we have decided to put in a 36" wolf cooktop for our new kitchen but are getting conflicitng info re: the venting needs and the configuration....
We will have outside venting but it will be running out the back of our apt and then up to the roof....
We were also looking at getting the version with the grill but have read mixed reviews about it as a functional grill. We won't grill a lot but like the idea of having the option (mostly for fish and veggies and the occasional piece of meat).
We were looking at hoods with 1000rpms - that are 38" in length.....Would this be adequate for your standard 36" 6 burner cooktop? We will also get the wok grill cover and will be making use of that, but I don't see that as high grease cooking?
Is that enough if we go up to the 4 bruner and grill configuration given that it's not like we're cooking steaks every night?
I'm back onto the garden site - I must have just kept clicking on fields that had more candian's posting than others :)
and SeaSide - totally laughed at the names - our old viking range was called fred. I am not against a range at all but it would really mess with my kitchen design so am staying away from them (I REALLY want to have drawers under the range/cook top to store pots and pans) and I we really couldn't get anything over 36" into the wall where the stove has to go so that was problematic for getting in the range with a double oven.
At this point it sort of feels like the gagg 27" would be ideal it's just having to find one and then get it serviced that is a bit tricky. As i've been finalizing products I've been calling the manufacturers and then the service reps they recommend to find out the skinny on the servicing in NY (and how it works with retailers extended warranty's) so far I haven't seen any ofthe 27" gag's in NYC but I'll keep hunting.
I'm also reconsidering the viking 27" doubles - anyone ever experience those? Originally, I just sort of passed them over because of aesthetics but that is not really a reason to not look at them - how do they function re: equal temperture throughout etc.?
Where did people buy their goodies (I'm talking wolf rangetop, bosch or miele dishwasher etc.)?
Did you buy extended service contracts?
How's that been? How long did it take for them to service - I know there will be lots of nightmares but am hoping to hear some good as well.
Thanks so much for your replies – the insights re: the steaming oven option confirmed my thinking that I need to focus on having a true double oven (it sounds very cool but probably more on the “would be neat” side instead of “needed” functionality). I’ll also say, that we’re putting in the 36” cook/range top (still trying to make a call on that as well) and the reason I wanted the extra burners was to be able to run veggies, etc. while doing other things so seems a bit overkill to have steam and the extra burners.
E – also thanks for the link to the gardenweb site – I had actually checked out a bunch of stuff on there but because it is a Canadian site (or that’s what it looked like?) I wasn’t sure how much of the info on there is relevant in the US market (I used to work for a furniture manufacturer and many of our pieces were made differently for other countries to meet local codes and such – maybe that’s not the same in the kitchen world??)
It’s funny but the one thing I will not be putting in our kitchen is a microwave – I’ve always had them in every other apartment I’ve been in and I can count on one hand the times I’ve used them. I’m building the space to accommodate one in the future (either for us if that changes or for a future owner) but will not be putting it in…that’s also why I sort of discounted the speed oven but maybe I need to look further into that option.
We will have a toaster oven – I LOVE this appliance and use it all the time for toasting nuts, bread and just general reheating…even melting butter! …and that’s actually why I have the 27” dimensions. We will have a 27” full fridge – two freezer drawers with a breakfast garage on top where the toaster can go but be hidden and then the double ovens. We could conceivably go to the 30” size for the ovens but it would mess up the symmetry of the wall.
I would also love to have the warming drawer but that fell by the wayside when we went with the full fridge/two freezer option because of what that did to our budget. Again, we’ve planned the space so that at some point we can put one in, but for right now it’s out.
Dee-Ageaux – I hadn’t thought of looking at discontinued ovens – I understand from wattacetti that the racks make a not so pleasant noise – have you had similar experiences? Have you bought older units – how does that work re: manufacturer’s warranty and such?
The other oven that has a 27” double option is Dacor – again, very pricey compared to the other one’s I mentioned but they also seem to have good reviews?
Finally, E – I will definitely keep you in the loop of our dishwasher – right now I’m leaning toward the Bosch – good solid reviews and seems to hit my major needs and is not totally ridic cost wise. It’s not quick but it does have a speed wash which should be able to handle most party stuff so would work to get through all the entertaining stuff. I would so love to have a double dishwasher but am putting that dream on hold for as long as we’re in NYC – I asked if we could plumb our “pantry” (this might be a generous term for this space) to eventually have a dishwasher and a second sink so it could act as a caterer prep space and or a place to easily put dishes post dinner so it’s not in the open kitchen dining area but that turned out to be a logistics nightmare. I will say that one of my friends has the dishwasher drawers…and having helped her clean up after some meals I HATE them! The wire racks don’t really support glasses etc. and things were always falling over and it was definitely hard to put in any kitchen stuff (racks, bowls, sheets, etc). I also know she’s broken a ton of glasses in there. Definitely investigate that option further before pulling the trigger!
Hi - we're doing a rennovation for our NYC apartment and have the luxury of building our kitchen from soup to nuts.
I too have been a bit frustrated by the lack of info on the higher end brands (which we're doing not only because we're big cooks but also for resale) and also am finding it really hard to determine feature/benefit differences so I'm hoping you all can help...
We've decided on 27" dimension for our wall oven(s) - I want the double oven because we entertain a lot (dinner parties for 10-12 and/or large cocktail parties) so the ability to a. put lots of stuff in at once and potentially at different tempertures is appealing..ie meat in one oven and sides in the otehr
When I talked to kitchen folks they all have recommended the Miele 24" steamer w/kit and 27" oven but have never had a steamer oven so am a bit wary? Can anyone give thoughts on how this wil work given my needs? it's also VERY pricey compared to your standard double convection oven choices so don't want to needlessly through money down the drain.
If we go standard double oven, bosch, thermador and electrolux all have options at 27" - I've heard bad things about the first two - and am not familiar with electrolux - any thoughts on these choices? Alternatively, we could do 2 miele ovens but that is almost double the cost so, again, wouldn't want to throw money away.
How do people feel about nob v. electric panel? Our architect clearly wants the panel but I'm wary of the technical problems they might bring with them?
Finally from a feature benefit perspective I would love advice of things to look for and how they play out on these brands - and of course if anyone in NYC has recommendations on places to buy and/or service stories that would be appreciated too.
Thanks so much for your help!
Am heading out here on Saturday with some friends and was hoping some of you could recommend a good pre-museum brunch place!