Replacing Gas Range

[sun&fun]

It is (sadly) time to replace our 40" 1955 Roper gas range with 6 burners and two ovens and built like a tank. When we renovated the kitchen 10 years ago we worked around this old gem, and I'd like to replace with something of comparable size. Can't find much in 40" so I can do OK with 36". My cabinet maker left me fillers in anticipation of this problem. To make things worse, I want WHITE (gasp) not stainless steel, but I will probably end up with SS.

I am finding that most of the 36" gas or dual fuel ranges I like are professional models. I've looked at Bluestar, Capital, Bertazzoni, and Viking. I've been cooking with open burners (a pain to clean on the Roper) so they don't scare me, but 22,000 BTUs do! I don't do wok cooking, but I do love to cook for the 2 of us and for company. I can't see a big pro range in my kitchen or the amount of ventilation/range hood ventilation I would need. Just want a nice sturdy cooking box that might have a life span like my old Roper.

I thought I was going with Bluestar, but have been leaning toward the Bertazzoni Master series, not the Pro Series.

Anyone have experience with any of these? I'm happy for any input (raves and rants). Done the Consumer reports ratings (not very helpful) and lots of info on other Web sites, but I trust Tuggers.

TIA for any opinions, advice, or sympathy

 

[Passepartout]

Viking

There is a learning curve with those big burners, but it doesn't take too long to figure out you just use the lower half. We have had our Viking 30" dual fuel for almost 15 years without a single issue. Oh, DW still turns it up too high for my taste, but as long as she cleans her own singed pans and burnt on food, and I can't taste the burn I just shake my head and shut my mouth. One has to choose their fights. Back to the range.... the oven (electric) is a bit slow on the preheat for my taste, but I'm not the baker here.

Jim

 

[sun&fun]

Thanks for the input. I am thinking you have a Viking??