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Feb 5, 2011 05:26 PM

What's the best gas range/oven I can get for $2500 or less?

I am totally over whelmed with trying to research what is the "best" commercial or commercial style range for the home. I see bluestar and capitol seem to have good reviews, but dcs and viking have gone down hill. We are doing a remodel and want a good quality and reliable stove. We are avid cooks and my wife does like her baking. Any advice would be great. ps the stove would have to be LP in our area.

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  1. How do you define "best"? Cheapest? Lowest repair rates? Highest BTU? Most interior space? Even interior heating?

    Baking really is best (even heating) in an electric oven. Ergo, a separate wall oven would be optimal.

    For a gas cooktop, define "best." Do you need 23K BTU? A griddle attachment? Do you have exterior ventilation?

    Everything has good and bad and mixed reviews.

    1 Reply
    1. re: E_M

      Consumer Reports sort of takes the good and bad and mixed and then makes reccomendations. (I know they have critics.) Right now, the highest 2 gas ranges are Kenmores. The one with 77 out of 100 points is $1500, the one with 75 out of 100 points is $600.
      There is a $2700 GE listed, but is is farther down on the list, with 66 points out of 100.

    2. We have a dual-fuel Bosch range which we love. It's not a "commercial range", but I'm not a "professional chef" either. It has a 15k BTU burner, terrific contols, and does everything a good home cook would want. I wouldn't think about getting a "commercial" range unless you really like that look, and need and are used to cooking with super-hot burners. I know several home cooks who have regretted getting "commercial" ranges because most home cooks do not have the skills required to cook on them.

      6 Replies
      1. re: josephnl

        For high quality commercial equipment, visit a reputable restaurant supply house. Many have recent used models of convection, (electric) ovens, and gas ranges etc. at great prices. Since the economy faltered, numerous start up restaurants that financed their equipment have gone under, allowing for repossessed pieces to fill the suppliers' warehouses. Study the brands first through ratings in restaurant publications etc. Also be aware of power requirements,(electric), gas feed lines, venting, etc. needed for high performance items.

        1. re: ospreycove

          Be aware that you have to consider your building codes as well. Commercial ranges are not insulated in the same way and could be dangerous just plopped in your kitchen. I do know people that have used one because they have a restaurant and are used to cooking on one but it sits out by itself in a big kitchen.

          1. re: wekick

            Wekick, would you be able to link your local Code for reference? I've searched my local Municipal Code for any stove or cooktop restrictions and nothing I've read relates to stove insulation or ventilation... I have yet to run across a reliable source for restricting professional stoves in residential situations.

            1. re: mateo21

              My understanding is that it's always against code to install commercial equipment in a home kitchen (in the US), unless (*maybe*) you have your whole kitchen built to commercial standards. I'm not saying people don't do it (in our town, for example, they don't inspect houses to make sure they're up to code, and my insurance agent claims the insurance company doesn't care), but I would be pretty careful about doing this.

              It's annoying, because I would have happily taken some of the downsides of commercial equipment to get more power at half the cost of any of the good pro-style ranges approved for home kitchens, but I didn't want to chance it.

              1. re: mateo21

                You may be able to install it but you have to follow code or manufacturers specs and allow so much space between it in combustibles and the ventilation has to meet certain standards. I would call your local government and see what they say as well as the manufactuer. Your insurance company may have something to say as well. When we did our kitchen, they came several times for inspection but if you were doing it yourself, when you sell your house here everything has to be to code. I looked into a commercial frig and somewhere someone told me that the commercial repairmen will not come in a residential setting and the residential guys won't work on commercial units. I don't know if that's true for ranges.

                1. re: mateo21

                  Residential gas stoves are certified by AGA (American Gas Association) or AIS (International Approval Services) that the certified gas appliances are safe to be installed against sheet rock, wood cabinets, laminate counter tops, etc.

                  The requirement for this type of certification may not be specifically called out in the building code. Instead the building code will specify that before obtaining a certificate of occupancy, you need to pass fire code. The fire code in turn may not specify specific cooktop/stove/venting restrictions, but in turn reference regional and/or industry standards which in turn may reference the AGA/AIS residential certification directly or indirectly through yet other standards.

                  Basically, for most localities, if the gas equipment has an AGA/AIS certification sticker on it, you are golden - if you find a commercial cooktops/ranges/ovens with AGA or AIS certifications, you will be able to install it just like any other residential appliance in a residence. If the commercial cooktops/ranges/ovens are not certified for residential installation, then depending on your local code and/or fire inspector (some things that pass code but the fire inspector does not realize it does can be a problem, and where the fire inspector thinks it passes code but it does not actually pass can happen also), you may be able to pass if you install it in the commercially certified manner in a residence (clearance on all sides, venting, etc.) even if you don't really need that sort of installation because you are not going to be using the stove in a commercial manner (in which case do you really need a commercial cooktop/range/oven...) On the other hand, your local fire code inspector may pass you without requiring you to do all that stuff for any number of reasons - in some cases the passing inspection may not really be meeting code, which may be an insurance/liability problem but it may not. Insurance/liability is a whole different ball of wax.

          2. I just got this range and I love it! It has five burners and a convection baking feature. It also has a second oven that can go up to 450.

            1. In addition to most zoning codes that don't permit commercial ranges without certain insulation, ventilation, and makeup air systems, many homeowners' insurance policies won't cover commercial ranges in residential dwellings, nor will they permitted by some homeowners' or condo associations.

              Also, installing commercial ranges without said insulation etc. may void the manufacturer's warranty.

              1. I have a GE Profile dual fuel range. The cooktop is gas on glass. It is a dream to use and a dream to clean. Glass! They recommend scraping burned stuff with a razor blade.
                The oven is electric convection. I like it very much EXCEPT, the oven is so tightly sealed that you get a blast of steam when you open the door and things like pizza are hard to cook crisp unlessy ou crack the door a bit .It is practical and not too expensive.
                I don't know if you can get the same BTUs on the cooktop with LP gas, but I would check it out.