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Talk to me about modern gas ranges...

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Talk to me about modern gas ranges...

Postby Abuela on Wed Dec 07, 2011 12:03 am

OK, so this isn't specifically old house related (other than that it's going into an old house) but ... I mentioned elsewhere that I'm getting a natural gas hookup for a tankless HWH and gas range. I just found out that while I was originally told that the gas wouldn't actually be turned on (in our neighborhood - new gas lines down the street) until sometime in January, it turns out that it's already on and I can be hooked up as soon as I get the lines run and meter set.

Unfortunately what this means is that I need to make a decision about a range ASAP or pay for an extra service call once I finally do buy one. Getting an old gas range just isn't an option - I have a tiny kitchen and it has to be a 30" range, but I'm assuming that plenty of people here have that as well.

So my questions are...

Anyone have gas convection? Is it worth paying extra?

Anyone have a double-oven range (two smaller ovens in the space of one standard oven)? Is it worth paying extra?

Warming drawer -- expensive luxury or worth it?

And finally, just in general, if you love or hate your gas range could you tell me what you love or hate about it, and the make/model?
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Re: Talk to me about modern gas ranges...

Postby dpsours on Wed Dec 07, 2011 8:52 am

We got a Kenmore Elite Dual Fuel back in 2007 that I really like. Gas top and electric convection oven. The convection oven isn't the miracle they would have you believe, but it does reduce cooking time and improve results in many cases, especially with meats. It's certainly better than a gas oven. It was worth the $ to me, and because it was Kenmore, it wasn't as expensive as the major brands.
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Re: Talk to me about modern gas ranges...

Postby Daniel Meyer on Wed Dec 07, 2011 9:24 am

Love cooking with gas.

We have all electric at the suburban blah house, and gas at the Old Vic.

Fancy, double oven (one full size, one small, no drawer) on the electric range...small oven is nice because it does 80% of our oven cooking and heats up quick/saves energy.

Basic new gas oven/stove at the Old Vic...would LOVE the double oven...will spring for that when we redo the kitchen. Gas oven cooks evenly and we like. Don't have a warming drawer...DO have a broiler drawer. Seldom broil so far.

Dunno...LOVE to cook with gas over electric any day. I'd buy what ya think you'll like...you're gonna be using it for a while.
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Re: Talk to me about modern gas ranges...

Postby cs on Wed Dec 07, 2011 9:50 am

We have had a Maytag Gemini - duel oven (gas) for about 10 years and love it. Image
The top oven also has a broiler, and heats up very fast because of the small space. This get's used most often. The bottom oven is where we do larger items - turkeys, or roasts. The top oven also has a warming feature (as do many other oven models) so I'm not sure that a dedicated warming drawer, which has no other capabilities, is a huge asset.

I believe this model now comes as a gas cooktop and an electric oven... or a convection feature in the lower oven, if you prefer those things.

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Re: Talk to me about modern gas ranges...

Postby KristenS on Wed Dec 07, 2011 11:27 am

I don't have too much to add, because we haven't actually bought the new range we're thinking we need to buy. (Background: I'd cleaned the oven when we moved in. Looked like it had never been cleaned. Then the temp wouldn't stay constant. I probably banged the thermostat wire a bit too much during the cleaning. So I put my pizza stone in there, and the temp consistency problem has worked itself out. But it still takes FOREVER to heat up. So obviously it's either half dead, or the gas connection isn't too solid. Damn, I really need to get this thing looked at.)

ANYHOW! What I can offer is this: the "warming drawer" on a lot of new models is just an empty drawer. It gets warm when the rest of the oven heats up. No sh*t-- they're marketing this like it's a feature now.

A few of them have what Chris has, which is a sincere dual oven. Both areas heat up to completely different temperatures by using completely different dials/gauges.

Hey Chris-- how have you found the top broiler to be? On a single oven with a top broiler, you are supposed to leave the oven door slightly ajar when you broil. I really don't like the sound of that. Is that true with your dual, too?

I've always liked my bottom broiler. And they're nearly impossible to find now.

Also, just try finding a range that doesn't have a grate across the entire top. What the heck? I'm not trying to look like a master chef lives in my house!
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Re: Talk to me about modern gas ranges...

Postby cs on Wed Dec 07, 2011 1:15 pm

cs wrote:Hey Chris-- how have you found the top broiler to be? On a single oven with a top broiler, you are supposed to leave the oven door slightly ajar when you broil. I really don't like the sound of that. Is that true with your dual, too?


The top broiler works great - we use it a lot. Like (I think) most new ovens, the broiler is to be used with the oven door closed. Smoke is vented from the rear of the cooktop where the vent fan can pick it up.

Regarding individual grates... The top of ours is actually two side-by-side grates, but they do combine for continuous grated surface. I like it for sliding pots around, which is handy, IMO. It's a pretty ubiquitous feature, so finding an oven without it might be difficult.

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Re: Talk to me about modern gas ranges...

Postby melissakd on Wed Dec 07, 2011 10:00 pm

This isn't going to help much, but I love a gas range with a pilot light. BECAUSE IT WORKS WHEN THE :idea: IS OUT. Of course, you can't buy those now.

They once made "apartment size" ranges, so maybe you could find a vintage one at the local used-appliance shop.

The warming drawer is useful for orchestrating Thankgiving dinner, or baking your own bread; other than that, it's a handy place to keep pots and pans. But you're so right, Kristen, I just don't think it really counts as a feature.

The most helpful advice I have is: to avoid buying a lemon, consult Consumers Union. If you're not a subscriber, your public library probably has access to their website, or stocks the Consumer Reports buyers' guidebooks.

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Re: Talk to me about modern gas ranges...

Postby Vaso7 on Wed Dec 07, 2011 11:21 pm

In my last house I had a fancy-pancy stove with every new and advertised feature but not a double oven.
In my new house I have a bare, basic Kenmore model.
I have to say that in the end of the day I can not say that I really miss something from the fancy stove. Definitely not the convection and not the warming drawer. The fifth burner I never used. And I did not like the continuous grate that much.
I do cook and bake a lot, everyday, multiple times a day.
Naturally if I buy a new stove I will go for the one feature that I did not have. I am dying to get the double oven :lol: .
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Re: Talk to me about modern gas ranges...

Postby artfox on Thu Dec 08, 2011 12:12 am

melissakd wrote:This isn't going to help much, but I love a gas range with a pilot light. BECAUSE IT WORKS WHEN THE :idea: IS OUT. Of course, you can't buy those now.
MelissaKD


When the power is out, the oven on my older model pilotless gas range won't work because it has electronic ignition to fire up and regulate the heat. The burners on top can still be used -- I just switch them on and light them with a match. Believe me, this was a lifesaver when we had no electricity for 16 days after Hurricane Ike. I sure hope the one I'm buying to replace it works the same way!
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Re: Talk to me about modern gas ranges...

Postby Texas_Ranger on Thu Dec 08, 2011 12:24 pm

I guess experience with gas ovens varies a lot... some people keep moaning about them, others (like my dad) are fully content. We have an electric oven in the weekend getaway and gas (70s vintage and in bad shape) in Vienna and I don't really see much of a difference in results, except of course for the fact that in Vienna you need to prop up the oven door with a stick for longer bake cycles or it will warp when hot and cause uneven heating :D

Other people manage to burn the surface of everything they bake in a gas oven, don't ask me why. Perhaps they crank it up too much and by the time it's good on the inside, the top is already burnt.
The bad thing with electricity : it almost always works.

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