Orlina Metais Kitchen Appliances December 06, 2017 12:25:58
If you re just putting up with stainless steel when you d prefer a pro-grade stove with some color consider Lacanche s double-oven commercial stoves."They have excellent features you wouldn t find in the typical American oven like dual fuel and a warming oven for people who really want to cook says Linda Applewhite an interior designer in Sausalito Calif."Here on the West Coast we re seeing a trend towards French stoves and one of the reasons is that they re professional-looking and also come in all these great enamel colors."
Another overlooked fact: consider your home s resale value. If you re going to the expense of including high-end grills surfaces and appliances outside don t neglect complementary features such as sinks or dishwashers task lighting (if only for safety) and dimmers ceiling fans and awnings to keep the sun and heat at bay. And don t forget to include comfortable seating.
How much do you really use your oven? Very few people are really going to use an oven to complete capacity Franke says so those extra cubic feet might not be that important. Some ovens have racks that divide so you can cook a standing rib roast and then put in a half rack for your biscuits or sweet potatoes.
What s your cooking style? If you do lots of stir-frying or heat large quantities of food you ll want at least one high-heat element or burner as mentioned above. Many ranges include a wok ring which sits on top of the burner grate to hold a wok. If you simmer lots of sauces you ll want a"simmer burner which cooks at a low temp. Check with the manufacturer on these;"a simmer technically is 190 degrees Franke says and some low-heat burners are really warming burners because they maintain a 150-degree temperature which is fine for keeping a dinner warm but not for simmering your gravy.
Online restaurant supply houses can offer such great discounts because they have bulk buying power — after all they re designed to serve restaurants. That usually means though that any customer will have to buy an entire case of certain smaller or low-margin items or meet a minimum dollar amount. In general the bigger the supply house the more likely the"by the case" requirement."Keep in mind that most of the bigger restaurant suppliers are getting great discounts because they re working with lots of smaller manufacturers and it s not cost-effective for them to break a case [into smaller amounts] — plus it encourages damage" says Herschberger.
Leave the chest units out of sight. Not that there s anything wrong with the reliable standby for freezing freshly caught fish the summer berry harvest or loads of casseroles for maternity leave. But chest freezers are just not attractive enough to look at in the kitchen so don t count on them as an integral part of your design.