I've had a GE Profile for several years. It's gas and doesn't have any bells and whistles such as a warming drawer or continuous grates. I had to have one of the starters replaced soon after I got it, which they did for free including labor. I've been happy with it. I did get black and if I had to do it over, I'd get stainless. The black shows too many spots and smears.

Not sure where it falls on the affordability scale, but I know it wasn't particularly expensive.

Petra:
I bought a GE Free Standing and have not had any problems.

It has the burners that pull out, for cleaning.
You have to be sure that they are pushed all the way into the socket,
or they will Arc and burn the tips of the connectors.

I had another GE electric before this one but wore it out.

I would rather have Gas. BUT !!!

LOU

Petra, you might want to ask in the Appliances forum, as a lot of those people have just bought their ranges, are in the midst of researching them, or owned them for a while.

Here is a link that might be useful: Appliances forum

Dedtired, going with stainless in the new kitchen because we are getting a stainless hood and a stainless sink, so it will look better.
I would love gas, but we have to go with electric.
Lou, I have heard good stuff about GE, and I don't think I would use most of the bells and whistles. :o)
Claire, thanks much for the tip, I will post over there shortly.

I've been planning on buying something from the Frigidaire Gallery or Gallery Premiere line, which seem to get very good reviews on AJ Madison...

Here is a link that might be useful: Frigidaire gallery ranges and reviews

I also have a stainless GE profile gas range and love it. It is fairly easy to keep clean and has performed beautifully. I do have a oven drawer that full temp range, not just warming, and I rarely use it, so unless you KNOW you need it, I would pass on that.

Alexa

Here is a link that might be useful: GE Profile Range

I saw a Samsung yesterday at Best Buy with oven, warming drawer and an induction top. It was $1999 which I thought was a deal, if that's in your budget. I love my induction cooktop!

I was really considering the Electrolux Induction slide in, just to save a few $$$. I really wanted separate wall ovens and Kim convinced me that that was the way to go, for us. The only negatives I've read about the Elux induction slide in were made by some of the first buyers who didn't pay enough attention to the specs for the opening.
The cooking on induction and the cleanup are worth every extra penny IMO. It's wonderful. Splatters and boil overs do not get cooked onto the surface.

Nancy

Come over to Kitchens with a floorplan/layout, if you wish - you'll get lots of advice, some of it even useful.

I don't have recent personal experience w/ electric ranges, but would suggest you consider induction unless you have lots of prized but incompatible cookware (copper, all-aluminium, etc). I'm not sure I've read any post in which an induction user wished s/he'd gone for conventional electric instead.

John, yes, induction definitely sounds tempting. That's one of the things hubby likes about the electrolux. On Claire's advice, I've posted on the appliance forum as well. It's not so much a layout question, we just have to purchase a slide-in fairly soon, before the countertops are measured for and cut, and I am feeling pressured to pick out a good one.
Fearless, I am not familiar with those, thanks for the link!! Will read up on them.
Alexa, that looks good too! I don't even know if I would use a warming drawer, I've never had one. Would have to get in the habit, ha.
Jxbrown, the Samsung has an induction oven and cooktop? Wow, that IS a good price. Does your induction cooktop boil water and cook things much faster than ceran?
Nancy, it's nice to read a positive Electrolux review, how long have you had yours?

Petra, I've been using my induction since Thanksgiving. It was love at first use. Talk about fast..... play with a pan of water for about five minutes and you'll love it too. It's kinda like gas with the instant heat and going from a hard boil to low simmer is also instant. Throw away the old double boiler, the low goes so low there's no need. There is even a warm setting, so if something is done ahead (like the rice I made the other night) you can just keep it on warm until you are ready for it, no sticking on or scorching.

Nancy

Nancy, that does sound great. That's what I miss about gas, the instant temperature adjustment.

Another positive opinion for induction from me. We changed to an induction cooktop a little more than a year ago and I love it. Two years earlier I had purchased a portable induction hotplate to test the waters. I soon found that it was the first burner I used and began to replace my cookware. It wasn't even hard for me to give my my large collection of copper cookware to a family member with a Wolfe range. I kept all the short handled pieces that I could still use in my oven. We would have made the change to the induction top far sooner but my heart surgery and long complicated recovery put the changes on delay.

The only caution I would suggest to you is don't buy a hybrid top (2 electric burners and two induction). You won't use the electric ones because the induction is so much more responsive and you'll still have the pain of cleaning up cooked on stuff on the electric burners.

I use all of my cast iron cookware, enameled and not, on the induction top with no problems and have acquired a set of three SS pressure cookers, several skillets and saucepans and a large stockpot. All are SS with triclad bottoms.

Good luck in finding the perfect range for you.

Lee

Lee, I have mostly stainless steel and a couple old revere ware pans with copper bottoms. I guess those wouldn't work on induction since you mentioned giving away your copper stuff?

No, copper on the outside of the bottom won't work, nor will much of the older stainless, no matter how good or expensive it was. The composition of the steel is different. It has to have enough iron in it to be magnetic. A simple but workable test is to take a small magnet, even a magnetic snap on a handbag or a wallet will work. If it clings to the bottom of the pan it will work with an induction cooktop. The sides of the pan don't need to be magnetic, just the bottom. I do have one 14 inch "everyday" pan, the style that looks like a shallow casserole or a skillet with two short handles, that does not have a triply bottom but is still magnetic and it works well also. The copper that I gave away was all copper on the outside and I loved the look. But once I cooked for a short while on the portable induction burner, I had no problem giving it up.

Lee

Lee, thanks so much for that info, I had no idea!! Just bought some new ss pots and pans a while back, would hate to have to buy new again. *off to find magnet*