Jacksonville · St. Johns County
One cabinet, two entirely different machines
A dual-fuel range is a gas cooktop sitting on top of an electric oven. Two tiers of sealed burner ports, a spark module and a gas train above; a resistive element, a convection fan and a control board below. They share a fascia, a badge and almost nothing else — which is why an oven that runs cool and a burner that keeps clicking are usually two separate repairs, and why being told they are one is the fastest way to pay twice.
Hearth & Range Service Co. is an independent repair shop for Wolf cooking equipment — ranges, rangetops, cooktops, wall ovens, convection steam ovens, warming drawers, coffee systems and ventilation — within 40 miles by road of Fruit Cove, St. Johns County, Florida. Cooking only, and nothing else.
Cooking appliances only
We work on cooking equipment: ranges, rangetops, cooktops, wall ovens, convection steam ovens, warming drawers, coffee systems, microwaves, vacuum-seal drawers, ventilation hoods and outdoor grills. Wolf does not build refrigeration — that is Sub-Zero, a sister brand under the same parent — so a refrigerator call is not one we take.
That focus is deliberate. A kitchen full of built-in cooking appliances is a different discipline from general appliance work: the ovens are heavy and cabinet-mounted, the ventilation is ducted through the structure, the steam equipment is plumbed, and half the faults we get called for turn out to be the installation rather than the appliance. Doing one thing means we recognise those patterns quickly instead of working them out on your time.
- Dual-fuel ranges
- Gas ranges
- Rangetops
- Induction and electric cooktops
- Built-in and wall ovens
- Convection steam ovens
- Warming drawers
- Coffee systems
- Microwaves and vacuum-seal drawers
- Ventilation hoods
- Outdoor grills
How a diagnosis actually runs
The order we check things in, and why that order
Almost every expensive mistake in this trade comes from diagnosing in the wrong sequence — condemning a part before establishing that the appliance was being fed properly, or replacing an element that failed because of something still sitting upstream of it. The sequence below is the one we work through on a first visit, and it is deliberately front-loaded with the things that cost nothing to check.
It also explains why we ask you to describe what you observed rather than what you concluded. A cooktop fault and an oven fault on the same range are usually two unrelated repairs on two unrelated systems, and the appliance does nothing to tell them apart for you.
- Reproduce the fault. Nothing gets diagnosed from a description. That sometimes means waiting for an oven to reach setpoint, or running a convection fan until it is hot enough to make the noise you called about.
- Check the supply before the appliance. The circuit behind a built-in appliance, whether it is dedicated or shared, and the gas supply at the appliance. An appliance that is fed marginally produces intermittent faults that imitate a failing control board almost perfectly.
- Then everything mechanical you can see and feel. Door seal and hinge geometry, burner caps sitting flat and ports clear, baffle condition, the damper and the duct run. These are the faults most often misread as electronic ones.
- Then measure. Sensor resistance against temperature, element continuity, spark and valve behaviour, what the board is actually switching. A meter reading is evidence; a symptom is a starting point.
- Then, and only then, price a part. With the model and serial number, because on this equipment the correct component frequently depends on the serial break rather than the model alone, and a written estimate before anything is ordered.
Where a part has to come in rather than come off the van, we say so at the estimate and give you the honest lead time. Built-in cooking equipment is worth repairing far longer than freestanding equipment is — the appliance is joinery as much as machinery, and replacing it usually means replacing cabinetry too — but that argument only holds if the diagnosis was right the first time.
How a visit works
A $129 flat diagnostic fee covers the visit and the diagnosis, and it is credited toward the repair if you go ahead with the work. You get a written estimate before anything is replaced.
We reproduce the fault before we diagnose it, which sometimes means waiting for an oven to come up to temperature or for a convection fan to get hot enough to make the noise you called about. Then you get a written estimate covering parts and labor, and nothing is ordered or replaced until you have said yes to it.
Labor is warranted for 90 days and parts for 365 days. We fit genuine OEM parts.
Where we go
We cover 40 miles by road from Fruit Cove in St. Johns County. Every distance we publish is drive distance, measured on the road you would actually take, not a straight line on a map.
Owner feedback
What owners said afterwards
4.9 out of 5 from 51 customer reviews. Each one below is a single visit, in the words of the person who paid for it. Read all 51.
Temperature was swinging forty degrees either side of the setting. The sensor probe had drifted badly out. He fitted a new probe, verified it against his own gauge, and left the oven holding within a few degrees.
Konstantin E.2026-07-29
The control knob had lost every marking and the drawer ran hotter each time we used it. He replaced the thermostat and the knob together, then verified the settings against a thermometer at three points.
Evander Z.2026-07-17
Salt had seized the knob shafts so badly that two of them turned together as one. He pulled the valves, cleaned and regreased every one, and refitted the bezels straight. It feels like a different range.
Casimir T.2026-06-12