I have a 48" Wolf rangetop and the E Series dbl oven. I have never had sealed burners...I can't imagine that any gas range is super easy to clean, because when things spill they have a chance to cook onto the stove before it's cool enough to take apart and clean up. At least that's my experience...But I've learned to live with 'patina' and a stove that looks like we use it.

I've had the ovens for only a couple months, but they seem great. I had bad luck with other ovens before these, so I'm hoping they're the ones to stay. Seems like it so far. I would think the technology would be the same in the dual fuel oven...?

The problem might be that you'll get lots of opinions like mine who have one of the set-ups you describe, but having never had the others, can't compare.

Have you looked at the ranges in person and considered how it will be to handle hot food at that low height? After having a wall oven that I can see into and reach into while standing, I don't think I could ever go back. And I don't miss having the hot oven in front of my legs while I cook either. In our house, we have multiple cooks, so it's additionally nice to be able to cook at the stove while someone else bakes and not get in each other's way.

Best wishes!

Hello!

I've had the 30" all gas Wolf range for the past 4 months. I've been baking with gas my whole life and have always had success! Even in my last range, a bottom of the line silly little Maytag. I always rotate my pans halfway thru baking... That's a habit more than anything (I'm a professional pastry cook). It is true! Ovens have their hot spots and some do cook unevenly. But I have experienced the same behaviors in both gas and electric ovens! Gas has moisture which is said to aid in baking. I was pressured by every sales person to go electric in my oven but Like I said, I've been baking with gas at home forever and I've always had success.

I've baked cakes and cookies so far in the Wolf and have turned out perfectly. I tried the convection once. I keep forgetting I have convection so I've mostly baked without it and everything been great. I do wish I have the 36" but we really don't have the room for it so we went 30" which fits half sheet pans.

hth!

I have the 30" cooktop with the knobs on top. Have had it for 4 years and I think it is tops. I like the high, I love the low simmer. The advantage of the all-gas range or the range tops that RHome has is the draw of all the burners being the same - same high highs and the same very low lows. The cooktop has its arrangement of power and simmer burners and they are where they are. The performance is stellar though.

I have a different brand oven so won't comment although I will say that having had ranges in the past, I am really appreciating having a separate cooktop and oven.

Thank you both for your responses - very helpful!

Hellonasty - what are your thoughts on cleaning the drip pan on the gas range? Is it a total pain, or is it manageable? Thank you!

I'm probably not the person to give u a good answer on this. I have cooked many times but I really haven't had any spill overs so I haven't even cleaned the drip pan yet. I'll pull it out tomorrow and take a look.

If you are near a Clarke appliance showroom, I found it a useful place to view all the various options and decide upon the solution that was best for me. We went with the 48" rangetop with gril and griddle as well as the E series double ovens.

I have to say I'm surprised the with use we've gotten out of the griddle - I suspected I'd like it, but I have in fact used it for more meals than the burners.

I have been using the 5-burner Wolf cooktop with sealed burners for 4 years now. Cooks great. Like the simmer feature. The only problem I've had is that the stainless steel frame scratches easily. Went with the Thermador electric wall oven, which I've been happy with, as well.

Recommend you search Wolf on the Appliances forum, if you've not already done so.

I installed the 30" Wolf DF range in my kitchen when I remodeled 5 years ago. I'm delighted I did because this range makes cooking much easier, more fun, and the food it produces is much more consistent, and high quality than any other range (gas or electric) I've used in the past.

The 30" burner configuration more than meets my needs. It accomodates 4 huge pans, simultaneously --- not that I ever have to do that. I entertain quite a bit, and have never had need for more than the 4 sealed burners provided. 3 of the burners have a max output of 15,000 BTUs, which more than meets my needs for sauteing, etc. The 4th burner has a max output of 9,000 BTUs, but it can simmer at such an incredibly low level that I melt chocolate without stirring or attending the stove. Or make delicate sauces without stirring or attending the stove. I absolutely love this burner, as making sauces etc. has never been so easy and fool-proof. It's also a great burner for a slow all-day simmer for a soup, stew, etc.

The 30" oven more than meets my roasting needs. I've roasted 20 lb turkeys in there with no problems. And I love the temperature probe for roasting meat, as it ensures the meat is roasted to perfection.

And the convection feature for baking is just fabulous. My cakes, pies and cookies are perfectly baked. Christmas cookie baking was a snap, with 3 cookie trays in there at a time. And the results were just fabulous.

The oven pre-heats in no time at all. On Monday I made a pumpkin cake, and timed the amount of pre-heat required to get the oven to 350 degrees -- It took 5 minutes. The oven was ready for the cake pan long before I was done assembling the cake's ingredients.

I'm as happy with this range as I was the day it was installed. It looks beautiful, performs flawlessly, without a single problem, and it produces perfectly cooked, roasted food.

I forgot to answer your question about ease of cleaning.

Occasionally, things do boil over on the gas cook top of the range -- it has sealed burners. Any mess is very easy to clean up, and there's nothing to take apart...other than to remove the grates so you have full acess to the porcelain top (or, whatever the material is). My 5 yo range still looks new and shiny, even after 5 years of heavy use. I clean the top after every meal or cooking session, and never let the mess "petrify". :)

Also, I've used the oven cleaner feature many, many times. All of my oven spills have cleaned up wonderfully well after using this feature.

So cleaning is not a big deal with the sealed burners.

We have the 36" AG Wolf, and are pretty happy with it despite a rough start (got caught up in the burners not working while the oven is on issue and it took a few replacement ranges and burner shield installation to get the range in working order, and even so, sometimes has its temperamental moments).

The drip pan is not a problem to clean. Not too many spill-overs, so I just pull the pan out and wipe it in-place. For a more thorough cleaning, the pan is easily popped off the tracks, cleaned in the sink, and then popped back on the tracks and slid back into its slot.

For the black enamel burner pans, sometimes I spot clean (I use my alcohol-water spray--with burners OFF, or Perfect Kitchen spray from BB&B is ok, too). Again, for a more thorough/deep cleaning, I remove the pans and scrub at the sink (usually with BKF and a little dish soap on a blue scrub sponge, for baked in or burnt on stuff I spray with Dawn Power Dissolver, let sit 15-30 minutes, and then scrub).

Honestly, I don't find having open or un-sealed burners even the slightest issue with regards to cleaning. If anything, having the option to remove the pans (for cleaning/rinsing) at the sink, is a bonus.

I use the alcohol-water spray on the SS surfaces as well, and it's easy to spot clean or clean the entire door/surfaces.

As for baking, I've always had/used gas ranges, so like it, and even prefer it (since it's what I'm used to). I like the convection fan (quiet BTW!) for roasting. Have had so-so results using it for baking so far. It is good for cooking frozen fries quicker, but you do need to stir them around more often because the ones along the rim of the pan burn before the ones in the middle cook.

Beth4 - that's quite an endorsement of the 30" Dual Fuel...maybe I don't really need 36". My kitchen isn't all that big, and it would be nice to have the 6" more counter space for prep. So, you really don't feel like your pots are banging into each other?

My kitchen designer is recommending that I get a 36" hood over the 30" range so that the upper cabinets don't run right next (but above, of course) to the cooktop. Did you do this?

Thank you!

Mlatsh,
What did you decide. I just found this forum. I am facing the same decision. The looks play a role for me as well--the DF for me is a bit chunky and contemporary, although the features are very nice (ball bearing racks, self clean, probe, sealed burners,). The AG is cuter and more vintage looking for my kitchen. The Viking look is great also, but they don't built the parts specifically for LP, which is what we have...
any other insights?

I have the 36" 5 burner Wolf cooktop. The performance is really nice, especially the simmer feature. I swear it simmers so well that it would be hard to burn anything with it! The sealed burners are not hard to keep clean. They wipe up well, and if something does get burned on (DH can do that) a spray of Easy Off, wait, and wipes up clean.

We have a separate oven, different brand. The reason why we chose cooktop over range is because DH mostly cooks, I mostly bake. We don't get in each others way if we are both in the kitchen. Also, we have the 36" drawers under the cooktop, easy reach for the pots and pans for cooking.