Getting Started

Gas and electric ranges can give you fine performance. Serious chefs prefer gas for the quick response and visual confirmation of a flame. But electric elements generally heat faster and maintain low heat more precisely. Dual-fuel ranges combine a gas cooktop with an electric oven. We see no advantage in that combination.

Most ordinary electric and gas ranges are 30 inches wide, while the huge pro-style gas models favored by decorators may span 36 inches or more. But more ordinary ranges now have beefy knobs, rugged grates, and all-stainless construction. In this range guide, we compare and contrast types and features.

Types

Stand-alone ranges are best for kitchens where you're simply replacing a range or where the range is the centerpiece, as with professional-style ranges. There are two types of ranges: electric and gas.

Most smoothtop ranges have four elements in three sizes: one or two medium-power elements (about 1,500 to 1,800 watts), a small element (about 1,200 watts), and one or two large ones (about 2,500 watts or more). Some have a fifth element-typically a 100-watt warming element-instead of a center section.

Coil-top electric ranges still offer the most performance for the dollar. But smoothtops, which place the elements beneath a sleek ceramic surface, have displaced coil tops in all but the lowest-priced models. Induction elements use magnetic coils below the ceramic-glass surface to generate heat directly in the pot or pan rather than the cooking surface.

Coil tops generally heat faster than smoothtops, and they're less expensive as a group. Smoothtops are sleeker and make it easier to wipe up spills because there are no electric coils or gas burners protruding above the surface. Induction cooktops take the cake for quick heating and energy efficiency.

Coil-top models won't win any styling awards. Induction elements add to the price and require special magnetic cookware.

The capacity of a burner is measured in British thermal units (Btu) per hour. Most gas ranges have four burners in three sizes: one or two medium-power burners (about 9,000 Btu), a small burner (about 5,000 Btu.), and one or two large ones (about 15,000 Btu or more). Some have a fifth burner instead of a center section. Gas-on-glass models that mount gas burners above a smooth ceramic surface are an option.

An experienced chef may find it easier to judge heat by the appearance of the gas flame. Smoothtop and coil elements tend to retain heat longer than gas burners when you move from a high to a low setting.

In general, electric ranges provide faster high heating, though performance is mode specific.

Features

Keep high-tech options in perspective. Some individual features are no guarantee of good overall performance. Here are the range features to consider.

It lets you disable the oven controls. We recommend it for households with children.

Many higher-priced electric and gas ovens use a fan to circulate the hot air in an oven. Convection reduces cooking time, especially for large roasts.

We prefer it to a knob. It allows for more-precise temperature setting.

Be sure they're well placed and visible while you cook. Front-mounted pads are easy to bump and reset by accident.

On electric and gas ranges, look for at least one high-heat element or burner (at least 2,500 watts or 15,000 Btu), especially if you often cook for a crowd. High heat sears and stir-fries especially well, and it can heat large quantities quickly. On gas ranges, sealed burners keep crumbs from dropping beneath the cooktop.

This light warns when an element is still hot and is particularly useful on smoothtops.

In a gas range, it provides an extra-low setting for delicate sauces. But this feature is not essential--the other burners should be capable of simmering.

It contains spills and makes cleanup much easier.

It uses high heat to burn off spills and spatters in the oven. An automatic safety lock on most self-cleaning models prevents the oven door from being opened until the oven has cooled. Some models have a countdown display that shows the time left in the cycle. The self-cleaning cycle helps eliminate the drudgery of cleaning an electric or gas oven by hand.

The more the better. You can adjust for the size of the food and distance to the broiler element or flame.

Only the least-expensive electric models use coils these days. Smoothtops make it easier to clean up spills but require a special cleaner, and dropped pots and sugary liquids can damaged them. Coil tops are tougher and easier to replace, but they require more cleaning time.

Most smoothtops have expandable (dual or triple) elements that allow you to switch between a large, high-power element and a small, low-power element contained within it. Some have an elongated "bridge" element that spans two elements to accommodate elongated cookware. Many have one or more hot-surface warning lights--a key safety feature because the surface of an electric range can remain hot long after the elements are turned off.

It lets you set a time for the electric or gas oven to start and stop cooking. But this feature is not essential--you shouldn't leave the oven on when it's unattended, and most foods shouldn't stay in a cold oven for long.

This microwave feature in some electric ovens speeds cooking. Trivection uses three technologies--thermal heating, convection, and microwaves--to reduce cooking time. It works very well, though it's expensive.

This convenient feature helps keep plates and food warm and comes in handy when you are cooking for a crowd.

Most electric and gas ovens have it. It provides adjustable settings for foods that need slower or faster cooking.