All-gas vs. dual-fuel vs. induction - 30" range
We are in the beginning stages of a kitchen remodel in our 1930 Tudor house. The kitchen will retain a wall of original cabinets and a farmhouse sink, so we're generally looking for appliances that won't look too modern in that environment. I'm hoping to stay under $5k for the range.
We're limited by space to a 30" stove. We currently have an all-gas cheap builder-grade stove. I cook a lot, usually 2 meals a day (breakfast and dinner). Breakfast is typically some kind of eggs, and dinner is usually fairly basic protein/veg/starch. I have been doing a fair amount of pressure cooking and sous vide cooking since I am pressed for time at dinner.
At first, I was 100% convinced I wanted a prosumer/pro dual-fuel range, but I'm starting to have second thoughts. Induction definitely satisfies my love for gadgets, and it actually seems to be fairly well-suited to my cooking. The ease of cleaning and lack of heat in the summer are really appealing to me; the downside is my husband hates the look (and he may have a point with our kitchen), and we might have some wiring problems.
Then, after reading a lot here and elsewhere, I'm not convinced dual-fuel is worth the price difference over all-gas. That would open up a few more ranges around $5k, if we didn't need dual-fuel.
Finally, I haven't really looked at doing a cooktop over an oven, but that might negate some of the aesthetic concerns of induction, if I decided the performance was worth it. I plan to go to a demonstration before I rule induction out.
Thanks for any thoughts/opinions!