weinoo

That's a nice brand from Eataly (where I haven't shopped in a while). But Eataly is even more expensive, for certain products, than other places I shop. They do have a great selection though.

Right - and you're pretty much paying mostly for labor when you bring someone in to make a fix, though I'm sure whatever parts are needed are marked up extensively. And if the problem first requires a diagnosis, then a repair after the correct parts are procured, expect to pay labor twice. I noticed a little crack in one of my refrigerator door gaskets - rather than bring in a repair person to do the job, I ordered the gasket from an authorized parts dealer - it was like $150. The only problem is that it's still sitting in my closet, cause I'm afraid if I try to replace the gasket, I'll never get the new one onto the door.

Let's face it, @paulraphael, any repair person, coming to any apartment in NYC to fix an appliance, from a Crapmaster 3000 range to a 60" State of The Art Aga, is gonna charge a lot of dough. Unless your appliance is still in warranty. That's just the way of the world here, as you know. I had a problem with my fridge (a mid-range Kitchen Aid) once...still under warranty - cost me $0. But labor rates are crazy. A plumber charges $175 to walk in the door. Service on my car if needed will be $200/hour. Etc.

Evidence, please. Otherwise, it's hearsay. One of the reasons (my guess is) they have a high cost of ownership is because they cost a lot to own.

Wasn't bad for the husband either!

Great looking stuff, @ambra! Crab cake. Tomato Provençal (a la Jacques). Duck fat roasted potatoes.

I have no idea what you're writing about vis-a-vis calamities. But I am glad @JoNorvelleWalker has found the toast of her dreams.

Yes - I used the Yale blog when making decisions as well. And as happens with any consumer product, one person can end up with a lemon, glued together on a Friday afternoon by someone who can't wait for that after-work beer and a snort, while someone else gets that bright-eyed, bushy-tailed perfect Monday morning job...the best product of the week. (Or is that reversed? I never liked Mondays.) I once walked into our "quality-control area," back when I was a Silicon Valley hack - there was the person responsible for QC, cigarette dangling from his mouth, ashes falling into an open computer chassis. And it wasn't even Friday!

Or figure that 10 years, of what I'm guessing is fairly consistent use, is a good lifespan for a consumer product. And send it off to the recycler.

See, when you make a statement like this, it ought be backed up by some evidence. An article, even maybe. Otherwise, it sorta sounds like someone screaming "widespread fraud." You might be interested in this article: https://blog.yaleappliance.com/are-wolf-professional-ranges-worth-it Or this one: https://blog.yaleappliance.com/bid/98653/most-reliable-freestanding-gas-ranges-reviews-ratings One more: https://www.nytimes.com/wirecutter/reviews/best-high-end-ranges/

I'm jealous enough of the 6 burner!

So - pretty reliable?! I will also say, that in terms of the oven in my Wolf, I have 2 oven thermometers in there - the thing is exactly on point.

What problems have you seen with, let's say, a Wolf Gas range, 30", 4 burner, with no electronics?

The whole Daitch thing might really have been a secondary name? https://en.wikipedia.org/wiki/The_Food_Emporium

All I worry about here is the bad pizza.

Who else rips all these out upon receiving the magazine? Along with all the fold-over cologne and perfume ads, which basically stink?

Don't read the newspaper, ladies.

"Imagine there's no heaven..." It's easy if you try...

ADDENDUM: Pro review, on Serious Eats... https://slice.seriouseats.com/2010/01/the-bronx-louie-and-ernies-great-sausage-pizza-white-pies-pelham-bay-bronx-nyc.html

When one "dines out" for only the second time in eight or so months, might as well be at... At least in their lovely backyard. This is known, in NYC pizza parlance, as a half sausage. You don't have to say cheese, you don't have to say pizza, you don't have to say pizza pie, you just say: "Gimme a large, half sausage." And then wait in that backyard, with your diet coke (I WAS DRIVING), wife and friends (who, since they tend to not eat too much sausage, ordered their own mushroom (a mistake, imo, but who am I to argue?!)), to enter pizza nirvana, burnt roof of mouth included.

And at least one sane cook.

The pig probably wasn't that happy either.

I seriously have no knowledge of Daitch? I certainly remember the Great Atlantic & Pacific Tea Company!

We're talking about home cooking here, not prepping greens for 75 meals in a restaurant, or cooking green beans for a catering event of 1,000 people. And here at home, I'm pretty sure that I precisely control whatever cooking, blanching, shocking I happen to be doing.

Oh god, I'm never leaving my house!