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Looking for advice for a range under $2000...

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My old oven - electric coils,non-convection oven - bit the dust. Only one burner works, two layers of glass inside of the oven have shattered...it was already struggling when we bought our house (range included) 15 years ago.

So, I'm looking for a new one for under $2000. We have gas in our home, so we COULD run a gas line to the stove, but the cost of that would have to be included. I also read a few consumer reports that found that, while gas has faster temp response, electric have a wider range of temps and can maintain low temps more accurately while also heating faster. So I am open to electric...

I would adore double ovens, but at least one oven needs to be able to hold a 15 lb turkey in an all-clad roasting pan. And convection is a must - I've been dreaming of convection for 15 years!

Consumer reports recommends a Frigidaire FGEF308TNF for my price range, but I can't tell if those double ovens are big enough for a decent sized turkey...

The GE Profile PS978STSS is also recommended, but is a little more than we wanted to spend.

What do you think? Any advice on either of these models, or is there something else you would recommend?

Thanks so much!

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  1. I have this Samsung induction/convection range and love it. If you're not familiar with induction, there are many discussions of it on CH.

    http://www.bestbuy.com/site/samsung-3...

    1 Reply
    1. re: c oliver

      I love the idea of induction - which got GREAT reviews - but most of my cookware is All-clad copper core, and I have read that if a magnet does not stick, it won't work for induction (I tried it - worked on the Staub stuff, but not my All-clad.)

    2. We have a SS gas frigidaire, looks like a knockoff of the GE Profile. I really like it. We had some igniter issues with the top burners not wanting to lite, they fixed several with new igniters, be sure to get those fixed if you have the same issue.

      1. You can narrow down the search on the internet, but you have to take your pans to the store to verify.

        Based on the painful experiences of others, I recommend that you stay with what you know. Nothing like watching a grown man cry as his new Vulcan range delivers burnt and raw food. It takes time and practice to learn the vagaries of a new stove. He borrowed my kitchen because of my professional electric stove for pot lucks.

        All controls should be on the front of the range. Hard to reach across a grease fire to turn off the burner. Let me rephrase that to painful. You also need a top large burner of at least 3000 BTU. 4 burners are good, 5 better for keeping a sauce or soup on simmer.

        Again you need oven elements of the highest BTU within your price range. The broiler element should be at least 25% greater than the oven. And I strongly recommend convection. A second oven depends on your baking needs. You might want to see about having another outlet installed on your back porch (we call them lanais, stolen from Hawai'i) or have a line for a gas range that will give you the best of both worlds. The second unit would obviously happen in the future as funds are available.

        I have rehabbed about a dozen houses through years and know many in the industry. Do not spend money for something that will only be used once or twice a year. When was the last time you used all of the controls on your blender or microwave? The best culinary bang for the buck is investment in usable cubic feet and professional grade BTU.