Sheldon wrote:
>
> Dee Randall wrote:
> > "D. Gerasimatos" <dim@[EMAIL PROTECTED]
> wrote in message
> > news:dheoso$1qhi$1@[EMAIL PROTECTED]
> > > In article <433AC399.85217B8C@[EMAIL PROTECTED]
>,
> > > Dave Smith <adavid.smith@[EMAIL PROTECTED]
> wrote:
> > >>normandc69@[EMAIL PROTECTED]
wrote:
> > >>
> > >>> I considering getting a Viking dual fuel 48" range for the houe
were
> > >>> building. I've read old posts of Viking's quality is not good. I'm
> > >>> wondering if the quality of their products has gone up since the
late
> > >>> 90's, early 2000's. If the quality is not up there what would you
get
> > >>> instead?
> > >>>
> > >>
> > >>I had a Viking range. I had a hard time baking things in it. I was
> > >>advised to use better baking pans because it was "high efficiency".
> > >>Results were better but not great. A few years ago I got a Maytag.
Things
> > >>that turned out badly in the Viking were excellent in the Maytag,
and the
> > >>only difference was the range.
> > >
> > >
> > > This is, sad to say, probably a testament to your cooking ability -
or
> > > lack thereof. I don't mean that to offend you. However, just as with
> > > copper pans, one has to be a skilled cook in order to cook with a
lot
> > > of heat. Many people buy copper for the looks and/or because they
see that
> > > top chefs prefer it, but it isn't easy to cook with. It requires
skill.
> > > It's more so true when using the burners, but it is true of ovens as
well.
> > >
> > >
> > > I cooked in a large commercial kitchen and it's not quite so simple
as
> > > throwing
> > > something in and setting a timer like many people are used to. You
can do
> > > fabulous things with that equipment that you could never do with the
> > > Maytag,
> > > but if you aren't searing ahi, broiling meats, or baking soufflees
> > > regularly
> > > then there is no benefit and in fact a real danger of burning food.
> >
> > > Dimitri
> >
> > While I'm reading this, I'm thinking about a Corvette I once drove. I
had
> > only driven ordinary cars. When I put on the brakes and came to stop
at the
> > curb, I almost hit the telephone pole and scared my passenger quite
badly.
> > Just too darned powerful for the uninitiated. While I think I would
love a
> > high-powered stove, I don't kid myself that I can cook like Mario.
(I'm not
> > saying that the poster isn't a Mario, tho, but we can't all be that
good.)
> > Dee Dee
>
> Commercial _STYLE_ stoves ain't nothing, they're ordinary (sheep in
> Wolf's clothing), only cost a whole lot more for nothing... they're all
> show and no go. Hey, iffn you got more bucks than brain cells go for
> it.
>
> Sheldon
Exactly!
A true commercial stove will outlast you and your grandchildren, cause
the gas company to install a larger line to your house, have your
kitchen 140 degrees in no time and set fire to any nearby walls and
cabinets.
A commercial style stove will last perhaps 10 years, take a normal gas
feed, leave your kitchen relatively cool and only set fire to your
wallet.
Pete C.
|
