Kitchen Range Buying Guide

Ranges with radiant electric smoothtops, which have electric heating elements hidden beneath a layer of flat glass, are a popular pick. All the models in our tests have at least one high-power burner. Most have expandable dual or triple elements that let you switch from a large high-power element to a small, lower-power element within it. Some ranges have a warming element in the center to keep side dishes warm.

A downside to radiant electric models is that they hold a lot of residual heat, so after reducing the temperature, burners will take a few minutes to settle at the lower setting. 

Induction ranges run on the same electric line as a regular electric range but use magnetic coils below the ceramic glass surface to send electromagnetic pulses that transfer energy directly to your cookware. Food on induction ranges boils faster and simmers more steadily than on a regular electric cooktop, and any adjustment you make to a burner happens quickly. If you’re transitioning from other types of cooking surfaces, consult our complete guide to induction cooking.

You’ll need magnetic cookware for an induction cooktop—but that’s not as difficult as it sounds. If a magnet strongly sticks to the bottom of a pot, the cookware will work with an induction range. You might already have stainless steel or cast-iron cookware that’s induction-capable. Read our guide on determining whether cookware is induction-friendly, as well as our take on the best pots and pans for induction surfaces.

If you’re in the market for an induction range, read our summary of the pros and cons. Induction cooktops have typically been more expensive than conventional electric cooktops, but prices have come down recently.

Because you can see the flames, a gas range provides a level of sensory feedback that electric models just can’t match. You can see how much heat the burner is putting out. Most gas ranges have four or five burners of different sizes, typically with at least one high-power burner and one simmer burner.

Response time with gas ranges is particularly quick, especially when compared with a radiant smoothtop. When you turn the knob from high to medium on a gas cooktop, the pot—and the food in it—feels the change in heat almost immediately. But believe it or not, gas burners—even high-power ones—tend to be slower to bring water to a boil than electric smoothtops and induction cooktops. One advantage in a power outage: Most gas burners let you strike a match to light them when your electricity is off.

Consumer Reports has undertaken testing to measure levels of potentially dangerous gases produced by gas ranges. In our evaluations, we’ve found that in some cases, these ranges can emit worrisome levels of nitrogen oxides, even with only a single burner in use. So when cooking with a gas range, make sure to create as much ventilation as possible by activating your range hood and opening windows and doors.

Pro-style ranges in our ratings are either gas or dual-fuel, meaning they partner gas burners with an electric oven. They tend to be built with heavy-gauge stainless steel, well-insulated ovens, and continuous cast-iron cooking grates. These luxurious features often come at a high price. 

Many regular ranges now offer features once unique to pro-style models, such as high-power burners, dedicated simmer burners, and convection, for a fraction of the price. In fact, the best gas and electric ranges in our ratings outperform the best pro-style models.

Some regular ranges may even offer more features than pro-style ones. Even basic conveniences found on a regular range, like a digital oven display or a preheat light, are often missing on pro-style ranges.

That being said, the best pro-style models are impressive pieces of industrial art. If that leaves you feeling empowered in the kitchen, a pro-style range might still be a good option for you.