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Buying Guide - Ranges
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Before you buy a new Kitchen Range/Stove take a few moments to read our range buying guide for some important tips and ideas.
Start by answering some basic questions:
1. Do you need/want an Electric, Gas (Natural or Propane), or Dual Fuel (Gas Cooktop & Electric Oven) range?
2. What style are you interested in (Free-Standing, Slide-In, Drop-In, or Commercial / Pro-Style)?
3. What size (width) do you need/want.
Once you've answered these you can concentrate on specific features for your new range.
Electric Ranges
Most models provide consistently good performance and flexible features for multiple cooking purposes and are generally less expensive than comparable gas models. They allow you to maintain very low heat, which is not always possible on some gas models. It can be more difficult to regulate temperature with electric heat than with gas. Electric ranges all broil inside the oven leaving the bottom compartment available as a storage or in some cases, a warming area or second oven. When used as a second oven, the smaller compartment is actually moved above the larger main oven. These ranges require a 240/208 Volt & 40/50 Amp electrical supply.
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Standard Coil Burner. The coil sits above the range top surface or into a recessed cavity. The coils are more vulnerable to spills but drip pans capture spills and are generally easy to access, remove and clean. These units are usually less expensive.
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Radiant or Smooth-Top Electric Ranges. The radiant elements are installed beneath a glass ceramic surface presenting a sleek integrated appearance. These cooktops are easy to clean. The radiant elements heat quickly and evenly.
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Gas Ranges
Gas range surface burners allow you to select different levels of heat which can cool down or heat up cookware almost instantly, offering more precise temperature control. They are typically more expensive than comparable electric models, but are usually cheaper to operate. A gas range requires a steel flex-connector to be attached to a stationary gas supply line. Most new gas ranges have electric "pilotless" ignition systems as well as electronic oven controls so you'll also need a 120 Volt 3-prong grounded outlet.
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- Higher quality gas ranges offer special burners for fast, high output heat for quick boiling or searing. They also offer burners that hold a gentle low heat for simmering sauces and liquids.
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- Many models feature sealed gas burners, which make clean-up easier and prevent food from being trapped under the burners.
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- Manual Clean gas ranges have the broiler on the bottom of the range underneath the main oven cavity. Self Clean models broil inside the oven and free up the lower compartment for use as storage, or in some cases a warming drawer or second oven. When used as a second oven, the smaller compartment is actually moved above the larger main oven.
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- Higher quality gas ranges offer heavy duty burner grates. The lower price models use painted steel while the more expensive ones use cast iron or porcelain coated cast iron. A heavier grate is less likely to move when your pan is moved.
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- Most gas ranges are manufactured for use with natural gas. If you require liquid propane, the range may be converted by your propane supplier. Some models require the purchase of a conversion kit in order to do so.
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Dual Fuel Ranges
A dual fuel range consists of a gas cooktop and an electric oven. These are considered to be the best of both worlds so to speak. You get the instant response of gas surface burners along with the even heating performance of an electric oven. These ranges are typically among the higher priced of all ranges. You would need both a 240/208 Volt & 40/50 Amp electrical supply and a gas supply line to install a dual fuel range. The cooktop is manufactured for use with natural gas but may be converted for liquid propane with a conversion kit, usually for an additional fee.
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Free-Standing
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The most popular style. These ranges have finished, fully enclosed side panels so they may be used with or without cabinets. Most models have the oven controls located on the backsplash. Electric models typically place the burner controls on the backsplash while gas models have their controls on the front directly below the cooktop. Free-standing ranges are widely available in gas or electric and have limited availability in dual fuel configurations.
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Slide-In
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Slide-In w/ Downdraft |
A slide-in range is essentially a free-standing range with the backsplash removed and placed in front of the cooktop just above the oven door. These ranges typically do not have finished side panels and are designed to "slide into" a space between your cabinets. They are also designed to give the appearance of hanging from your countertop so you should have a strip of counter running behind the range itself. In the event that you do not have any counter between the range and the wall most manufacturers offer a trim piece or backguard filler for an additional fee. You may also attach a finished side panel if you will not have cabinets on both sides of the range. Slide-in ranges are widely available in electric, gas, and dual fuel. These ranges are also available with built-in downdraft ventilation systems which eliminate the need for separate range hood. The drawback is the ventilation system replaces your storage drawer.
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Drop-In
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A drop-in range is essentially a cooktop attached to a wall oven with a shared control panel mounted between them. Not only do these ranges not have finished sides but they also require a base to be set on in order to reach countertop height. As a result, drop-in ranges do not have lower storage compartments. This style is designed to be "dropped into" a space between your cabinets. Just like a slide-in you should have a strip of counter running behind the range itself for proper installation. You may purchase a trim piece in the event that there is not countertop behind the range. Drop-ins are typically only available in electric.
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Commercial / Pro-Style
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Pro-style ranges offer the performance and flexibility of restaurant quality ranges in a package that's safe for use in your own home. These ranges offer multiple cooktop configurations (burners, griddles, char-broilers, French Tops) as well as extra large and double ovens. The controls are mounted on the front just above the oven. The gas surface burners often put out more heat than a traditional range. Most Pro-Style ranges require the purchase of a backguard or backsplash. Your options vary from brand to brand but most offer a low profile island design, a medium height design, or a tall design with a shelf. This type may be installed as free-standing, slide-in, or drop-in depending upon your preference. They are most commonly available in gas and dual fuel, but a few are available in electric.
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Available Widths
The following chart breaks down what sizes are available and their corresponding styles:
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Width
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Available In....
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20”
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Free-standing. Electric or Gas. This size is considered "Apartment Size"
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24”
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Free-standing and Commercial. Electric or Gas. May also be considered as "Apartment Size"
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27”
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Drop-in, electric.
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30”
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Free-standing, Slide-in, Drop-in, Commercial. Electric, gas, or dual fuel. Widely considered the "Standard" size.
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36”
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Commercial, with limited availability in Free-standing. Gas or Dual Fuel.
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40”
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Free-standing, Electric or Dual Fuel.
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48”
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Commercial, Gas or Dual Fuel.
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60”
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Commercial, Gas or Dual Fuel.
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Feature Glossary
- Electronic Temperature Controls - allow for more accurate cooking temperatures.
- Self-Cleaning Oven - eliminate the need for manual scrubbing as well as strong smelling cleaners. Works by heating the oven to a high temperature that burns off any stains. Usually a preset time, but also available with variable time settings on some higher end models.
- Programmable Cooking Options - allow you to preset your oven to automatically turn on and off in order to cook meals even when you're not home. Some even allow you to preset times for specifics dishes/recipes just in case the cook isn't the one who's home to heat the meal.
- Convection Ovens - cook roughly 30% faster than conventional ovens. Available in different configurations, but all basically use a fan or fans to circulate heat around your food thereby speeding up the cooking process. Less expensive models require manual control of the fans (referred to as "SpeedBake") while higher end ones tie the fan control into the automatic oven controls. Higher end models also often use a heating element around the fan itself in addition to the standard bake/broil elements/burners - usually referred to as "True" or "European" Convention. Better models also offer a conversion system that automatically reconfigures your standard oven cooking temperature and time to it's convection equivalent.
- Simmer Burners - provide low, gradual heat when required for a variety of cooking needs such as preparing soups and sauces.
- High-Heat Burners - provide higher than average output for faster boiling or searing. Gas models usually use 12,000 up to 17,500 BTU's.
- Warming Drawers - as the name suggests, you are able to store cooked foods, keeping them warm and moist until ready to serve. These take the place of a storage drawer on a Free-standing or Slide-in range.
- Warming Zones - serve a similar purpose to warming drawers except these are located on the cooktop of an Electric Radiant surface range.
- Dual Element Burners - offered on some smoothtop radiant Electric ranges. These consist of one or more burners located within another burner allowing you to set the burner's size to your cookware's size.
- Bridge Element Burners - offered on some smoothtop radiant Electric ranges. These consist of two burners linked via a "bridge" to provide an extra long heating element for use with cookware such as griddles.
- Custom Broil - allows you to change the broiler's temperature to accommodate different foods. May be as simple Hi, Med, or Lo or an exact temperature setting.
- Seamless or Continuous Grates - create one useable work surface on a gas range so you may easily slide cookware between burners without lifting.
- Modular Cooktops - these are offered on downdraft slide-in ranges and allow you to switch from standard burners to griddles, grills, rotisseries, wok rings, and more.
- French Top - offered on Commercial ranges for the ultimate restaurant style range. A French Top appears to be a large griddle but it's actually different heating areas separated by circles. The closer to the center, the hotter the area.
- Hot Surface indicators - notify you that your electric burners are still hot after they've been shut off.
Make sure it will fit!
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- Measure the space that you have available for your range. Know the width, depth, and height of the area you want the new model to fit into before you shop.
- Verify that you have the correct connections available:
- For Gas - a fixed, solid steel gas supply line, located above the floor and a dedicated 120-Volt 15/20-Amp grounded 3-Prong outlet.
- For Electric - a dedicated 240/208-Volt, 40/50-Amp 3 or 4-Prong grounded outlet.
- For Dual Fuel - a fixed, solid steel gas supply line, located above the floor and a dedicated 240/208-Volt, 40/50-Amp 3 or 4-Prong grounded outlet.
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