A Range of Options

Additional flexibility.

Range Basics
With or without the oven?

Ranges offer a variety of options. You can go with the old-fashioned combination range and oven or go for a sleeker look and add a range to your counter for flexible cooking. Ranges come in either free-standing models which include the oven to drop-in models which can be fitted to any number of places within your kitchen.

The Basics

Consider these questions:

• Size: Ranges come in 30-inch and 36-inch models or commercial sizes that can be twice as wide.
  
  
• Venting: All ranges need ventilation. You can choose from overhead, downdraft vents or pop-up rear vents. If you are moving to a commercial-style range, don't be surprised if you need to rebuild your current ventilation system.
  
  
• Going Electric? Choose Coil, Glass or Induction The top is a BIG concern. If you want to use electric ranges, you must choose among coil (the traditional choice which heat up well but take time cooling), glass or radiant heating (which heats and cools easily and cleans up with a wipe) and induction (which uses electro-magnetic energy which is safer because it doesn't heat up the surface and cleans easily). Got
  
  
• Gas? Gas is the preferred choice for ranges among chefs. It is easy to control and achieves great results. However, if your house isn't set up for gas, your electric choices are quick good too.

Style a Problem?

Look at a number of options to save. A commercial range can cost a fortune. If you just like the style and don't need the capability, check out the look-alikes that come in at half the price.

Next Element...

Cooling it off.

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