Anonymous wrote:I have a smaller Thermador gas range / electric convection oven in my truly-NOT-high-end kitchen. It's way overpriced for my house, but I love to cook, and this brand was recommended by my cousin (a professional chef) and my parents (who had one for 15 years in their last house and it was still going strong when they moved out).
I've had it 8 years, so I don't know if this counts as 'recent' experience. But I've used it practically daily for 8 years, and absolutely love it. Super-low simmer to very high heat - check. Precise controls - check. Good oven temp accuracy (I check with an oven thermometer periodically to make sure) - check. Nice finish that still looks new - check. Smooth gliding oven racks - check, and I never would have guessed how much of a difference this makes. 8 years and running with no repairs or service calls - check (and wish I could say the same for our KitchenAid dishwasher).
I can't really speak to Wolf or Monogram, but can highly recommend Thermador.
Anonymous wrote:Anonymous wrote:Wolf is the Louboutin of kitchen appliances. Overpriced, performs about as well as any other showy and non-practical item, but instantly recognizable...
So what do you recommend? Multiple people have responded saying the less expensive Monogram was terrible and not reliable, and every Wolf poster has been happy and said how reliable it is. Do you have another brand you prefer?
Anonymous wrote:Anonymous wrote:Wolf is the Louboutin of kitchen appliances. Overpriced, performs about as well as any other showy and non-practical item, but instantly recognizable...
So what do you recommend? Multiple people have responded saying the less expensive Monogram was terrible and not reliable, and every Wolf poster has been happy and said how reliable it is. Do you have another brand you prefer?
Anonymous wrote:Anonymous wrote:Anonymous wrote:Get Bluestar.
+1. They do have super powerful burners... and to the PP's point, it depends on what and how you cook.
We do a lot of wok frying, where having short bursts of high heat on thin carbon steel is very useful. Lower power burners end up steaming/braising the food, and you do not achieve "wok hay".
If you mostly do sauces and things which don't require high heat (i.e. spaghetti sauce), then yeah, having a powerful burner won't help.
Is Bluestar more difficult to clean?
Anonymous wrote:Wolf is the Louboutin of kitchen appliances. Overpriced, performs about as well as any other showy and non-practical item, but instantly recognizable...