The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Advice for New Stove/Oven Wanted

mike_12's picture

Advice for New Stove/Oven Wanted



I wasn't sure where to post this as it didn't seem to fit anywhere else.   I found the Fresh Loaf while looking for information on new stoves and ovens.  I need some advice on a new oven and stove.  I hope someone here can chime in. From similar posts over the years it seems that there is a fountain of knowledge here.


Here is what I know:  Gas stove, limited budget ($500 - $800), 

Brands: Whirlpool, GE, Maytag, perhaps Frigidare.  I'm limited as the Home Warranty Co will be picking up part of the tab.  I want to go up a few notches from a bare bones base model.

I live in a small entry level condo and don't want to purchase something that is too out of range.

Here is what I don't know: 4 or 5 burner.   What is the difference between a 5k center burner and an 8k center burner, convection, 12,k 15k or 17k burners.


My 1960 Hardwick stove just bit the dust (its thermocoupler broke) and I'm hoping the new unit will inspire me to bake and cook more.  The only problem is I cook for one.  So if anyone has any ideas on that thought as well :)


Thank you.



LindyD's picture

I'd visit the local library and look at the lastest issue of Consumer Reports on stoves, for a start.

For what it's worth, I needed to replace my washing machine last month and visited my local Sears store, where a sale was going on.  I was warned against purcashing a GE product because of major repair issues they had been experiencing with the brand.  That might be something to keep in mind.

Whether you cook for one or ten, you do want sealed burners and a very well insulated oven.  Your price range should get you one.   I have a relatively new Whirlpool which has been trouble free and the oven has no hot or cold spots (their accubake feature).  

I think that when you start using a good stove, you'll want to cook and bake, because the results are so much better - and the technology is pretty nifty as well.  

Hope you find something that you'll really enjoy using.

Doc Tracy's picture
Doc Tracy

How much space do you have for your stove/oven? Are you putting in a stand alone with the oven under the stovetop? If you have a typical 30" space you will probably need to go with a 4 burner stovetop. This will limit your choices but you'll still have some flexibility.

Convection is nice, it is faster and more energy efficient but there will be other times you'll use your conventional oven. Also, you'll want to decide if you want the self cleaning feature. Some people never use it. I like it because I'm a terrible cleaner and find it helpful. (plus, I've found it does a great job cleaning grill plates)

What do you like to cook and bake? There may be features that are most important based on your favorite foods.

I'll be watching this discussion as I'm converting my stove from electric to gas and haven't decided which to go to yet.

belfiore's picture

This option is more $'s than the previous post outlined but there are 5 burner options in the less than $1K selection. We replaced an old stove with a free standing range GE Profile dual fuel gas/convection, 30" with 5 burners and a double oven. The grates are modular but fit together to make a solid surface for any pan size with the center changeout for a griddle or fish poacher. It's the nicest one I've ever had and I absolutely love it. I prefer gas burners because of the instant adjustment to the flame that you don't get with electric burners, with the exception being induction cooktops. It has variable BTU burners with a rapid boil setting for things like pasta pots.

For those of us that like to bake breads, etc., I would recommend a baking stone. I have a large square one that is relatively thick to provide more mass.

A new stove will make your life so much easier you'll want o bake all the time! I got mine at Lowe's and opted for the EPP(extended protection plan) which covers it for 5 years.

Mako's picture

A comment about your question of

..What is the difference between a 5k center burner and an 8k center burner, .. 12,k 15k or 17k burners.

This is a reference to the thermal capacity of the burner, a 5K burner has 5 thousand BTU (British Thermal Units )

More BTUs means heating your pan faster think Wok, Sautee, or Deep Fry, boiling water faster etc.

A 17K burner will put out alot of heat(a moderate professional burner heat), and should only be used (on high) with pans that can handle the heat (cast iron, aluminum, non coated cookware)  and keep all teflon off of high heat settings on any stove as it outgasses noxious fumes at high heat.



humblehovel's picture

My most favorite stove is a 1960 model electric GE range.  Heavy insulation and bakes everything like a wonderful champ.    They just don't make them like that today.

Yerffej's picture

Whirlpool owns Amana, KitchenAid, Magic Chef, Hoover, Jenn-Air, and Maytag.  Whirlpool is not known for high quality in its products.  Just something to keep in mind.


mike_12's picture

Yeah, I I'm not happy about giving up my older stove.  Unfortunately,  it cannot be fixed.  I have heard those concerns about Whirlpool and don't know if it's better to get a more expensive GE unit (I.E. less features) or the Whirlpool.  I'm leaning towards a Frigidaire, since  I've only heard good things about them, though they may not be available thru the home warranty.  Other than that, there is Kenmore, but I don't really care for Sears Service.  I feel they damaged my current oven in order to get me to replace it.  Essentially, they came to relight the pilot on the oven and when they left, the thermocoupler need replacing and the stove was inoperable. I realize that it may last for ten years or so and the likely hood of service is probably minimal before that, but I've heard other maintenance repair people will not work on Kenmore.  Am I being too concerned? 


mredwood's picture

A Couple of years ago I had to replace my old gas stove. I was also wired for electric and did not want that. I researched stoves and the more I learned the more I realized there were many more things to think about than the track record. 

I bought a GE Profile gas only. I would have bought a gas convection if I could have found it but the only convection ones had gas oven,  electric convection. Odd I thought. 

I use cast iron pans and large pots so I wanted cast iron grates so that a pot or pan could be slid across seamlessly. Porcelain grates chip easily. Just look at the stoves returned at some of the sears outlet stores.  My stove has various BTUs for different burners. The middle has a long oval burner that is 5000 btus. It is close to worthless. Not hot enough to do much of anything but simmer and it's too long to simmer properly.  I have tried to make pancakes on the non stick griddle that came with it but I can use my cast iron and have more control.

I have a small simmer burner in the back right of the stove. The power 17,000 btu burner is in front on the right. The placement of these burners was very important to me. When I do simmer in the back it is a move it there and forget it for a while. Perfect location. Big burner in front on right. Easy to control and watch. My stove slides in and there is a small counter top on the right side. And a wall. I did not want a lot of heat from the power burner building up in the corner.

My grates sit level with my counter top. The stoves that had their grates higher were too high for comfortable cooking as we are average height people.  Also a pot could easily drop off the edge on to the counter and spill. A two inch drop is significant with boiling water or sauce in it. I don't always place things perfectly even so I need all the advantages I can get. Sealed burners a must. No mess in hard to clean places. Stove top recessed so spills are contained. No ceramic or glass for me. Too much heat build up for me. Those counter tops have been known to crack. 

I have a warming draw that I have never used. It's lowest setting is 150 °. Too hot to proof bread. It holds my baking sheets. Perfect.  I like my stove a lot. If I had it to do over: No warming drawer and  I would get the double oven model. No need to heat that huge oven for one loaf of bread. Two smaller ovens make more sense. Two different temps, two different breads. 

The metal around the gas outlet if hard to clean without putting the porcelain  top in jeopardy of being scratched.

Not a bad stove for the money and I haven't had trouble with it. Called once for general service. Sears replaced the middle burner because  it was warped and not lighting properly.