2008 - 2013 Recommendations

Need someone to install a range hood

We really need to install a range hood but before buying one I'd like to have an idea of what the installation costs would be. Some places will send someone out after you buy the range hood but I'd like to minimize surprises. I've read I might need an HVAC person, electrician and possibly roofer. Please send along any recommendations and/or advice. Barbie

Infrared turbo ovens

Is cooking with infrared light safe? A friend loved her infrared turbo oven. They do seem to cook fast and delicious. But is this form of radiation cooking safe for adults, kids, and a pregnant mom-to-be?

Gas stove/oven recommendations

We are finally going to replace our moribund 1965 electric wall ovens and electric stove top with a stand-alone gas oven/stove. Our teenager daughter is quite an avid chef and baker, who does light catering jobs. We want to get a pretty high-end contraption. She is very frustrated with our current set-up. Any suggestions? Also looking for someone to make it all happen (install new appliances, countertop, sink). Thanks for your help!

DCS (the 36' 5 burner stove) has one big burner for boiling water fast, but really, how often do you stand around waiting for the water to boil? not that often, unless maybe you've got 5 gallons on for crabs... All the good cooktops have at least one big mega-BTU burner.

But the great thing about the DCS is that all the burners go down super low. Salesmen will actually put the burners on low and put a piece of paper on the grate to show how low they go! Some cooktops only have one simmer burner that goes very low, and some cooktops simulate a low burner by cycling the burner on and off. There were so many times with my previous cooktop that i wanted a simmer and had to use a simmer plate or stir more often than i expected.

Our ovens work well and have plenty of room. If you have big roasting pans or big sheet trays, measure them or take them to the store to make sure they fit. The interior of 30' ovens (or 27' ovens) aren't all the same size. The DCS has great rollers on the shelves that work well. The only down sides with our 30' ovens is they take quite a while to heat up, and there is a fan (which I assume keeps the electronics cool) that is a little bit noisy and stays on a long time after you turn the oven off while it cools. But those are minor complaints.

One other tip. Buy an oven thermometer and use it. Most of these ovens have a way to adjust the temps up and down in case they aren't exact, or if they drift over time. Bryan

I would warn you though that if you install a range this powerful you also need to make sure your gas line, your exhaust hood, the size of your chimney, and everything else is up to regulation. In fact, one of the burners is so hot we burn up the ingniter about once a year and have to get a replacement (about $25)...not great, but the Blue Star guy says that's what you get if you use it a lot, because it just gets that hot.

Of course if you don't need commerical-range power, Blue Star also make ranges that has less BTU, which you can look into. We got the range that comes with the oven, and I wish we had gotten the gas stovetop and bought a separate electric oven (maybe a double oven?). I used to have an electric oven and find that it bakes more evenly than gas. Otherwise the range has been trouble free (we've had it for 2.5 years), cooks well, and most of the parts come off and go into the dish washer, which we like. With some cheaper gas ranges, if something boils over the water gets into the holes where the gas comes out, basically drowning your range, and it's really hard to clean. With our range, the water just slides onto a shelf below, so to clean it, just slide a shelf out, wipe it up, and all the other parts come apart like a jigsaw for cleaning. If you do a google search you can read some online reviews of the Blue Star line.

Gas vs. Electric Stoves

We have a gas stove that's about 15 years old and that performs OK, but produces a fair amount of greasy dust. I've wondered about installing an electric stove (I understand that the gas line could be capped off), but I don't know much about them. Any opinions about gas versus electric (and where to buy the latter), including any energy-saving benefits or lack thereof? Melanie

I'll leave your technical questions to an expert, but cooking with gas is a different experience from cooking with electricity. Faster heat-up and cool-down, more control over temperature. For energy efficiency, make sure your gas stove has a self-lighting pilot. (Old ones don't.) Francesca

2. Natural gas is cheaper than electricity and the cost differential is only going to get wider as the electrical grid gets older and requires more upgrades and as the price of coal rises.

3. We used to have an electric stove when we were still renting and I hated it. It was much harder to cook with as the burners never really worked well. I learned to cook on a gas stove and I love cooking on mine. I doubt you'll find a restaurant that has an electric stove... Hope this helped. Molly

Vent over oven needs to vent outside?

Is it necessary that vents over gas ranges such as a over the range microwave vent combo vent to outside of the house? We are buying a home with a non-venting hood over the gas stove (the vent fan has a filter) and the inspector made it seem like a safety issue (i.e. it must be addressed immediately). However I'm a little confused as to why this is necessary since I grew up in a house with no vent/fan over the range, our apartment now doesn't have one, and microwave/vent combos I've seen online say they can be used stand alone or by venting outside. I understand that it might be a building code issue and that it's preferable to have it vent outside, but a safety issue? Does anyone have reliable on this question? thanks, Daniel

Do you like your convection oven?

Our oven recently broke and we need to buy another one. We have heard alot about convection ovens recently, but have never used one. Can anyone who uses one tell me - do you like it, how does it compare to a regular oven, and is it worth the extra price to buy one? We can't decide if we want to find a used oven, or just buy a new one with a convection option, which is twice as expensive as without. Thanks for your thoughts!

Our last range/oven was an old O'Keefe and Merritt- which was constantly in use since the 40's. We had it for 10 years, purchased from our elderly neighbor when she moved. I think it's worth buying a nicer stove/oven. I decided to think of it as akin to buying a car. It's going to last for a long time, so get something that has the features you want and that is going to be reliable. Another option might be to look at the microwave/convection combos. In sum- I'm really pleased with the convection oven and feel like it was a good decision to spend the extra $$. If you can afford the upgrade, I'd say go for it. Good luck! Kris

36'' or 39'' range recommendation needed

We need to buy a new 36'' or 39'' gas or dual-fuel range, hopefully under $4,000. If you have a fairly recent model I'd like to hear what you think of it. Thanks! -anon

On the other hand, my partner bought a Thermador. I've cooked on it a lot, and it is pathetic. The burners are meager and poorly laid out, and the control knobs are right in the center front of the top so they always get splattered with the drips and dabs of cooking. It's hard to clean, too. The electric oven is a big disappointment. The heat is uneven, even when using convection, so that you have to repeatedly turn things to get even cooking. I say stay away from Thermador. In my experience, dual-fuel is not necessarily better. *love to bake

2004 - 2007 Recommendations

New range for a remodeled kitchen?

We are about to embark on a kitchen remodel and feel stymied by the propsect of selecting a new gas range. We want something sturdy, relatively easy to clean, and aesthetically pleasing, as well as something with an ample oven. We had considered keeping our Wedgewood but opted against that because it seems too impractical and energy inefficient. We're considering 30'' Wolf and Viking, but also think their cost seems high considering our needs. Has anyone tried a Bosch? Any other suggestions? Thanks!

Bosch or GE Profile range?

We are in the market for a new gas stove. I'm leaning toward the GE Profile, my husband toward the Bosch. I'm hoping you can share your experiences with either -- does your Bosch or GE range work well for you? Have you had problems with it? Also, for the realtors in the crowd -- is it worth investing in stainless? I think white looks better in our kitchen, but my husband thinks stainless will go over better when we sell our house (probably 3-5 years from now). Thanks!

Wolf vs. Viking Range - Opinions?

We are remodeling our kitchen. I would like to splurge on a professional-style range. I have narrowed my choices to either a 48-inch Wolf or Viking range. I would like a gas top and am undecided on the whether the oven should be gas or electric. I would love to hear from those who have purchased these ranges and what you think of them. My main concerns are these: -- I like to broil foods, so I am wondering whether I should get a gas oven. Also, both models have an option for a stovetop grill, which really intrigues me. Are those good to use? Too messy? A fun fad that will end up unused because of hassle? -- Does electric really bake that much better than gas? I am leaning toward gas because I feel electric broiling dries out food. Is that just because I currently have a crappy electric oven? Do those of you with good electric ovens get great broiling results? Any other input on Wolf vs. Viking ranges would be much appreciated. I have not been able to find any reviews on the topic.

We did our kitchen a couple years ago and went with separate gas cooktop and double ovens. We bought DCS and have been very satisfied so far. First time I have really used electric ovens, but they work well, and the sealed broiler is nice. One thing I wasn't really prepared for is the noise--there is a cooling fan that runs when the oven is hot, and these big, insulated ovens take a long time to cool down. But otherwise, we are happy with our purchase Bryan

After seeing a couple of friends' stovetop grills in action, they are definitely messy and smelly, despite quality overhead fans. I opted for 6 burners rather than 4 and now use them all. I grill outside and broil inside.

I broil often. The Viking gas broil is extremely hot and fast, so I generally have to lower the grate below what you'd usually do and check it way sooner. But it works very well and I use it often and the food's never dry. I'd also wonder what splattering grease does to electric coils.

If you're going solar, an electric stove is worth something. Perhaps also if you mainly bake. Dacor had the best ovens (but I didn't like their stovetop at all). The Viking oven I have is a bit shallower than I'm happy with, takes awhile to preheat, and gets hotter near the sides. But if you're mainly broiling, baking forgiving dishes (like roasts and chicken or lasagna or vegetables), and cooking stovetop, the Viking oven's fine.

Also, consider the high end of the non-professional stoves. Since I bought the Viking 4 years ago, I've been impressed with the performance and new features of many of the regular brands (continuous burners, high-heat burners for wok cooking, timers, etc.) and doubt I'd pay thousands more for a professional stove today. Lenore

Which range is best>

Professional Style Ranges: Does anyone have a recomendation on which range is best. I have a Thermador that I'm not happy with. I understand that all professional style ranges have cooling fans, but the Thermador is really loud. Is dual fuel better than gas? Any first had experience would be helpful.