A certain romance surrounds the idea of a home-cooked meal and thanks
to outlets like the Food Network, its appeal has never seemed more
obtainable and even exotic. But while more of us may be dining in
nowadays, time and convenience often take precedence over our culinary
ambitions. Fortunately, today’s ranges understand this quandary and
offer features and functions that not only take the guesswork out of
cooking, but do so with greater efficiency and style.
Of
course, as any foodie knows, temperature control is always key. For
those who prefer the drama of gas, many commercial-style products have
upped their firepower to 20,000-22,000 Btu to ensure the perfect sear
or to accommodate wok cooking, which, said Gail Bruce, cooking expert
at Whirlpool Corp.,
is part of a growing interest in ethnic cuisines. For simmering
delicate sauces and melting chocolate, burners that can be turned down
to low temperatures—though not new—are much more commonplace, as is
convection cooking. And some makers have added steam to their ovens to
boost cooking or to facilitate cleaning.
SMARTS AND SIZE
But
beyond convection and steam, ranges and their ovens have acquired
considerable electronic smarts to ease kitchen life and produce
restaurant-quality results. Many already come with a robust program of
preset cooking modes that reduce achieving the perfect roast, broil or
bake to pushing a button. According to Robert McKechnie, manager—new
product development for Electrolux,
the latest ranges incorporate software that allows for a Sabbath mode,
can store menu and “favorite” selections and, in some cases, wires the
units for Smart Grid compatibility.
Oven capacities are also
expanding, with some as roomy as 5.3 cu. ft. on a 30-in. range. If
double ovens are more your style but space is an issue, a 30-in. range
with twin cavities is one option that saves on space, budget and time.
In addition, as consumers tend to use only the smaller upper oven for
everyday meals, “it can use up to 50 percent less energy when compared
with an oven on a full-size range,” Bruce noted.
Those who truly desire energy efficiency, however, may want to look into induction technology, which is 90 percent efficient, said Sue Bailey, director—major appliance product management at Viking Range Corp.,
and is no longer limited to drop- or slide-in cooktops. Although gas,
electric and dual-fuel ranges still dominate the market, induction has
gained some ground, especially as affordable models can be had for
under $2,000. In fact, with prices continuing to fall, Bruce sees much
promise in the technology and more companies may introduce products of
their own.
SLEEKER DESIGNS
But what about
looks? Although pro-style ranges continue to hold the upper hand,
makers are also seeing an increased interest in sleeker designs that
integrate better with the rest of the kitchen. Similarly, control
panels are taking on a more discreet appearance with mirrored displays
that reveal settings only when activated and “disappear when not in
use,” said Bailey. For the upscale consumer, more companies are
offering the ability to customize their ranges with different burner
configurations, griddle and charbroiler options, as well as colors and
design details. “We’re very focused on customization, as we feel that
that’s where the high-end market is going,” said Keith Wolf, VP of
marketing for BlueStar.
Bruce
agrees. “Customization will continue to be something we’ll pay close
attention to,” she said. “Consumers want a variety of options to fit
their specific lifestyle.” After all, Bailey said, ranges are about
“the emotional gratification that comes from the act of preparing food.”
[1] Electrolux’
new 30-in. Electric Built-in Range With Induction Cooktop features 6-,
7-, 8- and 10-in. cooking elements, a main oven with a capacity of 4.2
cu. ft. and a second oven that measures 1.4 cu. ft. The Wave-Touch
control panel activates with a simple touch, revealing a variety of
cooking options, including a “My Favorite” setting for customized
baking or broiling. [2] If wall space is a problem, Whirlpool’s
new Resource Saver Double Oven Range offers one solution that can also
help reduce energy consumption. At 2.2 cu. ft., the upper oven is large
enough to accommodate everyday cooking yet uses 50 percent less energy
and preheats in half the time of a full-size oven. For larger meals,
both compartments can be used to bake at two different temperatures
simultaneously. [3] Available in 30-, 36- and 48-in. models, the Viking
Professional Series custom electronic control range combines the
traditional feel of a knob with push-button oven controls and a
mirrored digital display. A total of 14 cooking modes takes the
guesswork out of baking and broiling, while functions such as timed
bake allow users to schedule meal preparation around their busy lives. [4] From KitchenAid’s
Commercial-Style collection of cooking appliances, this 48-in.
dual-fuel range offers a variety of features to satisfy the serious
at-home chef. These include two 20,000-Btu Ultra Power Dual Flame
Burners, which can sear as well as simmer; a dual-fan convection system
with steam-assist technology for moist, tender results; and an
Even-Heat Chrome Electric Griddle option, which retains its like-new
appearance while providing even heat distribution. [5] Last year, BlueStar
rolled out “Build Your BlueStar,” a five-step online tool that allows
consumers to select the size, color, burner configuration, door and
trim details of their ranges before they buy. Once they’ve made their
selections, the information can be emailed to a BlueStar dealer or
printed out and taken to a store. Customized ranges take six to eight
weeks to ship from the date of order.
