There isn't going to be an island, I know they are super-trendy but it just doesn't work with the shape of the kitchen.

We have a peninsula now that will go away and I would like to extend cabinets/counters to where a door is now, wall that off and turn a window into a door.

We’ve got an imported gas range that needed a noisy cooling fan addressed. We had an independent serviceman out to the house to address the problem. I noticed he had a protective pad with Sub-Zero/Wolf logos on it. My brother and SIL recently remodeled their kitchen and went with this high-end (luxury?) line of appliances. I asked him about this line.

He had relocated from N Carolina out here, where he was a service rep for Sub-Zero/Wolf for 7 years. He highly recommended the brands highly and said that they absolutely stand behind their products and had outstanding customer service. He had the opposite to say about Viking, another high end, American brand. Lousy customer service and a battle if issues occur.

We’re going to replace our dish washer soon, it sounds like a cement mixer. Plan is to go with Bosch. Our gas range is a 36”, Italian made, Verona. It’s really cool looking, but there are a couple things I would change if I could.

Thermador everything.

Will be finishing a rebuild "soon" - tore old kitchen out in October but Covid and other delays push the finish to early Jan.
All new appliances will be GE-Profile in slate.

Whatever you go with---get your appliance on order SOON and ask the shop to store them in the warehouse for you. I bought mine in March - finally available in September but planned for it.

We found excellent prices and delivery on LG. We chose high end LG products, and have had LG for many years. I think a full Bosch kitchen would be great, but the wait for Bosch was prophesied in the book of Hezekiah and may be a few millenia more.

So I am really leaning toward the GE Café line and I have a chance to buy essentially the same range in a gas cooktop/gas oven configuration or a gas cooktop/electric oven configuration. Both are convection.

As a former chef, I know cooking on a gas stove is superior but I’m not sure about the oven part. I’m thinking back and it seems like everything I’ve ever used in a commercial kitchen was electric-based as far as ovens.

Is there any advantage to gas here? Or should I go with the gas/electric?

I do plan on having a chimney hood that will vent to the outside, but I think with an electric oven that would be far less gas fumes/exhaust in the kitchen still?

To level set appliances today have a 10 yr on average. Electric is best Baking in the oven with a gas cooktop for speed and control. I prefer my induction cooktop- same speed and control as gas with the ease of smoothtop cleaning. Get your microwave early so you can design a cabinet to hide it in. For a range hood look to Broan and their brands. Overall I would good kitchenaid for looks and performance. GE was a great cooking brand years ago before Haier bought them

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Originally posted by PASig:
So I am really leaning toward the GE Café line and I have a chance to buy essentially the same range in a gas cooktop/gas oven configuration or a gas cooktop/electric oven configuration. Both are convection.

As a former chef, I know cooking on a gas stove is superior but I’m not sure about the oven part. I’m thinking back and it seems like everything I’ve ever used in a commercial kitchen was electric-based as far as ovens.

Is there any advantage to gas here? Or should I go with the gas/electric?

I do plan on having a chimney hood that will vent to the outside, but I think with an electric oven that would be far less gas fumes/exhaust in the kitchen still?

We have the Cafe series in our new place, fridge, dishwasher, and a soon to arrive induction cooktop and double oven. Our experience so far has been great. What made us chose these was a buddy’s very positive experience with the Cafe line over the last three years.

I’ve always liked electric ovens with gas cook tops. The electric ovens maintain temp better and there is no moisture to contend with associated with burning gas. The convection part helps to alleviate the moisture issue some, but it’s still present. I’d say go gas top electric oven.

This is what we would have gone with were it not for the exhaust fan restrictions being somewhat crazy here for the gas cooktop. Instead we’re going the induction route, so we’ll see how that plays out.

We decided to go with the GE Cafe series and put in our order today for a dual-fuel range (6 gas burners but electric convection oven), fridge and dishwasher. The owner of the appliance store told us they are in the process of securing a rental space nearby just for the sole purpose of people like us having to order appliances months and months ahead of a job and storing them as they arrive until the newly renovated location needs them.