I'm also researching, and an amateur cook. Currently we have a 12yo GE Monogram Dual Fuel range. No problems after the install (had to do something to a couple of the burner knobs). We looked at a local showroom (they carry virtually every major brand), and narrowed down to Miele, Thermador, Viking and Wolf. I've read reviews on GW/Houzz, AJ Madison website and more. Also talked to our kitchen designer, who voted for Wolf. I've read about trouble with the blue oven lining sometimes splintering (in place near door) during self cleaning, but also the alternative cleaning method which seems to work w/o cracking.

What reviews make you not want a dual fuel?

I had a dual fuel, when Viking first came out with them many years ago, and had some Viking issues, eventually went to all gas because I wanted to get away from all the electronics, and wanted some basic front controls. You definitely pay a premium for dual fuel and I don't think it is worth the premium. If you can design space for a separate cooktop and wall oven you might want to look into that. To make your life even more difficult, look into a combi steam wall oven, they are smaller inside than a standard range oven, though plenty big enough for most cooking tasks for a family of 4, and preheat times are insanely short. If you don't have the space, consider an induction range. Many here are fans of an induction cooktop, saying it has quicker and more precise control than gas, and is safer since there is no exposed flame. Here is a current discussion of some of the induction models with knobs- http://ths.gardenweb.com/discussions/4990463/so-im-just-beginning-to-research-mid-price-induction-ranges?n=11  

Go induction, with convection in the oven.......

An induction stove top will allow you great control over heat settings (as good as or better than gas) without the heat or fire risk of a gas burner. It also is a lot faster in heating up, and equally fast in cooling. Convection in the oven will allow you faster baking and roasting, and will impart a nicer finish on your roast meats. I personally never roast without convection, though I usually don't use it when baking. My new induction range is the second one I've had with convection, and I wouldn't be without it.

Another vote for induction. The control is better than gas on your burners. Bosch Benchmark is one to look at.

Yes, I also think some trips to brick and mortar places are the next step.

I have all Thermador appliances (2015) and no regrets. My dishwasher and a few parts for the range hood were free because I bought the deal. I paid $200 more to upgrade to their top dishwasher.

My range is the six-burner 36" Pro Harmony dual-fuel.

The fridge is the panel-ready French door with bottom freezer. Fantastic!

The dishwasher is the panel-ready Sapphire. I've never had dishes and glasses come out so clean and sparkling, and I had Bosch at two previous homes.

I just put a 36" Pro Harmony dual fuel range as well and am loving it! I went round and round and finally just went off what I loved when I played with appliances in the store.

I know I want a gas cook top so I have more control

Actually if you want more control then get an induction range. It's control is infinitely better than gas. Especially if you simmer a lot.

Another thought is that induction doesn't have all that pollution being put into the house air.

Plus it's so much easier to clean up.

I second looking at the Bosch Induction Benchmark.

Induction may or may not give you more control, actually. Depends on the model. The controls are digital, not analog, so if you get one that has settings 1-10 and decide you really want 7.5 for something, too bad for you. It’s just something to look at and try out on any model you are considering.

Also, they can be fiddly about pots. Not just if something is the right metal, but also if the bottom is flat enough. Older pots, even good brands, can develop warping over time. So that is another thing to look at - if you have old favorites you reach for every time and want to keep using, look at them carefully. Preferably take them with you to try out on the cooktop you’re considering, make sure they work the way you’d like.

That said, I do like induction for some things. I’m not prepared to commit to full induction myself, but I am considering having a two ring insert with induction to give me extra cooking surfaces when I need it - plus induction is fantastic at boiling water rapidly like for pasta, and also for keeping a steady temperature on a pan or griddle like for pancakes.

The controls are digital, not analog, so if you get one that has settings 1-10 and decide you really want 7.5 for something, too bad for you. It’s just something to look at and try out on any model you are considering.

Agreed. That's why I recommended the Bosch. It has half increments.

That said, I do like induction for some things. I’m not prepared to commit to full induction myself, but I am considering having a two ring insert with induction to give me extra cooking surfaces when I need it - plus induction is fantastic at boiling water rapidly like for pasta, and also for keeping a steady temperature on a pan or griddle like for pancakes.

It's also great for making things like rice and oatmeal, especially the Bosch which has timers for each hob. Additionally, the surface barely heats up. You can put paper or a silicone mat under the pot when you cook so as not to have to clean up grease after the fact.

"Induction may or may not give you more control, actually. Depends on the
model. The controls are digital, not analog, so if you get one that has
settings 1-10 and decide you really want 7.5 for something, too bad for
you."

LOL! That's like wanting an amplifier that goes up to 11 because it's louder. Really, the numbers are just symbols, and no one would ever say "ummmm.....I think I need a 7.5 for this one" and know that would be the exact right amount. Even if the controls have half increments and you decide you really want a 6.25, you'd be out of luck. And how you'd know that when you're looking at models in a store is a mystery to me.

Much ado about nothing (and about marketing), if you ask me. I've been cooking for 6 months on an induction with 9 levels of strength, and I've never once said "Darn, I wish these came in quarter increments!".

I have! Nine levels is NOT enough for fine control unless they're weighted. I've cooked with nine even and was constantly moving the power up and down framing the place I wanted it to be. OTOH, I find 17 steps (nine with even half steps) to work both on my lowest powered element and highest. Quarters, not really when I had halves, but definitely halves when I only had wholes. There isn't an absolute coordination between power level and heat because the pot, food, size, etc., all affect it how it cooks.

I think it was JWVideo who explained that some of the new models with 10 steps don't have even increments. They have fractional steps at lower temperatures where you need finer control for sauces and the like, and bigger leaps at the top where it's more about searing and fast boiling.

I do notice that I'm sensitive to half steps at the top of my power range, as well as at the bottom, but the graduated step program does sound as if it's workable, even if I'd still want more.

You may not think “I want 7.5” but you might end up as pillog describes switching between two settings because one is a bit too high and one is a bit too low. I’ve done exactly that with my mom’s portable unit. So if you’re switching between 7 and 8 due to how the power levels are associated with the numbers on your particular cooktop, then what you do actually wish you had is 7.5. Or instead of half steps they could have it be 1-20 so instead of 7-7.5-8 you get to go 14-15-16.

The issue is the size of jumps between the set points you can use, not what the jumps are labeled. Someone shopping for induction should try to get enough hands on experience in a showroom to have some idea if the settings the manufacturer picked will work for the way they cook with the pans they prefer to use. Many showrooms do offer cooking class type demo sessions just so people can get that degree of hands on experience before plunking down enough cash to buy a car on a new range.

It sounds like it is an issue the manufacturers are aware of (the graduated step approach does sound interesting) but it is something the consumer needs to be aware of, also. I’m sure there are plenty of people who cook in a way where they probably wouldn’t care about finer control because it’s not something they use. You just have to know what kind of cook you are to find the right product for you and your style.

(And I completely agree it’s maddening. I’ve been leaning towards a Bluestar 36” range in our kitchen, and tonight I spent more time than needed chasing around on the internet thinking ‘but what if we did induction?’ before I remembered I had better things to be doing with my time.)

" not what the jumps are labeled."

Yes, that was my point -- this idea that someone would decide they want a 7.5 when they're looking at a model and not see one is ridiculous.

I hemmed and hawed for months about gas vs. induction. Found an incredible deal on a 36" Profile induction cooktop so took the plunge. Added a 30" KitchenAid convection wall oven (also from Craig'sList) and for $1100 for both I am 90% thrilled.

I would have said 100% thrilled, but a few weeks ago a significant windstorm left me without electricity for 5 days. I do love the induction cooktop, but had I selected gas, I would have been able to cook. If you live in an area with power outages, keep that in mind.

I absolutely LOVE the KA wall oven. Roasted my turkey using the temp probe and convection roast and it was incredible!

Toronto - no, it’s not, if the person has gotten experience using induction on something with a limited number of steps and decided they need smaller increments than whole numbers from 1 to 10. Unless you think I’m saying that thr control panel must absolutely say “7.5” instead of “15” or whatever, which was not my point at all.

If someone is used to gas and the adjustability of it, then the fact that induction cannot be adjusted in the same way is something they should be aware of and explore before committing to an expensive purchase.

I bought a Bertazzoni dual fuel range in March. I was looking for a range without a computer panel. My old Jenn Aire's panel was replaced twice and then burnt out a third time. The Bertazzoni rep happened to be in the store the day we were shopping, so he was able to give me info about the features in detail. The gas cooktop works like gas ranges used to, with a really good low simmer. That's been one of my gripes for years, too high heat in simmer. After needing to use a simmer ring with my last 3 ranges over the past 20 years, I was able to finally throw it out. The high heat burners are good too, a big pot of water will come to a boil much faster than on my old Jenn Aire, which was considered to have a pretty good high heat burner. Although the electric oven is a bit smaller than my old one, it does work well and I'm satisfied. BTW, although the oven fan runs the whole time the oven is on, it's not an annoying kind of fan noise. The range I bought 11 years ago when we remodeled the kitchen made a constant loud whistling noise after the oven hit 350. I used to put on my earphones and listen to my MP3 player the whole time anything was baking. It was a Whirlpool or Maytag and was quickly replaced by the Jenn Aire. I really like my Bertazzoni.

dyhgarden & gotgoatmilk: Help! There are NO working gas showrooms in my area and I can't make a decision. I'm waffling between the Thermador Pro Harmony dual fuel and spending less and opting for the Bosch Benchmark (which might make it possible to replace my 14 y/o laundry). I used to have a separate cooktop and wall ovens, but I'm moving into a smaller kitchen and only have room for a 30" range. Also, I've had to have propane installed because NG wasn't available and that makes a difference. Thermador can be ordered factory set for LP, but lower end units require conversion on site which is rife with negative possibilities. I keep reading that the low simmer function cycling on and off on the Thermador is loud and annoying AND that the cooling fan in the oven is very loud. Have you found this to be true? TIA!

we just got a 48in wolf duel fuel and LOVE it. the simmer on each burner can get so low, I've never had anything like it. Your decision will certainly be dictated somewhat by your budget, since there are certain levels of function and detail you simply can't get with a budget or mid-range stove.

I have a Bluestar wall oven and a Wolf induction cooktop. No bending over to take things out of the oven. Should one ever need service, I won't be without something to cook with. My experience has been that appliances that do more than one function, only do one of them well, so by separating them, you can get the best of each.

Unfortunately it takes more room in a kitchen to do a wall oven at a sensible height and a cooktop. :( I used to have that arrangement and it was nice. Plus, we're thinking if we got a very nice range we'd maybe just take it with us when we move and put in something more run-of-the mill, because our neighborhood definitely does not require a full SubZero/Wolf kitchen for even non-cooks. So we wouldn't get the money back for leaving a nicer appliance in place. (We're probably not moving for ~5 years, but I expect a high end workhorse range or oven to last at least that long.)

Love my Bosch dual fuel! Love the flexibility of the different BTU burners. Didn't think I'd use the convection settings but I was wrong -- love them. Love how it looks. Wasn't terribly expensive. If you're looking for an affordable range, take a look at Bosch.

Same boat here. like to cook a couple things at once. Under $2,000 would be great. I prefer basic...less to break the better. Convection option might be nice, but I don't even care at this point. I keep reading issues with that working or not... also issues them chipping right away, the nobs being so hot they burn, cooking temp issues. Then there are complaints with the grates being such a PITA to clean and even uneven for the pots and pans to rest on.

ready to just buy the simplest Premier model I find and call it a day *kicks dirt*

For what it's worth, I haven't had any of the problems you mention with the Bosch, and I've had it for four years. Good luck!

We have a backsplash behind our current range, I'd love to do a freestanding, but the Mr. is hesitant.

do you have stainless steel or white? I hear complaints the white enamel is just not as tough as it once might of been and chips but the stainless steel has been said to rust and be exceptionally hard to clean.

"4bubbie

Convection option might be nice...I keep reading issues with that working or not..."

What do you mean by this?

The Thermador on/off simmer takes a bit of getting used to, but I don't find it too loud, mainly because my range hood blower is going when I have the burners on.

I'm sorry you can't get natural gas. Propane is so expensive. I don't know how the Thermador performs on propane, either.

wekick

there were complaints about the convection or even just the temps in general heating poorly. It started to feel like it's all just a gimmick and they just don't make a reliable range appliance under $2,000, convection or not.

We do have natural gas though. Someone above was saying they had propane.

With all the complaints from the heating to the finishes being hard to clean the top/outside and easy to scratch up I'm ready to say screw it and go to microwave dinners and raw food to be honest.

To each of you who have commented on this post, I want to thank you. It's been a week since asking the Houzz community what your thoughts, opinions, and preferences were, and you all had truly valuable input. Now that my company has gone, I can get back to becoming an informed consumer.

After reading everyone's comments up to this point, here are my thoughts:

I agree that there is simply too much differing information on the Internet and that I need to go in to a showroom (or two) with a few pots and pans I use daily and pretend to cook.

My first choice would be to do a double wall oven, but though I may be able to do just that, I also would lose valuable real estate, which is why I was mostly decided on a range.

I kinda do agree with Jerry when he said that appliances that do more than one function, only do one of them well, so by separating them, you can get the best of each. BTW Jerry, thanks for the pics - I love your Blue Star Wall Oven! Again, I need to go to showrooms, and research there.

To those of you who loved their particular range, I have made a list and plan to compare in the showrooms. I do love the browning, faster and more even cooking that a convection oven allows; however, as I often cover food with foil when baking or broiling, I will look in to ovens that can do both.

At this moment, I'm on the fence about an induction cook top. Though the greater majority of you preferred it, it rather sounded like a PITA getting the settings just right, and the fact that I'd have to additionally purchase a whole new set of cookware is a negative. Though gas is not nearly as clean or fast as induction, I kinda like being able to see how high or low the flame is - but don't get me wrong, I'm still undecided between the two. I'll make my decision in the showroom!

Many of you brought up valuable points to consider that I would never have thought of. This post has been more help to me than all the hours of research on a gazillion sites. Thank you all!

Hello, I used to work in the industry as a warranty administrator. The first thing is are you in Canada or the USA?

In the city or the country? why I ask there are different Manufacturers in both countries, also you need to know if you purchase a certain manufacture how long would it take for a service call to your house if it fails, one day or one week. Domestic manufacturers have service people everywhere, imports will have service companies in large cities, which will take longer to arrange to have someone come out.

try to find a appliance store that sell a number of brands and also has a test kitchen on sight, that why you can test out the range or oven first to see if you like the the way it performs also how complicated is it to use, some ovens you have to go through a lot of menu's to set up the temp and time, others you punch in the temp and it statrs cooking.

GCPDA09, thanks for posting a followup. There is a fair amount of collective wisdom on these boards, and people spend time providing info that they hope will be of help, and it is nice to hear back. I think your decision is a wise one, go to a store and try some on for size.

I'm in the USA, pacific northwest, city, but unfortunately none of the kitchen appliance stores in my area have a test kitchen on sight. Still going armed with my pots and pans, gonna ask a gazillion questions, play with doors and knobs, and as I agree with barryv_gw, about the wisdom on these boards, I'm going to utilize everyone's insight here; along with my brick and mortar experience to make my decision.

I definitely will post follow-up questions or concerns I have, as I could relate to, or was in agreement with what everyone had to say. When I make my purchase, I'll let you all know what I went for. Again, thank you all!

Often as not they are not set up correctly at a dealer's anyway. Sometimes the manufacturers have traveling shows. It doesn't hurt to contact them and ask.

gcpda09: Have you chosen your new cooktop yet ? Instead of taking my pots and pans to shop at a dealer, I traced the diameters of favorite larger cooking pots, then I cut out each shape onto pieces of cardboard. This cardboard stencil was easier and lighter weight to take to appliance shopping than carrying the actual heavy pots & pans !