Cherise Lefevre Kitchen Appliances November 30, 2017 07:32:02
While I don t cook very often one of my favorite items to leave out on my counter is a beautiful teak cutting board. In fact when I need a cutting board for dinner prep I tend to grab a not-as-pretty but easy-to-clean board and keep the teak board out mostly for decoration.
Even though online restaurant supply companies have deep discounts on gas cooktops and ranges you may be in for a disappointment if you hope to save on one for your home."Ranges for restaurants have different specs and they aren t right for residential use — one could literally blow up your home says Herschberger. The differing requirements run from commercial venting to bigger gas lines says Weil. Even if your spacious kitchen design could accommodate the specs your state s Health Department may ban the use of restaurant ranges in home settings."And buying a range like that over the Internet will almost surely void the manufacturer s warranty she says. Commercial outdoor grills are a different story."We sell lots of them to homeowners and of course they don t need the venting says Weil"but before making such a large investment you should definitely check with your Health Department to find out what it allows."
You can get more options than you ve ever imagined in a new range from a stove that actually keeps food cold then turns itself on and cooks it to one that includes a microwave drawer as well as an oven. Features that used to be considered premium are now standard on many ranges including smoothtops sealed burners on gas cooktops and self-cleaning ovens. Even stainless-steel finishes which continue to be in high demand have dropped in price according to Consumersearch.com a website that evaluates product reviews from a wide variety of sources.
My new stove changed my life and I m not kidding. After a decade of constant struggle with an ancient Amana range (just like the ones Monty Hall used to give away in the 1970s on"Let s Make a Deal!") the final blow came on Thanksgiving. I put the lovingly stuffed 20-lb. turkey in the oven and set it at 325 degrees only to find after hours of basting and checking meat thermometers and fiddling with the dial that for some inexplicable reason the oven wouldn t work at any temperature lower than 350 degrees.
"A pro fridge like a Sub-Zero is huge and it s really meant for people who need to store a lot of ingredients for constant cooking says Sue Adams."They do have better seals on the doors and compartments at different temps so different things won t spoil and special gaskets so odors won t go from one compartment to another.". But if you re not a fervent cook the big fridge is unnecessary she says."You can afford to let a lot of milk go sour for the difference in price between a Sub-Zero and a residential model she says. If you do opt for a Sub-Zero refrigerator Adams advises against the optional glass doors."Do you really want people to see inside your refrigerator?" she asks."And if all they d be seeing is your takeout boxes you may want to reconsider the purchase altogether."
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.