Stoves new: The 4 Best Gas Stoves and Ranges of 2023

What’s New In Stoves? | Bankrate

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The good ol’ stove hasn’t changed much in the last century…or has it? Time moves on, and with it, so too do our appliances — especially kitchen appliances, the second most common feature that homeowners splurge on during kitchen remodels, according to the 2022 Houzz U.S. Kitchen Trends Study. And cooktops are the top choice for an upgrade among 40 percent of them, the survey notes.

Let’s look at some trends in stove design and function. In some cases, cooktops are gaining new powers and getting more efficient; other advances relate to aesthetics. From induction stovetops to smart stoves to steam ovens, here are the ranges in ranges that are all the rage.

Induction stoves

Induction cooking, which harnesses magnetic power to transform food, isn’t a brand-new technology. But in the last few years, it’s been heating up the home-stove market.

Induction stovetops generate a current from electromagnetic fields below their glass surfaces. This energy interacts with the ferromagnetic metals in cookware. That in turn causes pans, pots or skillets to heat up — which they do really fast; sometimes water can even boil 50 percent faster than on gas or regular electric stoves.

With conventional stoves, you’re essentially putting a pot or pan onto a heated-up surface. But induction stoves shoot energy directly into the cookware, so they don’t get hot themselves: Their surfaces remain cool. They don’t pollute the air, either.

The downside? Because they use magnetism, induction stoves only work with cookware made of ferromagnetic metal, like cast-iron or stainless steel. Copper or aluminum models can’t play.

Along with investing in compatible cookware, you might also have to shell out more: induction stoves run $1,000 to $3,500 — at least, the full-size units. However, single and double top induction plates are increasingly common for lower prices.


  • Safety from burns/fires, due to cool, flameless surface
  • Allows for high-precision temperature control and consistent heat
  • Highly energy efficient /environmentally friendly


  • Only works with metal (cast-iron or steel) cookware
  • Surfaces are easily scratched
  • Quick, high temperatures mean that precise timing is needed to avoid overcooking
  • Among the more expensive type of stovetop

Dual-fuel ranges

Serious cooks and gourmands have long preferred gas to electricity, at least in stove-top cooking. They like being able to see and manipulate the open flame, giving them (they feel) more precise control over boiling, frying and sautéing. They also like gas’ fast response time: Shut off the burner, and the heat’s off immediately; the food stops cooking. It’s no accident that restaurants primarily use gas stovetops.

These concerns are less when it comes to baking and roasting. Conversely, some actually prefer electricity for those functions: Electric ovens are known for even and relatively efficient distribution of heat. The dry heat browns and broils better, too.

Enter the dual-fuel range: a gas stovetop and electric oven, all in one. The combination has become increasingly popular and available. However, prices can still be high for these dual-fuel blends: generally starting at $2,000, with many in the $3,000 to $4,000 range. And they can be complicated to install — you’ll need both types of power lines; if a gas hookup isn’t available, you’ll have to go with propane.


  • It offers the best of both cooking worlds: the gas stovetop allows for quick and precise boiling and sautéing; the electric oven for even baking, roasting and broiling
  • Often come in high-end designs, imparting a luxury look to the kitchen


  • Requires multiple power/fuel sources
  • Tend to cost more for purchase and installation, both device and power hookup
  • More limited style and size options

Knobless ranges (touch control)

More and more, household appliances are dropping the knobs, dials and buttons in favor of less obtrusive touch controls. Stoves have become one of the recent devices to get the touch-control treatment. With a touch control stove, you simply tap a particular part of the surface screen (or tap in a command) instead of turning specific dials or pushing a button. This design can centralize the controls, add more potential functions, and make the set-up process feel smoother and more modern. Easier to clean, too — no reaching under and around nobs.

While touch control adds a certain elegance and ease to the stove, there are some caveats to consider. Touch controls are electronic, and if something upsets their delicate sensors — like hot food or liquid spilling over onto the stove — you could lose function. They tend to be more common on electric stoves too; though they do exist on gas models, some may feel that mitigates the hands-on advantage.


  • Adds a sleek, elegant aesthetic
  • Can incorporate a greater range of functions and commands than traditional controls
  • Clean up can be easier


  • May be more prone to failure than traditional knobs
  • Tend to be on top-of-the-line, more expensive models
  • May offer less control (on gas models)

Smart stoves

Like refrigerators and ovens, modern stoves are being built with a whole array of smart technology that allows them to connect to the cloud or another device, allowing you the ultimate in remote access. Most smart stoves, at their core, are effectively extending the range of their control panel onto your phone or other mobile devices, or virtual assistants like Alexa. These ranges let you use an app to control their standard features while also adding impressive new ones. For instance, some smart stoves include onboard recipes or diagnostic equipment that can send alerts to your phone if a malfunction occurs.

In general, though, smart stoves — as state-of-the-art devices — often run as much as $1,000 more than their conventional counterparts. The extra bells and whistles may not be worth it. And again, the more gear you have, the more that can go wrong…


  • Control your stove from anywhere you have Wi-Fi access
  • Set timers, temperatures, alerts
  • Built-in diagnostic equipment and software to warn of problems


  • Can be considerably more expensive than non-smart stoves
  • More potential points of failure because of the added hardware and software
  • Repair can be complicated and expensive and may require a higher degree of expertise

Steam ovens

The latest thing in a stove may not be a stove at all. There are ovens that now use steaming as a cooking method.

Instead of heating the air, steam ovens heat water (in an attached tank or container) and convert it to steam. Steam is a quicker, more efficient medium for transferring heat. As a result, steam ovens can operate at much lower temperatures than traditional ovens while still heating and cooking the food to the same degree (they don’t have to compensate for the heat that’s lost to the air, which happens in conventional “dry” ovens). Thanks to all that moisture, steam ovens also have the added benefit of potentially reducing fire risks. And many find that foods stay juicier and more flavorful when moist-cooked.

Steaming functions are available in many countertop ovens, aka multi-function ovens. Of course, they can’t fully replace a cooktop, as they can’t be used for frying or sautéing.


  • Faster cook times
  • Fewer fire/burn risks
  • Enhances food flavor


  • Doesn’t fully duplicate stove
  • Some foods don’t cook well in moist heat (dishes that need browning, crisping, or charring)
  • Can require more frequent and manual cleaning than other oven types

Wait, What’s Going On With the Gas Stove Ban?

Blue teardrop-shaped flames heating the underside of a skillet is one of the kitchen’s most hypnotizing sights. So, when a rumored gas stove ban began swirling earlier this year, fueled by comments from Richard L. Trumka Jr. of the US Consumer Product Safety Commission, the public was instantly whipped into a frenzy over the potential loss of their comforting cooking rituals. But could such a mandate be implemented?

The short answer is no. Despite the hysteria stirred up by pundits and politicians who swore that government bureaucrats would pry your gas stove from the wall, the roughly 40% of Americans who own gas stoves have nothing to fear. In fact, a provision in the Inflation Reduction Act specifies that the government will pay you in the form of an $840 rebate should you decide to voluntarily switch from gas to electric. 

That’s not to say that certain states and municipalities aren’t planning for a future with far fewer gas stoves. As part of its budgeting process, New York’s state legislature passed a measure this week which aims “to phase out the use of fossil fuels in new buildings. ” The legislation would forbid the installation of any gas-powered stoves, furnaces, or propane heating in any new building under seven stories tall by 2026, with similar requirements for taller buildings kicking in by 2029. 

Certain larger commercial buildings (including hospitals, laundromats, and restaurants) would be exempt from these rules, and, importantly, no buildings standing today would suddenly need to swap their stoves. However, the hope is that banning gas stoves, furnaces, and the like from new construction will eventually make a sizable dent in the 32% of New York’s total emissions generated by buildings. Similarly, Maryland, Colorado, and more than 80 municipalities from coast to coast have either approved or are in the process of considering similar measures. 

This facet of New York’s 2023/24 budget should be welcome news to Bill Caleo, founder of the Brooklyn Home Company, a New York builder that embraces Passive House principles. “The Brooklyn Home Company desires to promote renewable energy sources and reduce indoor air pollution, making electric the right choice,” he tells AD PRO. “With these goals in mind, we have been focused on selling all-electric buildings for some time when building new development condominiums and rentals.” (Good-looking Bertazzoni induction ranges are mainstays in Brooklyn Home Company projects.)

With Los Angeles among the cities set to limit gas stoves in new construction, AD PRO Directory designer Leah Alexander, who heads the Atlanta- and Los Angeles–based studio Beauty Is Abundant, is another designer who’s ahead of the curve. She recently capped her existing gas line and installed a Samsung Bespoke electric stove as part of her own home’s ongoing renovation, enjoying how a ductless vent creates “flexibility for the kitchen layout,” not to mention the end of grates clogged with food debris. “It’s proving convenient and sleek with its smooth, easy-to-clean surface.” But there is one caveat: Electric burners stain more easily than durable gas options, Alexander notes.

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Modern long-burning stoves, double afterburning and clean combustion, air supply to the stove and fireplace.

How to choose a stove for the home.

Today, despite the development of technology, wood stoves have not lost their appeal. On the contrary, the introduction of the latest technologies only increases their productivity, improves quality and performance. Firewood is an easily available and commonly used type of fuel. In this regard, the demand for wood-burning stoves is not decreasing, on the contrary, people are paying more and more attention to various types of wood-burning stoves, including modern Jotul cast-iron stoves.

Now there are many types of such stoves that differ in many parameters and characteristics, and if you need to buy a cast-iron stove, you should take the choice of the right model very seriously, determine which one is needed, in which place it is better to buy a stove for home or summer cottage.

What are the features of modern stoves

Modern wood stoves usually have design features that improve heating performance and functionality, and most often have the following features.

Long burning function

The main feature of long burning stoves is their tightness and the ability to finely adjust the air supply. It is due to the tightness of the combustion chamber that it becomes possible to regulate, increase or decrease the oxygen supply, and thus increase or decrease the flame intensity up to the smoldering mode. Agree conveniently, at night, switch the stove to long-burning mode, and do not add firewood until the morning, maintaining heat.

In non-pressurized ovens, regulation of the oxygen supply to the flame is simply not possible. Even if there are adjustment levers, “parasitic” air flows will still get into such stoves, and firewood will quickly burn out.

It should also be taken into account that during the operation of the stove in the long burning mode, the draft decreases, and as a result, soot deposits increase on the inner surface of the chimney. This reduces the life of the chimney. It is recommended that after using the stove in the long burning mode, increase the intensity of the flame, and thus “burn through” the chimney, cleaning it from soot deposits.

Clean glass function

In modern stoves with glass, due to the design of the fireboxes, during combustion, hot air flows are directed onto the glass, which prevents the formation of soot deposits. As a rule, heat-resistant glass is used for fireplace stoves, which can easily withstand temperatures up to 1100 ° C, while the soot combustion temperature is 600 ° C. The soot simply burns out, and the glass remains clean during combustion, allowing you to look at the flame, creating an atmosphere of coziness and comfort.

Beautiful burning function

The beautiful burning function is also ensured by the design of the furnaces, the supply of hot air to the upper part of the furnace, as a result of which there is a more complete afterburning of flue gases in the upper part of the furnace. In conventional stoves, combustible gases generated during the combustion of firewood do not have time to burn out completely, and go into the chimney. In furnaces with the “beautiful combustion” function, flue gases are burned, forming bursts of beautiful flames. This also increases the efficiency of the furnace, and the release of heat.

Furnace Jotul F305 – beautiful combustion

Air supply function

It is known that the flame is an oxidative process that occurs with the participation of oxygen. Without air supply, combustion of firewood is simply impossible. But oxygen, indoors, is just as important for breathing. Lack of oxygen affects well-being and health in general. This is especially important in modern houses, with good tightness. In such houses, it is necessary to use stoves or fireplaces with air supply from the street, or adjacent rooms, such as a basement. In this case, the level of oxygen in the dwelling will not decrease, and the oxygen necessary for combustion will come “from outside”.

The presence of an ash pan

In modern stoves, an ash pan, as well as grates, are often missing. In traditional ovens, air is supplied from below through the ash pan and grates. In many modern stoves, the air supply is from above, which allows for more precise control of the oxygen supply and the level of combustion. The formation of soot in this case is reduced, firewood and coals burn through to a greater extent, leaving a small amount of soot.

You should be aware that in ovens without an ash box, manufacturers do not recommend removing soot completely, on the contrary, they recommend leaving a small amount of soot. The fact is that soot is an excellent heat insulator, and reduces the temperature load on the bottom of the combustion chamber, prolonging the life of the furnace.

Jotul F3 cast iron fireplace stove with ash drawer Jotul F8 cast iron fireplace stove without ash box

Multi-fuel stoves

Many stove models can be used not only with wood, but also with other solid fuels such as coal, briquettes or pellets. And in no case should coal be used in wood-burning stoves. The use of coal in wood stoves will lead to their rapid failure. When choosing a fuel, the recommendations of the stove manufacturer should be strictly followed. For those who still want to purchase a multi-fuel stove, it is worth taking a closer look at multi-fuel stoves, such as the Jotul F3 MF. Such a furnace is able to work on coal, peat and wood briquettes.

Tips for choosing where to buy an oven

Stoves are a product that must be of high quality and safety. It is necessary to responsibly approach the choice of the seller. If the choice fell on the products of a particular manufacturer, it is better to buy in specialized stores or from authorized dealers. Information about them can be obtained from the official resources of the manufacturer.

If there is a desire to buy an oven elsewhere, it is worth choosing a seller who has been working in this field for a long time and has a good reputation. Large, serious sellers always have a large assortment of various cast-iron stoves and fireplaces in stock. Such sellers have sales and exhibition halls where you will not only see the stove in pictures or in the catalog, but you will be able to see the stove being purchased live.