Chef Holmes: Professionally I like having a range because often times I’ll be searing something in a pan and finishing the dish in the oven.

Chef Vizethann: In my home they are separate. And I don’t mind that at all. But in a commercial kitchen you almost always find a range.

Verdict: Ranges were preferred for restaurant kitchens. As Chef Holmes alluded to, ranges make it easy to transfer a pan from the cooktop into the oven, or vice versa. At home it can come down to a matter of style and what is most functional for your kitchen layout. None of our chefs stated there was a difference in performance from one to the other.