Markw, thank you for the speedy response. I found these instructions online: is this what you mean by a simple DIY job? My skills have been up to simple woodworking and painting thus far: I am a little intimidated by anything that refers to high voltage being present while I complete the repair! This advice is on how to replace a bad element on kitchen ranges that utilize ELECTRIC heating elements for baking and broiling. 1. UNPLUG the range and remove the rear panel. Dangerous voltages are still present with the range turned off. The rear panel is in close proximity to the input power terminal block & shock hazard and/or equipment hazard can exist. Remove the series of screws around the perimeter of the panel. 2. Locate and disconnect the terminal lead wires from the element. Color coding may differ between manufacturers, so make sure you mark or label the wires as you remove them. If replacing both elements, do so one at a time to avoid confusion. 3. Open the oven door and remove (if possible). Refer to your ownerÂs manual to see if there are instructions on how to remove the oven door. Some have spring-loaded locking hinges, while others just lift out. If you cannot remove the oven door, use care not to lean on the door or put too much weight on it. This can cause damage to the door hinges or cause the hinge springs to come loose. 4. Remove the oven racks, and remove the oven pan (if required  some elements are fully exposed, some have pan covers). There are usually two screws either in the back or front of the oven holding the pan in place. 5. The element will be mounted directly to the back of the oven wall, and/or to the bottom/top of the oven wall. Remove the mounting screws and remove old element from oven. 6. Install new element by carefully feeding the terminal leads through the oven wall first. Reinsert all mounting screws. 7. From the back of the range, reconnect the terminal wires. 8. Plug range in, turn oven/boiler on, and perform a visual test of the heating element to ensure it is working properly. Turn oven/broiler off and allow sufficient time to cool. If the oven has only been on for a minute or so, the cool down period will be brief. NOTE: Stand clear of any exposed wiring with rear panel removed. 9. UNPLUG range once again and re-install rear panel ensuring the terminal wires are NOT touching the panel. Reinstall the oven pan and racks. Reinstall door if necessary. NOTES: Prices vary between models and manufacturers, but most elements are in the $20-$40 range. There is a difference between the BROIL and BAKE elements in that they are usually different wattage ratings and are shaped differently. They should not be considered interchangeable. Good luck & I hope this information is helpful.

In my last house I had an old gas double oven and a separate gas cooktop. I am a baker first and a cook 2nd. I always had beautiful cakes, cookies, breads etc. When we redid the kitchen I was disappointed not to have the gas double oven option (we were not looking at high end items -- I got GE profile electric double ovens and gas cooktop) At no point during that remodel did I think (or be told) that you can't bake cookies, cakes etc well in gas ovens. Now with this remodel all I am hearing is the difference in baking with gas is sub par if you want to do cakes cookies etc. and it is making me 2nd guess myself even though until the last couple of years I have always had a gas oven. The good news is is that I think the Wolf DF is really ugly and I really like the looks of the 48" AG -- plus it is cheaper -- and I know I can cook well in it -- only thing that is really holding me up is the no self clean -- I am just not an oven cleaner :-(

LeCake, I am compelled to compliment you on that gorgeous cake. It is too pretty to eat! I have a Wolf 30-inch DF range, and have loved baking in it for nearly 8 years. While my size oven isn't relevant (because you require the larger sized Wolf), my baking experience is. I love to make layer cakes -- 6 layer cakes. I always bake using convection, and I never rotate the pans or move them, other than to put them in the oven and remove them. They emerge, perfectly uniform in color and baking height. Obviously, it's my job to ensure the pans have all been equally filled, to ensure consistent results. I bake my 6-layer cakes on all 3 racks in the oven. The Wolf's two convection fans alternate spinning. They turn on and off throughout the baking process. I'm aghast at the thought that some ovens' fans spin so hard they blow out the batter. Not the case with the Wolf. My cakes are perfectly baked, and I must say that all my baking -- cakes, cookies and pies -- is the best it's ever been in the Wolf DF range. It was a huge decision for me to invest so much money in the SZ fridge and the Wolf DF range when I remodeled back in 2005, but it was the BEST decision I could have made. If I were to move, I'd purchase, without hesitation, another SZ fridge and a Wolf DF range.

No. Fori had a slide out hood over her cooktop that occupied a smaller space under the cabinet. Search on her name with the box beneath the thread titles and you should find something about it, or give a shout out. She pops in here often enough. It's a real hood. Okay, I'm confused about wok/range. I thought you were talking about the big Viking wok burner rangetop. Do you mean a complete range with oven? I'd think it would be great to have gas at a lake house also for if/when the electricity goes out. For canning, you might also consider putting the wok burner outside. Put in a sink and counter and a barbecue and you'd have a great outdoor kitchen. :) You could also use it for the deep fried turkey if your family is into that--or you can use a turkey frier burner for canning outside. And if your outside isn't a pleasant place to do your canning that answers the last question about the hood--go for a good one. Go for a long one. Go for good make-up air. Live the good life. I should mention that I have 15" Wolf two burner domino and 24" Gaggenau induction (straight from Europe) under a 48", 1200 cfm hood, with cabinets above. I get what you're aiming for, and I think it's a great idea! I think the same way. :) If the gonzo hood/MUA system is too much however (work, money or combination), I do think the outdoors option for the gas is worth exploring. You can still do waterbath canning indoors during inclement weather, and have the big burner outside for pressure canning. That just makes the wok a fair weather thing, but if it's snowy, isn't it more stew weather than stir fry anyway?