Hi, I lurked on here last year while our kitchen remodel was in full swing. At the time I noticed there wasn't much feedback about these ranges...we purchased a 30" dual fuel model anyway and we've been pretty happy with it. Likes: - the bridge burner and griddle - 18K BTU burner for wok cooking and water boiling - analog oven temp dial - convection oven - in-oven temp probe for roasts - looks Dislikes: - oven racks a little sticky pulling in and out, wish it had the roller racks - lack of fine burner control on the back left burner - ceramic range top kind of a pain to keep clean I found out that these ranges are made by Electrolux in Canada. The Pro ranges are essentially rebranded Electrolux Icon ranges with a few different bells/whistles. We got it from Sears for about $2800 on sale and at that price it was a no-brainer. If you can get it for that or less, I'd think its a great value for a pro-style range. Hope this helps. Chris

Monogram all gas 48" range here. The thing has proven to be excellent. 18,000 btu burners work as advertised. I've seen reviews saying it has a difficult time boiling water but ours does so with ease. On max, you just need a wide pot to match the flame output. It boils water like nobody's business. I love the built-in meat thermometers and convection works really well. Broil is outstanding. The griddle I'm not in love with but when I need surface area, it comes in handy. The ovens are very well insulated. When baking, you can put your hand on the door or glass and it will be comfortably warm. After baking, the oven stays warm a very long time. I think a decent hood is needed but depending on your cooking, not necessarily 1200 cfm like others seem to be recommending. I would highly recommend the Monogram line. GE doesn't have the cachet of other makes but who really cares? I am not out to impress. Utilitarianism FTW!

We have a Capital DF (propane) in our retirement kitchen (upping our cooking game was my main retirement goal so a lot of time and effort went into our choices). Bluestar was only range that was close to the Capital at the rangetop burner level--oven wasn't close. Have owned an AG Wolf for many years in the past and cooked several meals on relative's AG Thermador. Thermador was a surprise and with the full bundle discount it can be a good value buy. Wolf still seems to be wed to a sealed ring burner (not a fan). We have put the Capital through its paces on the rangetop (stirfry, panbroiling, saute, saucing and the like) and use the oven for roasting, broiling and specialty breads and flatbreads. Don't do cakes, pies and cookies so can't speak to those types of baking tasks. I would really encourage to look into service availability--including finding out the actual service firms you'd be using and seeing if they are trained on your products. We live in the rural south and the firm that handled Capital's service went out of business a few years ago and there isn't a replacement. We've had some repairs (some self-inflicted others product-related) that we've fixed our self with help from Capital's CS staff and some years back from Trevor Lawson. This problematic repair business also seems to apply to national brands like our Samsung Fridge which we've gotten to know too well. A caveat: There could be new and improved models out there that weren't when we were looking. I'm usually not allowed in kitchen and appliance stores given my cooking proclivities and a little impulsiveness. Good luck: it's a fun search and very rewarding if it works out.

Do an all gas range. Or cooktop. Then add a separate electric wall oven. The venting for the cooking will be just as costly as the range. Maybe more since you will have heated make up air required. #bringsophieback https://www.gardenweb.com/discussions/5513253/bring-sophie-back#23104977