Aaahhh, the never-ending Bosch range quandry. I have an Integra slide-in in Titanium (stainless and white glass). I think it looks beautiful. I am very happy with the way it performs as far as cooking and baking. However, I think these ranges are very touchy. The first range that was delivered to me all-electric, which was a mistake because I ordered a dual-fuel. The Great Indoors told me to go ahead and use it until the right one could be delivered in a couple of weeks. Well, that puppy was L-O-U-D! The cooling fan was loud and would scrape against the fan housing and the cooling fan would run over an hour after turning the oven off! I suspect that that range was defective and already returned by someone else before it found it's way to my kitchen. When the dual-fuel was finally delivered it was a big improvement sound -wise. The fan was much quieter and shut off soon after turning the oven off. After a few months I ran the self-cleaning function and the cooling fan was horribly loud after that. Bosch or Sears replaced the motor with no hassle. My range has a glass surface under the grates which is very easy to clean. However the area directly under the burners is a white metal that doesn't clean up nearly as easily. Long story short, I think there are probably other slide-in ranges that perform as well as the Bosch (GE Profile, Kenmore) with maybe less sensitive fan issues. I've decided to keep the Bosch because I love the way it looks and there is nothing else out there comparable. I will purchase an extended warranty for it because I expect it to act up again. Nicole

Curious if you made your decision and if you are happy?

Hello, I'm trying to decide b/w the Bosch Evolution 700 gas range ($1700) and the Integra 700 dual-fuel ($200). Near as I can tell, the differences are that the integra is a slide-in, and has an electric oven. But, the evolution appears to have a larger oven (5.1 cf, vs. 4.6 cf), and it's a free-standing unit. The other specs all seem the same. So, my question: is a slightly smaller electric oven $300 better than a gas oven? We would probably use the oven once every 2 days (we do a lot of sauteing). Thanks in advance. Peter

I've been designing my kitchen in an old house and have looked at different several range options because of challenging design issues. I'm not real clear about your layout with the pennisula and the offset of it from the corner. Ideally, you should have a minimum of 18" counter space on one side and 12" on the other. I've decided to put my stove where the sink is and put the sink in an island. Don't get a commercial restaurant range what ever you do. They are not made for residential use and pose greater clearance and ventilation issues. They aren't self cleaning. It is code for GAS TOP cooktops (check your county or state) to have 6" of non combustible material the back and sides of the stove top, whether there is a wall at the back it or not. If you have no wall behind the range and no wall within 6" of either side, you could get a slide in range with pop-up hood (ventilation) Thermador makes a good one, but not cheap and takes up room in back of the stove top. A slide in possibly with IKEA's stainless child protector that sits on the front of a stove top, but I don't see why you couldn't use it at the back if you have even the tiniest ledge for it to sit on. It is just a 3-sided piece of stainless, about 6" tall and totally removable. Make sure that you get a range with ventilation to the outside, whether it is a slide-in with a downdraft, pop-up or hood. Does anyone think keeping the oven open a bit till it cools would help with the moisture and/or oxidation problem? Most ovens should be kept open while broiling, don't they? All ranges are made to install into cabinets with wood, so I doubt that the sides or the range itself are an issue. The clearance specs most likely refer to the stove top. You should check out the IKEA catalog online or go to a showroom if feasible for small space design ideas. They also have their own appliances made by whirlpool, but no dual fuel. Sealed burners can't be repaired and are expensive parts. But a sealed range top under the burners are a different story, make cleaning easier and stuff from getting into the oven section. All ovens vent some heat and moisture somewhere. In a free standing range there is usually an opening behind the cook top under the back control(?) panel. Wiping spills and splashes in the oven quickly with water and vinegar will help keep the enamel from corroding. self cleaning can only do so much, and it's not practical to use it too often. A silicone liner on the bottom is great for containing spills from the oven bottom. Anyone know of a product out there to inhibit rust and corrosion that is non-combustible? Maybe something for salt water boats? I think all of the ranges out there are crap. The electronics _ _ _ _! and are probably made to last until the extended warranty expires. Sometimes they last! Parts come from China with the exception of the upper range of American made products like Wolf. Good Luck!