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Subject Author Date
Gas Cook top Questions Gary KW4Z 06-30-2007
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Posted by Gary KW4Z on June 30, 2007, 10:17 pm
First the problem. I have a GE Range with a small simmer eye in the back
that will not light for anything. The electric starter is indeed sparking
the lighter for that eye. Every part is on it correctly but it will not
light for anything. If I put a match or lighter beside it no problem it
lights right up but the sparker will not light it off.



New purchase question. We are building a new home in Alabama and will be
putting new appliances in the kitchen. We plan to use Gas for the Cook eyes
and electricity most likely for the oven. What is the We are thinking also
about a commercial type Range (as in Viking etc) because we have heard that
they heat up a lot quicker and cook better. Something about higher BTU
elements. What is the best combination of cook top eyes or burners in a
Gas stove top? I've seen some at Lowes or Home Depot that say they have ONE
burner that is 16,000 BTU for quick heating. What can one expect from a
commercial unit and I have also heard that you have to take extraordinary
(aka expensive) measures to vent that type of cook top.


Posted by Dave Bugg on June 30, 2007, 10:49 pm
Gary KW4Z wrote:
> First the problem. I have a GE Range with a small simmer eye in the
> back that will not light for anything. The electric starter is
> indeed sparking the lighter for that eye. Every part is on it
> correctly but it will not light for anything. If I put a match or
> lighter beside it no problem it lights right up but the sparker will
> not light it off.
>
>
>
> New purchase question. We are building a new home in Alabama and
> will be putting new appliances in the kitchen. We plan to use Gas
> for the Cook eyes and electricity most likely for the oven. What is
> the We are thinking also about a commercial type Range (as in Viking
> etc) because we have heard that they heat up a lot quicker and cook
> better. ....

Cooking is done by the individual, not the stove. A good cook can turn out
food just as well from a camp stove as from a commercial stove. BTW, Viking,
etc ARE NOT commercial ranges; they are merely styled to mimic real
commercial ranges.
--
Dave
www.davebbq.com



Posted by Tim Smith on July 1, 2007, 12:23 am
> Cooking is done by the individual, not the stove. A good cook can turn out
> food just as well from a camp stove as from a commercial stove.

Then how come restaurants don't use camp stoves, which are much cheaper?


--
--Tim Smith

Posted by Dave Bugg on July 1, 2007, 4:19 am
Tim Smith wrote:
>> Cooking is done by the individual, not the stove. A good cook can
>> turn out food just as well from a camp stove as from a commercial
>> stove.
>
> Then how come restaurants don't use camp stoves, which are much
> cheaper?

For the same reason you use a table saw rather than a handsaw. It ain't the
tool, it's the craftsman.

--
Dave
www.davebbq.com



Posted by George on July 1, 2007, 8:18 am
Tim Smith wrote:
>> Cooking is done by the individual, not the stove. A good cook can turn out
>> food just as well from a camp stove as from a commercial stove.
>
> Then how come restaurants don't use camp stoves, which are much cheaper?
>
>
Not really relevant since the OP is buying this for their house.

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