What kind of cooking do you do? What kind of limitations do the cabinets give you? What about a refrigerator? What is your question?

Your question is kind of like asking what vehicle do I need for work? The answer could be anything from a bicycle (or good pair of shoes) to a semi truck.

What kinds of cooking and baking do you do? What do you want to do in the future? How often? For how many people? Do you entertain? How often? For how many people? How important is indoor air quality and your families health? What kind of budget? Is functional or pretty/wow more important?

If you do a lot of simmering, I would also advise you to look into the simmering capability of each burner on the range. The BTUs of simmer burners vary from manufacturer to manufacturer as do how many burners on the range are true simmer burners.

This is a good time to be flexible with preferences. Check with your local appliance dealer on backlogs for orders. Some things are backordered for months because COVID has slowed or shut production lines. Last year, we could discard old appliances and get delivery the next week for many nicer appliances, but now ordering times can be months in advance.

thank you all for your suggestions and help with posing a better question. Overall, I do all kinds of cooking. Although I will say that I find myself sautéing and browning in a pan a lot. I definitely use the cooktop more than the oven but the oven is still important to me. We are keeping the same cabinets but can resize them so that will not create an issue. As a cost saving measure, we are also taking the refrigerator from our current house with us. I definitely want something for a range that will never limit me in becoming a better cook the more learning I do. I am normally cooking for a family of four but would like to be able to cook for more during parties and we’re having friends over. I probably cook four nights a week at least. overall, we want to stay on a reasonable budget that doesn’t spend money like crazy but we are willing to buy a very nice range because it seems like that would have the most impact on cooking. I would say around 10,000 for a 30 inch range dishwasher and range hood sounds reasonable. I should also come comment that functionality is very important to me but im still concerned about the looks to. maybe a 60:40, 60 functionality 40 looks. we have considered induction but I think for now we would want to go with a dual fuel range. my ultimate question truly is which brand should I be going with for the range.

Is there a particular reason that you want an electric oven?

I would avoid the Wolf DF because of the blue interior that chips. It has been an ongoing issue for over 10 years.

All of the brands you are considering are top rate. Do you prefer the looks of one more than another? Some appear more modern than others. Miele dishwashers are great. Check how service on each brand is in your area.

I recently had to select all new appliances also. It was such a chore!! The hardest was the range. I posted on here, read all the old threads, went to numerous stores, read reviews - you name it, I did it, all in the name of figuring out which was going to be most reliable. I found there is no such animal. For every brand I researched there were those who swore by it and those who had nightmare stories. I finally realized that I was going about it all wrong, and instead of looking for what wouldn’t break, I should just assume it was going to break sooner or later and find what was simplest to FIX. That made things much clearer. I bought BlueStar. Made in the US, in business for many years, mid-price range, and little to no computerized or SMART features (depending on which model). I chose one that is strictly mechanical and I’m convinced I can probably fix almost anything that goes wrong myself.

@lwfromny I feel like im in the exact same position! I really like to look of the high tech ranges like the Miele and how they seem to simplify tasks, but am so worried about reliability. What model did u go with for the bluestar??? I'm kinda confused but their many models and what's different about each.

The BS is all gas. it is a totally different type of range than the ones you are looking at but most who have it here love it. But it comes down to what I asked above, why do you want an electric oven? Is that what you have now?

@Design Girl to be totally honest, I really like the looks and how the Miele seems very advanced. just very worried abt reliability.

I don’t remember the model number but it’s just the basic 36” sealed burner model. I don’t cook nearly enough to justify anything fancier. Although Bluestar has some gorgeous custom options if you’re willing to spend on color. Wekick is correct that it is all gas, but I virtually never bake - I’m much more likely to broil so all gas is fine with me.

I wasn’t really suggesting that you go with BlueStar. It may or may bit be right for your needs. I was more commenting on the seeming futility of finding a brand that is universally considered to be of high quality. Sadly, I think that’s just not how most appliances are made anymore. So switching from a quality mindset to a “can I get it repaired easily if something goes wrong” mindset helped me a lot.

I love Miele, and practically Have an all Miele kitchen, and laundry room. Gas is not Miele's strong suit. If you want a gas range, Blue Star would be my first pick, Thermadore second, no Wolf with its blue enamel chipping risk. Miele induction with Miele ovens is a great choice. Be sure to check out their CSOs, my favorite appliance in the house.

I have cooked on Bluestar, Thermador, Wolf and Miele gas. Bluestar is my least favorite as the burners are simply too hot. It was impossible to simmer or even slow boil. I cook on low or medium heat more often than high heat. I don’t love gas but do have a Miele all gas range which has been great, for gas.

If this helps I have a Bertazzoni all gas range 6 burner one of which is a wok burner since I do lots of stirfrys. I also have KA double all electric wall ovens I like some things done in a gas oven so that is why both. I have Bosch DW with quick cycle, an all fridge / all freezer columns fromFridgedair with built in kit all of these are 13 yrs old and I had one warranty issue with my wall ovens 8 yrs ago and that is the only service I have had. BTW I run a catering biz from my home and often have 6 people in my kitchen and the DW does 6-8 loads per day when we are busy. All the appliances are plain old stainless they clean up with a microfiber cloth hot water and a bit of vinegar wiped in the direction of the grain takes less than 5 mins.

@wekick sorry im just reading the end of your comment. Yes, I currently have an electric oven and really like it. I just feel like the idea of putting out and reigniting a flame to keep a constant temperature will never be as accurate as a simple electric element. Is there something im missing when comparing a gas vs electric oven. I also almost never use the broiling function so I wouldn't use the benefits of a gas boiler.

It's so common to want a duel fuel range. Many prefer the ease of an electric oven.

@Landen Huey

There are always pros and cons to every kind of burner or oven and what is a positive for one cook may be a negative for another. I have used both gas and electric ovens for more years than I care to admit to. Unfortunately there is no one universal best.

Gas ovens with the exception of the infrared broiler on the higher end ovens and maybe lighting a different way haven’t changed all that much over the years. On the other hand electric ovens have. There really isn’t a simple electric element anymore except on the very low end. They no longer have an open element on the bottom, which changes the way some things bake. It is also probably the source of many problems with enamel chipping. They use computer boards to control the direction of heat from 3-4 elements cycling them on and off and they control fan speed and direction. There are some brands That you can never shut the convection off all the way. You can imagine it can be hard to get all that just right. In some cases the gas oven might be much more accurate than some electric ovens. I have an Electrolux oven which is spot on and heats very evenly but it has had issues with the blue enamel shedding as well as complaints here about the computer boards. I have a Wolf DF and it is not as accurate. It lags and if you turn the temperature up, you have to turn it off and back on again. There are some electric ovens that advertise very tight temperature control but that is only if you never open the door. The manufacturers also advertise “true” or “European” convection as evening out the heat, when many actually create hot spots. On the very epitome of control you have the CSO that also controls the humidity in the oven. All of these things can make some ovens more vulnerable.

Aside from those issues gas and electric ovens function differently. Gas ovens have large vents because you need to vent the products of combustion. This gives you more heat and moisture in the kitchen. If you are steaming bread, it is hard to keep the steam in the oven though. Many people think has gas is moist heat but you have to look at the oven as a whole. The drier oven cavity promotes quicker browning so it is great for roasting. Electric ovens start with a dry heat source but because they have small vents, they hold onto moisture from food. This is good for baking anything that needs to rise. You can turn the convection fan on if you need better browning.

If you would go with Wolf, I would try to get the current model. They are changing the DF range to have the fans in the corner like the M wall oven. This sets up air currents on the sides so hot spots. It won’t have convection bake mode either which is a slower fan so a little more gentle. This is the most usable conv mode on mine. I would guess it will have the replaceable bottom like the M so it can be repaired if the blue chips.

Gas ovens are generally more accurate than electric. When you turn on/off a gas flame it start/stops producing heat immediately. Electric elements warm slowly and cool slowly. Better manufacturers like Miele do a fairly good job of managing this w/ electric while others don't do so good but there is still only so much that can be done w/ electric elements.

Gas ovens are generally better for breads, roasting and other things that like or tolerate moisture. They're not so good w/ cakes or things that need a dry environment. Good humidity/steam systems like in some Miele's electrics do a quite good job overcoming this and to some extent give you the best of both worlds.

Blue Star RNB are the best top burners available in a consumer range. If sauté, wok, pan frying or pan searing are important to you then it's an easy choice.

All gas ranges are generally much more reliable than DF or Electric anything.

The best future proofing combo for you IMO is a BS RNB w/ griddle plus a Miele wall oven (either CSO or standard w/ integrated steam).

"Bluestar is my least favorite as the burners are simply too hot. It was impossible to simmer or even slow boil."

You weren't using the correct burner. The 9k burner (usually back left) is the simmer burner and goes low enough and is accurate enough for any task. The 15k burner (usually back right) also does quite well w/ things that need low heat and is great for simmering pan sauces.