Warning: If reading about non-essential food/cooking gear such as fishpans, grape scissors and caviar offends you…please skip this post. If you continue to read, you have no right to get all uppity about it, got it? I will simply delete any anti-nice thing comments. Heehee. Okay, here it is… my most material pride and joy…my stove. I was rather surprised by the comments on a recent post on banana leaves that had some views of our stove in the city (a five-burner La Germania from the local Anson’s store) that is our daily workhorse (our first one lasted five years then died from exhaustion). And I have received several emails in the past asking about photos of my kitchen, what equipment I prefer, etc. so I have finally decided to do a post on my stove. It is a Viking six burner + stovetop grill with twin ovens. And I love it.
Located in a Batangas weekend home, it is the centerpiece of a kitchen with light exposures on all four sides of the room. It is where I go to relax, to cook, to experiment. 
The stove is a luxury, no doubt about that, but it is a justifiable luxury in my opinion. It will last a good 15-20 years and if it were constantly being used (which it is not), its cost per meal is less than what most average Filipinos spend on text messages in an eight hour period. So there. I would definitely give up my texts for this stove instead. At 15,000 BTU’s (British Thermal Units), this baby heats up a pot of cold water in a flash (local stoves might hit half that heat level). It has a traditional gas oven but you can jazz it up by turning on the convection feature that fans the hot air around the baking food. The stovetop grill is terrific though I find we use an outdoor grill most of the time since it is readily available. I have actually never used all six grills at the same time… Other folks wax poetic about their fancy cars…I have my stove.
Manufactured in a factory somewhere in Mississippi, this stove was specially modified to locally available LPG (the mixture of gases in local LPG is different than U.S. gas),then 
trucked to the train station, sent by rail to California, trucked to a warehouse and then consolidated into a container that was shipped to Manila, picked up at the port by the freight forwarders who then trucked it to the beach. At 650+ pounds weight, it was a major hassle to move and install in the kitchen. It even got a slight dent in the process. But it was worth it. I picked the stove before we finalized the plans for the house. Today, there is a dealer who carries Viking in Manila. They also have service personnel. So bringing one in now would be less of a hassle. It is hefty, sturdy and just my size. All the stainless steel surfaces are easy to clean. The heavy cast iron grills put local stoves to shame. I will only live once (unless I return as an ant or a cricket) and this was one of my more material of goals… and now I am off for the weekend to use it!
53 Responses
wow! my jaws literally dropped when i saw ur stove. its so nice!!! i want one for christmas!!!
These are the kinds of stoves that gourmands should have. Viking, Garland, etc. Good cooks should have good stoves. I also have a grape scissors because I don’t like the idea of people picking my grapes without the scissors. Having a fish pan is good especially in steaming fish.
It is like going to war — we are in the nuclear age; don’t tell me one is going to war with bolos! He, he, he — LOL
I have one too but it is the 30 inches wide. I am very pleased with mine. I had it for almost 18 years now. I never had any problems with it, only replace of the oven light. The convection oven is really great plus the powerful burners which omit 1500 BTU per burner. Every time I bake a cake, I am rewarded with well-baked one that is very inviting. Making a broth is a breeze. It is worth the money I ever did spend in my entire life. No time wasted for cooking. Another feature that I really really like is – you can take the whole stove apart for cleaning. The first time I laid my eyes on it, I fell madly in love with it. It is love at first sight. I saved saved until I got it. It is part of my heritage. I take good care of my stove it is the product of my sweat.
Oooohhh, lah, lah!!!! how i wish i have the same stove for my kitchen! that babe costs a lot! If I would get a viking for my stove that size, it will probably cost me more since we don’t have a gas “line” at home. Using gas at home seems not to be the thing in the city where we live. I dont know if the electric version of this stove is available in 6 burner – 2 ovens, just like the size of your stove, MM… but I know that the electric version is even more expensive… (sigh..) How I wish I could afford an electric one right now and replace my current stove… (how I wish I could afford a full kitchen make-over, too! hehehehe… I would love to have granite for my counter tops! Ooooppss, this needs more moolah! Unless I have the cash, I probably will not opt to replace my current stove or renovate my kitchen. I am the “kuripot” type of a person hehehhehe… I dont believe in “buy now, pay later” principle…. not that there’s something wrong with that, it’s just me!) But seeing these material stuff always make me “salivate” :)
I love the Viking features. My mother-in-law has one in NYC, I love that glass ceramic surface of the electric version… cleaning is a breeze! You are a lucky lucky man, MM! :)
waaaah!!!! its a VIKING!!!! my dream stove and oven. . . . I couldn’t find their display anymore in megamall, where else could I see Viking units?
if i recall right the Viking/Wolf showroom in manila is off Pioneer or Reliance in Mandaluyong, if you know where the Ethan Allen showroom is, it’s right beside it.
I am so inggit.
Balang araw, ako rin sana bibili niyan… and pair it up with a Sub-Zero refrigerator, and a Gaggenau dishwasher… the whole “fantasy kitchen” thing. :)
*sigh*
Right now I have a glass ceramic cooktop… very easy to clean but I would still prefer gas for sheer BTU power.
If you’re getting an electric range, go for induction cooktops. You’ll need special pans for those, but they’re more efficient than ordinary electric elements, so it won’t be too expensive to operate.
hi marketman,
i’ve been a fan of your website but have always been shy to send comments. i just wanna say: good for you!!! i love your viking stove and thanks for sharing the photo! i totally agree with you, never mind posting nasty remarks from other folks, they’re just jealous, period. i’m also a big foodie/gourmet cook & baker from honolulu, hawaii. we just moved in to our new place recently…dude, viking is too much for me right now, so i settled for stainless steel kitchenaid appliances, works like magic too! aloha!
Got to see a CBS Sunday Morning Story on Viking and its founder Fred Carl (too bad its not on YouTube). Viking brought the economically dying town of Greenwood, Mississippi back. Now they have cooking, factory tours in addition to making appliances.
https://www.cbsnews.com/stories/1998/07/09/sunday/bios/main13564.shtml
Some of you may already know this, and I am sure it is model specific, but Consumer Reports (Aug ’06 issue) says that on average (a survey of 28,000 gas range owners was taken) Viking has a 32% repair rate. Same rate as Dacor. Lowest was Hotpoint at 6%.
wow…
you most deserve that stove, MM. One of those toys of the rich and famous. Excellent choice! I will never have one, not that I don’t want one, my bitter-half won’t let me have one, lol.
I’m so green with envy!
wow… drool…drool….yup a viking or a wolf range plus a twin subzero ref would be the first indulgence i would get my hands on if I had acquired an insane amount of money.
wow! talk about grandeur kitchen! i’m so dying to buy myself an oven after seeing yours. i’m still in a toss-up between an electric and gas oven though.
Very nice, MM.
so true, some people like cars, some signature clothes and accessories and some like jewelry – which are all so easily stolen these days. i’d rather go with the range, if i had the money that is.
glad to hear they have a viking dealer in manila – i dare not ask how much a range like yours costs…
For those on a tighter budget, I would suggest a commercial brand like Southbend. It’s distributed locally by Middleby Marshall. I am familiar with some commercial brands, and I can attest that Southbend is quite a reliable workhorse. Viking is primarily a residential range, hence the reason it is quite expensive. Commercial ranges are not rated for home use though, but I have one anyway.
Grabe! What a beautiful stove! Siguro super-ganda rin ng kitchen mo talaga… kakainggit! Gusto ko rin magkaron nyan… hay!
Anyway marketman, here is another reason why am writing you. Would you, by any chance, know where I can get a kitchen torch? Yung dito lang sa atin ha. I got this recipe for creme brulee and I really wanna follow it to the dot kaya I need to find me a kitchen torch…
Thanks and more power to you!
gneb
Juls, I never knew that! I did a quick Froogle, and a 60 inch 300 series sells for $2,500.
https://www.acitydiscount.com/Southbend-Stainless-Steel-10-Burner-Gas-Range-w-2-Ovens.0.22966.1.1.htm?PPCID=10&link=Cooking—Warming-Equipment.
Oh, the jealousy!
You and your stove are made for each other! :) You deserve it…and it deserves you! I wish you both many happy years together (and of course, posts for us to know your adventures!) :)
Ok, I have to say it again…Oh, the jealousy!!!
Oh, and yes, I would love to hear about all the stuff you use and recommend!
I’m green with envy Marketman! ;) It makes a lot sense to put your viking stove in your batangas vacation house. What with all the great seafood you get from the local market and the relaxing beach atmosphere combined with a viking stove to cook on!? It’s such a pleasure cooking in a well-equipped kitchen, isn’t it? The obvious question now is, what is marketman’s refrigerator/freezer? heheh
wow! that is so nice!
oh the meals one can whip up, cook or bake with a stove such as yours.
haaaaayyyyyyy….kainggit talaga, that is my stove in my dream/fantasy kitchen :)
Chris already asked about MM’s Fridge, I’d like to know what is his exhaust system? Range hood or Downdraft system? Also, what size LPG tank do you use, and how long does it last? Sorry if it seems like too many questions….
Drool, drool, drool!
And yes, I want that Sub-Zero, too! And a lovely kitchen to match of course.
It’s a gorgeous, gorgeous stove! So huggable. Like what joey said, you and your stove are a match made in heaven. heehee
No wonder you cook such delicious dishes. I’m glad you’re proud of your baby. Now, how about a picture of the beach house?
Best wishes,
Len (Cape Cod, Ma)
Does the convection feature make a big difference on your baked goods?
WOW! Love the stove. I would be cooking may heart out if I had one just like that. Enjoyed the warning too.
that is just beautiful.
oh, kinda off-topic here, but sticking with the “luxury” theme… but have you tried/heard of the new buffet at the Westin Phil. Plaza? their resto is called spirals, and on sundays their buffet features all the champagne you can drink. :) email me if you want details on what they serve.
I am totally green with envy. drool, drool, drool. I hope that in this lifetime the hubby gifts me with one!
MM, baka naman there’s a slightly cheaper alternative? :)
was it an offensive post?
ow. my post is lost.
For those of you going for a commercial range — yes, they’re a fraction of the cost of a pro-style residential which the Viking is — check out previously owned Garlands if you have access to these. Vulcan and Montague (I’ve been drooling over the Grizzly for years) are other good choices. If you don’t mind spending the money on a designed-for-home a La Cornue of course would be tops, but for those wanting to spend less, a Lacanche range (French made and the quality and aesthetics are unbelievable — the Cornue works better but the Lacanche is prettier) may be the ticket. I wouldn’t go for an Aga, but that’s just me and I don’t want to be accused of “sour grapes”.
If you’re in the US check out the Blue Star — it’s awesome and very well made by a small company that used to build the Garlands (Julia Child’s stove). You can even have it decked out in brass and painted to your specifications (like the colored Vikings). And it now has the most powerful burner of all the pro-style ranges designed for the home — 22 K!!! Google for the David Rosengarten report on it if you want more info.
Note on the commercial ranges for the home: they’re cheaper and you get more BTUs for your buck, but you have to make sure you have adequate ventilation AND that your home insurance will cover you in the event of a fire — usually a commercial range will void your contract. If you can arrange that, you will need to think of clearance on all sides of a commercial range, as they can get pretty hot. So at least 12-24″ on all sides (meaning it can’t be against a wall) and all walls/materials near it has to be fire-proof. Here in the US at least. I don’t know how the legalities in places like the UK work.
One other thing to look into are induction ranges (Diva, DeDietrich or Cooktek are some good brands to check out). It’s not for everyone, but for families that have young kids putting stuff everywhere, or are picky about quality of indoor air, etc. they may be worth looking into.
Stef: Thanks for your input. Checked around about commercial stove with powerful burner and convection oven. Yes, they are affordable compare to Viking BUT they are not insulated, meaning if you use your oven in the summer everything close to the oven is hot. Same thing with the wall around the stove, it has to be fire-graded. They are not designed for home use. They are for restaurants. At a restaurant, the stove setting is different. The stoves line up with other stoves and the wall is usually fire-rated along with the framing member of the structure that could withstand the heat the stove/oven expels.
Very nice indeed! I did notice the toaster to the right of the stove. It looks like a Dualit Combi toaster. I think it’s the next best thing to come after sliced bread. :)
Welcome to the club! This is a joy to use. Your picture didn’t show the hood but I hope you got that too. Although the insulation does protect the stove’s surrounding areas, it still throws off a lot of heat especially if you have all jets on (burners and ovens). I also suggest you line the catch tray with heavy duty aluminum foil for easy cleaning, just pull up every month or so and replace. Love your blog and try to check on it as often as I can. Looking forward to the next hot topic.
I have a friend who has one of those magnetic induction cooktops. They are absolutely amazing. The pan heats up almost instantly compared to any other kind of cooktop. AND, the cooktop itself doesn’t really get hot. Ang galing talaga. But they’re really, really expensive, and you can only use stainless steel or cast iron pots & pans. (Although, happily, enamel-clad cast iron cookware from Le Creuset still works.)
Yay! Love your stove :-) I have an edition of Taunton’s Fine Homebuilding that compared the different stoves (Viking, Wolf, Dacor, etc).
NAKANAMAN! yup, if i had a viking…it would be my pride and joy. greet it a pleasant morning and kiss it goodnight…that kinda attachment. wow. it’s super efficient. well, just one of my friends have one…but she still has apprehensions on using it to cook a small lechon or some yummy garlic, shrimp, gorgonzola and basil pizza. even if it’s on a stone. oh well, have a lot of excellent meals with the viking MM!!! ah, the rich memories it will help create…aplenty. : ) write about ’em okay? super thanks!
A lot of posts on the Viking! MM i guess you hit a nerve. Hey stef, thanks for all that info on the competition. Interesting points on the French cookers. what’s wrong with the Aga? they’re hugely popular in the UK. And that Blue star sounds cool (or should i say hot).
The other thing about commercial ranges is they’re not a good idea if you’ve got little children in the house (inadequate insulation; the oven door can get v hot).
and Nikka, I’ve done that Sunday buffet many times. it’s pretty spectacular and makes for a great looong Sunday lunch and afternoon. i try to get there around 11am (no breakfast)because the champagne (not exactly top quality but it’s all- you-can-drink so after about the 4th glass you’re past the point of caring anyway) runs out around 2pm. Oh and it’s no longer the westin; Sofitel has taken over, hence the young French supervisor, nice girl, who you see walking around. she’s pretty helpful actually.
I think the insulation on the ovens on the well known brands of commercial ranges are pretty good. Stay away from the really cheap brands since there is a noticeable difference in both insulation and thickness of the stainless steel. Good insulation gives more even heating in the oven, and I’ve learned this from experience in using both cheap and expensive brands. As I’ve wrote earlier, Southbend is a good brand, while “American Range” is an example of the cheaper, less desirable equipment. I could touch the exterior of the Southbend, which was impossible with the other oven.
The problem with using commercial ranges lies with the burners. Some of these run at 33K btu, more than double that of the Viking. You’ll need quite a robust exhaust system to make sure you vent all that heat, and maybe even a blower to bring fresh air into the kitchen.
33k btu, cool. that’s good for proper wok cooking, right?
what an absolute BEAUTY, marketman! and your passion for your “toy,” cooking, and good food, among other things that really matter (haha, talk about hedonism! don’t care, its my life, and i only live once in this shape and form, so there, indeed, haha!) is so damn infectious, i feel like going pronto to norbert gandler’s ischam, learn how to cook, and eventually purchase a “toy” just like yours!
I*am*so*jealous. Lucky you, Marketman!
Nice stove!!! And it has a grill (*sigh*), no need to go through setting up the grill when you’re craving grilled stuff. Less hassle, more time to enjoy eating!! :D
the stove itself is awesome. but for the stove to be located in a beach house in batangas is out of this world! (green, green, greeen with envy :-)
fried neurons, i have a magnetic induction stove, it’s really amazing and heats things up in a nanno-jiffy, but MM’s cooking range looks real grand! :)
Right there Stef. We tried to get an eight burner Viking commercial range for our home but the home inspectors and fire department here in the U.S. wouldn’t allow it. Or insurance company wouldn’t cover our home either if we still insisted on putting it in our kitchen. So, we eventually ended up with the same stove as MM (only ours has a green enamel oven doors face and a stainless top and front). I did install a 2nd kitchen though with a retro stove..the real workhorse…is our O’Keefe and Merritt. It even comes with a pancake grill. I can’t believe that though I love our Viking..our O’Keefe stove is more accurate temperaturewise.
That’s really cool. I have the Wolf, but only the four burners. I would have loved to get the one with two ovens but that would mean major kitchen renovation. Maybe in my next house :) .
My dream stove! I wish i get to see your kitchen too. May i know who did your cabinets?
As a short time ExPat living here in PI, I have to confess about about buying local stoves and ovens, after 5 yrs, finally decided to spend some money to bake bread. I chose an ANVil 8004 1/2 size electric convection oven (commercial). Oh what a difference an oven makes.
With the local (LaGermania) I had it in the dirty kitchen because of the heat factor, my new one is on the counter in side the kitchen, as it does not affect the A/C system at all.
It makes me wonder where the heat goes. At 450F you can put your hand on any part of the oven, my old one you had to use a hot pad to open the door. Pre-heat time for 400F is about 15 min., compared to 1+ hour for the old one. Hooray for a good oven. See my review on a “new” type mixer (not new to Europe, just to me)The Electrolux Assistent. If you bake bread, the only way to go.
Nice blog MM, keep up the good work.