Hi all,
Just wondered if anyone is baking in, or is investigating, a used restaurant range? In the last 12 months I've twice blown out the electronic sensors in my not-very-old home Maytag. I've explored the Viking, Aga, Jenn-aire and KitchenAid models, but wonder if there might not be great value in a used commercial range. Would appreciate your thoughts.
Sylvia
We will be doing some extensive renovations to our kitchen, which is giving us the opportunity to plan it the way we'd like it. My question is: what kind of design/plan would you put into your ideal kitchen in terms of baking? Or, what do you have in your current kitchen that makes it convenient/conducive to baking?
We've already decided we'd like a dual fuel range and a heatproof countertop (not sure whether concrete, granite, marble, etc, though).
All feedback welcome! Thanks in advance.
