The Things No One Tells You About Professional Ranges

July 29, 2010 | By | Comments (3)

P7280009 Like every other HGTV-watching, House Beautiful-subscribing American
whose home is his primary investment, I longed for a kitchen with a
“professional-grade” range. Three years ago, I finally got one. Before making
the purchase, I’d consulted Consumer Reports, scoured internet message
boards, dragged my favorite 12-inch skillet into every appliance store to make
sure it would fit into the range’s second, smaller oven. However, there were a
few things I didn’t consider:
 
How good a housekeeper am I willing to
be?

I grew up cooking on a biscuit-colored electric-coil range. Swipe the
surface after dinner, change out the coils’ tinfoil lining every few weeks, and
you’re good to go. Now, after every meal (okay, every other meal…or two),
special ceramic-top cleaning products must be procured, grates lifted and set
aside, elbow grease deployed. This certainly has an upside (my kitchen is
cleaner), but… well, when dinner’s done, my next stop is the sofa. And I want
to get there quickly.
 



Why do they call it stainless steel?
I have no
idea. Don’t touch it or you’ll leave fingerprints. Sear something and each
individual droplet of spattered oil shows. Wipe it off with a kitchen towel and
you’ve only made matters worse; now it’s a smear. You’ll want to keep a canister
of stainless-steel wipes beside the knife block. Some nights, “biscuit-colored”
doesn’t seem so bad. Or avocado green, for that matter.
 

P7280004 Is silence truly
golden?

That’s a moot point now. The ovens click and pop as they warm up.
Even without the convection settings, fans blow air inside and out, warming your
feet (something I never expected—nice in the winter, not so much in August). If
you’re using the cooktop, you’ll want to turn on the vent hood, which should be
of the same pro grade as your cooktop (and they’re not the wimpy quiet ones).

 
Where does all the material your vent hood sucks up go?
Into the
grates. The first time you clean them, you will be shocked at the gunk inside.
(I can’t stress enough: Buy the kind you of grates can toss in the dishwasher.
Wash them twice.) Then you’ll be disgusted thinking about all that grease and
grime that was quietly coating every surface of your old kitchen. Then you’ll
thank the universe that it has seen fit to grant you an upgrade. You’ll quit
asking a bunch of pesky questions, cook dinner for your loved ones, and add
stainless steel wipes and ceramic-top cleaner to the grocery list.

COMMENTS

  1. Traci Scinto

    Powerful vent hoods and energy efficiency are not a good marriage according to the repair technician. After only 5 years of light use, I had to replace my vent motor. Not cheap!

    July 31, 2010 at 8:40 am
  2. Ami

    I think you forgot to mention…high priced electronics do not mix with high output commercial grade ovens. That’s why I love my BlueStar!

    July 30, 2010 at 1:45 pm
  3. PatWatters

    Someone also told me that their kitchen gets so hot when they use the oven AND the stovetop, that they can barely stand to be in the kitchen.

    July 30, 2010 at 9:22 am

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