primitives discuss burners

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=287x8857

Oh my.

This campfire was lit last October, but was still smouldering as of today.

Dover  (1000+ posts)      Sat Oct-02-10 12:29 AM
THW WHITE CLIFFS PRIMITIVE
Original message
 
Pretty burners all in a row

Seems like this would provide much better access to everything.

Don't know why this wasn't thought of before. Of course it also can really eat up linear counter space:

after which a photograph of a really great kitchen lay-out, clean countertops and bare countertops, showing four stove burners all in a row, instead of two up front and two in back; spartan and austere, it's not likely however to be anything one might find in a primitive kitchen

Binova has turned cooktop configuration on its side—literally. Instead of the standard arrangement, the Italian kitchen design company aligned the burners on its new Fires Line unit horizontally. The shape allows for more versatile design in the kitchen, since the cooktop can be positioned up front for easy accessibility or to the back of the counter, away from children. Available through Chicago-based Haute Living (one of two U.S. distributors), the stainless steel appliance measures 54 inches long and 13¾ inches deep. Haute Living, 312.329.9000.

http://www.haute-living.com/furniture/kitchens/kitchens...

By the way, don't forget.

"Mrs. Alfred Packer does Easter" comes out April 17; it has an explosive ending.

Auggie  (1000+ posts)      Sat Oct-02-10 11:58 AM
Response to Original message
 
1. Extraordinarily cool!

Yeah, it is.

If it were possible, and if it were electric rather than natural gas, franksolich would right now be hiring a guy to put one of this in here.

Paper Roses  (1000+ posts)      Sun Oct-03-10 03:41 PM
THE CHRONICALLY HELPLESS PRIMITIVE
Response to Original message

2. Great if you have the room.

I would love this but have very little counter space. If I ever had to remodel a kitchen, I would look into this arrangement. Makes sense to me. I would also advocate wider refrigerators that are less deep.

I have wall space for a wider refrig. but as it is, I had to buy one that sticks out much farther than I would like.

Warpy  (1000+ posts)        Sun Oct-03-10 03:58 PM
THE DEFROCKED WARPED PRIMITIVE
Response to Original message

3. Saucepan handles!

Either you have the center one sticking out so you can easily knock the full pot of whatever it is onto yourself, or you turn it to the side and heat it up nicely on the adjacent pot and hob. You'd only use that center hob when you had to use all 3, after all. I'll keep the 2 front, 2 back, thanks just the same.

Just don't put those controls at the back, please. I don't like burned arms, either.

Hmmm.  One gets the impression the defrocked warped primitive is a little, uh, clumsy in the kitchen.

Dover  (1000+ posts)      Sun Oct-03-10 11:54 PM
THE WHITE CLIFFS PRIMITIVE
Response to Reply #3

5. Hmmm...that's something to consider. But it seems like you could place the burners at just the right distance from the edge so that most handles wouldn't stick out beyond it. I recently looked at a model home kitchen that I liked where they had the traditional two front/back, but it was situated on one end (corner) of an island so that you could access it from two sides.

Warpy  (1000+ posts)        Mon Oct-04-10 01:26 PM
THE DEFROCKED WARPED PRIMITIVE
Response to Reply #5

6. It looks to me like this was designed for skimpy urban kitchens especially in Europe, that have narrow countertops and few amenities.

Uh-oh.  The defrocked warped primitive trashing Europeans; sooner or later that's going to catch the ire of the pie-and-jam grasswire primitive, the farmerette from Wisconsin, who shops daily for groceries because it's "European."

Mist  (1000+ posts)        Sun Oct-03-10 07:00 PM
Response to Original message
 
4. As Warpy points out, may not be so practical. Though it does look cool!

It looks cool, ultra cool.....and eminently practical.

WatchWhatISay  (1000+ posts)        Mon Oct-04-10 07:20 PM
Response to Original message

7. Seems impractical to me because of venting

I can't think of what kind of venting would be practical for such a configuration.

Windows.  Windows are great ventilation, and don't use electricity.

[Ballygrl]

trud  Donating Member  (531 posts) Fri Apr-01-11 12:06 PM
Response to Original message
9. don't those look kind of close together? n/t

They do seem pretty close together.

[GOBUCKS]

Comparing that little eurotrash hotplate to a nice 6-burner Viking is like comparing the jug-eared muslim to Ronald Reagan.  I would just as soon have a little foldup Coleman propane camp stove, like the one poor stupid Beth uses to make her elaborate imaginary recipes.

[BEG]

Comparing that little eurotrash hotplate to a nice 6-burner Viking is like comparing the jug-eared muslim to Ronald Reagan.  I would just as soon have a little foldup Coleman propane camp stove, like the one poor stupid Beth uses to make her elaborate imaginary recipes.

I have a 6 burner Viking and it's over rated. It's also a bitch to clean. Last time I said this everyone disagreed with me. I also have a double Viking oven, it takes forever to heat up. I wouldn't voluntarily buy Viking if I were building a house. We also have a wine fridge, I would rather have the extra cabinet space.

[LC EFA]

I use the outside gas BBQ/Grill more than the inside stove. It's got a wok burner on the side so does pretty much everything.

[GOBUCKS]

I have a 6 burner Viking and it's over rated. It's also a bitch to clean. Last time I said this everyone disagreed with me. I also have a double Viking oven, it takes forever to heat up. I wouldn't voluntarily buy Viking if I were building a house. We also have a wine fridge, I would rather have the extra cabinet space.

My daughter recently moved into a new house with a Viking (and, coincidentally, a built-in wine refrigerator), and after using it just a couple of times, I love it. Of course, I don't have to clean it, so I'm sure you're right on that score. We cook with electricity here, but I'd switch to explosive gas in an instant if I could do it without rebuilding the kitchen.

[franksolich]

I use the outside gas BBQ/Grill more than the inside stove. It's got a wok burner on the side so does pretty much everything.

From the time the last snow is melting away, until the time the first flakes of a new winter cascade down, that's very common around here.  I have no idea why.  Everybody but franksolich has one of those propane-burning gas grills, and it's so popular just about any sort of retail establishment, including clothing stores and ice-cream places, has one of those steel cages, selling the white bulbous propane tanks for grills.

(Which might be something the pie-and-jam grasswire primitive should consider for augmenting sales at her shop.)

I'm surprised I've never seen one at funeral homes, although maybe somewhere a funeral home does sell them.

It makes no sense to me; why cook outdoors in the sweaty mosquito-infested humid torrid heat, when one has an air-conditioned kitchen?  But quite obviously I'm a minuscule minority.

In fact, I was surprised to find that outdoor cooking was even immensely popular in the socialist paradises of the workers and peasants, although light-years away from the state-of-the-art outdoors cooking as done here.

[LC EFA]

...

It makes no sense to me; why cook outdoors in the sweaty mosquito-infested humid torrid heat, when one has an air-conditioned kitchen?  But quite obviously I'm a minuscule minority.

...

All well and good if you have an air-conditioned kitchen with enough in the way of extraction fans to pull the smoke and steam out of the air.  As I lack said air-conditioned kitchen*. It's much better to stand outside with the breeze blowing the smoke, heat and bugs away. There is also more provision to have a bunch of fellow beer swilling rednecks standing around to give their cooking advice.

* I probably could run up the house wide air-conditioner but I'm too much of a tightarse environmentally conscious.

[franksolich]

All well and good if you have an air-conditioned kitchen with enough in the way of extraction fans to pull the smoke and steam out of the air.  As I lack said air-conditioned kitchen*. It's much better to stand outside with the breeze blowing the smoke, heat and bugs away. There is also more provision to have a bunch of fellow beer swilling rednecks standing around to give their cooking advice.

I know that sir, and I'm just rattling a few chains here.

I'm aware of the important social function--and the utility of making outdoors a mess, rather than indoors--of cooking outdoors, and I wouldn't begrudge it anyone.