Purchasing The Right Range For You [Part 2]

7.17.18

Purchasing The Right Range For You [Part 2]

Whether you’re remodeling your kitchen or simply ready to upgrade your dingy old range, selecting the perfect range for your space comes with a lot of decisions. Downdraft or updraft ventilation? Pro-style or standard range? With all the new technologies and features available today, it can be difficult to wade through all of the information on your own. Last week we discussed the differences between freestanding and slide-in ranges, and gas and electric ranges. Below we lay out the basics to choosing the right ventilation systems, professional styles, and oven technologies so you can make an informed decision.

Downdraft Versus Updraft

Your ventilation system removes the smoke and odors caused by cooking to keep your kitchen and the rest of your home smelling fresh. Downdraft ventilation is integrated right into your countertop and is located directly behind your range cooktop. It rises up from the below cabinetry to powerfully suck away cooking contaminates, then smoothly recedes back down to stay concealed and provide a seamless look. This type of ventilation is best if you require less than 300 CFM, you have a kitchen island that doesn’t support updraft ventilation, or you simply don’t like the look of an over-the-range appliance. The updraft ventilation system, consisting of a vent or a hood, is located directly above the cooktop where steam and smoke naturally rise and are swiftly swept away through the vent fan and filter, then taken outside or recirculated into the air. A vent hood is the most effective at removing cooking contaminates so if you have a gas cooktop, do a lot of grilling or frying, or have a pro-style range, it’s probably your best option.

Professional Versus Standard

Pro-style ranges first became popular for cooks at home who wanted to cook like the professionals and give their dinner guests restaurant-caliber dishes. These professional ranges feature commercial-grade features like additional burners, double ovens, twice the BTUs for each burner to perfectly sear, saute, or simmer your favorite dish. They can also instantly enhance the look of your kitchen with professional touches like large knobs and durable stainless steel that turns a regular kitchen into one of a luxury. However, professional appliances also come with a higher sticker cost. Today’s standard ranges are far more inexpensive in comparison and also come with incredible features like extra burners, specialty cook settings, continuous grates, and even double ovens.

Convection Versus Conventional

Conventional ovens feature an element at the bottom of the oven to heat the interior cavity. Since hot air rises, dishes on the bottom rack may undercook while dishes on the top rack will overcook. There also can be pockets of cold and warm air that hinder consistent heat. Convection cooking technology solves these problems by using fans to move heat around your foods to cook them more evenly. It also cooks your foods faster by nearly 25% with less heat. However, this also means you have to convert conventional recipes to convection settings which can sometimes be difficult to achieve.

Visit last week’s blog to learn more about freestanding and slide-in ranges, as well as, gas or electric ranges.