Pros:Stainless steel top, plenty of BTUs, good convection
Cons:Menus for oven operation are less than snappy
The Bottom Line: Good mid-range stainless dual-fuel with convection.
I have been cooking on this range (high use-- two or three meals a day) for about three months. So far, I like it.
Recommend this product?
I chose this model for its stainless steel top. I don't like the black enamel cooktops that are so common now-- they show a lot of dirt, even from cooking water droplets.
This model has plenty of BTUs. If anything, I find that it's hard to get a simmer setting that's low enough, even on the smallest burners. If you frequently, say, temper chocolate, this could be problematic. But I have not really been bothered by it.
I like the "rapid preheat" setting for the oven. You set an oven temperature, and then touch "rapid preheat." You can hear the convection fan come on inside. Et voila, the oven preheats very speedily. It's great for those nights when I'm a little late starting dinner.
The convection setting works great too.
The warming drawer, which seems like an after-thought feature now that broilers have moved inside the oven, works as long as you give it time to heat up. If I just turn it on and stick a serving dish in there for five minutes, I notice no effect. But after a half hour the dish is hot enough that I need an oven mitt to handle it.
On the stovetop, I like the feature wherein you can spark a flame at any setting. Although it never bothered me much to turn on a burner at the "start" position. I feel about it the same way I do about power windows in a car -- sort of nice, but it didn't change my life.
My only quarrel with the oven is with the software that controls it. If you want to switch from "bake" to "convect," you first must hit CANCEL, effectively turning things off completely. If you just touch "convect," you get an ornery beep. Also, using the meat probe is really a chore. On my old G.E., you could just insert the meat probe inside the oven and the software would automatically ask you for a setting. This one is pickier-- first find the meat probe setting (and I often cannot remember in which menu it belongs-- convect? options?), and then plug it in, and then choose a setting... This is all more complicated than necessary. Plus, I find the placement of the meat probe hole awkward. I'm always afraid I'll burn myself.
But these are picky things. So far, so good.