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Old 10-17-2015, 12:36 AM   #91
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I know quite a few people who actually cook. Most of them, including me, sometimes open a box of pasta and a jar of sauce and doctor it up some. With a homemade salad, I'd call that a semi-homemade meal and be happy with it. Other times I make a protein, potato and veggie from scratch. But many people I know cook from mostly whole ingredients much of the time.
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Old 10-17-2015, 12:57 AM   #92
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Your thought is far off the mark of this particular subject CJ. I think we would all welcome a new thread on your thoughts.
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Old 10-17-2015, 12:26 PM   #93
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Quote:
Originally Posted by Andy M. View Post
My comments/questions above.
"Depending on your situation, you don't have to go through the roof to vent. My hood vents straight back through the wall to the outdoors".

True. You can vent out the roof or out of an outside wall. In my circumstance going through a wall would be much more difficult. You still need to make room/cut for the duct work no matter.
My hood had the option of top venting or venting out the back of the hood.

"I don't understand this comment. Please explain".

Gas broilers to me are like cooking under a camp fire instead of cooking over a campfire. Heat rises and I guess my critical thinking all the time gets in the way.
I guess electric broilers would be just as inefficient.

Quote:
Originally Posted by Kayelle View Post
You can center a 10" diameter pot on the back simmer burner Kgirl.
However, all of the burners will go down to a very low simmer.
Because of that, I seldom use the little back burner that's only intended for an even lower temp.
Can you explain? How does adjusting a single burner effect the other burners?
I have never owned a gas range. So please excuse my lack of knowledge concerning their use.

Quote:
Originally Posted by roadfix View Post
If you do a lot stove top grilling I think it's essential to have venting that vents outside.
It should be a requirement IMO.

Quote:
Originally Posted by Kaneohegirlinaz View Post
Okay, so wait a minute guys.
Are you folks saying that I should have a hood that vents to the exterior if I get this GE gas range?
The builder includes a GE micro/hood, could I ask to change that and have a for real vented hood do you think?
I still have time, the construction won't start for about 3-4 months, they're REALLY behind.
Now is the time to get what you want. Change orders are expensive even before you change anything. So decide what you want and get it in writing.
You WANT and you NEED a hood that vents to the outside if you are a serious cook.
If you are a very serious cook, I would be looking at commercial quality.

Quote:
Originally Posted by Kaneohegirlinaz View Post
I'm guessing a 30", but we'll check on that stuff before we order anything...
AND THEN, is it too weird to have different brands, say a Samsung range and a GE `fridge and dishwasher?
Go as big as you can afford. Buy your new range to last you for a lifetime.
By as big as possible and buy the very best quality you can afford.
30 inches is too small. IMHO.

Quote:
Originally Posted by Kayelle View Post
Call me crazy but I love my GE microwave above the stove. It has a really powerful fan that vents to the outside, and I've yet to have any smoke problems. It's very easy to clean underneath unlike my old one. It's very quiet too, and I like not giving counter space to a separate microwave. JMHO
Have a cabinet space dedicated to the microwave. No need to set on the counter. Just talk to the builder about a space for the microwave.
Make sure they install a receptacle in the back of the space.

Quote:
Originally Posted by cinisajoy View Post
To the one that asked, our broiler is below the main oven and only has one spot to broil.
It is a drawer you pull open.
Aw yes, thats how I remember a gas broiler. Its been 50 years since I saw one like that. My grandmother had the pull out broiler.

Quote:
Originally Posted by cinisajoy View Post
If I ever win the lottery, contractors and electricians will hate us. It will be done to our specs not the builders. Yes it will be more expensive.
To the contrary, we will love you. The more you spend on your home, the more money we make.
We also love change orders. So change away. The contractor will love you for it.
BTW....How many LED recessed lighting fixtures are you having installed.
Remember. LED is where its at and they are very frugal with use of electricity. Try for LED everywhere possible.
They look better, are brighter, can be dimmed and use less than half the power of a CFL lamp/bulb.
This is your chance to get it right the first time.

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Originally Posted by cinisajoy View Post
One of the things we would change would be the studs of the entire house. Hubby wants 2 by 6 instead of 2 by 4 for better insulation. Besides I wouldn't want to live in a cookie cutter community. I'd be worried my neighbor would come home drunk but to the wrong house.
I know a couple of cabinet builders.
As long as he meant all the outside walls of the house, I'm on board.
But 2x4 construction with expanding insulation can have the same or better R rating as 2x6 construction.

Quote:
Originally Posted by GotGarlic View Post
How do studs insulate? I thought insulation between the studs provided insulation Our house was built in 1910 with real 2x4s and huge nails, but no insulation. Previous owners added that.
Thicker walls allow for thicker insulation. 2x6 walls afford the ability to increase the R value.
Our house is also built with true size lumber. Was built in the early 1950's.
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Old 10-17-2015, 12:27 PM   #94
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Bottom line, a vented kitchen is a must, whether you go with a dedicated hooded vent or a micro/vent combo.
It'll also keep your kitchen walls and ceiling from grease build-up, and keep your kitchen cool during the summer.
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Old 10-17-2015, 12:46 PM   #95
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Quote:
Originally Posted by Roll_Bones View Post



Go as big as you can afford. Buy your new range to last you for a lifetime.
By as big as possible and buy the very best quality you can afford.
30 inches is too small. IMHO.


I also agree with this.

But personally I can live with a 30" oven, and 30" ranges are a heck of a lot less expensive than 36" units.

I have a 30" wall oven but my separate island cook top is 36" and I want no less than that. I can place large pots and griddles without having to sacrifice other burner space. It may not seem like much but that 6" additional cooktop width is significant.
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Old 10-17-2015, 12:46 PM   #96
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I have to disagree that venting to the outside is necessary; desirable, maybe, but not essential. Our stove/microwave combo (see photos above) don't and I don't really have problems with it. We do have two windows in the kitchen, as well as a ceiling fan and the fan under the microwave, so if it gets smoky, I can deal with it that way. But it doesn't stop me from cooking whatever I want.

RB, a gas broiler isn't about the heat, per se, but the flame. It's used to brown or blacken the tops of foods. I used it all summer to broil tomatoes and tomatillos for salsas and just freezing the pulp. It makes it much easier to peel the tomato skins and concentrates the flavor by evaporating some of the water. And I don't have to deal with a boiling water bath or a bowl of ice water for cooling.
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Old 10-17-2015, 12:50 PM   #97
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RB...

Quote:
Originally Posted by Kayelle
You can center a 10" diameter pot on the back simmer burner Kgirl.
However, all of the burners will go down to a very low simmer.
Because of that, I seldom use the little back burner that's only intended for an even lower temp.
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Can you explain? How does adjusting a single burner effect the other burners?
I have never owned a gas range. So please excuse my lack of knowledge concerning their use.

I don't understand why you think I was implying that. Obviously the burners work independently of one another.
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Old 10-17-2015, 12:58 PM   #98
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Quote:
Originally Posted by Kayelle View Post
RB...

Quote:
Originally Posted by Kayelle
You can center a 10" diameter pot on the back simmer burner Kgirl.
However, all of the burners will go down to a very low simmer.
Because of that, I seldom use the little back burner that's only intended for an even lower temp.
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Can you explain? How does adjusting a single burner effect the other burners?
I have never owned a gas range. So please excuse my lack of knowledge concerning their use.

I don't understand why you think I was implying that. Obviously the burners work independently of one another.
My stove is the same way, Kayelle. I can set any of the four burners to maintain a constant simmer so I don't have to use the simmer burner for
that function.
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Old 10-17-2015, 01:04 PM   #99
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Quote:
Originally Posted by Roll_Bones View Post
"Depending on your situation, you don't have to go through the roof to vent. My hood vents straight back through the wall to the outdoors".

True. You can vent out the roof or out of an outside wall. In my circumstance going through a wall would be much more difficult. You still need to make room/cut for the duct work no matter.
My hood had the option of top venting or venting out the back of the hood...
My situation must be different as stove/hood backs up to an outside wall so the distance from the back of the hood to the outside is 6"-8"tops. As my stove is on the first floor of a two story condo, straight out the back was by far the easiest way to go.
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Old 10-17-2015, 01:24 PM   #100
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Anyway, if K-girls's builder is flexible she should have some latitude regarding sizes of appliances she has in mind.
I have no idea what vision she has regarding her kitchen. For instance, will her fridge be free standing or built in?

Sorry about all the confusion this thread has brought you, K-girl.
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