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| | A Range of Options | Departures (Site not responding. Last check: 2007-11-03) |
 | | The hands-down winner was the Blue Star, which I might have expected, given its 18,000-BTU burner; it took only 17 minutes and 50 seconds to bring the water to a boil. |
 | | Moreover, only the Blue Star and Viking were able to maintain the initial heat; after reaching the target temperature, the oil in the saucepan on the Viking range rose quickly to 390 degrees before dropping slightly, two minutes later, to 380 degrees, where it held steady. |
 | | In fact, the quality of the steak that emerged from the Blue Star test (at 18,000 BTUs) and the DCS test (at 17,500 BTUs) was shockingly different from that of the steak cooked over 15,000 BTUS on the Viking and Jade ranges. |
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