Does anyone have any recent experience with Jade Ranges? I saw one in
a showroom and was very impressed with the quality of construction.
The oven has a stainless interior and the range is built like a tank.
I read on Gardenweb of a Jade/Dynasty owner who loved the range, but
experienced much much faster cooking times due to the stainless (as
opposed to porcelin) oven interior. Is the stainless interior good or
bad? Do REAL commercial ovens have stainless interiors. Also, I
would like to hear anyone's experiences with the Jade charbrolier
(24,000 btu)? Thanks.

Actually I would second all the below. I haven't noticed hot spots, I use
the right pans where that would be an issue. The broiler is wonderful.
The flame adjustment is wonderful.
My only complaint is that the fan housing eats up depth in the oven.
But all these companies seem to think that the range has to fit in some
predetermined depth; I'm sure that over the half the buyers are doing
enough customizing that "standard" depth isn't an issue.


In >, on 02/23/04
at 07:13 PM, Just Another Alias > said:

(bap) wrote:

>>Does anyone have any recent experience with Jade Ranges? I saw one in
>>a showroom and was very impressed with the quality of construction.
>>The oven has a stainless interior and the range is built like a tank.
>>I read on Gardenweb of a Jade/Dynasty owner who loved the range, but
>>experienced much much faster cooking times due to the stainless (as
>>opposed to porcelin) oven interior. Is the stainless interior good or
>>bad? Do REAL commercial ovens have stainless interiors. Also, I
>>would like to hear anyone's experiences with the Jade charbrolier
>>(24,000 btu)? Thanks.

>We owned a Dynasty for 5-6 years before moving out of state. We will buy
>another one unless the Blue Star checks out as comparable or superior in
>a live Demo.

>All the good things you hear are true. The burner valves are the best,
>with unmatched control and subtlety. The infrared gas ceramic broiler in
>the oven is a miracle (don't ever walk away when you put something in to
>brown - it will be black if you don't watch.) SOLID, like a tank, and
>the oven never seemed to need cleaning.

>The only complaints we an initial smell like melting plastic for the
>first few months when using the oven. Glossy enamel on the grates
>chipped, and they provided replacements in matte finish that did not have
>the problem. Grates could be slightly wobbly (not affecting stability,
>just a rattle annoyance) and were replaced. Also, the grates have more
>blockage in the center than some, and have some non-radial elements.
>This can create slight hot and cold spots, but you would only ever notice
>by a pattern such as inside a pot that got slightly scorched. I guess
>the attractive grates are a weakness, but that is one you can judge for
>yourself.

>I would definitely buy again if Blue Star does not equal it (the higher
>BTU burner on the Blue, plus the better grate shape are the draws.)

>The other ones out there have fatal flaws for our needs, like the Wolf's
>inability to gracefully adjust burner level when you are at the
>transition between the regular flame and the inner simmer flame.

>Sealed burners and self-cleaning ovens are not a priority, and are truly
>needless for our preferences.

--
Regards,
David
It is not the horse that draws the cart, but the oats.
--Russian proverb


-----------------------------------------------------------
David Auerbach
Department of Philosophy & Religion
NCSU
Box 8103
Raleigh, 27695-8103
-----------------------------------------------------------

I've had a 48" Dynasty range since last March and can make the following
comments: The removable oven bottoms usually make a banging noise about
20 minutes after shut off. The 20k btu wok burner has been great--mostly
used with a standard grate. I performed David Rosengarten's test and got
6 qts of 60 degree water to boil in about 15 minutes--several minutes
better than Blue Star's 18 k btu he tested. Burner control is very good
including simmering with the large burners and the 'simmer' burner is
great or smaller pans. The flame distribution is a large ring and was
probably better when Dyansty had 5 pairs of inner slits and no cast iron
cap on the burners like current Five Star models--Jade/Dynasty, Viking,
and Five Star use a similar stainless steel burner design. Large quality
cookware--I use All Clad Stainless--and brief preheating works very well.
Charles

Charles Nixon > wrote in message >...
> I've had a 48" Dynasty range since last March and can make the following
> comments: The removable oven bottoms usually make a banging noise about
> 20 minutes after shut off. The 20k btu wok burner has been great--mostly
> used with a standard grate. I performed David Rosengarten's test and got
> 6 qts of 60 degree water to boil in about 15 minutes--several minutes
> better than Blue Star's 18 k btu he tested. Burner control is very good
> including simmering with the large burners and the 'simmer' burner is
> great or smaller pans. The flame distribution is a large ring and was
> probably better when Dyansty had 5 pairs of inner slits and no cast iron
> cap on the burners like current Five Star models--Jade/Dynasty, Viking,
> and Five Star use a similar stainless steel burner design. Large quality
> cookware--I use All Clad Stainless--and brief preheating works very well.
> Charles

Thanks for the info Charles. Does the stainless oven interior bake
differently than a standard porcelin interior? Is the banging sound
the result of the stainless expanding/contracting due heat? Thanks.
Bernie

In article >,
(bap) wrote:

> Charles Nixon > wrote in message
> >...
> > I've had a 48" Dynasty range since last March and can make the following
> > comments: The removable oven bottoms usually make a banging noise about
> > 20 minutes after shut off. The 20k btu wok burner has been great--mostly
> > used with a standard grate. I performed David Rosengarten's test and got
> > 6 qts of 60 degree water to boil in about 15 minutes--several minutes
> > better than Blue Star's 18 k btu he tested. Burner control is very good
> > including simmering with the large burners and the 'simmer' burner is
> > great or smaller pans. The flame distribution is a large ring and was
> > probably better when Dyansty had 5 pairs of inner slits and no cast iron
> > cap on the burners like current Five Star models--Jade/Dynasty, Viking,
> > and Five Star use a similar stainless steel burner design. Large quality
> > cookware--I use All Clad Stainless--and brief preheating works very well.
> > Charles
>
> Thanks for the info Charles. Does the stainless oven interior bake
> differently than a standard porcelin interior? Is the banging sound
> the result of the stainless expanding/contracting due heat? Thanks.
> Bernie

Bernie
I think the oven bottoms warp slightly with heat from the burner below
and pop back to shape when cooling. We jokingly call the sounds 'the big
bang' and 'the little bang.' If they were firmly attached, I don't think
the noise would be as noticeable. The ovens seem to cook like regular
porcelin interior ones; perhaps, this is due to the film of baked on
grime--my range has been used a lot! I've tested mine with several
thermometers and the calibration seems accurate. For large baking pans
(a full sheet pan won't fit, but 3/4 sheet pans are available which fit
perfectly) the convection fan on the 30" side helps cookies brown more
evenly. The smaller 18" oven is much larger than on any other 48" range
and gets plenty of use. The infrared broiler on the large side works
extremely well. What size range are you getting?
Charles

Charles Nixon > wrote in message >...
> In article >,
> (bap) wrote:
>
> > Charles Nixon > wrote in message
> > >...
> > > I've had a 48" Dynasty range since last March and can make the following
> > > comments: The removable oven bottoms usually make a banging noise about
> > > 20 minutes after shut off. The 20k btu wok burner has been great--mostly
> > > used with a standard grate. I performed David Rosengarten's test and got
> > > 6 qts of 60 degree water to boil in about 15 minutes--several minutes
> > > better than Blue Star's 18 k btu he tested. Burner control is very good
> > > including simmering with the large burners and the 'simmer' burner is
> > > great or smaller pans. The flame distribution is a large ring and was
> > > probably better when Dyansty had 5 pairs of inner slits and no cast iron
> > > cap on the burners like current Five Star models--Jade/Dynasty, Viking,
> > > and Five Star use a similar stainless steel burner design. Large quality
> > > cookware--I use All Clad Stainless--and brief preheating works very well.
> > > Charles
> >
> > Thanks for the info Charles. Does the stainless oven interior bake
> > differently than a standard porcelin interior? Is the banging sound
> > the result of the stainless expanding/contracting due heat? Thanks.
> > Bernie
>
> Bernie
> I think the oven bottoms warp slightly with heat from the burner below
> and pop back to shape when cooling. We jokingly call the sounds 'the big
> bang' and 'the little bang.' If they were firmly attached, I don't think
> the noise would be as noticeable. The ovens seem to cook like regular
> porcelin interior ones; perhaps, this is due to the film of baked on
> grime--my range has been used a lot! I've tested mine with several
> thermometers and the calibration seems accurate. For large baking pans
> (a full sheet pan won't fit, but 3/4 sheet pans are available which fit
> perfectly) the convection fan on the 30" side helps cookies brown more
> evenly. The smaller 18" oven is much larger than on any other 48" range
> and gets plenty of use. The infrared broiler on the large side works
> extremely well. What size range are you getting?
> Charles


Charles
I am looking at the 48" Jade with the charbrolier. Of the ranges I
have looked at (Wolf, DCS, Dacor, Thermador), the Jade appears to have
the highest quality fit and finish. I was particulalrly impressed by
the all-welded construction of the oven doors. I also loke the ide
aof a 24,000 btu grill, however, it's my understanding that the grill
is merely a broiler flame with a piece of stell on top of it to
radiate heat. This does not seem as sophisticated a set-up as, say,
the Wolf infrared grill or the ceramic-type setups used by other
manufacturer's (e.g., DCS). Any Jade/Dynasty users out there who can
share their experiences with the grill?

In article >,
(bap) wrote:

> Charles Nixon > wrote in message
> >...
> > In article >,
> > (bap) wrote:
> >
> > > Charles Nixon > wrote in message
> > > >...
> > > > I've had a 48" Dynasty range since last March and can make the
> > > > following
> > > > comments: The removable oven bottoms usually make a banging noise about
> > > > 20 minutes after shut off. The 20k btu wok burner has been
> > > > great--mostly
> > > > used with a standard grate. I performed David Rosengarten's test and
> > > > got
> > > > 6 qts of 60 degree water to boil in about 15 minutes--several minutes
> > > > better than Blue Star's 18 k btu he tested. Burner control is very good
> > > > including simmering with the large burners and the 'simmer' burner is
> > > > great or smaller pans. The flame distribution is a large ring and was
> > > > probably better when Dyansty had 5 pairs of inner slits and no cast
> > > > iron
> > > > cap on the burners like current Five Star models--Jade/Dynasty, Viking,
> > > > and Five Star use a similar stainless steel burner design. Large
> > > > quality
> > > > cookware--I use All Clad Stainless--and brief preheating works very
> > > > well.
> > > > Charles
> > >
> > > Thanks for the info Charles. Does the stainless oven interior bake
> > > differently than a standard porcelin interior? Is the banging sound
> > > the result of the stainless expanding/contracting due heat? Thanks.
> > > Bernie
> >
> > Bernie
> > I think the oven bottoms warp slightly with heat from the burner below
> > and pop back to shape when cooling. We jokingly call the sounds 'the big
> > bang' and 'the little bang.' If they were firmly attached, I don't think
> > the noise would be as noticeable. The ovens seem to cook like regular
> > porcelin interior ones; perhaps, this is due to the film of baked on
> > grime--my range has been used a lot! I've tested mine with several
> > thermometers and the calibration seems accurate. For large baking pans
> > (a full sheet pan won't fit, but 3/4 sheet pans are available which fit
> > perfectly) the convection fan on the 30" side helps cookies brown more
> > evenly. The smaller 18" oven is much larger than on any other 48" range
> > and gets plenty of use. The infrared broiler on the large side works
> > extremely well. What size range are you getting?
> > Charles
>
>
> Charles
> I am looking at the 48" Jade with the charbrolier. Of the ranges I
> have looked at (Wolf, DCS, Dacor, Thermador), the Jade appears to have
> the highest quality fit and finish. I was particulalrly impressed by
> the all-welded construction of the oven doors. I also loke the ide
> aof a 24,000 btu grill, however, it's my understanding that the grill
> is merely a broiler flame with a piece of stell on top of it to
> radiate heat. This does not seem as sophisticated a set-up as, say,
> the Wolf infrared grill or the ceramic-type setups used by other
> manufacturer's (e.g., DCS). Any Jade/Dynasty users out there who can
> share their experiences with the grill?

I have a 48" range with wok and griddle and grill outdoors with wood and
lump charcoal in a specially built covered and vented grill area next to
the kitchen. The Dynasty grill is supposed to work very well and has a
higher btu output than other brands. Wolf's infrared element is off or
on with no adjustment possible.

Charles

On Tue, 24 Feb 2004 09:50:09 -0600, Charles Nixon
> wrote:

<snip>
>The flame distribution is a large ring and was
>probably better when Dyansty had 5 pairs of inner slits and no cast iron
>cap on the burners....

So are you saying that the Jade design uses a
single ring output rather than a multiple ring or
port setup like the Blue Star? So does the wok
burner tend to throw the flame out to the side
more than you would see with the Garland/Blue Star
"star" burner with multiple ports?

Greg Muncill

bap wrote:
> Does anyone have any recent experience with Jade Ranges? I saw one in
> a showroom and was very impressed with the quality of construction.
> The oven has a stainless interior and the range is built like a tank.
> I read on Gardenweb of a Jade/Dynasty owner who loved the range, but
> experienced much much faster cooking times due to the stainless (as
> opposed to porcelin) oven interior. Is the stainless interior good or
> bad? Do REAL commercial ovens have stainless interiors. Also, I
> would like to hear anyone's experiences with the Jade charbrolier
> (24,000 btu)? Thanks.
Hi Bap,
I have a 60" Jade range with 4 burners (S grates) a 24" griddle and a
12" char broiler. I love the range, but I have never cooked anything I
liked on the char broiler. In fact, a small electric deep fryer now
sits over the char broiler space. I would have much preferred a 36"
burner are. The griddle is great and has many uses from breakfast foods
to serving as a warming tray. We live in the Philadelphia area, and
cheese steaks are popular. Just can't make a good one without a GOOD
griddle Only problem with the griddle, and it's not limited to the
Jade, is keeping it clean. You'll need some commercial cleaners to do
the job easily.... A note here.... when I ordered mine, I had problems
(big problems) with my local rep. He had originally promised me a
chrome insert on the griddle which is VERY easy to keep clean. I was
paying a premium for this, but I had cleaned griddles in the past. When
the problems came to light, JADE was very good to me, and took care of
virtually all the problems.... the chrome griddle was a victim though.
That is not a factory item... the dealer was having it installed after
market. You can ask your dealer if he can arrange for a chrome griddle
if you're interested in a griddle.
I did have one little problem with Jade more recently... I wanted to
add a salamander. Apparently, each Jade range is made to order, and if
you don't order the salamander from the start on a 60" range, you're in
trouble. There is no problem with the smallest range as the supports
for the salamander line up with the sides of the range. On the 60"
range, there is no structure for the inside support. If you order the
salamander with a 60" range, they know to supply that support and put
everything there for you.... If you order it later.... you have to find
someone willing to weld inside your home to adapt it.... Jade tried to
accommodate me every way they could... but I still had to modify the
range myself to add the salamander.... BTW I just love the salamander...
Overall, the Jade is a great range and has held up well for me...
There is no question that I would consider another one, should the need
arise, but these things are build to last a lifetime...

UnConundrrum > wrote in message >...
> bap wrote:
> > Does anyone have any recent experience with Jade Ranges? I saw one in
> > a showroom and was very impressed with the quality of construction.
> > The oven has a stainless interior and the range is built like a tank.
> > I read on Gardenweb of a Jade/Dynasty owner who loved the range, but
> > experienced much much faster cooking times due to the stainless (as
> > opposed to porcelin) oven interior. Is the stainless interior good or
> > bad? Do REAL commercial ovens have stainless interiors. Also, I
> > would like to hear anyone's experiences with the Jade charbrolier
> > (24,000 btu)? Thanks.
> Hi Bap,
> I have a 60" Jade range with 4 burners (S grates) a 24" griddle and a
> 12" char broiler. I love the range, but I have never cooked anything I
> liked on the char broiler. In fact, a small electric deep fryer now
> sits over the char broiler space. I would have much preferred a 36"
> burner are. The griddle is great and has many uses from breakfast foods
> to serving as a warming tray. We live in the Philadelphia area, and
> cheese steaks are popular. Just can't make a good one without a GOOD
> griddle Only problem with the griddle, and it's not limited to the
> Jade, is keeping it clean. You'll need some commercial cleaners to do
> the job easily.... A note here.... when I ordered mine, I had problems
> (big problems) with my local rep. He had originally promised me a
> chrome insert on the griddle which is VERY easy to keep clean. I was
> paying a premium for this, but I had cleaned griddles in the past. When
> the problems came to light, JADE was very good to me, and took care of
> virtually all the problems.... the chrome griddle was a victim though.
> That is not a factory item... the dealer was having it installed after
> market. You can ask your dealer if he can arrange for a chrome griddle
> if you're interested in a griddle.
> I did have one little problem with Jade more recently... I wanted to
> add a salamander. Apparently, each Jade range is made to order, and if
> you don't order the salamander from the start on a 60" range, you're in
> trouble. There is no problem with the smallest range as the supports
> for the salamander line up with the sides of the range. On the 60"
> range, there is no structure for the inside support. If you order the
> salamander with a 60" range, they know to supply that support and put
> everything there for you.... If you order it later.... you have to find
> someone willing to weld inside your home to adapt it.... Jade tried to
> accommodate me every way they could... but I still had to modify the
> range myself to add the salamander.... BTW I just love the salamander...
> Overall, the Jade is a great range and has held up well for me...
> There is no question that I would consider another one, should the need
> arise, but these things are build to last a lifetime...

What is it specifically that you don't like about the charbroiler? Thanks.