I am still shopping for a new range/oven. I was going down the path of all gas. That is what I have cooked with for 30+ years. I did electric before that and in between a little. I have no doubt in my mind that I prefer a gas range. BUT.... after talking to a few sales people they have me thinking about the dual fuel option where the oven would be electric. The thing that got my attentions was that they said that breads, pastries, etc. would be flakier and/or better crusted in an electric oven.
Is there a big difference between gas and electric stoves like this?
Hi, this is my first post here. I'm finishing a major kitchen renovation, so this subject is one near and dear to my heart. I agonized over this decision because the range is the most important facet of my kitchen. I purchased an all gas Wolf prostyle range and have used it for 3 months now. I absolutely love it! Cooking is consistent and baking and roasting are so much more consistent than my old electric oven. I helped a caterer who had a duel fuel Dacor and was not impressed. Cookies baked unevenly and the burners were much too hot. All 6 of my burners have a simmer feature. Now I gave up the self clean option, but I couldn't justify the extra expense as well as fear that electronic controls could be compromised with the high heat clean function. Good luck in your decision. You have to weigh all options and do a little compromise.