Ranges

The number of surface cooking burners rated at over 11,000 Btu/hr., maximum. High-power burners are good for quickly heating large quantities, searing, and other high-temperature cooking. Some also perform well on low-heat tasks (when turned to their low setting).

The number of surface cooking burners with maximum output ratings over 6,500 Btu/hr but not more than 11,000 Btu/hr. Though they don't offer top speed and power, medium-power burners can generally handle all cooking tasks.

The number of surface cooking burners with maximum output ratings of 6,500 Btu/hr or less (sometimes called simmer burners). These are intended for delicate tasks such as sauces.

Total number of individual cooktop burners.

Has a convection feature that uses a fan or two to circulate heated air, and sometimes an extra heating element. The convection mode can be turned off if you prefer conventional cooking.

Double oven models have a second oven cavity. Most have a separate small oven above the main one complete with its own controls, door, window, oven light, slide-out rack, and self-clean function. While the upper oven offers easy access, the main oven is relatively low; you'll need to crouch to remove items from lower shelf positions. Other designs offer two same-sized ovens, or convert a single oven into two using a slide-in partition (though with a shared door.)

Drawer below the main oven that can cook foods (up to a few inches high), as well as warm or heat serving bowls and plates. The cooking drawer has its own temperature control so can be set to cook a dish independent of the main oven. Foods must be lifted up out of the drawer (lacks a slide-out rack), and the drawer requires manual cleaning.

Freestanding ranges can fit in the middle of a kitchen counter or at the end. Two other styles, with similar parts and features, are slide-ins, which fit into a space between cabinets, and drop-ins, which rest atop toe-kick-level cabinetry and lack a storage drawer.

Many new mainstream ranges come with stainless steel trim or offer a stainless-trim version for an additional $200 or so. Many pro-style ranges (brands such as Viking, DCS, and GE Monogram, among others) have full stainless-steel construction.

The drawer below the oven can keep hot foods warm or heat serving bowls and plates. It can also be used as a storage drawer.

The range can connect to the WiFi in your home.

Freestanding front control ranges have all controls on the front panel and no backguard, but can easily swap into the same space as any Freestanding range with a traditional backguard. A true Slide-in, another style with all controls at the front, requires some installation because the cooktop overlaps the countertop on the left and right sides. It may also have unfinished cabinet sides and require a filler trim between the wall and the back of the cooktop.

Manufacturer's rating of the maximum output of surface cooking burners, measured in British thermal units per hour (Btu/hr.). High-power burners (over 11,000 Btu/hr.) are intended for quickly heating large quantities, searing, and other high-temperature cooking. Medium-power burners (over 6,500 Btu/h and up to 11,000 Btu/hr.) are for general use, and low-power burners (6,500 Btu/hr and below, sometimes called simmer burners) are intended for delicate tasks such as sauces. However, we've found that many burners with medium and even high maximum output, when turned down to their low setting, performed well on our low-heat cooking tests. Such burners offer more flexibility for different cooking tasks than do dedicated simmer burners.

The grates on a gas cooktop vary in material and design, mostly by the price you pay for a range. The least expensive ranges have thin steel grates that cover only the burners. Upscale models generally have beefier grates made of porcelain-coated cast iron. These grates are also sometimes continuous, covering the whole cooktop. This allows you to easily slide pots on and off the burner. The most expensive, pro-style ranges typically have even-heavier cast-iron grates that are almost always of the continuous design.

Most ranges have five rack positions, and some pro-style models have just three. Six positions adds baking and broiling versatility.

Oven capacity as claimed by the manufacturer.