Thanks!

I would love to see more competition to the "High end" Ranges, (to me "High Price).

Add to that the fact that you have a more reasonably priced alternative if you are into the "French Door Oven Thing" (Side Opening).

Another "Plus" to me, is the fact American Ranges are made in California, and I'm a Native and like to keep the folks working here!

Even taking the above into account, after reading reviews of American Ranges on other web-sites, I would strongly recommend you look at the burner design (Open burners), American Range makes both. Unfortunately I found complaints of no simmer ability, and some complaints about heat going around the pan, (a common complaint about "many" sealed burners). I can't be sure of which burners these posters were complaining about, but looking at picures of "Suppossedly American Range Burners" it did "appear" that they would shoot a lotta heat to the edge of the pan, rather than the middle, buttttt----I would strongly suggest you either spend some time preferably looking at a real live one with open burners, or at least spend a fair amount of time on the net studying their open burner design. Perhaps if you call them, they would send you a picture of their open burner, then post it here, for ours experts here to look at and take our best "Wags and Swags" as to how it will perform with various size pots and pans, along with its potential simmering ability.

Anyway, I hope the few posts that I did find on the performance are erronious, and I would love to see American Range give Capital and Blue Star a run for the money, as "Competition" is what helps keeps prices in check. Without competition, we have Ranges and Fridges costing more than some new cars, totally rediculous to Me!

Gary

But other may be interested in the range so this should help them!!

Gary

I've just about decided to go with the AR double wall ovens (electric). I live not too far from the AR facility, and had questions about the ovens based on what I'd read here on GW, so I contacted them and asked if I could come and "test drive" one. They were very cooperative and invited me to come any time. So I did.

My main concern is with baking, so I made up a foccacia the night before, drove out to AR, and tested the oven. It got to temp (450) in about 25 minutes, which is longer than I'd hoped for, but still way faster than my current 60 minute O'Keefe & Merritt. The doors got warm, but not so warm that I couldn't hold my hand on the door while the bread was baking. More "comfortably warm." The bake was quite even, no hot spots, using the conventional bake. (The ovens also have convection bake, but I didn't try that.) Their engineer also showed me the graph he generated from one of their recent calibration tests showing oven temps as the oven cycled (i.e., when did the burners kick in and what was the temp swing), which seemed fairly standard - the burners kick in when the temp drops about 20 degrees from the set temp, & overshoots some on the way back up. He seemed quite pleased with the results; I have no idea whether they were "good" or not, but they were similar to what I've heard about other ovens, notably the Vikings.

Overall, I was happy with the oven (but I'm something of a minimalist and I'm looking for an oven without too many bells and whistles and electronic thingies to go wrong.) I know I considered some other elements as well (i.e., whether the 30" oven could hold a full size sheet pan, but I don't know how relevant to most folks that would be), so if you have a specific question, ask me and I'll let you know if I looked into that!

HTH

All I have is the info on their website, and there aren't many reviews on this board!

The Am. Range website is kind of sparse The link below from a local retailer here in Nor Cal sees to have more info on the various configurations.

I'm researching the side-door ovens and came across your posts. Did y'all decide on the American Range after all..??..

Many thanks!

I did go with the double french door ovens (electric) but they haven't been installed yet. Still sitting in the middle of the floor. Hoping they'll be installed soon, and will let you know. Did you have any particular questions?

I'm considering doing a double oven with the French Doors - gas -- on top... and the Chef door - electric on bottom.

I sent an email to 'estimatedeyes' asking if they were happy with this choice. Her post was over a year ago so I'm hoping they liked it.

I have a separate post in this forum asking about how cooking in a 'gas' oven is compared to an electric oven and the response I got was really helpful. I'm still researching all the features as the responder suggested.

I'm new to webgarden but am so appreciative of the time and information that folks are contributing... makes building a lot easier when you can get some experienced feedback on specific questions / issues.

Janzz, I guess my response to Kafka may also help you decide. I only tested -- and bought -- the electrics. I did consider the gas and electric combo, but for my purposes I decided to just stick with all electric. (I'm a home-based artisanal bread baker and I've found that electric ovens tend to hold the steam better. I believe I posted somewhere online about this as well.) One thing you should also consider when making your decision. The double ovens are tall. I'm 5/4: for me to be able to reach the controls (which are all at the top), the base of teh ovens is about 12" off the floor. When I tried out a chef's door at that level, it was awkward. With the french door, I can put things in and out closer to the oven cavity.

Finally, I haven't seen you other post about gas vs electric, but if you have any specific questions, I'll try to help.

HTH

The venting is also the reason I went with electric. : > And yes, the bread baking is a home business, of sorts. Up til now, I was pretty much under the radar, baking for caterers and private clients who knew what/where I was baking and didn’t really care. But California just passed a “cottage food law” that makes it legal for home-based food businesses to operate after the producer has jumped through some hoops. I will be jumping thru those hoops and the house we’re in the process of building (and in which the AR ovens now reside) is where I’ll be permitted.

Where do you live? I helped write the California law and have been researching how people operate from their homes for a while, so I might be able to help you if you have specific questions….(Contact me off-board for this if interested.)

And for those who chose American, did you go with the double french door or french on top, regular on bottom. I was thinking the latter might make more practical sense with a double, but french doors on both are also super cool.

Can't decide. Anything. Ugh! And have to soon ... Very, VERY soon.

I have the AR double electric French door wall ovens. Yes, French door above and below. I thought about a regular door on the bottom and decided against it because you can get very close to the front of the oven with the French doors, so you can reach inside without having to pull the shelf out. (See above two posts.) But sorry, we still aren't in the house so I haven't been able to use them yet. (But see earlier post about having test-driven the ovens at the AR factory....)

Sorry I can't be more help, but this might help some....

Two by fours go inside the cabinet for support. Cannot do a bottom drawer due to lumber and gas/electric which are about 5-6 inches off the floor. I have no idea how they will lift it into the cabinet.

I guess I had better find something to lift it. I don't even know what to ask for. Peke

I also found out it is only 624 pounds....not 900. Still very heavy. We also found out that the lower oven does not work at all. Waited almost four months for it.

I also found out it is only 624 pounds....not 900. Still very heavy. We also found out that the lower oven does not work at all. Waited almost four months for it.

I wonder why they are so heavy..??.. What are they made of that the other manufacturers aren't using..??..

Many thanks!!