Here is my kitchen now. I couldn’t upload the last photo all together in my post,

Move to induction. Super quick response and simple surface cleanup. Better than gas and light years faster than electric.

not a fan of double. I thought I;d like one, but ended up seldom using the smaller.

Takes away from the large when you need full size.

Any oven can bake a pizza on a stone no special stove . Do you need 2ovens ? Why electric and not induction or gas ?I do not like induction but I just much prefer gas and never old style electric when doing a new stove and I prefer freestanding ranges not slidein

Thank you for your comment. It’s an older home (built in 1962), and we’re not in a position to fully remodel the kitchen right now. I originally thought induction might be a nice upgrade, but honestly, as we get older, we’re not always eager to learn a lot of new technology.

I’ve also been looking at a GE electric convection range instead. Since I need to replace the stove anyway, I was hoping to choose something that could elevate the kitchen a bit without doing a full renovation.

GE 30" 5.3 cu. ft. ELECTRIC Slide-in Range with Convection, No Preheat Air Fry

I've heard the air fry features aren't great with the ovens since they take longer to get to temp - I'd probably just look at reviews to choose one - we just bought an induction and are getting used to it, it does preheat lightning fast but we also needed some new cookware (pros and cons)

I like that you are not having the elevated dials on the back, I think that cleaner look elevates the look of the kitchen

Maybe the GE will be the winner!

I've been eyeing this GE electric with convection. We have a GE refridgerator and it may look better in our small kitchen.

The Frigidaire GCFE3059BF radiant range did well in CR's tests and owners like it.

• Lowes
• Home Depot
• Amazon

I have and would buy an induction range. This GE PHS700AYFS is a bargain and I would strongly consider it. It is not difficult to learn to use an induction range. Cookware must be induction compatible.

I switched to induction and love it. Power boil is great for pastas. It's very reactive when changing temperatures and cleans up easily because it cools off so fast if you have a spill. I only had one pan that wasn't conducive and I bought a hob for it. Otherwise, if a magnet sticks to the bottom of your cookware, it will work with induction.

Just wondering, katinparadise, does the pasta cook faster with induction? Or is it just that the water boils quicker? I only buy DeCecco pasta and it takes a very long time to cook on a gas or electric range.

Induction is a simple learning curve really. If you can that is what I would do but the issue is your electrical . I prefer gas and have never had issues with boiling water on the high BTU burner and just as quick to change from boil to low . I think either would be ahuge improvement over old style electric that did neither of those things

I agree with Patricia that the learning curve is very simple with induction. I insisted on it when my other stove died after just a few years. I was 65 at the time and I didn't have any issue figuring it out.

I just put in an induction GE slide in range for my inlaws who are in their 80's. I specifically got one with knobs and they had no issues adjusting to it. They marvel at how quick the water boils and how responsive it is compared to the old radiant electric range. The fact that is cleans up so much easier is the icing on the cake for my MIL.

Warning (and it may only apply to Frigidaire's Gallery MW+single wall oven combo): When we moved into our current home, all appliances were Frigidaire Gallery. The induction cooktop and refrigerator (full refrigerator) are working well and I have no complaints. However, the DW and the combination MW/Wall oven were/have been a problem.

The wall oven could not keep a consistent temperature and would vary by as much as 30 degrees between uses. Sometimes it was correct, other times it varied by a random amount up to 30 degrees. Cooking in that oven was a nightmare! I replaced it (and the MW) with a double Bosch oven (which is wonderful!). (The MW was replaced with a 24" Sharp MW drawer.)

(For the DW, items on the top rack (3rd) rack are not cleaned b/c there are no wands to spread water on the underside of the rack. We have removed that third rack and will replace the DW with a Bosch DW in the next few months.)

Regarding switching to induction. My 91-year old mother switched from gas to induction a few years ago and loves it! She had no problems adjusting to induction.

(She was in her late 80s when she switched.)

I cooked on gas for 30+ years and missed my gas stove when I moved into a home with electric (not induction). I bought a single induction burner to test before deciding what to purchase and still liked my gas range.

I thought about the double oven, thought it might be handy, but the top oven is very short and to fit it in with a decent sized lower oven they took away the drawer in the bottom. That was okay, but it put the oven racks another 6 inches closer to the floor. I played with the floor model and thought about where my turkey was going to be when I had to pick up the pan and transfer it out of the oven. Everything was just too low to the ground.

Went with a single oven (GE Cafe) and couldn't be happier with my decision.

Idk if it doesn’t cook any faster what’s the point?

I watched an appliance guy on TikTok make pizzas all night in the new pizza oven and thought it looked like great fun especially when they were done in about 3 minutes.

I have had a Samsung double oven for 14 years and only ever used the small oven. When I make a roast or turkey I use my countertop Glass Air Fryer that I've had for 30 years. Better outcome, much quicker to cook and easier to clean.

My double oven is convection and everything cooks faster which is very nice. I would buy only electric as gas is too dirty to have inside a house anymore.

Wait, how do you cook a 20 lb turkey in a glass air fryer????

I have had convection ovens for quite a few years, but I don't notice much less time to cook or bake in them.

And no oven is as hot as an oven in a pizzeria--they're like 900 degrees!!

Diana Bier Interiors, LLC: "Idk if it doesn’t cook any faster what’s the point?"

• Cooktop elements have a boost mode that quickly heats water and other foods.
• More efficient than radiant, induction elements heat only the food, not the room.
• Unlike radiant and like gas, induction elements quickly respond to changes in power level.
• Cooktop doesn't get hot so it's easy to clean.
• Safe: Unlike radiant, elements don't do not get hot so they cannot burn the cook. Elements turn off if there's no pan.

I get it--induction really doesn't cook the actual food better, it's all the other factors that make it more attractive than other cooking methods.

@Diana Bier Interiors, LLC, here in Florida, only 8% of homes have gas stoves because it's not a state that has a lot of natural gas resources. As a result, electric is our only option. Induction beats radiant electric all day long for the reasons wdcruise stated. It's also healthier and safer. Numerous studies show that exposure to gas stoves can cause asthma in children. You would have to use your hood vent diligently with a gas stove and most people just don't. You're also never going to inadvertently cause a kitchen fire by leaving a dish towel too close to an induction stove where it's certainly a possibility with gas. Rant over ;)

I have the GE Cafe Double Oven with induction top. I LOVE it. Induction is very easy to cook with and like noted above - easily adjusts temperature.

The double oven is fantastic. I mainly use the smaller upper oven which holds a surprising amount. If I'm making a big meal - I use both ovens (maybe a roast in the bottom oven and sides in the top). It heats up quickly and has reliable even heat. Mine has the air fryer function- I've never tried it TBH.

At another property I have a Kitchenaid induction double oven but I much prefer the GE Cafe oven.

Induction is faster, safer, and more efficient. I have it, I love it, and, yes, I loved my dual fuel at the last house, but no gas on my street. The induction is soooo much better than the traditional electrical cook top. You do need special pans...ones that react to a magnet...stainless steel, for instance. That can be a big investment, so consider the cost. I . got the 10 piece All Clad and it was over $1,000.00 . Or, do the TJMaxx, Home Goods trips and find individual pieces at a much lower price point.

You don't have to spend $1,000+ for induction-ready cookware. I have Tramontina - much, much less expensive. Walmart has them, as does Amazon. Ideally, get the tri-ply clad cookware. They work just fine.

The new Frigidaire Pizza oven cooks pizzas at 750 degrees‼️. I only purchase Hen turkeys which average 12 lbs. Now because no one in my family likes dark meat I can cook 2 turkey breasts in my glass air fryer. Typically finished in a 1/3 +plus of the time.