I have the previous model of the GE Cafe dual fuel range. I have used it both in convection and regular bake mode, and did not notice a difference in fan noise. The fan runs continuously regardless of whether it's in convection or not. I don't find the fan noise to be particular bothersome. In fact, I never even really noticed it until I started seeing people posting about it here. Now I do notice it, but mostly as background white noise that I don't really hear until it shuts off, and then I notice it is suddenly very quiet in my kitchen. Everyone has a different threshold for noise. I have a busy household with four kids, so maybe I tolerate more noise than others? The fan does not seem to be any louder than the exhaust fan I have (I don't have a range hood yet - current have an OTR microwave that eventually will be replaced with a hood). I wish I could comment on the length of time to preheat the bottom oven but I actually haven't even used it yet (I've had my range for about 9-10 months but did not host any holiday meals here this year so haven't needed it). Right now it is storage for my cookie sheets and baking pans. If I remember, I'll try to test it out tomorrow for you. I've been very happy with my range. I was able to see it in action before I ordered it because one of my good friends has the AG version (same older model). I'm bummed I didn't wait another year and get the new model with the 20K burner, but mine suits me just fine w/o.

Reflecting on what gtadross said about sizing a hood, I recall that the general rule of thumb for matching hood capacity to gas burner cookers is to have a hood capacity of 1 CFM per 100 btus of the rated capacity of the burners. IIRC correctly, the GE Cafe dual-fuel's five burners are: 20k btu + 17k btu + 9.1k btu + 8k btu + 5k btu. Add that up and divide by 100 and you get 591 CFM. IIRC, the BlueStar ranges straddle this figure: the RCS model with 15k burners and a 6k simmer burner equates to a 510 CFM vent capacity where the RNB with three 22k burners and a simmer burner would be about 700 to 800 CFM under this rule of thumb. Seems to me that you've pretty much got the same hood requirements regardless of whether you get a Blue Star or GE Cafe. At this point, somebody is likely to suggest an induction range. (For electric ranges, the rule of thumb is 100 CFM per lineal foot of stove top which, for a 30" ranges, translates to a minumum of 250 CFM of hood capacity. ) I suspect that you've already considered that option and rejected it. If nothing else, I'm guessing that, if you really like the Blue Star ranges, the aesthetics of induction ranges won't appeal to you. (I mention this from personal experience of stove shopping a year ago where one of the considerations for me was that I did not care for the appearance and touch-pad controls of the induction ranges that were in my price range.) Still, if you haven't considered induction, there are a couple of good choices in the price range you seem to be talking about. Beyond that comment, it seems to me that there are two different considerations in addressing hood sizing and your kitchen's need for venting and make-up air. (a) code requirements which only some places have adopted but which your contractor must follow if your locality has adopted them. Some folks may view these requirements as a bureaucratic game of regulatory over-reach, the rules of which can be flouted with impunity. and (b) Practical safety: You cannot flout these with impunity. So, how tightly is your house is buttoned-up? Do you have gas-powered fixtures (water heater, furnace) and/or fireplaces/woodstoves from which your hood may backdraft CO? Btw, I'm using "CO" as the abbreviation for carbon monoxide, not Colorado. I did recently see a couple of rangehoods that seemed large enough to backdraft a state, though. :>) Anyway, if you have all electric heating or a large and drafty house or if your other gas fixtures have their own make-up air, or if you live in a warm climate where windows can always be left open, then you may not actually need an in-kitchen MUA system. It happens that, in my (very-cold climate) house, the water heater and furnace were isolated enough down in the basement that their MUA systems cost me than less $200. The take-away for me is that fixture-MUA can take care of any potential back-drafting without the difficulties and expense on adding MUA into the kitchen. However, this is very much a YMMV kind of thing. For me, the main consideration is that physics (e.g., air flow) and chemistry (e.g., the toxicity of CO) cannot be evaded the way that building code requirements can be disregarded, Now, as gtadross's post implies, most localities will allow you to install a BS range without any vent hood at all. But, doing the hood later raises some practical questions. Can you later install a hood yourself? If not, and you have to contract the work, then any competent contractor is going to have to address the regulatory and practical MUA considerations then. It will be more expensive later. Just my 2 cents worth. This post was edited by JWVideo on Sat, Nov 2, 13 at 15:20

I was pretty set on the Elux DF but my trusted appliance guy told me he would recommend the GE 10 out 10 times (this is for the monogram, not the cafe). I went with the GE, but haven't used it yet. :/ Looks nice though and has the roll out racks.

Hi I’ve been looking for a 30 in slide-in range dual fuel gas on glass and haven’t found any. Currently my very old range which I love is slowing but surly failing. Did you ever find a range??? I have only been able to find stove tops with gas on glass. So frustrating! Thanks I’m advance for any advice you can give.