The Culinary Dream of the Perfect Range

The Culinary Art of Choosing Your Range

Here's what top chefs look for when they're choosing a range, the big ticket item that determines their success in the culinary arts. Those with culinary training suggest that you especially consider these two areas when choosing a range:

  • Durability: Executive chef Tony Priolo points out that "You have to pay attention to the things that see the most wear and tear." When he chose a range for Chicago's Coco Pazzo, he looked for a piece of equipment with the least number of knobs and dials. While the culinary bells and whistles can be tempting, Priolo insists that too many parts lead to maintenance costs that can "more than double" the initial investment in your stove.
  • Ease of Cleaning: At the end of a long day of culinary artistry, you don't want to be faced with a stove that's a chore to take apart and clean. Even if the show kitchen is your own and your culinary efforts are for your friends and family, you don't want anyone to see that you have a dirty range--ever.

Affording the Range that Fits Your Culinary Training

A range is a big ticket item. All the more reason to shop well before you make your culinary investment. Culinary arts school Dean Chris Koetke suggests that you visit trade shows, find out about ranges from their manufacturers, and make careful comparisons before you buy. Top range retailers like Viking operate culinary arts stores where pros and home chefs alike can pick up culinary training and tips as well as check out the culinary merchandise.