In the mid 90’s, the STAR-K kosher certification organization in Baltimore hired a team of engineers who began working together with the appliance manufacturers to rewire the computer boards in ovens, fridges, air conditioners, and freezers to override these enhanced features. In 1998, the Whirlpool Corporation (manufacturers of KitchenAid, Maytag, Amana and others) was awarded a patent for their “Sabbath Mode,” which successfully eliminated these problems in many models. Today the STAR-K certifies sixteen major brands of ovens, fridges, and freezers including most of the major manufacturers such as GE, KitchenAid, Whirlpool and others.

The STAR-K certification on appliances falls into two categories:

Sabbath Mode
The Sabbath Mode includes models that have unique software/hardware programmed into them that specifically address the concerns of Sabbath observant Jews. Some models come with a built in Sabbath Mode option whereas others require it to be programmed by order.

Sabbath Compliant
The second category includes models that were assessed by the STAR-K at to the manufacturer’s request with the intention of helping consumers avoid the unwanted surprise of not being able to use their expensive purchase on the Sabbath and holidays. The STAR-K has a list of which appliances are Sabbath compatible and what some of the pitfalls are to be aware of in each model. Details of manufacturers in both these categories, listed by company along with the specific model numbers, can be found by visiting the STAR-K website at http://www.star-k.com/cons-appl.htm. The STAR-K has issued the disclaimer that although the models are certified for use on the Sabbath, a qualified Orthodox Rabbi should be consulted to clarify exactly what actions do and do not constitute the forbidden labor of cooking.

Here is a list of some of the major considerations that Sabbath Mode eliminates:

Ovens
There are a number of issues in modern ovens regarding the kosher consumer. Many ovens have thermostats that pump up the heat when the door is opened to compensate. Others have lights, digits, and sensors that are activated as well when the door is opened, or the temperature increased on the holidays when certain cooking is permitted. Additionally, many ovens automatically shut off after 12 hours and for safety reasons, most ovens will not recover from a power failure in the on position, meaning that food will be cold for the duration of the day.

Ovens with the Sabbath Mode take care of these concerns by deactivating many of these features. No lights, digits, solenoids, fans, icons, tones or displays will be activated or modified when the Sabbath Mode is activated. In many cases this mode will also prevent the oven light from going on or off as the door is opened or closed. In other models, however, the bulb must be unscrewed or the light left on for the entire day. A delay is built into the temperature controls so that the oven temperature can be raised or lowered on the holidays (though not on Shabbat). Many ovens have a timed bake feature that permits one to have the oven go off after a fixed period of time, however it is usually followed by an alarm. The STAR-K models with timed bake do not have an alarm after the time is up nor do they have an icon that is cancelled when the door is opened. To ensure that food will stay hot in the event of a blackout on the Sabbath, most Sabbath Mode appliances will turn back on once power is restored and will not shut off after twelve hours of continuous operation. Warming drawers should be treated as standard ovens since they present the same issues.

Ovens certified as Sabbath compliant have various protocol depending on the model that determine how they can be used on the Sabbath. If opening the oven door turns on a light, the bulb should either be removed before the Sabbath or Holiday or the light should be turned on at the control panel and left on for the entire Sabbath or Holiday. Some models that have an indicator light that cycles on and off during heating instead of a digital temperature readout can be used on the holidays when the light is on. Most Sabbath compliant models lack a delay in the temperature change process and therefore the temperature cannot be changed on the holidays.

Cooktops
Both gas and electric cooktops may have a light that increases or decreases as the temperature setting is adjusted. Some also have simmer lights that turn on and off as one enters or exits a very low setting. Sabbath Mode or Sabbath compliant models avoid electronic controls and lights, and turn on after a power failure. There should also be a way to disable or override the 12-hour automatic setting.

Air Conditioners
Although air conditioners do not come with Sabbath Mode, Sabbath compliant units will stay on after return from a power failure and should be compatible with Shabbat clocks.

Refrigerators
Modern day refrigerators pose a number of problems for the Sabbath observer. Often times, opening a refrigerator door will cause lights, defrost cycles and digital readouts to go on, and circulation fans to go off. Refrigerators certified with the Star-K Sabbath Mode incorporate technology that eliminate the problem of lights, digits, icons, tones, alarms, solenoids or fans being activated/deactivated when opening or closing the door. A built-in delay prevents the compressor from turning on immediately after the door is opened and the defrost cycle operates solely on clock time without any feedback from consumer usage of the refrigerator. The ice and cold water systems will be turned off since they invariably use electrical solenoids and motors to operate.

In Summary
Thanks to modern day ingenuity, it’s still possible for religious Jews to observe their ancient traditions while benefiting from state of the art technology. We hope this guide has been helpful to provide you with a brief overview of what to look for when shopping for Sabbath appliances. We wish you all a Shabbat Shalom and a good Sabbath!

GE Advantium Oven

Meal time again, but you’re on the go? What else is new? If your busy schedule doesn’t leave time for cooking dinner, you’re just like most Americans today. During the 1970’s, American kitchens were revolutionized by the introduction of microwave ovens for everyday use. Microwaves are a great way to prepare many foods quickly—perfect for today’s fast paced world. The only problem is that microwaves alter the taste and texture of foods. They may be great for defrosting or heating up, but a “zapped” chicken doesn’t come close to an oven-roasted one. No one would trade the browned outside and juicy inside of oven-roasted meat or vegetables for the rubbery, un-browned microwaved version.  However it takes more than six times as long to cook—a time commodity that most people don’t have. Thanks to the Speedcook technology of the GE Advantium, it’s possible to have the best of both worlds.

Using a combination of convection microwave cooking, together with innovative new halogen light technology, the Advantium oven cooks as fast as a microwave, while preserving the conventional oven-baked texture you enjoy. The Advantium can cook food up to 8 times faster than a conventional oven like a microwave, while browning and locking in moisture and flavor like an oven. Chicken, rolls, fish, pizza, and other items will taste great in a fraction of the time and there’s never a need to preheat your oven! How’s that for fast food!

The Advantium can brown, bake, crisp, and broil using three 1500-watt high-intensity halogen bulbs work together in various combinations depending on the ingredients and the desired results to cook both the top and bottom of the food. The sensor microwave simultaneously helps to cook food from the inside out. It can also function as a regular microwave whenever conventional defrosting or warming is required. We’ve put together a list of some of the main Pros and Cons of the Advantium to help you decide if it’s right for you.

Voltage

The Advantium comes in two different voltage options, either 240-volt or 120-volt. The 240-volt oven cooks up to 8 times faster than a conventional oven, while the 120-volt oven provides results up to 4 times faster, giving new meaning to the term “fast food!” The true European convection oven can get up to heats as high as 450°F. The more powerful oven is considerably noisier to run and takes up the same energy as an oven, simultaneously using halogen lights and microwaves to cook food. The 120-volt model cooks food by alternating halogen lights and microwaves. With the 240-volt oven, it’s possible to cook many of your favorite foods to perfection such as steak, whole roast chicken, fish and pies in under thirty-five minutes, often even faster, and the results are even moister than with a standard convection oven.

Style

The Advantium oven is available in two different styles: either as an over-the-range oven, or as built-in wall oven. No new duct work is required for either of them and the over-the-range model can be combined with pre-existing kitchen ventilation for maximum efficiency. Both ovens are large enough to accommodate most normal family-sized meals as large as a 9″ x 13″ casserole dish or a 5 pound chicken. Sizes range from 27-30-inches wide by 16.5″ high by 15″ deep for both models.

Some additional Pros and Cons to consider:

Pros

• Settings – The Advantium comes with 175 preprogrammed settings together with a cookbook containing their corresponding recipes to start cooking with just the press of a button. Simply dial in the code for the food and press start! You can also program in up to 30 custom settings, although it will take some experimentation to find the right combination of power and settings when using your own favorite recipes. GE has been lobbying to get food manufacturers to add “Speedcook” times and directions frozen and pre-packaged products together with microwave and conventional cooking instructions.
• Finish – The stainless steel oven interior of the Advantium is easy to clean with a towel and all-purpose cleaner even though there’s no self-cleaning feature.
• Auto-Timer – In case of power supply shortage, the Advantium automatically readjusts the cooking time to ensure quality results.
• Warming oven mode keeps prepared foods ready to serve, while the proofing feature allows dough to rise quickly.

• Warranty – GE employs specially engineered halogen light bulbs that have been tested to a 30-year life time. All parts and labor for lamps are warranted for the first ten years.

Cons

• Settings – Professional cooks or anyone who prefers using their own family recipes will find it difficult to adjust to Advantium’s set recipes and settings. Adjusting the custom setting to your own recipes is difficult to master. Furthermore, if you are technologically illiterate, the Advantium is definitely more complicated than operating a VCR.
• Price – The Advantium is extremely expensive to purchase, as much as six times the cost of a regular microwave and it is similarly more expensive to run.
• Availability – Advantium is not available through all retailers. Visit their website at www.geadvantium.com and type in your zip code to find retailers in your area.
• Space – The interior space isn’t insufficient for extra large items such as a thanksgiving turkey.
• Repairs – Only a GE technician can replace a faulty bulb and consumers report needing frequent repairs in various aspects of the machine. Mechanical turntables will eventually need to be repaired over time.

We hope that this has been helpful if you are considering purchasing an Advantium oven. Anyone who can afford it, or who is often pressed for time, will greatly benefit from the quality gained and time saved. It’s definetly fast food in style!

Maytag Gas Built-In Single Wall Oven

An oven is arguably one of the most useful kitchen appliances, cooking everything from meat to cakes and anything in between. When it comes time to buy a new oven, there are a number of different types on the market as well as numerous different features. Although some differences are merely stylistic for aesthetic purposes, others have actually qualitative and quantitative differences that will provide convenience, better results, and may save you money in the long run. That’s why it pays to be informed before shopping for a new oven. Here are some of the pros and cons of the basic items out there to help make your decision less heated.

The first decision to make is between a gas or electric oven. Here are some of the pros and cons of each:

Gas Ovens
A gas oven is only an option if a natural gas or propane line is easily available in the area in which you live. Although gas ranges are highly recommended (link to Ranges or ovenranges), gas ovens are not as popular as electric ones, since their sensors are less accurate. Nonetheless, gas ovens heat food more evenly, so there is less chance of uneven results such as burning whatever is on the bottom rack before the item on the top rack has finished. The moister heat of gas is also desirable for such things as baking bread, cakes, and roasts. Finally, gas is cheaper to run than electricity, costing as much as 50% less to operate which could lead to a huge savings over time.

Electric Ovens
Although there are plenty of people who swear by gas ovens alone, electric ovens are definitely the preferred type of oven according to professional consensus. Therefore anyone who prefers the superior quality of a gas range but wants the advantage of an electric oven, can purchase a dual range with gas stovetops together with an electric oven. Electric ovens provide a more accurate heat, since their built-in sensors are designed to react to even a one degree drop in temperature, whereas gas ovens only start reheating once the temperature drops by ten degrees. A down side of electric ovens is that in most models the main heating element is a coil, in the very bottom of the oven, to introduce heat into the chamber. This means that heat tends to concentrate towards the bottom, so dishes can easily get burned on the bottom. An easy solution is to simply place items on a middle to upper rack, greatly avoiding this problem.

The next decision to make is what type of oven style you are looking for. This decision is purely aesthetic and will not affect the functioning of your oven.

Slide in/Free Standing Ovens
Slide in ovens and free standing ovens are the most traditional type of oven with the range built above the oven. Simply slide them between two cabinets or next to a wall. As long as you have an empty space in your kitchen, no additional renovation is necessary. Whereas freestanding ranges have the controls on a raised backsplash, slide-in ranges have them on the front section of the range. Both have finished sides.

Drop in/Built-in Ovens
Drop in, or built-in ovens require some custom cabinetry. Built-in or wall ovens are separate from the stovetop or range and are built directly into an opening in a cabinet and therefore don’t have finished sides. Drop in ovens are essentially the same as built-in ovens except that they have a stovetop built onto the unit. Unlike a slide-in range that rests between two cabinets, drop in ovens rest between three cabinets: one on both sides and a third underneath, which serves as a pedestal, lifting the stove off the floor. A stovetop is then attached to an empty countertop. The main advantage of drop in or built in ovens is that they raise the unit off the floor, making it more accessible without having to bend down. The other advantage is that many people prefer the sleek, modern look of a built-in which is why 90% of new homes have a built-in ovens, making them a popular choice when renovating your kitchen.

Some additional features and factors to consider when making your decision are:

KitchenAid Built-In Double Wall Oven

Double Ovens
Today, some ovens come equipped with a second smaller oven in place of the broiler. This not only gives you the option to cook two different types of items simultaneously, but it is also a great money-saving feature. Since most people rarely fill their large ovens to maximum capacity, all the energy it takes to heat the entire oven is wasted. A smaller oven is a great option for people cooking smaller amounts at one time, requiring much less energy to cook single items.\

Self Cleaning Ovens
For anyone purchasing an electric oven, it is well-advised to make sure it includes a self-cleaning option as most models do nowadays. In addition to the obvious benefit of easy cleaning, self-cleaning models have additional insulation to be able to handle the 500 degree heat during cleaning cycles. This makes them more efficient, cutting down cooking time and energy costs and making for more even cooking. Nonetheless, frequently using the self cleaning option will end up using more energy than you will save from the extra insulation. The two main types of self cleaning ovens are pyrolytic and catalytic lined ovens. Although they both burn off the dirt inside the oven, catalytic lining does so at half the heat and can leave the presence of some dirt after the cycle.

Convection Ovens
Many experts today recommend buying a range with a convection oven. Made with a built-in fan and extra heating element in certain models, convection ovens are designed to continually circulate hot air around the food, distributing heat more evenly to cut down cooking time and temperatures by as much as 30%, saving a third on energy costs. The added heat from the circulating air speeds up chemical reactions that take place when food cooks, creating a superior result, leading to flakier pie crust, juicier meat, and vegetables that are crispier on the outside, and moister on the inside.

Oven Size
Most standard slide-in or free standing ovens are 36 inches wide by 36 inches tall, although they are available anywhere from 20 inches wide in a compact model to as big as 48 or 60 inches in a professional residential range. Built-in ovens range from 20 to 30 inches wide.

Additional Features
• A window in the door and a light in the chamber will save you energy since you don’t have to open the door to check on progress, also leading to more even rising.
• A built-in timer can be very helpful, saving you from burning your food.
• An internal temperature meat probe is essential when roasting beef or lamb, which requires a certain precise temperature to be medium rare. Simply insert the built in thermometer into your roast and the oven will let you know precisely when it is fully cooked.
• Multiple removable racks, half racks and adjustable rack positions give you additional flexibility for large dishes or roasts, allowing you to cook something else on the other side simultaneously.
• Automatic shut-off shuts off the oven after 12 hours so there’s no need to worry about accidentally leaving it on while you’re out of town.
• A turnspit feature provides you with a built-in rotisserie for anyone who loves roasted meat.
• Pizza function allows for slightly better tasting pizza for all those homemade pizza fans out there.

We hope this information will help to take some of the heat off of you so that you can find the right oven without getting cooked. Anyone who loves cooking and can afford a professional convection oven made by Wolf or Viking will enjoy the additional or larger oven fans for faster baking and maximum stovetop power, however if you aren’t a cooking fan, you probably won’t ever need it.

Kenmore Built-In Microwave

Microwaves have become a regular part of life for quite some time. They make things much easier, heating up or defrosting food in a fraction of the time that it would take using conventional methods. In our fast-paced world, this is a tremendous convenience. Today, for most Americans, microwave ovens are no longer a luxury, but a necessity. In fact, most people have had one in their homes for so many years that’s it’s already time to purchase a second or third replacement. Whether it’s your first time buying a microwave or you’re already on the second or third generation, it’s important to know what’s out there before you go shopping so that you don’t get fried. Here’s a list of some of the basic considerations to make your shopping experience more enjoyable.

Placement
Wherever you are planning to put the microwave will determine what type of unit to buy. Countertop models are most popular. The most challenging thing is to find a spare counter or empty cabinet to put it on. Afterwards, simply plug it in and start cooking. If your cabinet or counter space is limited, smaller models are available.

Built-in microwaves require professional installation and can be installed directly into the wall so that the door is flush with the surface of the wall. Microwaves can also be placed over the range, saving valuable counter space. It’s also possible to purchase a combination system with an over the range microwave and ventilation system together, (link to ventilation) making even more efficient use of your space.

Wattage
One of the most important things to consider when purchasing your new microwave is the wattage. More powerful microwave ovens will cook foods faster. Most microwaves range between 600 to 1200 watts. Anything between 800 to 1000 watts should be sufficient to cook food evenly.

Features
Microwaves today come with a variety of different features, some more useful than others. Some models come with sensors that automatically shut off when food is fully cooked based on the humidity in the oven from the amount of steam that is released. Programmable settings allow you to start cooking with one touch. Simply select the food you are cooking and the microwave will remember the previously selected time and power. If you are a light microwave user, primarily using it for reheating, defrosting, and making occasional popcorn, there’s no need for you to pay for any extra features. If you use your microwave to prepare entire meals, you may want to invest in the latest innovations. Additional features include combination microwave/convection ovens that utilize a fan to more evenly distribute heat like a convection oven to brown and crisp food. This is highly expensive, although useful. Others are equipped with a built-in coffee maker or toaster and one even has a rotisserie.

Size
Microwaves range in size from compact units (0.5-0.8 cubic feet), to mid-range (0.9-1.3 cubic feet), family (1.4-1.6 cubic feet), and full size (1.8-2.0 cubic feet). The larger the family, the larger the microwave should be. Additionally, if you plan to cook casseroles in the microwave, make sure the size you choose is large enough for your microwave safe dishes. If your favorite dish is too wide to rotate in a normal model, look for a feature that lets you shut off the turntable so it’s stationary during cooking.

Safety
If you have young children in the house who are old enough to figure out how to operate the microwave but too young to do so safely, it’s important to purchase an oven with a childproof lock. It’s easy to use, simply type in the code to activate the appliance. Make sure to only use your microwave oven with microwave safe dishes such as glass, ceramic, and some hard plastics. Never use metal in your microwave. Whether or not microwave radiation is harmful to your health has not yet been conclusively proven.

In Summary:
If you’re frequently on the go, a microwave oven is for you. Not much has changed in microwave technology over the past ten years, but models are available in a variety of sizes and styles with numerous luxury features. If you can afford it, a convection/microwave is the way to go, since it bakes faster, more evenly, and seals in juices to prevent drying out of meats. We hope this guide will help you find the one that’s right for you without getting nuked!

KitchenAid Sunken Cooktop with Pop Up Vent Hood

Regardless of the type of stove you have–either gas, electric, or induction—you need to have some type of built in kitchen ventilation system. Many areas even require them by law. Kitchen ventilation removes excess moisture, heat, smoke, cooking odors, and chemical byproducts due to fuel combustion from the house so as to make the kitchen environment clean, healthy and comfortable. Furthermore, up to one gallon of grease goes into the air from cooking every single year! Without some form of ventilation system of filter, all that grease eventually condenses and attaches itself to furniture, walls, windows, and curtains! For providing ventilation in the kitchen, chimneys and oven hoods are the most common appliances used. They work to remove cooking fumes by utilizing an extraction fan to either filter the air, or exhaust it outside. We put together a list of some of the basic things you need to know when shopping for a new kitchen ventilation system so that you can breath easy.

There are two basic types of configurations for kitchen ventilation systems, vented or ducted, and non-vented or duct free, as well as a few units with combinations and variations on the theme. Here are some of the pros and cons of each type of kitchen ventilation system:

Vented Oven Hoods
Ducted or vented oven hoods are the most efficient and popular type of ventilation system by which fumes are exhausted outdoors using a duct or channel. The kitchen exhaust fan must have an outlet to the outdoors, using smooth ducting with as few bends as possible. Too long a duct might require a larger fan or insulation to prevent moisture condensation. It is therefore best to place the stove alongside an exterior wall, allowing for direct outlet to the outdoors. Standard ducts are either 6 inches wide in diameter or 3 1/4 x 10 inches for rectangular models although the more powerful the system, the larger the vent, with some ducts as large as 10 inches in diameter. Most units also come with grease filters to catch the oil preventing it from attaching to walls and curtains. It is important to note that it is essential to purchase a properly sized fan for your vented oven hood to avoid the risk of depressurization, in which deadly fumes are sucked back into the house. (Read “Power” below for more information)

Duct Free Oven Hoods
Whereas vented oven hoods transport the kitchen fumes out of the house, non-vented or duct-free systems filter the air using washable and replaceable filters and then return it to the kitchen through vents at head level. Although they pull steam and smoke away from the stovetop, removing odors and fumes by way of a charcoal filter, they don’t prevent heat and moisture caused by steam. Recirculating kitchen exhaust fans are therefore not recommended for anyone who can install a vented system. They are however ideal for kitchens that are built on inside walls of the house. Filters need to be replaced at least once a year but replacements are on the expensive side, so people often neglect to change them regularly enough, greatly diminishing their effectiveness. On the positive side, there’s no concern of depressurization with duct free oven hoods since they don’t attach to the outside.

Convertible Ventilation Systems
Convertible ventilation systems can be used with or without ducts depending on where you have them installed. They basically make it easier for stores, so they only have to carry one model and are beneficial for consumers since they can be converted if you move houses and find it necessary to switch from a ducted system to a non-ducted one or visa-versa.

Combination Systems
Combination kitchen ventilation systems combine an oven hood with a microwave oven which are both mounted above the stovetop.

KitchenAid Canopy Ventilation Hood

Power
Not all hoods can be used efficiently on both gas and electric ranges. Each range requires its own CFM (cubic feet per minute), which is essentially a measurement for how powerful the exhaust system can pull air. An electric range requires less CFM than a gas range and therefore a range hood anywhere between 220-300 CFM is more than adequate. The proper CFM for a gas range will depend on the gas range’s BTU. For every 100 BTUs you need around 1 CFM from your oven hood. Therefore a gas range with 450,000 BTU’s requires a range hood of about 450 CFMs. If the oven hood is installed on an interior wall or island, the distance to the outside will be longer and therefore a higher CFM will be necessary to successfully remove the air. Professional ranges require more powerful ventilation systems with up to 1400 CFMs.

Too large a fan will detract too much air from your house—if your home is heated or air conditioned, that’s expensive air that you’ve paid for. It will also cost more in utility bills to run. More importantly, an oversized fan can cause depressurization which leads to back-drafting, pulling deadly combustion gasses from furnace exhaust back into the house. A qualified professional should be contacted to check your HVAC (Heating, Ventilation and Air Conditioning) system and the kitchen exhaust, and install a CO alarm in your home to make sure that everything is functioning safely.

Fan Placement
There are basically three types of fan locations for kitchen ventilation systems: internal fans placed inside the oven hood, remote mount blowers which consist of an external fan, and in-line blowers where the fan rests inside the ductwork. Internal fans are the most basic and do a fine job for normal ranges. Remote fans are more powerful and since the fan is located outside the house, it is somewhat quieter. Nonetheless, the majority of noise comes from the air getting sucked through the ducts, so don’t be fooled when testing out a fan inside the store–it will be substantially louder when it is fully installed in your house. They are however preferred in conjunction with a professionally sized range. In-line blowers are more powerful and are best when air has to pass through a long system of ducts to reach the outside.

Size
The length of the hood should be according to the range size, and it should be as wide as the range. This will also protect cabinetry from heat and smoke damage. It should be mounted at a proper height so that the exhaust fumes are sucked up before they have a chance to disperse into the kitchen. A standard oven hood is 6 inches high, although professional ranges may require hoods as large as 18 inches tall.

Styles
There are basically three different styles of oven hoods: chimney styles, under cabinets, and hood liners. Chimney styles hang directly under the ceiling whereas under-cabinets rest underneath the upper kitchen cabinetry, as the name suggests. Both are generally built of stainless steel and may be painted. Hood liners, on the other hand, require special built-in cabinets that hide the hood inside, so that they don’t become the focal point of the kitchen décor.

Additional Features to Consider:

• Hoods are made up of fans which are either rotary (like a traditional bladed fan) or centrifugal (barrel shaped). A centrifugal fan will move more air, more quickly, and is quieter to operate and is therefore the more popular option.
• Hoods come with automatic shutoff features in which the fan is automatically switched off after a specific preset time. Some turn on automatically throughout the day to ensure that air stays fresh in the house without getting stale.
• Heat sensors automatically activate fans or speed up fan oscillation, and some even sound an alarm when they detect increased heat.
• Lighting options are also available on hoods with one or two incandescent. More expensive items come with up to four halogen bulbs.

Keeping your kitchen air safe and clean is a priority! We hope that this guide has been helpful to assist you in purchasing the right kitchen ventilation system for your needs. Remember, fresh air is our greatest commodity!

Viking 30' W. Induction Range

PROS:

Efficiency
In induction cooking, the heat goes straight into the cooking vessel without the need to first convert the energy into heat as found by conventional cooking methods. Therefore induction cooking saves a lot of energy. Gas and electric ranges are only 40-50% efficient, meaning that the remaining 50-60% of the generated heat is wasted and goes out into the air, heating up the kitchen in the process. On the other hand, 84-90% percent of the energy used in induction cooking goes directly into the food, with the rest used in the electrical process and not as wasted heat. This means that even the stove top directly next to the “burner” stays almost completely cool, not to mention the rest of the kitchen!

Safety
Since the surface of an induction range in the immediate vicinity of the cook pad or “hob” doesn’t heat up, one can actually touch it without getting burned! Furthermore, if sauce spills over onto the stovetop, it won’t burn and harden, making cleanup all that much easier. You can even clean up immediately since it’s not hot, so you don’t have to scrub an already hardened spill, allowing for a cleaner, more manageable kitchen. Hobs shut off automatically when pans are removed, so there’s no concern of burners accidentally being left on. Many models also include safety features that automatically shut off heat if the pan is empty. Just as with a standard electric burner, there’s obviously none of the risks that go along with a gas burner such as pilot lights or gas leaks [link to article on ranges]. Research is currently underway to create zone-less induction ranges which essentially allows you to place any shaped cooking vessel anywhere on the cook-top surface.

Cooking Speed
Due to its energy efficiency, induction cook tops heat up food much faster, saving electricity in the process. An average gas burner takes about 36 minutes to boil 5 gallons of water, whereas a much less powerful induction unit will boil the same amount of water in only 22 minutes. Induction cookers also have an immediate response time similar to a gas burner, allowing for very accurate control, unlike with an electric range, making them an option for professional chefs and homeowners alike. It’s also possible to lower the hobs to a very low heat for simmering purposes, something that even many gas burners are unable to do.

CONS:

Price
At this point the biggest down side to induction ranges is that they are not so readily available in America, and are therefore more expensive—sometimes as much as twice as much or more–although more and more stores are selling them every day which will eventually bring the price down.  Furthermore, most people prefer to stick with what they’re used to, either electric or gas ranges, as opposed to trying something new. As induction ranges become more common, however, more and more people will take the plunge.

Limited Cookware
Induction cooking only works with iron or steel vessels—basically any surface that a magnet will stick to. This includes most quality cookware, but aluminum, ceramic, glass, and copper non-stick surfaces are out of the picture at present, although research is underway to eventually include all metals. Although induction cookers work well with traditional flat-bottomed pans, curved-bottom pots or pans such as woks require a special curved induction unit designed specifically for curved vessels.

GE Profile Model PHP960 Induction Cooktop

Electricity
Induction ranges use slightly more electricity than regular electric ranges however the difference is so miniscule that it will only amount to a difference of a few dollars in electricity costs each year. As with a standard electric range, induction cookers only work with electricity, making them a poor choice for anyone living in an area with frequent blackouts.

Radiation
Although no scientific studies have conclusively found any hazardous radiation involved in induction ranges, there is some side for concern. Induction cooking units work by generating a field of electromagnetic energy such as found in microwave ovens and cell phones which some people believe are hazardous to health. Nonetheless, the amount of radiation in induction cooking is substantially less and therefore many experts are unconcerned. People with pacemakers or defibrillators should seek the advice of a suitably qualified physician on safety even though most experts believe that there is no risk involved for them from induction cooking.

In Summary:
The best quality induction ranges such as the Viking, come with two power generators so that it doesn’t pull energy from other hobs when cooking on all cook pads at once. As with many appliances, Viking makes the top of the line induction range due to the fact that they test every single item for quality assurance before it leaves the factory and use the best materials and craftsmanship. They also cost more than four times as much as a standard induction stovetop. Nonetheless, anyone that plans on doing a lot of cooking for a large family or for entertaining frequent guests that can afford it, should definitely consider the increase in quality since it will have better performance over the life of the range.

Considering the overwhelming advantages of an induction range, it is an excellent choice for those who can afford one. In the upcoming years, there is little doubt that they will soon become the preferred type of stovetop of the future. It’s a sure way to “stay cool” in the kitchen!

Enter the convection oven and say goodbye to uneven cooking forever! No, despite popular opinion, you don’t have to be a professional baker to own a convection oven. Although that may have been true in the past, today convection ovens are by far the most efficient and highest quality type of home oven on the market. Below, we have listed some of the advantages of a convection oven showing that it literally pays to buy one when it comes time to replace your old oven. We’ve also listed some practical tips to help you purchase your new oven without getting baked.

Better
Convection ovens, also known as fan or turbo ovens are made with a built-in fan to continuously circulate air throughout the oven. When hot air blows on food, as opposed to merely surrounding it, the food usually cooks substantially faster. This phenomenon is due to the fact that moving air speeds up the rate of heat transference that occurs when air of two difference temperatures converge. In everyday life this is known as the wind chill factor, making a windy day feel much colder than a windless day of the same temperature since the wind strips away the thin layer of air which otherwise surrounds and insulates you, or in the case of the oven, the food. This added heat speeds up chemical reactions that take place when food cooks, creating a superior result. Pie crust is flakier, meat is juicier, and vegetables are crispier on the outside, and moister on the inside.

Consistent
Furthermore, fans help to evenly distribute hot air, eliminating hot and cold spots and allowing for more even baking and consistent results. Therefore, you no longer have to worry about the top or bottom cookie trays cooking faster than the middle one.

Faster
Additionally convection ovens cook food much faster than traditional ovens. This is especially true of ovens known as “true convection,” or “European convection,” that possess a third heating element in addition to the fan. This third element is found directly behind the fan so that the fan is not only redistributing the existing heat, but it is also directly blowing its own hot air. This succeeds in cutting down cooking time and temperatures by as much as 30%, while saving a third on energy costs.

GE Built-In Single Convection Wall Oven

Additional Features
There are two main fan types known as dome and flange fans. The dome type fans generally produce better air circulation and have less chance of hot spots in the oven than the flange type. An addition feature that will improve cooking efficiency is a self-cleaning setting. Most oven models come with self cleaning features nowadays which cut down cooking time even more because of the higher insulation level, also cutting down on costs in the process. Nonetheless, frequently using the self cleaning option will end up using more energy than you will save. Convection cooking is available both in gas and electric ovens. (To learn more about the differences between these two options see: insert link to ranges) A double oven is also a valuable feature that saves time and money.

As with many appliances, Viking makes the top of the line convection oven. Viking tests every single item for quality assurance before it leaves the factory and uses the best materials and craftsmanship. The Viking convection oven is made from higher grade stainless steel, is larger than an average oven, has more internal sensors for temperature accuracy and immediate response, has a heavier door, and is more powerful. It also costs as much as three times the price of your average oven! Although you might not notice an immediate difference in the quality of performance, anyone that plans on doing a lot of cooking for a large family or for entertaining frequent guests that can afford it, should definitely consider the increase in quality since it will have better performance over the life of the oven.

In Summary:
Due to all of these reasons, buying a convection oven is an obvious choice for anyone who values their time and money—electricity savings will soon make up the difference in price over the life of the appliance. Furthermore, your food will taste better and you will no longer have the headache of worrying about your cookies getting overcooked! Enjoy the savings and most importantly, enjoy the cookies!

Although when most of us were growing up there were either gas or electric ranges, nowadays there are a few more choices on the market including various types of electric heating elements, dual fuel oven ranges, and a brand new futuristic technology that is finally hitting the stores in America known as induction ranges. Let’s highlight some of the pros and cons of each option:

Bosch 500 Series Free Standing Gas Range - HGS305US

Electric Ovens:

Electric ovens and ranges are still the most popular choice in America with over 50% choosing them over the other options. Electric ranges offer a very low heat option, something that is not always possible with most gas ovens. There are a number of different types of elements available on the market today: regular coil burners, solid disk elements, smooth top, and halogen elements. Standard coil burners are generally available in the least expensive models and anyone who’s ever had one knows that they are difficult to clean. In smooth top electric ranges, radiant elements are placed under glass, making for a totally smooth working surface for easy cleaning. The disadvantage of solid disk elements and smooth top is that they take longer to heat up and therefore use up more electricity in the process. Halogen elements are more efficient than conventional electric coil elements. Electric ovens are reported to cook food more evenly than gas ovens, since their built-in sensors are designed to react to even a one degree drop in temperature, whereas gas ovens only start reheating once the temperature drops by ten degrees. Nonetheless, many house owners report not noticing much of a difference between gas and electric when it comes to ovens.

Gas Ovens:

Gas stovetops are still the preferred choice amongst professional chefs and food connoisseurs. They begin heating up food instantly and are more accurate, so that you can achieve the exact flame you desire. Some fancier models even have special burners for faster, higher heat as well as others for very low flames.

More importantly, however, gas ranges cost less than half as much to operate as their electric counterparts. Even though gas ovens may be slightly more expensive to purchase, they will save you hundreds of dollars over the life of the oven, making it well worth the initial difference. It should be noted that models possessing an automatic pilot light use 30 percent more gas than an oven with an electronic ignition instead, making the savings much more insignificant.

This being said, it should be noted that gas is only an option in homes equipped with a propane or natural gas line. Installation of a new line may be fairly expensive, making long term savings more minimal. Furthermore, one must always remember that gas stoves do come with some risk, as low as it may be. Leaving on an unlit burner can be hazardous if windows are closed and possession of flammable liquids could be dangerous in the vicinity of the kitchen. Models with pilot lights are also more dangerous than electric ignitions since the flame could blow out without you knowing, releasing gas into the room.

Dual Fuel:

Although more expensive than both electric and gas ovens, dual fuel gas and electric ranges are the best of both worlds, since you get the immediate response of gas burners and the even heat of an electric oven. These are becoming more and more popular each year.

Induction Ranges:

Induction ranges are definitely the wave of the future, using electro-magnetic fields to transfer heat directly to the pots and pans without the need of gas flames or electric coils. Since the heat goes straight into the cooking vessel without the need to first convert the energy into heat as found by conventional cooking methods, induction cooking saves a lot of energy. The stove top directly besides the burner stays almost completely cool, not to mention the rest of the kitchen!  In fact, gas and electric ranges only use 40% of the required energy to cook, with the remaining 60% going out into the air, whereas 84% percent of the energy used in induction goes directly into the food, with the rest going into the electrical process and not wasted heat.

At this point the biggest down side to induction ranges is that they are not so readily available in America, and are therefore more expensive, although more and more stores are selling them every day. Furthermore, induction cooking only works with iron or steel vessels. This includes most quality cookware, but aluminum and copper non-stick surfaces are out of the picture at present, although research is underway to eventually include all metals.

Bosch Induction Cooktop in an Island.

Convection Ovens:

Many experts recommend buying a range with a convection oven. Made with a built-in fan and extra heating element in electric ovens, convection ovens are designed to continually circulate hot air around the food, distributing heat more evenly to cut down cooking time and temperatures by as much as 30%, saving a third on energy costs.

Most oven models come with self cleaning features nowadays which cut down on costs because of the higher insulation level. Nonetheless, frequently using the self cleaning option will end up using more energy than you will save.

Double Oven

Today, some ovens come equipped with a second, smaller oven in place of the broiler. This gives you the option to cook two different types of items simultaneously, but it is also a great money-saving feature for people cooking smaller amounts at one time. Since people rarely fill their large ovens to maximum capacity, all the energy it takes to heat the entire oven is wasted. A smaller oven is a great option, requiring much less energy to cook single items. Additional options include drawer warmers, which have the capacity to keep food warm, until its time to eat.

Styles

Oven styles include freestanding ovens, drop-in ranges, slide-in ranges, and built-in ovens. A freestanding range has finished sides and a raised backsplash. Slide-in ranges have controls on the front section of the range and basically look like a built-in with a seamless finish. A drop-in range will have unfinished sides and rests on a slightly raised platform. Built-in ovens are the most expensive, and can be inserted into a raised wall for easy accessibility. A separate range can then be placed on a nearby counter.

We hope this helps you make the best decision for you and your family. Whether you go with an electric, gas, dual, or induction range, your choice should bring you much ease and comfort and many delicious and nutritious meals. Should you have any additional questions, feel free to contact one of our knowledgeable affiliated appliance retailers. You can call anytime, just please don’t call us late for dinner!