![]() | C60 Kitchen with Base Cabinet Stainless... | |
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![]() | 34.63" x 59" Combination Kitchen | |
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![]() | 35.5" x 47.19" Combination Kitchen | |
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34.63" x 59" Combination Kitchen
35.5" x 47.19" Combination Kitchen
Summit Appliance C301AUTO 40.88" x 29.88" Combination Kitchen
20" Freestanding Electric Range in Black with Smooth Ceramic Glass Cooktop Glass Oven Window...
Summit Sinc2220 , Frigidaire Cooktops , Ceramic Cooktops
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Source: Summit Sinc2220 , Frigidaire Cooktops , Ceramic Cooktops
Kuttler Kitchens Design Blog: A first hand experience with ...
OK, so I spent the beginning of the week this week In Louisville, KY as a guest of GE Monogram appliances. While I was at GE I was not only treated like a prince, I was assigned a cooking station in GE's Monogram test kitchen. On Tuesday and Wednesday, the other designers who attended this appliance summit and I prepared most of our own meals under the expert tutelage of GE's chefs. Induction cookers are highly efficient and they work with unusual speed. For example, an induction cooktop can boil six quarts of water 400 percent faster than natural gas can. I'm a bit of an efficiency nerd and despite my former preference for cooking with gas, I conceded that preference to induction years ago. Get this, from the energy expended from a gas burner, 62% of that energy gets lost and does nothing more than heat up a room. Only 38% of that energy gets delivered to the food being cooked. That lousy efficiency is why gas cooktops have to be vented. Old school radiant electric cookery is more efficient from an energy perspective. In this case, 72% of the energy expended goes toward heating the food and 27% is lost. In induction, 84% off the energy expended goes to the food being cooked and only 16% is lost. On Wednesday, I made pasta with a sauce of bacon, pine nuts, feta and mascarpone. I made the sauce in a sautee pan. I was always concerned about how well induction would fare with sauces, but my concerns were unfounded. My pasta sauce turned out perfectly. Ditto a caramel sauce I whipped up later. The butter, brown sugar and cream blended flawlessly at a medium heat and then stayed warm on simmer until it was time to eat. Best of all, when I cleaned out the pot later, there was nothing scorched on the bottom.
Source: Kuttler Kitchens Design Blog: A first hand experience with ...
Summit induction, anyone? - IKEA FANS
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