4 ms·

Well, I'd imagine people working as chefs don't complain about about 'cleanabilllity' of their stuff, because they aren't ones cleaning them.

• tptacek 15y ago
  No, chefs clean their cooktops continually during service. The thing to know about most pro kitchens: they're incredibly small. There's no way most of them could even fit the person who'd clean up around a cook. And in small kitchens, if you're not working clean, you're going to look like the Swedish Chef.
  • klausa 15y ago
    You know - I unfortunately never was to 'pro' kitchen, so I don't know how these work, but if it is similar to how I cook - sure, they're cleaning them up as they go (that's the only sane way to do it.), but I'm not sure whether such stove doesn't require throughout cleaning after whole day/night of use - and that's something I imagine being done by someone else than chef - and that's when the 'cleanability' part comes in play.
    • tptacek 15y ago
      If we're talking about a cooktop, my thought about the word "cleanability" is, does it attract grit and grime, can you quickly wipe it down with a side towel, does it have lots of fiddly grooves where things get trapped, do the burners get clogged easily.
• 54mf 15y ago
  Most chefs also cook at home, no?
• invalidOrTaken 15y ago
  You know, while you're probably right overall, people can get very particular about the tools they use. I'm quite attached to my development environment and am snarlingly possessive about it; I wonder if there are any chefs out there who feel the same way about their stoves?
  • gcv 15y ago
    A good stove really does help by producing a greater range and diameter of heat more consistently. I think people do get attached to good stoves. At the end of the day, though, people are most possessive of chef's knives.
    • matwood 15y ago
      Exactly. Just going to a gas stove top helps a lot because it's so much easier to have exact control of the heat source.
      • gte910h 15y ago
        However, most gas ovens have a MUCH larger temperature variance than an electric oven. As my baking/roasting requires more exacting temperatures than my stovetop cooking, I go electric, every time.
  • 54mf 15y ago
    Developer : Keyboard :: Chef : Knives
    • tptacek 15y ago
      Home cooks are way more fetishistic about knives than cooks are.
      • matwood 15y ago
        Not in my experience. When I worked in fine dining the chefs were fanatical about their knives. Later in life I've become friends with some professional chefs who also are particular about their knives. Now, they don't go around announcing to all their friends about what kind of knife they use (like many home cooks), but they do care about their tools. Personally I just want knives that are sharp. I view them a lot like wine. There is a big jump from the $2 bottle to the $8-$20 bottle and then not so much from there. Buying the middle ground makes sense.