Credit:
GE Appliances
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Credit:
GE Appliances
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This double oven electric range is the best we've tested because of its effective burners, spacious ovens that evenly bake food, and sleek look. Read More
Customers seem to love this double oven range for its glass ceramic cooktop and convenient, high-quality features. Read More
Some reviewers find the top surface difficult to clean, but are pleased with how fast the oven heats up and easy it is to operate. Read More
This popular Maytag model comes with a variety of powerful stove-top elements, True Convection heating, and a 10-year limited parts warranty. Read More
This convenient smart oven lets you use all 6.3 cu. ft. of its oven space at once or split it into two smaller ovens, each with its own temperature. Read More
The benefits of a double oven range are undeniable. Whether you cook large meals for your family or just want to roast a chicken and bake a cake at the same time, a dual oven range has all the space you need. Currently, our top pick is the Whirlpool WGE745C0FS (available at Best Buy for $1,449.99) , which marries great cooking performance with a host of impressive features.
Our appliance experts have experience with ovens of all types. So we’ve got your back if you're in the market to double your baking, roasting, and broiling capacity.
The Whirlpool WGE745C0FS is the best electric range we've tested.
The GE Profile PS960YPFS is our pick for best upgrade.
Oven heats up fast
Easy to use
Cooktop is hard to clean
Precision stove-top Power Element
True Convection heating
10-year warranty on parts
Lacks modern smart features
Convenient Duo Flex oven design
Nonstick griddle and air-fry setting
Built-in Bixby smart assistant
Only 1-year warranty on parts and labor
Lacks a True Convection element
Rather than a single oven, the ranges in this guide have two separate compartments you can control independently. You can cook a couple dishes at the same time, at separate temps, or just the oven compartment that’s most appropriate for what you’re making.
They're ideal for cooks who typically have to prepare multiple dishes at once, or cooks who make smaller meals that don't always require large oven space. Double oven ranges are also ideal for preparing large meals of multiple dishes that center around a turkey, roast, or long-cooking dish. You can set that in the larger section for a long, slow roast, and still have oven space to cook everything else at a different temperature.
One of the main ways to differentiate ranges is by their fuel type: gas, electric, dual-fuel, and induction.
• Gas — Lower cooktop temperatures, faster water boiling than electric ranges, potential for uneven cooking/baking because of central flame location
• Electric — Higher cooktop temperatures, slower water boiling compared to gas and induction, more even cooking/baking because of heat distribution over coil
• Dual-fuel — Gas cooktop with an electric oven, which will give you faster water boiling times than an electric stove, but more even cooking/baking than a gas oven because of heat distribution over coil
• Induction — Super faster water boiling, very high and low cooktop temperatures, requires induction-safe cookware, may require recipe modification
Depending on your cooking and baking priorities, one of these fuel types might be more appealing than the rest. One more thing to consider: dual-fuel and induction ranges can be more expensive than traditional gas and electric ranges, depending on the features and manufacturer.
True convection is a setting that includes installing an extra heating element and a fan in the oven. By adding a heating unit and fan that circulate the hot air, True Convection makes sure cookies or cakes on different racks will bake at the same rate. (As opposed to the cookies near the bottom heat source cooking faster than the rest.)
If you don't see mention of “True Convection” or “European Convection,” but do see the word convection in a range’s specs, it means that the unit lacks an additional heating element. But it means it does have a fan to circulate the hot air. While you don't get the full baking and cooking effect that you would with True Convection, the added heat circulation can cook or bake food more evenly than it would without a fan.
There are also ranges out there that do not offer convection options at all. These ovens aren't bad, it will just take more time to cook and bake food all the way through. If you're a frequent baker or cook, convection can be a great time saver—but your dinners won't suffer unduly without it.
In a nutshell, slide-in ranges are meant to sit flush with your countertops, while freestanding ranges can be placed anywhere there is a compatible electrical outlet. Freestanding ranges are finished on the sides, which may be exposed if they're not placed between cabinets. Slide-in ranges, however, may not have finished sides because they're meant to be hidden.
Additionally, since slide-in ranges sit flush with your countertop, they're a bit easier to clean because they do not have a large lip around the edge. Freestanding ranges often have larger lips around the edge of the cooktop to corral any crumbs that would otherwise decorate your floor. Freestanding ranges usually have a back-mounted control panel for the same reason.
While freestanding ranges will do fine in a slide-in arrangement, the reverse is less true. If your current cooking setup has the range sitting in a cabinet or countertop cutout, we recommend replacing that range with another slide-in range. Conversely, if your range stands alone in your kitchen, we'd recommend replacing it with another freestanding range to cut down on food debris spilling everywhere.
Most freestanding ranges have back-mounted controls, but some slide-in ranges do as well. Each has its pros and cons; on the one hand, having back-mounted controls means you may have to reach over hot food to adjust the oven temperature. The controls are also far enough away that you would have difficulty hitting something on the control panel by accident.
On the other hand, front-mounted controls are easier to reach, but that convenience can turn against you if you brush up against a knob accidentally. Consider the ergonomics of using the range when it comes to picking a front- or back-mounted control panel.
Depending on how much time you spend in the kitchen, it might be worth it to investigate in some extra options for your range. When it comes to the cooktop, anything above the standard four-burner setup is a bonus. Some ranges can have five, or even six burners. However, the more burners a range has, the more difficult it becomes to fit large pieces of cookware, such as a spaghetti pot and a frying pan, on their respective burners at the same time.
Sometimes, those extra burners are specialty burners are designed to accommodate special cookware such as a griddle or a wok; other burners are bridge burners that are meant to keep food warm without continuing to cook it.
Another possibility is to have a dual-ring burner, or a burner that includes a stronger heat source wrapped around a weaker heat source. That way, on a single burner, you can choose to use just the smaller heat source for lower temperatures, but you can add the stronger heat source if you need higher temperatures.
As for extra oven features, they can include accessories like special oven racks or a temperature probe.
There may also be special cooking features like convection, fast preheat, bread proofing (designed to activate yeast and make bread rise), steam cooking (where you pour water into a reservoir and gently cook something with the resulting steam), air fry mode, and many more options.
Alex Kane is a senior editor at USA Today’s Reviewed and the author of the Boss Fight Books volume on Star Wars: Knights of the Old Republic. He has written for Fangoria, PC Gamer, Polygon, Rolling Stone, StarWars.com, and Variety. He lives in west-central Illinois.
Lily Hartman
Staff Writer, Search
Lily Hartman is a staff writer who also enjoys writing magazine articles about health and outdoor recreation. In her free time, she likes to hike, camp, run, and lift weights.
Madison Trapkin
Contributor
Madison covered all things cooking as the kitchen editor for Reviewed in 2021. Formerly the editor-in-chief of Culture Magazine, Madison is the founder of GRLSQUASH, a women's food, art, and culture journal. Her work has also appeared in The Boston Globe, Cherrybombe, Gather Journal, and more. She is passionate about pizza, aesthetic countertop appliances, and regularly watering her houseplants.
She holds a Bachelor's degree from the University of Georgia and a Master's of Liberal Arts in Gastronomy from Boston University.
Jessica covered lifestyle and beyond at Reviewed. Her work has appeared in publications including The New York Times and The Boston Globe.
Kori began her journalism career as a teenage fashion blogger and has enjoyed covering a wide variety of topics ever since. In her spare time, she’s an amateur poet, avid reader, and gluten-free cake baker extraordinaire.
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