Quote Originally Posted by winmonster View Post
That steel sounds interesting. I leave our stone in the oven, too, but who can argue with steel?

I'll reluctantly add my range into the list. Hot burners (19.5K BTU in an closed burner, alas I wanted open but these work) and a super consistent convection/steam oven. We've turned out some awesome meals.

Strike that. The vent is better than the oven. We have some super high-powered vent and it sucks the air right out of the room. It's loud, but it does its job.

colour me jealous of both the btu and the vent -
sure does help make some meals possible.

pizza for sure - but stirfry in a true wok even more.
both BTU and venting are critical to get stirfry correct.