The 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 that 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.