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quote:
Originally posted by tlily:
Save the money on the hardware and buy better ingredients.... Restraunts use stainless because 1. it was cheap, or used to be before everyone decided they needed a professional kitchen (ie the sheep effect), and
2. It's easy to clean.


As far as ingredients go, we only food shop at Whole Foods - god I love that store. Also, I love to cook, hate to clean.
What would you recommend in place of a Viking stove tlily?
quote:
Originally posted by Whiner15:
Talk to davidn.

He owns Western Appliance adn will tell you to get a DCS or Thermador at the same price.

Cooking on easy-to-clean (well, that has less to do with cooking) high BTU, easily adjustable gas stoves is simply the only way to go, if you can afford it.

a


DCS or Thermador? Why? Davidn - chime in Confused
I have a 48" Viking with 4 burners, a griddle, and a grill. It has 2 ovens, one large, one small.

It is an awesome piece of machinery. The burners are quite hot, the griddle works great for eggs, but is a little too hot for pancakes. The grill is terrific for winter grilling, although in the cold weather I share the duty between this and the outdoor grill, which is easier to clean. The ovens are very good. No complaints overall, plus the Viking name adds a little pizazz to the kitchen.

Of course, the thing costs about the same as a small car, but IMO it was worth it. I would imagine that a GE profile for 60% of the price would work equally well, but the beauty of the viking is something to be reckoned with.
quote:
Originally posted by grossie:


Of course, the thing costs about the same as a small car, but IMO it was worth it. I would imagine that a GE profile for 60% of the price would work equally well, but the beauty of the viking is something to be reckoned with.
]


May I ask how much you paid for this masterpeice in the kitchen?
If I had the money to re-do my kitchen at home I'd use some of the same products I use in my restaurant and go with commercial stuff instead of the consumer marketed options (i.e. Viking, etc...).

The Vulcan's I have at the restaurant certainly aren't as pretty, but for the money do at least one and a half times the job. You may want to check around at local restaurant supply stores and see what options on the commercial side may offer you.
L4- I paid full retail, as does everyone who buys Viking. They do not allow merchants to discount it. I haggled on the fridge (GE monogram), but there was no wiggle room on the Vike or the Miele dishwasher.

Check out the website http://www.abtelectronics.com for pricing on these. They are a very reputable Chicagoland large retailer. You can find the price there.

BTW, as for dishwashers, the Miele that I own is also awesome. Get one with a third shelf cutlery tray (it's a thin shelf at the top). This thing holds so much stuff it's amazing. Bosch makes a similar model. The cycle takes longer, but when it runs you can be standing next to it and not know it, that's how quiet it is. Also my dishes come out perfect nearly every time, with only the very occasional smudge or stuck piece of food.
quote:
Originally posted by RobM:

The Vulcan's I have at the restaurant certainly aren't as pretty, but for the money do at least one and a half times the job. You may want to check around at local restaurant supply stores and see what options on the commercial side may offer you.


My fathers restaurant has been using the same Vulvan stove for 20+ years without fail but your right they arent much to look at. Interesting point on the supply stores though - I hadnt thought of that.
quote:
Originally posted by grossie:

BTW, as for dishwashers, the Miele that I own is also awesome. Get one with a third shelf cutlery tray (it's a thin shelf at the top). This thing holds so much stuff it's amazing.


Couldn't agre more with the Miele DW. The unit even has a built-in water softener if you have hard water. The only negative is that you have to have it installed by a certified Miele installer or it voids the warranty. Also, being European, it is not as wide as US brands and if you are replacing a US unit you have to install spacers. Not a problem with new construction or a remodel where new cabinets are being installed.
I've cooked a few times on a couple different Viking stoves and wasn't impressed, particularly with the ovens. That experience seems to be borne out by some reading I've done. The best consumer product review site I've encountered is ConsumerSearch; their stoves review compilation is here.

I certainly understand the pull of one of those types, but after thinking it through, I'd probably get two GE Profiles and put them next to each other rather than spend on what seems like bling for the upwardly mobile kitchen.

Now, what I really would like to do if we do custom construction for the next house is a real commercial range, like a Garland. Being able to stand on the oven doors is a plus, even if the hoods don't need to be cleaned so often at home. Downsides that eliminate this approach for most of us include oversize gas lines needed, a real hood with several thousand cfm power and the clearance and fire proofing needed around these type ranges.
SJ brings up a point- the hood. I have the viking hood with a 1200 cfm external blower. External means that the fan is on the outside of the house, which makes this a little quieter than having it inside the house. It is fireproof (won't suck flames out of the house). When I have it on full blast you can feel the air movement, it actually cools off the kitchen. It's also easy to clean- the metal filters can be put in the dishwasher and they come out spotless.

Of course, with the hood and blower I think you add about another $2500 to the cost. Eek
quote:
Originally posted by L4MG2K:

As far as ingredients go, we only food shop at Whole Foods - god I love that store. Also, I love to cook, hate to clean.
What would you recommend in place of a Viking stove tlily?


See above, I go see David N and let him set me up, he's the expert, and about the nicest damn guy I know.

Whole Foods is good, but watch the fish, it's not always rotated out, so you need to pick and choose. Things can get really pricy too. We get head on shrimp at the local barrio market (that DavidN turned me on to) for $4.99 a pound vs $24.99 at Whole Foods and they are fresher. The meat cuts are usually good, but it's normally a full grade lower than I can get at other specialty markets in the area. For veggies I pretty much ride my bike to the local farmers market every week, but then that's an advantage of being in California.
I recently built a house, and equiped my entire kitchen with Viking appliances: 6 burner gas cooktop, double ovens, warming drawers, fridge, and dishwashers. Here are my thoughts:

dishwashers: excellent performance, and quiet, but the racks are a bit flimsey for the $.

Cooktop: excellent. No complaints.

Ovens: excellent. The convection/broil is awesome,

Warming drawers: excellent

Fridge: Overall OK, but not impressed with quality. Ice maker already broke, H2O dispenser is flimsey. Overall works well, but for 6K, the attention to detail blows.

Hope this helps.

broke
Just my "two cents"...

I purchased a Vulcan fourteen years ago for my new home and haven't regreted it for one second. Stainless steel wasn't "in vogue" at the time; I opted for the black finish. One option I did go for was a set of casters along with a rated (and required) flexible gas line that added a few hundred bucks, but boy was it worth it! It is easy to roll out and clean around.

Six burners, a griddle, broiler, and two ovens may seem more than home cook needs, but it is amazing how often you use them when they are available. I would second the idea of checking with a local restaurant supply house. It is amazing how reasonable their prices are (esp. for cookware, etc.), considering the retail cost of professional grade home equipment.

Good luck!

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