Posts Tagged ‘wok’

Capital Range: Capital Culinarian

September 23, 2011

If you’re not much of a cook, you should probably just stop reading now. Capital range got an earful about how crappy the burners are on a standard range. In response, the appliance-maker built the Capital Culinarian.

Some cooks just want a commercial-looking range but need the safety of a sealed-burner system (several flames rising around a burner cap). The Culinarian sharply departs into both a commercial fit and finish AND the power and performance as an open burner range that’s closer to that of a restaurant kitchen.

The flame rises from each part of the burner ports to provide the most even heat distribution and best cooking results. Sure, some ranges offer BTUs in the upper teens and maybe even 20s, but that’s generally one burner — and you’d have to move your cookware to a different burner when it’s time to simmer.

Capital wisely gave each burner 23,000 BTUs of power AND the ability to simmer at an incredibly low 140 degrees F.

But it’s the way the temperature interacts with the cookware and food that makes the difference.

Would you rather trust your sauce to 94 evenly spaced flames or one or two circles of flame with large separations? And imagine how fast your water will boil when you’re heating the entire pot rather than just a couple rings of heat.

Plus, the open burner system targets the center of a wok cooking and distributes heat evenly.

Positioning the top oven rack 3 inches from the broiler achieves the best, most-efficient broil, though strangely, competitive products add an extra3 inches. Obviously, those who love to cook appreciate these differences.

And those that love to griddle or grill can go single (12 inch at 18,000 BTUs) or double (24 inch at 30,000 BTUs) on either option.

Or stretch your burners all the way across your new favorite toy, which comes in 36″, 48″ and 60″.


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