1/ btw, there are FAQs by / for foodies on the topic. Turns out that a $2k restaurant ove. is not w win vs an $8k "prosumer" ovenhttps://twitter.com/Loweeel/status/849995045038063616 …
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4/ What I'll prob have to buy is something like this for $12k https://www.ajmadison.com/cgi-bin/ajmadison/VGCC5606GQSS.html?mv_pc=fr&utm_source=google&utm_medium=cse&utm_term=VGCC5606GQSS&gclid=Cj0KEQjwzpfHBRC1iIaL78Ol-eIBEiQAdZPVKp7dFR6mvVW7FnKGaWtILuDcY40rWsSElS2nfbbnpLkaAjzt8P8HAQ …pic.twitter.com/8Hl16oLSW9
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5/ That $10k jump is SO SO SO HUGE, though, that I'm still thinking about a restaurant range, bc modifications to kitchen might be cheaper.
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