I’ve been cooking at this spot for about 2 months and not kidding at all, this equipment has changed my life. This is a dual fuel Connoisseurian from Capital with 6 burners and the IR grill top. The burner grates and grill top weigh a ton. The burners are open style, crazy hot. For the first time ever, I’m getting huge flame up with the wok and awesome wok burn. All the stainless comes apart like a commercial stove, super easy to clean. It has a rotisserie in the oven that can fit a 17lb turkey. The hood pulls 1200 cfm!!! I love to cook and it is like christmas every day.
First, it’s beyond beautiful sounds like it’s function matches. But, I’ve always heard those old wolf ranges with the open burners were a pain to clean, are those “pull out drawers” under the burners to catch the junk?
What other colors did it come in and were you torn on what to choose?
Is that Soapstone On the counters and backsplash?
I didn’t get into their research that much. Once I was set on dual fuel, and the rotisserie, my choice was made. But I have to say, they look impressive.
Not only do those pull outs have drip pans, the drips pans around the burners come out in a snap. It is very easy to clean high quality stainless, no more cooked on crap. There were a variety of other colors, this was pretty much it, or stainless. The stone is quartz from Vicostone, it has a light veining that gives it a natural feel.
Paul - these are the two we considered as well. We didn’t have the dual fuel need that Kenny did, and we liked the burners better both on spec and feel/look for the Blue Star. I believe there are more options for the open burners with Blue Star, though the top output is the same for both. And we like the simmer burner on our Blue Star - we can have fine control, though some of that is just that we know it so well. The onlyiissues with Blue Star (we have one now and have done a lot of reading) were some problems with inconsistent heating in the oven, but that seems to have been corrected in the Platinum series. Since we also have the combi oven our first priority was burners.
You really can’t go wrong with either of these, they are both fantastic ranges and a lot will simply come down to personal preference.
We currently have the Gaggeneau, which, when Jonathan did this kitchen, was the only home model available with a hooked in water line rather than a tank, and was pretty darn expensive. The home models have come down in price since then, fortunately, and there are some other choices available including Miele. I don’t think any of them are designed for under the counter rather than wall or even stand-alone units, but I haven’t done an exhaustive search as we are likely doing a commercial model for the new house. The steam function is huge for us, the right tool for so many jobs. As some have said on this board, “yeah, but you can do all those things with conventional tools.” Sure, just because you can do it one way doesn’t mean you shouldn’t do it the best way!
thank you. I’m mostly concerned with speed which is why I’m interested in the Combi. I have 30 minutes to make dinner each night, so I could conceivably use a combi oven, especially if I found a model with a remote start or even timed start feature.
They take almost no time to come to temp, and are indeed time savers in other ways. I think you’d love one. I think most serious cooks will get to a combi eventually, especially as they become affordable, they are so good at what they do.
A google search will get you a lot more information than I have time to write (not trying to be obnoxious, there’s just a ton of info out there). We use it for low and slow cooking, dehydrating, steaming of all sorts including whole fish, reheating leftovers, baking, bringing temp up on meat for reverse sear while keeping the outside dry, all kinds of custards…really, a quick Google will net you a bunch of articles. Almost every serious restaurant kitchen uses them.
