Advice Appreciated On 36” Wolf All Gas vs Kitchenaid Dual Fuel
Comments (6)
bratcat
4 years agoRelated Discussions
All-gas vs. dual-fuel vs. induction - 30" range
Comments (28)So I'll update this, as we still haven't made a decision. Induction: I bought an induction burner and like it, although it isn't as life-changing as I sort of expected. (I realize the power is much lower than a range or cooktop would be.) We also had an electrician examine our house, and he thinks we can put one in. My dad (also an electrician) and husband agree we should do a max load test before we put 40 or more amps on the panel, though. (Long story short: we have a 200 amp breaker but 100 amps coming into the house, so we need to put in a smaller breaker.) So it's still a bit up in the air. Gas/dual-fuel: I went to look at the Aga Legacy today and really liked it. I'm also going to look at a Lacanche soon, at a Lacanche ambassador's house. Both of those are, frankly, more than I wanted to pay, but I really love the looks and some of the features a lot (ovens on the Aga, simmer plate and large burner on the Lacanche). I've also considered a BlueStar or Big Chill Pro Style (rebadged BlueStar), but there isn't one local to me. The price, features, and availability of the color finish are good, but I'm a little nervous about all the issues people have had. I think I've looked at nearly every option out there, but I'd love to hear more if anyone has ideas!...See MoreWolf 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 dual fuel range advice: monogram vs wolf vs thermador?
Comments (12)We purchased a Thermador 48” Dual Fuel range with 6 burners and an induction unit and double oven. Model PRD486WIGU. originally wanted a Wolf, but was told it was going to be about 9 to 12 months. Contractor suggested Airport Appliance who said they could get Thermador in 4 months which at the time would accomodate our remodel schedule. Turned out Thermador took 9 to 12 months, depending on the appliance, to deliver all appliances. Rude Thermador Customer service, hours wait to talk to someone, required 100% payment upon order. had our $25,000 whole time. Airport Appliance not much better. Lied about delivery times and deposit amount. Have had 3 service calls on range in first 6 months with burner issues. In my previous home we had a 48” Thermador cook top which we were pleased with which also influenced our decision to go with Thermador again, but never again! I dont recommend Airport Appliance either. Good luck however you decide....See MoreKitchenaid Commercial Range Gas vs Dual Fuel
Comments (6)What type of oven do you have now? There are differences but they may or may not be significant to you. Most things you will read will tell you that gas is moist heat. They are only looking at the heat source and not the oven cooking food as a whole. Gas does release water as a byproduct of combustion BUT it has a large vent to release the byproducts of combustion. Electric Ovens start with a dry heat source but have a small vent. Food cooking produces moisture so you can have a lot of humidity in an electric oven and very little in a gas oven. These are the things that you will likely notice. They come from many comments on baking and cooking forums plus my own experience. There is more heat and moisture in the kitchen while you are using the oven. Many bread bakers on baking forums say it is very hard to keep added steam in the oven. They add steam to promote starch gelatinization to get a certain crust. In an electric oven, humidity can give a cake a little more time to rise because it promotes starch gelatinization. . This doesn’t mean you can’t bake in a gas oven. A lot can depend on the recipe. If you have baked in an electric oven and have collected recipes that work, they may come out differently in gas and vice versus. Some people say they don’t notice any difference. Another difference I have noticed is if you are baking pies, most electric oven now have a hidden element so you don’t get the same radiant heat and browning on the bottom of pies. I have one recipe that doesn’t work at all with the hidden element. Many people say that gas ovens roast very well. The dry air dries what you are cooking superficially and for meat this promotes the Maillard and other browning reactions. They often say that “moist gas heat” keeps the inside moist. This isn’t possible because the amount of moisture in meat is determined by temperature. I think meat just looks done sooner so it is less likely to overcook. I‘m not sure that a temperature +/- 2°F vs even +/-25°F would make that big a difference. Electric ovens do tend to have more features and seem a little more versatile. If you need more drying, use the convection fan. Sometimes you can direct the heat, more from the top for roasting. some have “true convection”(or European) which is a third element in back. The marketing on this is that it will even the heat in your oven. It can actually set up a blow torch affect causing hot spots. One more thing is that I would not buy anything with a blue interior except Gaggenau. Almost every other brand has had some issues with it chipping. KA even sells touch up paint https://www.kitchenaid.com/major-appliances/wall-ovens/accessories/touch-up-paint/p.oven-liner-touchup-paint-marker,-blue.w10791627.html but this is not the answer to chipping glass enamel, convection fans and food all being together in one box. I’m not sure if that applies to the ones you are looking at. Be sure to read the manual online to make sure what the oven does and. does not do. Read lots of reviews about how evenly the oven bakes....See More
wekick
4 years agobratcat, 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.
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4 years ago
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