Finally narrowed it down: KitchenAid dual fuel 36" range or Wolf 36" gas range or the Wolf Dual Fuel
Hopefully I can get some help. We are renovating our entire main floor. We want a 36" range. I have been looking through these message boards and going to the local stores. We have (hopefully) narrowed it down to the KitchenAid Dual Fuel 36" range which in the GTA will cost 4800.00 plus tax (after many discounts we were able to work out). Or we could go with the Wolf 36" gas range for 5999.00. The Wolf Dual fuel looks so nice but it will be around 8500.00. I don't think I can justify paying that much for a stove (even though I am in love with it) but not sure if it's settling to go with the gas range for 5999? or should we go with the kitchenaid dual fuel?
Thanks in advance!!
There are advantages to electric ovens and pros to gas ovens.
Most people would prefer an electric oven for baking,particularly pastries. For very precise dry heat. And to a lesser extent for self-clean.
Most people would prefer gas for roasting meats. Becuase of the moist heat. Some very dense breads also come out better in gas ovens.
Building an electric oven is not more expensive than building a gas oven,and the premium appliance makers are charging for "dual-fuel" is obscene.
That being said the best part of the Wolf range line is the electric oven.
I chose a 36" all-gas range,and with money saved over dual-fuel,purchased a small 24" electric oven. Eliminating need for toaster oven and counter-top cludder. Getting the best of both worlds. If you have the space I highly recommend it. And you get two ovens to roast entre in large oven at one temperature and bake side dish in other oven at a different temperature.
My recs for all gas are...
1) Captial Culinarain with true commericial type 23K btu open burners,optional self-clean oven and motorized rotisserie.
2) Bluestar RNB with true commericial type 22K btu open burners.
3) American Range Performer series with true commericial type 25K btu open burners.
This is the new kid on the block with limited feedback.
Open burners put the heat directly under the pan not to the side and up like sealed burners. Similar to commerical ranges found in restaurants with very even heat distribution these open burner ranges are residential ranges with fully insulated ovens that can be placed next to wood cabinets. The cooktop performance of these ranges simply blow away the ranges on your list.
Clunch10... It's pretty hard to chose!! Never thought it could be so hard! But we ended up going with the kitchenaid dual fuel. I can't tell you much about it bc our reno's are not done so its still sitting in our friends garage. I'm still happy with our choice. However I do look at the wolf ranges and sometimes wish I had more money to spend but I know this was the best decision for us. I know it will be a great stove and I love the commercial look and the 36" range. Plus I'm happy that it's dual fuel.
Good luck with your decision!!!
Hello, currently doing a kitchen Reno and wondering how you are enjoying your Kitchenaid now that you've had some time to put it to the test. Any regrets over not getting the Wolf? Currently considering between the two myself. Please let me know how things have worked out for you. Thanks.
If you go Wolf, I have the DF and posted below. It is a great range but I discovered the blue enamel chipping off the bottom of the oven at 4.5 years. This is an ongoing problem with the blue enamel. It is out of warranty and they will give me the part but no estimate of the labor, only that it starts at $800. You have to use their techs and they only warranty the part for one year. There is no problem with the AG, only ovens with the blue. We use the oven only without convection and with the food covered so no fine shards of glass will fly in the food.
No regrets!! It's a good looking stove and performs well. One thing I'm happy with is the 6 burners. I remember wondering about getting a grill in the middle, I'm really happy with the look and function of 6. The oven works well, however I'm not a huge baker. I use the oven for cassoroles and the occasional batch of muffins or cookies.
This is a pretty good post. I currently have a Dacor all gas range w/convection oven and infrared broiler. Also have an under counter electric convection oven. Best of both worlds and having 2 ovens is great for entertaining. The electric convection oven is a stainless steel G/E, works great and was only about a thousand dollars.
I have the AR Performer in a 30" and paid around $3k for it. For the money, it is a wonderful machine. I have had it for a little over a month I think and can't imagine going back to something like the KitchenAide we replaced. Don't get me wrong, the KA was ok but I think we had a little bit of a lemon. We busted two sets of grates, the oven rattled (cooling fan?), and it warped several pans which I didn't figure out until I got the AR. Since it's gas it isn't awful to have warped pans and I replaced those with carbon pans anyway.
Here's a link from GardenWeb if you want to read more:
I would wholeheartedly agree with the above recommendations but since I only have direct, actual experience with the AR, I can only say you won't be disappointed. Since I know the BlueStar and Capital are also the same style and capabilities, I am confident you could pick from the three based on something like aesthetics and not be upset with your choice. Firing a 10" fry pan to 500* in two minutes for a beautiful sear on 1/4" beef strips? It's a thing of beauty :) Good luck!
There can be a number of differences between an electric and gas ovens. I would read the users manuals to get an idea of how these ovens work.
Moist vs dry heat. In the past people considered gas heat "moist heat" because of the small amount of water released as products of combustion. A gas oven has greater ventilation so the water is dissipated quickly and in reality it is probably the driest heat. The hard core bread bakers on their forums talk about covering bread in gas ovens to keep the moisture in the first half of the time. External moisture when roasting meat is of no benefit anyway.
Electric ovens are more of a closed system and tend to hold moisture better. This can be a benefit with items that need to rise. I have seen advise on some baking forums that you should open an electric oven briefly towards the last half of the baking cycle to let the humidity out.
The big advantages you will find in some electric ovens and the Wolf DF in particular and part of why it costs more to build it are--
Dual European(also called true or third element) convection elements and fan. This contributes to the evenness in heating especially if you have the oven full. Gas ovens and some electric oven have a fan only. Most electric true convection ovens only have one fan/element. I do think KA has two fans as well.
Cooking modes that allow you to direct the heat more from the top for roasting or bottom for baking. There is also an all convection mode. I have never had anything like this in my previous 45 years of cooking but I love it.
I would also check the actual range of temperature you can set. Some ovens only go as low as 200 degrees.