01
One kind of equipment, on purpose
Cooking equipment only: ranges, wall and steam ovens, cooktops, griddles, hoods and ventilation liners. Refrigeration is a different trade with a different toolkit and a different set of failures, and we do not pretend otherwise. Narrowing the work is what lets a van carry the igniters, spark modules, thermal fuses, hinge springs and blower parts a first visit usually needs.
02
A mile up changes the diagnosis
Denver is not a sea-level kitchen with a nicer view. Thinner air changes how every gas burner mixes; the water is hard enough to fur up a steam oven inlet; winter air is dry enough that a stiff door gasket cracks instead of flexing. A technician who has only worked at sea level reads the same symptom and reaches for the wrong part.
03
Diagnosis before parts
A control board is the easiest thing to sell and the least likely fault. Most of what actually stops a range is smaller than that: a spark switch stuck closed by a boil-over, a slack hinge spring, an orifice from the wrong altitude kit, a fan bearing gone dry. The visit is spent finding out which, and you get shown the part that failed.
04
How the phone works
Calls are answered around the clock; visits happen inside the posted hours. When you call, the two things worth having ready are the model number from the plate behind the door or under the cooktop lip, and what the appliance was doing when it went wrong.