Flip via a random slideshow on Architectural Digest, and chances are high you’ll see a kitchen with an enormous vary because the centerpiece. They often have no less than six gasoline burners, ideally two or extra ovens, and sufficient cooking grates to appear to be a household of arachnids died atop a Nineteenth-century financial institution protected.
Over the past decade or so, “assertion” ranges have change into a fixture of high-end kitchens. They’re archaic-looking sufficient to evoke a kind of nostalgia, and their scale is overwhelmingly massive sufficient to play into individuals’s fantasies that they’ve time and power to cook dinner elaborate, multicourse meals, the sort the place you’d really want to make use of greater than 4 burners directly.
They’re bought as professional-style ranges, however the irony is that many high-end eating places have already relegated open flames to a nook of their kitchens.
As a substitute of an extended line of blue-flamed gasoline burners, they’re turning to transportable induction hobs that cooks can transfer across the workstations at will.
The pattern arguably began within the mid-2000s. Grant Achatz was an early adopter, and it influenced the kitchen design for Alinea, his then-new restaurant in Chicago.
