The Yale Appliance YouTube channel has tons of helpful reviews - for specific models you can go to aj Madison or appliance connection and narrow down all these features with the search bar. My recollection is the Bosch induction ranges are highly rated but the best rated models are slide in which wouldn’t work in your space.

What is your budget? Is your electrical service 200A?

Induction

There should be plenty of options .. all you're looking for is 30" Freestanding (not slide-in) Electric or Induction Range.

Induction will of course cost more and more limited options .. Bosch, GE Profile or Cafe' .. jiust keep in mind that Whirlpool, Maytag Jenn Air are the same company as Kitchen Aid.

I tend to lean GE cause at least a few years ago they used to have better support than the others. I know they've gone through some corporate transitions so I don't know if the support has changed since. Every brand will have problems.. the key is how they take care of the issues once they arise.

30 inch - most ranges are 30" so that s not an issue

Freestanding - since one side is open you have to go with freestanding and they're cheaper than the other alternatives, so stick with that

Thermal Control - Electric ovens have better control especially when paired with a convection fan.

HIS8055U Induction freestanding range | Bosch US (bosch-home.com) It has stainless side panels.

@ Blueberry-Bundtcake

I'll offer some notes on the suggestions for Bosch induction and electric ranges. This comes from my having a similar sized old-house kitchen with four doorways and being similarly unwilling to undergo rebuilding the back end of my house to "correct" the situation when all I want is a new stove.

For the well-rated Bosch slide-in models mentioned by Joseph Babcock above as not working in your space --- the main reason is that those ranges have exposed sides and Bosch does not offer any OEM panels.

It is possible to have a stainless steel panel fabricated by a metal shop (which could be mounted with screws or magnets according to my town's metal shop.) When I checked the Bosch warranty, I did not find anything that prohibited a DIY panel. A telephone call to Bosch customer service confirmed that mounting a panel on an exposed side would not affect the warranty on the range. The downsides? Our town's metal fabrication shop estimated the cost would be at least $300 and cautioned they could not guarantee their panel's finish would be a good match match for the stove's other stainless surfaces.

Another possibility for covering an exposed side of a Bosch slide-in would be having a wood panel or (if you have room) a thin filler box made to match the finish on the other kitchen cabinets. We had a thread on this a couple of years ago which you can find here: https://www.houzz.com/discussions/6021772/need-ideas-to-cover-exposed-side-of-bosch-slide-in-range-no-oem-part#n=28

Do note that the Bosch slide-in induction models, such as the HII8056U, have their cooktop controls on the stovetop cooking surface and they are touch-screen controls which can be problematic for kitchens like ours. The problem with stovetop touch controls in small kitchens like ours arises when you need to immediately park something you've just pulled from the oven. When I last checked, Bosch specifically warned that putting hot pans on the control surfaces could damage the controls.

The Bosch radiant electric slide-in model (HEIP056U) does not have this problem AFAIK. It has knob controls on the face of the range below the cooktop.

Also, you mentioned often using a couple of largish pans together on the stovetop, one being a 12" skillet. The Bosch induction slide in has a unique burner layout that may affect the feasibiilty of two large pans together. If interested in the induction slide-in, best take your pans to a store with a floor model on display where you can see how your pans fit together (or don't) on the cooking surface.

Bosch's radiant electric slide-in model does not have this problem. The radiant model has more conventional burner layouts where spacing two large pans may be less of an issue or a non-issue for you.

The Bosch "industrial" style ranges (mentioned by Dan1888) do come with side panels, have more conventional burner layouts than the induction slide-in, and have digital rotary control interfaces (knobs) on the front face of the range. However, there are no radiant electric models in this line, the induction models do not have a drawer like you want, and the induction models also are subcontracted from the Italian industrial conglomerate, SMEG. As a Yale Appliance video blog points out, the latter makes for uncertainty about the durability, reliability, and serviceability of the "Industrial" models. MIght be fine, might not be. https://blog.yaleappliance.com/bosch-induction-ranges.

• Blomberg BIR34452SS (stainless steel; $3500) meets requirements. Sides are black.
• Fisher Paykel OR30SCI6B1 (black; $6100) may meet requirements. Check whether sides are finished.

Electrolux offers a 30" with stainless sides. They have a long history in commercial induction.

Electrolux ECFI3068AS 30 Inch Freestanding Induction Range with 4 Induction Zones, 4.6 Cu. Ft. Oven Capacity, True Convection, Temperature Probe, Sabbath Mode, Steam Clean, Bridge Feature, Soft Close Door, UL Listed, cUL Listed, and RoHS Compliant (ajmadison.com)

"Electrolux offers a 30" with stainless sides."

But no storage or warming drawer.

@wdccruise --- since you have had an LG induction range for a while, maybe you could speak to LG electric and induction ranges? The OP said with regard to LG "willing to look into them if there's one you love." Seems like the LG electric and induction ranges have storage drawers or warming drawers, finished sides, seem to meet the other listed criteria, and look like they might be a better fit for the OP's space and criteria than the more expensive models from Bosch, Electrolux, F&P and Blomberg mentioned above.

I bought a GE smooth top in 2019 that is great. It is not the Cafe. I did not want convection, but the next price up was convection. I also have black microwave over the stove. I love that set up.

The top has two large burners on the front that can be set either to heat 12” or 8” with two 8” in the back.

There is a storage drawer. I had to have that. It is called stainless steel, but with the black glass top, goes great with the rest of the shiny black in the e kitchen.

I did not want induction. The house is not wired for it and I did not want to buy new pans. This stove is very responsive to heat changes. It is the JS 645.

We also had problems with Kitchen Aid appliances. and I have a Whirpool frig that is okay, but I do not really like.

Whirlpool owns Kitchenaid and Jenn Air - many appliances (like fridges) are just slightly different cosmetic variants between those companies.

Whirlpool owns KitchenAid since wayyyy back in 1986. JennAir came along with Whirlpool's purchase of Maytag in 2006 (Maytag bought JennAir in 1982).

induction for me is the only was to go. why do electric when it is a bear to clean???

we have a Miele cooktop, but if i was doing an stove, it would be miele or wolf

Induction is electric. Neither are coils. Both radient and induction are glass tops, which is the same cleaning.

No, radiant burners can be significantly more difficult to clean because they can get very hot and food can burn onto them. I had a radiant range and switched to induction. Induction is always easy to clean; I use Mrs Meyers and a paper towel.

I’m afraid that wdcruise is spot on correct in his description. The temperature of the glass on a radiant electric versus an induction electric is dramatically different. With traditional, radiant, electric, the element “coils” are underneath the glass, and they get hot, and the next is the glass which must get hot in order to heat your cookware. Induction does not heat the glass, but rather only heats the cookware.(Ferrous metals) and any heat on an induction glass cooktop is residual heat that has transferred from the pan back to the glass and that is a far lower temperature than when using radiant electric under glass. The glass with radiant electric cooking gets so hot, spills can fuse to it, not unlike the way glaze is bonded to pottery in a kiln. The temperature of the glass can actually get hotter than the temperature of your oven and you know how hard baked on grime in an oven can be to get off when the oven has run at higher temperatures.

Years ago as a college student, when I was renting, the place I was in, had radiant, electric under glass, and I despised it so much that I asked the landlord if they could swap it out for a coil burner electric (there was no gas available there). Of all the appliances I have ever used, I can only think of one that I absolutely hated (radiant, electric ) and it actually was a disincentive for me to cook anything at home. If your choices are radiant, electric versus induction electric, I would select induction, hands-down. If you, like myself, happen to have an aversion, to touchpad controls on a cooktop service, there are a number of options that have knob, interface controls.

There are a lot of drawbacks to induction. Google it and page after page comes up.

Sorry to have vanished for a bit ... been a busier week than I thought.

To answer some questions:

• Budget is ... don't worry about price. We're not looking for a $20,000 range, but we don't really have a number and are willing to pay more money for a better product ...
• Yes, we have 200A service. The current range is on a 50A breaker, but upgrading isn't off the table if 60A is needed, so assume adequate electrical for whatever.
• I'm aware that Kitchenaid, Maytag, Whirlpool, Amana, and Jennair are all part of the same conglomerate. They are basically off the list for major kitchen appliances due to our experiences ... this range has never been great (it was "selected" by being the only in stock option that was electric, black, 30", with a side panel at the time when the previous oven failed spectacularly (had to be turned off at the breaker)), and we briefly had a Maytag fridge that had to be replaced due to never working properly in its short life but requiring umpteen attempts at fixing before it could be sent back ... it was also a piece of junk otherwise, so probably a blessing in disguise that the one we got was defective.
• I'm familiar with the pluses and minuses of induction and radiant. I've used both in some capacity. Any stove takes some adjustment; we are willing to get either. We've been cleaning a radiant cooktop for ... decades, so we could continue to do so. At this point we only have a few pots/pans left that aren't induction compatible, and those have technically been replaced, we just still have the old ones, too.
• Not being able to park hot things on top of the stove would be a negative. As you can see from the kitchen layout, there isn't much counter, so hot stuff does get pushed to the side (mitigated by induction) or set on top from the oven. We could throw a rack or hot mitt in between, so it's something we could adapt to, but it's certainly noteworthy. (Just the other day I had a hot cookie sheet on the stovetop when I was making macarons because I needed room for two cookie sheets, two cooling racks, and whatever else I had out still.)
• Apologies for my poor/varying semantics ... I tend to use "electric" when I mean "radiant," even though they're not really synonymous, since induction is also electric. The "coils" I'm referring to are the raised ones that are not under glass. I don't even know if that's still a thing ... maybe they still sell them for dorms and crappy rentals; I doubt it exists in higher end products. So long as the range has a glass surface, it probably meets that criterium.

I'll post again in regards to specific units.

Old-style ranges and cooktops with exposed electric coil-burners are available although those models are positioned toward the lower end of manufacturer's lines regards to features.

Let's see if I can go through the units here now ...

Bosch:

slide-in: if I remember correctly from when we looked at ranges when we were looking at dryers, the slide-in has its surface extend past the edge of the rest of the unit, so that doesn't really seem viable ... I think we'd also rather go with something that is actually designed with the option of an open side rather than forcing a square peg in a round hole. A filler box would eat into basement access, so no, there is not space.

freestanding: seems like it could be viable, though wed miss our drawer, and I've read mixed reviews on its loudness ... anyone have it? is the fan loud? The manual seems to have a lot of warnings about moisture in the oven cavity. Breads often recommend misting the oven cavity during the baking process, and other baked goods use a bain-marie, and braising would obviously create a lot of moisture, as well. Is the Bosch oven particularly vulnerable, or are the Bosch lawyers being warning-happy?

Blomberg:

I had never heard of this one before. it looks like a strong candidate from what I've read so far. Downside of that could be serviceability, but I'd have to do more research on that. The lack of timer and display would take some getting used to, though not a dealbreaker.

Fisher&Paykel:

This looks to be another front runner in. Unique display, but the manual seems to have a thorough explanation of its use; one oddity I noted was that apparently the oven does not work without the clock being set. Big burner being in the back is a bit less convenient, but burner 2 isn't much smaller than burner 3; that being said, neither is big, though this is less of an issue with induction than radiant.

Will go over the others in a bit.

Side Note: skimming manuals really makes one concerned for humanity ... are people really sticking their fingers in holes in the back of their oven and drying their newspaper in the oven? Don't answer that.

We have, and are very happy with, the GE Profile 30” induction range (the one without the oven camera). The controls are easy and having 19 settings for each burner is plenty. Burner power and response time are great. The ”sync burners” feature works well. Build quality seems quite good, and the price was competitive.

Dadoes, the current style coil ranges are not the same old school coils. They have a safety button in the middle of the coil. Easy to break and unrelable. It is required by law now, I do not remember the reason. I do not reccommend.

My GE slide-in is not the same as the orginal GE slide-in I had. It is more of a freestanding without the sides unless you purchase them. I had a real GE slide-in that died and this was all that was available. We had to alter the opening to fit.

GE has been very reliable. They come in several diffferent levels up to and including induction.

What I like is the layout of the burners.

Yes I am aware of the updated safety feature. It isn't a point of contention if that style of range/cooktop is what one wants and they *all* have it. Open coil electric units still have an advantage against under-glass radiant regards to quicker response on temperature changes, and induction is better in that respect than either of them.

No, my radiant is quicker to respond than the coil. The coil stayed hot and the radiant cools down almost at once.

More details on our choice of GE - reliability ratings, availability of local service (we are not in a major metro), and burner layout were further reasons we went with GE. The warming burner is a nice touch too. We do find the timer noise to be too faint, but we have other timers we can use.

Updated or not, I don't like open coils, so definitely under glass for radiant ... we'll take slower in order to not deal with those coils. Speed hasn't really a huge issue for us right now with out current radiant electric smoothtop ... one of the dual elements sometimes has some cool spots that it didn't used to have, though we can compensate that.

The primary reason that we've started looking more seriously at new ranges is that the top element of the oven seems to be going (which means it's heating too much on the bottom and the broiler is questionable.) We've replaced oven elements in our ranges before throughout the years (the predecessor wore out three before dying, no fault of the unit), but we don't think this one is worth repairing so are looking at replacing the whole thing instead.

Yes, the companies quit making the parts sooner now than they used to. That is what happened to my previous GE, 1984. The GE before that was built with the house in 1965. The key pad died, for 1984, and no replacement was available.

I don't know if the failing element could be replaced ... we don't like the range well enough to look into that, haha.

Anyways, back to where I was on discussing different units:

Electrolux:

We'd be missing the drawer again, and it looks like it has the same hob size and configuration as the Fisher&Paykel, with the small hobs and the largest being in the back. It has a more normal looking display, but it looks like it's still controlled by a pair of knobs, so it would still likely involve some manual reading to access some features. The steam clean is interesting, but I don't see us using it enough to influence our range selection.

GE:

Profile: I don't like the knobs on the top ... looks like something I could catch stuff on. Looks like there are models that don't have knobs and just have fully digital controls, though that might be getting back to the issue of potential damage from hot things, and touch controls might be easy to change accidentally. It does have my drawer and decent sized burners/hobs, though ... I'd want to look at the colors in person "black slate" and "black stainless" could be great or terrible in terms of going with other things in the kitchen.

Café: Looks like they recognize the issue of top knobs and put them on the front or used the touch controls. I do not need my range to be able to talk to the world, and it seems like when I sort for my criteria, I'm left with ones that do ... probably not enough of a negative to influence my decision, though, as it seems one can still use it normally; I can modulate my own element temperature and whatnot without their special algorithms that require connecting via wi-fi or bluetooth or whatever. Good sized burners with the large one in the front.

How do the profile and café compare in terms of functionality? I mean, Café is the upper line, but how do they work better?

Cafe is nothing but a look. They are not any different from regular GE. They just have a vintage look.

@blueberryBundtcake -- regarding never having heard of Blomberg -- not surprising since the parent company, Arçelik, only started seriously pushing into the North American market around 2016. Blomberg and its sister brand, Beko, are big in the European market and in Australia and NZ markets. IIRC, Arçelik, seems to be the third largest appliance maker in the European market. Blomberg used to make dishwashers for Viking. As far as I can tell, Blomberg and Beko ranges are assembled in Arçelik's large plant near Istanbul but I have yet to find anything reporting on where they source their components.

Arçelik's North American market share is still pretty small which means that service and support will be spotty. In 2022, they sold enough units (ranges and etc.) for the Consumer Reports annual membership reliability survey to report a ranking for them. Too few responses for them were received in the most recent survey and CR could not rank them this year. See, https://www.consumerreports.org/appliances/which-brands-make-the-most-reliable-appliances-a3000811083/

My quick search for service manuals for the induction and electric ranges had no luck finding one for North American models. All the ones I found were for models sold in Europe. Maybe somebody else can turn one up? Unless I lived near a retailer with a fully staffed service department (such as Yale Appliances), I'd be inclined to skip this brand for now.

For Fisher & Paykel, we've had several recent threads on their 30-inch induction models which you can turn up with a search, if you haven't already found them. Both F&P and GE Appliances are now owned by Haier, the Chinese conglomerate, which seems (for the time being) to be operating these subsidiaries as separate divisions. (For example, the GE ranges are still being built in the big facility in Kentucky.) FWIW, F&P's "Classic" and "Contemporary" versions of the stoves do have warming drawers.

Do not recall seeing anything about F&P radiant electric models. I think Yale Appliance has a couple of video-blogs on different F&P induction ranges. IIRC, the downsides cited for the F&P models are smallish ovens (3.5 cu. ft. in the 30" models with only about 3 cu. ft. usable space) and the induction burners are not as high powered as you can get with some other brands.

GE induction is front control, touchscreen. i had my doubts but am happy with it. The lip on the control panel prevents boil-overs from affecting the controls, though wet hands or dripped sauces can be an issue. Having had a range with a control that got gummed up, touchscreen has a certain advantage.

No personal experience with ”black stainless” but plenty of threads here about how it is just stainless with a thin film on it, which can peel. Ours is plain stainless but most of the surface (cook top, controls, oven window) is black so it looks much more black than stainless.

We refuse to activate wi-fi, but we don’t need the functionality that GE links to wi-fi. Wi-fi on a range is a terrible idea IMO but sadly a widespread practice.

I think I covered all the ones mentioned so far, and I found a few more not mentioned here that I wonder if anyone has options on:

ILVE:

There is a version that has a drawer (and one that does not). The hobs on both versions have the same configuration shortcomings as the Fisher&Paykel and the Electrolux (potentially undersized with the largest in the back). I'd need to look into parts/service availability.

Bertazzoni:

No drawer. Cooktop element configuration varies by model, one with the largest in the front, but all have the largest single hob of about 8" diameter. Several models have no clock/timer or digital display (temperature displayed on a dial). Temperarure set knob has wide markings, so would definitely have a learning curve, but if it's accurate, I'm potentially okay with being fiddley for precision. Another European brand, so I'd need to check serviceability.

Viking:

No drawer. The 5 element radiant has a nice large burner, though it's in the middle ... I'm not sure how that would impact my usage; the 4 element radiant puts the largest element in the back, though it is 9" instead of 8" like some of the other brands; the induction has 4 9" hobs, which means they could be both too big and too small depending on the cookware, but I can use whatever pot/pan I'm using wherever since they're all the same.

Ah! Good to know the connectivity can be inactive. I can consider that just extra pages in the manual, then.

@jwvideo Thank you for the information on Blomberg. We do have a few Yale Appliance stores in the area. We are in range of Boston, so we probably have better service options than a lot of places, but it's definitely noteworthy that theyre new to the North American market. We would hate to have to wait two weeks for parts to come in if there were an issue.

Our current range has a a capacity of 3.75 cubic feet (based on physically measuring it), so I think 3.5 cubic feet should work similarly for us, but we'll definitely try and find it in a showroom first.

There is a dashing, debonair look to that range. Italian style!

It's here!

Delivery day was a bit of an adventure, as there was a miscue on the electrical. Somewhere along the way it got missed that this model comes with an integrated 4-prong plug that cannot be replaced with a 3-prong plug kit. We accepted delivery and allowed them to take away the old range because they were able to put us in touch with an electrician that could update the outlet so that the install could proceed same day (good thing we were an early morning drop off.) Anyways, a new outlet, some freshly run wires, and a new 60A breaker later, and we have an operational range. (The existing breaker was technically large enough at 50A, but while we were rerunning the wires for that circuit, it made sense to just upgrade the breaker at the same time.)

Don't mind the gap between the cabinet and the range ... the electrician needs to come back tomorrow and move the outlet over a tiny bit. He followed the instructions and diagram exactly (at least 2" over but no more than 8" or whatever it said) ... even looked at the feet and all, which weren't on the range, yet, at the time ... but for whatever reason there was still an interference between the foot and the cord.

We've only made one meal in/on it so far, but so far so good! Water boiled quickly, and sensitivity is good on stovetop temperature adjustment. Oven preheated in no time and is super quiet, and one can see in to observe cooking progress/browning very well due to a nice bright light and clear glass. Temperature seemed to be rock solid throughout, and cooking was even across the tray of baked empanadas; they cooked a bit faster than the recipe said, but that could be a recipe error (first time making this recipe, and it needs a few changes) or a difference in the size/thickness/brand of the wrappers.

I'll give a more thorough review once we've had it for longer.

Ohhh, that looks terrific! It looks like it belongs with your pretty woodwork, floor, & cabinets. Hope you get many years of cooking happiness with it.