New Stove Suggestions?

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ironrite

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Sep 5, 2004
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A kitchen remodel is coming up in the near future so wanted to start looking at a new stove. Currently have a 30 inch GE Profile from around 1994 that is slide in unit. It has done well, but recently the oven stopped working. Still have use of the broiler part and as the remodel is still several months away will probably get the oven fixed. It is white, electric and has a black glass top.

I'm looking at another electric, there is no gas hook up. Hopefully convection oven and might consider induction. Has anybody seen any brand that might have a rotisserie in the oven? Tried googling, but nothing is showing up, short of commercial chicken rotisseries. Currently we're using a Cuisinart vertical rotisserie.

Though the current stove is a slide in, when I check prices for those they seem to be double of what a free standing stove would be. A free standing would work and fit in the same area. Not sure what makes slide in stoves more expensive.

In my travels I've seen current GE free standing models and though I like the slightly retro look they have the whole back panel moves when you try to turn the knobs. I've noticed this on other brands as well, like Maytag. Saw a Frigidaire slide in, the whole front panel over the oven is plastic. How long before that might melt? I thought is was an odd choice of materials.

If I had the room I'd look for a 40 inch old stove, but I'm limited in space, even with a remodel to the 30 inches.
 
Jeff found for his neighbors doing a remodel a 30" maybe Electrolux range with induction top and an oven with convection option. I think he said it came from Sears, but I'm not sure. Anyway, they are very pleased with it.
 
I would stick with the GE Profile collection, they really have the nicest looking electric ranges, and the most features for the money. My second choice would be Whirlopool.
MIKE
 
Whenever I'm at the home improvement store or in the neighborhood of my favorite appliance store I can't help but spend some time having a look.  I also have several friends who enjoy cooking (or appreciate my cooking) so I get to work with a variety of ranges.  Several things stand out for me, and if I were in the market for a 30" range these are the features that I would look for:

 

Induction is amazingly fast and responsive.  I have plenty of heavy steel and cast iron cookware already so if I wanted to spend some big bucks I would definitely give it strong consideration.

 

Convection:   If you're considering this be sure it's true convection, with the heating element behind the fan, not simply a conventional bottom bake element with a fan on the back wall.  I really like working with true convection baking/roasting as in a commercial oven. (I've done a fair amount of catering and it's a lifesaver) 

 

Concealed bake element:  One friend of mine has a Whirlpool built-in oven and I really like this feature.   It seems to eliminate the problem of items cooked on the bottom rack position from scorching on the bottom because of being too close to a hot element, much like cooking with convection.  It also makes wiping up spills on the oven floor a breeze.

 

Dual ovens:  I was really excited when Maytag introduced their double oven ranges.  I don't know how oven-reliant your cooking style is, but I lean on ovens for a lot of my cooking.  Being able to bake at two temperatures, bake and broil, cook and keep warm, and many other combinations is very attractive to me, and with space for only a 30" range it's a win-win for the way I like to cook.  I think GE and possibly another mfg now offer this arrangement.

 

There are probably more things I would look for but that's my 2 1/2 cents-worth at the moment.

 

Neil
 
Are you going to do a "modern" look, or are you going retro/vintage?  If doing the retro look, your options for quality stoves are endless, although finding a range in "ready to go" condition might be a bit tricky. 
 
I love my Elecrtolux oven, and there was a cooktop I was coveting, but $1300 was just too steep for a cooktop.  Since you are looking for a range, I'd definitely consider Electrolux if you have the budget, but expect to be in the $1500+ range.
 
No melting here!

We have a Frigidaire slide in Dual Fuel range and we have been totally satisfied with it. We replaced a first generation Dual Fuel and the improvements were worth it. The oven is huge, it has variable broil settings and a warming drawer, plus the recessed top and sealed burners are really easy to keep clean. There's a large oven window and a frameless glass door. I wanted the front controls so my tiled backspash would show off better :-)
The plastic control housing never gots that hot, even when cleaning. Plus the side panels divert the heat away from adjoining cabinets.
 
GE GE GE GE GE GE GE GE GE GE GE

General Electric freestanding 30 inch induction cooktop with convection oven blew all opponets out of the water in testing.  Bakes perfectly with true convection, easy to service and inexpensive to operate.  I wouldn't even consider anything else new.  Around $2,000 new if you shop it.

As for the old GE stop at an appliance store and pick up a bake element.  A couple screws and five minutes later you'll have a working oven for around $30.00.

Oh, and did I say GE  GE  GE  GE for a perfect pie everytime?

Kelly

 

Take it from the one who commonly bakes 50 pounds of flour a month into something sinful and moist.

mixfinder++6-8-2011-12-39-21.jpg
 
My Frigidaire gas convection range is approaching ten years old in October and has given perfect service, no repairs. Does not have rotisserie. I do not have a 240V outlet behind the range, only a 120V plug and a gas line. At the time I bought it, only four companies made mass-produced (non "professional") gas convection ranges: GE, KA, JennAir, and Frigidaire. I bought Frigidaire because the style was nice and it cost $600-800 less than the others, and the savings paid for the then-new Bosch DW. Now, there are many choices for gas convection ranges, but you didn't specify if you have a gas line behind your range.

 

The model I have has been upgraded and now features five burners with grates that go all the way across the cooktop. Very easy to clean: the grates are dishwasher safe. When I have nearly a full DW load, I pull the grates and wash them (once a quarter perhaps). They look brand new and the thing is a decade old. I have the white model with gray grates, which show the dirt if they aren't clean (with black grates no one can see the stains).  Frigidaire offers slide-in gas convection ranges too. They typically offer two levels of convection: SpeedBake (no heating element, only a fan) and TrueConvection (extra heating element plus fan). I have the SpeedBake version and it's virtually silent; you have to look inside, with the oven light on, to check to see if the fan is running, it's that quiet. Baking times are reduced by 5-10 mins per hour of cooking, but more importantly, everything cooks evenly. If I have four pies inside, two per rack, they all bake evenly. With a conventional oven I had to bake one at a time to prevent burning.
 
The rotisserie is going to be a tough thing to find, and you'll probably have to go high end to get one.

 

So far, we are happy with our Electrolux Icon dual fuel 30" range which is about 3 years old.  It has the concealed oven element but I presume it's not true convection with an element behind the fan.  I'd have to refer to the owner's manual to verify that.  The lighting in the oven is excellent, with bulbs on both sides rather than in the back, the oven racks are on ball bearing glides, and the interior is a deep cobalt blue.  We got it on clearance for about half price.
 
Some Great Suggestions!

Thanks! I bought my last car on less research than a stove, but then again I change cars frequently and a stove should be here for a long time...I hope.

It will definately be electric. The house has gas, but no gas line in the stove area. None in the laundry area as well. I know gas lines could be run, but as of late we've had some crummy experiences with "professionals" doing some work on a bathroom remodel from hell. I don't know if I would trust anybody running new gas lines. The house was built in 1978 and has that Brady Bunch feel, not really retro, just decent bones that allow you to create your own style. I would love to go retro, .

The kitchen area, which is small, was updated with current appliances in 1994 and new cabinets. The prior GE dishwasher was replaced with a Bosch. Still have the 1994 GE Profile fridge and that will probably get updated as well. It won't be a complete redo of the kitchen, just fresh paint on the cabinets, new sink and granite or tile countertops. Originally the houses in this area had GE double oven stoves. I've seen 3 or 4 out on the curb as remodels take place. Las Vegas doesn't have much of a used appliance market.

The partner is not familiar with cooking with convection or induction. It surprised me when he sent a link to the GE induction stove. Just a passing concern on the induction units would be if either of us got a pacemaker in the years to come. I'll have to look into that.

I'm glad to hear about the Frigidaire not melting. A few years ago I helped some friends get a new Fridgidaire electric stove with convection. It was reasonably priced and baked like a dream.
 
Cooktop

Just a passing concern on the induction units would be if either of us got a pacemaker in the years to come. I'll have to look into that.

Hi there I have an induction cooktop and after most of my catering life spent using gas I have to say this appliance is the mutts nuts its just quick and economical and soooo responsive and easy to clean as for a pacemaker it does have a warning saying under normal usage it should be fine as long as you did not lean over the hob too close...! Which i took to mean lying on the top:)

Austin
 
Frigidaire has equivalent priced electric convection ranges. At the time I bought my range, I was grateful that Frigidaire made a gas model, one of only four manufacturers at the time who offered gas convection ranges. Now, there is a much wider selection.
 
I vote for GE too.  I believe at one time, I remember Tomturbomatic making a statement such that of all the modern ranges, he thought GE was the one that came the closest to fit & finish and performance of a vintage Frigidaire.  Not sure if Tom still has that opinion or not.
 
I also have to vote for GE, have used plenty of vintage GE ranges, as well as a handful of new GE electric ranges and built ins, my grams GE built ins are from about 2005 when the original avacado oven caught fire. I absolutley love her GE kitchen. Currently I have a 2007 Frigidaire electric, and I HATE HATE HATE it, the thermostats failed prematurely on the stove top, the finish is worn off around the oven vent, and the Oven has never once been accurate
 
I have a GE induction cooktop that I found at Habitat Re-Store here for $75.  Wasn't sure if what I was looking at was indeed induction so had to go back the next day after checking it out.  It is truly is amazing.  My mother saw a demonstration given by Jon (jetcone) when he was here right after I brought it home and she was sold on the first bubble in the boiling water - and the top was barely warm to the touch.  I used it while remodeling our kitchen and didn't realize I would miss so much when it was time to put it back in storage.  If I had room for a cooktop in my kitchen, it would be in use.  I've always wanted to build a rolling counter to hold the GE and a built in oven below  for a second cooking center. 

 

The wave of the future!  Good luck on your remodel and range searching!
 

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