BERTAZZONI: GREAT OPTION FOR A 24" OR 30"

Also, love the Bertazzoni ranges.  A 24" is offerred in their freestanding line in stainless steel.  There are four colors available in the 30" size.  This one is shown beautifully in white.

http://www.bertazzoni-italia.com/freestanding/professional-series/ranges/30-4-burner-gas-range

BLUESTAR: GREAT RANGES GREAT COLORS

Love the Bluestar ranges, especially since one can customize it with up to 190 colors and also, it is available in a 24" wide range for apartment-sized residences.

See colors such as these and more at:

http://www.bluestarcooking.com/color_chart.html

XO Hoods: Great design Great Value

Italian-made with nice lines and functionality and great price points compared to hoods in this category, the XO Hoods are worth consideration for your next renovation ventilation needs.  See this one, and others at:

http://www.easternmarketingcorp.com/media/xo/XOcatalog.pdf

The Importance of Venting

This New York Times article on the importance of venting is worth the read.  Many people think to turn the vent on during cooking when there is smoke or steam.  Bottom line:  the vent needs to be run every time you cook. Two important words to remember: particles and odor.

PARTICLES

Essentially, when food is heated, particles of grease, water, smoke, and food are sent into the air. Grime accumulates on furniture, fabrics, finishes and surfaces.  These ultra-fine particles are coated with other chemicals and are not safe to breathe.  Complete combustion produces carbon dioxide and water.  In many cases, when cooking, incomplete combustion occurs and produces by products, including nitrogen dioxide, which cause respitory problems, such as asthma and irritation.

ODOR

Everything from meat, to fish, to aromatic vegetables, such as broccoli produces odors.  For this reason, run the fan every time you cook.

As a New York City designer, I truly understand that venting to the outside is a luxury and not always possible. When it is, you need 20 feet of wall or ceiling space to vent to the outside.  Always, refer to the manufacturer specifications of both the range and hood to plan and verify that the range hood matches the stove's energy output.  The recirulating hoods have come a long way in terms of performance and are not the noisy inexpensive fans found in most residential units in Manhattan.  I have many clients who want the griddle option on their new range.  I do not recommend it, unless you have access to outside ventilation.  Again, follow the manufacturer's specs to the letter, especially because the warranties will not hold unless you do so.  If you have any questions regarding whether or not your venting is adequate, please email info@fortunataliving.com.

See the complete article below:

http://www.nytimes.com/2010/04/01/garden/01fix.html?sudsredirect=true

AGA PRO+ Enters the North American Market

 

On Tuesday, I went to the AGA Marvel launch event in NYC for the PRO+ Range. James McIntosh, the AGA Brand Ambassador, and winner of the Gourmand Award for best series cookbook 2008, gave an entertaining and well-received presentation.  This was my first introduction to the AGA line and my standards were high. This range is not only offered at an incredible price at $4500 retail, especially since it enters the luxe market of the Wolf and Viking lines, but it is also packed with rich features, such as an Energy Efficiency Panel (ESP).  The panel splits the oven cavity into two offering the user the choice of using 4.9 cu. ft. vs. 2.4 cu ft.  When using one cavity only it uses 30% less energy.  The non-operative cavity benefits from residual heat, so it is perfect for food and plate warming.  There are many multifunction features, such as Thaw & Serve, Convection Oven and Broiling, Browning Elements and others.  There are 5 electronic ignition burners with optional Griddle and Wok Ring accessories.  Additionally, it is offered in 4 PRO+ designer colors.  I inquired about the availability and plans for a 30″ model, especially in this market.  No news of this yet.   I like the clean lines of the PRO+ model.  It would work in any modern, transitional, or even traditional kitchen.  Bottom line, the introduction of the AGA and the PRO+ Range shakes things up in the industry and gives designers and consumers a serious consideration at a great price and reputation.  AGA has history with respectability, so it is here to stay.

http://www.aga-ranges.com/_store/Scripts/prodview.asp?idproduct=211

http://www.agamarvel.com/