March 14, 2015 - 5:02am
Has anyone had experience with Capital Precision Ranges? Baking with propane?
I am ready to pull the trigger on a new range. I am currently cooking with a propane and convection electric (dual fuel) and am in the process of purchasing a Capital all LP convection range. How is it to switch from a convection electric to LP?
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I'd think twice before leaving the dual fuel domain. Decades ago I baked with a gas oven (natural gas) and I was satisfied, but not elated. However, I learned to cook on a gas range, and to this day (sixty years later) prefer gas tops. Nonetheless, subsequently, due multiple circumstances, all my ranges were only electric. I loved baking in them, but despised cooking on them compared to gas. About thirteen years ago I bought my first dual fuel range, a modest 30" Kenmore Elite model. (It was converted for propane; I don't have access to natural gas in our rural location.) I used it for a decade, never disappointed either baking or cooking. Three years ago we remodeled our kitchen and I chose an Electrolux Icon 36" dual fuel model (with convection mode). I purchased it primarily for it's larger oven capacity. While I considered buying an all electric or gas model--specifically to save money--I ultimately opted for the D-F model.
After nearly three years using it daily for cooking (and occasional beer brewing), and at least twice weekly for baking I'm very grateful I chose it. I'm particularly grateful I stayed with a dual fuel model.
Here's a link to the a review I wrote at the behest of other TFL'ers.
http://www.thefreshloaf.com/node/32424/electrolux-icon-dual-36fuel-stove-review-high-quality-old-school
Good luck with whatever you decide.
David G