The Pro Rangetop Suited For Forward-Thinking Cooks

SPONSORED | BY | June 15, 2020
| June 15, 2020

Anyone who has ever zealously pursued something would agree, flexibility is the mother of invention. Without the freedom to test and try, discovery is all but impossible, and what fervent doer doesn?t seek to elevate their craft? Enter, Technicureans.

These groundbreaking, visionary and health-conscious home chefs value food in its freshest forms and the state-of-the-art tools and techniques that enable them to achieve new heights in cooking it?and they?ve got a favorite new kitchen mate: Signature Kitchen Suite?s Pro Rangetop.

Available in 36-inch and 48-inch versions, its Ultra-Hig burners provide 23K BTUs of pure gas cooking power for better searing and quick stir-frying, while the Ultra-Low burners simmer down to maintain temperatures as low as 100 degrees (essential for the preparation of delicate sauces and sugary confections).

The two-zone induction area can be used for a teppanyaki plate or larger cookware. All of this combines with carefully incorporated ?green? features, like built-in exhaust, and compatibility with Signature Kitchen Suite?s smartphone application. Drop a cut of fish into the sous vide bath and monitor its progress from the couch, or preheat the oven on your way home from work. Oh yes, did you catch that? The Pro Rangetops are equipped for sous vide, too.

Welcome to the 21st-century kitchen.



Ramen, brownies, scallops?whatever the dish, Tieghan Gerard keeps it simple and celebrates the richness of each ingredient.



If you need more encouragement before attempting sous vide at home, spend some time with James Beshada.



?Always nutritious, especially delicious.? Such is the motto by which Jill Fergus creates bright, healthful, seasonal meals.



As his handle would suggest, Donald Smolik is all about intuitive craftsmanship in the kitchen.



With a focus on vegetarian and gluten-free recipes, Sarah Aldrich offers a new way to enjoy classic favorites.

More To Master Your Culinary Chops:

Leave a Reply