Originally Posted by bakechef
A recent review by consumer reports shows that electric coil stoves often outperform consumer grade gas ranges.
Where gas really shines is on commercial or high end pro style ranges with high BTU's, not on consumer grade ranges.
I bought a Samsung stainless convection range from Lowe's in June for $998, for our new house, all that I can say is that I love this range, especially the oven, it does a fantastic job at baking. It has a proofing function, a keep warm function and a convect roast that turns out the most beautiful roast chicken, looks like a picture out of a cookbook.
The ceramic top took a bit of getting used to, but it has proved very responsive, no longer do I need to move pans off the burner if things start cooking too fast like I did with my old rental coil stove (it was a decent stove, but used and abused).
I did lots of research before buying this range, and it seems that Frigidaire is one of the less reliable brands, I so I steered clear when I needed to replace the stove and fridge.
I agree... we just got a Samsung last July after the control panel fried on our 6 year old Frigidaire glasstop. The Samsung heats faster than the Frigidaire, and has more features, including both steam and full self-cleaning options for the oven. The Convection oven is great, and it includes a dough proofing setting.
One thing you can do with the ceramic top... when cooking anything, as it gets close to done you can turn the power off and let the residual heat finish the job for the last 3 or 4 minutes. This actually works quite well, and with some sauces it is even a bit of insurance against burning as the sauce thickens or reaches its final reduction stage.