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Old 09-18-2006, 07:51 PM   #11
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My stove/oven/broiler is an eighty year old Magic-Chef that my grandfather "modified" for more juice from propane gas. I don't really want to part with it, but being a realist, I have done some shopping and comparisons. I would definitely go with Wolf. Others I know who have them have had few problems, as well as prompt and efficient solutions when problems did develop (seems to be mostly igniter issues). I don't have a lot of anecdotal info on Viking (though my chiropractor was disgusted with his), but the online reviews I have seen are not nearly as glowing as for the Viking, regardless of model.
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Old 10-12-2006, 11:54 AM   #12
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Wolf vs. Viking vs. Gaganau Convection Oven???

Which convection oven is better?

Also, which dual fuel range is better? Why?

This board seems to prefer Wolf....but why?

I'm in the midst of remodel and can't find any reviews specifically comparing these. Any chefs out there that can give me some advice? Have to order the appliances in the next week or two....want the best wall convection oven for baking and then separate range for everything else?

Advice anyone?

Have been living with junky appliances for the last 16 yrs so want to put in the best that I can find....but having trouble objectively comparing and haven't cooked or baked with either.

thanks!
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Old 10-12-2006, 12:51 PM   #13
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Wolf is preferred over Viking becuase Viking has had some quality problems and has a reputation for poor quality as a result.

Gas on the stove top and electric oven because electric has advantages over gas in the oven. Faster heat up and more even temperatures. Also, gas produces moisture in the oven, which can effect your baking.
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Old 10-12-2006, 01:34 PM   #14
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Both Viking and Wolf simmer low and slow, but the WOlf stays lighted at that low flame. THe Wolf oven has dual convection fans for very even air/heat flow.

Paula has WOlf in her new kitchen in Savanah, Ina has Viking behind her, but uses a Wolf 2 burner gas counter module for most of her cooking on tube, Tyler now has Viking in his "Kitchen", Kitchen stadium has Viking, but visiting chefs have had problems with gas flow, oven temps, doors, etc. One chef even thought the burners didn't produce enough heat. (well a Vulcan Hart commercial range has burners of 23000 btu standard. THat's 8000btu more than Wolf or Viking. A real commercial range is a different animal.)
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Old 10-12-2006, 02:00 PM   #15
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Decisions, Decisions---Convection Oven and Range

Thanks for the comments; Just wanted to clarify, have baked / roasted w/ electric convection for years just not with Viking or Wolf. Definitely want electric convection....but, which one!

Interesting about cooking show models! Is it a preference or freebies from manufacturer?

I've noticed from scouring the brochures that Wolf has the hidden bake element for easy clean up; So that's a plus for Wolf oven; Both seem to tout most of the other same features.

Dual Fuel Range configurations are same from what I can tell but not completely. Small left oven on Viking is convection where Wolf's is not; Not sure how important that is? Also, don't understand how comparable the simmer settings are between the two. Checking to see if burner BTU's are the same.

I'll probably opt for griddle rather than grill as we live in CA and weather is not an issue in BBQ outside. Do you really use the griddle? Seems like a dust catcher to me...ughhh cleaning; Would rather have additional burners than griddle.

Thanks so much you guys! Keep the comments coming as I'm still on the fence.
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Old 10-18-2006, 06:02 PM   #16
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what about jenn-air?
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Old 10-18-2006, 06:20 PM   #17
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I took some cooking classes in NYC where they used Viking gas stovetops, and the chefs/instructors were disgusted because the vent fans would put out a simmer flame. One commented that, at the other school where she taught classes, they had Wolf and had no problems. When pressed, she didn't know if it was a difference in ventilation or quality in the cooktops. FWIW.
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Old 10-18-2006, 06:47 PM   #18
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I'd guess it's the actual appliances. Wolf has 75 years in the business making commercial ranges for restaurants etc. Viking makes pro styke for the home. THe damands ore quite different, and Wolf has the experience.
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Old 10-18-2006, 09:18 PM   #19
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Ok, leaning toward the Wolf. The amount of complaints about the Viking on line is a bit frightening. I do realize that satisfied customers are not likely to post glowing reports as much as disgruntled folks will detail their complaints. But, Wolf had very few complaints that I could find on line.

Going tomorrow to a showroom that has them hooked up so I can actually try them. Viking is very pretty but I need more than a show piece. All the color options are irrelevant in my opinion if it can't perform.

I've heard the simmer on the Viking's won't stay lit. The stacked burner design on the Wolf was interesting and made sense.

Now trying to compare the ovens. Anyone know about the alleged hot spots in the Viking? Any issues with the Wolf?
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Old 10-28-2006, 09:36 PM   #20
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I just got a Wolf 30" dual fuel. Haven't used the burners much, as I didn't like the new hood vent I originally ordered (too noisy!), and bit the bullet for a Wolf, so I could get infinite cfm control and the auto on for safety. To be installed. I absolutely ADORE the oven! Did double recipe biscotti the other day, and 3 lasagna last night. Incredible. That dual convection really works - and 4 different modes, too. And the triple pane glass doesn't heat up a bit. very even - I'm sold!!!
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