Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Jun 10, 2010 07:28 PM

Wolf Dual Fuel or Gas Range??

Helping my wife with our first range purchase. We want Wolf 48inch range, but can't decide on the dual fuel or gas versions. Is this just personal preference or which is best for a keen chef?

Is Wolf known to be better at one than the other?


  1. Click to Upload a photo (10 MB limit)
  1. 1) The general consensus is that given the same class, electric ovens(and their dry extremely even heat) are best for baking while gas ovens (and their moist heat)are best for roasting and broiling meats. Ideally you want at least one of each. Buy AG, with the savings buy an electric wall oven.

    2) Five years ago I would say Wolf made better gas ovens but not anymore.

    3) Wolf is by far the best choice if your fist priority is to impress real estate agents and friends. And make your in-laws green with envy. And put a Modern Aire hood over it.

    If your first priority is procuring the ultimate cooking tools and looking at a 48" Wolf Dual Fuel suggest you might then....

    48" Capital Culinarian Range

    Here is a discussion on this range.

    48" Bluestar RNB is an excellent choice for cooking if you want a very industrial look but the quality,fit, and finish is not upto Wolf and Capital standards.

    Put a Prestige Hood over the range.

    Get a Gaggenau oven for baking.

    When I started researching for my kitchen people would give me half answers or point me in the direction of getting the answer but never the whole answer.

    I hope that helps.

    good luck.

    1 Reply
    1. re: DeeAgeaux

      Wow thanks for the great reply. I'll look through those links, and try to make a decision. Very helpful! Cheers.

    2. Hi,

      I was looking at the difference between the gas and dual wolf ranges too. It looks like the gas one comes with open burners and the dual is just closed burners. Don't know if swapping the burners is an option.

      I think I would prefer open burners because they have a better burner pattern - and I use tiny pans sometimes which wouldn't not sit so well over the closed burner...? maybe? Or is that nonsense? Also, they make "S" grates as an option - anyone used these? I like the idea of being able to move the pans around a more "continuous" surface.