A RANGE CONSOLIDATES THE HEAT, takes up the least room overall, and costs less than a separate cooktop and wall oven of the same quality. The most common mod el is 30 in. wide and has four burners and a single oven. It's commonly a slide-in model with a raised backguard. Controls for oven and cooktop are located on the cooktop surface or on an apron. Knobs on aprons are easier to clean than knobs on cooktops; electronic keypads are even easier to clean. Drop-in ranges often have no backguard and offer the option of a cabinet drawer below the oven.
Wider ranges-from 36 in. to 60 in.-are tempting for their varied cooktop and oven options. Some manufacturers even offer dual-fuel ranges with a gas cooktop and electric oven-along with a considerably higher price tag.
AN AGA RANGE LIKE THIS ONE IS ALWAYS READY TO GO, with multiple ovens capable of being set to various temperatures, from warm to hot.The flue circulates a constant flow of air through the cooker, venting odors and smoke outside.
THESE SIMPLE INSET CABINETS ARE A SUBTLE FOIL for the punch of a professional-style range. Unlike its super-hot restaurant cous in, a professional-style range has insulated sides, which don't require clearance from cabinetry.
A RANGE COULD HAVE FIT HERE, but instead separate cooktop and wall-oven units are stacked to make a streamlined alternative cooking space.Separate components also make a lighter burden to haul to a second-floor kitchen. The backsplash runs the full length and height of the wall for extra protection.
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