Hi, am new to this site and am amazed at the number of ongoing posts and opinions about appliances. I am in the middle of needing to replace an Electrolux Wave Touch dual fuel range I purchased in 2009. I was away from my home for professional reasons for 2-1/2 years and when I returned, I noticed that the display was missing parts of letters and numbers. I call my local appliance store and found out it was still under the extended warranty and they sent a tech out to replace it the next day. When I tried to use the oven, I noticed it never reached 350 degrees, called the store back and at the next service call, they told me I needed a new relay board. Comes in a few days later, he puts it, goes phiiiiiit, arcs, then goes out. Still no oven. He calls Electrolux and they told him he has a bad board and they will send out another one. Week later a different tech comes out, replaces the board, and the same thing happens after turning on the oven. Electrolux then says to replace both the relay board and the control board. At the next visit, Electrolux tells the tech to remove a resister on the relay board, he does that, connects it, and still no oven. The engineer at Electrolux then tells the tech there was a software update on the control board and that they would have to replace the relay board again. The store at this point is refusing, and hopefully the third party warranty company has enough documentation to replace this unit. I have informed the store that I do not want another range, instead would prefer a pro-style all gas range. I used to have the bottom of the line semi open burner Viking and really liked that, despite having very heavy grates to clean. The store also recommended a 30-inch American Range Cuisine unit. I am thinking because the higher output, I am now wanting a propane open burner range, that the American Range Performa range may be a good option. If there is anyone out there who has had experience with the American Range units, I would really appreciate your thoughts.

The most noticeable difference is that a freestanding range uses up some of the cooktop surface with its backpanel. Quite a few inches actually. A slide-in range uses the full 24" depth of the cooktop. I'll attach a thread where a poster discusses this issue and has a picture of her crowded pans due to the back panel. There's a link in that thread that's very illustrative too. Here is a link that might be useful: Thread about 30 inch Range

With a slide-in you still have the "bridge" behind the range. In other words, the range slides in but there is still a gap between the back of it and the wall that needs to be filled in with something, be it granite, a SS strip or something else. I think the appliance companies make those strips but our appliance salesman recommended that we go with the granite, which our fabricator said he would not charge extra for. On the layout he did for me, the bridge is separate, which means seams on either side, but they should not be very noticeable. I don't know about the drop-in, whether there is a bridge in front as well as in back, but that would be the only difference. However, in the front you may not want a seam at all, in which case it would be more to do the cutout from the granite. Do you already have a separate oven planned, and can you get by with one? If so, I would think the cost of the cutout would be less than the cost of a whole range. If it is either cooktop and one oven or a range, then the range will probably be less, especially when you factor in the cutout.

Most slide in ranges come with a stainless filler piece for the space between the range and the wall so you wouldn't need to purchase a piece of counter for that area.