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Sunday, February 7, 2010

I just don't want buyer's remorse the next day

HELP MEEEEEEEEEEE!!!

You will please take note of how many Es and exclamation points I have used. I am in severe appliance-related distress.

I had a crisis of faith last night in which I almost decided to get a cooktop and wall ovens, but then I went back to a range, thinking that someday I could put a single wall oven in the pantry if it turns out that I can't make do with my big oven, my roaster, and Shocky McCrapelements. But I hear that 36" ovens take forever to preheat! And do I really need dual-fuel, or would a gas oven be fine/preferable? I bake a passel of bread, so which kind of oven is better for that? And the range I want only comes in stainless or black, and I've always liked white appliances--is stainless too trendy? The range I'm looking at seems to be a good compromise between my champagne tastes and my moonshine budget--pro-style, but without all the fanciness/high price tag of some of the big names. I should have just gotten a Blue Star two years ago before their prices jumped. It's silly of me, but a major decider is the presence or lack of furniture-style legs. I really like those legs and really hate when they have a drawer all the way to the floor. I think my toes should be there!

Thanks to my piano money (see, it did come in handy!) I'm able to look at something hopefully a little nicer than I could otherwise afford. I'm considering a Fratelli Onofri and a Fisher Paykel. Do any of you have experience with either of those? I flat out can't afford a Wolf, but I like the idea of 36" of cooking surface up top, and I need continuous grates for my giant pans. Is the extra space worth the $800 dollars or so extra, rather than getting something like a GE? No Maytags allowed ever, as my family has a blood fued going with them.

To recap:
1. All gas or dual-fual?
2. Is 36" hideously slow to heat up?
3. One of the ranges has all-convection--no conventional option. Will this bug the crap out of me or be too loud?
4. Will I regret going stainless/pro-style?
5. Legs--is this a sword worth dying on?
6. Should I just get a normal range?

Feedback, please! I'm frantic!

3 comments:

tipsybaker said...

My bias is, you should get the best range you can afford. You cook a lot. It will make you happy.

1. All gas or dual-fual?

I got dual-fuel, but I don't think it makes a big difference.

2. Is 36" hideously slow to heat up?

I don't know.

3. One of the ranges has all-convection--no conventional option. Will this bug the crap out of me or be too loud?

For the first two years, I never used convection. Now, it is all I use. It is slightly noisy, but not like a dishwasher. It's kind of pleasant. Will not bug you.

4. Will I regret going stainless/pro-style?

Don't know. I don't think this matters. Go for the look you like.

5. Legs--is this a sword worth dying on?

I like legs. So I say, yes.

6. Should I just get a normal range?

No.

All8 said...

I would not recommend a large stainless steel appliance when you have children. It always has fingerprints on it.

Legs? Do they create an empty space all the way to the back wall? If so,it seems like it would be the perfect haven for dirt, food, little shoes, toys and even Mice. Ack! What a cleaning nightmare, especially when you're the only "staff".

When I worked for a fabric store that also sold machines, they try to up sale you, it's part of the job, but lets be honest here, you almost always use the basic functions every time. Oh, on occasion you'll do something fancy but it rarely justifies the price. Basically, I wouldn't buy something just to bake or cook something once a year, it's just not worth it to me.

Ask yourself, "How do I cook/bake the most?" and then base your decision on that and don't be swayed by "special features".

amy greenway said...

My last two ovens have been gas. In both cases I really like the stove, but DO NOT like the gas oven. While I'm a far better cook than baker, I do wish that my baking failures could just be my fault and not a combination of my skills and the way a gas oven heats. -Dual fuel.

Stainless - trendy and smudgy. I like white best as well. Even when it's dirty it still gives the false impression of clean.