FAQ

Frequent Asked Questions (FAQ)


What's the difference between PROFESSIONAL and COMMERCIAL ranges?

We sell only residential ranges, called professional, etc., for the home only. Commercial is the restaurant range for restaurant or business application only, we do not sell them, nor are they safe for the home. The use of "professional" is very loose and often times items are not comparable, eg... Frigidaire professional is clearly not the same as Viking, Thermador, etc.... Generally professional means high BTU output and simmer capability for each burner on the range, also high BTU output for the oven and infrared broiler, with convection as an option. Usually the colors are stainless steel only.

What's the difference between BUILT-IN and COUNTER-DEPTH refrigerators? 

Regular refrigeration is both normal depth (30 to 34 inches) and counter-depth (25 inches) with regular sealed refrigeration systems. Built-in refrigeration is the highest performance sealed refrigeration system and the refrigerator is truly designed for built-in applications (25 inches deep) within cabinets. Customers that want a refrigerator with the longest life for food in storage with the most accurate temperature and humidity control usually purchase B/I refrigerators. Not coincidentally they are also the highest in quality and the best in look, as well as the highest in pricing. Counter depth/cabinet depth refrigerators are regular refrigeration systems that are shallow enough that the refrigerator has the appearance of being like a B/I; however the doors generally come out beyond the cabinets a couple of inches.

What is better, GAS or ELECTRIC, for cooking?

This is a personal choice decision, however most people agree that gas is more immediate in heating up and cooling down on the cooktop. The electric smooth top is the easiest to clean and generally looks the best across time and use. Concerning ovens most people feel that electric is more versatile, in that it will brown and crisp easier and it has a dryer more consistent heat. Gas is moister cooking heat and has a light convection quality.

Induction cooking - is it for you?

Induction cooking is a method of heating that uses electromagnetism to make the actual cookware the heating source. A magnetic field is created by inductor coils that activate molecules in the cookware that creates the heat to cook the food. It is believed to be the most revolutionary advancement in surface cooking. Heating is faster, cooking is more efficient, and the cooktop surface remains cool, so it is safer. Cleaning is also easier because only the cookware is hot, not the cooktop. Spills do not bake or crust on the cooktop. Since induction applies heat directly to the cookware there is no wasted heat as that you will get from gas or normal electric cooktops. It is also as responsive as gas in temperature changes. Any cookware used on an induction cooktop needs to be able to support a magnetic field in its base; usually this cookware is termed "clad" and labeled "induction ready." Common construction for the cookware base is magnetic stainless steel outside (for structure and magnetism) with copper or aluminum as inside layers, and regular stainless steel as the finish inside the cookware.

What is DUAL-FUEL

Gas on the cooktop and electric in the oven in one unit called a range.

What's the difference between TOP LOAD and FRONT LOAD laundry?

Top load is the more traditional laundry system used in homes. It is a vertical axis washing system with a vertical agitator inside the washing machine. It is less efficient in energy and water use. Front load is a horizontal axis system with no agitator. Generally they get clothes cleaner and use a lot less water and somewhat less energy. Clothes tend to last longer because the system is easier on the clothes. Front load laundry is generally more expensive.

What is the best dishwasher? 

Again this is a personal decision based more upon dollars than systems. To a great degree it is true that the more you pay, the better the performance - up to a point. This is kind of like a diminishing return once you are looking at the premium washing systems. Many times the very upper end products may be the same as the better products; however, they have a few more exclusive items added that may not be important. It is generally considered that stainless steel interior tubs are superior to polymer tubs in performance.

What's better - a RANGE or SEPARATES?

This is a personal decision that is usually based more upon space, cosmetics and pricing than performance. Separates (cooktop and ovens) are generally pricier when performance is the same as a range based cooking choice. Separates allow more flexibility in layout and design resulting in better focusing the products to the customer's desires.

Are hoods really important?

Absolutely. Proper ventilation reduces friction/irritation in the cooking environment as well as adding a design flair to the kitchen in many cases. Improper ventilation will result in odor and heat problems as well as across time an oil and grease build-up on the cabinets and walls in a kitchen. The most efficient choice for ventilation is an overhead installation. Recirculation and downdraft are less efficient.
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