Ranges & Ovens

Have you ever heard the expression, “now you’re cooking with gas!”? If so, you already know why gas appliances are a popular choice and why many professional chefs prefer to use a gas range. They get hot fast, bake evenly and cool quickly. When time is short, gas gets the job done fast. Gas is efficient and provides a consistent temperature and precise heat control. The heat inside gas appliances tends to be slightly humid. If you like baking, this moist heat helps keep baked food from getting hard. A gas range is also the preferred option for frying, sauteing and more. Gas ranges are ideal for a wide range of cooking techniques and many professional chefs agree that they offer the greatest number of benefits.

Electric stoves and cooktops cost less upfront than gas models. They also eliminate the risk of gas leaks and they are easier to install. Electric stoves produce dryer heat and are less prone to rusting however, the dry heat isn't the first choice of bakers. They also take longer to heat and for people who cook frequently, they are generally less efficient in the long run than gas.

Freestanding stoves are designed for maximum flexibility. They have finished sides and a back guard on which the oven controls are located. Burner controls may be located on the back guard as well or on the front. The design makes them easy to install virtually anywhere in your kitchen, and they come in various styles and colors including stainless steel. From standard four-burner models to models with six burners or more, these kitchen stoves offer a lot of versatility. Whether you are cooking for yourself or for a crowd, there is a design that will perfectly suit your needs.

Slide-ins, also sometimes referred to as drop-ins, model are meant to be slid into place. All of the stove’s controls are situated on the front and there is no back guard. This style is ideal for homes with tile backsplashes that homeowners would rather not cover. The top usually slightly overlaps the countertop. In addition to creating a built-in look, slide-in models are easier to clean than freestanding. Available in both single and double oven styles, slide-in stoves also come in various sizes to fit virtually any kitchen.

Wall ovens are cooking appliances that are built directly into a kitchen’s wall. Unlike other styles, they do not have a cooktop surface. Homes with wall ovens and even double wall ovens typically have cooktops installed directly in their countertops. Wall ovens come in numerous sizes, and both single ovens and double wall ovens provide numerous benefits for casual home cooks and aspiring chefs alike. Combination wall ovens can even merge a traditional thermal model with a convection or microwave model for even more versatile cooking. Wall ovens have become increasingly popular in modern, high-end residential kitchens. Many have stainless steel fronts that make them the star of the room. Since they are mounted directly into the wall, wall ovens also work well in kitchens where the available floor space is minimal.

The classic stove that is most common in homes is the thermal oven. Thermal models heat the air inside to a specific temperature to cook food. The air inside does not move and sometimes the temperature is not consistent throughout. They tend to take the most time to cook food because the heated air is not circulated when the stove is in use.

If you love baking, a convection oven is a great investment. Convection ovens have fans that constantly circulate the air. This results in a more even temperature that allows foods to cook more evenly and at a lower temperature and in less time. Convection models also use less energy because they use heat in a more efficient manner. Convection also works well for reheating food and it is becoming an increasingly popular options for professional bakers. When you need consistent, even heating, convection is the way to go.

If you are a chef who wants the latest and the greatest, check out an induction stove. These tech-savvy kitchen appliances use magnetic coils and electricity to deliver heat directly to the pan. While the pan is heating the temperature never rises on the surrounding surface. Food cooks quickly, and no energy is wasted during preparation.