Hello everyone! I really need help as I have been driving myself absolutely crazy for a week now (probably my husband by now and soon to be the salespeople) !!! I am not a professional chef but an avid home "gourmet" cook. I love it!! Here is my dilemma, we are getting a Viking Range for our new home and I cannot for the life of me decide between the all gas range/oven or the dual fuel. This is what I HAVE decided upon: 48" range, gas cooktop with 6 burners and bbq-grill NOW the dilemma is the choice of ovens which are: gas convection which includes 1,500*F infrared broiler and obviously a few convection modes, not self-cleaning; or the dual fuel range with a "true" convection oven, no infrared broiler but is self-cleaning. With the dual fuel I lose a few inches of space in both ovens. I have always used gas ranges/ovens...never have used a "true" convection oven and understand that is a new trend in the home these days. I also understand that bakers love them. Will the real cook inside of me really love the convection oven? Please help me. Will I get more use of the infrared broiler or should I get the dual fuel and just use the bbq-grill on the range top in lieu of the broiler? Do you like broilers in electric ovens? Which would you choose? In desperation -Thank you!

[Jim]

Wow! Loaded question!! Personally... I like gas. It heats quick, low odor and economical. Down side... a little tough on baking. Up side... nothing like a wicked-hot broiler. I guess you have to design your equipment around your applications. Do you bake much? If so, perhaps a the convection route is for you. However, with the newer ovens, the uneven heating reputation of the old gas ovens fades a bit; so a gas oven is far from being exclusive of a a good baking oven. It sounds, however, like you have a 'good dilemna' with two equally rewarding outcomes.

Jim, thank you so much for your reply. As of today I am leaning towards the all gas range. Your response along with another 2 emails I got today made me feel less "pressured" to go with the majority and go with what I am used to, the all gas range, and have that great infrared broiler! I cook much (MUCH) more than I bake. I honestly appreciate the time you took to respond. Thank you Jim!!! Hey, what do you think I should try first with that infrared broiler? I would love to hear some suggestions from a pro? Thanks!!!! Marie (Not so confused anymore)

Wow! What a great choice. Yes all gas and that incredible infrared broiler. Buy the very best dry aged prime 2" thick cut of beef and enjoy. Serve with a great Chateau Neuf de Pape. And invite me.

Manger!

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Chefron

[Jim]

Glad I could help w/your decision! Since we are in the height of Oyster season, I say pop a couple Olympias open, dowse with some butter and fresh parsley and under the broiler they go! A second or two and enjoy!