Choosing a Cooking Range with Oven: A Simple Guide

A kitchen’s efficiency often comes down to its workflow, and nothing defines that workflow more than the cooking range. The right size, placement, and type of range can create a seamless production line, while the wrong one can cause bottlenecks that slow down ticket times and frustrate your staff. Think about your menu and peak service hours. Do you need six powerful burners for rapid sautéing or a large griddle for breakfast service? Every feature, from burner configuration to oven capacity, should support your team’s movements. We’ll explore how to choose a cooking range with oven that not only fits your space but also enhances your kitchen’s rhythm, making every service smoother and more productive.

Key Takeaways

• Match the Fuel to Your Food: The best range is an extension of your menu. Choose gas for its responsive heat control perfect for fast-paced cooking, or opt for an electric oven for the consistent, even temperatures required for baking and roasting.
• Plan for the Entire Process: A successful purchase includes planning for professional installation and daily care. Confirming your utility lines, ventilation, and cleaning routines ahead of time is just as crucial as the appliance itself for ensuring safety and performance.
• Invest in Value, Not Just a Low Price: The initial price tag is only part of the story. A durable, energy-efficient range is an investment that pays for itself over time through lower utility bills, fewer repair costs, and reliable operation that prevents downtime.

What Are the Different Types of Commercial Ranges?

The range is the heart of any professional kitchen, and choosing the right one is a big decision. It impacts everything from your menu's potential to your kitchen's daily workflow. The fuel source is the main difference between models, and each type offers unique advantages for your chefs and your bottom line. The four primary types you’ll encounter are gas, electric, dual-fuel, and induction.

Understanding how each one works will help you match the equipment to your cooking style, utility hookups, and budget. A high-volume steakhouse will have different needs than a delicate pastry shop, and the right range can make all the difference. As you explore your options, think about what you cook most often and how your team operates. This will guide you toward a range that not only fits your space but also supports your culinary vision. Let's look at what makes each type of commercial range distinct.

Gas Ranges

Gas ranges are the classic choice in most commercial kitchens, and for good reason. Chefs love them for the instant heat and precise control offered by an open flame. You can go from a high-heat sear to a gentle simmer in seconds, giving you complete command over your cooking. This responsiveness is perfect for sautéing, pan-frying, and any technique that requires quick temperature adjustments. While they require a professional gas line installation, their power and reliability make them a workhorse for any busy restaurant. They are a fundamental piece when you shop for restaurant equipment.

Electric Ranges

Electric ranges are known for providing consistent, even heat, especially in the oven. This makes them a fantastic choice for bakeries and restaurants that do a lot of baking, roasting, or braising. The electric elements distribute heat evenly, which helps eliminate hot spots and ensures perfectly finished dishes every time. While the cooktops can take a bit longer to heat up and cool down than gas, modern electric ranges are efficient and reliable. Many models feature smooth ceramic glass tops that are incredibly easy to wipe down after a busy service, simplifying your kitchen's cleaning routine.

Dual-Fuel Ranges

If you can’t decide between gas and electric, a dual-fuel range offers the best of both worlds. These hybrid models pair a gas cooktop with an electric oven. This setup gives your chefs the instant heat and control of gas burners for stovetop cooking while providing the even, dry heat of an electric oven for consistent baking and roasting. It’s a popular combination that delivers versatility without compromise. For kitchens that produce a wide variety of dishes, from pan-seared fish to delicate cakes, a dual-fuel range provides the specialized performance needed for every item on the menu, much like specialized deep fryers handle specific tasks.

Induction Ranges

Induction ranges are the most modern and energy-efficient option available. Instead of heating the cooktop surface, they use magnetic fields to heat the cookware directly. This results in incredibly fast heating, precise temperature control, and a safer kitchen environment because the surface itself stays much cooler to the touch. Induction is also the most efficient cooking method, as very little heat is wasted. The smooth glass top is also the easiest to clean. The one thing to keep in mind is that you’ll need to use induction-compatible cookware, which is made from magnetic materials like cast iron or stainless steel.

What Features Matter Most?

When you start looking at different commercial ranges, the sheer number of features can feel overwhelming. It’s easy to get lost in the technical specs. The key is to focus on the features that will actually make a difference in your kitchen's day-to-day operations. Think about your menu, your team's workflow, and your long-term goals. Choosing the right combination of features ensures you get a piece of equipment that works for you, not against you, during a busy service. Let's break down the most important things to look for when you shop for restaurant equipment.

BTU and Power Output

It’s a common misconception that a higher BTU (British Thermal Unit) rating automatically means a better stove. While BTU measures heat output, and you certainly need enough power, more isn't always what you need. Think about what you’re cooking. Delicate sauces require low, steady heat, while a rapid boil for pasta needs a powerful burner. The goal is to find a range with a versatile BTU output that matches your menu. Look for a model that offers both high-power burners for searing and boiling, and burners that can maintain a gentle simmer. It’s about having the right power for the right task, not just the most power overall.

Oven Capacity and Configuration

The oven underneath your cooktop is just as important as the burners on top. The right size and type depend entirely on your restaurant's style and volume. Are you a high-volume bakery that needs multiple racks for sheet pans, or a small bistro that primarily uses the oven for finishing dishes? Consider a convection oven for faster, more even baking, or a standard oven for more traditional roasting. Your menu is your guide here. Make a list of your most popular dishes and how they’re prepared to determine the oven configuration that will best support your kitchen’s workflow. This ensures you invest in a feature set you'll actually use.

Temperature Control Systems

Precise temperature control is a chef’s best friend. The ability to make instant, small adjustments to heat can be the difference between a perfectly cooked meal and a burnt one. Gas ranges are often praised for their responsive controls, allowing you to change the flame height immediately. This instant feedback gives your cooks the control they need to manage multiple dishes at once. When evaluating a range, pay attention to the quality of the knobs and how much control they offer. Consistent and reliable temperature management leads to better food, less waste, and a more efficient kitchen overall. It's a feature that pays dividends during every single service.

Safety Features and Certifications

In a commercial kitchen, safety is non-negotiable. When choosing a cooking range, look for key safety certifications like NSF (National Sanitation Foundation) and UL (Underwriters Laboratories). These marks indicate the equipment has been tested and meets strict public health and safety standards. Also, consider features like flame failure devices, which automatically cut off the gas supply if the flame goes out. Proper installation and ventilation are also critical safety components. Ensuring your range is compliant with local codes will prevent headaches down the road and, most importantly, keep your staff and customers safe from potential hazards.

Construction Materials

A commercial range is a major investment, so you want it to last. The construction material is a huge factor in its durability and lifespan. Most commercial ranges are made of stainless steel, and for good reason. It’s tough, resists corrosion, and is relatively easy to clean and maintain after a long shift. Pay attention to the gauge of the steel—a lower gauge means thicker, more durable metal that can better withstand dents and dings. Sturdy knobs and heavy-duty cast-iron grates are also signs of quality construction that can handle the demands of a busy kitchen for years to come.

Energy Efficiency Ratings

An energy-efficient range can save you a significant amount of money on utility bills over its lifetime. While a high-efficiency model might have a higher upfront cost, the long-term savings often make it a smart financial decision. Look for the ENERGY STAR® label, which certifies that the appliance meets strict energy performance standards set by the EPA. Understanding the energy efficiency of a range helps you calculate its total cost of ownership. If the initial price is a concern, exploring restaurant equipment financing can make it possible to invest in a more efficient model from the start, helping your bottom line in the long run.

Find the Perfect Fit: Sizing Your Commercial Range

Choosing the right size for your commercial range is about more than just making sure it fits into an empty spot. The perfect range becomes a natural part of your kitchen, supporting your team’s workflow and meeting the demands of your menu. When you get the sizing right from the start, you create a more efficient and productive environment, which saves you from future headaches and helps your service run smoothly. It’s a foundational decision that can set your kitchen up for long-term success. Let's walk through the key steps to ensure you find the ideal fit for your space and your business.

Measure Your Space

First things first: grab a tape measure. While most commercial ranges run between 24 and 72 inches wide, the unit's dimensions are just the beginning. You need to plan for adequate clearance on all sides for proper ventilation and to give your staff easy access for cleaning. Don’t forget to measure your delivery path, including doorways, hallways, and any tight corners. The last thing you want is a brand-new range that can’t make it through the door. Knowing your exact spatial limitations will help you narrow down your equipment options and avoid a costly mistake on delivery day.

Assess Your Production Volume

The right range for a quiet café is completely different from what a bustling diner needs. Your menu and expected customer traffic are the biggest factors in determining the right configuration. Think about your peak hours. Will you need six burners going at once, or will two suffice? Do you need a large griddle for breakfast service or multiple ovens for baking? Your restaurant's style, cooking volume, and menu will dictate the features you need to keep up with demand. A high-volume kitchen requires a durable, high-output range, while a smaller operation might prioritize versatility over sheer power.

Map Your Kitchen Workflow

A well-designed kitchen is all about efficiency, and your range is the heart of the cooking line. Its placement impacts your entire operation. If it’s too far from the prep tables or refrigerators, your chefs will take extra steps that slow down ticket times. An improperly sized or placed range can create bottlenecks and hinder your team's ability to work effectively. Take a moment to sketch out your kitchen layout. This simple exercise can help you visualize the workflow and find the most logical and productive spot for your range.

Plan for Ventilation

Proper ventilation isn't just a suggestion—it's a requirement for safety and code compliance. The size and power of your range directly determine the type of ventilation hood you'll need. A powerful, high-BTU gas range requires a more robust and expensive system than a smaller electric model. This is a significant part of your budget and installation plan, so don't treat it as an afterthought. Be sure to factor in the cost and space requirements for your ventilation system when you’re planning for your new range to ensure a safe and functional kitchen environment.

Check Clearance Requirements

Every commercial range comes with manufacturer specifications for minimum clearance from walls and other equipment. These guidelines are there to prevent fire hazards and ensure your equipment runs correctly. You’ll find that combustible surfaces, like drywall, require more space than non-combustible ones, like stainless steel. Before you finalize a purchase, always review the spec sheet for the model you’re considering. Confirming that your intended location meets all clearance requirements is crucial for passing inspections and protecting your investment.

What to Know About Installation and Setup

You’ve picked out the perfect range—now comes the part that makes it all work. Getting your new cooking range installed isn’t as simple as plugging it in and turning it on. Proper setup is a critical step that impacts everything from your kitchen’s safety and efficiency to your long-term budget. In fact, one of the biggest oversights restaurant owners make is failing to plan for the installation process itself.

Thinking through the details ahead of time will save you from major headaches and unexpected costs. You’ll need to consider your utility connections, ventilation needs, and local safety codes. It’s also the perfect time to think about how this new piece fits into your kitchen’s workflow and overall energy use. A smooth installation sets the stage for a smooth-running kitchen, ensuring your new range performs at its best from day one. If installation costs are a concern, exploring restaurant equipment financing can help you manage the upfront investment without compromising on a safe, professional setup.

Gas Line Specifications

If you’ve chosen a gas range, the gas line is your top priority. It’s not just about having a connection; it’s about having the right connection. Your range’s power (measured in BTUs) requires a specific amount of fuel, and the gas line needs to be large enough to supply it consistently. An undersized line will starve your range of fuel, leading to weak flames and poor cooking performance. Before installation, confirm that your existing gas line meets the manufacturer’s specifications. If it doesn’t, you’ll need to have a licensed plumber upgrade it. This is not a DIY job—improper gas line work is a serious safety hazard.

Electrical Requirements

For electric ranges, it’s all about the power draw. Commercial electric ovens and cooktops often require more voltage and amperage than a standard wall outlet can provide. Check the specific electrical requirements for your chosen model—you’ll find this information on the spec sheet. Then, have an electrician verify that your kitchen’s electrical panel can handle the load. Installing a range without adequate power can lead to constantly tripped breakers, damage to the unit’s sensitive electronics, or even an electrical fire. It’s much easier to upgrade a circuit before the range is in place than to deal with electrical issues during a busy dinner service.

Ventilation Systems

Proper ventilation is non-negotiable in a commercial kitchen. Your cooking range will produce a significant amount of heat, smoke, grease, and steam, and you need a powerful system to pull it all out of the air. This almost always means installing a commercial-grade ventilation hood directly above your range. A good ventilation system keeps your kitchen staff safe and comfortable, improves air quality, and is required by health and fire codes. Keep in mind that installing a hood can be complex and expensive, so be sure to factor this into your total budget from the very beginning.

Professional Installation Guidelines

While it might be tempting to save a few dollars by installing the range yourself, this is one area where you should always call in the pros. Professional installers understand the specific requirements for commercial restaurant equipment. They know how to handle gas and electrical connections safely, ensure the unit is perfectly level, and calibrate it for optimal performance. More importantly, they are familiar with local building and safety codes, ensuring your installation will pass inspection. Paying for a professional installation is an investment that prevents costly mistakes, ensures your warranty remains valid, and gives you peace of mind.

Safety Compliance

Meeting safety standards isn’t just about following rules; it’s about protecting your staff, your customers, and your business. Your local health and fire departments have strict codes for commercial kitchen installations. These regulations cover everything from the minimum clearance required between your range and walls to the type of fire suppression system you need. A professional installer will ensure every aspect of your setup is compliant. Failing an inspection can delay your opening or even lead to fines, so it’s crucial to get it right the first time. Always check your local codes before installation begins.

Energy Consumption Factors

Your new range will be one of the hardest-working pieces of equipment in your kitchen, and its energy use will have a direct impact on your utility bills. Proper installation plays a key role here. A well-calibrated range heats up faster and maintains temperature more accurately, using less energy. The location also matters. Placing a range next to freezers or refrigerators, for example, will make the cooling units work harder and consume more power. By planning your kitchen layout thoughtfully, you can create a more energy-efficient workflow that saves you money over the long term.

Keep Your Range Running Smoothly: Maintenance and Care

Your commercial range is the heart of your kitchen, and just like any star player, it needs a little TLC to perform at its best. Neglecting your range can lead to inconsistent cooking, higher energy bills, and even unexpected breakdowns during a dinner rush—the last thing you need on a busy Friday night. The good news is that a simple maintenance routine can keep it running efficiently for years to come. With preventative equipment maintenance and cleaning schedules, you can avoid costly downtime and maintain smoother operations. Think of it as an investment in your kitchen's productivity and your peace of mind, not just another chore on the list. A dirty or poorly maintained range can become a fire hazard, affect the taste of your food, and waste significant amounts of energy. By dedicating a small amount of time each day, week, and month, you protect your equipment, ensure food quality, and create a safer environment for your team. This proactive approach not only saves you money on potential repairs but also helps you get the most out of your initial investment. Let's walk through the essential steps to keep your range in top-notch condition.

Your Daily Cleaning Checklist

A clean range is an efficient range. At the end of every service, make it a habit to run through a quick cleaning checklist. This isn't about a deep scrub; it's about managing the daily grime before it builds up. Start by removing any loose food particles from the cooktop. Use a wire brush to gently clear away any stuck-on food from the grates, which helps ensure even heat distribution. Finally, give all the surfaces a good wipe-down with a damp cloth and a mild, food-safe cleaner. This simple routine takes just a few minutes but goes a long way in preventing carbon buildup and keeping your deep fryers and other equipment in great shape.

Setting a Regular Maintenance Schedule

Beyond the daily wipe-down, your range benefits from a more thorough check-up on a regular basis. Create a weekly and monthly maintenance schedule that your team can easily follow. Weekly tasks might include soaking burners and grates to remove stubborn grease, checking gas pilot lights, and calibrating oven thermostats to ensure accurate temperatures. Monthly, you can plan for a deeper clean of the oven cavity and a check of all knobs and controls to make sure they are secure and functioning correctly. Consistency is key, so add these tasks to a shared calendar or a kitchen checklist to make sure they don't get overlooked.

How to Inspect Critical Components

Knowing what to look for can help you catch small issues before they turn into major repairs. One of the most important parts to check is the oven door seal. A worn or dirty seal allows heat to escape, forcing your oven to work harder and cook unevenly. The door seal is essential for maintaining the oven's temperature, so inspect it regularly for any cracks, brittleness, or grime that might prevent it from closing properly. Also, take a look at the burner heads and ignition components. Make sure the flame ports are clear of debris for a steady, blue flame. A yellow or uneven flame often indicates a blockage that needs cleaning.

Solving Common Issues

Even with great care, you might run into a few common problems. If you notice uneven heating, first check that the range is perfectly level. An unlevel surface can cause oil or batter to pool on one side. If a gas burner won't light, the ignition point might be dirty or wet, or the burner ports could be clogged. For oven temperature issues, start by checking the door seal, as a poor seal is a frequent culprit. While these simple fixes can often solve the problem, it's important to know when to call a professional. For any issues related to gas lines or electrical components, always contact a qualified technician for service.

The Importance of Preventive Maintenance

Ultimately, preventive maintenance is about protecting your investment and your business. A well-cared-for range is safer, more energy-efficient, and produces more consistent results, which directly impacts the quality of your food. Taking the time for regular cleaning and inspections helps you extend the life of all your restaurant equipment and avoid the stress and expense of emergency repairs. It’s a foundational practice that supports a smooth, successful kitchen operation day in and day out. By making maintenance a priority, you ensure your range remains a reliable workhorse for your culinary team.

A Look at Top Commercial Range Brands

Once you know the type, size, and features you need, it’s time to look at specific brands. The brand you choose says a lot about the equipment's reliability, performance, and how long it will last in a busy kitchen. Think of it like choosing a car—some are built for speed and luxury, while others are designed for durability and efficiency. In the world of commercial ranges, some brands are known for their top-of-the-line power and precision, while others offer incredible value and dependability. Thinking about brands can help you narrow down your options and find a range that fits both your cooking style and your budget. It’s not just about the name on the front; it’s about the reputation, the support, and the peace of mind that comes with it. Let's walk through some of the most trusted names in the industry, from premium powerhouses to budget-friendly workhorses, so you can feel confident in your final decision.

The Restaurant Warehouse Selection

When you’re investing in a core piece of equipment, you want a brand with a proven track record. We often point our customers toward brands like Vulcan, Garland, and Wolf because they are known for their exceptional reliability and efficiency. These manufacturers have built a strong reputation for creating versatile ranges that can handle the demands of any commercial kitchen. Choosing one of these trusted names is a solid step toward ensuring your kitchen runs smoothly for years to come. You can explore our full shop of restaurant equipment to see these and other dependable options.

Premium Options

If your kitchen has a high-volume output or you’re a chef who needs the absolute best in performance and precision, investing in a premium brand is a smart move. Southbend is a great example of a high-end manufacturer known for its incredibly durable and powerful cooking equipment. Professional chefs often prefer brands like this because of their robust construction and advanced features that deliver consistent results under pressure. While the initial cost is higher, the long-term reliability and superior performance can make it a worthwhile investment for a thriving restaurant that can't afford downtime.

Mid-Range Solutions

For many restaurant owners, the best choice is a range that balances excellent performance with a more accessible price point. This is where mid-range brands shine. Names like Kratos and American Range offer powerful and reliable commercial ranges that get the job done without the premium price tag. These brands are perfect for kitchens that need a dependable workhorse for daily service. They provide the essential features and durability required in a commercial setting, making them a practical and popular choice for new and established restaurants alike.

Budget-Friendly Choices

Starting a restaurant or managing a tight budget doesn't mean you have to compromise on getting a functional and reliable range. There are many quality options available that are more affordable. Brands like Atosa, Thor Kitchen, and Turbo Air offer a variety of models that can fit into almost any budget. These ranges provide the essential features you need to operate your kitchen effectively. Whether you need a simple four-burner or a more complex setup, these brands make it possible to equip your kitchen without overspending on one piece of equipment.

Understanding Warranty Coverage

No matter which brand you choose, always take a close look at the warranty. A good warranty is a sign that the manufacturer stands behind its product and is a crucial part of your purchase. For example, many THOR Kitchen gas ranges come with a two-year warranty that covers issues with materials and craftsmanship. This coverage protects your investment and gives you peace of mind. Before you make a final decision, understand what the warranty includes, how long it lasts, and what the service process looks like. This is a key part of making a smart purchase and exploring your restaurant equipment financing options.

Putting It All Together: Making the Right Choice

You’ve explored the types, features, and sizes of commercial ranges. Now it’s time to make a final decision. This last step is about looking at the bigger picture—how this single piece of equipment fits into your kitchen's finances, workflow, and long-term success. It’s more than just picking a model; it’s about making a strategic investment in your business. Think of your new range as a key team member. It needs to be reliable, efficient, and a good fit for your kitchen's culture and goals.

To make the best choice, we’ll walk through five final considerations. These include balancing your budget with the need for quality, understanding the return on your investment, and planning for a smooth installation. We'll also cover the importance of training your staff to use the new equipment effectively and ensuring you have solid long-term support. By carefully thinking through these points, you can confidently select a cooking range that will serve your restaurant well for years to come.

Balancing Cost and Quality

It’s easy to get sticker shock when looking at commercial ranges, but the initial price tag is only part of the story. The cheapest option might save you money today, but it could lead to higher utility bills and frequent repair costs down the road. Instead, focus on the total cost of ownership. A high-quality, energy-efficient range may cost more upfront but can significantly reduce your monthly expenses, protecting your profit margins. Look for a balance between a price that fits your budget and the durable construction that will withstand the demands of a busy kitchen. If the upfront cost is a concern, exploring restaurant equipment financing can help you get the quality you need without straining your cash flow.

Calculating Your Return on Investment

Think of your new range as an investment in your restaurant's future, not just an expense. The right equipment pays for itself over time by improving your kitchen's efficiency and the quality of your food. A reliable and powerful range allows your team to cook faster, serve more customers, and produce consistently delicious dishes that keep people coming back. This leads to increased revenue and a stronger reputation. When you choose a durable model, you’re investing in a workhorse that will be a central part of your business for years. This long-term value is the true return on your investment in quality restaurant equipment.

Planning Your Installation Timeline

One of the most common oversights when buying a new range is failing to plan for its arrival and installation. Don't let this be an afterthought. Before your range is delivered, confirm that your kitchen is ready. Do you need a plumber to adjust the gas line or an electrician to install the correct outlet? Coordinate with any necessary contractors ahead of time. A clear plan prevents costly delays and ensures your kitchen is operational as quickly as possible. Proper planning for all your major appliances, from refrigerators to ranges, will save you time, money, and a lot of stress.

What Training Will Your Staff Need?

Your new range is only as effective as the team operating it. To get the most out of your investment, make sure your staff receives proper training. Show them how to use all the new features, from precise temperature controls to convection settings. It’s also crucial to walk them through the correct daily cleaning and basic maintenance procedures. Proper training not only ensures your team can cook efficiently and safely but also helps extend the life of the equipment. When your staff understands how to care for new appliances, whether it's a range or a new set of deep fryers, your entire kitchen runs more smoothly.

Considering Long-Term Support

Your relationship with a supplier shouldn't end once the equipment is delivered. Before you buy, ask about the long-term support they offer. What does the warranty cover and for how long? How easy is it to get replacement parts or schedule a service call? A strong support system is your safety net. Knowing you have a reliable partner to turn to for maintenance advice and repairs provides peace of mind and helps you avoid long periods of downtime. At The Restaurant Warehouse, we believe that dependable support is essential for keeping your kitchen running at its best.

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Frequently Asked Questions

What's the biggest mistake restaurant owners make when buying a new range? The most common oversight is focusing only on the range itself and forgetting about the space it's going into. Many people forget to measure doorways and hallways for delivery, confirm their gas or electrical hookups can handle the new unit's power, or plan for the required ventilation system. Thinking through the entire installation process from start to finish before you buy will save you from major headaches and unexpected costs on delivery day.

Is a gas or electric oven better for my kitchen? This really comes down to what you cook most often. If your restaurant does a lot of baking, from bread to delicate pastries, an electric oven is your best friend because it provides very consistent, dry heat. For roasting meats and vegetables, many chefs prefer the moist heat of a gas oven, which helps keep food from drying out. If your menu is diverse, a dual-fuel range with a gas cooktop and an electric oven can give you the specialized performance you need for every dish.

How can I tell if a range is built to last? When you're looking at a range, pay attention to the physical details. A well-built unit will be made from heavy-gauge stainless steel that feels solid and doesn't flex easily. Check the quality of the knobs and controls—they should feel sturdy, not flimsy. Heavy-duty cast-iron grates are another great sign of durability. These are the components that will take a beating every day, so choosing a model with quality construction ensures it can handle the pressure of a commercial kitchen for years.

Do I really need to budget for professional installation? Absolutely. While it might seem like a place to save money, improper installation is a huge safety risk and can void your warranty. A professional ensures your gas lines are connected safely, your electrical circuits can handle the load, and the unit is perfectly level and calibrated for optimal performance. They also know the local safety codes inside and out, which is critical for passing inspections and keeping your staff safe. It's a necessary investment in your kitchen's safety and efficiency.

My current range is old but still works. When should I consider replacing it? Look for signs that your range is starting to cost you more than it's worth. If you're noticing inconsistent oven temperatures that ruin dishes, burners that won't light reliably, or a steady increase in your utility bills, it might be time for an upgrade. Frequent service calls and difficulty finding replacement parts are also clear indicators. A new, more efficient range can improve food quality, reduce energy costs, and prevent a catastrophic breakdown during your busiest service.