NOT your typical small kitchen range

I've owned my 24" Viking gas range for about a year and a half now, and was fortunate enough to purchase it several days prior to the annual price increase, thus saving over $300 off the current prices. Why did I get such a small range? I live in a studio apartment in New York City and have a very small kitchen which was remodeled when I bought the apartment. At first, the kitchen designer told me I should get a 20" wide range to make everything fit, but I was set on wanting stainless steel appliances and was not thrilled with the only two stainless brands/models that came in 20" Width. Although I gave up precious counter space to accommodate this range, I am very glad that I did and have never regretted the purchase. (I know, most of you are laughing that a 24" range is taking up precious counter space... let's just say that I can reach the refrigerator, dishwasher, microwave, sink, and range without having to move my feet)

The burner grates are heavy and sturdy, and none of the four "rock" at all as the burner grates on a typical range. The burner bowls are covered with porcelain, so they can be tossed in the dishwasher to clean. The surface around the grates and burners pulls up for easy cleaning as well, and is divided into two equal halves so they are not awkward to lift up or clean. They are also covered with porcelain. The back guard also pulls up again allowing easy cleaning. When the oven is on, the back guard gets VERY hot, as the heat from the burners under the oven vent out through it. DON'T touch it when the oven is on. Trust me, I learned the hard way. Above the oven door and just below the knobs on the front there is a tray that slides out; this tray catches anything that boils over and falls below the burner bowls. It is so well designed into the unit, that it was about 6 months into owning this range that I even knew that it pulled out! (OK, so I'm not one to dive into the 'manual'). The burners put out a LOT of heat and the control knobs are solid and adjust from a very high flame to a very controlled simmer. You will not find yourself standing there with the control knob having fallen off in your hand as I've had happen with many other ranges. The burners have electric ignition that turns on at any heat setting, not like many less expensive models where you have to manually turn the knob to the position where it will cause ignition, then adjust the level of flame. I have never had trouble with any of the burners not lighting up, and I have never had a flame go out on any of the burners. I like the fact that with the electric ignition there is not a pilot flame burning all of the time. All of the knobs (for the burners and for the oven) have a spring that require you to press them in slightly before they will turn to any on position. If you bump up against the front you will not be surprised by a burner coming on by surprise.

The oven is well designed also. There are three racks which can be raised or lowered to six different positions. The racks are made of very heavy wire, and it is very simple to move to different positions. The oven uses electric ignition as well. It heats up to 500 degrees, and heats up much quicker than any other oven I've used. (30,000 BTU oven, if that helps anyone). I've tested several different heat settings on the control knob with an oven thermometer, and the calibration on the knob has been within 5 degrees of what was on the thermometer. The oven maintains a fairly level temperature while it is on. There is a red light on the front placed amongst the controls that goes on while the oven is heating or in cycle of being on to maintain the temperature. A switch on the left side turns the oven light on; a switch on the right side turns the convection on.

I particularly like the convection option, especially for baking. The convection fan is so quiet you cannot hear that it is running. It allows more uniform temperature throughout the oven, although I have to be cautious with baking times as cooking with the convection on shortens the time needed for most recipes. A nice feature of the convection is that it can be used both with the oven or the broiler option. The broiler is an infrared broiler in the top of the oven. It is so nice not having to pull a drawer out from under the oven as though you are pulling your steak off of the floor. This also allows for more space in the oven box. The broiler cooks up to 1500 degrees. It took a while to get used to using it, and I ended up with quite a few very well done dishes before getting used to it. Friends have been amazed at how food cooked with the boiler is 'restaurant' quality; I believe this is because it cooks at such a high temperature as opposed to ovens that use the heat from the burners that also heat the oven. The broiler pan that came with the range is also well made and covered with porcelain so it washes off quite easily; I usually use a scouring pad to get most of the food stuck on it off then toss it in the dishwasher. I use the broiler pan quite often, such as when baking chicken - I'm amazed at the amount of grease that drips down into the pan. The floor of the oven compartment pulls out for easy cleaning as well and is also covered in porcelain. Although I don't care for cleaning the window in the front of the range, I'd rather put up with the occasional cleaning over not having the window.

I choose to purchase a few accessories with the range. I got a Wok ring, a stainless cover that goes over half the top of the range covering one of the front burners and the burner behind it, and a wood "chopping block" that covers the other half of the top surface. I almost always leave the stainless cover on half of the range, as it is not that often that I am using more than two burners, and it is safe to leave on when using the other burners and the oven. Of course, the wood chopping block is removed whenever I use the range. I'm not sure if it could be left on when using the oven, but I don't. I don't use the chopping block as a chopping block, but it looks very sleek on top of the unit and it gives me more countertop surface in my tiny kitchen. I have only used the Wok ring once. To use it, you pull one the four grates up, and place the Wok ring in its place. It allows the Wok to sit closer to the flame. If you use a Wok all the time, this may be something you would be interested in getting. The burners run so hot that I haven't found it necessary to use the ring when using the Wok (and, due to my space issues, the Wok ring is buried under the sink behind all the cleaning supplies). Not quite as stable as when using the ring, but I've had no problems with not using it.

I find it a plus that the range sits about 4 or 5 inches off the floor; this allows space to reach under it to vacuum. Some may not like it being off of the floor. I think there may be an accessory that covers the front of the unit to hide underneath it but I'm not sure. The four feet that hold the range are all sturdy, and have adjustments to raise and lower them slightly in the event your floor is not perfectly level.

I have been very pleased that I purchased this range. My only complaint is the price, as it is expensive. But, I suppose, you get what you pay for. Having used it for a year and a half, I would purchase another in a heartbeat if I needed another range. I know I sound deliriously happy with this range, but I am. It's helped bring a lot of enjoyment to cooking. (and, yes, friends are impressed when they see it). Is there anything that I would change? Yes, two things. First, I would add a second light in the oven as there is only one in the back left. It works fine, but I'd prefer a second one on the right side to make it a little easier to see what's going on inside through the window. Second, I'd add two more red lights on the unit. One of them would tell me that the oven is turned on (as opposed to only being on when the oven is cycling to produce heat) and the other would tell me that the convection fan is on. As I mentioned, the fan is very quiet. I've left it on for several days and didn't realize it was on until I went to turn it on again. I've gotten into the habit of turning the oven light on when I turn the oven on and leaving it on until I turn the oven and convection off.