Capital Culinarian - About to buy questions.
Saw the CC at a local appliance store and I really like it. Did a lot of research on these forums and only a few concerns remain. Hopefully you can put me at ease, or direct me to a different range that would suit me better. I'm looking at either the 30" or 36" with all burners free standing range, manual clean:
1. The racks. All I can fit under the broiler on the top rack is a cookie sheet. I read some threads that this may have changed with recent production models, but then read conflicting posts where others say only a shelf was added and the top rack position has not changed from the original. Please tell me what the current production model racks are like!
2. Can I use small pots and pans on the CC burners? I have two little kids, infant and toddler, so I am often cooking a little pasta or veggies in a small 1 Qt saucepan. Is that pot going to tilt or get hung up on the grate openings if it is not on-center all the time? I notice the openings on the grates are pretty large. (BTW - often cooking one meal for adults and one for kids, I'm really leaning towards the 36" range for the extra burners. Please chime in on that too!)
3. Simmer temp. - Similar to the above, some nights here are just jar of pasta sauce with some pasta. Or I'm cooking for two and have small quantities or sauce or chili or stew in a small 1.5 Qt saucepan. Because of the diaper changes and 3 year old "melt downs" seem to always occur right when dinner is ready, I often have to keep things warm on a very low simmer, so the rest of the family can get themselves to the table (seems like a 20 minute affair some nights!) Will I scorch our dinners?
4. I know I'm leaning towards 36" with 6 burners, but who has the griddle and can't live without it? My current plan is to get a nice heavy 14" x 23" griddle pan and use that on top of a 6 burner range. But lugging it in and out of storage may prevent it from getting much use.
Just a little bit about me, if it helps. I am not a professional chef. But when I was younger I worked summer jobs in a few restaurants (prep cook, dishwasher, bus boy) and I totally got bit by the foodie bug. So I've been around and have used some professional equipment. I would consider cooking one of my hobbies, not a chore. I make my own stocks, I make dishes that start on the stove top and finish in the oven/broiler. I do stir fry (although very limited with current range). So I think a pro-style stove for me is not just for looks (although I can't pretend that is not part of it), I'm going to use the heck out of this thing!
What about the 36" oven vs the 30" oven? Are the pre-heat times very different, anyone put a stopwatch on this?
I know I will probably never need more than two high output burners on my stove. But I like the CC flexibility to not have those burners positions preset by a factory. When I stir fry, I want high heat in front. Boiling pasta, high heat in back. Boiling pasta AND searing protein, I want to be diagonal corner to corner.
And seems like the CC gets all the love, with the Precision model not talked about much. Based on the above, would you recommend one over the other?