Ranges
Today's electric cooking appliances provide a convenient way to cook. And they enhance the kitchen's role as the "hub" of the home.

Electric ranges are cooler, more efficient and cleaner than gas ranges and electric ranges produce no combustion by-products to pollute the air.

• They simplify cooking while enhancing food quality through a variety of cooking options.   
• They are enjoyable and safe for the whole family to use.   
• They boil water faster.   
• They are a cost efficient choice.

The stylish design of radiant cooktops enhance modern kitchen décor. Their smooth glass surface cleans easily because there are no drip pans or heating elements to clean. The elements heat in less than 10 seconds, speeding cooking time. And continuously variable controls allow precise adjustments for simmering sauces and melting chocolate without scorching.

The radiant/halogen cooktop gives even performance with instant response. The elements heat and cool in a split second, giving you instantaneous cooking control. You can quickly bring food to a boil and then immediately lower the heat to simmer. The smooth surface cleans easily and gives you extra counter space when you're not cooking.

The induction cooktop doesn't get hot itself. With the power of electromagnets, induction heats only the pan (steel, porcelain coated steel or cast iron) and its contents without directly heating the smooth cooktop surface. The heat is confined to the cookware and food, so your kitchen stays cool.  It even shuts off automatically when the pan is removed - an added plus for families with small children. And cleanup is easy because spills won't bake onto the cool cooking surface.

There are two optional oven cleaning systems available - continuous and self-cleaning. The self-cleaning systems clean by raising the oven to approximately 800 degrees and incinerating the soil. It is the most effective cleaning system. 

Another useful feature is the convection oven. Convection is a faster, more economical way to cook. This oven contains a fan that circulates air evenly around foods, speeding cooking and sealing in flavor. It roasts meat 25% faster and bakes at 25 degrees below a conventional oven. This keeps your kitchen cooler and saves energy. Major time and energy savings occur with quantity baking - cooking complete oven meals, four pies or three trays of cookies at the same time. This is possible due to the even temperature distributed throughout the entire oven.

The versatile convection/microwave oven combines the advantages of microwave and convection in one oven. The convection feature roasts meats 25% faster and in 25 degrees lower temperature to save time and energy. The microwave feature gives you steaming hot meals, vegetables and snacks in minutes. All while keeping your kitchen and home cool!

• Be sure to match pots and pans to the size of the surface units and cover pans with lids to hold in heat and reduce cooking time.   
• Check the reflectors under your range surface units. The cleaner they are, the better they will reflect heat into pots and pans.   
• Use only a little water for most cooking operations. Large amounts of water use more energy and lessen nutritional value of foods.   
• Use glass baking pans. They cook faster and allow you to lower the baking temperature 25 degrees, since glass retains heat better than other materials.   
• Don't preheat the oven unless the recipe specifically calls for it.   
• Try not to peek into the oven by opening the door when baking. Use the light and look through the glass.   
• Bake in batches and freeze.   
• Turn the oven and surface units off and use leftover heat to finish cooking.

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