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Old 10-14-2015, 01:45 AM   #21
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Originally Posted by Kayelle View Post
Kgirl, we bought the gas GE Adora a few months ago when we redid the kitchen, and I couldn't be happier. Maybe you could upgrade on the package they offer for GE? It's a honey to be sure. The new GE dishwasher is so quiet I don't know it's on. Along with the microwave, they are all the new slate color that I love!

Our range is the same thing in white and I love it. Been cooking on it for a year now and I have no complaints. The Power Boil burner puts out 18,000 btu. The elongated center burner is great with the Lodge griddle/grillpan that interchanges with the middle grate.
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Old 10-14-2015, 04:26 AM   #22
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Originally Posted by Kaneohegirlinaz View Post
...Dual fuel: yes or no and why
(I've read that gas is great for the cooktop and electric for the oven for better baking, of which I do a fair amount of)...
I'm not in the market for a new range, but a girl can dream. When Himself and I were walking through Lowe's for something else, I managed to peruse appliances. When I mentioned wanting dual fuel whenif we move home (an area with nat-gas available) but they were so expensive, he suggested an electric oven(s) and a gas drop-in cook-top. Might be something you could consider?


Kayelle, I could move me and my pillows into your kitchen and have not one regret.
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...I'm afraid I've never understood why some people prefer an electric oven when a gas works so well.
It's my understanding that baked goods in an electric oven are moister because the oven is more air tight than a gas one. That might be old-school kind of thought now, with all the improvements in appliances.
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Old 10-14-2015, 07:56 AM   #23
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Originally Posted by cinisajoy View Post
Now the oven won't work in a power outage.
Our gas stove top worked during a power outage.I didn't try the oven, but I imagine you're right - the oven controls wouldn't work. Of course, that's true for electric, as well.
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Old 10-14-2015, 10:25 AM   #24
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Gas stove tops can be lighted manually in a power outage. Ovens ill not work. There is a safety built in to prevent it's being lighted when the temperature control mechanism isn't working.
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Old 10-14-2015, 11:55 AM   #25
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What is your price range?
Ya know Roadfix, DH has told me to buy what I feel is best, so I suppose I'd say, "with in reason", maybe no more than $3000USD
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Old 10-14-2015, 12:05 PM   #26
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Originally Posted by RPCookin View Post
Our range is the same thing in white and I love it. Been cooking on it for a year now and I have no complaints. The Power Boil burner puts out 18,000 btu. The elongated center burner is great with the Lodge griddle/grillpan that interchanges with the middle grate.
Okay Kayelle and Rick, I have a question about your cooktop:

One of the things that is driving me insane about my present slid-in electric range is that the the back burners will not accommodate any large pots and that's where the warming warmer is, ARGH!

Can your GE ranges have say a Le Creuset 5 1/2 qt on one of those back burners?

It looks as though there's a "bump out" digital display there, yes?

Also, Rick, how does your gas oven work out for you with baked goods?
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Old 10-14-2015, 12:22 PM   #27
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Originally Posted by GotGarlic View Post
Another thought: Someone I used to work with told me that when he was considering an expensive purchase, he bought a one-month subscription to Consumer Reports to help in making a decision.
I do this with most every large purchase. The online version is $5 per month and can be canceled at any time.

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Originally Posted by Kaneohegirlinaz View Post
No Andy, I don't think I want a pro-style range, I don't think there is a true vented hood for such a beauty.
If you have the money, a true vented hood is within reach.
Now if your talking about a professional ansul system, it would be very expensive, but it can be installed.
I installed a vented hood and did all the work myself except for the roof penetration.
I was fortunate to think about the vent when we had a new roof installed.
I bought the roof vent and had the roof people install it. All I had to do was cut a 7" round hole through two cabinets and run a 7" flexible duct to the vent they installed for me.


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Originally Posted by cinisajoy View Post
Now the oven won't work in a power outage.
One reason to buy a gas range with an electric oven. Broiling seems wasteful and self defeating with a gas oven too!
But they do use salamanders in restaurants. So I guess at least someone thinks they are a good idea. I am not one of them.

Quote:
Originally Posted by Kaneohegirlinaz View Post
Okay Kayelle and Rick, I have a question about your cooktop:

One of the things that is driving me insane about my present slid-in electric range is that the the back burners will not accommodate any large pots and that's where the warming warmer is, ARGH!

Can your GE ranges have say a Le Creuset 5 1/2 qt on one of those back burners?

It looks as though there's a "bump out" digital display there, yes?
I can concur with you on this point. I also need more room for my back burners. I can still use them, but the pot is not on perfect center.
I have an all electric range and would go gas stove top and electric oven if gas was available here.
Now is your chance to get it right the first time. Good luck on your new home and your new appliances.
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Old 10-14-2015, 12:30 PM   #28
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Originally Posted by Roll_Bones View Post
...I installed a vented hood and did all the work myself except for the roof penetration.
I was fortunate to think about the vent when we had a new roof installed.
I bought the roof vent and had the roof people install it. All I had to do was cut a 7" round hole through two cabinets and run a 7" flexible duct to the vent they installed for me.

Depending on your situation, you don't have to go through the roof to vent. My hood vents straight back through the wall to the outdoors.


One reason to buy a gas range with an electric oven. Broiling seems wasteful and self defeating with a gas oven too!...

I don't understand this comment. Please explain.

...

My comments/questions above.
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Old 10-14-2015, 12:34 PM   #29
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Originally Posted by Cooking Goddess View Post
...It's my understanding that baked goods in an electric oven are moister because the oven is more air tight than a gas one. That might be old-school kind of thought now, with all the improvements in appliances.
I'm not sure why that would be the case. Door seals would be the same for electric and gas. Both ovens vent.

One difference cited between the two types is that moisture is produced by the gas combustion process resulting in gas ovens being a more moist environment.

All that said, my gas oven bakes and roasts very well.
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Old 10-14-2015, 02:20 PM   #30
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Quote:
Originally Posted by Kaneohegirlinaz View Post
Okay Kayelle and Rick, I have a question about your cooktop:

One of the things that is driving me insane about my present slid-in electric range is that the the back burners will not accommodate any large pots and that's where the warming warmer is, ARGH!

Can your GE ranges have say a Le Creuset 5 1/2 qt on one of those back burners?

It looks as though there's a "bump out" digital display there, yes?

Also, Rick, how does your gas oven work out for you with baked goods?
You can center a 10" diameter pot on the back simmer burner Kgirl.
However, all of the burners will go down to a very low simmer.
Because of that, I seldom use the little back burner that's only intended for an even lower temp.
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