New Range recommendations

[qualin]

Hello everyone.

Currently, we use a Roper Range, which is basically a rebranded Whirlpool contractors special. I'm considering replacing this range even though there's absolutely nothing wrong with it. The reason being is that it lacks a self-cleaning oven and the kitchen gets quite hot when baking things.

However, I'm somewhat concerned about the quality of the ranges I see now. A friend of mine bought a Samsung range and had nothing but problems with it.

So, I'm looking for the following features:
- Has to be a conventional 30" free standing range
- Electric. (Can't use gas, no venting.)
- Self-Cleaning Oven.
- Mechanical "knob" controls, no touch panels. (Preferably.)
- Knob controls made out of something that won't melt
- A cabinet that isn't stainless steel

Some things I've been eyeing that I'm concerned would reduce longevity or cause problems:
- A glass top, instead of the conventional coils. What are peoples experiences with these? I heard that if bit of salt gets ontop and then you drag a pot or pan across it, they scratch up like crazy. I also heard that if they get broken, one might as well just buy an entirely new stove.
- Convection cooking. I've heard it cooks faster and better, but I'm concerned about the fans becoming unreliable.
- Induction Hybrid cooktop. I heard you can't use these with anything but metal pans. Do they work better than conventional cooktops? Are they worth it or are they just a gimmick? Will they erase your credit cards if you get too close?

I'm considering Whirlpool, but only because my parents bought an Inglis back in the early 1980's and it lasted them for nearly 25 years of very heavy use.

Also, has anyone had any experience with melted knobs and/or buttons on modern ranges? I see plastic knobs on modern ranges and they make me cringe. For some wierd reason, the plastic knobs on our Roper range have held up, albiet they've become miscoloured and yellowed over the years...

I'd like some honest opinions. Thanks!

 

[gusherb]

I'm no expert on modern ranges but I can offer a little bit of input as I was just looking around at everything just to see what's available these days.

We presently have a 2006 Maytag Gemini electric double oven with glass cooktop, having lived with it just about 10 years now I can still say I'm not a fan of the ceramic cooktop as it can be quite finicky on getting the heat set right (usually either too hot or too cold) and the response time is slow. They are great for boiling water though as you could practically forge steel over them they get so hot.
If looks and cleanability is what you want then by all means get a ceramic cooktop range, if you want the most precise heat control then look at just about anything else.
Ours has been roughed around a bit and the surface has held up ok.

As far as what's out there now, If I were to replace the range we have now I would be looking for dual fuel (electric oven/gas cooktop) as I love the even heating the electric ovens offer but would prefer to cook with an open flame.
Out of everything I looked at Jenn-Air and KitchenAid appealed to me the most for looks and apparent sturdiness. (The ones I saw did have metal knobs). The regular whirlpool models seemed kinda meh to me, and i didn't even really look at the LG/Samsungs but the ones I did see did NOT appeal to me at all.

 

[appnut]

Whirlpool products are predominantly using their new Aqua-Lift oven cleaning method. User reviews are horrible. I've lived with a continuous clean oven for 30 years and I want a true pyrolitic high temperature cleaning oven. Samsungt has the worst reputation in the appliance industry. I pity anyone who buys any of their appliances. I think ceramic cooktop technology has improved since 2006. My first brand of choice would be GE. Look at lower-end models with coil rather than ceramic if you're concerned about shttered surface or longevity. Removing and replacing the coil units for cleaning the drip pans is too difficult for me and my coordination issues. Personally, I will be going with induction when I replace my current range. Far easier to clean and offers the flexibility and respsonsiveness of gas. I will admit I"m a messy cook and ceramic radiant cooking surfaces are horrible to maintain for those of us who ardn't the neateset cooks. Waiting for induction to be more adopted is one reason why I've not replaced my 30 y/o Hotpoint.

 

[xraytech]

I also have to agree with choosing GE. I got my mother a GE in her home and it is as enjoyable to use as my vintage GE.
I also liked the look of a few KitchenAid ranges when I was stove shopping 2 years ago

 

[fisherpaykel]

New Self Clean Range

I second appnut's suggestion of GE as a first choice. For easy do it yourself repair maintenance go with a coil top, my first choice. See if you can order your range with porcelain coated oven racks for easy self cleaning. Convection ovens in Canada/US give you the choice to use fan or not,I would not worry about reliability there. Induction is faster to heat and probably gives a larger range from high to low but you have more electronics. Only cast iron, bare steel,and magnetic stainless steel will work with it. Hybrid Induction I believe is/was only offered in a range by Frigidaire/Kenmore and that would be my ideal choice IF I was wanting to try Induction in a range AGAIN-2 burners induction and 2 radiant, you can use your non-magnetic cookware on 2 burners, BUT this is a smoothtop only. I think almost all ranges now use touchpads for the oven. I said IF wanting an induction range again above because I currently have an Electrolux all induction range which needed a new control board after 2 1/2 years, IF/WHEN the control board goes again I will replace it with a vintage coil top range I have waiting in storage. Metal knobs are nice but again a plastic knob replacement is cheap and easy to do yourself if needed. Good luck on your decision.

 

[neptunebob]

I came across this Amana range you might like, as I would

http://www.amana.com/cooking/ranges/electric_ranges/4_8_cu__ft__electric_range_with_easy_touch_electronic_controls_acr4530baw.pro?searchterm=ACR4530BA

 

[toploader55]

I bought this model 9 years ago. I paid $299.00  This one is $297.00

 

BOL, Bakes Great, Cooks Fine. Not Self Cleaning, but I clean my oven Once a month. It never gets dirty that way. It is not Heavy Duty, but if you're cooking for 1, 2, or 4,  I think this range is just fine.

 

I've been a Chef for 40+ years. I like this range. My Frigidaire needs repair and the Flair needs to be tested.  But this a Great Bang for the Buck. The cook top raises up to clean underneath which I really like. No Chiffah Fah under the drip pans.

http://www.sears.com/kenmore-4.9-cu-ft-electric-range-white/p-02293002000P?prdNo=5&blockNo=5&blockType=G5

 

[ea56]

I have a GE electric range, coil top, manual clean oven. It looks pretty similar to Eddie's in reply #6, except I think the burners on mine may have one more turn in the coils. The burner elements are 1500 watts for the 6 in. burners and 2600 watts for the 8 in. Its not fancy, but the oven bakes evenly and the burners heat very fast, and cool down quickly too when adjusting to a lower setting. They make a self cleaning model almost identical to my range. I opted for the manual clean because self cleaning ovens emit fumes when cleaning that I don't like in the house. I've found that it is really easy to keep clean if I keep up on it. I would buy another of these ranges without hesitation. The model # is JBS27DFWW.

 

[fan-of-fans]

I think if I was going to buy a range as you are describing, I would go for a GE with coil elements and self cleaning oven. I think the Calrod surface elements seem a little better than the ones on other brands. I like the look of the control panel also, but that's just me.

As far as dial controls for the oven, you will have a hard time finding a self cleaner with those, if any. Most all of the ranges I have seen with dial oven controls are the BOL ones without even a clock or window door. I also agree on the self cleaning as far as having better insulation. The plastic knobs will be fine, basically any white electric range will have them.

 

[gusherb]

It looks like GE does make a self cleaning electric range with a dial for the oven. It has no clock though.

GE Appliances: Shop for Home, Kitchen, & Laundry Appliances

GE Appliances is your home for the best kitchen appliances, home products, parts and accessories, and support.

products.geappliances.com

 

[toploader55]

Self Cleaners

I know this has been discussed thousands of times here but I would rather clean my own oven then have a self cleaner.

The only self cleaner I would have is if the range were a vintage P-7 GE or a Frigidaire ElectriClean. And those being permitted as I love the style of the earlier ranges and the colors.

 

[mrb627]

GE

I purchased a GE range with induction cooktop 18 months ago. Been a great appliance! The oven has both a traditional clean and a steam clean cycle. I use the steam clean about every 90 days. Cleans up nice and in less than 30 minutes.

Not a single knob on it. All touch glass which is super easy to wipe clean too.

Malcolm

 

[firedome]

personally...

I don't know why anyone would buy a new electric range over a late '60s to mid '70s GE with P7. However some folks want new for reliability, understandable perhaps, but most vintage ranges are so reliable that I'd be patient and look for the right vintage one over any new one. We have vintage units in both houses and I wouldn't have it any other way. Just my $.02

 

[fan-of-fans]

I have a self clean but have rarely used it, although must say don't keep a spotless oven either. I hear they are better insulated so that would be main reason for wanting one.

I did see a GE with front controls like that posted above in the appliance store, thought it looked odd, but didn't see if it was a self cleaner or not. I know Home Depot also has a Hotpoint with the controls on the back and one oven knob and no clock, but not self cleaning and no window I don't think.

To me the vintage and antique ranges are the coolest, though I think sometimes they just don't fit in with some of today's kitchen styles, but often they can.