I have been dying to let you know how my new range is working out and why I chose this model. It’s a huge upgrade from what we had before. The old range still worked fine but aesthetically it was lacking, the burners weren’t all that powerful and it was a real pain to keep clean – both inside and out (the self clean never did work.)
I have admired the look of the Electrolux Icon Dual-Fuel Freestanding range for some time – the look of a commercial range made for residential environments. I liked that it had a slight back yet the knobs are on the front – a simplistic design which I love. I also love that it is on legs so it is lighter in appearance.
I think we can all agree that it is attractive, but the real question is, how is it to cook with? This range has the burners fueled by gas and the oven is convection – hence the term “dual-fuel.” I have always had a gas range (gas burners and oven) except in my single days when I was renting so I knew that is what I wanted.
There are four sealed burners with the two front ones being 18,000 BTU each. I realized how powerful they were the first time I used them when water was boiled extremely fast (in comparison to my previous range.) And I love the “continuous grates” which means you can move the heaviest pots and pans from burner to burner easily. Also, the cast iron grates are extremely easy to keep clean. In six weeks, I haven’t had to do a thing to them. The ceramic stove top itself came with cleaner (which I need to replenish) that makes it sparkle in no time. (Gosh, this is sounding like an infomercial!)
The range also comes with a griddle and a simmer plate which I have yet to use.
Now on to the oven. I had heard so much about convection ovens and how they cook food more evenly and with better and quicker results. This is because there is a fan that circulates the hot air throughout the oven resulting in the heat being transferred more efficiently.
Because of this, you have to cook things at a slightly lower temperature and for slightly less time. I must admit, it does take a bit of getting used to. The first time I made my signature fail proof chocolate chip oatmeal cookies, they were on the crisp side when they should have been chewy. So with a little trial and error, I learned to take them out of the oven sooner and reduce the temperature slightly. (Here’s the recipe, in case anyone is interested. 🙂 ) And now they and everything else I have cooked have turned out perfectly.
There’s a little surprise when you open the range door. The enamel is blue! And according to a service tech (who came out because one of the trades inadvertently pulled the door off) the enamel coating will last 50 years and will not chip.
Also note the “easy glide” racks which have full sliding with heavy duty rails. This is a really functional feature. You don’t have to take an item completely out of the oven to stir or check on it. It comes with four racks but I have only kept two in as that’s all I will use at one time.
The tech also told me that the range weighs twice what a regular oven weighs due in part to the stainless steel gauge used.
And one last look at her in her environment. I’d say she fits right in!
If you are in the market for new appliances, check out the entire Electrolux Icon line here. I have heard stellar reviews regarding their wall ovens as well.
Disclaimer: Electrolux Icon generously provided the range for my kitchen makeover but all opinions are my own. Thank you Electrolux Icon!
Please contact me at vanessa(at)vanessafrancis.com if you would like to schedule a design consultation in the New Year.