407-295-4489

Tag Archives: Induction

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.

You Don’t Have to Push My Buttons

FrigProInd2Recently product info came across my desk that got me pretty psyched that there is another option for induction drop-in cooktops about to hit the market this fall. When these pieces hit the market they will be one of the few manufacturers to offer one very important feature in the drop-in induction cooktop category….knob controls. If you’ve shied away from tap and smooth touch controls in an induction cooktop, you might want to keep reading.FrigProLogo1

Frigidaire Professional series is coming out in the 3rd quarter of this year with their 30″ and 36″ knob controlled induction cooktop. The MSRP is $1949 on the 30″ and $1999 on the 36″ option, which is significantly lower than Viking and Gaggenau, but just a little lower than Big Chill (other brands offering knob controls for a drop-in, built-in induction cooktop).

FrigProInd3

The 36″ model boasts one 10″ induction element with a min/max wattage of 2500W/3800W, one 8″ induction element of 2300W/3200W, two 7″ of 1800W/2600W, and one 6″ of 1450W/2000W. When using the knob the control knob will allow you to adjust between high and low, as well as increments of .5 between 1.5 and 9. The screen above the knob will display the power level.

FrigProInd5

Having options on the market for a drop-in induction cooktop will open up this type of cooking to clients that are unable to use touch controls and/or may be looking for a more budget friendly choice with design elements that pair up well with the whole Frigidaire Professional kitchen suite.

FrigProInd1

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

“Blank Space”

11873 1000_VIKING_PRWe’ve had a blank space in our Viking kitchen countertop for a short time while we patiently awaited the release of a brand new Viking piece. Much to the surprise of my appliance enamored heart it was filled last Friday with possibly one of the most magnificent 36” induction cooktops I’ve ever laid my eyes on.

Viking36InductionCktp

The LED lighting in Viking’s signature blue illuminates the surface to artfully let you know “Hey, I’m on! Look at me!”

VikingCktp1

There is a subtle wavy image graphic in the corner of each element to indicate which burner, or burners, are on. The 6 elements are 9 inches squared beneath the surface and will boost to a high of 3700 watts (the gas equivalent of 26000 BTUs) for the first 10 minutes when turned on high. ALL of the elements can be on at once and allowing the full surface can be used.VikingCktp2

This model has a beveled edge and a grey-ish mirrored finish that is visually interesting and provides a very different look than any other brand currently in the market. See….

VikingCktp3

If you’re still unaware of the pros of cooking with induction, let me fill you in. It’s energy efficient, much easier to keep clean, fast, and responsive. You really have to see it to understand just how fun induction is to use.  If you’re in the market for a new 30″ or 36” cooktop this Viking cooktop is another reason to visit us.

Maybe this choice will be forever, because it certainly won’t go down in flames…(cue guilty pleasure cheesy pop music)…

 

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…

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!