A cooking range puts the two major cooking arenas—stovetop and oven—in one location. The alternative is to buy a separate cooktop and built-in wall oven. Both options are powered by gas, electricity, or both.
Buying a RangeThe most economical and popular choice is the freestanding range (as shown below). The standard model measures 30 inches wide and has the cooktop above the oven. More-deluxe models have a microwave or range hood above the cooktop at eye level. The panel at the back of the stovetop usually holds a clock and a timer and sometimes the controls.
Standard ranges are designed to slide in between cabinets or drop into a cabinet.
With the slide-in type, lips on either side close up the gap between range and countertop to prevent spills from seeping in between. If the range has no backsplash, the wall behind should be protected with something impervious to heat and moisture.
A drop-in range rests on top of the cabinet base, so it does not have a storage drawer or warmer unit at the bottom. The top edges overlap the counter surface to prevent spills from seeping into the cabinet below.
Among the other range options are commerical ranges and refurbished heirloom ranges, but both are considerably more expensive than the standard range.
A commercial range is a good choice only for the serious cook who frequently entertains large numbers of guests. Commercial ranges are heavy (possibly necessitating buttressing the floor), reach dangerously high temperatures, and require a major time commitment in cleaning and maintenance.
For most homeowners, a hybrid ”commercial/residential” model is a better bet. These combine the capacity and look of a commercial range but without the drawbacks. However, they are relatively expensive.
What heirloom ranges contain in nostalgia and charm they lack in cooking space and such modern features as a self-cleaning setting. Some new models attempt to capture the look of grandmother’s range but at a price.
| Electric coil. Of all the types of electrical elements, coils heat up the fastest and therefore save on energy and energy costs. With dual-watt coils, the cook can match the setting to the size of the pan. To heat a small pot, only the interior coils heat up; both coils heat for larger pots and pans. |  |
| Gas. In general, as compared to electric, gas allows cooks to control the heat source more quickly and precisely, a must for any type of cuisine that involves quick saute methods. Some cooktops can be converted into a griddle and/or grill and have downdraft or backdraft ventilation. |  |
| Commercial-style gas. These pro-style ovens have all the benefits of a commercial range without the drawbacks. Calibrated controls adjust gas burners to hold steady, even flames; a grate in the center allows for shifting pans without having to lift them. |  |
| Smooth-top electric. Quickly heating radiant ribbors or coil elements sit beneath a ceramic-glass surface, which provides for easy cleanup. Most new models come with safety features to prevent accidental burning because it was not obvious a burner was still on. |  |
Buying a Cooktop
A cooktop is simply the top of a range separately located from the oven below. It fits into a cutout in the countertop and can either rim the counter or be flush with it. The depth can run anywhere from a slim 2 1/2 inches, which retains a generous amount of space in the cabinet below, to 8 inches; however, models with a downdraft ventilation system can measure 16 1/2 inches deep. Like the cooktops on gas and electric ranges, most models come with specialized accessories that fit over a pair of burners to convert them into a griddle or grill.
Burners & Grates
Whether you are buying a new range or cooktop, be sure to select a model with burners sized to fit your pots and pans and that are suitable for the type of cooking you do.
A typical configuration includes one large burner, two medium burners, and one small burner. Of course, if you frequently cook for a large family or groups, you will probably need at least two large burners. Just keep in mind that the cooktop must be wider than the standard 30 inches if you want more than four burners.
Some cooktops offer two pairs of burners with a central grate on which you can rest hot pots, a grill for indoor barbecuing, or a griddle (as shown above).
Buying a Built-In Wall Oven
Built-in wall ovens are popular because they can be blended in with the cabinetry and set at heights that are convenient for use. With these, it’s easy to peek in to see the bread rising or the turkey browning.
The standard width of a wall oven is 30 inches, but you can buy a narrower oven if you shop around.
If your kitchen can afford the space, you may want to opt for a double oven; with one of these, you can roast the turkey and bake the bread at the same time.
Some busy kitchens have both a wall oven and a range. The wall oven handles everyday baking and broiling, and the range’s oven kicks in for multicourse meals and large parties.
Buying a Convection Oven
Convection ovens cook faster and more evenly than most conventional ovens because, inside the oven, a high-speed fan circulates the heated air around the food being cooked. Cooks often testify that foods baked in a convection oven taste more delicate, brown more evenly, and stay juicier.
Convection ovens are sold in both gas and electric models and may be built into cabinety or come as part of a freestanding range. There are two types: the standard type with burners at the bottom of the oven, and the “true” convection oven with the burner at the rear of the oven chamber. The latter type is preferred for its even heat distribution.
