What's in your kitchen...

jimpeterson · #1 10-18-2009, 11:44 AM

Hello, Guys.....Just would like to know how you guys feel about going home, and using a stove from Sears after cooking on a great commercial stove and oven at the restaurant. Anyone have a commercial stove at home?
jim

Just Jim · #2 10-18-2009, 11:49 AM

No commercial appliances at home, though that would be nice.
I have no problem with my kenmore.
All stoves/ovens take a bit of adjustment, learning their quirks, and that goes for commercial as well.
I've never went from one restaurant to another with some identical equipment a found that you could set your dials the same, or that the hot spots were the same.
I do hate electric stovetops.....especially if the kid wants Jiffy Pop.

Hotchpotch · #3 10-18-2009, 03:02 PM

Jim,

You wrote this question for me!?!?!?

I used to hate it and complained all the time about no heat, ovens that couldn’t keep heat, no convection, etc. My wife got tired of my kvetching and 15 years ago she bought me a 36” wolf to replace our little home model.

5 yeas ago I retired and we moved to WA and custom built a home.

Currently it has 48” wolf with custom exhaust, 2 30” wall ovens, a regular refrigerator/freezer a 72 cf 3 door refrigerator, 2 door freezer in the basement, a 5 QT Hobart mixer, a full marble baking area, a 50lb under the counter ice machine, and 2 built in warming drawers

We entertain A LOT and I cannot tell you how nice it is to have the right equipment. Not only does it make it much easier the results are far superior.

I would have bought the 60” wolf but they did not have a double grill option so it didn’t make sense to spend a tremendous amount more for 2 burners.

leeniek · #4 10-18-2009, 04:20 PM

I have a basic Frigidaire gas range. Nothing fancy.. no digital controls and the broiler is under the oven in the drawer. I love it!! When I was shopping I knew exactly what I wanted and I was actually told that what I was looking for was no longer available on the market and well I knew better...lol. I think that the people who were telling me it wasn't available were trying to make a higher sale, but to be honest the stove is only as good as the person who is standing in front of it and if they can't boil water then a high end stove is not going to do anything for them. The oven runs about 25 degrees hot for baking I find so I just adjust the temp and my times and guess what.. no more burned cookies!! LOL

jimpeterson · #5 10-18-2009, 06:40 PM

I've been nuts over cooking for quite a few years now, and have installed a 36" Garland with four burners and oven in my house here in Nevada. I've gone a little ape at my winter home in Mexico; eight burner and a six burner stove, kinda drop-ins, and I just found a Hobart oven to take down this year. I have a whole selection of other stuff too, that I've been storing there.
But, I'll tell you guys one of the neatest things I have here: for my kitchen chairs, I've thrown out the chairs, and replaced them with antique office chairs. They have wheels, arms, and when you're done eating, you can swivel and lean back.

lentil · #6 10-18-2009, 07:02 PM

Quote:

Originally Posted by jimpeterson

Hello, Guys.....Just would like to know how you guys feel about going home, and using a stove from Sears after cooking on a great commercial stove and oven at the restaurant. Anyone have a commercial stove at home?
jim

I don't even have a commercial range at work. Thanks for making me feel bad.

I do have a convection oven for baking, but my range is that 4 burner electric one that you all make fun of. As much as I'd love a comm gas 6 burner, I can't afford it and in all honesty, don't really need it. I have a sandwich shop, not a 5 star dining establishment- a 5 star sandwich shop, nonetheless!

I do have to say that I hate cooking at home (on my 4 burner electric albiet a nicer one than I have at work,,,), but it's not the cooktop that drives me crazy, it's the lack of 6 foot stainless steel work tables and a 3 bay sink!

pembroke · #7 10-19-2009, 12:06 AM

I stripped my kitchen down to bare walls and floor when I bought my house 9 years ago. I had B&Q custom design a kitchen based around a Elba Italian made Range Master stove with six gas burners, double oven' all in stainless steel with stainless steel hood. All worktops are black granite and tiles are Italian marble. The best part of my kitchen is my kitchenaid mixer! My wife does most of the cooking but it's nice to have a great well equiped kitchen for when I get inspired!

jimpeterson · #8 10-19-2009, 01:15 AM

Wow.......

#9 10-19-2009, 02:37 AM

Like many on this topic, I think it's extremely trying to go from commercial to basic home appliances - especially for those of us that do a great deal of home entertaining and your kitchen clearly becomes your focal and main gathering area. Naturally.

I took the old home stuff out of my house and remodeled my kitchen to suit my needs to the T. Even with space. I ended up with a 600 sq ft finished kitchen thats truly a dream for any culinarian. I used all La Cornue cooking appliances. They designed a custom matte black with nickle accent range for me with 4 full convection ovens, 8 burners, 1 french top, and a 36" grill. In the wall next to the "beast" as I call it, is a La Cornue La Broche Flamberge custom rotisserie and in the corner is the Forno Bravo brick oven.

For my cold boxes, wine cabinates and Ice I used all U Line. Its great fun to cook in and its set up like I would my commercial kitchens less the commercial feel.

In answer to your question - there came a point that cooking on basic home stuff just didn't cut it any more. Having the majority of my friends also being in the industry, its really cool to have "stations" for everyone at parties - everyone seems to take a spot and start at it, even the non chefs enjoy the wine room which I cure all my meats in so the aroma is just awesome!

Thanks for posting such a great topic!

~To eat is a necessity, but to eat intelligently is an art.
La Rochefoucauld

pembroke · #10 10-19-2009, 02:54 AM

Quote:

Originally Posted by Global_Chef

Like many on this topic, I think it's extremely trying to go from commercial to basic home appliances - especially for those of us that do a great deal of home entertaining and your kitchen clearly becomes your focal and main gathering area. Naturally.

I took the old home stuff out of my house and remodeled my kitchen to suit my needs to the T. Even with space. I ended up with a 600 sq ft finished kitchen thats truly a dream for any culinarian. I used all La Cornue cooking appliances. They designed a custom matte black with nickle accent range for me with 4 full convection ovens, 8 burners, 1 french top, and a 36" grill. In the wall next to the "beast" as I call it, is a La Cornue La Broche Flamberge custom rotisserie and in the corner is the Forno Bravo brick oven.

For my cold boxes, wine cabinates and Ice I used all U Line. Its great fun to cook in and its set up like I would my commercial kitchens less the commercial feel.

In answer to your question - there came a point that cooking on basic home stuff just didn't cut it any more. Having the majority of my friends also being in the industry, its really cool to have "stations" for everyone at parties - everyone seems to take a spot and start at it, even the non chefs enjoy the wine room which I cure all my meats in so the aroma is just awesome!

Thanks for posting such a great topic!

~To eat is a necessity, but to eat intelligently is an art.
La Rochefoucauld

Sounds amazing, are you planning on entering the restaurant in your living room TV show (don't know if they have the show in the states but it's popular in the UK)?

It sounds you like you'd be able to cater easily for large numbers!

#11 10-19-2009, 03:15 AM

Quote:

Originally Posted by pembroke

Sounds amazing, are you planning on entering the restaurant in your living room TV show (don't know if they have the show in the states but it's popular in the UK)?

It sounds you like you'd be able to cater easily for large numbers!

Not planning any tv shows, just like friends and family over. I do let fellow chefs and restaurateurs come over with their mise en place and use it as a test kitchen from time to time, usually we do it as a collective though so say you brought a bunch of crap over, we would be your guinea pigs

Usually works out for the best! Especially when the duck fat fryer is used!

Catering ........I would rather you squeeze lime juice on my eyes and press my face on a french top! I have done enough catering in my life.

If a show were ever to develop it would probably resemble Chef on BBC - A LOT of comedy

~To eat is a necessity, but to eat intelligently is an art.
La Rochefoucauld

left4bread · #12 10-19-2009, 06:30 AM

if I bang the right front element just right, it works.
that's good, right?

lentil · #13 10-19-2009, 06:47 AM

Quote:

Originally Posted by left4bread

if I bang the right front element just right, it works.
that's good, right?

That sounds about right to me.

fryguy · #14 10-19-2009, 06:12 PM

we put in a gas burning fire place so when they ran the line I had them drop a vavle at the kitchen and to the BBQ outside.....inside all stainless ....Viking 4 burner range, Jenaire double convection ovens, Jenaire double door fridge

Just Jim · #15 10-21-2009, 09:08 AM

Don't get me wrong, I would absolutely love to have professional equipment in my home kitchen.
But I don't feel like I can't cook with what I have.
My home kitchen, with all of it's basic home appliances, is still better equipped and functioning than many professional kitchens I've worked in.
But if I can go on Let's Make a Deal and win a Wolf range, I'm there.