The range is the workhorse of the kitchen, and if it’s stylish, then it’s probably the centerpiece too. Electric radiant smoothtop ranges remain the big sellers, but you have more options than ever, including double-oven ranges for the multitasker in all of us. And while a cooktop and wall oven combo has its appeal, the two appliances often cost more than one range.
Type Freestanding ranges are the most popular and easiest to install. Typically, the oven control panel is on the back panel, above the cooktop surface. Slide-in ranges give a custom built-in look and easily slide in between surrounding cabinets. The oven controls are on the range front and there’s no back panel. This gives your kitchen a commercial esthetic and showcases your backsplash.
Capacity A roomy oven comes in handy when baking or entertaining. The oven capacity in most ranges will be 5 to 6 cubic feet with total capacity in double oven models reaching over 6 ½ cubic feet.
Many of today’s ranges offer a storage drawer that is convertible to either a warming drawer or fully functioning oven.
Which Type Is Right For You?
There are three types of ranges based on fuel: electric, gas, and dual-fuel, which pairs a gas cooktop with an electric oven. Both gas and electric have their advantages.
Electric Smoothtop
Ranges with electric radiant smoothtops are the popular pick. Most have expandable dual or triple elements that let you switch from a large, high-power element to a small, lower-power element within it. Some ranges have a warming element in the center to keep side dishes warm.
There is a lot of residual heat so when reducing the temperature, it can take a few minutes to really settle at the lower setting.
Electric Induction
Electric ranges with an induction cooktop use magnetic coils below the ceramic glass surface to quickly generate heat directly to the pan, offering precise control. The response is almost as quick as gas.
Magnetic cookware is needed for induction to work. If a magnet strongly sticks to the bottom of a pot, it will work with an induction cooktop. Some stainless-steel cookware is induction-capable, and some isn’t.
Gas
If you prefer cooking with gas, we get it. The flame makes it easier to judge the heat, to get a feel for it, and to quickly move from a high setting to a lower one. While gas may be the foodies choice, bakers prefer an electric oven that produces a drier heat. You can have the best of both worlds with dual fuel.
See us at McMunn & Yates Furniture and Appliance for answers to these or more questions!
