Fulgor Milano Range
autumnoreilly
7 years ago
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coray
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fulgor milano gas range?
Comments (1)I have the 36" dual fuel. See my post here: https://www.houzz.com/discussions/fulgor-milano-range-dsvw-vd~4270192?n=5...See MoreFulgor Milano Appliances
Comments (9)I also love to bake. In hindsight I should have gotten the electric oven with the gas range. The pilot is a little tricky to light on the oven which can be annoying. I think if I had gone with the gas range/electric oven I would be totally satisfied. I really like the look and feel of the Fulgor oven over the Thermador though. The oven door doesn't heat up on the outside when you're baking which is a plus... you can use the cooktop and not feel the heat of the oven. It's one of my favorite things about the oven. I also really like the surface under the gas burners. It's seamless and is very easy to keep clean. I didn't like the surface under the burners on the Bertazzoni and Verona. If I remember correctly, I think they are stainless steel and there were grooves that I thought would catch spills and be hard to clean. I may be thinking of other brands, but that comes to mind when you mentioned those 2 brands....See MoreFulgor Milano Sofia 36" dual fuel or full gas range
Comments (38)Dano Marco, I purchased the 36” Induction range. I have actually not used the oven yet as a I a combi steam oven, but have used the cooktop quite a lot. I am new to induction, so have had a learning curve. A couple of takeaways. The cooktop works well, but there is some limitation with the pot sizes, as the top does not have a bridge burner. I like using the knob, but there is a lot of play in that you turn it a lot to go from one level to the next. Also, I wish they had one small burner up front rather than both in the back. I tend to use the center burner the most. Overall I am pleased with the range. I did not want to spend more for the Wolf, and so far feel that I have made a decent choice. Here are a couple of photos with it installed....See MoreOven BTU Question
Comments (9)There is the technical meaning and the practical meaning. The technical meaning is that the BTU (British Thermal Unit) is a measure of energy. This is a "customary" unit of measure in the British system of units, now ironically mainly used in the USA. One BTU is the heat required to raise one pound of water one degree Fahrenheit. Unfortunately, the BTUs being quoted for ovens (and furnaces) should actually be written BTUh, meaing BTU per hour. This is a measure of power flow rate. In one hour the stated BTU value is the amount of heat generated into the oven cavity and into the food being heated. BTUh has a fixed relationship to the metric system energy flow rate of watts (joules per second). 1 watt equals 3.4 BTUh (approximately). Similarly, a BTU has a fixed relationship to a watt-second (joule). As noted above, electrical stuff (which has been metric since almost its inception) is described using metric units of measure, and gas and oil heating have tended to retain the customary units widely used by plumbing and HVAC trades. The best way to find the practical meaning is to have forum members relate whether their particular wattage or BTUh specified ovens work well or not. Even an empty oven has a lot of thermal mass in the side walls and racks, so it will take a while to heat them from 70F to 500F with limited gas or electric heat flow. And the particularly inefficient aesthetic practice of burying the main oven heater under an oven floor panel can slow heating rate relative to an exposed heating element directly heating the oven air. Convection ovens with heaters internal to the rear-wall but exposed to the convection air path can improve heat-up time....See Morecoray
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