BS vs Wolf
I just started my kitchen remodel. I live in Arlington Va in a tiny but lovely colonial. I've done my homework here on the forums but am still struggling over my choice.
I've gone and laid my hands on a BS cooktop and am very drawn to it for all the obvious reasons. Unfortunately the dealer didn't have a working oven, but I still am able to see the fit and feel of that as well.
I love the higher BTU capacity, but honestly I have never actually cooked on a pro style range.....
I guess my biggest questions/concern is will I be able to simmer like I do on my crappy closed burner GE?
It seems like a good measure for me would be something like making rice on the stove top. Is this something I can only do on the simmer burner or can you actually do a low simmer on the 15 and 22000 BTU burners as well?
And will the oven run me out of the kitchen from heat when baking? Its been really hot here on the east coast and even with the remodel my kitchen will be what many of you would consider small. How much heat does the oven put out?
Asking this subjectively not scientifically.
In my indecision I tend to look at Wolf and closed burners/well insulated oven as a safe choice.
I know their duel fuel ovens are suppose to be exceptional.
But I almost feel like what's the point in going upscale without open burners. Love any input....I can't manage a trip to Boston to cook on a CC. I'll need to make a decision with a bit of a leap in faith!