Not only that, but you can’t even use price as a proxy for quality anymore. Choosing to splash out on something you want to last just means you’re going to be more disappointed when it inevitably breaks.
This is what got me. I started a really well paying job so me and the wife decided to splurge on some better, name brand appliances. I’ve replaced every single one in less than 5 years. Fuck GE, fuck LG, and definitely fuck Samsung.
For washer/dryer it’s speed queen. Or it’s usually still easy to find people selling working older quality washers/dryers that are foolishly looking to upgrade to modern garbage.
How much is that going to cost you? I know long term it will probably save you money, but I would bet that the cost is triple the stuff you buy in a big box store.
There are probably times when the way restaurants do things isn’t appropriate for home cooking. For example, I read about commercial woks vs woks for home use. Woks used in restaurants tend to be thin and lightweight. They’re meant to be used with immensely powerful wok burners used in restaurants, and are light partially because a chef using a wok for hours and hours wants something as light as possible. If you’re a home cook, a heavier wok with a flatter bottom might work better because your stove probably can’t get as hot as a commercial wok burner. The flatter bottom means it heats better on the kinds of stove used at home, and is more steady when set down. The thickness helps it retain heat when it’s removed from the stove or when ingredients are added. A home chef doesn’t have to keep lifting the thing hour after hour, so the extra weight is ok.
A commercial fridge and commercial freezer sound great though. They seem to be built more and more delicately these days.
My vacuum is a miele, it’s a tank but light and powerful, but it’s also 10 years old so I don’t know if the quality is still there today in new products.
That’s the difficult thing about reviewing the durability of things. If you want to talk about whether something will last for years and years, you have to wait years to publish the review. By the time the review is out, they might no longer sell the model that was being reviewed. In some cases, the company might have been sold to a private equity investor who is just milking the brand’s goodwill before the value tanks.
Not only that, but you can’t even use price as a proxy for quality anymore. Choosing to splash out on something you want to last just means you’re going to be more disappointed when it inevitably breaks.
This is what got me. I started a really well paying job so me and the wife decided to splurge on some better, name brand appliances. I’ve replaced every single one in less than 5 years. Fuck GE, fuck LG, and definitely fuck Samsung.
My rule is if they’ve ever made a TV or a Cell Phone I’ll NEVER buy their appliance.
Only bosch
But you got all those sweet touchscreens and stuff right?
I wonder if there are good brands still. Bosch? Miele?
For washer/dryer it’s speed queen. Or it’s usually still easy to find people selling working older quality washers/dryers that are foolishly looking to upgrade to modern garbage.
They’re not the prettiest thing in the world, but buying commercial restaurant equipment would be the way to go.
Currently planning a remodel around that kind of stuff.
Freezers that are meant to be open and shut 40 times a day with a 1 degree temperature differential inside.
Fridges that are meant to safely chill food from hot through the danger zone to cold all day every day.
Ranges and ovens that are designed to be on 12-16 hours a day. For months to years on end.
Stuff like that.
How much is that going to cost you? I know long term it will probably save you money, but I would bet that the cost is triple the stuff you buy in a big box store.
There are probably times when the way restaurants do things isn’t appropriate for home cooking. For example, I read about commercial woks vs woks for home use. Woks used in restaurants tend to be thin and lightweight. They’re meant to be used with immensely powerful wok burners used in restaurants, and are light partially because a chef using a wok for hours and hours wants something as light as possible. If you’re a home cook, a heavier wok with a flatter bottom might work better because your stove probably can’t get as hot as a commercial wok burner. The flatter bottom means it heats better on the kinds of stove used at home, and is more steady when set down. The thickness helps it retain heat when it’s removed from the stove or when ingredients are added. A home chef doesn’t have to keep lifting the thing hour after hour, so the extra weight is ok.
A commercial fridge and commercial freezer sound great though. They seem to be built more and more delicately these days.
Personally, I like the industrial kitchen look. Now I just need 10 grand.
Miele is still very good imo. Expensive but good
My vacuum is a miele, it’s a tank but light and powerful, but it’s also 10 years old so I don’t know if the quality is still there today in new products.
That’s the difficult thing about reviewing the durability of things. If you want to talk about whether something will last for years and years, you have to wait years to publish the review. By the time the review is out, they might no longer sell the model that was being reviewed. In some cases, the company might have been sold to a private equity investor who is just milking the brand’s goodwill before the value tanks.
The boots theory is dead