This was such a fantastic video with knowable insight, great interview. One suggestion: rather focus on both their faces for more than 2 min you should keep rolling down the aisle and keep showing other ranges. I think most people can multitask by hearing the host & guest while seeing other things in the video.
What salesmen fail to tell buyers is that you may need to get the home gas supply looked at to see if what you have running on gas already will not reduce the performance of any of the home gas appliances. We are looking at getting a 48” Range and we need to get another supply line run from the meter to accommodate the new range. If we had just tapped off the current main gas line in the home there was not enough supply available should we especially in the winter have two home furnaces going and a garage heater. So please tell the home owners to get the local gas company to do the check and have their home supply inspected to see if it had enough extra supply capability so it will do the job without starving other appliances.
You can tell Dennis is the very knowledgeable boss and wants Eddie to respond as they practiced. 😂 Like when he asked about the size of standard home ranges. Very informative video.
Fascinating. My wife and I have recently built a custom home. We have three small children. We elected to go with dual microwaves and fill the 36" range space with extra laundry baskets. Super practical.
Another suggestion is the Hood Vent , Remember gas is Drawn in upwards , ask the Sales Associate if the Range has a down Draft easing the flame and heat source away ..Instead of Upwards The Hood if Placed above should be 2 inches wider on each side of the Range making for better extraction of Cooking Odors
For me it's interesting to see the design standards in the US compared to the rest of the world, you see here all the knobs are HUGE and imposing whereas for the rest of the world the knobs are really minimised in size to the point many models completely remove them replaced by a fully digital display. btw, BTU wise, please consider the commercial kitchens have far stronger overhead rangehoods to get rid of the gas fumes, these gas fumes that include carbon monoxide which is completely invisible, tasteless but is deadly if allowed to build up. Consider your ventilation when considering higher output burners.
Cleaning an open burner system like Bluestar is no big deal. I own a six burner Bluestar range top and a Bluestar french door electric wall oven and I can tell you that IF i ever move they are coming with me.
My 49 inch hood vent 1200cfm was 1400. The return air required cost 4000. Most people wont go above 400 cfm so they can skip the return air. If I'm buying a 48 inch bluestar rnb I want to be able to use it
It’s nearly impossible to find a range in the US with open burners. I had a Blue Star Rangetop in our previous house and will be replacing the old gas stove in the house we recently purchased. I’m not sure I’ll go the $$ for another BlueStar but it’s an awesome product so I might. I wish you had made some good comparisons between the various range available on the market now. I’m looking at BlueStar but also considering a lower cost Ilve or Hallman, which have such beautiful styling. My first choice would be BlueStar.
Yes, after all of this, what is the best professional range? I am looking for all-gas 36 inch. I hate all those digital controls. No lights. Just a plain, simple, gas range built like a tank that will last 20 years. What about NXR vs. Thor?
I'll save yall some time.......do not by Vikings products, we have a gas stove and fridge. In a 10 yr period they've been worked on 9 to 11 times and now fortunately they're out of warranty.....to bad for me on a ON A DEFECT THEY ADMIT TO. Go GE!!
Yale Appliance, would you please do an in depth comparison between the Bertazzoni MAST366GASXT vs. the Fisher & Paykel OR36SCG4X1? Off the top, I can get an extra burner with the Bertazzoni. The Fisher & Paykel offers only 5 burners. The Bertazzoni has better btu numbers, going from 750 btu's to 19,000 btu's. Fisher & Paykel goes from 1,000 btu's to 18,000 btu's. One of Bertazzoni's burners goes down to 750 btu's but the rest of their burners have higher btu's. What if you want to simmer more than one sauce at a time? Fisher & Paykel's burners only go down to 1000 btu's but all of their burners go this low. I am not worried about the btu's at the high end but the low end I am worried about. Are Fisher & Paykel's 1000 btu's low enough for a gentle simmer? The Betazzoni doesn't have a storage drawer. The Fisher & Paykel has a storage drawer. The Betazzoni seems to have a thin rubber door seal which can wear out faster than Fisher & Paykel's more robust woven door seal. I would like to know more about which brand has a better, longer lasting door seal. Also, on the Bertazzoni, I can easily see sauce spilling into those rear air vents at the back of the oven. Is there a way to clean these vents if this happens? The Fisher & Paykel doesn't have this problem. The Bertazzoni has a 11,000 btu infrared gas broiler. Is it similar to the ceramic infrared broiler in the BlueStar Pro range? Though infrared broilers are preferred, is Bertazzoni's 11,000 btu broiler better than Fisher & Paykel's conventional 13,000 btu gas broiler? I finally found a stat that is the same on both ranges. The baking/roasting power on both ranges have a maximum 17,000 btu's. The difference is that Bertazzoni's oven is always on and kept at a constant temperature. I've never cooked with a range like this before and I wonder how much of an advantage it really is over conventional oven that turn on and off to regulate the temperature. Finally, at least of this writing, Fisher & Paykel is offering an extended 5 year warranty on all of their products, unheard of in the industry. Bertazzoni's warranty is the conventional two years so you will have to purchase an additional warranty for peace of mind. There are other questions I have too but this is a start. The problem with appliance dealers, blogs, and reviews is that no one really seems to be a consumer advocate. Has anyone addressed the issues I brought up here? I think potential customers would like to have answers to these questions.
You must have a fan/ventilation (due to carbon monoxide) when using a gas range regardless if it has an indoor grill or not. I hate to say it, but induction is a much greener technology.
It can vary a great deal as far as cooking modes, too many really to list but I suggest you check out the warranty period for individual brands, often these very expensive stoves have no longer warranty than the cheap models which suggests to me they are no more reliable than the cheap models despite the huge difference in cost.
If by pro the meaning is as used by professionals it’s is total rubbish, whilst they are a better standard that the everyday appliances they are designed and manufactured for the domestic market
@@LceOnline in Order for these to comply with code In People’s homes they can’t be the same as commercial equipment. It’s a different set of safety compliance codes
Good Video but please for safety sake mention the High BTU make sure they follow Code and Install a FIREWALL and pull a Permit the higher the BTU needs severe Fire Wall install or you can loose your House !!
That's a good point. Each city/county has their own regulations regarding ventilation and firewalls behind ranges depending on BTU output, wall material, and more.
We don't sell commercial products so wouldn't be your best resource for that. From a residential perspective, BlueStar makes high quality products and the ranges are built off a commercial platform so that would be a brand to consider.
Typically A30” is what you find, but with an existing home ,wanting to put in 36”. Can be easy, but in too many cases, now you need to EEMOVEa base cabinet, but then a HOOD MAY NEGATE THE UPPER CABINET TOO, SIMPLE EH ?🇺🇸🇺🇸🇺🇸🇺🇸
bjhe333 Blustar is the only brand that makes wall gas oven. But their reliability is very poor compared to Thermador and Wolf. Stay away from VIKING as well.
Do you have a list of burner names that are different shapes and the advantages and disadvantages they give. Like the thermador star shape or the name of burner at 8:30.
They missed the importance of burner delivery. Sealed (solid disk) burners tend to heat in a ring with a cooler spot in the center. Star or concentric ring burners have more uniform heat patterns without a center cold spot. Open burners seem to have best heat patterns. You can simply test this with a large (12”) skillet by placing about an inch of cold water in it, turn the flame on, and watch for boiling bubbles to form. A solid disk burner will almost always form a ring of bubbles with the center cool spot obvious. Star, concentric ring, or open burners give uniform bubble formation showing uniform heating. A center cold spot really shows when actually cooking. This is really important when you spend a lot for a high end range an are concerned about more than looking pretty. Unfortunately most manufacturers do not focus on this, even the high end names. A few do and these are the ones to buy.
@@timb1868 you really highlighted the most important point that the manufacturers in the US have missed. I have been looking for a gas range for Indian cooking and to fi8nd something close to In dian style gas stove. Found blue star and thermador close. Would you like to suggest a few. I am looking for high btu all burners.
@@nidhiprasad Get a Wolf 48" range. They are top of the line in btu burners, and the parts and service is the best of any brand on the market. It's pricey, but is worth it and will last for decades!!!!!! 👍
Commercial ranges are too powerful for residential kitchens. The output of these ranges can be dangerous because of the heat and gas they put out. You must install commercial ventilation with it as well. Plus you risk losing your home insurance because of the safety hazard.
We love induction, but sometimes it's not easy to get the proper voltage up to the kitchen. It's great if you're renovating and have the opportunity to run the proper electricity up to there but if you already have gas, it's easy to stick with it.
This was an excellent video. Very informative!!
Thank you!
This was such a fantastic video with knowable insight, great interview.
One suggestion: rather focus on both their faces for more than 2 min you should keep rolling down the aisle and keep showing other ranges. I think most people can multitask by hearing the host & guest while seeing other things in the video.
What salesmen fail to tell buyers is that you may need to get the home gas supply looked at to see if what you have running on gas already will not reduce the performance of any of the home gas appliances. We are looking at getting a 48” Range and we need to get another supply line run from the meter to accommodate the new range. If we had just tapped off the current main gas line in the home there was not enough supply available should we especially in the winter have two home furnaces going and a garage heater. So please tell the home owners to get the local gas company to do the check and have their home supply inspected to see if it had enough extra supply capability so it will do the job without starving other appliances.
You can tell Dennis is the very knowledgeable boss and wants Eddie to respond as they practiced. 😂 Like when he asked about the size of standard home ranges.
Very informative video.
Haha! They're both great. It's not so easy to do this in front of the camera for everyone.
I bought a Kenmore induction range about 6 years ago and I love it. I would never go back
Installation challenges!! Spot on, this is often overlooked for hoods.
Fascinating. My wife and I have recently built a custom home. We have three small children. We elected to go with dual microwaves and fill the 36" range space with extra laundry baskets. Super practical.
I honestly can't tell if you're being sarcastic or not, that's very resourceful 😂
😂
This was an absolutely awesome video that covered pretty much all the aspects and terminology around ranges. Thanks for this. Very helpful.
Glad you enjoyed it!
Another suggestion is the Hood Vent , Remember gas is Drawn in upwards , ask the Sales Associate if the Range has a down Draft easing the flame and heat source away ..Instead of Upwards The Hood if Placed above should be 2 inches wider on each side of the Range making for better extraction of Cooking Odors
Good points!
For me it's interesting to see the design standards in the US compared to the rest of the world, you see here all the knobs are HUGE and imposing whereas for the rest of the world the knobs are really minimised in size to the point many models completely remove them replaced by a fully digital display. btw, BTU wise, please consider the commercial kitchens have far stronger overhead rangehoods to get rid of the gas fumes, these gas fumes that include carbon monoxide which is completely invisible, tasteless but is deadly if allowed to build up. Consider your ventilation when considering higher output burners.
Thank you
touch screens will fail way before mechanical knobs will
Cleaning an open burner system like Bluestar is no big deal. I own a six burner Bluestar range top and a Bluestar french door electric wall oven and I can tell you that IF i ever move they are coming with me.
In regards to the grill, it all depends on what you want to grill, like sandwiches or warm tortillas I'm sure would be great!
My 49 inch hood vent 1200cfm was 1400. The return air required cost 4000. Most people wont go above 400 cfm so they can skip the return air. If I'm buying a 48 inch bluestar rnb I want to be able to use it
IMO, BlueStar is the gold standard! Congratulations!
It’s nearly impossible to find a range in the US with open burners. I had a Blue Star Rangetop in our previous house and will be replacing the old gas stove in the house we recently purchased. I’m not sure I’ll go the $$ for another BlueStar but it’s an awesome product so I might. I wish you had made some good comparisons between the various range available on the market now. I’m looking at BlueStar but also considering a lower cost Ilve or Hallman, which have such beautiful styling. My first choice would be BlueStar.
I'm thinking Italian ( bertazzonie forno).
Wish they'd touched on induction ranges
Leslie, they DID,,on a SEPERATE one comparing INDUCTION UNITS 🇺🇸🇺🇸🇺🇸🇺🇸
Yes, after all of this, what is the best professional range? I am looking for all-gas 36 inch. I hate all those digital controls. No lights. Just a plain, simple, gas range built like a tank that will last 20 years. What about NXR vs. Thor?
We don't sell NXR or Thor, so we don't have any stats on those.
I'll save yall some time.......do not by Vikings products, we have a gas stove and fridge. In a 10 yr period they've been worked on 9 to 11 times and now fortunately they're out of warranty.....to bad for me on a ON A DEFECT THEY ADMIT TO. Go GE!!
Try a BlueStar gas range...no frills, just what you need. Pricey, but really nice.
Greg Buck thanks for the input.we are shopping around for gas range and Viking is on the list, now I can scratch it off
NXR and THOR are not quality, get a Capital or Thermador!!
I waiting for these brands to reach the Caribbean small islands.
Yale Appliance, would you please do an in depth comparison between the Bertazzoni MAST366GASXT vs. the Fisher & Paykel OR36SCG4X1?
Off the top, I can get an extra burner with the Bertazzoni. The Fisher & Paykel offers only 5 burners. The Bertazzoni has better btu numbers, going from 750 btu's to 19,000 btu's. Fisher & Paykel goes from 1,000 btu's to 18,000 btu's. One of Bertazzoni's burners goes down to 750 btu's but the rest of their burners have higher btu's. What if you want to simmer more than one sauce at a time? Fisher & Paykel's burners only go down to 1000 btu's but all of their burners go this low. I am not worried about the btu's at the high end but the low end I am worried about. Are Fisher & Paykel's 1000 btu's low enough for a gentle simmer?
The Betazzoni doesn't have a storage drawer. The Fisher & Paykel has a storage drawer.
The Betazzoni seems to have a thin rubber door seal which can wear out faster than Fisher & Paykel's more robust woven door seal. I would like to know more about which brand has a better, longer lasting door seal.
Also, on the Bertazzoni, I can easily see sauce spilling into those rear air vents at the back of the oven. Is there a way to clean these vents if this happens? The Fisher & Paykel doesn't have this problem.
The Bertazzoni has a 11,000 btu infrared gas broiler. Is it similar to the ceramic infrared broiler in the BlueStar Pro range? Though infrared broilers are preferred, is Bertazzoni's 11,000 btu broiler better than Fisher & Paykel's conventional 13,000 btu gas broiler?
I finally found a stat that is the same on both ranges. The baking/roasting power on both ranges have a maximum 17,000 btu's. The difference is that Bertazzoni's oven is always on and kept at a constant temperature. I've never cooked with a range like this before and I wonder how much of an advantage it really is over conventional oven that turn on and off to regulate the temperature.
Finally, at least of this writing, Fisher & Paykel is offering an extended 5 year warranty on all of their products, unheard of in the industry. Bertazzoni's warranty is the conventional two years so you will have to purchase an additional warranty for peace of mind.
There are other questions I have too but this is a start. The problem with appliance dealers, blogs, and reviews is that no one really seems to be a consumer advocate. Has anyone addressed the issues I brought up here? I think potential customers would like to have answers to these questions.
I feel like you just did the in-depth comparison you were asking for
You must have a fan/ventilation (due to carbon monoxide) when using a gas range regardless if it has an indoor grill or not. I hate to say it, but induction is a much greener technology.
These days high-grade induction also tends to be preferred by modernist chefs since it "reacts" to temperature changes faster.
Very well done. Thank you
Glad you liked it!
How does the oven part differ between pro and non-pro ranges?
It can vary a great deal as far as cooking modes, too many really to list but I suggest you check out the warranty period for individual brands, often these very expensive stoves have no longer warranty than the cheap models which suggests to me they are no more reliable than the cheap models despite the huge difference in cost.
If by pro the meaning is as used by professionals it’s is total rubbish, whilst they are a better standard that the everyday appliances they are designed and manufactured for the domestic market
@@LceOnline in Order for these to comply with code In People’s homes they can’t be the same as commercial equipment. It’s a different set of safety compliance codes
nice video,... wrong, misleading title
great informational video!
Good unbiased review.
Good Video but please for safety sake mention the High BTU make sure they follow Code and Install a FIREWALL and pull a Permit the higher the BTU needs severe Fire Wall install or you can loose your House !!
That's a good point. Each city/county has their own regulations regarding ventilation and firewalls behind ranges depending on BTU output, wall material, and more.
@@YaleAppliance1 Thank you ..It will prevent lot of fires
What would you recommend for an Industrial Kitchen? Something that’s high output performance, for something like a Catering job.
We don't sell commercial products so wouldn't be your best resource for that. From a residential perspective, BlueStar makes high quality products and the ranges are built off a commercial platform so that would be a brand to consider.
Good info, but doesn't say what "the best is"
I request cooking range side door of oven.
BlueStar
What brand is easiest to clean? That is what I want to know.
Thermador Star is raised so its the easiest to clean underneath. Miele has dishwasher safe grates and racks you can leave in your self cleaning oven.
Amazing video and tutorial!
Thanks for watching!
Typically A30” is what you find, but with an existing home ,wanting to put in 36”. Can be easy, but in too many cases, now you need to EEMOVEa base cabinet, but then a HOOD MAY NEGATE THE UPPER CABINET TOO, SIMPLE EH ?🇺🇸🇺🇸🇺🇸🇺🇸
I want Yale to have a store in NYC.
so do we....maybe my daughter will one day.
nothing about hood vents :-(
Sad to hear they are putting electronics in the high end gas ranges that don't need it
I think they forgot about the Title What is the best Pro Range. Not what is a Pro Range
What's the best professional name brand free stand gas range
Viking, Wolf and Thermador. Consider those professional for residencial use, you have full new brands for commercial professional ranges.
Is miele good?
Blue star
Monogram and CAFE
bjhe333 Blustar is the only brand that makes wall gas oven. But their reliability is very poor compared to Thermador and Wolf. Stay away from VIKING as well.
Do you have a list of burner names that are different shapes and the advantages and disadvantages they give.
Like the thermador star shape or the name of burner at 8:30.
Here's an article that has a bunch of info on that: blog.yaleappliance.com/grill-griddle-burners-on-professional-gas-ranges
They missed the importance of burner delivery. Sealed (solid disk) burners tend to heat in a ring with a cooler spot in the center. Star or concentric ring burners have more uniform heat patterns without a center cold spot. Open burners seem to have best heat patterns. You can simply test this with a large (12”) skillet by placing about an inch of cold water in it, turn the flame on, and watch for boiling bubbles to form. A solid disk burner will almost always form a ring of bubbles with the center cool spot obvious. Star, concentric ring, or open burners give uniform bubble formation showing uniform heating. A center cold spot really shows when actually cooking. This is really important when you spend a lot for a high end range an are concerned about more than looking pretty. Unfortunately most manufacturers do not focus on this, even the high end names. A few do and these are the ones to buy.
@@timb1868 you really highlighted the most important point that the manufacturers in the US have missed. I have been looking for a gas range for Indian cooking and to fi8nd something close to In dian style gas stove. Found blue star and thermador close. Would you like to suggest a few. I am looking for high btu all burners.
@@nidhiprasad Get a Wolf 48" range. They are top of the line in btu burners, and the parts and service is the best of any brand on the market. It's pricey, but is worth it and will last for decades!!!!!! 👍
Good conversation ,
Thanks!
So why not just go to a restaurant supply and buy a comercial range for $1500 or so???
Commercial ranges are too powerful for residential kitchens. The output of these ranges can be dangerous because of the heat and gas they put out. You must install commercial ventilation with it as well. Plus you risk losing your home insurance because of the safety hazard.
Go induction.
We love induction, but sometimes it's not easy to get the proper voltage up to the kitchen. It's great if you're renovating and have the opportunity to run the proper electricity up to there but if you already have gas, it's easy to stick with it.
I find a good gas cooktop works just as well. I personally like Empava.