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Best propane range for new homeowning (and thus poor) foodies

We cook a lot, are passionate foodies and in need of a good range. We just bought a house in Miami and because there is no gas line available, are going to install propane tank so we can have a gas range. Our new house came without a stove and we got a measly $300 credit. Of course, we drool over the five star 36" range but can't really spend more than $2k right now on the whole package. We could maybe stretch it to $3K if it was really worth it to do so.

Is a hood really necessary? Our new kitchen is tiny so nothing wider than 36".

Also, any good resources for discount under counter refrigerator drawers?

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  1. Hi littlebird6180,

    Conga Rats on your new home! First thing, with a small kitchen, you're going to want a hood, unless there's a window over the range. Maybe a big one between the kitchen and other rooms. We went with an inexpensive but powerful Xtremeair hood for under $600. We're quite happy with it so far, it is excellent at clearing odors quickly. Very good customer service, too.

    I'm a fan of GE gas ranges, but admit to very limited experience with other brands. Still, I've not had any I couldn't recommend. But be aware that propane may not hit the same highs that gas does. As least, that's been my experience with grills. My only propane range was a high end Jenn Air pro style, and it seemed fine, but all I could compare it to was a standard mid-range consumer gas range.

    You could go induction and avoid the propane thing entirely. That's what I did (no gas in my Tampa home) and I like it very much. In most respects, it is very similar to gas. It has some advantages, and some things not as good, but overall, it's an excellent alternative to gas. It's as responsive as gas, no question.

    http://www.xtremeairusa.com/shop/

    7 Replies
    1. re: DuffyH

      Had to take a moment and laugh at the idea of Conga Rats in my new home :)

      Thanks for the advice. We thought about induction but we heard it draws 18amps per burner of electricity and I'm just pretty hung up on cooking with fire.

      1. re: littlebird6180

        Maybe you're thinking 1800 watts/burner. Induction ranges usually need 40AMP circuits for the range itself. You gain efficiencies, though. You are focusing the heat through the cooking vessel rather than having flames that are less efficient heating the pan and the room. You're also not likely going to be cooking for hours per day. I don't believe there will be much added energy cost. Even if it's 20-25% more, the energy costs of cooking are a small part of your home's overall energy cost. There is an adjustment to cooking with induction but less so than cooking on an electric stove (induction is instant heat when turned on, no residual heat when turned off).

        1. re: ferret

          We need Kaleo to weigh in here. He posted some data late last year on the cost of induction versus other modes. Turns out, no matter which mode you choose, use cost difference is incredibly minor.

          This was in the context of claims of REDUCED energy usage for induction ranges. I can't be sure, and I know Kaleo will correct me if my memory is faulty, but I think it's just as ferret wrote. Cooking is such a small part of our daily energy use that huge differences in the cost of the energy or in the efficiency of the hobs simply don't matter at all.

          I've been quite happy that I've got the response time of gas with a much cooler kitchen. Induction was the perfect choice for me. But I absolutely get the appeal of cooking with fire, I did it for most of my life. That's your thing, you should go for it.

          1. re: DuffyH

            The Miami factor is not insignificant, you're paying extra for cooling to balance the heat of conventional cooking.

            1. re: ferret

              Hi ferret,

              I have to agree. I've got a ceiling fan in the kitchen, but it wasn't until I switched from radiant electric (smoothtop) to induction that my kitchen got noticeably cooler.

              Some of the cooler air is due to the speed of induction, especially when it comes to boiling things. Faster heating means less time spent heating. With open pots? It can make the difference between warm and steamy.

              But I think the biggest difference is that I don't have the excess heat that's generated by flames and hot glass. The only hot things on the cooktop are the pans and the glass directly beneath them. A hand on the glass right up against a hot pan doesn't even get warm.

              Not such a big deal in most of the country, but in southern Florida? Yeah, it's significant.

              1. re: DuffyH

                We have ceiling fans in our kitchen (which is all gas currently) and the current from the fans wreaks havoc with the burners, so I have to opt either for cooling or for cooking, but not both.

        2. re: littlebird6180

          hehe, they've got their own video.

          https://www.youtube.com/watch?v=uc6qF...

           
      2. Any other thoughts? We aren't really interested in induction so would love to hear opinions on gas ranges.

        Thanks!

        1 Reply
        1. re: littlebird6180

          I gave one, first post. Also check gardenweb.com. . Their appliance forum has a wealth of good information in past posts, and helpful members, too.

        2. I would like to suggest Brown Stove works. They have been around for ages. They make basic ranges as well as the Five Star Range Rick Bayless uses on his TV show. Give their site a look over and then give them a shout. They manufacture for a lot of the big names.

          http://brownstoveworksinc.com

          1. I would like to suggest Brown Stove works. They have been around for ages. They make basic ranges as well as the Five Star Range Rick Bayless uses on his TV show. Give their site a look over and then give them a shout.

            http://brownstoveworksinc.com

            1 Reply
            1. re: dcrb

              Sorry for the double post.

            2. I've got a Dacor propane cooktop and I've been very happy with it. One thing you should be aware of is that some LP-to-propane conversion kits cause a drop in BTUs. You should shop around for a range that is manufactured for propane, rather than one that is manufactured for LP and converts to propane.

              3 Replies
              1. re: CindyJ

                Hi CindyJ,

                Excellent point about the loss of power with conversions. Just to clarify, you mean gas-to-propane or LNG-to-propane, right? Because I always thought LP = Liquid Propane.

                1. re: DuffyH

                  NG vs. LP I suspect.

                  1. re: DuffyH

                    Yep -- sorry for the confusion. I did mean natural gas-to-propane. Thanks for picking up on that.