When selecting a range, there are many factors to consider. Unless you are remodeling, the size of your new range may be dictated by the location and size of the range you are replacing.

If switching from electric to gas, you will need a gas line and a 120-volt outlet. If switching from gas to electric, you will need a dedicated 240-volt outlet. Dual fuel units will need a gas line and a dedicated 240-volt outlet.

Traditional spiral coil electric ranges are the least expensive, but are less efficient with higher operating costs, and are harder to clean than smoothtop electric units, induction models or sealed burner ceramic-top gas models.

Here are some things to consider as you shop for you next range:

Pros and Cons of Gas Ranges

Pros

• Lower heat emissions into living space.

• Higher heat output and faster cooking times.

• Lower operating costs.

• Instant on/off and instant temperature adjustments up/down.

Cons

• No visual indicator that burners or grates are still hot after use.

• Safety concerns related to open flames and combustion fumes.

• Regular inspections recommended for prevention of gas leaks.

Pros and Cons of Electric Ranges

Pros

• Easy cleaning – No burners or grates to clean. Sleek smoothtop models are even easier to clean with no coils or drip pans.

• Cooking elements glow when hot, providing a visual safety warning.

• Serious bakers prefer the even precise temperature control of electric ovens.

Cons

• Higher operating costs.

• Slower on/off and slower response to temperature adjustments.

• Electric cooktops radiate more heat into living space.

• No cooking possible during electric outages.

Pros and Cons of Induction Ranges

Pros

• Induction ranges are more efficient than gas or conventional electric units.

• Cooking surface stays cool. No open flame or red hot coils/elements.

• High heat output with precise and quick temperature adjustments.

• Lower heat emissions into living space.

Cons

• Induction ranges are more expensive than gas or electric models, but comparable to dual fuel units.

• The cookware used on induction cooktops must be magnetic. Only cast iron, carbon steel and some stainless steel cookware can be used.

• Induction cooking is still relatively new in the U.S., so there are fewer brands and model to choose from.