First the problem. I have a GE Range with a small simmer eye in the back
that will not light for anything. The electric starter is indeed sparking
the lighter for that eye. Every part is on it correctly but it will not
light for anything. If I put a match or lighter beside it no problem it
lights right up but the sparker will not light it off.



New purchase question. We are building a new home in Alabama and will be
putting new appliances in the kitchen. We plan to use Gas for the Cook eyes
and electricity most likely for the oven. What is the We are thinking also
about a commercial type Range (as in Viking etc) because we have heard that
they heat up a lot quicker and cook better. Something about higher BTU
elements. What is the best combination of cook top eyes or burners in a
Gas stove top? I've seen some at Lowes or Home Depot that say they have ONE
burner that is 16,000 BTU for quick heating. What can one expect from a
commercial unit and I have also heard that you have to take extraordinary
(aka expensive) measures to vent that type of cook top.

Gary KW4Z wrote:
First the problem. I have a GE Range with a small simmer eye in the
back that will not light for anything. The electric starter is
indeed sparking the lighter for that eye. Every part is on it
correctly but it will not light for anything. If I put a match or
lighter beside it no problem it lights right up but the sparker will
not light it off.



New purchase question. We are building a new home in Alabama and
will be putting new appliances in the kitchen. We plan to use Gas
for the Cook eyes and electricity most likely for the oven. What is
the We are thinking also about a commercial type Range (as in Viking
etc) because we have heard that they heat up a lot quicker and cook
better. ....

Cooking is done by the individual, not the stove. A good cook can turn out
food just as well from a camp stove as from a commercial stove. BTW, Viking,
etc ARE NOT commercial ranges; they are merely styled to mimic real
commercial ranges.
--
Dave
www.davebbq.com

"Gary KW4Z" wrote in message
...
First the problem. I have a GE Range with a small simmer eye in the back
that will not light for anything. The electric starter is indeed sparking
the lighter for that eye. Every part is on it correctly but it will not
light for anything. If I put a match or lighter beside it no problem it
lights right up but the sparker will not light it off.

The gas, eveidently, is not reaching the sparker. Look to see if there is
supposed to be a shield of some sort behind it that may have been pushed
aside in cleaning.





New purchase question. We are building a new home in Alabama and will be
putting new appliances in the kitchen. We plan to use Gas for the Cook
eyes
and electricity most likely for the oven. What is the We are thinking
also
about a commercial type Range (as in Viking etc) because we have heard
that
they heat up a lot quicker and cook better. Something about higher BTU
elements. What is the best combination of cook top eyes or burners in a
Gas stove top? I've seen some at Lowes or Home Depot that say they have
ONE
burner that is 16,000 BTU for quick heating. What can one expect from a
commercial unit and I have also heard that you have to take extraordinary
(aka expensive) measures to vent that type of cook top.

Are you talking about a real commercial unit or one that has been modified
for home use? The real commercial units are not well insulated and need
more clearance around them to meet code. Yes, they do get hotter but they
require move ventilation. Your homeowner's insurance may have restriction
on them also. Some will have six burners of 30,000 Btu each. Imagine the
venting needed if you cranked that up. You'll need larger gas piping and
regulator for that.

There are ranges, as you saw, that have one or two larger burners. They are
good for getting a large amount of water boiling, but not needed for normal
cooking. They often don't do well at very low simmering, thus the
combination of sizes.

Do a Google search on the rec.food.equipment newsgroup and you will have all
the information you could want.

Gary KW4Z wrote:

snip

New purchase question. We are building a new home in Alabama and will be
putting new appliances in the kitchen.

snip

It's a jungle out there with all the BS amd hype about appliances.
$600 vacuum cleaners that do best cleaning out your wallet and $1500
washing machines that look like they belong in a bordello in Nevada.
Do yourself a favor and start with Consumer Reports to cut through the
crap and find out which appliances will do what you need, not what you
think you want. The fewer frills, the better the price. A good fridge
or stove should last you 20 years, and if you buy overdone feature
laden fads they look dated long before their time. Of course, if you
are really wealthy and and need to look trendy for your peers, then go
for the stainless steel, granite, gargantuan multi-burner monster
types. Whatever, a good balance is always cost effective. HTH

Joe

In article ,
Cooking is done by the individual, not the stove. A good cook can turn out
food just as well from a camp stove as from a commercial stove.

Then how come restaurants don't use camp stoves, which are much cheaper?


--
--Tim Smith

In article ,
Tim Smith wrote:

In article ,
Cooking is done by the individual, not the stove. A good cook can turn out
food just as well from a camp stove as from a commercial stove.

Then how come restaurants don't use camp stoves, which are much cheaper?

They would, but storing 90,000 cans of sterno takes up too much room.

Tim Smith wrote:
In article ,
Cooking is done by the individual, not the stove. A good cook can
turn out food just as well from a camp stove as from a commercial
stove.

Then how come restaurants don't use camp stoves, which are much
cheaper?

For the same reason you use a table saw rather than a handsaw. It ain't the
tool, it's the craftsman.

--
Dave
www.davebbq.com

Tim Smith wrote:
In article ,
Cooking is done by the individual, not the stove. A good cook can turn out
food just as well from a camp stove as from a commercial stove.

Then how come restaurants don't use camp stoves, which are much cheaper?


Not really relevant since the OP is buying this for their house.