We are building our new house and were planning on a Viking 48 inch range/oven. A couple of forum members warned against it. I am now looking into options and it is a bit overwhelming. Any advice on brands?
Wolf, Dacor, DCS, Thermador
How about dual fuel vs pure propane?
There seems to be a big difference in price - $6k - 12k
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During a kitchen remodel about 4 years ago, my parents were warned away from Viking -- even by appliance dealers. They wound up installing Dacor, and have been very pleased. They're on natural gas rather than propane, but that's just a jetting issue. Zero problems since install. Just one data point for you to consider.
Cheers, John
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During a kitchen remodel about 4 years ago, my parents were warned away from Viking -- even by appliance dealers. They wound up installing Dacor, and have been very pleased. They're on natural gas rather than propane, but that's just a jetting issue. Zero problems since install. Just one data point for you to consider.
Cheers, John
I think I will stay away from Viking. I installed all new Viking in my current house 2 years ago. I already replaced the dishwasher and the refrigerator hardward and drawers is crap. Oven and stovetop have been good so far.
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I redid a kitchen about 4 years ago and went with a US brand called Bluestar. Very basic, but also very powerful. I ran it on propane as that fuel is hotter, especially on a range designed for it. Most ranges design for natural gas, then depower for propane.
However, I have not heard as much about them. I think DCS and Capital are making the best ranges now, but research would be warranted. A key feature that I always see debated is sealed vs. open burners. My research led me to believe that open burners were the best because they provided the best airflow and flame precision.
The best thing is to find a shop where you can see multiple ranges side by side and test out different models to see which you like.
HALF the engineering department where I am at used to work for DACOR, here in Southen California. They would highly recommend the brand, the only reason they don't work there anymore is that business is down…. obviously because everyone and their grandmother isn't remodeling their kitchens like 10-15 years ago. they all said they'd go back in an instant, and in fact, one did.
they said the DACOR stuff is tested extensively, almost a year of testing before it goes to market. and they don't go down the assembly line until they are perfect. one of the fringe benefits of working there was the engineer in charge of the project would get the first one down the line for free. so basically, I work with seven guys that have a kitchen stocked with 100% DACOR stuff… ovens, ranges, $4,000 cappuchino machines.. ironically, they have $30K worth of appliances in "average" middle-class homes.
when you buy Viking, you are buying the name. the electronics are not so great. the knobs "look" burly, but are actually more accurately described as burly-shaped. i think they are manufactured by the same plant that makes Kennmore and other brands, DACOR is a dedicated facility.
DACOR makes great stuff, but they have struggled with the marketing. they tried their very best go get their stuff on those TV shows like ABC's Extreme Home Makeover, and all the re-do shows on HGTV but no avail. in fact, I am surprised when anybody mentions the name.
as far as recommendation, the electric ovens are the best. gas ovens are always vented, sometimes you can get an electric oven that is sealed, and it seals in all the flavor of roasts and turkeys. many high-end oven/ranges are gas burners, electric oven.
DACOR is family run and US MADE.
We have a DCS Propane 48" Pro Cooktop with the "Hibachi" style griddle, and an Electric DCS oven.
If you go the range route, you definitely want dual-fuel. Do not get a gas oven!!! I built my house in 07, and they have worked flawlessly since. They are worth the money, and would buy them again. Also have a DCS 48" Vent Hood. Make sure you get a good hood as well, especially if you cook often, as we do.
BTW Keith, if you buy the 48" hood, I have the optional stainless steel cover you see above the hood sitting in my storage. It is brand new in the box, and I never used it. It's yours for free. I believe I paid $300 for it.
BTW, if you love coffee, espresso, cappuccino, you have to get yourself one of these. This appliance gets the most use. It's pricey, but if you love good European style coffee, nothing beats it.
1987 Buick Grand National (All original with only 16k miles)
1965 Buick Riviera Gran Sport (Currently undergoing a frame off restoration)
1965 Buick Riviera 401 car, unrestored survivor, driver.
2005 F150 FX4, Supercrew (Daily Driver)
2001 Dodge Grand Caravan (Beater)
Keith, don't think you can go wrong with Wolf if they have a special. We have a Sub-Zero fridge and freezer, and while not cheap, they have been fine so far.
1987 Buick Grand National (All original with only 16k miles)
1965 Buick Riviera Gran Sport (Currently undergoing a frame off restoration)
1965 Buick Riviera 401 car, unrestored survivor, driver.
2005 F150 FX4, Supercrew (Daily Driver)
2001 Dodge Grand Caravan (Beater)
One thing I would add is make sure you consider the oven size. I went with a 36" 6-burner range with a 36" gas convection oven. Wow would that thing take a long time to heat up. I would opt for an oven no larger 30". I know some complain about gas ovens, but with the Blue Star, at least, it was pretty much fool proof and give great cooking results every time. I never had any issues with the oven and only once had an issue with the igniters on the range top.
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