Dual-Fuel w/OPEN burners?

Do you find that you need to do anything differently to accommodate the change in fuel source?

If I knew somebody with a gas range, at all, I would be right in there, but everyone I know has electric. (Even worse, ceramic flat-top pulse-heat electric. D: No offense to anyone that has them, just a personal opinion!)

While I would most definitely PREFER a dual-fuel range, the issues with the sealed vs. open burner are much more important to me than DF vs. AG, and should I not be able to find something adequate as DF, WITH the open burners, I have absolutely no qualms about going AG. (I expect there to be a period of time where I just fail massively at everything while getting used to it, but I'm A-OK with that.)

Thank you for your input, flourgirl! May I ask, what brand/model AG range do you have?

Impetuous in Cookware

Dual-Fuel w/OPEN burners?

Absolutely, I completely see your point, and I very briefly considered this option. If it were more in our budget to be adding or changing cabinetry & countertops for its accommodation, I wouldn't have ruled it out so quickly.

Thank you for your replies!

Impetuous in Cookware

Dual-Fuel w/OPEN burners?

Thanks for the input! Wolf definitely has open burner AG ranges, which is my absolute second choice should I not find something comparable in DF.

How do you like your Blue Star? (I've yet to read a bad review about them that was at all merited.)

Impetuous in Cookware

Dual-Fuel w/OPEN burners?

Well, my husband and I are buying a new home, it has an entirely new, rebuilt, kitchen, that needs appliances. Really, I'm looking for a freestanding range. At the same time, most dual-fuel ranges have, or have the option of, convection ovens, which is something I would definitely opt for.

As far as I've been able to tell with prior looking, Blue Star doesn't deal in dual-fuel just yet. (Please correct me, if I'm mistaken!)

Impetuous in Cookware

Dual-Fuel w/OPEN burners?

Really it's all over the place; between the random baking (cookies, breads (quick & yeast), muffins and the like.) there's a weekly dessert project that can be, literally, anything. Cheesecake, meringue/dacquoise, macrons, pâte à choux, souffle, cakes etc. (The range is all over the place, on what could be baked. Think Daring Bakers, Tuesdays with Dorie, etc. but with no limit, since it's just a group of friends picking my weekly project from thin air (or more appropriately, the internet.).)

Impetuous in Cookware

Dual-Fuel w/OPEN burners?

Any suggestions for a quality 30" dual-fuel range that has OPEN burners?

Originally I had settled on the Wolf DF304, until I realized it had sealed burners, which I would REALLY prefer to avoid. (So much that I would consider going all gas instead.)

I bake, a lot, and sometimes things can get very intricate and fussy. This is the reason for the dual-fuel choice, (Self-cleaning isn't a draw for me, and is something I'd actually rather NOT have, since I wouldn't use it anyhow.) but should I just suck it up and go all gas anyhow? Anyone have an opinions on frequent fussy baking with gas?

Thanks!

(If this was all over the place and/or confusing and you have questions, just ask! :D)

Impetuous in Cookware

Discolored Enameled Cast Iron?

Thank you for the suggestions. I did contact them and they couldn't much be bothered to help.

And, I realize that boiling bleach itself is dangerous, however this was a very diluted solution of bleach and water, and ANYTHING boiling hot in your eye is going to be dangerous. ;)

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Discolored Enameled Cast Iron?

As I had mentioned earlier, I did indeed contact them. My assumptions about their helpfulness were sadly correct.

Impetuous in Cookware

Discolored Enameled Cast Iron?

Ah well, thanks. I figured a picture could explain it more coherently than I could. :)

I won't consider it a complete loss if Lodge doesn't bother with me, since I got the thing at an amazing price and it's still functional; However, I will still be in contact with them about how displeased I am, and it will definitely affect my patronage if they can't be courteous enough to bother with a response.

Impetuous in Cookware

Discolored Enameled Cast Iron?

Thanks for seconding the suggestion, but as I said in reply to blondelle, it didn't have any effect whatsoever.

"To glance at it, it looks like a residue, that is impossible to get off. When you really take a good look at it, it almost looks like a layer of the enamel in the area has been eaten away. It's an entirely different texture than the rest of the pot. It's sort of dry, with none of the previous "shine" that it had beforehand."

While it is definitely still possible that it's a mineral residue from the water, it's just unlikely, to me. It wasn't there before I put the pot on the stove, it was only there after the boil-over, and I've never had issues here like this before for any reason; And I moved here from rural Alberta, so I'd like to think I'm fairly well versed in hard water and residues. lol

Thank you again, though!

Impetuous in Cookware

Discolored Enameled Cast Iron?

Honestly, I'm not sure it's either. To glance at it, it looks like a residue, that is impossible to get off. When you really take a good look at it, it almost looks like a layer of the enamel in the area has been eaten away. It's an entirely different texture than the rest of the pot. It's sort of dry, with none of the previous "shine" that it had beforehand.

I gave the vinegar a shot, but it didn't manage to do anything. (Thank you so much for the suggestion though!) I also figured coating the area with vegetable oil and letting it sit overnight was worth a shot, too. (Again, did nothing.)

I've also contacted Lodge about the issue, but have yet to hear back from them about a cause or solution.

Impetuous in Cookware