Hi. I found this board on a google search for "open vs sealed burners." It seems a little dated, so I thought I'd join and get some current advice.
I'm nearing the end of a major kitchen remodel. We had planned to keep our electric range (a Kenmore Elite) until we got our money's worth out of it. But I really want a gas range. So I've arranged for the installation of a propane tank and am looking at my options. I sort of wish I had left room for a 36" range, but I'm limited to a 30". I've ruled out dual-fuel as I plan to eventually get an electric wall oven/microwave combo (saw an Electrolux that I like).
I spoke with a Wolf dealer who seemed to be knowledgeable, but I'm still undecided on open vs. sealed and manual vs. self clean. My wife does a lot of Wok cooking, and I need some precision for pastry prep. Neither of us cook professionally, but we enjoy it.
I'm hearing from the Wolf dealer that sealed has come a long way in simmering capabilities. But my Wolf options are limited to a single choice; open/manual clean. I haven't cleaned an over manually in many years and don't miss it one bit, but was told the higher-end ranges are easier than consumer/builder grade stoves. My current choices are as follows, not listed in any preference. I'm giving Made in USA a lot of priority, and haven't yet learned if this rules out the Thermador. I'm also unsure of how their cycling works for low temps. I don't want to hear constant clicking, but don't know if it actually does that.
I'll consider others too.
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