Demystifying Home Appliance Jargon Part 2

Demystifying Your Appliances: How to Decode Home Appliance Jargon Part 2

Buying your next kitchen addition should be an exhilarating experience. You shouldn’t feel overwhelmed by the decisions or confused by the home appliance jargon on labels and in sales pitches. It’s important for you to get exactly what you need so you can cook happily, cleanly, and quietly for years to come.

In Part 1 of this series, we talked about CFMs, BTUs, watts, and more. In this post, we’ll dig in and let you know how to be on the same page as the salesman (or saleswoman) while browsing your options.

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Is It Time to Go Pro?

Salespeople often speak to clients about pro ranges. In the past, this meant a residential range built more like a professional range. To most homeowners, this meant higher powered BTU burners, upgrades to powerful oven broilers,and larger oven interiors. Many people expected thicker gauges and higher quality stainless steel too.

That’s not always the case.

Now that the category has been around for a few decades, major brands are using it to target every corner of the market possible. Because of this, the definition of what a professional range actually is will vary greatly.

Sometimes, a pro range can be as simple as a standard range wrapped in a stainless steel colored metal. Other times it can be the full professional grade range you’d expect to find in a restaurant kitchen.

Independent retail stores tend to carry multiple brands. Big box stores do not. With a wider selection, independent stores are your best resource for helping you understand the differences in a professional style range versus a standard range posing as a professional range. Our list of local independent retail stores will help you find one near you.

Does Size Really Matter?