Kitchen appliance advice: rangetop or range with griddle + wok?

10 years ago

We are just starting planning for a kitchen renovation, and I am hoping you all can help me do some brainstorming. We are currently in fantasy mode, before our architect (and/or budget) potentially douses dreams with a bucket of reality. But I'm trying to figure out where to start the "negotiations", i.e., prior to inevitable compromises. In our current (soon to be previous) home, we have an ~6 year old 48" all gas Wolf range (6 burners, 12" griddle) that I've quite loved. I like the older style open burners that we currently have, for ease of cleaning (i.e. can take the pans below the burners to the sink to clean, when necessary). But I would love the self-cleaning functionality that comes with an electric oven. I don't think I've every used all 6 burners at once, though rarely have used 5. I really like the griddle, but wish it were bigger. We have (and will have, at the new place) an outdoor grill close at hand that I could use, pretty much year-round, for grilling, so don't need grill functionality in the range/rangetop. I love stir frying, but find that more heat than what I currently have would be helpful. Ovens not at knee level would be nice, but not essential. Based on what I've seen in the appliance shops so far, I am partial to Wolf and Miele cooking products, but not opposed to other well made brands.

I think that I would ideally love to have:

- 48" rangetop, with 4 burners and 24" griddle. Wolf makes one, Miele doesn't (I don't think).

- A separate wok burner unit, e.g. either the Miele (15" unit, provides 27.5k BTU: http://mieleusa.com/Product/Details/539) or the Capital (24" unit, provides 30k BTU: http://www.capital-cooking.com/product/338). Are there others to consider?

- 2 wall ovens, probably including a one standard convection oven and a combi-steam oven.

If it turns out we don't have room for wall ovens, I'm not opposed to a range, eg the Miele 48" unit which includes the combi-steam oven (and bonus warming drawer!), but then wouldn't have the option of a 24" griddle.

I suppose we could also consider a separate 24" griddle unit (e.g. it looks like Bluestar makes one: http://www.bluestarcooking.com/products/rangetops/rangetop-series), and a smaller cooktop or range.

I'm not quite sure how ventilation would be configured for the cooktop/range and wok burner. Maybe one ginormous vent hood over both? Two separate ones (maybe two liners within one structure?), one over each cooking appliance?

Any thoughts from GW hive mind?

Featured Answer

User

10 years ago

last modified: 10 years ago

Why not a Capital Culinarian? You can get the 4 burners, 24" griddle, and the super powerful open burners should be great at wokking so you don't have to worry about a separate burner.

Alternatively you could get their 48" self cleaning range. Rotisserie feature in the oven and comes in cool colors!

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Comments (7)

Russ Barnard
10 years ago
Yes, I would go with the Culinarian with the 24" griddle. Me, I need a minimum of 5 burners to feel all powerful.. lol.. but that 24" griddle suuuuurrre is enticing.

Russ
jugosea thanked Russ Barnard
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teachmkt1
10 years ago
another vote for Capital although a Bluestar could be worth looking at. I cooked on the same Wolf burners you've got for 10 years, now have open burner Capital. We do a lot of stirfry and the 25K open burner with the wok grate is vastly superior to what my Wolf could do. btw, I've found the Capital easier to keep clean than my Wolf.
jugosea thanked teachmkt1
cookncarpenter
10 years ago
last modified: 10 years ago
If you're not insistent on a self clean oven, the Bluestar fits your bill as well. You may or may not be familiar with the way the grates can be removed, allowing a Wok to nest right down into the burner. Works fabulously! I've had my 36RNB with griddle nearly three years, and absolutely love it. If only in my dreams I'd have room for a 48", a 24" griddle would be in my kitchen! I do as much cooking, if not more, on the griddle than on the burners.

Personally, I've never quite understood the attraction of self clean. I had a S-C Thermador for 27 years. I used the feature maybe two or three times early on, and never again. I've had my Bluestar almost three years, and not had to clean the oven yet. To me, one great benefit of a manual clean gas oven, is the lack of electronics, leaving less chance of repairs easily made by oneself.
jugosea thanked cookncarpenter
jugosea
Original Author
10 years ago
Thanks, all. Will give both Capital and Bluestar a look. What's your experience been on the low end of the heat output spectrum with both? I've heard mixed things, particularly with the Bluestar burner.
cookncarpenter
10 years ago
last modified: 10 years ago
The simmer burner (left rear) on my Bluestar works so well I rarely use my crock pot anymore...I can cook all afternoon chili's, stews, and soups right on the stove top.
teachmkt1
10 years ago
Same experience on the Capital as Cookncarpenter's Bluestar. My Capital has a rear 8K simmer burner for extremely low heat for a very low simmer or just holding, but for most cooking the simmer on the Capital 25K burner is a great "idle" for the simmering tasks I've encountered. One other difference on low than the Wolf; reducing for stocks and glace. The Wolf simmer is that small circular burner which was OK for holding some dishes in fully clad pans and with enough liquid, but I had to either cut in the larger burner or just wait to reduce stocks. The even spread on the Capital burner makes for quicker reduction without burning or overheating for stocks that need to be kept clear. Just a mass of tiny bubbles cross the base of the pan.