Lets talk about kitchen appliances!

[Fuzz]

Now that you mention it, I got mine done when I had a new HW heater put in, and it was only about a 10ft run of pipe. Easy access. So ya, might be more. $700 sounds expensive for what shouldn't be more than an hour or so of work, but it will depend on access issues and how much pipe they run.

[8 Ball]

700.00 is closer to the mark. The permit, pressure test, inspection, and two trips add up.

[Canehdianman]

I'd say it was probably $700 a year or two ago.. Nowadays, you might be able to get it done for $500.

[BigNumbers]

I got my BBQ gas line run 3 years ago for $200 including inspection... different appliance, but same kind of run... except this is a longer run, so I can't see how it's more than $200-300...

[CroFlames]

Originally Posted by BigNumbers

I got my BBQ gas line run 3 years ago for $200 including inspection... different appliance, but same kind of run... except this is a longer run, so I can't see how it's more than $200-300...

A professional pipe fitter came in and ran a line, and it only cost you $200, materials included?

Seems like a no brainer to convert your kitchen range to gas to reap savings.

[Robbob]

It was a while ago but I think it was around $15-20 per linear foot. Probably helps having the ceiling exposed and open.

[TheAlpineOracle]

So you can switch out the face plate on a dishwasher to go from white to stainless steel. That said, the cost of labour and the face plate are around $600, so at that price point you may as well just buy a new dishwasher.

[Ducay]

Originally Posted by BigNumbers

I got my BBQ gas line run 3 years ago for $200 including inspection... different appliance, but same kind of run... except this is a longer run, so I can't see how it's more than $200-300...

Assuming the pipefitter can do his side in one visit, $200-300 is fine for the labour and a very short run assuming its a side job and he is using "leftover" gastite and fittings. If they're supplying a decent amount of fittings, gastite, and pulling a permit that price tag isn't realistic, considering the permit will be at least the base fee ($110ish).

If you budget $500 or 600 for it you won't be angry when you get the bill.

[VladtheImpaler]

Originally Posted by Ducay

Besides being able to hold temperatures more stable, there are few areas where an induction beats a gas. While an induction can keep up in many of these areas, gas simply wins out. 99% of professional chefs and kitchens use gas for a reason, and it certainly isn't cost. We could debate for hours, but won't change this fact. If you can do gas, do gas.

On the wok subject; hate to keep hyping my range; but the bowl shaped burner hole allows you to remove the grate and put the wok almost on the burner, which allows the 25,000btu to come up the sides of the wok, as it is intended. It'll smoke oil in 10 seconds and makes me glad I've got a 10 billion cfm hood fan.

That's a nasty looking wok. Speaking of woks, I cannot seem to find one that will last more than 2 months, before stuff starts to stick (and no, I am not using metal utensils). Whether it's a cheapo superstore one or a high end Costco one or whatever - same thing. Any suggestions? Or should I just get the cheapest one, since it's going to be garbage in 60 days either way...

[DoubleF]

Originally Posted by VladtheImpaler

That's a nasty looking wok. Speaking of woks, I cannot seem to find one that will last more than 2 months, before stuff starts to stick (and no, I am not using metal utensils). Whether it's a cheapo superstore one or a high end Costco one or whatever - same thing. Any suggestions? Or should I just get the cheapest one, since it's going to be garbage in 60 days either way...

EDIT: I probably should have asked. Are you using a traditional wok, cast iron wok or non-stick?

That may change the answer significantly.

Below assumes something like an aluminium or stainless steel wok.

TL;DR - Consider buying a metal spatula or adding elbow grease to your cleaning methods.

Long ver.

Stuff sticks to your wok? The answer may not be the wok. It may be your cooking style. Have you ever wondered why so much Chinese food is often oily? The non-stick component of the wok is added to your food.

On a side note, may I ask why aren't you using metal utensils? My parents don't like using too much oil and thus food sticks to their wok regularly. Then they scrub/scrape their wok with much metallic gusto to remove the stuck food.

Chinese ones are usually a little curved on the tip and shouldn't really scrape up the metal. Something like a pancake flipper style would probably scrape up the metal.

[VladtheImpaler]

Originally Posted by DoubleF

EDIT: I probably should have asked. Are you using a traditional wok, cast iron wok or non-stick?

That may change the answer significantly.

Below assumes something like an aluminium or stainless steel wok.

TL;DR - Consider buying a metal spatula or adding elbow grease to your cleaning methods.

Long ver.

Stuff sticks to your wok? The answer may not be the wok. It may be your cooking style. Have you ever wondered why so much Chinese food is often oily? The non-stick component of the wok is added to your food.

On a side note, may I ask why aren't you using metal utensils? My parents don't like using too much oil and thus food sticks to their wok regularly. Then they scrub/scrape their wok with much metallic gusto to remove the stuck food.

Chinese ones are usually a little curved on the tip and shouldn't really scrape up the metal. Something like a pancake flipper style would probably scrape up the metal.

I've tried all 3 types you mentioned. So, more oil you reckon? That could be. I thought I used a decent amount, but perhaps I am being unreasonably stingy...

[redforever]

Make sure your wok is heated sufficiently before adding the oil . That principle should apply to all frying.

Heat.

Add oil and heat.

Add food and fry, stir fry, etc

[pseudoreality]

Originally Posted by redforever

Make sure your wok is heated sufficiently before adding the oil . That principle should apply to all frying.

Heat.

Add oil and heat.

Add food and fry, stir fry, etc

Why?

[redforever]

Heat expands the metal, allowing oil to somewhat penetrate, resulting in food that does not stick.

[pseudoreality]

Originally Posted by redforever

Heat expands the metal, allowing oil to somewhat penetrate, resulting in food that does not stick.

I don't get how that doesn't still happen if you warm the oil and the pan at the same time.

[squiggs96]

Is that UCB's other account?

[redforever]

That is how I was taught and that is how I do it and it works.

Also, if you add the oil at the same time you turn on the heat, the oil could easily burn or catch fire by the time the pan has heated up sufficiently. An added bonus is that food absorbs less fat using this method as well.

[Ducay]

Originally Posted by VladtheImpaler

That's a nasty looking wok. Speaking of woks, I cannot seem to find one that will last more than 2 months, before stuff starts to stick (and no, I am not using metal utensils). Whether it's a cheapo superstore one or a high end Costco one or whatever - same thing. Any suggestions? Or should I just get the cheapest one, since it's going to be garbage in 60 days either way...

I got a couple from some no-English supermaket place in Chinatown by the SilverDragon for about $6 or $7, which is what the Chinese use. Carbon steel is thin and cheap and you've got to properly clean & season it. Tonnes of youtube videos on this online. The sides of mine look like that picture, but the inside is a glossy patina.

Things will occasionally stick, but shouldn't be too bad if you're seasoning and using sufficient oil.

[CroFlames]

Originally Posted by redforever

That is how I was taught and that is how I do it and it works.

Also, if you add the oil at the same time you turn on the heat, the oil could easily burn or catch fire by the time the pan has heated up sufficiently. An added bonus is that food absorbs less fat using this method as well.

It sounds like WWII when you add oil to a hot pan. It scares me.

[VladtheImpaler]

Originally Posted by Ducay

I got a couple from some no-English supermaket place in Chinatown by the SilverDragon for about $6 or $7, which is what the Chinese use. Carbon steel is thin and cheap and you've got to properly clean & season it. Tonnes of youtube videos on this online. The sides of mine look like that picture, but the inside is a glossy patina.

Things will occasionally stick, but shouldn't be too bad if you're seasoning and using sufficient oil.

The one in the basement just east of the Dragon?