Kitchen Ranges Buying Guide

Kitchen Ranges Buying Guide Divya Gugnani: When it comes time to remodeling a kitchen there’s so many decision to make. Particularly when it comes to kitchen appliances I’m Divya Gugnani here at AJ Madison in Brooklyn New York. So let’s go Behind the Burner and meet an expert. So Abe the ranges are my favorite appliance in the kitchen. Abe Kupferstein: It’s mine as well. And I’ll show you a lot differences that you’ll find in the cooking ranges then will shock you that you don’t know unit now. First things first, you’re going to know what type of range you’re going with. Are you going with a free standing range, a slide-in range or professional range? Let’s understand the differences. On a freestanding range you’ll have the control panel on the back. Divya Gugnani: Right. Abe Kupferstein: Okay. The disadvantage of having that is having a pot here— Divya Gugnani: And not having the space. Abe Kupferstein: Correct. That’s another thing having a backsplashes in the back with this type of range you can’t really have a backsplash in the back that’s noticeable. If putting tiles and stuff, this is not the way to go. Going with the slid in, if you’re going to put a tile background, notice the entire back area is open and the control panel is in the front. These slides over the counter top gives you that flush, integrated look even with the simple slide-in range. Basic ranges have open burners except when you go professional ranges which open burners give you a lot more output. But on the basic range and open burner is not going to give you that heat output. Sealed burners making sure that everything is sealed, it’s a seal system. Any spills you can easily wipe off. Divya Gugnani: Right. Abe Kupferstein: That’s a great feature to look out for. Another feature that you looking out for its the interior of the oven convection, first non-convection. Divya Gugnani: Right. In the convection oven you can cook stuff a lot faster. Abe Kupferstein: A lot faster that’s one thing and also it’s a matter of how things are going to bake. Divya Gugnani: A lot of people when they’re baking sometimes what they do is they move stuff around in the oven because some parts the oven get hotter than others. Abe Kupferstein: Correct. So convection fan, if it has a convection feature, your convection funnel give even heat distribution. Another thing you should look out for is in these ranges the bottom drawer. You can either have a storage drawer. Divya Gugnani: Put all my baking pans down. Abe Kupferstein: Correct. Or you can have a warming drawer or a boiler. Divya Gugnani: So this is the high end, this is like the best of the best type. Abe Kupferstein: This is the best of the best. I’ll explain to you some advantage of —that none of the other branch have. This is an open burner. Now take a look at the construction of this model. You’re looking at a solid burner nothing else to it just the burner. Any spills, you have the pull out tray on this one. Divya Gugnani: Makes it very easy to clean. Abe Kupferstein: Correct. They also have—let me show you a cool feature. If you do wok cooking— Divya Gugnani: Yeah you could put the wok right on here. Abe Kupferstein: Fits right in here. Something that you have to simmer, this all go down to simmer, you can also twist this on an angle. It lifts it up by a quarter of an inch and you’ll be able to put the pan and drop higher. You’ll find that Blue Star cooking, it’s fabulous. Their convection — and if you bake a lot this is the Rolls Royce of the ovens to go on. Divya Gugnani: Stay tune to Behind the Burner where we give the tips, tricks and techniques that are lightning the culinary world on fire. For Q and A, photos and more visit www.behindthebuner.com.