Wolf 48 inch dual fuel range- should I splurge?
abrshafer
10 years ago
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kksmama
10 years agoRelated Discussions
Wolf DF366 vs. KitchenAid KDRU767VSS (36-inch dual-fuel ranges)
Comments (2)I searched on aj madison on the kitchenaid and it was $5019 and i found i got better prices with my local appliance dealer for my appliances. You might shop around more on the kitchenaid. The wolf you will have a harder time shopping it around as it is set pricing. On splattering we use an old fashioned splatter guard and that works great to reduce cleanup. You pay extra for wolf for the reputation, cache, and service. It might be worth it on resale. On aj madison websiteyou can do a comparison of the specs on each and see the differences....See More48 inch Bertazoni Dual Fuel or MIELE Range and Combi Oven Steamer
Comments (4)I haven't actually cooked on the Miele range, but I took a close look at one and agree that it looks very promising. All sorts of features plus very nice burners and what looks like something that's very like Wolf's "true simmer" capability but a burner that goes up to 19K BTUs (instead of 16K for the Wolf). However, all of the electronics right under the burners seem like that could cause trouble down the road (although I've been looking at dual fuel ranges, and they all seem to have lots of electronics). Haven't looked at the Bertazzoni, mostly b/c of the mixed reviews I read here and elsewhere. They do look very sleek, though....See More48 inch Dual Fuel Range and single wall oven Choices
Comments (20)Sorry hvtech I did not see this post but will answer now. I don't think that there is any disagreement about how the oven works but rather if this is going to impact the way you use your oven. "without actually owning and using the oven, I don't think you can draw the conclusion that you have" Capital is very specific about how it works. I merely point out what they have written. What specific conclusion do you disagree with? "I also think there is confusion about what preheat mode on any oven actually is. You said in an earlier post that most ovens will go into a preheat mode after a small drop in temperature (25 degrees or so). This is not the case. On most ovens, preheat mode comes on exactly when you'd think - only when the oven is preheating. Not when it is just trying to maintain temperature." The point is not what you are calling the heating cycle, but the fact that it exists, and is responsive to the thermostat which keeps the temperature tightly controlled. Some people use the word loosely to mean whenever the elements come on. For a long time the preheat was the bake element coming on and this was indicated by a little red light. The same red light came on when the bake element came back on to maintain the temperature. Now you have the possibility with some ovens of more elements coming on during preheat and a little light that says "preheating" during that time and the little light may or may not come back on after that. To be more specific, you can call it "preheat" when the elements in the oven are on until it reaches temperature and call it "recovery" when the elements come back on to maintain the temperature. For either, it is the heat coming on when the oven temperature is more than 25F (or whatever defines the thermostat's parameter) from the set temperature to allow a rapid return to the set temp. Every oven I have ever had, probably 15 or so have operated this way- controlled by the thermostat -except one. In some ovens, like Capital electric ovens, the heating is done in a totally different way. The preheat comes on and heats the oven to temp and then a computer program takes over and turns the element on and off rapidly according to "logic" mentioned by Trevor above. It does not know if the oven door is open or a large amount of cold food has entered the oven cavity. It just keeps oscillating blissfully at the same rate unaware of the new burden it has received. The thermostat does not come into play for a long time because it is set so that there has to be a 150F differential, according to the manual, quoted above and confirmed by the notes from the factory. " Preheat mode on ANY oven (not just Capital's) is intensive and has the potential to burn food, so it only comes on when there is not supposed to be any food in the oven." I would not say "ANY" oven. They are all very different, especially electric ovens. The preheat can potentially cause anything from almost nothing to browning to burning depending on how the oven is designed and the food you putting in it. There are some ovens that allow you to put food in the oven and then set a time for it to start cooking. This is very common actually and there are some ovens that advertise no need to preheat. I would not bake a cake in them but you can bake something like a casserole. The preheat is not as intense in those ovens. Ovens that might be more intense would be those that use convection or a combination of elements to rapidly preheat but even this varies widely. " From the user guide and factory info, the only thing that it looks like Capital does differently is engage preheat after a severe drop in temperature (which shouldn't happen in normal oven use, as Trevor's testing indicates)." ----->Please define "normal use"<----- " I can't find any evidence that just because the CC engages preheat after a large drop in temperature, it will also have issues maintaining the set temperature without preheat mode." Capital spells it out for you. "No quick recovery. Oven will cycle normally despite large temperature drops due to the door being left open, or the oven set temperature being reset to a much higher temperature. The recovery time can be very long for large differentials between oven temp and set temp." In real cooking, you loose heat under certain circumstances. Open the door a few times and you are baking 100F below the set temp with no ability to recover. Another major point. It will not allow the temperature to be reset higher in a timely way unless you open the oven and induce the 150F degree differential and then you would have to take the food out while the temp goes up. "My Electrolux and KitchenAid ovens NEVER engage preheat mode once the oven is heated up and neither have any issues maintaining temperature." The little light that says "preheat" may not be on but my Elux is still rotating through the same elements as when it preheats . they cycle on and off according to need. The only difference is that the convection fan does not come on in bake mode or run high speed in the bake convection mode. Mine has a little picture showing which element is on and when. Whatever name tag you give this ability, this same mechanism does not exist in Capital Electric ovens according to their literature. Make of it what you will. "I know that you had a Dacor oven with issues maintaining temperature, but I don't think you can assume that just because the CC oven sounds like that oven, it will actually work like that oven." HaHa, that oven was what made me study ovens. I am not going by my oven at all, but again what Capital has written themselves. This is why it pays to read use and care manuals....See MoreBluestar Platinum 48 range or Wolf Dual Fuel 48 Range? Help!
Comments (49)We owned a 48” Thermidor for 14 years and regretted it for 12 of those years. We put at least $2,000 into replacement parts over that time. And yes the oven fans were very loud and near the end they would stop working and then my oven would stop working. I spent over two years researching ranges and reading hundreds of reviews. Finally we decided on the 48” RNB. We considered the Platinum but I had the same concerns as M concerning the heat coming from the back of the oven only and the constant fan blowing. Convection isn’t always the best for baked goods, bread, cakes, cookies etc. After reading some reviews on the pros and cons, I decided to go with the RNB. I have no regrets. The ovens are so quiet that I had to check to see if I turned them on. I was so used to hearing a loud fan that at first I thought something was wrong. Took a little getting used to the quiet. I love these ovens! My Christmas cookies all came out perfect; nicely browned outside and moist on the inside. Cheesecake, brownies, bread, and pizza have all baked beautifully. Meats and casseroles bake evenly and on time. My old Thermador has not baked evenly in a very long time and often stopped in the middle of baking. The RNB small oven does a wonderful job. Both ovens heat up quickly. My old small oven was useless. It took nearly an hour to heat up and twice as long to bake. I baked two 9 x 13 dishes at once in my small RNB on Christmas day and they were both finished at the same time. I could never do that in my Thermador. The ovens clean up easily, if you just take a few minutes to wipe up after a spill. I did want the higher burners of the Platinum but the oven made the difference. Also I did not need to move the griddle around. I would have like a grill to but we grill outside whenever we want so that isn’t an issue. The rolled steel griddle is like a restaurant and so much nicer than I expected. You can turn it on and leave it while you prep with no concerns. I went to a restaurant store and purchased a cleaning pad like they use in restaurants. Cleanup is easy. Something else I love is the removable steel trays underneath the burners and griddle. I just stick them in the dishwasher every couple of weeks and the look like new! I would never go back to a Thermador. I hope this helps....See Moreabrshafer
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