Kitchen Appliance Design Guide: Ranges, Stoves, Ovens and Cooktops
Kitchen Design> Appliances> Ranges and Ovens
On their most basic level kitchens are about preparing and cooking food. This requires a heat source. Today we utilize a whole range of sources from the a plain cooktop burner to exotic heat sources designed for woks, grilling, broiling, browning and almost any other way of applying heat to food. Your choice should be based on how often you cook, how complex those meals are and how many people you will cook for. The style of food you regularly prepare may also affect your decision. If you use a wok regularly, for instance, you’ll want at least one high BTU burner that your wok and/or its supporting ring can fit on.
Stoves come in several basic forms. Cooktops are units containing burners and/or inserts for grilling and other functions, that drop into your work surface. They are usually matched with a separate oven or ovens. Stoves are one piece units incorporating a cooktop and oven. They can be freestanding, built-in or a hybrid that slides in and appears to be built-in.
They are fueled by gas with open flames, electric heating elements and electric halogen elements. Gas offers instant heat, a wide range of control, especially in the hotter temperatures and is very fuel efficient. Electric element burners are slower to heat and cool but can be very good for low heat simmering. Halogen burners are sealed and heat instantly. They are very easy to clean and have a modern high tech look as they glow orange under a tempered glass surface.
Finishes on most appliances are baked on enamel, glass or stainless steel. We are starting to see more plastic surfaces on appliances, especially those that do not come in contact with high heat such as trash compactors and dishwashers. In a stove, material construction is very important because of high heat, greasy clean-up and the corrosive properties of many hot foods. The stainless steel surfaces found on most commercial appliances are there because the harsh cleaning solutions and high heat found in restaurants won’t hurt them.
High BTU Equals High Heat for Professional Results
In general, a less expensive stove or cooktop will generate less BTUs of heat for cooking. Serious gourmet cooks know that the high heat levels offered by commercial ranges are what make much haute cuisine cooking technique different than those of the average home cook. High heat burners sauté quickly sealing in flavor, caramelize natural sugars in foods and boil large amounts of water very quickly. On the down side, you must have adequate venting to remove the enormous amount of heat from the room. Also, if you are considering a commercial range, include the price of commercial quality cookware in the overall cost. These high BTU burners can destroy inexpensive pots and pans.
In recent years we’ve seen the emergence of hybrid stove designs that combine the best characteristics of commercial stoves with the limitations of the home kitchen. These hybrids are smaller, generate reasonable amounts of heat, are constructed of durable materials and look like their high powered counterparts. What they don’t have is the enormous fuel requirements, blast furnace environment and stiff price tags we associate with real restaurant ranges.
Ovens are available with the same fuel choices but unlike a range top, electricity is often the preferred fuel for its high degree of temperature control and even heat. Many quality ovens offer a convection feature which is a fan that circulates hot air around food, yielding faster and more even baking. Be aware that convection ovens may be smaller inside than conventional ovens. A tape measure may save you from discovering that your new oven can’t handle a twenty pound turkey on Thanksgiving morning. If you have the space using a separate oven and cooktop allows you to mount ovens in cabinetry at a height that is much more practical than the under-counter height found in one piece ranges.
