My f&$&*#! Viking Range

[Jenise]

So late yesterday afternoon I turned on my oven to heat some enchiladas someone brought to us. Within minutes, perhaps coincidentally but perhaps not, the air smelled of an electrical fire. I remember well that smell from about 12 years ago when we cancelled plans for an evening out to instead look frantically for the source, eventually discovering a smoldering almost-fire inside a wall behind a dimmer switch. Had we not hunted it down, the stairwell would have caught fire during the night and we'd have been trapped upstairs.

With a husband who can't evacuate, in panic mode I checked every outlet and switch in the house and found none implicit, then called in a neighbor to do same. We concluded that my oven which we can't look behind, is the culprit.

Later I slept with a fire extinguisher, when I slept at all, by my side.

Made phone calls this morning and the soonest I can get a tech out to look at it is Friday. But just as well--it gave me time to consider whether or not I really want to put another dime into that POS Viking range that has cost me a fortune in repairs over the years, and which brand is no longer carried here because product support is so very, very poor. Parts have more than tripled in price and are slow to arrive when ordered. At the retail level, no one up here will touch them.

So it looks like I'm going to buy a new range, which I need like a hole in the head. I want to switch to dual fuel, and I want a grill. I have loved loved loved having an indoor grill but the only ones still made (Thermador, otherwise my first choice, used to, doesn't now) are Miele, Jenn-Air and Wolf. Nearly all just have griddles. Oh, and the grills are now infra-red.

Anyone with experience with these brands, or any infra-red grill at all?

Arrgggh! This brings back a traumatic memory for me of an evening 6-7 years ago when I was preparing dinner for a group. I went to turn on the oven of our mixed-fuel Thermador range (a 40th birthday present from my loving wife) and was greeted with a loud ZAP (the sound of an electrical arc) and a blinding white flash. In short, one of the heating elements in the oven had short circuited, producing a most spectacular fireworks display (that also tripped the circuit breaker for the kitchen). Then the fun commenced: finding a replacement range on a Saturday afternoon in flyover country. We ended up with an emergency purchase of a Kenmore mixed-fuel range from Sears (RIP) that still graces our kitchen.

Alas, I have no experience with infrared grills, but can offer you my most heartfelt sympathy.

I'm also considering buying a new range. My current range is a 1985-vintage GE all-electric. I would prefer dual-fuel (gas burners, electric oven). I learned to cook on a gas range and prefer the more precise heat control that gas burners give you.

-Paul W.

[Jenise]

Paul, you'll love dual fuel. The configurations available are quite impressive. In their Signature line, LG even makes a hybrid: half gas burners, half induction with a sous vide trough.

I love my Dacor electric double ovens. The top oven is very large. I also have a 6-burner Dacor cooktop and a range hood with two heat lamps to keep things warm when needed. It's all simple and easy. The Oven has only had one heat element replaced in over twenty years. I've had a few guests bring their sous vide here and I was not impressed with the fuss. There's nothing wrong with it but just not for me. I like to keep my appliances out of site so only have what I need. The toaster, and food processor are in the appliance garage. The rest of the stuff is in the pantry. Now, I am not using the Belgian Waffle maker, panini press, ice cream maker. I have not been into an appliance store in years. Would probably would be very surprised at what I saw and given what is happening in this world today, many appliances would have way more gadgets than I need to worry about.

Oh, gosh, yes, there's so much unnecessary stuff out there.

Firstly, everything old is new again... crock pots are now One Pots, pressure cookers are fashionable again, toaster ovens are now air fryers.

A lot of the specialty stuff that got a lot of press have settled back into dim corners where only Those Who Care About Such Things will find them... rice cookers, bread makers, ice cream makers, deep fryers, sous vides and their associated vacu-sealers, etc.

Nobody talks about electric can openers anymore.

The only new-in-the-last-20-years things that seem consequential to me are quick-read thermometers and immersion blenders. (And those are not really appliances, they're just drawer litter like measuring spoons and potato peelers.)

The only new-in-the-last-20-years things that seem consequential to me are quick-read thermometers and immersion blenders. (And those are not really appliances, they're just drawer litter like measuring spoons and potato peelers.)

Agreed about those two things. If you do any amount of sous-vide cooking, those goodies would be consequential, too.

[Jenise]

Karen, my situation vs. yours is the best argument in the world for getting separate ovens and cooktops. You can replace as needed without excessive expense like I'm facing with a faulty all-in-one.

Jeff and Mark, I agree.

Whatever you do, don't buy a GE Cafe dual-fuel stove.

A lot of the specialty stuff that got a lot of press have settled back into dim corners where only Those Who Care About Such Things will find them... rice cookers, bread makers, ice cream makers, deep fryers, sous vides and their associated vacu-sealers, etc.

I don't have many gadgets but the rice cooker is a core staple! Easily use it 3-4 times per week. Use it much more often than the toaster or the blender, which are the other two 'gadgets' on the counters. (Plus the hot water kettle, which we use many times each day) So you don't eat much rice?

Jeff, while not on a daily basis, at least monthly I use sous vide circulator and (stovetop) pressure cooker. Besides SV we use vacuum sealer regularly for storage, and like Rahsaan rice cooker is in steady rotation.
I agree with instant read thermometers being important, and in fact discovered that I actually use the bluetooth feature on a dual probe one we have (great when doing low and slow for reverse sear on grill outside- I can monitor while working in kitchen on rest of meal.

Jeff, have beautiful handmade wooden measuring spoons that I love. A potato peeler is a must for me, does a nice job easier and faster than a knife.

I don't have many gadgets but the rice cooker is a core staple! Easily use it 3-4 times per week. Use it much more often than the toaster or the blender, which are the other two 'gadgets' on the counters. (Plus the hot water kettle, which we use many times each day) So you don't eat much rice?

No, we don't. From time to time, so a pot with good-fitting lid will suffice. (RIce is 'in rotation' with a whole bunch of other starches, like farro, couscous, quinoa, pasta.)

On the other hand, I know exactly where my ice cream maker is! ...and my popsicle supplies...

Whereas my blender hardly ever sees the light of day.

I agree with instant read thermometers being important, and in fact discovered that I actually use the bluetooth feature on a dual probe one we have (great when doing low and slow for reverse sear on grill outside- I can monitor while working in kitchen on rest of meal.

That is a cool feature.

Jeff, have beautiful handmade wooden measuring spoons that I love. A potato peeler is a must for me, does a nice job easier and faster than a knife.

I have three sets of measuring spoons -- a plastic set, an aluminum set, and a steel set -- and not one of them is at all nice.

A good peeler is a must; ditto for a zester.

From time to time, so a pot with good-fitting lid will suffice. (RIce is 'in rotation' with a whole bunch of other starches, like farro, couscous, quinoa, pasta.)

On the other hand, I know exactly where my ice cream maker is! ...and my popsicle supplies...

Whereas my blender hardly ever sees the light of day.

Yes, I've seen your posts about homemade ice cream!

The blender is stop and start for us. Was pureeing a lot of squash during winter and will return to it again for tomato sauce once that season begins. But the rice cooker is a constant.

I pretty much cook 14 meals a week at home, which leaves plenty of space for rotating starches and eating multiple types of rice during the week. (I'm also a big fan!)

[Jenise]

Re rice cookers, I make rice all the time. At least once a week. That said, I use a stovetop 3 qt pot dedicated for this purpose. It's never used for anything else. All this in spite of, for a year while we renovated our kitchen, only having a microwave, a toaster oven and a rice cooker to help with food preparation beyond the barbecue outside. I didn't just make rice with it, I could steam an artichoke, little trays of potstickers and more. It was greatly useful but once we were done, I went back to my old ways and never used the rice cooker again. I get why Asian families primarily cooking plain/unseasoned rice especially rely on them, but I wasn't persuaded that a rice cooker was better than what I'd been doing all my life.

But I couldn't live without my toaster oven.

[Jenise]

So, about my stove: I thought it would be easy to shop for a new one. Pick one, pay for it, install it, move on. I have no time to belabor anything right now. But in fact there's no 240 in my kitchen and the dual fuel type that I really must have, no matter which brand I buy, requires it. Bringing in 240 won't be easy--the stove is on an outside wall and we don't have a crawl space under which to run a line. Will take some electrical renovation of the type I have no stomach for right now so heck, I just had the repairman show up and check out the Viking. The good news, he didn't find an electrical problem (though it could be in one of two closed panels he can't open), and the bad news: he didn't find an electrical problem! So I must continue living with this giant, dangerous question mark. Grrrrr.

Too bad about your stove.

We love our Kitchenaid (Whirlpool) hybrid (gas top, electric oven). I do miss the gas broiler element our old oven had sometimes, though.

Years ago, when I installed a Dacor dual fuel stove, I had to move the 240V from the washer/dryer alcove to the kitchen. No big deal because I have a gas dryer.

The blender is stop and start for us. Was pureeing a lot of squash during winter and will return to it again for tomato sauce once that season begins.

I once made pureed pumpkin. After wiping down the counters, cabinets, walls, and floors, I switched to cans and never looked back.

Once in a while I whir some drinks, or a batch of Bernaise, but it's pretty useless.

One thing that I do not own that I suspect everyone on this board owns... a food processor. It sounds lovely but I have no room for it and, as I typically cook for just us two, the knife work is not too onerous.

The blender is stop and start for us. Was pureeing a lot of squash during winter and will return to it again for tomato sauce once that season begins.

I once made pureed pumpkin. After wiping down the counters, cabinets, walls, and floors, I switched to cans and never looked back.
...
One thing that I do not own that I suspect everyone on this board owns... a food processor. It sounds lovely but I have no room for it and, as I typically cook for just us two, the knife work is not too onerous.

Ha! Never had any close calls with squash/pumpkin although pureeing hot tomato sauce can be dangerous. Just need to take an extra minute to let it cool and of course keep a tight grip on the lid!

I don't have a food processor. Blender is enough. I do have a mandoline that I rarely use. But it's not electric so maybe doesn't qualify as a gadget!

I own a rice cooker but I never use it because I rarely cook more than 1 cup (uncooked) of rice at a time. That, and a Popeil Pasta Maker, are my two dust-gathering gadgets.

I love my mandoline. I make Sichuan dry-cooked beef a lot, and that calls for several stalks of celery cut into thin shreds. The mandoline performs that task in a jiffy. I also wouldn't be without my immersion blender.

-Paul W.

Ha! Never had any close calls with squash/pumpkin although pureeing hot tomato sauce can be dangerous. Just need to take an extra minute to let it cool and of course keep a tight grip on the lid!

The trick with hot liquids in a blender is to remove the plastic cap in the lid and hold the lid down with a towel before turning on the blender. No splatters.