How large of a tank are you using? Propane converts to roughly 22k Btu's per lb (so you could power 1 burner at full power, for 1 hour on a blue star approximately) Many oven burners are 20-30k btu's for the bake and 15-20k for the broil. So I would say you would average 1 - 1.5lbs of propane per hour of using the oven.

I can't remeber how big the tank is. I understand there are a few different sizes available for this purpose. That was very useful info though, I'll go do some math :) thanks!

Have you looked at an AGA range? Gas burners & electric ovens…multiple size ovens.

We have not looked at the AGA Range. I have however looked at an AGA cooker, either TC5 or TC3 + Companion. For a while I thought I really wanted to talk my hubby into this but decided I was too scared of the lack of control over the oven temps. Also the hottest oven does not go very hot. I regularly bake rustic style loaves where I heat the oven to 550 and steam and I'm not sure how I would do this in the AGA. The other thing that scares me about this is the amount of fuel on of these would use. It doesn't sound like an AGA is available in LPG so would this option skyrocket my electricity bills? Also I'm having trouble deciding what the difference is between the DC and the TC. That all said people who have them seem to love them as much as Lacanche owners!

I am looking at the Legacy 36 with gas burners & electric oven. I like the 7-Mode Multifunction Oven & it has a separate 2300 watt broiler oven with a side oven with multiple racks. It can either use natural gas or LP which is what I will have to use. I normally won't cook a 22 lb + turkey but I do cook multiple side dishes. Plus it comes in cool colors.

Thanks M, yes the only range I have found that will say you can light the oven with the power out is the Lacanche (different ignitor system then most as far as I can tell) I glad to hear you like baking in the Blue Star ovens, which model do you have? How do you find the burners? Too hot, or just right? I have heard both. Out of curiosity what is the max oven temp? and do you have a 48" and if so how useful is the smaller oven?

I have the RNB30, as there wasn't more space in our kitchen. I would kill for a 48", but that will have to wait until we remodel the kitchen, assuming that ever happens.

I reconfigured the burners so that we have two 22kBTU and two 15kBTU burners. I find that I personally don't use simmer burners very often. I use a single 22kBTU burner about 50% of the time. Two 22kBTU burners 30% of the time. And three or all four burners the remaining 20% of the time. Every once in a while, I cook larger dinners, and I really would like to have more burners, though.

I can leave a stew or a soup on the 22kBTU burner to simmer slowly, and I can even make things such as sauce hollandaise without setting up a double boiler. But the latter does require a little bit of skill. So, your personal preference might be different and maybe you'll really like the simmer burner.

If I was fortunate enough to have a six burner range, I probably wouldn't have bothered about replacing the simmer burner, but as is, I am very happy with our configuration. We've had it for about five years now, and it replaced a Viking that came with the house -- what an unbelievable step up!

The 22kBTU burners are awesome. Food cooked in the wok finally feels fried and not just steamed. It still doesn't get quite the same "burned" taste that restaurants manage, but I think that requires a lot more BTU than can be installed in a residential kitchen.

Also, I have a couple of pots/pans that kind of require that I heat them up to full heat once, before I can start cooking (e.g. my rolled carbon steel skillet and my cast iron pots). With the 22kBTU that happens in no time and I don't even need to think about it anymore.

I use the full size oven all the time. If I had two ovens, I probably would find good use for the smaller oven, but as is I have gotten used to needing a minimum 20min pre heat time; it just requires planning ahead.

My oven thermometer tells me that the maximum temperature is somewhere between 450 and 500⁰F. It doesn't quite make it all the way up to 500⁰F. For baking artisan breads, the top temperature is just about good enough, although I certainly wouldn't have minded if the oven went just a bit higher. I wonder, whether this is something that can be adjusted?

Pizza turns out great too, but it does take a little bit of planning. It probably would work even nicer, if the temperature went up another 100⁰F or so, but I don't think that's really an option in most residential ovens.

I can't really think of many other foods that need the top end of the temperature range. Most baked goods are firmly in the middle around 350-400⁰F. And for all other cooking, slow-n-low often yields superior results.

The low end of the temperature range is around 150⁰, I think. But I haven't measured it precisely. It's unfortunately too high to proof yeast :-( So, I have to turn on the oven briefly and then turn it off and make use of the residual heat.

I have a 48" BlueStar with grill on LP. I have a large propane tank and it only needs to be filled twice a year. We use the range daily and I use both ovens a lot. If you have a large enough tank, you will only need it filled periodically.

Thanks again for your detailed response M! Those are really the only 2 things that I can think of that I regularly use the oven so hot for but I still feel like it's a consideration because its so much a part of our routine. The low temp was more out of curiosity. I think my preference in burners is some options, but those high heat ones sure would make me love my wok even more :)

Thanks gw_monkeyjac that is exactly the info I was hoping for in regards to the propane. Out of curiosity do you know how big the tank is? Thanks!

I believe it's 250 gallons.