Part 3 - Gas
Superior Handling, Fine Lines, Untouched Power Distribution...does this sound like a car ad? Well it's not. It's describing a few of the stellar attributes of gas cooking. Yes, I've saved gas for last mostly because it's features and benefits make it the "olde-tyme" best in it's class. With burners up to 18,000 BTU's (British Thermal Unit: the quantity of heat required to raise the temperature of one pound of water one degree Fahrenheit at a specified temperature (as 39°F)*) these cooktops and stoves can really crank when they need to be. But what makes these so special that it makes everybody want one?
Well, let's face it, turn your tv remote to the Food Network and watch Emeril, Giada, Bobby Flay, or any of those professional (Paula Dean is my favorite) cooks, you see them cooking with gas (no pun intended). It's the cooking image that every aspiring chef dreams of having. The ability to boil and then simmer with the turn of a dial and have it be INSTANT is remarkable. Where else can you find 8 big burners with the power to boil on all 8 and simmer on all 8? You can find it in a Wolf R488 gas range for sure! The cooking system on this gas stove is unparalleled to anything else in it's class. This is what cooking dreams are made of.
The only electricity a gas stove uses is that single spark to ignite the gas. Then it's all LP or natural gas after that. If you're wondering, natural gas is actually cheaper to get than liquid propane and you don't have to deal with the tank in your yard. There isn't much of a difference in performance between either fuel type but again, it's all about preference and convenience. As I spoke in yesterday's blog, the only downfall is the hovering gas prices that would make people second guess what type of stove to buy.
But just like induction, gas has unlimited capacity to cook at whatever speed you can imagine and can boil a pot of water very quickly. You can choose between sealed or open burners (I prefer sealed because of how easy they are to clean. Believe me, I've cleaned both in the showroom here, and sealed is MUCH easier) and you can start as low as $459 for a 30" gas stove and as high as 5 digit prices for Wolf or any other professional brand like Dacor or Thermador.
I hope you found this 3 part "mini-series" to be even a little helpful. When you are thinking about remodeling or replacing, I hope you give us a call or stop in and see our professionals for a personal tour of our showroom and a test drive of some of the best in cooking today.
Take Care,
-Brian
* definition found in Webster's dictionary online at http://www.merriam-webster.com/
Superior Handling, Fine Lines, Untouched Power Distribution...does this sound like a car ad? Well it's not. It's describing a few of the stellar attributes of gas cooking. Yes, I've saved gas for last mostly because it's features and benefits make it the "olde-tyme" best in it's class. With burners up to 18,000 BTU's (British Thermal Unit: the quantity of heat required to raise the temperature of one pound of water one degree Fahrenheit at a specified temperature (as 39°F)*) these cooktops and stoves can really crank when they need to be. But what makes these so special that it makes everybody want one?
Well, let's face it, turn your tv remote to the Food Network and watch Emeril, Giada, Bobby Flay, or any of those professional (Paula Dean is my favorite) cooks, you see them cooking with gas (no pun intended). It's the cooking image that every aspiring chef dreams of having. The ability to boil and then simmer with the turn of a dial and have it be INSTANT is remarkable. Where else can you find 8 big burners with the power to boil on all 8 and simmer on all 8? You can find it in a Wolf R488 gas range for sure! The cooking system on this gas stove is unparalleled to anything else in it's class. This is what cooking dreams are made of.
The only electricity a gas stove uses is that single spark to ignite the gas. Then it's all LP or natural gas after that. If you're wondering, natural gas is actually cheaper to get than liquid propane and you don't have to deal with the tank in your yard. There isn't much of a difference in performance between either fuel type but again, it's all about preference and convenience. As I spoke in yesterday's blog, the only downfall is the hovering gas prices that would make people second guess what type of stove to buy.
But just like induction, gas has unlimited capacity to cook at whatever speed you can imagine and can boil a pot of water very quickly. You can choose between sealed or open burners (I prefer sealed because of how easy they are to clean. Believe me, I've cleaned both in the showroom here, and sealed is MUCH easier) and you can start as low as $459 for a 30" gas stove and as high as 5 digit prices for Wolf or any other professional brand like Dacor or Thermador.
I hope you found this 3 part "mini-series" to be even a little helpful. When you are thinking about remodeling or replacing, I hope you give us a call or stop in and see our professionals for a personal tour of our showroom and a test drive of some of the best in cooking today.
Take Care,
-Brian
* definition found in Webster's dictionary online at http://www.merriam-webster.com/
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