Others wrote:
> Sub Zero, Viking, Wolf, Thermador, etc. are supposed to be the
> Snap-Ons of the cooking industry. Are they really that much better
> than the other brands out there and are they deserving of the
> not-insignificant extra amount of money they cost?
>A real commercial range, which costs less than your moderately fancy one
from maytag, will not having any problem having the oven door >used as a
step stool.
A chef friend said that when he shopped for his restaurant the salesman
opened the door of a Montague stove and jumped up and down on it. Sold!
>My folks also have a range hood with fan that will suck up small animals
>on high with variable control, real nice. The hood has sharp corners
>right at head height for me, not so nice.
Look for a Vent-a-Hood fan assembly. They have 1" 45 degree chamfers on the
corners, so no creasing your forehead when you bump them.
We have a Thermador stove. It is fantastic. The burners throw an amazing
amount of heat, even set for propane. In our last house we put in a Wolf.
Not well made - one of the igniters went out and it was a fortune for a
replacement, but the guy at the parts store was helpful: found another brand
part that fit (just had to splice in longer leads).
A second for the two dishwasher recommendation. I'd actually rather have 5
or 6 dishwashers and no dish storage. You run them when full and never have
to put dishes away. But my wife wouldn't go for it.
Mark Miller
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