The Basics: Freestanding Gas & Electric Ranges
A range is really two appliances in one; a set of burners for cooking with an oven underneath. Freestanding ranges have panels on both sides and can stand alone in a room. They do not need to be installed between cabinets. Some manufacturers offer the same unit for both freestanding and built-in installations. In this case, you will need to order side panels to finish your range. Surface burners (gas) are available in standard or sealed versions. With sealed burners, cleaning spillovers is much easier. Gas ranges are sold with burners rated in Btu's.

The best models will offer a range of Btu's on their burners. Low Btu burners are best for control of delicate foods such as sauces, while high Btu burners are best for tasks that require high heat, such as stir-frys. Electric ranges are sold with either smooth-top cooking surfaces or coil elements. The ease of cleaning smooth surfaces has caused an increase in the popularity of smoothtops. Look for radiant ribbons encased in glass-ceramic surfaces, but be prepared to use only flat-bottom cooking vessels. The included oven will be either standard or convection. A convection oven will cost more, but offer more even baking and browning.

Still other ranges offer a variable time self-clean feature, which allows you to determine the amount of time the oven will clean. Commercial-style equipment for the home has become increasingly popular. All of the products sold at Abt are rated for home use.Both gas and dual-fuel models are available. As these units produce more heat than standard home ranges, high-powered ventilation systems are required. Special clearance or gas hookups are not required, but many manufacturers suggest fireproof backsplashes between the burners and the hood due to the high heat that is produced.

How To Shop For A Range
Look for convenience features that are important to you. Self-cleaning is the most popular one, but large viewing windows, extra shelves, removable doors, storage drawers, electronic controls, timers, and lighting are also in demand. Many ranges today offer top broiling. This is a convenient feature that eliminates bending over to use the broiler. Some versatile models will allow you to select a broil temperature other than 500 degrees. This provides for individual preferences. Still other ovens offer a variable self-clean feature that allows you to determine the amount of time the oven will clean. This is more convenient than having your oven unavailable for an extended cleaning cycle.

Before purchasing a range you should be aware of what style range you want.  Ranges come in three different styles: Dual Fuel Ranges, Free Standing Ranges, and Slide In Ranges.

Gas Range Terms

Burners (BTU/hr): Most ranges have four burners in three sizes: one or two medium-powered (9,000 BTU/hr., maximum), a low-powered simmer burner (rated as low as 5,000 BTU/hr., maximum), and one or two high-powered burners (typically up to 15,000 BTU/hr. in mainstream and upscale ranges, and up to 18,000 BTU/hr. in pro-style ranges). The latter are for fast heating, searing, and other high-temperature cooking.

Convection Oven: The convection feature on an oven speeds roasting with a fan that forces warm air around the oven.

Grates: The grates on a gas cooktop vary in material and design, and are determined mostly by the price you pay for a range. The least expensive ranges have thin steel grates that cover only the burners. Upscale models generally have beefier grates made of porcelain-coated cast iron. These grates are also sometimes continuous, covering the whole cooktop. This allows you to easily slide pots on and off the burners. The most expensive, pro-style ranges typically have even heavier cast-iron grates that are almost always of the continuous design.

Large oven window: Large oven windows are common on upscale ranges. They may or may not afford a better view than smaller windows, depending on interior oven lighting and whether or not they are patterned or clear.

Oven rack positions: Most ranges have five rack positions, and some pro-style models have only three. Six rack positions add baking and broiling versatility.

Stainless steel exterior: The commercial look of pro-style ranges depends heavily on stainless-steel or burnished-chrome panels and fittings. Currently, this stainless-steel look is trickling down to traditional home-brand models. However, such models often use stainless-steel more sparingly than the bona fide pro-style ranges; for example, they may only add stainless-steel trim, rather than a full door or other paneling.

Style of range: Freestanding ranges can fit in the middle of a kitchen counter or at the end. Two other styles, with similar parts and features, are: slide-ins, which fit into a space between cabinets, and drop-ins, which rest atop toe-kick-level cabinetry and lack a storage drawer.

Warming drawer: This feature can keep hot foods warm or heat serving bowls and plates. It can also be used as a storage drawer. Keeps food warm and moist without cooking it any further.

Warming element on cooktop: A low-powered cooktop element in the center area of the cooktop surface designed to keep food warm.

Electric Range Terms

Accellis 2X technology: Found on Maytag electric ranges. Cooks food much quicker than a traditional range, with no preheating.

AccuBake Advanced temperature management system: Whirlpool's thermostat monitors oven temperature. The microprocessor independently cycles the bake and broil elements as needed to maintain desired temperature for consistent baking results.

Auto Start/Stop: Allows you to preset the start and stop time, and the temperature.

Automatic Safety Latch: On select ranges, when the self-cleaning cycle is selected, a latch automatically locks the oven door shut. It will remain locked until the self-cleaning cycle is completed and the temperature inside the oven has cooled to an acceptable level.

Blackglass Door: The front of the oven door is designed in black glass for a stylish appearance.

Bridge Element: An extra element positioned between two main elements on a smoothtop that can be turned on to create a large surface area for long pans such as a griddle or fish poacher.

Broiler: The gas burner or electric heating element on the ceiling of the oven cavity or in a separate compartment underneath the oven cavity that is used to cook foods.

Broiler Pan and Grid: A porcelain enamel-on-steel broiler pan and chrome grid is sturdy and durable for years of use. Narrow slots in the rack drain fat and juices into the pan. The slots shield the pan from direct heat to minimize splattering and smoking, which makes cleanup easier. May be sold separately.

BTU (British Thermal Unit): A means of measuring the power of a gas burner. The higher the BTU number, the quicker food heats.

Built-In Range: A range designed to be installed in cabinets, as opposed to freestanding. Such units have unfinished sides.

Canopy Light: Provides convenient lighting across a cooktop.

Capacity Plus Half-Rack: A half-rack is designed to make better use of the oven space. It is especially helpful when cooking large items like turkeys.

Ceran: This glass surface is translucent, smooth, and porous-free. The easy-to-clean top is thermal and shock resistant. The glass is able to withstand a pot or pan being dropped on it, as well as temperatures exceeding 1200 degrees.

Coil: A type of heating element found on electric cooktops that delivers heat through a piece of metal wound in a spiral and set in a recessed area.

Convection Oven: The convection feature on an oven speeds roasting with a fan that forces warm air around the oven.

Digital Clock With Timer: The electronic clock features a display window that enables the user to easily read the time of day or the oven timer.

Drip Bowls: Located under the elements on a range, they are designed to contain spills and reflect heat upward for efficient cooking.

Door Latch Or Lock: A lever, usually positioned above the oven handle, that locks the oven during the self-cleaning process to protect the user from the extreme heat generated during the cycle.

Double Oven: A cooking appliance that features two separate ovens to let you cook or warm at different temperatures. Typically, double ovens are built-in and feature two conventional ovens, although they may also be available in various combinations including conventional, convection, and microwave ovens. Ranges may also feature double ovens.

Downdraft Venting: An option on cooktops and some ranges that allows smoke and food odors to vent down through the unit as opposed to being pulled out by a range hood fan. The location of the intake for the vent varies.

Dual Element Baking: During baking, most ranges produce heat with both the bake and broil elements. This provides faster preheating and more uniform baking results.

Dual-Bake: Found on Maytag ranges, it independently operates the upper and lower elements for more uniform baking results.

Dual-size Heating Elements: You should match the size of the pan with the element. Dual-size heating elements allow you to adjust the element to fit either a large or a small pan.

Electronic Oven Control: These controls are designed to set the bake and broil temperatures. This type of control maintains the temperature accurately and improves baking results.

Elements (watts): Most ranges have two large, higher-wattage elements (of up to 2,600 watts) and two lower-wattage elements (of 1,200 to 1,800 watts, maximum). Many smoothtops have dual-element burners, which consist of a small element within a larger one, giving you additional flexibility; such burners are listed as 1,000/2,500 watts (dual).

Freestanding Range: A gas or electric cooking unit designed to stand alone instead of being built into the cabinetry. Freestanding units have finished sides.

Halogen Burner Elements: These elements are similar to radiant elements in terms of appearance, ease of cleaning, and heat response. They produce quick heat and cool down quickly.

High Wattage Coil Element: High wattage elements heat up fast, provide good heat distribution, and create a sturdy work surface.

Hot Surface Indicator Light: Found on smoothtop ranges, this light comes on automatically when the heating element is turned on and stays on after the element is turned off until the surface cools down.

Induction Cooking: An induction-cooker element (called a "burner" on a gas stove) utilizes electromagnetism generated by electronics in the element under the unit's ceramic surface. Placing a magnetic material like a cast-iron skillet above the element "induces" energy, or heat, into the skillet.

Large Oven Window: Large oven windows are common on upscale ranges. They may or may not afford a better view than smaller windows, depending on interior oven lighting and whether they are patterned or clear.

Lift-Up Cooktop: This feature allows you to raise the cooktop and clean underneath it. Two metal rods snap into place, locking the cooktop in a raised position.

Lock-Out: This option prevents unwanted oven operation.

No-Drip Porcelain-Enamel Drip Bowls: Maytag's drip bowls are designed without a hole at the bottom of the bowl. This design makes cleanup easier for the user, since food can't fall through the bottom of the bowl.

Oven Capacity: The volume of the inside of the oven measured in cubic feet. An oven has an average capacity of 4 cubic feet.
Oven Rack Positions: Most ranges have five rack positions, and some pro-style models have just three. Six rack positions add baking and broiling versatility.

Oven Light: Lights up the inside of the oven so you can see how the food is cooking.

Porcelain Drip Bowls: More durable and easier to clean than standard chrome bowls.

Pull-Out Broiler: A broiler located below the oven using direct heat to cook foods rapidly and seal in juices. This style is usually found on standard clean ranges.

Radiant Element: This type of element has a fast visual response as well as quick response to temperature settings. The heat is transmitted upward from the element beneath the glass surface, enabling the rest of the cooktop to remain cool.

Range Cord: To operate an electric range, a separate 230-volt range cord must be purchased.

Recessed Broiler: Found on Maytag ranges, the broiler is recessed into the upper portion of the oven. This creates more usable space inside the oven cavity and reduces the chance of it being damaged by pans, etc.

Recessed Oven Door: Stops heat from escaping onto adjacent cabinets, protecting them from discoloration.

Removable Elements: Electric coil elements that can be unplugged or tilted up for easier cleaning underneath.

Self-Adjusting Rear Leveling Legs: A feature that automatically levels a range when one side of the unit is installed and balanced.

Self-Cleaning: Insulated and designed with a cycle that raises the oven temperature to bake away food deposits. After the cycle is done, wipe out the oven with a damp cloth.

Simmer burner: A burner that provides less cooking power than a standard burner to prevent foods from overheating. Typically, simmer burners have 5,000 BTUs or less.

Slide-in: A range without side panels or a backsplash that is intended to be installed by sliding it between cabinets.

Smoothtop: Cooking elements covered with impact-resistant, easy-to-clean ceramic glass. The element is directed upward toward the pan so it heats up very quickly. The built-in temperature limiters maintain the temperature it was set at, improving cooking results. The cooktop is smooth and seamless. There are no drip bowls or trim rings to clean. Cleaning the surface is fast and simple with a damp cloth. For spills that have hardened during cooking, a single-edge razor blade can be used on the surface by carefully scraping underneath the spill. For best results, use cookware with a flat bottom that closely matches the size of pan to the size of the element.

Stainless Steel Exterior: The commercial look of pro-style ranges depends heavily on stainless steel or burnished-chrome panels and fittings. Currently, this stainless-steel look is trickling down to traditional home-brand models. However, such models often use stainless steel more sparingly than the bona fide pro-style ranges; for example, they may only add stainless-steel trim, rather than a full door or other paneling.

Standard Clean: Has a smooth porcelain liner that requires cleaning with soap and water or a chemical oven cleaner.

Storage Drawer: Located underneath the oven, it's a place to store pots and pans.

Storage Drawer Liner: A plastic liner in the storage drawer that pulls out for easy cleaning.

Surface Light: The light on the back of the range that allows the user to see the cooking surface.

Style of Range: Freestanding ranges can fit in the middle of a kitchen counter or at the end. The slide-in models have all controls in front (no blackguards), and strive to be flush with the countertop on either side of them. Drop-ins are like slide-ins but go a step further for the "built-in" look; they rest atop toe-kick-level cabinetry and lack a storage drawer.

Touchpad: A smooth electronic control panel that replaces knobs and dials and is frequently featured on ovens or smoothtop cooktops.

Towel Bar Handle: Oven doors with a towel bar.

TrueTemp System: Found on GE electric ranges. The bake and broil elements distribute heat evenly, so foods are cooked evenly with less temperature variance.

Upswept Cooktop: Offers a smooth, seamless surface between the cooktop and the backguard for cleaning.

Waist-High Broiler: A broiler located in the upper portion of the oven. This is more convenient for the user since there is less bending involved. The broiler uses direct heat to cook food rapidly and seal in juices. Waist-high broilers are mainly found in self-cleaning ranges.

Warming Drawer: This feature can keep hot foods warm or heat serving bowls and plates. It can also be used as a storage drawer.
Warming Element on Cooktop: A low-powered cooktop element in the center area of the cooktop surface designed to keep food warm.

Window: Allows you to check on the food without opening the oven door and letting heat escape.

Warranty: ranges come with a one-year parts and labor warranty.

To view our complete selection of Ranges and other Cooking Products, click here.