synonymouse Wrote:
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> If you cook you know that a natural gas stove is
> superior to electric. That's why restauranteurs
> are opposing this nonsense, in Sta. Rosa as well
> as in Berserkly.
>
> Add to that the domestic ranges they are peddling
> now have tiny burners and motherboards that
> self-destruct within a few years. We have a
> Jenn-Air dual fuel in a rental with a crapped out
> mainboard that costs more to replace than the
> stove is now worth. Total planned obsolecence
> courtesy of EPA and sleazy manufacturers.
>
> Take a look at the $6k to $8k Blue Star that sport
> burners that are like half the size of the 1995
> residential Garland I have. Garland sold the
> rights to Blue Star when they exited the domestic
> business.
>
> But I talked to Comstock-Castle in Illinois and
> they will build you a 36" all stainless steel 6
> burner range with cast iron star burners and add
> all the current electronic features reataurants
> don't like and extra insulation too, for a price.
> Stainless steel bullnose, cast iron grates, and
> one big drip pan. Even adjust the BTU's down a
> bit on the stove top burners if you want. No
> broiler but the in oven infrared gas broilers have
> real problems in that they are too hot IMHO for a
> range and their hot surface ignitors burn out real
> fast. Found that out with my Garland and don't
> try to fix or use it anymore. But Blue Star still
> features it and I think with the same ongoing
> issues.

Are you saying that you actually cook you food before eating?