Recommend 2nd oven and microwave with 36 inch range
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wdccruise
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Help with a 2nd Oven/microwave.
Comments (1)Tulakivi is great if you have the room and the cash. Advantium is cool or not because it cooks with a lightbulb. helps brown things and speeds cooking. Dacor/Thermador/Viking/Wolf/DCS/Gaggenau are all pretty much the same combo unit. Nice microwave with a convection element/fan for baking functions. Shop on control layout pleasing looks and price they are all made by Sharp or Panasonic and only real difference is the paint job. To me the only real oven / micro is the Miele speed oven if you seriously want to use as an oven. It has a drop down door too, and is the only one with a bottom + top + convection element just like the one in you T'dor range. It is as expensive or more than the Advantium. The previously mentioned brands are fine if you want to bake scalloped potatoes, a few biscuits, a pie or small frozen pizza. FOr serious baking it's a bit lacking. in performance and rack space. I have the Wolf version currently and Dacor 3 yrs ago. Also have the Miele at another house....See More36 inch dual fuel range recommendations!
Comments (1)Check this thread for advice: https://www.houzz.com/discussions/5885589/trying-to-decide-between-three-different-36-in-ranges#25301899...See MoreRecommendations for 36inch Dual Fuel Range
Comments (3)We have both gas (in the range) and electric (combination steam oven) ovens. I find that for the vast majority of dishes, the fuel source doesn't matter at all. Is there a strong reason why you are focused on dual fuel? Many of the dual fuel ranges these days have trouble with the coating on oven liners failing over time, and you end up with little bits of glass in your food. That's probably the majority of bad reviews you have been reading. Gas ovens anecdotally don't seem to suffer from this issue, and neither do ovens with stainless steel oven cavities (e.g. combination steam wall ovens). The only food where fuel source does make somewhat of a difference is artisanal bread. It prefers higher moisture during the initial oven spring, and gas ovens tend to be dryer than electric ovens that don't require the same type of vent. The solution is easy, I either bake in my steam oven or I use a cast iron Dutch oven when baking in the gas range. Then I can just keep the lid on for the first half of baking. I really enjoy cooking and baking with our Bluestar RNB range; wouldn't recommend buying the Platinum if baking is important to you. Our oven is very even and predictable, as long as you preheat it properly. And that can take between 20min and 40min. If you need faster preheat times, get a small 24" wall oven. They preheat in a few minutes and honestly do fill most of the cooking needs that we have. These days, I only use the Bluestar oven for its amazing broiler or when cooking very large meals....See More36 inch stove and 30 inch wall oven below / or 30 inch range?
Comments (19)Unless you and your family are all short, I would not recommend mounting a wall oven under a cooktop. Wall ovens mounted under the counter are closer to the floor than ovens in a range. (The only possible exception is if you get a double-oven range -- the bottom oven may be just as close to the floor.) Before committing to a wall oven mounted under a cooktop, I strongly recommend you find a showroom with a standard 30" wall oven mounted under a cooktop -- preferably the oven & cooktop you've chosen. Take with you: Your heaviest pan + 5 pounds or so added to it Your turkey pan + 15 to 20 pounds added to it Now, in the showroom, Put each of the pans + weights in the oven -- all the way in and close the oven door (the turkey pan should go on the bottom of the oven -- the lowest rack possible) Open the oven door and take out the pans just like you would if you were actually baking/roasting How far did you have to lean down & then reach into the oven to put the pans (+ weights) in? How far did you have to lean down & then reach into the oven to remove the pans (+ weights)? Would you be comfortable doing that when roasting meat, including basting? What about baking cookies or other task that involves putting in/taking out pans over and over? I would do the same if you are considering a double-oven range with the ovens stacked (i.e., one on top, one below)....See MoreSherry Brighton
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