Reviews of 36" Thermadore all Gas range
Hello Chowhounds! I'm looking for a few opinions please. I am looking at a 36" all gas Thermador range.. I mention that it's the 36" because these bigger ones have a lot more BTU power than the 30" (or so I understand). I'm thrilled to have the gas cooktop, but have not settled yet on the gas oven. I do have the option (for a bit more $)of going dual fuel and having the electric oven, but I need some information on how well it actually works for people who actually COOK. I use the oven for a LOT of stuff. I do a lot of broiling in the winter, I also bake some bread.. roasting potatoes & veggies is big in our house. I have heard some suggest going with the electric because it roasts better.. I need some experiences please to make this big $$ decision. Thanks very much!
The house we bought had Thermadore ovens and cooktop. I couldn't WAIT to replace them. They were constantly in need of repairs. The parts always seemed to need to be specially ordered adding to the delay AND they were awfully expensive.
In my previous home I had lower end appliances that were far more durable and efficient.
Since we've replaced the Thermadore in our present home I haven't needed a repair or been subjected to the constant frustration I was experiencing. What I have now is a Wolf dual fuel that I LOVE and higher end KitchenAid that does great workman like service.
I would counsel anyone who thinks about Thermadore to keep looking.
I have had both a 48" and 36" Thermador, both dual feul. The ovens performed well and I was never left feeling like I was missing anything. I now have another 36" range dual fuel this time a Dacor, I love it! The cooktop performs better than the Thermadors I had and the oven is a beauty. That being said, if you are into baking I have always recomended the Wolf to my kitchen clients. It has in my opinion the best convection baking elements and gets rave reviews.
Can't help with the Thermadore per se, but can offer some experience with gas vs electric. I can definitely see the difference--the electric is (among the ovens I've used) much more even. Also, the gas (again, in our ovens) mechanism takes up room in the oven cavity, thus reducing the overall space.
In any case, there are other things that might help you make a decision. A 36" stovetop will require a larger hood and very likely a make-up air system. It will also allow for multiple ovens beneath it, so you have the option not heating up the whole thing for a side dish. Some manufacturers also have the option of making one oven gas and other electric (gas, for moist heat.) Either way, take your pans and cookie sheets and make sure they fit into the oven. A 36" stovetop will also allow for a griddle, which I would love as an option to roast veggies, as I hate heating up a large oven in the summer to do it (and when it rains, of course, and so BBQ isn't an option.)
If you are waffling, find a Thermadore showroom and make an appointment for a cooking demonstration, asking them to show you how the food differs when cooked in each. (Wolf will do this, I know.)
Lastly, one of the most important criteria is the after-sale support. If something breaks or needs repair, you need an expert in the vicinity to fix it. This is one of the major complaints with Bosch--some service is terrific and other locations is awful. My local high-end app store begged me not to buy a Bosch, as they can never service it properly and cannot get the appropriate manufacturer help.
Thanks for the tips E_M. I will certainly double check on service availability in the area.. good advise. I'm really looking for actual experience in how the food turns out... is there anyone out there who has used gas for baking or roasting and has ditched it for electric? My mother--in-law swears that my roasted potatoes won't be nearly as good in a gas oven..