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Someone who recently decided on a Chambers over a Viking made the comment that he hopes he likes cooking on the Chambers since he really enjoys cooking.
I know a bunch of you are Masters of Your Kitchen so I thought it would be a fun post to get your feedback on why it's better to cook on a Chambers than on a modern "professional" grade stove.
Oh RobbieQuest....now you've hit the jackpot. I traded in a professional Gaggenau cooktop for my 61C. The hoots and hollers from friends, neighbors and business associates can still be heard bouncing around this neighborhood. As an Interior Designer, I design kitchens, spec appliances and materials for up to twenty kitchens a year. Nearly without exception [there are a few who do not fit this rule] people want the biggest, the best, the most powerful...what that translates to is "the most recognizeably most expensive brand possible." In this market, what the neighbors think is everything.
Within the past year, I have put together kitchens in the 85k to 150k bracket for NON COOKS. I call them KOOKS. Like crab with K. Can you imagine 70 linear feet of granite counters, two viking ranges, three dishwashers and enough refrigeration to cool Boise for a family of two ? Oh, did I mention they don't cook ? Well, they don't. With great pride, the homeowner told me "I am a prosperous and well known person in this community, my kitchen should refelct that". The cllients who have modest budgets and who could really use and enjoy the best equipment rarely get it.
So, out of frustration and hoping to set a better example to potential clients, I set my sights on something that: did not require the new manufacture of anything, that was already proven, that was a standard for others to be measured against, that did not claim itself to be from a specific period, that was modest in cost, that was high in function, that was simple in maintenance and perhaps most importantly to me, impossible for someone to look at and think "oh, he paid X amount of dollars for it".
With the Gaggenau, there was no "charm" in cooking. Everything about the unit was fantastic but maybe that was the problem, it was all JUST TOO SLICK. Ever since Francis entered this kitchen, we have both been cooking and baking - daily. Today, it was French Toast for breakfast, baked Schnecken, broiled steaks, mashed potatos, mushrooms and lastly a nice batch of organic dog biscuits for Sheila.
This range is like an old outfit that you love and never want to get rid of. http://100_0961.jpg
Cooking on the Chambers is like driving a great old road car...it has the power, it has the design, it has all that you need BUT, you must know how to use it all - it does nothing for you, YOU do all the work. The modern ranges are like modern cars - always reminding you to do to do to...you just can't drive it, you need to placate it first then play along...like it's HAL2000 [Kubrik Space Odyssey] ...don't let HAL overhear you....or he'll take away the power....lol.
A bit long winded and off on a few of my typical jet streams but,hey, in a word, it's a ****uva better stove !
<font color="#FFFFFF" size="1">[ December 31, 2005 12:07 PM: Message edited by: Todd W. White ]</font>
Oh Ha did you give me a chuckle or two! Yes, I've seen the kitchens of people that don't cook. They're hugh, high tech and have enough refrigerator space to keep food for a small army...to bad when you open it all you hear is an echo, nothing in them. Beleive it or not I got my chambers from one of those kitchens...ritzy area, hugh kitchen and if you saw my stove you would know she never cooked. The stove was original to the house.
Hopefully, I will be able to give her a proper spot when I redo my lo-tech kitchen. Cooking on a chambers can't be beat. Food never tasted as good on my new stove. There's something just so magical happening when you cook on the chambers.
By the way thank you for the tip for getting craftsmen. I'm going to start looking into it next week.
Treatmaker
You'all inspire me. I'm not the cook in the family but I'll be trying my hand at it whey Matty's finished.
Getting closer to finished each day. Everything is painted and have some more polishing to do.
Can't get over all the grease Install the safety valve - picked it up yesterday - so much cleaning - at least we're working with clean parts now.
Sent the oven racks out to have them ceramic coated - space age treatment - looks like chrome but it's tougher.
Ron
Ron,
I'd like to know more about that coating...
The ceramic is sprayed on and then baked @ a high temperature 1500 or 2000 degrees or so. Hot rodders have been treating exhaust headers in chrome or black for years. It will not rust or change color.
I'll post pics when I get them back.
Sent them to Precision Coatings in Tulsa and should have them back next year....
Ron
T.
I was looking at Viking and Wolff stoves. I wanted a stove that put out higher BTU's than the standards. I wanted burners and grates to be able to heat evenly and hold 12" cast iron pan. Also when I was cooking for the large pans not to touch/overlap and sit evenly centered on the grates. I also wanted more of a "user friendly" stove.
I got that and much more with Big Bertha!!
The added bonuses are the T-well and griddle/broiler.
As Asfan stated there is no "charm" in the modern stoves.
[img]graemlins/chat.gif[/img] There's always a story to tell with a Chambers!!
Berlyn
<font color="#FFFFFF" size="1">[ January 01, 2006 01:23 AM: Message edited by: berlyn ]</font>
Ron,
How much is it for the chrome-look ceramic treatment? I was going to have my racks chromed but the regular oven heat just turns them bronze anyway... Would like to have that chrome look but have it last.
Post some pics when you get 'em done.
Mark,
Cost is $50. I had them sand blasted first along with other black panels.
The sand blasting cost $65.
I'll post pics when I get them back.
Ron