The boots theory is dead
Comment on Enshittiflation
DigDoug@lemmy.world 21 hours ago
Not only that, but you can’t even use price as a proxy for quality anymore. Choosing to splash out on something you want to last just means you’re going to be more disappointed when it eventually breaks.
winkerjadams@lemmy.dbzer0.com 15 hours ago
Bosht@lemmy.world 16 hours ago
This is what got me. I started a really well paying job so me and the wife decided to splurge on some better, name brand appliances. I’ve replaced every single one in less than 5 years. Fuck GE, fuck LG, and definitely fuck Samsung.
W98BSoD@lemmy.dbzer0.com 9 hours ago
My rule is if they’ve ever made a TV or a Cell Phone I’ll NEVER buy their appliance.
Valmond@lemmy.dbzer0.com 15 hours ago
But you got all those sweet touchscreens and stuff right?
I wonder if there are good brands still. Bosch? Miele?
Velypso@sh.itjust.works 14 hours ago
They’re not the prettiest thing in the world, but buying commercial restaurant equipment would be the way to go.
Currently planning a remodel around that kind of stuff.
bitjunkie@lemmy.world 7 hours ago
Personally, I like the industrial kitchen look. Now I just need 10 grand.
merc@sh.itjust.works 4 hours ago
How much is that going to cost you? I know long term it will probably save you money, but I would bet that the cost is triple the stuff you buy in a big box store.
There are probably times when the way restaurants do things isn’t appropriate for home cooking. For example, I read about commercial woks vs woks for home use. Woks used in restaurants tend to be thin and lightweight. They’re meant to be used with immensely powerful wok burners used in restaurants, and are light partially because a chef using a wok for hours and hours wants something as light as possible. If you’re a home cook, a heavier wok with a flatter bottom might work better because your stove probably can’t get as hot as a commercial wok burner. The flatter bottom means it heats better on the kinds of stove used at home, and is more steady when set down. The thickness helps it retain heat when it’s removed from the stove or when ingredients are added. A home chef doesn’t have to keep lifting the thing hour after hour, so the extra weight is ok.
A commercial fridge and commercial freezer sound great though. They seem to be built more and more delicately these days.
WhoIsTheDrizzle@lemmy.world 10 hours ago
For washer/dryer it’s speed queen. Or it’s usually still easy to find people selling working older quality washers/dryers that are foolishly looking to upgrade to modern garbage.
Rubanski@discuss.tchncs.de 10 hours ago
Miele is still very good imo. Expensive but good
Valmond@lemmy.dbzer0.com 9 hours ago
My vacuum is a miele, it’s a tank but light and powerful, but it’s also 10 years old so I don’t know if the quality is still there today in new products.
bridgeenjoyer@sh.itjust.works 5 hours ago
Only bosch