kev_800's Profile
Advice Needed - CFM Minimum Requirments
Well, ducting should not cost $5k, that is outrageous. You will need a 10" duct for a range that size. I am not very familiar with the GE Monograms -- but you generally add 1 CFM per 100 BTU at the minimum. For a range that size I think you should shoot for 1000cfm if you're a serious cook. The grill also will create a lot of effluent that will need to be vented. There are lots of great hood companies out there - abbaka, prestige, modern aire, independent, but would not recommend vent-a-hood for the price.
There is no use getting a nice high powered range with under-sized ventilation. You can generlly get a local sheet metal fabrication shop to cover your ducting if you have tall ceilings.
Since your'e in a newly constructed house, if you approach 1000+ cfm you need to ensure your local codes are satisfied in terms of make-up air, geezer is right -- you can create so much negative pressure in your home that the hot water heater, furnac,e or fireplace can backdraft into your home and cause carbon monoxide/gas problems. That problem is pretty rare, but in modern homes that are very tight, its worth considering.
Knives?
I thought my OXO bread knife was jsut fine... I might have to try out a Wusthof or similar bread knife though :)
Gas vs Electric oven
So many generalizations made here its hard to respond.
1) If you buy a good quality gas oven it will heat and cook evenly, always, and maintains a specific temperature very well. Gas ovens found in your rental apartment probably don't qualify as good quality. Viking, Wolf, BlueStar, Five-Star, etc., will all do the job just fine
2) Most of the nicer brands mentioend above also have a broiler that is not just open flame, it is a ceramic element that heats up and allows you to brown and braise beautifully... infra-red broilers.
3) If you are going to make a generalization about gas v. electric, it would probably be that Gas is better for roasting meats, etc., whereas electric is better for baking, cakes, cookies, etc. Many people believe that the gas is a more moist heat.
Knives?
I have severla Henckel's knives, a 10" chef's knife which I love and use frequently. I've had it for 9 years and it looks almost like new. I also have a Shun damascus style-steel blade, it is beautiful and it is EASILY the sharpest knife out of the box, and it holds an edge beautifully. I have a Masahiru poultry boning knife, but it is high carbon steel and wouldn't recommend that for anyone who isnt giong to be careful abotu taking care of their knives.
I think the suggestion to get a nice 8 or 10" chef's knife from Forschner/Henckel's, and an inexpensive paring knife is probably the best combo. Later you can add a cheap bread knife from OXO -- no reason to spend more than 20$ on a bread knife IMO
