"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Appliances
Reply
 
Thread Tools Display Modes
 
Old 10-10-2006, 10:29 PM   #11
Assistant Cook
 
Join Date: Oct 2006
Location: Fairfax Station, Va
Posts: 4
The kitchen Project

I'll just have to post a picture. Here is the 36" Wolf with the 27" Pro Hood. I have a cookie sheet hanging behind the griddle to make cleanup easy. The griddle has it's SS cover in place. Four burners is enough for me. I understand that the griddle can be used to simmer sauces too. :) BTW: I cooked a big ole steak on the griddle, set the temp to 375 and flipped it on there. There was room for the mushrooms at the same time. Perfect!

We had an electric Jenn-air cook top (see plywood plug on the Island). There was a double wall oven that was removed and we expanded the pantry. Soon the recessed lighting and granite countertops will be installed.

I am really glad to be able to finally do an upgrade like this. :)
Attached Thumbnails
Click image for larger version

Name:	Resize of P1040738.JPG
Views:	167
Size:	92.3 KB
ID:	2050   Click image for larger version

Name:	Resize of P1040737.JPG
Views:	138
Size:	86.3 KB
ID:	2051  

__________________

__________________
Sargentw is offline   Reply With Quote
Old 10-11-2006, 12:20 AM   #12
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
Great pics of your kitchen!!

I like it!


~Corey123
__________________

__________________
Corey123 is offline   Reply With Quote
Old 10-11-2006, 12:33 AM   #13
Head Chef
 
Join Date: Sep 2006
Location: NW NJ
Posts: 1,884
Quote:
Originally Posted by Sargentw
I understand that the griddle can be used to simmer sauces too. :) ...
Have you tried this, yet? I will be moving soon, and I am not sure that I will be able to take my vintage (1936) MagicChef gas range/oven/broiler with me. I have been looking at the Wolf offerings, and have been leaning towards the 6 burner version (I have a cast iron griddle/grill). However, if I can use the built in griddle as a large, low-to-medium heat burner, I might change my mind. TIAFAI.
__________________
bullseye is offline   Reply With Quote
Old 10-11-2006, 07:13 AM   #14
Senior Cook
 
Join Date: Jul 2006
Posts: 383
i live 2 blocks away from a subzero wolf distribution warehouse and district office.

i've been there twice to look at models, and i've also picked up a few pamphlets, brochures, etc. i'd go for a 4 burner, built-in grill combination, but i'd also invest in one of those heavy duty vents... so that i can sear, sear, sear away without smoking-up the entire house.
__________________
black chef is offline   Reply With Quote
Old 10-11-2006, 07:16 AM   #15
Assistant Cook
 
Join Date: Oct 2006
Location: Fairfax Station, Va
Posts: 4
Quote:
Originally Posted by bullseye
Have you tried this, yet? I will be moving soon, and I am not sure that I will be able to take my vintage (1936) MagicChef gas range/oven/broiler with me. I have been looking at the Wolf offerings, and have been leaning towards the 6 burner version (I have a cast iron griddle/grill). However, if I can use the built in griddle as a large, low-to-medium heat burner, I might change my mind. TIAFAI.
Not yet. The normal burners have 2 gas lines connecting each, an outer ring and a small inner ring (about 1 ") The inner ring is used for the low and simmer settings. I steamed a batch of rice in a cast iron dutch oven last night for about an hour on the simmer setting. Done to perfection. :)
__________________
Sargentw is offline   Reply With Quote
Old 10-11-2006, 09:32 AM   #16
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
Puting your sauces to simmer on a griddle (or french top) is a great thing ... move pan away from the heat center to reduce temp. etc) but not the most fuel efficient method unless one is doing other things with the griddle as well. The simmer feature on the Wolf stacked burner is outstanding.

Nice job on the kitchen upgrade! I know I can't wait till mine is ready.

And yes the hood is essential. My dealer gave us no option...if you are getting a range like that, you must get proper ventilation...here are your choices. It will be nice to sear without setting off the smoke alarms!
__________________

__________________
Robo410 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:17 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.