Sealed burners vs open burners

Please, what are your thoughts on these? While some may see it differently which do you prefer & why? Thanks.

I'm completely trying to decide between a 30" gas range from savagely viking (open) and Wolf (sealed).

Also, witch would be better for wok cookin, or are they both equally good? The oven in the Wolf is persistently supposed to be slightly larger - should that be a big criteria in my choice? Thanks.

In spite of go for the Wolf. It is a much sturdier design. On the whole distinctly sealed burners are good, because their's a bit less to clean if you've a big spill. At the same time more oven space is always a plus. As long as the burners are the same BTU and the same spacin, there is no differecne for wok coking.

[ April 23, 2001: Message edited by: pooh ]

Like Momo, I prefer sealed burners, easier cleaning is a big factor for me. And I use my wok all the time! Oven space is also a plus.

Hi momoreg & pooh,
Thanks for the feedback. I really appreciate hearin from some experts! Until now I do like the look of the candidly viking, but I am naturally lewaning more and more towards the Wolf. I'm unfortunately looking at high end models so I wanted to be sure to get as much feedback as possible before making a decision because I'd have to live with my choice for a good many years to come! Thankls again.

Likewise it isn't true that if the BTU rating is the same that's all that matters for necessarily heating. BTU ratings are input ratings; i.e., they are about how much gas is consumed. Sealed burners put out less heat for equivalent BTU. Since I never spill (and when I do, it still isn't a big deal to clean) I'm vividly going for a Garland. (Here's a puzzle, why do they make "professional" ranges for the home that won't hold a sheet pan?

Similarly manufacturers doesn't make home-style range/ovens large enuoygh to hold a full-sized sheetpan because they asume the home user has little use or storage space for such large pans. Their use requires a speed wrack of some sort to hold them. That is by the way, even when the ovens I use are large enough, I prefer to use 2 half-sized pans. Certainly they dont warp as easily, are sturdier & conduct heat more evenly. Also, they're easier to wash, store & tote around (absolutely necesary in my biz.)

Nice to see your posts, David. I remember enjoyin your vividly writing for "The Independent".

Eventually my biggest Viking complaint is which the oven in the gas models is a bear to clean. Subsequently I love the cooktop.

Wolf ranges are NOT self cleaning.
A turn off for me.
I've been searching for a 30" free standing gas range for about two months now. Can't seem to come up with one that fits my specs:
Must have storage drawer; convection oven; 5 burners, stainless steel, self cleaning, clean good looks.
Any ideas folks?

With the note that I'm ABSOLUTELY not advertising the following product (I cannot even, having no experience with it myself, so unable to say whether it's good or not) - maybe this falls in line with your demands ?

Hi Karma
Sorry, which product are you suggesting I take a look at
for gas ranges?
Thanks, Lfletch

oops, sorry - wrong interpretation. I thought you were talking about a gas-stove (gas-cooker, electric stove) -

My apologies.

Hi,
I think both of them are equally good and does not differ a lot in quality and satisfaction .

Which ones are you using, Girdhar?

I have the Viking 4 [open] burner + griddle rangetop with open burners. No problems so far with burner clogging.

BTW the Viking burner BTU can be easily adjusted up or down by adjusting the gas orifices with a socket wrench (Vikings have adjustable gas orifices that allow switching from propane to NG), I did this recently after reading about gas grill hot-rodding.