Gas ranges

Gas ranges had their own shelf beside the electric ones. A gas range needs a gas supply sized for the burners and a 120-volt outlet for ignition, the clock, and the oven controls.

Burners and the oven burner

Open burners set the flame under the pan. Sealed burners use a cap so a boil-over stays on the top. The oven may bake from a burner under the floor, add a convection fan, or broil from a drawer or from the ceiling. A standing pilot is uncommon on ranges sold in recent decades. Most valves wait until a spark or a glow-bar igniter is hot enough to light the gas.

The connector and the fuel

Use a range connector of the right length, with a shutoff you can reach. A water-heater flex run too far is a poor substitute. If the building is on propane, the orifices and the regulator have to be the propane set. A natural-gas range on propane without that change burns rich and soots the pans.

Air for the flame

Combustion needs air in and a path for the exhaust. A hood with a duct to the outside carries moisture and combustion gases out. A charcoal recirculating hood catches some grease and returns the rest to the kitchen. On a gas range that difference is the whole point of the hood.