The Basics: Ranges

The range has been the basic cooking appliance in the American kitchen since we stopped cooking over the open fire. First fueled by wood, then by coal and now by gas and electricity, the range is an American staple. Although the microwave oven is used most often in our homes, it is still the range around which we plan our kitchens. Simple or complex, the range -- a one-piece combination of a cooktop and an oven -- is usually the focal point of the kitchen.

Most of us have some idea for what we're shopping for when we begin the process of choosing a range -- it may be a stainless finish, a refrigerated range, a convection oven, a large commercial unit or simply the best possible price. Regardless of what you seek, there's bound to be at least one range that fits your needs and likely many more. When shopping for a range, plan on spending anywhere from $299 to several thousand dollars, depending on what features you like and what you can afford.

Range warranties are generally one year for parts and labor. Occasionally a manufacturer will offer a longer warranty or a variation of this rule of thumb, but this is uncommon.

How to Shop

Here are five key questions to ask when shopping for a new range:

What's the difference between gas ranges, electric ranges or dual-fuel ranges?
The first question a salesperson is likely to ask when you are shopping for a range is: "gas or electric?" Most kitchens will dictate this choice unless you are building a new home or doing some fairly thorough renovations. One new and increasingly popular option is the combination of gas and electric fuels in one range, which is known as a dual-fuel range. Consumers who are looking for precise stovetop control and very even baking choose the dual-fuel range because it offers gas burners on top and an electric oven below. As you might expect, you will pay more for the privilege of having two fuels in your range, and you will need to have both fuels available for your range, which could add considerable cost to its installation.

Gas ranges are powered by natural gas -- which must be available in your community -- or by liquid propane (LP), which can be set up and delivered to any location. Those looking for the most precise stovetop control will choose natural gas or, if living in remote locations without access to gas, will opt for propane. Almost all commercial-style ranges will be at least partially gas-powered, as gas is the preferred fuel of restaurant chefs.

In many communities, electricity is the fuel of choice. Electric ranges provide more even baking than gas ranges, and electricity is an excellent choice for fueling convection ovens. Those who are used to electric ranges are often more comfortable using electricity to cook their food and may feel safer not having an open cooking flame in their home. The disadvantage of an electric range is its slower reaction time; this makes it more difficult to control an element for holding a simmer and may increase the time it takes to bring water to a boil. The only exception to this rule is the electric induction element, which is an expensive option that uses magnetism and offers control as precise as any gas burner.

What type of range is best for me?
Ranges come in three configurations: Freestanding, slide-on and drop-in. A freestanding range is, as the name implies, a range that stands alone. It has panels on both sides, giving it a complete finished look from any angle. It is the range of choice if either side will not be placed next to a cabinet. A slide-in range does not come equipped with finished side panels. This configuration is the logical choice if the unit will be placed between two cabinets, and it may even be used at the end of a row of cabinets if the manufacturer offers an optional side panel. The third type of range is the drop-in model; this range is fueled by electricity only and is at least partially supported by the cabinets on either side. Drop-in models are so named because they are installed between two cabinets by lifting and dropping. This range has no bottom drawer beneath the oven; in its place is a panel that matches the cabinetry to give the kitchen more of a built-in look. Though popular in the 1960s and 1970s, this type of range is less common today, but is still available from a number of manufacturers, especially as replacement models to older drop-in ranges.

What new features are available on ranges?
A host of new convenience features have been cropping up on ranges -- especially on electric models.  More and more ranges now offer warming drawers and warming zones.  Warming drawers are found in the bottom of the range in place of the traditional storage drawer.  Some offer a limited range of warming temperatures, while others are so sophisticated they can be used for baking.  Still others offer humidity adjustments that can be used to keep foods as you like them -- either crisp or moist.

Warming Zones are a feature showing up on the cooktop surfaces of electric ranges.  In most cases, these warming zones are simply an additional fifth element with a low wattage of 100 watts or less. Useful for keeping prepared foods warm without scorching, these zones don't usually add a lot to the cost of the range and are quite convenient.  Versatility atop many electric ranges is further enhanced by the addition of dual and triple elements.  These electric elements offer two or three size adjustments so heat can be matched to the pan size.

What size range is appropriate for my kitchen?
Range size is another concern, but many people will lack options in this regard. Since most ranges measure 30 inches in width, most kitchen layouts dictate that this is the size that must be used. More unusual kitchen designs may call for a 36-inch, 40-inch or 48-inch range, or perhaps another less common range size. These larger ranges offer additional benefits such as a second oven or additional burners. In addition to larger models, smaller ranges -- such as 20-inch or 24-inch models -- are available for tight spaces.

Do all ranges have a self-cleaning mode and are easy to clean?
Easy cleaning is an important feature for most busy families, and a self-cleaning oven is a must for many consumers; however, don't make the mistake of assuming expensive models must offer this feature. When shopping for any range -- especially a commercial range -- be sure to check how the oven is cleaned; although they are much more expensive than a typical range, not all commercial-style ranges offer self-cleaning ovens.

Easy cleaning for the surface of the range is as important as it is for the oven. Gas-fueled ranges are outfitted with either open or sealed burners. Sealed burners are easier to clean, as there are no drip pans or tops to lift up; instead, the grates and burner caps are removed, and the surface is wiped clean. Both conventional and commercial-style models now offer these easier-to-clean sealed burners. Professional purists, however, may opt for restaurant-style open burners with more challenging-to-clean drip pans or trays.

Electric ranges will offer either coil or flat, glass-ceramic elements. Coil elements will be cheaper but more difficult to clean and will have drip pans that require removal for cleaning. Flat surface radiant, halogen or induction elements will not require any disassembly and instead can be easily wiped clean.

A few more things to consider are large, stable racks that glide easily out of the oven, storage drawers for extra storage space for pots and pans, and models that offer burners and elements of various sizes. Also, check the lighting in the oven to see it is to your liking and make sure the timer is one you can hear and is suitable to your needs.