NEW! Google Custom Search


Dual Fuel Stove -- Mid-range vs high end?

BHT's picture

Dual Fuel Stove -- Mid-range vs high end? (post #70251)

I'm looking to replace my existing stove with a higher powered dual fuel stove.  My non-negotiable requirements are:  30" wide (has to fit in the existing space), dual fuel that can run on propane (no natural gas available), at least one burner of 15,000 BTUs or higher, and a convection oven. 

What's the difference in performance between something like a mid-range GE or Kitchenaid and a higher-end Wolf, Dacor, or Viking?  The mid-range ones cost half the price, and at least superficially seem to have pretty similar features.  Do the higher end ones cook more evenly, have better repair records, or ???  

Is there any feature found on these stoves that I really won't want to live without, or which is more trouble than it's worth?


Also, I'm assuming I'll need to replace the range hood, as well.  The current one is vented outside, but seems to not do much except  make a lot of noise.   Other than the basic issue of what will fit in the space and appearance, how do I pick a range hood?  I assume that the $40 one that moves 150 cubit feet per minute (CFM) is inadaquate (that may be what I have!), but do I need 600+ CFM or is that overkill for household use?  We have a pretty tight house, and I generally don't run the fan all the time when I'm cooking, just if I generate a lot of steam or smoke or something.


Pebble's picture

I think the higher costs of (post #70251, reply #1 of 3)

I think the higher costs of the top tier models are due to fit and finish despite performing the same functions as the middle tier models.  But those functions are enhanced by the better craftsmanship.  Try letting a door slam shut on a GE.  Then do it on a Dacor.  What happens?  It is a matter of how far you want to go as far as quality workmanship. 

The larger fans do need make up air.  I saw an article at JLC about a guy that installed a bubble shaped vent outside and routed under the cabinet to come out in the kickspace.  When the oven fan was turned on it opened the vent.  Then air was drawn into the kitchen as air was leaving through the hood.  The biggest trick was having the electrician be sure to know how to tap into 24 volt wiring for the damper to open in conjunction with the blower.   And the larger fans are speed controllable.  So yes, you can operate it at 200 cfm.  I think there are three speeds.    And a quiet fan is really nice too.  It can be remotely installed in the attic for example.

Handyman, floor refinisher, painter in Tulsa, OK
Aragorn's picture

Dual Fuel Ranges (post #70251, reply #2 of 3)

We went with the GE Profile dual fuel range when we remodeled our kitchen back in 2005. The closest I could find that looks like ours now is the PGB918SEMSS. The 17,000 BTU burner on the front right is very nice for pasta water but that's about all I use it for. The left front at 11,000 BTU is the one used most. The lower oven is best used as a plate warmer. I orginally was going to use it for pizza and keep the baking stone there but took way too long for it to heat up to 400 degrees.

This oven pairs well with the Advantium overhead. We use that daily.



magdelinewest's picture

Durability (post #70251, reply #3 of 3)

They also tend to last longer and need less maintenance.