any opinions on "dual fuel" ranges

IME, electric ovens, convection or not, tend to be more consistent in temperature (the temperature swings aren't as wide), and the thermostats are more accurate. IOW, if you set a gas oven for 350 and an electric oven for 350, the electric oven will stay closer to 350.

-- Jenn Ridley : snipped-for-privacy@chartermi.net

IMO I still prefer the gas fired range( stove tops and oven). BTW, I am not a fan of the convection oven whether home or institutional But I prefer electric oven for professional use as its loaded with more accurate measuring devices i.e temperature control, heat setting for (bottom, middle and top heat) ,efficient timer and easier to clean and safer to use ....Besides there is a built in steam generator in such institutional type of oven If those stuff I mentioned is present in the home electric oven I would prefer electrics also and I will have no problem with dual operation as well for the same reason.

BTW, check to it that the range that you buy does not have a leaky oven( allowing steam to be just vented out in leaks and holes) as that is the common problem with home ovens. Roy

il Mon, 4 Apr 2005 02:29:30 -0500, snipped-for-privacy@arctos.not-a-dot-in-this-spot.com (The Old Bear) ha scritto:

Perhaps it's harder to kill yourself with an an electric oven, than it is with a gas oven. Singed eyebrows would be a faint memory too. Perhaps thermostats work better in electric ovens. It could be a case of using what's best for each application. Dry heat for baking, gas for that easy control of heat on the stove stop. I've also never been too keen on the idea of all the combustion materials floating around an oven tainting the food. It may not be a problem but it's my perception.

Loki wrote on 06 Apr 2005 in rec.food.baking

The advantage of a gas stove top are instant on and immediate temp control by adjusting the flame. The advantages of an electric oven are a more readily constant oven temp and fewer hot spots.

Thanks to everyone who responded to my question about dual fuel ranges and to my earlier question about ranges in general.

We ended up buying a 36" Thermador all-gas range with four burners and a grill.

there were many favorable comments about electric ovens and temperature control, in my own past experiences with gas ovens -- or at least with gas ovens with well-designed thermostatic controls -- I have never found temperature control to be a particular problem. I found Roy Basan's comments useful (as his comments frequently are), especially his observations about the control systems on commercial electric ovens. This makes a lot of sense to me and reconciles my past mediocre experiences with residential electric ovens with the positive comments many people make about them.

I'll try to remember to post something about our decision to go with the Thermador in about six months when I've had some time to live with the range and learn its strenghts and weaknesses.

Again, my sincere thanks to all.

Cheers, Will The Old Bear

i read the previous (date code) replies. agree can use a gas top elements and i would be in utopia. especially if it has a grill for barbeque.

i have about 3 friends who have full gas stoves, but they use a ktel convection oven. the food tastes better from the convection oven, especially chicken, sausage,pot roast. and the clean up is easy. i have not got one yet, but i know i will have to get one.

doug