Range buying guide

The range is the centerpiece of the kitchen — and the appliance where the fuel question matters most, because cooks have strong opinions about it. Here's the practical version.

Gas vs. electric

Gas — instant heat, instant off, visible flame. Preferred by most serious cooks. Needs a gas line behind the stove.

Electric smooth-top — sleek, easy to wipe clean, very even oven heat. Needs a 240-volt outlet.

Electric coil — the budget workhorse. Cheap, repairable, and nearly indestructible.

Same rule as dryers: match what's already in your kitchen. Running a gas line or a 240V circuit just to switch fuels rarely pays off.

What to check before you buy

Every burner or element should heat — test all of them, not just one.
The oven should reach temperature (every oven here is tested before listing).
On gas ranges, the igniter should click and light promptly on every burner.
Check the oven door seal and that storage drawers slide freely.

Measuring your space

The standard range is 30 inches wide. Measure your opening, and check the depth including the handle — that's the part that sticks out into the walkway. Confirm whether you have a gas hookup or a 240V outlet before you fall in love with a unit.

The upgrade worth paying for

If there's one step-up worth the money on a range, it's convection — faster, more even cooking you'll notice every single week. Thanks to scratch-and-dent pricing, a convection range with a scuffed side panel typically costs about what a basic coil-top model does new. Same budget, much better cooking.

Nice-to-have features

Convection fans cook faster and more evenly — genuinely useful. Air-fry modes are a fun bonus on newer models. Self-cleaning is convenient but hard on the oven's electronics over time; many techs quietly recommend against using it often.