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New: looking for advice on our new kitchen

post #1 of 4
Thread Starter 

New here... long time, fairly serious home cook... not only do I enjoy cooking, but I enjoy making food that wows people... whether its simply following a new recipe, or doing something entirely on my own... I don't mind putting in the hard work to make from scratch, homemade foods. One of my specialties is home-made pizza, from scratch, including home-made sauce from home-grown tomatoes, baked on a baking steel to get the wonderful bottom crust...

 

That being said, the real reason I'm here is because I'm going to be looking for a LOT of advice on our new kitchen. My wife and I just closed on a new home, and we plan for it to be our forever home so we want to do the kitchen right, but at the same time, we don't want to overdo it. I ran into this forum looking for advice on stoves/ranges. I'm particularly drawn to dual-fuel because I love everything about electric convection ovens, but I want the versatility of a gas cook-top.

 

I know this topic has been hashed over before but that thread was more-so on high-end dual fuel, and it was really confusing (too many options and too many mixed opinions). Is there a better place to discuss premium homeowner grade ranges etc? I would love to have a Capital Connoseurian from the looks of it's features but there is very little out there in the way of reviews/information on reliability etc, and they are at the upper end of my budget (ideal budget is less than $3k but I'm willing to spend more).

 

Should I start a thread in "Cooking Equipment"?

post #2 of 4

Welcome to ChefTalk I wish I could try your pizza! :lol:   Yes I would start a thread in food and cooking and we can talk. Sounds like you should at the very least have a brick pizza oven. 

Thanks,

Nicko 
ChefTalk.com Founder
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #3 of 4
Thread Starter 
Quote:
Originally Posted by Nicko View Post

Welcome to ChefTalk I wish I could try your pizza! " src="/img/vbsmilies/smilies/lol.gif" />   Yes I would start a thread in food and cooking and we can talk. Sounds like you should at the very least have a brick pizza oven. 


 


Brick pizza oven is in the long term plans; I plan to do a nice outdoor cooking/grilling/prep area someday...
post #4 of 4

@CountryBoy19,

    I am just now getting the ball rolling on a home kitchen makeover. I did a complete makeover 10 yrs. ago with what was state-of-the-art features. To satisfy my needs as a professional chef and pastry chef.

  I have followed Kalsi for a long time and will  be going with Capital for my energy needs.

He is probably the greatest innovative engineer of all time when designing cooking appliances.

  I haven't checked the latest designs, but from past research, can you get something suitable from capital under 3K?

I'm like you in that I prefer electric for my ovens.

Just a suggestion and a possibility to look into.

When I did my current kitchen I removed the range and replaced it with a gas cook top. This left room for me to put a shallow warmer under the top and storage for large pots and such underneath.

 I then had double wall ovens put in next to the cook top. When it was all said and done, I was a little cheaper to split the units than the range plus gave me a considerable amount more of oven space. Can't tell you how many times when we have a big gathering, I use one oven to keep things hot and the other for baking.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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