We went with a dual fuel KitchenAid. The top is gas with electric ovens. Our house was total electric when we bought it but when we gutted the kitchen I wanted a gas stove. There’s now a 100 gallon propane tank just outside the kitchen wall. They must not use much gas because I still have 40% after 3 years. My wife is a baker she wanted electric ovens and I hate cooking on an electric range because I burn things. This works great for us. In all honesty ours needed three service calls not long after we got it on the temp controls for the oven but has worked fine since. Our daughter has one exactly like it just a year newer that has given no trouble at all. I like the dual fuel set up and would do it again.
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I would go with a hybrid that has a gas cook top and electric oven because of the above mentioned reasons for gas and electric ovens heat more evenly/consistently (according to what I have researched). Unfortunately for me, the original builder put in gas but no electric.Comment
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We've been electric since leaving NJ (1985) Last two electric were dual ovens. Use the top, smaller, for everyday use. The lower, larger, when you are cooking something large or need to cook more.
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We have a 35 year old coil type electric.
If and when it breaks to the point I can't fix it, we'll replace it with the same thing.
It's hard to beat simple.Comment
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Over the years I've had gas, conventional coil electric, conventional smooth ceramic top electric, and induction (we split our time between a house in the US and an apartment in Paris, so we had twice as many opportunities to try new appliances as most).
In our apartment, we switched to induction several years ago, and it was such a revelation that when we upgraded the kitchen in our house, we switched from gas to induction here, too. Induction solves all of the problems others have cited about temperature control. We've had ceramic tops for 20 years, and I still haven't scratched one with lots of cast iron pans. I use a flat bottom carbon steel wok on the induction and it gets hotter than a "standard" gas burner, but maybe not as hot as a dedicated specialty gas burner. It does have a super-high energy "P" mode that has a little timer limit so I can't use it consistently for a wok, but it's great for like 5 minutes before the timer kicks in. At the other end of the spectrum, when I make something that needs to cook gently (like melting chocolate or whisking up a hollandaise or a zabaglione), the induction top goes lower than my old gas burner: I don't need to use a double boiler.
I'm not a fan of conventional electric, either coil or smooth ceramic top. I'm a convert now to induction.
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I cook more than my wife, and when I remodeled the kitchen 20+ years ago, I ran gas from the furnace to the kitchen and fireplace, and put in a gas cooktop, installing a single wall oven in the base cabinets below the cooktop, to replace what was a double wall oven before the remodel. At the time my research showed that most professional chefs preferred gas cooktops, but electric ovens. And my experience having both types of oven kind of bears out that electric ovens are the way to go for that appliance.
However, if it is a freestanding range or drop in, while there ARE dual fuel models that have a gas cooktop and electric oven, they are few and far between. I would personally stick with gas.
The consideration for an electric range will be that if your house is of any age, you likely do not have sufficient amperage on the circuit to the range, even if wired for 240V. My oven circuit is 30A, but most of the modern ranges require 50A service, especially if they have induction tops.
So my recommendation, as someone who has done a LOT of electrical circuit runs, is that unless you already have 240V 50A service at the range, stick with the gas that is already there. The gas range just needs to plug into a low power 120V outlet to provide power to the controls, oven timer, etc.
In my case, I like that the oven and the cooktop are separate appliances, that can be replaced independently. I really need to replace the dated black porcelain finished 30" gas cooktop with a newer stainless one to match the rest of the appliances, but then I also would need to replace the black oven below it with a stainless one too!
Those Kenmore units I bought 25 years ago at Sears as clearance floor models just keep on going....
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Gas gets my vote.Comment
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Sounds like your gas decision is a good one.
I’ll share my 2¢ for the sake of conversation.
Gas is the only top I’ll use. In my early 20s I lived in an apartment that had an electric coil top range. I despised it. Other than boiling water I wouldn’t cook on it. The gasser I had on my patio at the time had a side burner, and I found myself using that little gas burner outside way more than I used the electric top in the kitchen.
In the 25+ years since then I’ve passed on some nice houses because they had electric stoves. It’s a deal breaker for me.
Have not tried an induction burner, but from what I’ve read they eliminate some of the control issues I have with electric cooking. I’d like to try it one day. I like the concept.Comment
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