TechieTechie

All, I realized I never came back to 'close the loop'. I was able to figure out the control panel was fried...replaced (for about $600) and I am back to a functioning gas stove. Which is good b/c when I was 'retiling' the front porch, we discovered rotted floor joists, so a smallish job turned into a pretty big one. Kitchen updates gonna be on hold for awhile..... Thanks for all the input, tho!

Well, I did my scouting trip. I was amazed how well my 10qt saucepan and 6qt saute fit, side by side, on a 30" bluestar...and the build quality. Miles ahead of mass market crap. But I'd forgetten about the installation specs. I'd have to 1. Remove some of the tile backsplash 2. Poke a new hole in the exterior (for the larger exhaust) 3. Relocate the OTR microwave (and either rework another cabinet or give up valuable counter space) 4. Add new exhaust 5. Rewire my current 240v dual fuel outlet to 120v. Along with buying the 30" range. But given the holiday timing, stress levels (and that I just dropped a boatload on a larger than expected foundation waterproofing project) I may go the cheap route for now and repair the range. It's not terrible when it works. Even if it allows me to delay a year or two. But boy, I really really want my kitchen reno so that I can plop in a 36" It's one sexy beast. Hey, can someone validate, is there another, non Bluestar, grill option that can be used with a 30"? The BS grill is massive. And, yes, the 30" can take a full sheet (one of the reasons Houzz doesn't like the Platinum is b/c the different convection blower doesn't circulate well around a full sheet).

A Agree. That 12 inches is helpful as the countertop holds my tool containers, and the cabinets hold my spices, handtowels/hotpads, and various other crap. And, I'd be concerned about that heat so close to the wall, not to mention it would be a fair amount of rework (new venting, likely having to move an outlet). And, a 36 inch range in a tiny kitchen would just look odd. If it died at the time of renovation (or right before) I'd have no problems making do (and splurging for the 36"...I'm with you GF). But I suspect it could be years before I renovate, if at all. Around here, high end ranges are not common (I'm in a midsized city) so even a $5k range would probably cause people to go huh? Particularly if I don't renovate. For those of you with a Bluestar 30" do you ever feel like your pans are 'crowded'? Anything else you don't like (save the issues with the early versions of the range)? Really, the only downside (of getting the 30" now) is the risk of 'losing' $2-3k down the road if/when I sell to make room for the 36" during a potential future reno.

Thanks, but I'm not asking for the type of range. I want a gas range. I already have an induction hob and use it sporadically (I find the temp controls too fiddly and hate that you can't get a very low consistent simmer). And I want high powered gas for wok and indoor (long winters) grilling. And it's either 30" or 36" (as that's all I have room for). No double wall ovens (as the range oven, plus my countertop Wolf oven) are more than enough. Heck, I even have my old school MagicChef catering oven should I need more firepower around the holidays. And I'd prefer the 36" because of the 6, instead of 5, burners. And I can't go any larger than 36" because even the potentially expanded kitchen is not huge. So, the question is, how many of you have had to buy an range right before a remodel? Did you end up buying the 'final' range or the 'right now' range. I have 4 options: 1. Replace the current motherboard (and wait for it to go out again)...$600 down the drain 2. Go cheap and buy a no frills 30" range until the remodel (which may never come). Same price as the stove repair. 3. Buy a Bluestar 30", like it now, and potentially sell if/when I remodel 4. Buy a Bluestar 36", love it now, and rework the counters/cabinets, with an eye towards renovation. And GF, I'm with you. I worked around professional kitchens for more than a decade. I want old school with the only electronics being the igniters. Leaning towards #3, but I hate the fact that I'd lose several thousand if/when the reno comes (assuming I'd sell the 30" Bluestar at 1/2 the price of a new one). Thanks!

Background: I purchased a lovely 100 year old brick home about 18 months ago and have completed a number of intensive renovations (electric rewire, tuckpointing, garage roof, foundation waterproofing, tree removal). Given the amount of work undertaken on the house, cooking has not been the highest priority. The kitchen is tiny (only 4 feet of uninterrupted countertop), but I've whipped up some nice meals using the 5 year old GE Profile 5 burner gas range. So, about 6 months ago, the stove threw an error message that self resolved. No big deal, I thought. Current: Cooking up a huge batch of polenta this morning, the stove has thrown another error. Flipped the breaker and nothing happened, but I was still using the stove. Will try again once the stove cools down...but I suspect I'm going to be replacing the stove in the not so distant future (these stoves are known for failing control panels). Initially, my long term goal was to expand the kitchen (cantilevered bumpout and knocking down a wall between the kitchen and breakfast nook) and at that point, buy a 36" Bluestar Platinum. However, given the amount of unexpected work I've had to tackle, I'm not sure I want to dump another $50k or $75k into this house, since it's just little old me (and I'm not sure this is my forever home). Although I would kill for more usable counterspace. So, if I have to replace the range, I could easily slide in a Bluestar 30" and probably be happy UNTIL I kick myself once I start the potential kitchen reno. OR, I could buy the 36" now and steal 6 inches from a end counter/cabinet set (which is 12 inches of mostly dead space now). But that certainly increases the cost of the current 'oops'. Or, I could buy the 30" now, and then if the kitchen reno comes along, sell it and use the proceeds towards the new range. Anyone face this before? Thoughts? Thanks

Well, about a year ago, I purchased a very lightly used KA 590 FP (US Magimix)...have been using it for months and I love it. However, I noticed that the bowl and lid are cracked (I think they were cracked when I bought it). No worries, I say, I'll find some backup bowls on fleabay to have some on my 'inventory' shelf (you can take the girl out of a commercial kitchen, but you can't rid the brain of the concept of min/max inventory levels) Well, bien sur, the bowls are NOWHERE to be found. Grr, should have checked stock before I bought. Oh well. Well, okay, I bite the Black Friday bullet and buy a new Magimix 3200xl ($250, good deal, I think) and some backup fleabay bowls. Well, they arrived yesterday, and lo and behold, the MagiMix bowls/lid/pusher work like a charm on the KA....even with the KA blades. So, the question(s) on ze table 1. How long do your MagiMix bowls last? I use the FP 1x a month to shred up 50lbs or so of cooked chicken for the pup. I'm thinking these new bowls will last me several years (they are NOT returnable). I do put them in the DW, but do not use heated dry. 2. How often does MagiMix change out its design? (wondering if I should keep the Magi as a backup if they change design every few years). 3. The money question, literally......Should I return the shiny new Magimix and keep the KA/Magibowl combo running until it dies? I've got 2 extra MagiBowls, 1 lid (and I need a pusher, didn't realize the pusher is separate). I don't have a ton of extra room to store it, but I could. I hate to blow money when I don't have to (and much prefer to run things until they die), but I hate to return the Magimix if its going to be replaced by a new model in a few years (and the bowls become obsolete). Grr.

Shelby and Quiet, I would suggest first thinking thru what are your requirements and why and the importance of the requirement (folks often miss the 2nd and 3rd parts)...then find the solution (this is where my Techie background comes in). Or, said another way, how do you cook now, how often do you cook that way, what are those "I Hate this XYZ moments', and what do you want to cook (or how to cook) more of in the future (current state requirements, pain points, and future state requirements, in my lingo). Most people just jump right to a solution, based upon other's recommendations, but it can be a recipe (no pun intended) for disaster, particularly with a major purchase. For example -I regularly stir fry, canning or want boiling water at lighting speed (High priority solution = 22k BTUs burners, medium priority, 15k burner) -I do lot of candy making or cook delicate sauces regularly (excellent simmer control, solution = probably not induction) -I cook sourdourgh boules 6x a a year (solution = steam oven) -I only cook basic pies, cakes and cookies, usually small batches (solution = plane old gas oven, well regulated, can be smaller size). -I want to be able to cook massive amounts of cookies on a weekend (solution = either double oven or an oven big enough to fit full sheet pans) -I need to be able to cook 2 things at two different temperatures at any given time. High priority solution = dual oven . Low Priority (maybe only at the holidays) then maybe 1 oven in the stove and 1 portable/countertop oven that can be stored in the basement is enough. You get my drift.... Once you have your requirements and the importance/priority of the requirements (3 = must have, 2 = nice to have, 1 = can live without) look them over again. You should have a 30/30/30 ish type of split in your requirements (if they are all 3s, get ready to spend a bazillion dolloars and have your expectations dashed, because no one product is the tops at everything...it's all about compromising on the things that are not must haves). Once you have your requirements nailed, narrowing down the type of stove becomes a lot easier (you want a stove that hits all your 3s and a lot of the 2s). Particularly because we each have different requirements, so the stove that may be a good fit for me may not be a good fit for you! Then, once you have found the top contenders, try to cook on them (testing). You'll know pretty quickly if your defined reality (aka requirements) are actually met by the tool (oops, stove). You will probably even identify more things you want/don't want when doing the testing (or things are more/less important that you initially identified). The other thing you can do is keep a notebook by your stove for the next few weeks. Jot down likes and dislikes as you go....will help with the requirements. This can be done with any major purchase. Techie signing off now. I will bill you all later

Wow, I stand corrected, thank you! Never knew modern ranges have them.

Er, um, here goes. 1. Chocolate Pop Tarts, cooked just enough for the innards to be gooey and the tops crispy...I tried Amy's organic ones...and they tasted like wallpaper paste 2. Totino's supreme pizza rolls...ditto, gotta go all the way on this 3. Undercooked Ghiradelli Double Chocolate brownies (the interior should be just slightly gooey) 4. Raw Nestle's chocolate chip cookie dough 5. Little Debbies Nutty Buddys 6. Home fried chicken nuggets and spicy curly fries (Arby's rendition is surprisingly good) 7. Fried Mozzarella Sticks 8. Fried Honey Dipped Chicken Wings 9. Popeye's Fried Chicken, especially thighs and fries. 10. McDonalds Sausage Biscuits and Starbucks' Sausage and Egg Sandwich (sans egg) 11. Pork Chops with spicy salt (aka Sichuan salt and pepper pork chops aka fried hunks of pork that are super spicy and yummy) 12. Ginger Beer (I've downgraded from Red's extra to Diet Barett's which is surprisingly good). Wow, now that I list them out, I feel really dirty. Good thing I only consume the latter two on a semi-regular basis.

OMG. I completely forgot about that book. I had it too..I loved it. Get them addicted early, I'd say But in all seriousness, I often give Bittman's book and Cook's Illustrated Best Recipes. Reason I like to give the latter is that I think it is appealing to folks who like to understand (in a simple form) the why's of cooking and how different methods produce different results (moreso than a compendium of good recipes). My ex, who was NOT a cook, picked it up one night and read that sucker cover to cover...then became an avid griller. EDIT: I often will substitute Ruth's "The Gourmet Cookbook" for Bittman's. I lurve Ruth. Thorough, accessible, and yummy. But I do heartily agree that Julia's How to Cook is an excellent beginner book (we could never keep it in stock at Williams Sonoma) and hmm...now I will have to crack open the Pepin book that I recently purchased.

No, thermowells were a Chambers brand distinction only found on Chambers. I chose OKM over Chambers because the OKM oven was larger, it had a 2nd full size oven, the burner BTUs are higher than Chambers (12/15k versus 9k), and I'd prefer 3 more burners rather than a thermowell. But Chambers have their devotees, so they must be doing something right! Good news is that I just found a Antique Stove repair guy in Greater Boston. Whoo Hoo!!!!!

Weinoo, this stove has a pilot with safety valve for the oven, and I can shut off the pilots on the stovetop...so from what I can read, I will be legal in MA. Fingers crossed.

I got lucky, found it on the 'bay for a pretty reasonable price...and I like having the separate griddle and waffle plates...you can keep a nice nonstick on the waffle plates this way.

Sorry, it is an unused Sunbeam CG-1, 1250 watts. Mmm, grilled prosciutto, mozz, tomato and pesto sammie, here I come

And with that...I am going to use my new to me GE waffle iron/griddle. Pics to come. Need food and warmth after shoveling the walk for the 2nd time today

@rotuts What you are seeing in the corners is simply the end of the chrome top. The top (called a vanishing shelf) folds up out of the way, like the picture. Since mine is a 6 burner, I will likely buy a griddle from Grapevine Sally on the 'bay...and just set it over the middle 2 burners.

The first (and admittedly largest) toy is my new to me O'Keefe and Merritt Stove. For those who are not familiar with OKM (as they are commonly known), here is the history: Two former Pacific Stove Co. employees (bearing those surnames) started this firm in Los Angeles in the early 20th century. By the midcentury, O&M was vying with the older Bay Area-based Wedgewood for supremacy on the West Coast. Ohio-based Tappan purchased OKM in 1951 and subsequent owners Frigidaire and Electrolux kept producing stoves under this brand until the '90s.Their Aristocrat is considered by cognoscenti the ne plus ultra of midcentury stoves.(source: SF Gate https://www.sfgate.com/homeandgarden/article/A-guide-to-satisfying-the-burning-love-for-5631753.php) Midcentury (1950s) modern stoves are considered the golden age of vintage stoves because they were built like tanks, but before cheaper manufacturing approaches (and heavier use of plastic) started occurring in the late 1950s. But, they have a lot of the same features and safety as modern ranges, with 3 major exceptions....they still have pilot lights, no convection and no electronics. The former two may be a deal killer for some, the latter is actually a benefit IMHO. My 1953 OKM is a model 850, the 2nd highest end model, save the massive Aristocrat. It’s a 40", 6 burner, double oven model, with bottom broiler. It has a combination of 12k and 15k BTU open burners. It also has: -Full simmer capabilities on all burners -"Spider" burner covers Can slide pots between burners - as on many professional cooktops -Fully lined (on all 4 sides) double oven that fits a ½ sheet span and can fit a 15lb turkey -Fully removable cook surface to clean spills underneath -Broiler with an enameled inside -Enameled shelves under burners which catch pan jump-outs and can be pulled out and cleaned -Small Pot- and pan-storage compartment -Middle burners can accommodate a full griddle -Stove cover that folds up to become a shelf that can be used during cooking for a cookbook, spices, potholders, you name it. -Uses Shaw heating controls, and the entire stove can be dissembled and rebuilt. It was in the same family (in Phoenix) until I bought it approx 3 years ago....it is currently in storage until I finish my kitchen renovation. With the exception of 1 chip to the enamel on the front foot, it is in excellent shape, though I do plan on sending the pieces out for rechroming, replacing the insulation, and having the thermostats and regulators rebuilt. Other examples (including the Aristocrat/Town and Country) can be seen here: http://www.dreamstoves.com/o-keefe---merritt.html

Okay, since it's a snow day here in MA (blizzard conditions) I thought I would start a new thread, Techie's Toys. I grew up in a small town in Ohio, home to White Westinghouse, Tappan, Dominion, and yes, the Shawshank Redemption. Because we came from limited means with 4 kids, I was always taught to find the value in something. Old is okay, as long as it's high quality (homes, boats, cars, consumer goods). And, since I grew up in the 70s, 50s and 60s appliances were all around (heck, I can still remember when a microwave was an anomaly). And, I have always loved late 1890s and early 1900s architectural styles. So, as an adult, I have started to collect useable pieces of cooking art. Older, quality pieces that have (and hopefully will) stand the test of time. And, these gently used pieces have the added benefit of helping to keep at least a tiny piece of the earth from being destroyed by new manufacturing. And in this thread, I will show off my admittedly very small collection in hopes that others will find the joy in vintage (of whatever vintage) kitchen goods.

Honestly, for folks that are just starting out on adult life (and didn't grow up in Foodie families) I give them Bittman's book and The Best Recipes. Newbies need to gain a basic appreciation that cooking food is not a herculean task and that even simple recipes, with a little effort, can taste good. Are they palate shattering? Are they 300% authentic to regional cuisine? No. But, these kinds of books start folks on their culinary journeys, and once they gain appreciation, they branch out (and some even become foodies like us). Everyone has to start somewhere...heck, I still pull out his book from time to time for his chicken thigh marinade and reminders on how long to cook certain itmes. These types of books open doors, at least in my humble opinion.

Hi all.....Yep, Rotus has/had the same model stove (850) as mine...but just with different options. Mine had the 6 burner, double glass door options, the rarest setup besides a factory painted red. That is the only downside, is that there are pilot lights...but my kitchen is tiny and will not have a heat source (I'm on steam heat and don't want to give up 4 feet of wall space), so the pilot warmth will do just fine. I had a similar pilot steve/no heat setup in my first condo here, and I never noticed the kitchen being unduly hot. Actually, Rotus, this model was made from 50-56 (IIRC) so your parents may have bought it new. Yours is a beaut. I picked mine up for a steal in Phoenix and brought it back. Restored, these guys go for 6k. It has 15k BTU open burners (with full simmer function), so although it's not Chinese restaurant BTU hot, it should be hot enough. And the ovens fit a double sheet pan (longways) with the added benefit of being smaller and faster to heat up. Like I said, if I plug it in and I hate it (luckily I already have gas in the house for my dryer), I will give it to Kay and plop in a 36" bluestar and a 4 inch wide rolling spice rack. But I don't think I will

This is a wonderful thread, thank you for sharing. I too, share concerns about the glass floor. Though I love the idea, I think the upkeep will be tremendous. When I think about getting streaks out of a glass tabletop, the dirtyness that is just a fact of life on serving floor (and the mops that clean them), the possibility for chips/cracking, plus the sound reverb from such a hard surface, I would recommend either forgoing or making it a highlighted and untrafficked spot in the room. Not to mention, it would be really hard to get the lighting on both floors just so. Could you have a glass walled room (like a wine room?). You could have a chef's table of sorts, surrounded by edibles...THAT would be cool (at least to me). But congrats on the great press and the successful opening of the first place. How do you intend to manage both? Seems like that would be incredibly hard, given that you want to be so hands on in Bulrush. Not trying to knock you down, but running 1 restaurant is hard, can't imagine doing two (particularly with one being an intimate space).

Hi Blue, thank you for the welcome. It's a long story...the previous owners of my house neglected it in many ways, including never cleaning the stove When I bought the house, I could never bring myself to use it (the journey on this house is a thread in and of itself). So, long story short, it is new to me. I have never cooked on an OKM, but from what I understand (from conversations mostly on GardenWeb) with its open burners and heavy duty oven insulation, it can rival any standard stove out there today and even put up a good fight with the residential/commercial models. And if I install it and hate it, I'll just rip it out and install a 36" Bluestar or Cluny. No real loss, since I only paid $600 for the OKM to begin with. I like to live on the edge

Hi all, thank you. I will be honest, as much as I love to cook, I don't really do it that often right now. I travel weekly for work, and I have a kitchen that had to be torn up due to mold and water infestation. So I have a makeshift kitchen comprised of a Burton hob, a Farberware T490 (a portable commercial convection oven), a microwave and my portable dishwasher . If I am lucky, I grill out a few times a year. But, when my kitchen is renovated and my refurbished OKM is installed, I suspect I will revert back to my old cooking ways...roasted meats, Thai, Szechwan, French, Italian and hopefully trying my hand at homemade pasta.

I love, love, love my original Mauviel 7 ply stainless cookware (with the cast iron handles). Around 2002, Williams Sonoma carried this (sole importer, I think) line...it never sold well (everyone wanted either Mauviel Copper or All Clad) and, within a year, it went on clearance With my employee discount, I picked up a 7? 9? piece set for $100. It was so cheap, I brought my brother a set as a Christmas gift. I wish I would have purchased every single piece WS carried. It wears like iron, shines up beautifully and cooks to perfection. It's impossible to find now, and that makes me sad.

Although Costco is good, on any given day, for run of the mill wine, I find the prices and selection to be better at Albany's Empire Wine and Liquor. I have made a couple of runs up there to build out my cellar (particularly for French 2009 and 2010 vintages) and loved the place. YMMV