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Most electric cooktops are
30 inches and most gas models are 36 inches wide. Most are made of
porcelain-coated steel or glass ceramic, with four elements or
burners. Price: about $350 to $1,500 for electrics; $350 to $2,500
for gas; and $1,800 and up for induction models.
Wall ovens. These let you eliminate bending by installing them at waist or eye
level, though you can also nest them beneath a countertop to save
space. Most are electric and offer single or double ovens,
self-cleaning or manual, with or without a convection setting. Width
is typically 24, 27, or 30 inches. Price: $500 to more than $2,500
for double-oven models; figure on about $300 extra for convection.
IMPORTANT FEATURES
For all ranges
Nearly all now include a self-cleaning feature and—for gas models—sealed burners, which keep crumbs from falling
beneath the cooktop. Spending more typically gets you a stainless-steel trim,
a warming drawer, and six or more oven-rack positions.
An especially useful feature: a raised edge around the cooktop to contain spills.
Oven controls are
typically on the backsplash behind the elements or burners.
Slide-in models eliminate the backsplash and
side panels to blend into the countertop. You’ll also find
lower-priced dual-fuel ranges that meld a gas cooktop with an electric oven. But even these
typically cost hundreds more than electric- or gas-only ranges and
haven’t improved performance in our tests.
For electric ranges and cooktops
Consider where the controls are located.
On most electric cooktops, they take up room on the surface. Some
electric cooktops have electronic touchpads that allow the cooktop to
be flush with the counter.
Coil elements, the least
expensive electric option, are easy to replace if they break.
Spending $200 more will buy you a smoothtop
model.
Most smoothtops have expandable or dual
elements that allow you to switch between a
large, high-power element and a small, low-power element contained
within it. Some include a low-wattage element for warming plates or keeping just-cooked food at the optimal
temperature. Some have an elongated "bridge"
element that spans two burners to accommodate
rectangular or odd-shaped cookware. And many have at least one hot-surface light—a
key safety feature, since the surface can remain hot long after the
elements have been turned off. The safest setup includes a dedicated
“hot” light for each element.
Many electric ranges and
cooktops have one large higher-wattage element in front and one in back. An expanded simmer
range on some smoothtop models lets you
fine-tune the simmer setting on one element for, say, melting
chocolate or keeping a sauce from getting too hot.
For gas ranges and cooktops
Pricier pro-style
gas ranges have four or more brass or
cast-iron burners with very high output (usually about 15,000
Btu/hr.), along with heavy stainless-steel construction and beefy
grates and knobs. But these $4,000-to-$6,000-plus ranges are often
outcooked by gas and electric ranges that cost thousands less.
Pro-style brands such as Dacor and Viking have also proven
repair-prone in our surveys.
For range and wall ovens
A self-cleaning
cycle uses high heat to burn off spills and
splatters. An automatic door lock,
found on most self-cleaning models, is activated during the cycle,
then unlocks when the oven has cooled. Also useful is a self-cleaning
countdown display, which shows the time left
in the cycle.
Higher-priced models often
include convection,
which uses a fan and sometimes an electric element to circulate
heated air. It can cut cooking time for large roasts, but you
typically pay hundreds more for it. A few electric ovens have a
low-power microwave feature that works with bake and broil elements to speed cooking time
further. Some use a halogen heating bulb as well as microwaves. Another cooking technology, Trivection,
uses thermal heating, convection, and microwaves to cut cooking time.
Though very good overall, it’s very expensive.
A variable-broil feature in most electric ovens offers adjustable settings for foods
that need slower or faster cooking. Ovens with 12-hour
shutoff turn off automatically if you leave
the oven on for that long. But most models let you disable it, while
a child lockout lets
you disable oven controls for safety.
Electronic touchpad
controls are common, while a digital
display makes it easier to set and monitor
the precise temperature. A cook time/delay
start lets you set a time for the oven to
start and stop cooking, though you shouldn’t leave most foods in a
cold oven for long. An automatic oven light typically comes on when the door opens, although some ovens have a
switch-operated light. Also useful: a
temperature probe you insert into meat or
poultry to indicate doneness. Oven windows without a decorative grid usually offer the clearest view, though you
may welcome the grid to hide pots and pans if you store them in the
oven.
HOW TO CHOOSE
Flexibility is the biggest
reason to trade the usual range for a cooktop and wall oven. But
while you can get an electric cooktop and wall oven for as little as
$1,300 or so, you’ll find top-performing electric and gas ranges
for less than half that amount. Some other shopping tips:
Consider your fuel. Electric elements tend to heat faster and maintain low heat better
than gas burners. But a gas flame makes it easier to see the heat
level. Either is capable of fine performance.
Consider your cooking. If you often cook for a crowd, look for at least one high-powered
element or burner and a large oven. You’ll find more midpriced gas
ranges with the ultrahigh heat once exclusive to professional-style
stoves. High-heat burners can be useful for searing, stir-frying, or
heating large quantities. Range and wall ovens that excelled in
broiling produced well-seared, evenly cooked burgers in our tests.
Balance convenience and
durability. Electric smoothtops are
relatively easy to clean but require a special cleaner and can be
damaged by dropped pots and sugary liquids. Coiltops are tougher, but
they require more cleaning time.
Keep high-tech in
perspective. Ranges with special baking modes
may not outperform conventional models. While touchpad oven controls
are more precise than knobs, front-mounted versions are easy to bump
and reset by accident; be sure they’re well-placed and visible
while cooking. And while induction cooktops take the cake for quick
heating, most begin at nearly $2,000.
Copyright © 2003-2007
Consumers Union of U.S., Inc.
For the latest information on this and many other products and services, visit www.ConsumerReports.org.
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