Kitchen 20/20 » Ventilation

Do you want to blog about your kitchen remodeling project?

martin — Fri, 25 Apr 2008 20:48:00 +0000

We’re looking for a few intrepid homeowners who would like to share your experiences during a kitchen remodeling project- good, bad, surprising, cool, etc. Photos would be very dyson* too. We’ve been through many kitchen projects but most have been as designers rather than our own, although we’ve done that too.

If you’re interested send us a note at sammy at supernaturalagency dot com. Tell us a little bit about your project, where it stands, your design approach, budget range, etc. We’re looking forward to hearing from you!

*There’s a movement afoot to turn the word ‘dyson’ into a replacement for the word ‘cool’, as in Dyson (vacuum cleaner) sucks- opposite of which is doesn’t suck= cool. Whatever.

Introducing Kitchen Design Insights

martin — Fri, 04 Apr 2008 20:07:14 +0000

We have just launched a sister site called Kitchen Design Insights that offers a complete guide to the entire kitchen design process from initial planning to finished construction. The site covers everything from cabinets to appliances, from contractors to architects- you name it.

Be sure to bookmark it as we are just beginning to add Photo Galleries, expanded Resource Sections and more.

Visit: www.KitchenDesignInsights.com

Kitchen Q&A: Carol Smith’s Range Choice Dliemma

martin — Mon, 09 Apr 2007 22:02:44 +0000

Q:
Carol writes:
I have looked at them all. Such a good selection to choose from I am stumped. Consumer Report has such negative things to say about the professional range that I am starting to ask questions as to what do they really know about cooking. I want a professional range for many reasons other than looks. We are building a new house and of course I love the look and would be proud to show. But bottom line I do want a range and oven that will perform with out having to call the service man out. I love the Viking Range but Consumer Reports says it is prone to problems. What do professional chefs prefer in their home if they were selecting for their at home kitchen. Would they choose a regular Sears Brand because it is more affordable and less likely to have a service call? Believe me I have had plenty of service calls on products Consumer Report has highly recommended. Consumer Report doesn’t really say what the problems are with the Viking Pro Range but they just say they are more likely to have problems. Do you know any one with a Viking, Wolf, Thermadore, Electrolux, or Dacor that has said they would never buy another professional range. Just curious. The people that has put them in their home kitchens how do they feel about cooking on them. Are they always broken. Have you had any one write positive statements other than a professional chef about pro range investment to their new kitchen update. Please give a clue if you can. I don’t want to make a serious mistake. I have had a Jenn-Air for the past 16 years that was already 10 years old when I moved into my home and it still was working perfectly when we sold our home. Jenn-Air was another range that was not highly rated by Consumer Report. I have never spoke to a Jenn- Air owner that had any complaints. Thank you.

A:
Huge question Carol. Consumer Reports is very focused on reliability and Viking has had problems with that, however I think you need to consider why they are so critical of restaurant-style ranges in general. First, the heat and energy requirements are often way beyond what any homeowner needs. A twenty-thousand BTU burner is almost equivalent to the burner in a gas furnace used to heat an entire house. Heat is destructive to the materials around it which is why these high heat ranges are made of super-durable materials like cast iron, stainless steel and enameled cast iron. Heat also needs to go somewhere after it does its job and this means serious ventilation. These factors all mean that, unless you truly are restaurant style cook (cook for large numbers of people frequently), you don’t need a restaurant-style range.
That being said, I know you love the look of these ranges- who doesn’t? If that’s the case, find models that are made of similar materials: cast iron, stainless, etc. Our old Jenn-aire appears to be stainless but much of the trim is plated and it is coming off. The grates are stamped steel and they have warped from the heat so pots don’t sit flat. These are common complaints with these ranges. We have heard the same regarding Dacor, in fact a local dealer stopped carrying them because of numerous quality issues. Thermador and KitchenAid offer some nice choices as does Wolf. Viking, though they appear to be a brand that once made restaurant equipment and branched into home appliances, is in fact a company started to build restaurant-style appliances, back in the eighties when the trend started.
Check the materials for durability and think about how you will use the range. Plan on buying a quality ventilation system.
Finally I have a good friend who is a highly respected chef. When I asked him the range question he said:

" Give me a hot plate, a garbage can and a flat surface near running water and I’ll make you anything you want- it’s not the range that makes the cook."

He gets the final word.

Buying a Professional (Restaurant-style) Range

martin — Thu, 18 May 2006 20:28:16 +0000

It’s probably the ultimate kitchen fantasy: That gleaming stainless steel six burner beast with convection ovens, dual fuel, maybe a salamander for true restaurant style finishing of dishes and that unmistakable presence that says that you’re serious about cooking. We don’t get as excited about refrigerators (Sub-Zero not withstanding) or dishwashers. So, if you’re ready to make the move and choose a professional style range here are a few pointers to keep in mind before you make a purchase.

What makes a range ‘professional’? In one word, heat. Restaurant cooking is all about speed and high heat is what makes it possible. High heat is also responsible for the way the food tastes in a fine dining establishment. When you sear a steak, flash cook a vegetable or broil seafood you’re caramelizing the sugars in the food, giving it a richer and more complex flavor. From a cook’s point of view that’s why you want a restaurant-style range. However, in our experience, that’s not why most people buy them.

The primary reason for the huge surge in sales of these expensive appliances is status. Like granite counters, stainless six burner ranges are de rigueur in today’s high end kitchens. The reason we bring it up is so you’ll consider whether you really need a true professional-style range or something that has that look but is more of a high-end standard stove. Virtually all appliance manufacturers make attractive stainless mid-range appliances that give you the look and much of the functionality at a fraction of the cost of the big guys. In part, that’s because buying a big range involves a lot more than the price of the range.

Imagine you’re entertaining and you’ve got all those high BTU burners going. You’ve got the equivalent of a furnace blasting away in your kitchen. That’s why you need a serious ventilation system, either a hood or a downdraft that vents to the outside. Add $2000 to your budget for a base model with installation. Those big burners need a lot of natural gas to generate that heat. Better plan on $500 for a larger gas line. And you might want to take a look at your pots and pans- those aluminum non-stick lightweights are going to get demolished by your new flamethrower.

As for the stove itself, look for these features:

Imagine cleaning it. How easy is it going to be to clean? Remember, high heat means baked-on food.
Get a dual fuel model. This means the cooktop is gas and the oven(s) are electric. It’s the best of both worlds.
Look for a burner grate design that makes it easy to slide pans from burner to burner rather than individual grates.
Salamanders are broiler shelves that you can slide a dish into for a quick blast of flame to finish the dish. If you’re not comfortable with using one, skip the cost and the added heat.
Make sure at least one burner has a very low simmer setting. This is often accomplished by have a burner that can cycle on and off.
Conversely, you probably only need one real blast furnace (20,000 BTU+) burner for sautéing and bringing water to a rapid boil. Think about how you’ll typically use the range before buying features you don’t need.

The final consideration is space. You’ll need adjoining counter space with heat-proof surfaces to avoid hauling large hot pans across a kitchen. It also serves as a place to plate your dishes just like the pros do. Space isn’t just horizontal- you’re going to need overhead space for a hood and ventilation ductwork.

Is it worth it? If you love to cook, high heat is going to change your world. Flavors are more intense and textures more defined. Food is crisper and less likely to absorb fat. And there’s always the wow factor when your guests see your professional toy. After all, these ranges are pretty cool- they should be for what you’re going to spend. Enjoy.

Send Us Your Questions!

martin — Sat, 25 Mar 2006 17:11:11 +0000

Are you designing a new kitchen?
Looking for ways to spruce up the one you have?
Trying to decide between granite and marble?
Thinking about a downdraft vent? A pot rack? German vs. Japanese Knives?
How about the best way to light kitchen island?

When it comes to kitchens there are a lot of questions. We don’t have all the answers but we probably know where to find the answers we don’t have and we’ve been through the entire kitchen design/build process hundreds of times. So, pick our brains!

We’ll post the answers to questions that we think apply to our readers in general and the occasional odd, funny or disastrous ones (to help you avoid going down the same path).

For the rest, we’ll reply by email.
All you have to do is send us a brief question via Email. Please limit your questions to one per email. We’re looking forward to hearing from you.

Martin and Richard