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Category Archives: Electric Cooking

Some Things Are Meant to Be

Wolf Angle ShotPeanut butter and chocolate. Warm milk and honey. Salt and pepper. Strawberries and cream. Bread and butter. Macaroni and cheese. Biscuits and gravy. Shrimp and grits. Fish and chips. Some things are just meant to be together. And it’s clear that Wolf understands that since introducing their induction ranges.

Wolf Logo

Imagine pairing up an awesome 30″ or 36″ induction cooktop with a 30″ or 36″ dual convection oven and what you get is Wolf‘s freshest addition…their freestanding induction range. Let’s add this up, shall we?

Wolf Pro Induction Range rev

Induction is the fastest, most responsive way to cook. It is super easy to keep clean, is safe, and efficient. Who needs added heat in the kitchen? We don’t. None of us do, especially not in Florida. You can keep your cool with this range surface. Wolf ovens offer dual convection fans, 10 cooking modes, a temperature probe that alerts you when your food reaches temp, and multi-rack configuration convenience. Choose your knob color to make it your own, in black, stainless, or their signature red. Having a pop-out control panel keeps the sleek appearance when not in use, but allows for easy reading when using the oven timer and light since it faces up.Wolf Pro Induction Range 3rev

There are two styles to choose from, transitional and professional, in both 30″ and 36″. MSRP starts at $6695, with the 36″ professional model topping out at $9350. We have the 36″ professional induction range on our floor if you are ready to jump into the best of both worlds, Induction and Wolf. Some things are meant to be.

Fight Like a Viking

11873 1000_VIKING_PRAs a dealer we are invited to learn and cook on many manufacturer products. This week in my appliance adventures I flew into Georgia with healthy skepticism of the Viking product line.  Because I’m such an appliance geek, what I learned surprised and excited me. Viking keeps fighting…

Since being purchased in 2013 by Middleby Corporation, a leader in commercial kitchen technology, Viking has reinvented and revitalized their brand. Let me take you on a mini tour of how they’ve done that.

VikingCooktops2

Infrared broil technology in their electric ovens, and a carpet of broiling fire in their gas ovens, was really something to watch and use. The power of their induction elements and knob-controlled cooktops open up the market for those wanting more speed and/or have difficulty using electronic touch controls.

VikingBroiler

Learning the various ways to use a warming drawer for slow cooking recipes will make this a must have piece in any kitchen. They also offer the only combi-steam-bake-convection microwave on the market. But by far the most impressive of their commercial technology is due out on the market this year with the introduction of the Turbochef oven to the residential market.

TurboChef

Turbochef uses radiant heat, microwaves, and convection in a way that will take our fast pace cooking to a whole new level. It’s used daily in well known companies commercially to speed up cooking, crisping, and baking to minutes instead of hours. Baked potatoes, French fries, breads, meats, desserts, you name it…done in minutes. Imagine a whole meal cooked for a large crowd in 20 minutes. This is the future and the future is knocking hard and fast on our kitchen doors. Wait for it….

VikingCoke

Refrigeration in Viking has major changes (thankfully). The free-standing, counter-depth piece pictured above is the only piece made by another company….but since it was filled with Coke products….it deserved a picture here. Their built-in products have better hinges and the addition of their Ion Purification System called the “Plasmacluster System”. This type of purification is used in the medical field and the military to clean bacteria from the air and aid (in this situation) in food preservation. It doesn’t use a replacement filter because it’s not a filter. Their compressor design does not require cleaning because of the way it’s designed. They use metal shelving on the doors and tempered shelves on the interior. They offer a max cool in the freezer and refrigeration sections to bring quick cool to just packed refrigerators. The crisper drawers control and introduce humidity where it’s needed most. It’s worth checking out.VikingRef

They have taken the Blomberg dishwasher as their own and with it have combined some of the best features found in many leading dishwashers on the market today. They offer two dishwashers, one with a third rack. Their third rack machine doesn’t cover the entire top of the dishwasher. This helps to accommodate large stemware on the second shelf. All models offer a third wash arm in the top of the stainless steel tub. While not the quietest at 48 dBa, it does offer a final rinse cycle at 167 degrees and their longest cycle is about 2 hours. That high temp final rinse, along with the fan assist, will aid in condensation drying which has become an industry standard.VikingDishwasher

Viking has the ingenuity of design engineers from 67 commercial divisions of Middleby working to bring commercial cooking to a residential environment. Viking Pro offers 2 year warranty.

There is so much I can’t fit into this blog, but come in and let me tell you the story of any piece in their line. Viking is definitely a company worth watching closely to see what new ways our lives will change in the kitchen in months and years to come.

VikingResults

Is New Technology Great?

JennAirWifiOven5Can you remember a time when you had to wait for the 11 o’clock news to get the sports scores? Have you ever had part of a song lyric in your head but couldn’t remember the whole song?  Or been in the grocery store and didn’t have the list of ingredients for the recipe you want to make?  Can you live without your smart phone?  With Google in your pocket, we can have a world’s worth of knowledge available anytime.  If you take your phone or tablet with you to the kitchen, you can look up recipes or cooking techniques with ease.   WolfWallOven2

I almost never reference a cookbook anymore.  Pretty soon, you may not even need to power up your phone or tablet to be a better cook.  We now have at least four brands of ovens (click on any of the pictures to go to their sites) with some pre-programmed smart cook functionality and at least four brands that are offering limited wi-fi connectivity to control or check your oven remotely.

WolfWallOven

I said “at least” because new models are being announced or rumored all the time. If you don’t cook a prime rib regularly, you may forget what temperature to set the meat probe. A smart oven has that built into it.  Just pull up the smart cook function and tell it that you want a medium rare prime rib and the oven does the rest.  Today’s most advanced ovens have settings for beef, pork, poultry, baked goods, and many more foods.

DacorWalloven A few days ago we installed Jenn-Air’s new oven.  It has their second generation advanced touch controller with photos of food built in.  If you don’t know the difference in medium and medium rare, the photos show examples of each.JennAirWifiOven6

The interface is now easier to use and they have added app controlled Wi-fi connectivity.  I installed the app this morning and without touching the oven, I changed the touch screen image, turned on the oven, and set the timer.  The advantage is that you can start the pre-heat while you are at the grocery store or turn off the oven that you forgot before you left the house.

JennAirWifiOven2Come by and we can show you the advanced controllers from Jenn-Air, Miele, Dacor and Wolf. Be sure to bring your phone so you can play on one yourself….just make sure you turn off the oven before you leave!

More Than Words

gaggenau-logoGaggenau. I’ve mentioned the name a few times to a few people outside of my industry with looks of “Huh?” But those who know Gaggenau, know Gaggenau. This super premium brand, with exceptional quality and styling, is worth knowing about. The design, while not for everyone, may just be yours. If it is you’ll recognize it immediately. Gaggenau2 The sleek design, innovation, quality, and artistry of Gaggenau has always caught my eye. The attention to detail and craftsmanship in their built-in cooking products, refrigeration line, ventilation, and dishwashers are a true reflection of their premium status in the appliance industry. I could tell you that the ovens have doors that never get hotter than 65 degrees on the outside. I could tell you that their built-in cooktops have knobs that are integrated into countertops creating seamless countertop views. I could tell you that you can combine a variety of cooktops to create a custom cooking combination.Gaggenau2__1807_x_1357_-1438x1080 I could tell you how the refrigerators disappear in a kitchen but have stainless steel interiors, precision temperatures, and are the quietest in their class. I could tell you that BSH, the parent company of Gaggenau, Thermador, and Bosch, with Gaggenau being the top of their lines, produce their dishwashers. Yes, that kind of quality. Gaggenau1 But talking and telling rarely translate to the actual experience. Seeing the product, turning the knobs, feeling the weight and sturdiness of the doors, viewing the lighting, touching the materials used to manufacture their product, that’s when you know Gaggenau. There are some things that don’t require words. Gaggenau is one of them.

GAGGENAU Induction CooktopREV

With a few pieces on display and a full kitchen to be completed by 4th quarter 2015, come in to our showroom and see that even one piece will tell you all you need to know without hearing a word.

Whatcha Got Cooking?

bsh cREWThis week I was given the opportunity to fly to California for BSH immersion training. I’ve never been to California and haven’t been to an out-of-state product training in quite some time. I had no idea what to expect, who I’d meet, or how much I’d learn.

What I found in Cali was this…no matter where you go, or where people come from, good people are good people. The crew we had at this training was by far the best group of people I’ve ever had the pleasure of learning with. We laughed, we laughed harder, we cooked, we learned, and we made some really great friends that became more like family on this trip.

BSH 2There is something to be said for being able to cook on Bosch products surrounded by bright, funny, creative people. It also helps to have a professional chef explaining what to do. We used induction, gas, steam, convection, and learned all the different ways Bosch can really make a decadent meal fast, easy, fun, and exciting. The BSH group gave me the chance to try out one of my own family rice recipes to give me that final push to give up my aluminum pot and fully embrace induction cooking. My classmates enjoyed my dish (or they were just being kind) and I was sold on induction.

BSH 3We have many of these pieces on display at Aggressive. BSH provided us all with a steam cooking recipe book. I’m heading back to Florida today armed with a plan to try these recipes, along with my own, on our live appliances.

bsh 4I gained so much knowledge this week, but one of the most important things I took away from this trip was that there are great people that live all over the world, people that have so much to share and teach you, people passionate in their appliance geekiness and sillyness. I feel honored and privileged to have met them all. Special thanks to the BSH family for providing us this opportunity!!!

BSH Crew NightNow….come on down and let’s take my Bosch knowledge for a spin!!!! I’ll be steam/convecting goodies REAL soon…

I Can’t Drive 55

 

Doesn’t the Highway Patrol try to tell us that speed kills?  Anyone that has seen me drive will think it is ironic that I’m pointing that out.  I really don’t drive that fast, but I do enjoy the turbo and the awesome suspension on my car sometimes.  In the kitchen, it is a different story.  When cooking, speed thrills.  Restaurant chefs love ovens that will blend a little microwave with baking heat.  In our industry, we call those Speed Ovens.  Thermador introduced that technology in the 70’s, but several brands now have speed ovens.  GE’s Advantium® oven is the best known speed oven.  Instead of traditional heating elements in a microwave, they have halogen light bulbs that get hot almost instantly.  When the halogen heat is used in conjunction with a little microwave energy, your food can be done up to eight times faster.  Sounds complicated, doesn’t it?  Well, don’t worry, they made it simple.

MonogramSpeedOven

The home economists who work in GE’s Louisville, KY design center cooked and experimented with so much food they all gained lots of weight, but in the end they were able to program the Advantium to automatically use just the right amount of halogen, convection and microwave for dozens of foods.  Just dial up the food that you are cooking and the oven does the rest.  Miele, Jenn-Air, and Bosch have similar ovens, all of them with automated speed cooking.  If you just want to microwave, they do that too.  They will just convection bake as well, so it’s like getting three ovens in one.

TurboChef

All of the ovens mentioned are based on microwave ovens.  They are big enough for most things, but maybe not everything.  If you want your Thanksgiving turkey in less than half the normal time, then you probably need Viking’s new TurboChef oven.  They are promising cooking speeds up to 15 times faster than conventional cooking.  Viking Range Corp was purchased in 2013 by restaurant equipment manufacturer The Middleby Corporation.  Middleby’s plan is to take commercial technology and migrate it into residential kitchens.  This month they begin shipping the Viking version of the commercial TurboChef oven.  The oven cavity is as large as a standard oven and it blends baking heat and microwave energy with up to 60MPH hot air.  With a TurboChef, you’ll be able to sing along with Sammy Hagar as long as you change the words from “I can’t drive 55” to “I can’t cook 55!”

Blog Author – Our In House Appliance Expert, Doug White

What’s All the Buzz About?

Induction cooking literally creates quite the buzz…..

Recently we had a client come in asking about the buzzing coming from her induction range. She didn’t know if it was supposed to be making sounds when turned on and in use. There can be a buzzing sound that varies both in volume and pitch depending on the cookware, the brand of the appliance, and the amount of contents within the cookware.

The buzz is caused by the vibrations of the metal within the cookware used and varies depending on the metals within the pan itself and how the metals are distributed within it. Each appliance manufacturer uses their own design and engineering to create their inductors which in turn may cause natural variances in the tone and volume of the buzzing if it is heard at all.

INBoil

We conducted our own experiments in our live showroom to find out more by using different cookware brands, a cast iron pan, and a few of our induction cooktops. We found that cast iron makes virtually no sound on any brand. We also found that the amount of water in each pan would change the pitch of the buzz. We found that different pan brands created different buzzing sounds. We found that once the water began to boil, the sound of the boiling water overpowered any buzzing sound that was present. We don’t think the sound is noticeable once those spoons start clanging and meals start going!

These factors may or may not be important depending on the chef, but we felt it is worth mentioning. We encourage anyone to come down and test this unique induction feature with your own pots and pans to hear for yourself….the buzz on induction!!

Induction vs Radiant Cooking

Smooth, sleek, easy to clean, electric cooking….let’s explore two options when electric cooking is your cooking preference.

Radiant cooking is similar to electric coil cooking. It heats the surface of the cooktop and is slower to respond. The cost is significantly less than induction. It is a great option if you want a great, smooth top look without a big price tag.

Induction cooking offers precision, speed, and safety. These features come at a premium as compared to radiant cooking. Induction works by using electromagnetic energy. Induction works in conjunction with your cookware to transfer heat magnetically. Cookware used must be made of a ferrous material to make the magic happen. It responds to control adjustments instantly. The instant on and off is similar to gas cooking and will boil water faster. The heat is created by the transference of magnetic energy so the top of the cooktop remains cool wherever a pot or pan isn’t being used. This is a great safety feature. It is incredibly energy efficient as it requires little power or fuel to function. While your existing pots and pans may not work with induction, a simple test can be done by placing a magnet at the bottom of your cookware. If it adheres, your cookware will work.

Induction is definitely the way to go for electric cooking due to its fast response, precision, energy efficiency, and safety features, not to mention having electromagnetic fields preparing food is a pretty awesome way to cook!