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Anyone own a 36" American range with Grill?

I would love any opinions on specifically the american range with grill, but anyone with any knowledge of the line itself, or links to reviews, etc.....Thanks!!!

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  1. In the other thread (for 30" range) you mention you've had Viking & Wolf. Have you moved and left those behind or are you replacing that often? Curious too as to how long ago you've had both those ranges, as the residential models have changed quite a bit from the older commercial units.

    5 Replies
    1. re: renov8r

      We've moved twice. Was unhappy with the Viking 48" @2001, so we went with 36" Wolf w/ grill on the second house @2003. Both were residential. Loved my Wolf, but would love to find something less expensive in this new house. We paid around 8,000 by the time you include the hood/blower. I used the grill at least 3 times a week and was really happy with it, so our new unit must have a grill. Any ideas?

      1. re: dmsass

        I managed to get an email to one of my appliance store contacts. He is heading to Vegas for the CES (sells TVs from his store too...). He thinks the cost of the "fully loaded" American Range might be very close to the Wolf range -- $8K seems high for 36", though I could see a matching Wolf brand hood making total sum that high...

        His experience with the newer companies is mixed (he lumps BlueStar, American and Capital together as all being much less established than Wolf & Viking) -- the quality and performance is definitely in the products, but the organization is a little lacking. Repair parts don't ship when they 'promise' and other growing pains. Fortunately all these things are built like tanks, so as long as you don't smash pot through the oven door's glass (which customers do...) you should be OK.

        Jade continues to offer residential units and DCS is now part of Electolux, they might also be worth seeking out.

        I'd say that choosing a dealer/distributor with long experience is especially important for this sort of purchase. Ideally one that has a LIVE gas hookup so that you can get a sense for how well the unit are interested in will work, while not especially common such places do exist. With the slow down in new construction smart appliance stores are trying to capture more high-end sales.

        1. re: renov8r

          Small correction. DCS is part of (now owned by) Fisher-Paykel, not Electrolux, unless something has changed dramatically very recently. It is said that the DCS quality has gone downhill, and the original DCS guys got fed up with FP and left to start up Capital. As such, Capital is supposedly the quality that DCS used to be. Take it FWIW.

          1. re: johnb

            Corrrect. And Jade is part of the well respected Middleby Corp. which makes commercial Blodgett ovens, Toastmaster FoodService Equip and a dozen more names found in resturants everywhere. http://www.marketwatch.com/tools/quot...

            1. re: renov8r

              We have the 30" American residential range and are very pleased with it. I posted on the other thread.

              I will say here though that the American replaces a defective Wolf. We had the Wolf for less than a year and it was repurchased by the company.

              American has been around on the commercial side for a while as well.

              I have not had service issues, but have found American and the local distributor more than willing to answer my numerous questions. We installed the range just before Christmas.

              Seeing the range hooked up is an excellent idea - we were able to go to the distributor to see the range live.

              The American was quite a bit less than the Wolf it replaced. It also comes with a riser whereas it is a separate cost with the Wolf. Not sure if the price difference would be as much with the larger ranges though.

    2. I have been looking at the AR-10 for my home. What is the difference between restaurant models and residential? Can a restaurant range be used in the home? I wasn't sure if there was some kind of restriction on BTUs in a residence or some other reason why it would matter. Thanks!

      1 Reply
      1. re: MzFedbetter

        Don't use a restaurant range in your home. You'll set fire to your kitchen. The codes are different for each environment.

      2. To get back on track and answer MzFedbetter there are actually several reasons why you may not want a commercial range in a residential setting. Warranty is the #1 one reason, and insulation is another. But the commercial range also has no broiler, and no self cleaning. This is why they are less expensive.

        3 Replies
        1. re: kitch

          Whether it's an internet myth or not, there's also the potential for your home insurance to void your policy if you have a claim after installing one of these in a home. And they have standing pilots to burn gas all the time. FWIW, there are a lot of all-gas commercial-style ovens out there that don't self clean.

          And you're getting "back on track" to answer a question asked in April 2008. With spam. If MzFedbetter hasn't picked a range by now, she's got bigger problems in the indecisiveness area. At least there aren't that many old threads to pull up and post the same link in.

          1. re: ted

            I purchased the base 36" six burner AR6 for our restaurant and absolutely love it. Would recommend to anyone considering a more expensive brand.

            1. re: jasonmc

              Do you still like it? I am in need of a Range for my place and am looking at a spec sheet for one right now.

        2. My husband and I just toured the American Range factory in Pacoima, CA. We were looking at the new electric wall oven which will be available in stores Feb.22, 2010. We were very impressed with the wall oven, which are built like tanks--heavy duty steel, door hardware that is exceedingly strong. My husband is a mechanical designer and works with metal fabrication all the time--he was very impressed with the quality of American Range. I intend to buy either the gas or electric 30" wall oven. I liked the analog controls--the electronic features are nice, but they always fail eventually. There really isn't anything to fail on these ovens. You turn them on, they heat up, you cook your stuff, and then you turn it off. I can live without the gizmos. I also liked the fact that the service, at least for us in Southern California, comes right from the factory. If something goes wrong, you call the factory, they send a tech, who fixes your oven and then goes back to his normal work at the factory. The general manager, who took us on the tour, told us that the repair rate on American Range ovens is lower than other manufacturers.

          1. American range toughts there heavy weight of there units. Yes maybe heavy but the over all build quality is second rate especially on there commercial end can't say about there houshold. As far as the other guy saying don't put commercial in your house it will catch fire is kinda far off. Only problems with commercial in a residential install is the units are not made for zero clearance from combustable surfaces, they have standing pilots, not much insulation in oven door so it will be hot to touch. Also you will have a 6" gap underneath the unit.and last if you are a new build you might not get you CO with a commercial unit or your insurance company might drop you if they found out you had one .

            1. My husband and I have a 36" American range but with no grill. I am sorry to say that I am less than impressed with this range. We have had this range for almost 3 years, purchased in early 2008. I had spent a couple of years looking at Blue Stars and was set to get one until my husband saw the American range and decided that was the one. We cook daily and bake weekly and are familiar with this range. My husband has more tolerance for its quirks having worked in a restaurant but admits he wouldn't purchase it again.
              1) This range has NO simmer capacity despite what reps might tell you. The simmer is a boil, even when you try to use the small range before the ignition point. I have three simmer plates that I use to mitigate this problem but the results are less than satisfactory. Forget trying to make any kind of delicate sauce.
              2) The broiler set up is sub-optimal. It only broils in one small spot which is ridiculous considering that the oven capacity is huge. Also, the broiler goes on and off with no apparent reason and it can take up to 30 minutes to broil something (at which point I am frequently tearing my hair out in frustration). This led to my purchase of a counter top Breville oven so that I could have a reliable broiler (and a good toaster). It was nearly impossible to get the cheese on six bowls of French Onion soup melted and browned. Actually, it was possible if we did two at a time...but a little ridiculous.
              3) The oven is spacious but the temperature range is erratic at best. The bake function is virtually worthless. The convection function is only stable at 350-450 degrees. Forget trying to slow roast anything. Under 350 degrees and the temperature drops drastically.
              4) The large capacity burners are powerful but the heat is all directed to the outside edges of your pan because of the way that the burner is constructed. If your burner is on high, you need at least a 12 inch or larger pan to get the flame to stay on the bottom of your pan and not go up the sides. I do not find it helpful to have a cold spot in the middle of my pan and the sides scorching.
              Bottom line: I would not purchase this range again regardless of price.

              1. the american range usually is a good unit.. Unfortunately, mine is awful. I think its ok to get a bad product if the company is willing to fix or send another one. My problem with AMERICAN RANGE is they dont care about what happens to the customer after the unit is sold. They hide from their problems and fail to see they will lose one customer at a time until the company fails for poor service and product.