Samsung has a true convection oven. I didn't want induction range so went with ceramic top. https://www.samsung.com/us/home-appliances/ranges/electric/5-9-cu--ft--freestanding-electric-range-with-true-convection-ne59n6630ss-aa/.

I didn't want induction range so went with ceramic top.

That is almost always a misguided decision. Ceramic tops with coil heaters really don't work well and have almost no advantages over other technologies. Depending on your specific needs, you are very likely better off with gas or induction (and if you don't know, then the correct answer is probably induction).

The most commonly cited issue is that induction might require buying some new pots. But in practice, most people find that they can continue using at least some of their pots, that buying good induction-ready pots doesn't really cost that much more, and that the benefits far outweigh the downsides.

M: I stand by my decisions. Can't have gas (and wouldn't want it anyway, electric is safer IMO). My coil elements work just fine and always have. I chose electric ceramic over induction. Has nothing to do with pots and pans. Just didn't see any reason for the extra cost. Everyone can spew whatever they want about how fantastic induction is, but it wasn't worth the extra cost to me. Had induction in Europe and found it meh. I have a double oven range (with true convection). That's enough for me. So, my decision wasn't "misguided"; just right for me.

Your "not misguided" decision is the proverbial one in a thousand. Possibly 10,000. Maybe you should try some current induction. Every one isn't identical to something in Europe. . . . . A person cooking the same thing on both surfaces would quickly see the differences. An incredible difference in response time. . . . .And then there's cleanup. The ceramic glass surface has to heat to 750* to heat the pan. Anything on the glass is baked on like porcelain and very challenging to remove. Razor blades are a common tool. Plus you then have to remove the same thing from the bottom of the pot. Induction is simple paper towel and soap wipe clean because the surface in not heated except from some warming transfer from the pan. . . . .The freestanding Frigidaire is under $1k. So the price difference isn't there. 17 levels of control vs. 9 in some other units. Range with convection oven. Does it use a fan for convection? That's fine. The slide-in version with knobs on the front is more expensive at $2k. Here no tax delivered. If you pay with a Costco credit card you get 4 years warranty.

Thanks, everyone! I’m hesitant to go for a Samsung due to prior experience with a Samsung washer.

Dan, so on the Frigidaire I originally linked to, you don’t think it’s an issue that it’s not a true convection? The reviews for that feature weren’t good.

I am considering an induction range when I remodel my kitchen. That said, "this wasn't for me" is a completely sufficient explanation for why someone doesn't want induction. I appreciate people here sharing their real-life experiences with induction and I read those threads avidly, but sometimes it tips over into evangelism and that is odd to me. There's lots of ways to successfully heat up a pot.

To the original poster: I have a subscription to Consumer Reports and here are the top five glass top ranges with convection mode in your price range that it recommends (none is over $1K). I don't have personal experience with any of these and I'm not sure if they meet your standard for "true convection" (CR only allows you to search out "convection mode" and I'm not sure what that means.) But I hope this helps you research the best option for you!

LG LRE3083SW

Frigidaire Gallery FGEF3036TD

GE Profile PB911SJSS

LG LRE3193ST range

Whirlpool WFE905C0ES

Thanks cs, I will look those up. A ‘true’ convection, or European convection has a third heater element where the fan is located. The third element helps with even baking. That function is one I am hesitant to give up, which is why I ended up posting.

if anyone has recommendations for models with true convection, I’m still looking :)

Dan1888: Any more stoning coming my way for not being part of the evangelical induction posse? And my husband thinks I'm one in a million, which is better than one in 10,000. I've bought a lifetime supply of razor blades to clean the cooktop. Oops - don't need them. have ceramic and don't have a problem cleaning cooktop. So either I'm a slob who doesn't clean or a fantastic cook who doesn't slobber.

We disagree on this one point. . . .not too bad, . . .I appreciate your uniqueness and applaud your husband for valuing you. A person is made up of my facets each shining out with a separate sparkle. If you have no cleaning problems that is even more unique than the fact that the lack of responsiveness doesn't interfere with your cooking fun. . . . . . It is possible to cook on radiant glass. And the OP must decide if third element convection is more important than cooktop responsiveness and the cleaning factor at their price point. I suggest you try out the two and see for yourself. I bake with convection without a third heating element but am looking forward to getting steam assist in my next oven plus convection. But you can always pay more to get more.

Hubby and I still haven’t agreed on a range. We did find one possibility this weekend, a floor model on clearance for $1300 CAD from $1700.

I haven’t found many reviews for it, and I’m not sure what the US model # would be. It has a baking drawer, true convection, self clean, gliding rack, but is not induction.

https://www.bestbuy.ca/en-ca/product/ge-profile-ge-30-7-2-cu-ft-true-convection-5-burner-freestanding-smooth-top-electric-range-stainless-steel-pcb985skss/10553634.aspx

Best Buy also has this one 1299ca.

https://www.bestbuy.ca/en-ca/product/frigidaire-gallery-30-freestanding-induction-range-cgif3036tf-stainless-steel/11531932.aspx?&cmp=knc-s-71700000008429714&gclid=EAIaIQobChMIge6m3P373AIVFsJkCh30RwYTEAQYASABEgJVEvD_BwE&gclsrc=aw.ds