The delicious advantages of dual convection
Three trays of perfectly browned chocolate chip cookies, baked in one easy batch. Could an ordinary oven do it? Not likely, unless you hover like a mother hen, adjusting the trays this way and that. But that’s just one of the culinary feats you can master with the dual convection system in Wolf dual fuel ranges, and our Chef Coleman shows you how it’s done. The even heating, the browning, the irresistible combination of crunchy and gooey – the secret to the perfect cookie has been revealed.
Prepare six dishes at once, in the same oven? Chef Coleman shows you how!
The dinner party. Entrée in the stove, side dishes on this or that burner, dessert still unfinished – no wonder you’re frazzled by the time the meal is served. But with a Wolf dual fuel range, it’s “Whole Meal In, Whole Meal Out,” thanks to the dual convection system that circulates heat evenly across all racks, even when the oven is filled with six different dishes at once. Wolf's Chef Coleman prepares a leg of lamb, mac and cheese, roasted potatoes, vegetables and mixed berry crisp all at the same time – and with the most delicious results. Enjoy a glass of wine while dual convection takes care of dinner.
Heat, airflow, exactitude
We believe that 375° should be 375° everywhere. Most ovens can't deliver; they have hot and cool spots that can make cooking or baking a hit-or-miss proposition. Wolf E series ovens and dual fuel ranges are dramatically different, with their advanced dual convection system. Two fans and multiple heating elements control heat and airflow more precisely than less sophisticated single-convection systems. More uniform heat throughout the oven and across all racks, and the efficiency of circulating air around the food, produce faster, more consistent, more predictably delicious results for your baking, roasting, and broiling.
Power plus finesse improves results
Look closely at the gas burners on a Wolf dual fuel range or gas range, rangetop or cooktop. They're called dual-stacked, sealed burners. See the two tiers of flame ports on each burner, one above the other? One delivers higher heat; the other comes on for lower heat settings. Turn it way up for high-Btu searing heat. Twist the knob the other way and you can instantly have the merest breath of flame for simmering without boiling and melting without scorching.
And the continuum of control you have in between– it's like nothing you've ever cooked with before.