Deephaven

And NOTHING is harder to clean than the ventahood fan. Mine need it monthly and they are disgusting.

Careful. Make up air is not easy. A 2000 sq ft house (185m2) with standard ceilings has 16,000 cubic feet of air. If a fan pulls 1400 cubic feet out a minute it means in a little over 10 minutes all of the air in the house will have to be "made up" or you will have a pressure drop. A passive opening to allow that is huge and much larger than a fireplace. We are going to use a 12" (30cm) tube with a large fan to push air into the house. My initial make up air bid was over $15000 which is why I am doing it on my own and differently... Ventahoods I think are only up to 600cfm. I can easily overwhelm our ventahood with my Bluestar. It can't even come close to keeping up.

Thanks. My plan is currently to use a Pyramid Prestige 42" x 24" baffle type over a 36" induction with an external 1400 Abbaka fan. For make up air I plan to have it piped in to a couple vents in the kicks right below my feet in the cabinets. This will hopefully allow me to not have heated make up air as I don't plan on having it on high all that often, but when I do kick in the makeup air.

Chuck, jus, carrots, mashed, greek salad

Thanks to @btbyrd and this post I made some egg rolls. Didn't have time to run out for plums so it is a sweet & sour sauce (without red coloring) and some Panang Beef Curry to go with them. Little bit of a mash up, but it hit the spot. Also have to thank @KennethT for the coconut milk recommendation (eG-friendly Amazon.com link). It is SO much better than the canned stuff. Yes my curry is a bit thin, but the cook down and separation of oils when frying the curry paste was stellar. I left a little too much of the milk out for the end, but the whole family LOVED it.

Focaccia, smoked butter, microgreens Smoked duck breast, hoisin, fricassee, root veg Turbot, octopus, hollandaise, salad with lemon dressing Beef short rib, beef saddle, demiglace, onion foam, potato puff Almond cake, chocolate cup, hot espresso - tiramisu Not a bad view either

I have the cheaper version of that Duxtop (eG-friendly Amazon.com link) I use it almost exclusively for Hot Pot. To keep water at near boil in a 12" Le Creuset braiser it must be on one of the top three levels, but it has only one little coil in the middle so it's use is better for smaller pans. I think that is the knock on all of the cheap ones though is that the element isn't very large.

Wagyu zabuton, mashed, broccolini, wedge salad

That's great with new igniters and a perfectly clean burner, but generally that just isn't the case it'll hold. No way mine will stay lit that low without thinking it is out and constantly firing the igniter. They eat igniters though as I replace multiple a year. I am going with the Wolf. The 4 bridge elements for a large griddle is really cool and then main turbo burner is significantly hotter than the bluestar which I can overwhelm easily. It also simmers much lower and easily. The driving force to switch is two fold. A somewhat simple meal will turn my 70f kitchen into an 80-85f in the summer and the grease propagation from the heat is seriously insane. I have a ventahood and it is basically useless. Perhaps a large 1600cfm vent would deal better but even then the amount of residue you'd have to clean out of the vent is awful. Cooking wise though compared to any other gas stove the blue star is brilliant. I've tried the rest and if it weren't for a "no heat" technology I would not be switching

Glad you found a fix for your current unit. In the future though I suggest a more serious look at induction. I have bluestar and the two critical things you cite are definitely the strength of induction and not the bluestar. Even on the 8k burner with a deflection plate and an extra 2 stacked grates you can't simmer on the range. I gave up and do it in my oven. Wok cooking as well. Compared to other gas ranges (wolf/dacor directly tested often) it is brilliant but even the cheaper wolf induction destroys it. Shocking how much less "boiling" proteins do on the induction. After a bunch of testing my bluestar is about to get sold. It's a 36" range top, but about to be a 36" induction. Was a hard swallow as well since I have a near complete collection of deherrelin copper.

Splatter yes, but it doesn't have a lot of energy to go far without the convective boost of the super hot air rising. That and add the fact you bake it on to everything since you heat it up and I am done with all the extra cleaning effort. The difference is astounding.

I have a blue star (for another 3-4 weeks) and a wok. Still have to be rather careful on batch size and over shooting either way. Moving to a wolf induction which in testing with other things responded significantly faster than the blue star. Going to miss the gas, but not the heat and splatter that comes with it.

I haven't yet. I've been on a whirlwind of travel for work. Trying to get it all done before we move out of our house in 6 weeks for a complete remodel. Finally getting the new kitchen stuff that brought me here. I see the shrimp paste nearly daily while home though so I will. Hoping this week, but preparing for a trip to Germany next Saturday(where I pick up my Falk pans) so it may slip another couple. Don't take that as less exuberance for what you shared though. My whole family is excited!

Perhaps I make thinner pie crusts than most, but I've found for any fruit pie that pre-baking isn't necessary and actually has a negative effect. For custards and such of course it is a different story. For that I use some old dried beans I save just for that purpose. I use exactly the same pie crust for both.

Teriyaki salmon, gyoza, broccolini, and sesame/kewpie dressing

I love it. It makes REALLY good french toast. I've contemplated making Josh Weissman's a few time, but haven't yet. Might change after reading the Marc Vetri link above.

Rest in peace Anna!

I just use my wok. Instant I am done it goes in the garage while we eat and then gets poured through a small strainer that fits into a canning funnel right into a ball jar. Goes on the shelf until next time. Obviously a thermostatic device of some sort would get more uses out of the oil, but this is better than tossing the oil each time and is really easy to deal with. Same mechanism could be of course done with a fryer. Going up to a cabin for a few days this week to go fishing and a fry daddy is coming along...

That's why I used quotes. Store bought naan is fine until you make it once. After that it is nearly inedible. That being said, soaked in curry at least saves it some. We were in a pinch time wise. I make the curry sauce in large batches and freeze it only requiring a quick sear on some chicken and bam dinner. Sadly we even freeze leftover rice to make it easier as well. Sometimes speed is huge in particular with two teens in traveling sports.

Murgh makhani & brussel sprouts. Some grocery store "naan" as I threw out my shoulder and couldn't lift the mixer nor did I feel like rolling any out.

Had leftover rice and jerk chicken, so made some jerk chicken egg fried rice. Supplemented with some local asian grocery buns and dumplings.

Understood. My IR thermometer doesn't read right on bare stainless so I need something in the pan. Didn't have time dinking around this morning.

Chicken looks glorious and thank you for posting the recipe in your blog. Can't wait to try it!

This morning I ran them both with 650g of water on the gas range. Came to boil within a second of each other and pulling the rolling boil off the heat they both stopped bubbling in 3.75-4.25 seconds and the margin of error from my lovely stop watching tells me they are fundamentally the same. To be fair again one is a sauce pan and the other the saucier, but I grabbed two with equivalent volume capabilities as well as equivalent masses (within 50g of each other). I also do not care about boiling water speed as that wasn't my purpose in playing, but I wanted to see how well the pan reacted to a temperature change. Considering it is really hard to accurately measure temperature up taking the pan completely off the burner and watching the boiling subside was what I chose to do. So far I like what I see.

Was planning on one of those as well on my next trip. Have to balance the weight/import duties and hassle of bringing it all home at once. The remodel won't be done until January and I'll be back in Europe by March so it won't be that long of a wait.