Best warming drawer for the money?

10 years ago

Can anybody recommend a warming drawer that they like that is not too pricey? I would like one, and it doesn't have to match any of my other appliances other than it needs to be stainless. Thanks!

Featured Answer

plllog

9 years ago

The thing about warming drawers is that they're not so useful in the positions that most people place them. The best locations are just under the counter, either under or next to the cooktop, or in the vicinity of the dining area, or on the path between. Wall ovens, which don't need tending, are usually out of the way of the flow of food, and placing heavy pots and platters in a bottom drawer is a pain, plus stacking waffles or serving up dinner out of a bottom drawer isn't really practical, so people who are used to them only being in that awful position don't know how useful they can be and don't think they need them. I have ovens that can do warming just fine, but they're not convenient for that, and often I want to warm things when the ovens are cooking!

You don't need electronics to make a warming drawer useful to you, and the least expensive one is probably just as good as any other. If you want precise temperatures, you can figure them out with a $10 oven thermometer, and a lo/med/hi dial.

Here I'm quoting myself from 2010 (link below). The principles haven't changed and it's too late at night for me to write this over again:

There are several features to warming drawers that might make the difference to you between one and the next.

1. Temperature range. I wanted plate warming, so a low temperature
below 100 degrees. This is also appropriate for rising bread dough, but
not for holding perishable food. At the top end, some only go just above
200 degrees, others go to about 240. Higher temperatures are needed to
safely hold larger pots of dense food, but you probably don't need more
than 210 or so for that. The higher temperatures are for things like
crisping, I think, though I don't remember that as well.

2. Humidity. As I said above, moisture control is just a lever that
opens or closes the steam vents. That can make a big difference,
especially if you're holding made up plates of dinner. For a covered pot
of stew it doesn't matter much.

3. Size. Do you need it to hold a large pizza box? Several? Do you
want the bins Antss mentioned? (Mine came with them but I haven't found a
use yet and it's a pain to store the bars they hang from.) Is it deep
enough for your pots?

4. Sides. Miele and Gaggenau have open sides, making it easier to get
things in and out when your warming drawer is in a difficult position.
They're also expensive. Mine (Monogram) has sides, and I haven't had an
issue. I've touched the sides accidentally and they're hot enough to
make one draw back, but I haven't been burned. I think it would take
more than a brief touch, and I rarely have mine on high.

5. Computer features. Mine is a simple machine. An on off switch and a
dial for temperature. Some warming drawers have computerized controls
that might make them more accurate, and give you features as well. Like a
4 hour shut off for if you forget what you have in the warming drawer.
Which feature usually implies that there will be a Sabbath Mode, which
overrides the 4-hour shut off. I, frankly, prefer the simple one. It has
a red light to show it's on. That's a good feature. Many don't have
that.

6. Appearance. Some warming drawers can be panelled to match or
integrate with your cabinetry. The Monogram panel ready came with the
stainless front, which one just removes to mount the panel (what they
waste on the extra front they save on making a different unit). There's a
little plastic lens to put on the hole in the panel over where the
light is. Gaggenau's warming drawer has the glass over metal that the
ovens do, so matches them. Similarly, manufacturers have different
handles and details to match their ovens, though the warming drawers are
mostly plain stainless and therefore easy enough to mix and match with
other brands. Most warming drawers nowadays have the controls behind the
door, though I think there are still a few that have the controls
exposed. Manufacturers think people don't want to see controls. Also, if
the controls are inside, you'll be reminded to remove that last bit of
food when you turn off the switch, so it doesn't just rot in there for a
week.

These are all considerations I researched. My priorities, in the end,
were size (deep enough for my favorite pots with the lids on),
temperature range, price, integrated panel (appearance), humidity
control, open sides.

Comments (14)

Gooster
10 years ago
Most of the recommendations I've seen here have not been particular about the brand, except for an occasional problem. I'm giving you a bump to see if any expert can provide a recommendation.

Many retailers and showrooms will have warming drawers in their clearance section, as they are not as popular anymore. Good deals can be found, if you are comfortable buying a floor model.
gabethan
Original Author
10 years ago
I am comfortable buying a floor model. Are they just not utilized which is why they aren't as popular??
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Gooster
10 years ago
I am not certain why the popularity has waned, I was just reporting back what I was told. I speculate it has to partially due with utility, but also due to the fact that many new ranges, steams ovens, speed ovens, and regular ovens now come with a warming feature mode. Also, the ones I saw were part of large displays. Many people like their WD to match the rest of the elements in a stack.

I have one in my new kitchen, and had one in my old kitchen. I use it, and like being able to leave finished dishes in there while I finish cooking the rest. I bought a floor model that matched my nearby refrigerator, at over 60% off retail.
smiling
10 years ago
I also see them on clearance at deep discount at many of the stores in my area. After reading the owner's manual of my new ovens, I discovered that each one can be programmed to turn itself into a warming drawer at the end of the cooking time, so I decided against a "third" warming drawer. Have you checked all your oven functions?
phoenix2000
9 years ago
I would like to bump this question as I'm currently looking for a warming drawer to be part of my island.
PRO
Joe Henderson
9 years ago
Miele makes a nice one. Most of them are pretty simple. I can confirm that we have 5 or 6 floor model warming drawers that we have stuck in our basement. More customers are opting for more versatile steam combination ovens or additional wall ovens with warming modes.
Debbi Branka
9 years ago
I have a KitchenAid brand and I love it and use it a lot. Mine is just under the counter top in the island (the center drawer with 2 pulls).
phoenix2000
9 years ago
Thanks for the great comments. Plllogg, I have researched the archives and seen many of your posts re: this topic, but I missed this one you so succinctly wrote in 2010 (prob b/c I thought going back too far would not be relevant any more). Good to know those comments still apply today.

Plllogg, can your Monogram keep things crispy? I make eggrolls for family gatherings and would love to keep these warm and crispy.

Debbi, your island is gorgeous and your warming drawer is so nicely camouflaged. I have the option to put my warming drawer in the island like you did and it stands right behind my stovetop or put it to the left of my stovetop, but I only have room for a 27" to the left (and it would have to be 24" shallow to fit underneath the counter whereas I could put any size I want in the island. What size is yours and can your KitchenAid keep things crispy?
homechef59
9 years ago
Placing in on the island behind your cooktop would work. In order to get a larger unit, be sure to measure the drawers of the finalist. A lot manufacturers put a face plate that is larger, the drawer itself is smaller, and they sell it as a larger size. Just something to check.
plllog
9 years ago
Phoenix, I don't fry things and have never made an eggroll, so I can't really give you useful information about that. I'm sure if you wanted to try one out at a showroom, the staff would be glad to taste test for you. :)

The difference between moist and crisp is a lever which opens and closes vents in the front panel. Mine does have that feature. I just can't remember right now what I've put in there to stay as crisp as an eggroll. OTOH, they all sell this as a feature for recrisping crackers. The thing is, eggrolls are so moist in the middle, I don't know if just venting the steam would keep them crisp or not. My guess is not.

Okay, I did a Google search and found a post from someone who worked for a caterer who couldn't do it, so I think the answer is no, eggrolls are best right out of the pan. The caterer dried them thoroughly then reheated in the oven, which was okay but not as good as fresh.

Agreed about the position across the aisle from the cooktop. It should be fine.
Debbi Branka
9 years ago
Thanks Phoenix. I haven't tried an egg roll either, but Ive been happy with everything I've put in there for the past 3 years. I tried to take some pix tonight with measurements. My cabinet is a 30", which means I had to go with a 27" warming drawer. It is a regular 24" deep drawer. Here are some pix.
teachmkt1
9 years ago
I have the KA 30" WD. One thought about placement that we read was that WD could be used as a warm buffet server rather than having to rely on heated trays when entertaining. Ours ended up near the range, just below countertop and where the traffic flow would allow guests easy access. Note on the egg rolls, the only crispy solution I've seen is what restaurants often do--a partial fry and then a quick fry just before serving. Helps solve the internal moisture issue mentioned above. Any other solutions for the soggy egg roll dilemma would be greatly appreciated!
homechef59
9 years ago
Crispy Egg Rolls. It's a science problem. The internal vegetables are filled with water/steam. The coating is crispy wrapper fried in oil. The steam has to escape. As it escapes, it causes the wrapper to get soggy. There really isn't a way to hold them for more than a minute without them losing the crisp.

To help mitigate this issue, you will have to cook them using the same technique as French fries. Fry in hot oil until about 3/4s done. Usually, just beginning to brown. Remove from oil. Allow to sit out of oil for a few minutes. This allows steam to escape from French fry or eggroll. Drop back into the oil until brown. The French Fry and eggroll will stay crisp longer. But, only for a short time.