What is a Slide-In Range? A slide-in range is designed to slide in and fit flush with your countertop. This is ideal for an island peninsula, but can also be used along a wall. Slide-in ranges have a slightly protruding cooktop that rests on top of the countertop on each side.

What is the benefit of a slide in range?

The two main benefits of slide-in ranges are style and function, but like freestanding models, price and ease of installation play a role. Slide-in ranges can be built between two cabinets and provide additional width on top to overlap the counter.

Why are slide in ranges more expensive?

Slide-in ranges are more expensive than freestanding because of the custom, built-in look the design provides. QuietClose Door – No more slamming the oven door. Dampened hinges softly and quietly guide the QuietClose door shut. It’s premium engineering that you’ll appreciate each time you close your oven.

What is the difference between a slide in and a freestanding range?

While freestanding ranges can stand alone or be installed between cabinets, slide-in ranges are specifically designed to sit between cabinets for a seamless look. Because of this, slide-in ranges have unfinished sides that makes them ill-suited for standalone installation.

What are the pros and cons of a slide in range?

Now, let’s summarize the pros and cons.

• Pros: Slide-in ranges provide a built-in premium appearance. …
• Cons: The front controls can be easily accessed by curious kids. …
• Pros: Lower cost than slide-in ranges. …
• Cons: The gap between cabinets and stoves is hard to clean. …
• Installation. …
• Control Location. …
• Cleaning. …
• Appearance.

Can a slide in range replace a freestanding range?

Some people wonder: can a slide-in range be installed as a freestanding range? No. Slide-in ranges fit between kitchen counters and cabinetry, so they do not have finished sides.

Does a slide in range go all the way to the wall?

Yes it can be slid all the way against the wall. You may have to alter your counter top if you have the kind with the back piece on the wall.

Are slide-in ranges hardwired?

Another difference to consider is freestanding ranges can plug-in into an outlet while slide-in ranges must be hardwired.

What do you call a stove without back?

What is a Freestanding Range? A freestanding range is the most common option; it is what most people think about when they think of a stove. It can fit anywhere in your kitchen and does not require any cabinetry work. The sides are finished, so it can stand on its own or in between cabinets.

What is a front control range?

And like a slide-in model, a front-control range has no top console, giving homeowners the sleek, modern look of a built-in kitchen range. Lastly, of course, the knobs or controls are located on the front side of this cooking appliance.

How do you install an oven slide?

So crumbs can't escape and cleaning is a breeze. It's designed to fit into your existing oven. Space with little or no effort backed by the GE fits guarantee where the GE slidin.

What is a dual fuel range?

Dual fuel stoves are ranges that feature a gas cooktop and an electric oven, combining the strengths of both. Gas cooktops offer quick heating and ample temperature control. Electric oven elements cycle in patterns that allow for optimal management of temperatures, making them ideal for baking.

What is convection used for in oven?

A convection oven has a fan and exhaust system that circulate hot air around the cavity of the oven, reducing hot and cool spots and helping dishes on every rack cook more evenly. Convection ovens can also have a third heating element, called true convection, to help foods cook faster.

What are the disadvantages of a convection oven?

Cons of Convection Ovens:

• Some fans can be louder than a traditional oven.
• They’re more expensive than traditional ovens.
• The fan can sometimes blow around foil or parchment paper, interfering with your food.
• Food is more susceptible to burn if the cooking time is not properly adjusted.

When should you not use convection oven?

In American baked goods, convection should never be used unless a recipe specifically calls for it. In a home oven, the hot, dry air accelerates crust formation in cakes, cookies, and biscuits which is generally counterproductive to desired rise.