AAGHHH! Wolf or Thermador? All Gas or Dual Fuel Help!!!
sue2012
12 years ago
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chef_dupre
12 years agosue2012
12 years agoRelated Discussions
Wolf or Thermador? Dual fuel or gas range?
Comments (2)Do a search at the bottom of the page. I was in your exact spot several months ago. I can only tell you what I did and was and still is happy with my decision. I was also torn between the Wolf and Thermador. (I honestly liked the looks of the Thermador better) Also torn between the AG & DF. I read everything on this site and anywhere else I could find info and I bought the Wolf 36"DF. I am not one bit sorry with my choice. I have a very inexpensive gas range at our cabin and it works for where it is but I have been baking and cooking for over 30 years and I just bit the bullet and paid more $$$$ for the DF. My adult children tell me my cookies and pies have never been better. The convection oven bakes and roasts sooooo much faster....See MoreThermidor gas or dual fuel range vs Wolf gas range
Comments (3)When I started my research for my kitchen remodel (about three months ago), my initial thoughts were strongly towards Thermador (for the range and refrigerator), and Wolf (I eliminated Viking due to quality concerns, and I hadn't yet heard of many others like BS, American, DCS, Aga, etc.). Then, I noted that Thermador doesn't offer all gas or open burners, and I better understood that my use of the oven didn't require the electronic functions (nor did I want the risk of having them burn out), and I thus eliminated Thermador even though I love the look (but function is much more important to me than style and looks) and it's star-burner shape does make it probably the best of the sealed burner options (ignoring output) IMO. If one wants to be a better cook, and understand the need of function over looks, then I can't see how one can pick Thermador, given the choice. I would pick BS or Wolf all gas instead. I think you might benefit from watching some of the Bluestar cooking videos Trevor has made (http://www.bluestar-ranges.com/Home_Page.html) - even though they mostly compare BS and Wolf, they serve as a nice educational source for learning more about what to look for in a range....See MoreWolf Range: Dual Fuel versus All Gas?
Comments (7)I have a Wolf AG. I had a brand new Viking AG previously and the oven was terrible. It could not hold an even temperature, the temp was off when tested with a thermometer, and baking was very uneven. The Wolf AG has not been a problem in that respect. Baking has been even, temps are consistent when checked with a thermometer, and I am very satisfied with the oven overall (no blue porcelain on the AG either). I also love the broiler on this oven and don't know how the electric broiler on the DF would compare. I have only used the convection feature once, while baking cookies. I actually think cookies bake better without it, and it seemed to blow crumbs about in the oven. My oven ignites easily, but they have changed the ignitor on the newer AG ovens so I can't honestly comment on that. I agree with ctycdm, don't let the Berta experience dissuade you from AG. My ancient pre-remodel gas oven was good, too....See MoreAdvice Appreciated On 36” Wolf All Gas vs Kitchenaid Dual Fuel
Comments (6)bratcat, I would not feel too bad not getting a Wolf DF. Mine has been a major disappointment as it has had the chipping of the blue liner which has been an ongoing problem for Wolf for at least 10 years. It affects all of their ovens with a blue liner including the “M” which was designed to make it easier to repair with a removable bottom. The gas range does not have the blue lining. Mine happened @4.5 years old and was out of warranty. I did not get it fixed because labor starts at $800 and I have read it can run to $2500 to replace the liner. Wolf will not guarantee the new liner more than a year. Many posters here have gone through several ovens. I have a wall oven(Electrolux) so only use the range oven with covered dishes and no convection. The porcelain chips are glass shards. Posters here have been injured with them. There are lawsuits over this. http://www.wolfblueovenchipping.com/case-information/ pennfire, I would not use the self clean and wipe your range out periodically with a damp white paper towel looking for blue shards. If you have the issue, you want to find it out during the warranty. Mine happened after about the third or fourth self clean. I would love to replace mine with another DF range but am just not sold on any of them. Have you looked at any gas ranges besides Wolf? A favorite on this forum is a BlueStar. It is a little more to the commercial side than Wolf and has the star burners. It is the grandchild of the commercial Garland range that Julia Child had in her kitchen. It has been fitted out for residential use. There are two models that have star burners. One has higher BTUs. The star burners would be good for your cast iron and maybe the copper bottomed stainless depending on what it is because you have better dispersal of the heat than a ring burner. The other big difference is there is no cap on the burner which allows the flame to go straight up. The cap causes more flare of the burner on highest heat on Wolf. Wolf is not as bad as some because they have the dual stacked burners. It actually works out well for me because, I use highest heat on bigger skillets. The prostyle burners are generally bigger than regular burners. I have the exact burners that are on the Wolf gas range now. My smaller saucepans are the squat wide type and there is one small pot burner. Heavy aluminum or copper skillets, especially big ones, heat more evenly than cast iron on ring burners. Electric coils if sized to the pan provide even heat so the ring burner might be a little different. I still use my cast iron too but you have to pay attention more Cleaning the BS is a little bit different too in that the burner tray is “open”. If you are coming from electric, gas ovens are a little bit different to use. They tend to brown a little faster and better. You might notice a difference in the way things bake. My sister and I make the same cookies and here’s come out thinner and crispy in a gas oven and mine are thicker and chewier in electric. All of the ingredients are the same. You could probably adjust cooking times and temperatures to get different results but we each like them the way they are. Gas ovens have a lot bigger vents than electric ovens so if you add any steam, it is vented out much faster. A side effect of this vent is that you have more heat and moisture in your kitchen. 36” ovens take awhile to preheat. Mine takes at least 20 min to get to 350°F and the 30” wall oven takes 7 min. The BS is bigger than the Wolf. It holds a full sized baking sheet which I don’t use but I would like to be able to use two half sheets side by side. Look at the rack size and height of the top from the bottom rack to get an idea of the size of the oven....See Moresue2012
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