agree. We have actually considered an elevated section of the home(pier&beam) for the kitchen with breezeways on two sides for 3 exterior walls. This will allow direct fresh air return and unobstructed exhausted air. We even tossed around the idea of some return air from under the floor since this might be cooler. The air has been a very big issue with us since here in the summer it's sometimes to hot to grill outside unless you can reach your grill from the pool, and that's with having your ice guy come by on fridays to drop a 300 pounder in.

MikeLM · #34 07-07-2002, 12:20 AM

Take a look at a website called

www.kitchens.com

Well, I've never seen it myself, but read about it in a newspaper article this morning. The writer (in the Contra Costa Times) called the site a "home-owner-oriented" site that "gives homeowners an in-depth look at options for all aspects of kitchen design... also spotlights independent kitchen and bath designers and the products and services they offer."

I'm going to look at it as soon as we get home, as I'm looking at a bath tearout and a kitchen rebuild. Sounds like it might be useful start.

Mike

Isa · #35 07-08-2002, 08:18 PM

One can spend a lot of time dreaming about the perfect kitchen...

cmvnatural · #36 09-29-2002, 01:49 PM

Bella,

I've been a luxury home builder and avid chef for many years. Here's what I would recommend currently:

Refrigerators: SubZero, KitchenAid, ColdTech
Ranges/Cooktops: DCS, Wolf, Dynasty, Thermador, Dacor, Miele
Dishwashers: KitchenAid, Miele, Fisher & Paykel
IceMakers: KitchenAid
Wine Coolers: SubZero (very spendy), KitchenAid
Trash Compactors - Don't buy them at all!
Wall Ovens/Microwaves: Wolf, DCS, KitchenAid, Miele

I do not recommend Viking, 5-Star, Garland (not making residential anymore), GE Monogram (some items are OK, others not OK).

I would recommend purchasing an inexpensive paperback book on kitchen design, Kitchen Design with Cooking in Mind by Donald Silvers (available at www.amazon.com). Don was a professional chef for 15 years before being a commercial/residential kitchen designer for the last 25 years and designs kitchens from a cooking, as well as, an aesthetic perspective.

Good luck, CMVnatural

cmvnatural · #37 09-29-2002, 02:09 PM

Bella (and others),

I was at the the Kitchen & Bath Industry Show in Chicago earlier this year and tried/tested just about everything. I still stick with my earlier post, but here are a few caveats:

On the ranges, I really like DCS the best with their new sealed burners. They go from 17,500Btu down to 140 degree simmer (you can hold your hand over the flame and not burn your hand. Their range/cooktop grills are also very good and have dual-sided grates for really good flareup control. Built like a TANK. Agree with NY Cook's comments - Viking is a MARKETING company, rather than a well-built product company. Do not buy KitchenAid for now, as their pro-style ranges/cooktops have their top burners all ***-backward (simmer burners up front with saute burners in back - WRONG!).

On the refrigerators, yes, SubZ has dual compressors, which you will pay about $800 more for vs. a KitchenAid. They claim food will last longer in their units, which my Kitchen Designer, Don Silvers, says is true (he has a SubZ in his home). For big families, I recommend the ColdTech units (www.coldtechusa.com). 40 cubic feet, dual compressors (quiet), 30 cubic feet refer, 10 cubic feet freezer.

Wall ovens - The new Wolf wall ovens are really the Cadillac of the group. Dual convection fans in each oven and they are built like TANKS. DCS is also good with their gas radiant broilers (similar to the infrared broilers in the ranges).

Dishwashers - Miele and KitchenAid are very good. Fisher & Paykel is OK as long as you remember to keep the JetDry reservoir full. All 3 very quiet. KitchenAid will be coming out early next year with an in-sink dishwasher that can do primarily a load of glasses/plates in only 18 minutes. Granted, not a 2 minute cycle as in restaurants, but a lot faster than most residential dishwashers.

IceMakers - I like KitchenAid as they produce "clear" ice similar to restaurants, rather than the cloudy stuff you get in your refrigerator.

Wine Coolers- I like SubZ, as you can acutally have 2 different climate zones in the same cooler. Not cheap at over $2,000 each for a 24-inch undercounter model. KitchenAid is OK. Stay away from U-line. Marvel is OK.

Good luck, CMVnatural

panini · #38 09-29-2002, 04:48 PM

You see we have changed our minds about building and are in the process of purchasing an existing home. Great house!! but small galley kitchen. JenAir convection, looks like the first ever made. Replaceing that with a Wolf convection with 2 speed fan.
I have a problem not fitting a sheet pan inside.I really wanted to remove the existing cooktop and gut the cabinets under to put in a range. I just wasn't happy with anything I saw, especially the venting. The options were an island cap or a regular cap, both witch vented towards the front. I could'nt stop thinking that if I had the oven cranked to reheat that the vented air would heat any pot that might be on the back burner. So I decided to go with a cooktop. I really liked the Viking drop in with the dials on top. I just read that the burners were stamped steel, but I will have to go back and check, they looked cast to me.
I looked at all the ice boxes. I ended up choosing a box with the freezer draw on the bottom . Most of them are made by Amana. I use one of my in-line water filters from our coffee machines for the ice maker and didn't feel the need to go to sub-zero dollars since I'm still the type to shop frequently especially to entertain.
Ice maker and small fridge in the bar area. Keeping those only replacing the small cooler with one with more freezer space for ice creams. We have plans to turn this bar area(very nice, granite tops, brass etc.) into a dessert bar. This will give me more space in the kitchen since we'll have the coffee/capp., blender, milkshake blender in that area.
I don't think I will ever use the trash compactor and was pleasantly surprized to find a 15" wine cooler to put in it's place. 1500. 30 bottle cap.
Probably going with the Kitchen aid dishwasher. has the short 40 min. cycle.
Probably going with the cheaper Viking hood w/interior fan VS exterior.
Going all stainless except for wine cooler.
Any suggestions are greatly appreciated since we have not purchased anything yet, closing on the 15th Oct. I really wanted to go commercial but can't do much renovating right now.$$$$$
I found the best prices at the Great Indoors. They could really cut me a deal on all the appliances exept Viking.
TIA

Dbassist · #39 09-29-2002, 09:16 PM

I just bought the KitchenAid 30" pro style range. I don't see anywhere on their web site a mention of having simmer burners up front and saute burners in the back as CMVnatural mentioned. Everything I've seen only mentions that they are each (4 sealed burners) 15, 000 BTU's. I'm picking it up on Tuesday and I can't wait!! I got a great deal at Sears, of all places. I got if for $3,000. because I used the Sears card (10% discount) and no tax because it's NH.

panini · #40 09-29-2002, 09:25 PM

I don't know if you have Great Indoors where you are, they carry everything and all brands, and they are owned by sears.

Dbassist · #41 09-29-2002, 09:36 PM

No, we don't have that store-that I know of. I looked at a hood vent at Sears. It's basically a Kenmore that is a direct copy of the Broan European hood. The problem is my ceiling is 12' 5" high and Sears wants to charge me $160 for each foot of extra flue pipe I need. I found a great funky looking hood vent at Expo Center. It's a Zephyr, Savona M90S. Anybody have any advice regarding this brand?

cmvnatural · #42 09-30-2002, 01:40 AM

Panini,

That all looks fine. Stay away from Viking hoods with internal blowers - VERY NOISY. Go with Vent-a-Hood. Much quieter, and easier to clean (not to mention less expensive). Good luck, CMVnatural

cmvnatural · #43 09-30-2002, 01:43 AM

Dbassist,

I stand corrected. On KA's 30-inch Proline range, you have four 15,000 Btu burners. On their larger 36 and 48-inch ranges, two of the burners in front are 6,000Btu simmer burners and the rest ard 15,000Btu burners. Better to put in all 15,000Btu burners and then just use simmer plates to diffuse the heat. Good luck with your purchase! CMVnatural

cmvnatural · #44 09-30-2002, 02:00 AM

Panini,

I realize that you just bought this model from Sears, but before you pick anything up, I would strongly suggest if you can to look at the 30-inch DCS 5-burner gas range. It has 5 rather than 4 burners, the 5th burner at 17,500Btu (nice for stir-fry), and the other 4 at 16,000Btu. The oven has an infrared broiler (far superior to electric), true flow convection, self-cleaning, and the racks are on ball-bearing rollers (nice and easy). It retails for about $3,600. While a few more dollars than KA, it is also built like a tank (try the oven door on the KA and then the DCS and then you'll understand). Also, the DCS burners go from way high to very low simmer (140 degrees), whereas with KA's, you'll have to get simmer plates to diffuse the heat enough. No, I don't work for DCS, but I've seen and tested their stuff and it is one of the best out there.

Also, for your and many others info, the guys testing these things at Consumer Reports, by and large, don't know how to cook. They think the sole measure of a cooktop is how fast it boils water and whether it scorches chocolate when melting. Well, virtually most electric cooktops will boil water faster than gas because the heat source is in direct contact with the bottom of the pan. Where the electrics lose it is in the high heat needed for finishing dishes to restaurant quality standards. Also, most knowledgable chefs and gourmets melt chocolate in a double boiler, bain marie, or in a microwave, not directly on a burner. So, I don't give much credence to Consumer Reports. I'd rather look at publications like Cook's Illustrated and Fine Cooking, and watch shows like America's Test Kitchen for people who know how to cook and then get their opinions. It also doesn't hurt to ask a few local chefs in town. There's my two cents. Good luck, CMVnatural.

Dbassist · #45 09-30-2002, 12:39 PM

I appreciate your input. I agree with your assessment on Consumer Reports. The Kitchen Aid is also built like a tank. I definately love the DCS too. I just can't go over budget any more than I am now. I really hate to "settle" for something but I think the Kitchen Aid is well built stove too. I hope I'm right.