Has anyone gotten the Jenn-Air dual fuel range? It has the small oven on the top and larger oven on the bottom that's convection. It has electric ovens and gas burners.

Just bought a vacation cabin that came with a gas Gemini. While I'm not a fan of gas, I am in love with the double ovens. I have not used the lower oven to date. The upper is so handy! I will say the broiler in the upper oven is much better than any electric I've used. Main house has a smooth top electric which is a winner for ease of upkeep, but when it dies there will be a double oven unit of some sort replacing it

I own a 36" Wolf DF and am one with porcelain issues. I love the burners with a great low heat and the oven is wonderful. I am looking to replace it though. After dickering with Wolf they have agreed to provide the part and $350 in labor. The problem is the labor starts at $800+ because they don't know what they will find and the time may vary depending on how fast the guys work. They will only guarantee the part one year. They used to replace ovens with this problem even when 4+ years old for a small fee. Most posters here and elsewhere have had more than one replacement and the replacements don't last as long as the one before. I don't want to risk inhaling or ingesting tiny glass shards when the liner starts to degrade. "I thought electric was a more consistent, and therefore better, option for baking/roasting? " "gas is better for roasting because of the moist heat. " Consistency has nothing to do with gas or electric, but bulk for thermal stabilization (providing radiant heat), air movement within the oven chamber(providing convective heat), placement of burners and accuracy of thermostat. Some companies seek to improve this by adding among other things,more insulation, more bulk, fan(s), a third and possibly a fourth element with computerized controls and and a thermostat with a narrower variance from the set temperature. When looking at humidity in an oven, you have to look past the immediate heat source and look at what happens with the oven and the cooking process. In general a gas oven has more ventilation through the oven chamber so the water that is a product of combustion is vented out along with more heat, so the heat is drier. Electric ovens are not ventilated as much so hold moisture from cooking. The moisture in the electric oven is beneficial the first half of baking breads and cakes because it allows the dough/batter to expand a little more, promotes starch gelatinization and allows better heat penetration of what you are baking. "Dry" is better the second half of the baking process. People seem to pay more attention and it makes more difference for bread. There are many ways people use steam for bread. "Dry" heat from a gas range or using the convection mode on an electric stove gives crispiness to a roast and may be better for some cookies, pies etc. External moisture has nothing to do with internal moisture of a roast. The amount of internal moisture is due to the temperature of the meat. Plus you have to pay a huge premium for dual fuel when in fact it does not cost the manufacture a lot more to make. You pay a premium for the additional elements, fans and the computers to make them run correctly. It would be up to the individual to decide what is huge and if it is worth it. They have fantastic 23k btu open burners with very even heat. No need for high maintenance tin lined French copper pots. What the heck does this mean??? If you have a burner with a flame pattern of 5-6 inches wide, if you use anything wider than 8 inches, you will benefit from a pan that has good heat conduction. Best is heavy gauge copper, lined in tin or stainless. Not everyone polishes. You can also get plied cookware with copper that goes in the dishwasher. Cheaper is aluminum available in several configurations including plied cookware. This is a very biased statement from a sealed burner owner that thinks dual stacking makes any meaningful difference. The purpose of dual stacked burners is to provide two separate burners each with its own range of heat. You would have to look at the range of BTU output for each burner to see the benefit. Rating by temperature is meaningless. I might have a BTU output of 325 and the temperature of what I am cooking could be 190 or 80 depending on the pan and what I am cooking. CC's 23k btu burners are capable of 145 degree simmer which is more than reasonable. Other than raw foodist, virtually no one needs or can use Wolf's 100 degree simmers. This is unbelievably presumptuous to pontificate about what other people should or should not find useful in their kitchen. I use low heat daily for -cooking a whole dinner or pot of soup in a LeCreuset pot using minimal energy -serving off the range, no worries about any scorching pastas, mashed potatoes etc -a short term sous-vide -anything that used to require a double boiler A few weeks ago I was making a syrup that had to be held hot while another step in the recipe was completed and even with the low simmer, it would not stop boiling. I could have "used" even lower heat. There is a whole big world of people that cook in many different ways. Wolf's sealed burners will not give you a decent stir-fry or Pittsburg steak while the CC will. Cooking is about the temperature of the cooking surface. The source of heat is just one component of this. A cook who understands how the properties of cookware work as well as how what you are cooking comes into play will be able to combine these things to come up with the right temps for the cooking surface on both high and low end. You can find blogs where cooks preheat cast iron to extremely high temps by low powered burners to cook pizza. Some restaurants cook a steak on a rock table side with no flame underneath. You just need to understand how to accumulate heat in your cooking surface. How are those pictures representative of the burners referenced? The CC is way off. I have cooked on many different open and sealed burners over 50 years. I agree with weissman that ease of cleaning burners depends on the build and also has a very subjective component. I think you have to avoid generalizations. Even the black enamel on the Dacor range we had was much more difficult to clean than the black on our current Wolf. This, an observation from my husband.

Ideally I would consider getting a rangetop and separate ovens so you can get the best of each for your style of cooking. I have a Wolf DF and while I love the way it bakes, it was shot at 4.5 years because of the blue chipping enamel issue, which is a known issue with Wolf and is well documented on this forum. I would love to replace it with another DF but I am just not sold on any yet. Since you are looking at a 48" range, I am assuming you are looking at pro style appliances at the more expensive end. You may hear that gas is moist heat and electric is dry heat and if you just look at the heat source, you might think this. You have to look at the oven as a whole. Gas burners release water as a byproduct of combustion but because they require more ventilation and as soon as it heats and the air flow gets going, this moisture and moisture from your food vents out quickly. This is more drying to the outside of what you are cooking and facilitates browning which is helpful in roasting or even some parts of baking. It does put more heat and moisture into the kitchen. Electric ovens are usually more closed so even though they don't produce water, they will hold on to moisture from food. The increased moisture, in baking, facilitates starch gelatinization so you can have a little more time before the crust sets and this can affect the structure of what you are baking. You can always use convection after the rise is complete to add more air flow so more browning. Electric ovens can have a third/fourth element in the back or corners of the oven that in theory are supposed to make heat more even. Electric ovens have more modes to direct heat from the top or bottom and control air movement with a fan(s). Some have variable fan speeds. This can vary from Miele and Gaggenau that have a multitude of modes to something like Bosch/Electrolux which have less but very usable modes. Another consideration is a combi or steam oven that allows the control of humidity or at least the addition of steam. Thermador is the only manufacturer that had a steam oven in a range but I have no idea how it bakes. Gas is more straight forward with heat from the bottom and just on and off for convection. The advantage for this is that you don't have to have the computer boards that are needed in an electric oven. If you get an electric oven, I would buy an extended service plan for as long as possible because they are so complicated. All ovens can have quirks especially in the high end and it can be difficult to determine what they might be. Read the manuals very carefully. If you narrow it down you can ask more questions or search the brand on this forum. Another difference would be the broiler. Most gas ovens in this range will have an infrared broiler which will have very even heat but can be narrow look at that. It will depend on how you use your broiler what would be better. Some people say electric ovens have a more narrow range of temperature and it might be true in some. As far as an oven being "even" this can be the difficult part. This can mean no hot spots. It can also mean the ability to keep an even temperature. Convection gets a little oversold in this respect. The structure of the oven, if it is well preheated contributes greatly to the evenness of heat in an oven. Convection can change the process of baking by changing the direction of heat. Most recipes were developed in conventional ovens with the heat from the bottom. When you even out the heat, you will get more from the top and sides. You also get the drying at the same time. It can be trial and error as to how this will work. I look at it as a tool and seldom use it the whole time something is cooking. Convection can also cause hot spots especially if you combine an element in the back, so more immediate heat, with a high speed fan. It can have the blow torch effect. This might be more noticeable with things that are prone to burning anyway like something with a lot of sugar.