Looking for a new range.

[Glassunion]

I'm thinking a good quality 30" 5 burner with a double oven, with preferably convection.

At the same time I'm thinking of replacing my hood(mine currently vents outside) with a microwave/hood.

I can do either a stand alone or slide in; preference leaning to a slide in.

Stainless is a must to match the fridge and dishwasher. I've ruled out Frigidaire as their stainless color does not match.

Any suggestions or reviews from the group?

[intheflow]

1. Stay away from KitchenAid.

They go for $1500k. We got a 2-year-old used one a year ago. Two gas burners run super-hot (hot enough that the burner grates broke) and two have highs that are pretty low. Oven not keep a calibrated temperature for this whole past year. On Christmas Eve it developed a terminal error code on the digital display indicating the need to remove the digital meat thermometer (which we don't even have, much less use). Went online to see if we could repair it (my sweetheart is very handy) and found story after story about what a POS this stove is.

Looks pretty, classy. But it's looks are deceiving.

[Glassunion]

2. I'll definitely keep that in mind.

Thanks!

[mopinko]

3. bought a used vulcan 6 burner w flattop 10 years ago.

the love of my life.
seriously, if you can go look at commercial. so much more for the money if you want heat instead of flash.
and don't let anyone give you any goof ass stories about how civilians aren't supposed to own commercial.

[Warpy]

4. They're OK freestanding

but they don't work that well with wooden cabinets crammed up against them on either side, those suckers run HOT and people who put them in without realizing that ended up with cooked kitchens instead of cooked food.

However, a friend has one, freestanding, and adores it. They built the kitchen addition around it instead of trying to retrofit it into a suburban kitchen.

For kitchens that can't accommodate a free standing range, GE gets about the best reviews for the one specified by the OP.

[HeiressofBickworth]

5. So many issues to consider

Do you want gas? radiant? induction?
What size kitchen? I use my radiant stove as an extension of the counter tops in my small kitchen. If you have a larger kitchen, this may not be an issue for you.
If you are changing from a gas or electric coil to radiant or other glass top stove, consider the requirements for cookware -- not all cookware can be used on glass tops.
And another poster said to consider the heat produced and the materials that will be next to the stove -- don't want to cause any kitchen fires.

I can't give you any recommendations about new stoves. Mine is a 20+ year old Jenn-Air which has never caused me a minute's worth of concern. But that's how they made things 20+ years ago.

[Glassunion]

6. Sorry, I did forget to mention. I'm looking for a gas range.

30" is my cabinet cutout width.

[bif]

7. We have a Frigidaire and love it

It's the Gallery Series. Had it about 10 years and absolutely no problems. I like the range of burner sizes, and it has five of them. It's a gas range and oven.

[Hotler]

8. Wolf or Viking, I'd go for the wolf. Bring your wallet.

The last time I looked they were running about $100.00 an inch. (30"=$3,000.00) I think Wolf says that their oven doors are design to be dropped open and kicked shut

[cbayer]

9. Me, too, but mine has to be gimbaled and a very specific size and run by propane.

The least expensive ones are over $1200, so I am just plain out of luck.

[LancetChick]

10. I've got a Viking range.

Cost an arm and a leg, which means walking is now a lot more difficult, but oh wow, what an oven. Infrared broiler with three levels of broiling power, so you can use full power for meats, lower power for browning meringues or other more delicate things, and there's also convection broil, which I've never used.

There are three convection fans in all, as well as heat sources from bottom, top and sides. Using combinations of the different heat sources and fans you get, as I said, convection broil, convection bake, convection roast and true convection, which uses multiple (or all?) fans for multiple racks of food like the three sheets of cookies I baked last night, which I didn't have to turn or switch around, although I did have to bake the top sheet a little longer. And there's regular baking too, of course. Mine is electric, so I'm not sure how gas works, but I'm pretty sure you can get a gas cooktop with electric ovens if a gas oven turns out to be less roomy or flexible.

I have a magnetic induction cooktop, which is wonderful, although I don't recommend it as the only type of cooktop burner, but rather as something to use in combination with gas, since it has real drawbacks.

[Glassunion]

11. Slightly out of my price range. But they sure are nice.

I'm only looking to spend 3k on both the range and hood.

They are nice though.