Help me choose a 36 inch range?

5 years ago

last modified: 5 years ago

I've read tons of other discussions on some of these already, but there is so much information (and some of it might not be up to date) that my head is swimming.

We are remodeling and I am currently considering the following 36 inch ranges, as they are on sale at a local place:

Electrolux Dual Fuel (ECFD3668AS)

Cafe Dual Fuel (C2Y366P3MD1)

BlueStar (RCS36SBV2) -- I realize this model has sealed burners and I'm ok with that.

The Electrolux and BS are the least expensive, about 1K less than the Cafe (though the cafe is a very good price for the model).

Reading reviews and discussions, it seems that people like the Cafe a lot and it seems reliable, people love or hate BlueStar, and it seems people like Electrolux but there seems to be just less discussion of their ranges.

I'm also tempted by the 36 inch Smeg and Kucht ranges which are about 40% less, but I have concerns about reliability (I don't need it to be super fancy, but I do need it to actually work) and also ability to get service. Kucht is from NJ, though, and so it would be pretty close (and maybe that matters)? CS liked the Kucht, but I don't think they tested long term reliability.

Thank you so much for anyone reading this and responding!

Edited to add: We are factoring in ventilation in our budget, so that's not a distinction between these.

Featured Answer

M K
Original Author

5 years ago

We ended up finding a used Wolf range for under $3K from someone doing a remodel. Thinking that might be a good option.

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Comments (10)

wekick
5 years ago
What kind of cooking do you do? How do you use your oven? Broiler? What type of cookware do you have? How many do you cook for? BlueStar has a range with star burners in the same price range as the capped/sealed burners. Less BTUs than the RNB.
M K thanked wekick
M K
Original Author
5 years ago
last modified: 5 years ago
We use the stove a lot (pasta, stir fry, making sauces). For the oven, more baking (bread, cookies) or roasting (veg, some meats). Broiling is not really a big thing for us, though. I do like something that can actually simmer and I can walk away from it for a while for sauces and chili, etc.

I'm hoping to branch out more with the remodel--our current kitchen is designed very poorly so cooking is not fun (you are constantly maneuvering around a cramped space with the dishwasher, sink, range, trash, and refrigerator all smushed in the same place and only one thing can be used or open at a time and one person in there at once).
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wekick
5 years ago
This Cafe has a blue interior which would be a big point against. Most ovens with a blue interior, except Gaggenau has had some issues with chipping. They changed out the color on the new design.

Between the other two, do you have a gas or electric oven now?

The gas oven has less to go wrong but the Electrolux has more choice in the direction of heat a wider broiler.

The BS has an infrared broiler, smaller but very hot.
M K thanked wekick
M K
Original Author
5 years ago
We have a dual fuel range now. 30 inch Viking. Came with the house. I didn't realize gas had less to go wrong--I thought it was the opposite! The more you know.

The broiler would probably be the least used aspect of the range, but who knows, maybe we will do more with it when we can open the oven comfortably!
Sarah Hernandez
5 years ago
Hello M K, which range did you go with? I'm in the exact same situation as you were and I'm having trouble picking one. I'd love to hear your experience. Thanks in advance!
M K
Original Author
5 years ago
We are still deciding!
moosemac
5 years ago
I have the 36" Bertazzoni Master induction range and love it. It is simple and easy to use. It bakes like a dream, and the hobs can go from very low to blasting.
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Keshet Starr
5 years ago
I have the 36" Cafe in matte white and absolutely love it! The lead times were long though, so timing may be a factor
M K thanked Keshet Starr
Raquel V
5 years ago
Curious - how did you find that used model for sale?