On Jul 20, 1:48*pm, "Dee Dovey" > wrote:
> "Ted Goldblatt" > wrote in message
>
> ...
>
>
>
> > Ed Pawlowski wrote:
> >> "Ted Goldblatt" > wrote in message
> >>> I've been looking at the DCS 36" 6 burner rangetop (CP366) sealed burner
> >>> unit, since it seemed to be the least expensive of the high-end units
> >>> (about $1K less than the Wolf (RT366 or SRT366), and (not as but still
> >>> substantially) less than the others I've looked at). *I recently
> >>> discovered that the BTU output on the big burners on the DCS are 15%-20%
> >>> lower when running on LP than on natural gas - not sure how significant
> >>> that is.
>
> >> We installed a new Bertazzoni in May of 2008. *We love it.
>
> >>http://www.bertazzoni-italia.com/
>
> >> Good value when comparing prices to the Viking and Wolf. *Ours is on
> >> propane and the burner output is the same as with NG. *When we bought
> >> ours, the dealer had to change the orifices, but now they come from the
> >> factory set up and tuned for the gas you will be using.
>
> > Perhaps good value compared to Viking and Wolf, but they aren't in my
> > price range anyway...
>
> > The appliance dealer I am working with apparently carries Bertazzoni, but
> > (perhaps knowing the sort of price limits I am looking at) didn't suggest
> > it...
>
> >> Everything cooked in the oven comes out superior to anything made in our
> >> old range. *It has a convection oven and the meats are nicely done and
> >> are juicier than from the old one. *Burner control is very good.
>
> > The ovens I am looking at all have true (separately heated) convection.
> > Whether this is up to the level of that in the "fancy" brands is a
> > question, of course...
>
> >> If I moved to a new house tomorrow, I'd replace it with the same thing..
> >> I just wish we had the space for the 48" range.
>
> > I am replacing 2 30" ranges. *Going to 48" means I wouldn't get 2 full
> > size (well, 30" anyway) ovens. *Further, while I guess I have the space, I
> > don't have the $$$ to go that way... *The approach I'm going is (I think)
> > going to give me the best compromise for my needs.
>
> > ted
>
> I believe there is controversy about baking bread using convection. *I never
> use it (well, hardly ever) for baking bread.
>
> Yesterday I made cookies, and I suppose I could've used convection and used
> 2 pans at the same time; but I chose to bake one pan at a time.
> That's just me.
>
> Dee Dee

I agree... bread is best baked with radiant heat. The convection
option for the Jade is switch. So the use is optional. It's nice for
browning stuff off the end and it's especially nice for stirring the
air periodically if you have the racks filled.

The real deal is the ceramic infra-red broiler. Awesome.

LIke the OP, I originally thought having a great cook top was more
important than having a serious oven. Fortunately I had a merchant who
took the time to explain the real deal. It is a lot easier from an
engineering perspective to throw BTU's at food from a burner. Getting
great radiant heat from a well baffled, well insulated oven... is
another story. A serious oven is something few people experience these
days. But it is a game changer.

If I was doing now... I'd focus on very good ovens and get an
induction range.