We've updated this article to include the Frigidaire FGGH3047VF, the gas range with an Air Fry mode. We're in the process of testing more ranges, so stay tuned for future updates!
Generally speaking, your cooking appliance choices are dependent on the kind of fuel hookup your home came with. There's no denying the benefits afforded by induction cooking—including superior heat, temperature control, and efficiency—but gas has a certain old-school appeal that's hard to deny.
It's not hard to see why: Gas offers a more visceral cooking experience. And fire. Let's not forget fire. The choice of whether you get a gas range may be out of your hands, but that doesn't mean you're necessarily getting the short end of the stick.
With that in mind, here are the best gas ranges on the market today. Our favorite is the LG LDG4315ST , but we've tested great options at every price point.
Here's our ranking of the best gas ranges we've tested, in order:
Recommendations are independently chosen by Reviewed’s editors. Purchases you make through our links may earn us a commission.
The 30-inch, 5-burner LG LDG4315ST double oven gas range offers 6.9 cubic feet of total oven space. The 4.3 cubic-foot bottom oven is equipped with LG's ProBake convection technology, which moves the heating element to the back and resulted in outstanding baking quality. Plus, both ovens can be cleaned in 10 minutes using LG's EasyClean Express cycle.
This is a powerful oven once you know how to use it. The LG LDG4315ST made it into the list of top performers because it does very well at core tasks: boiling, simmering, and baking. But it's important to use the right oven (the lower oven) and the right mode (convection mode). Learn the ins and outs of this oven and you will be rewarded.
Not only do we perform repeatable, lab-based tests on ovens, ranges, and cooktops, but we also do real-world evaluations. That means we can tell you which products will perform the best, will give you the most bang for your buck, or have the sleekest looks. For more information on how we test ovens, ranges, and cooktops, read on.
Burner Maximum/Minimum Temperature
For products with burners, we measure the maximum and minimum temperature of each burner. Once the burner is set to its minimum or maximum setting, we let it sit for five minutes. At the end of five minutes, we measure the temperature of each burner. Knowledge of the maximum and minimum temperatures of a burner can help consumers to identify which burners are ideal for simmering soup, and which burner can get hot enough to properly sear a steak.
A range or cooktop with multiple burners that can reach very high and/or very low temperatures will score well. If burners cannot reach very high or low temperatures—or if only one burner can do each task—scores will be lower.
One of the most common tasks for a range or cooktop is to boil a pot of water. For each burner, we take an appropriately sized pot, and fill it up halfway with distilled water. Then, we position a thermometer horizontally in the middle of the pot, and vertically in the middle of the water column. We monitor the thermocouple and record the time it takes for the temperature of the water to reach 212°F.
If the water hasn’t reached 212°F after 35 minutes, then we stop the test. Because the water volume is different for varying burner sizes, we score the water boil test on the rate of water boiling: Faster water boiling will result in higher scores, while slower water boiling will result in lower scores.
Using a stopwatch, we measure how long it takes for the oven to achieve a preheating temperature of 350°F. We stop the clock when the oven’s preheat indicator beeps.
Because no one wants to wait around forever, shorter preheating times result in higher scores, while longer preheating times result in lower scores.
One happy side effect of testing ovens is that there are always extra cookies lying around. In addition to being delicious, cookies double as a cooking/baking proxy for other thin food items, such as brownies or vegetables.
Those cookies started as twelve chunks of Pillsbury ready-to-bake sugar cookies, which we place on an ungreased cookie sheet in a grid formation. After preheating the oven to 350°F for 15 minutes, we place the cookie sheet in the oven on rack recommended by the manufacturer (or, if there is no recommendation, the middle rack) to bake for 15 minutes. We remove the cookies from the oven, and allow them to cool for 2 minutes.
We repeat the process if there’s a second oven, or if the range or oven comes with a convection option. Because convection is commonly used to bake or cook multiple food items simultaneously, we place two trays of cookies on the two racks recommended by the manufacturer.
After looking the cookies over, we determine how evenly baked they are, both within a baking sheet (regular baking mode and second oven baking mode) and between multiple baking sheets (convection bake mode). Because convection is generally a more efficient way of cooking or baking something, it is important that the multiple food items on different racks be cooked or baked to the same degree.
For all of our cookie tests, the more evenly baked the cookies are, the higher the score will be. If the product has a second oven and/or convection capabilities, then the cookie scores for those tests and the main oven test are weighted and combined to arrive at a final cookie score. This way, products with just a single, conventional oven are not penalized for their lack of a second oven or convection capabilities.
To understand how each product cooks meat products, we also use fresh, never-frozen pork loins in our testing. While we recognize that all natural products have variations that can affect test results, pork is exceptionally uniform. After placing the 3-4 lb boneless pork loin in a roasting pan, we place a temperature probe is placed in the middle of the pork loin. After preheating the oven to 325°F, the pork is placed on the rack recommended by the manufacturer, and cooks until the internal temperature probe reads 160°F, which is the minimum safe temperature for cooking most meat products.
We then remove the pork loin, let it sit for 10 minutes, and cut it into thirds so we can see how evenly cooked the pork loin is. An identical test is conducted if the oven has convection capabilities, using the Convection Roast option if available, or the standard convection mode if not.
One of the most common reader questions we get is whether a specific oven can get hot enough to actually cook a pizza. To answer this question, we place a batch of Pillsbury Classic pizza dough on a lightly oiled baking sheet, place a temperature probe in the dough, cover it with tomato sauce and cheese, and bake it at 500°F for 10 minutes. Between the temperature data and our own subjective assessment, we determine whether the oven is capable of cooking a pizza all the way through or not.
While we obviously go to great lengths to test the cooking/baking abilities of these cooking appliances, we also incorporate more subjective information into our overall assessment. For example, how easily can the cooktop surface accommodate multiple pots and pans? How easy is it to understand the control panel? How nice are the burner knobs or buttons? How loud is the preheat notification noise? We answer all of these questions and more in order to determine if there are any major drawbacks to the product that might not make it a good fit for most households.
Other Gas Ranges We Tested
Samsung continues to impress with another outstanding range. It wasn't just the premium look that captured our attention. The performance was as good or better than the best gas ranges we've ever tested.
This slide-in range has five sealed burners on top, ranging from 5,000 to 18,000 BTUs. An included griddle rests neatly on top of the oval-shaped burner in the center when you need it. Our tests found that the minimum and maximum temperatures weren't record-breaking by any means, but it can water boiling quickly enough and the 120˚F-minimum is enough for most kinds of cooking. If you need super-low simmers, you might want to check out an induction range instead.
The Samsung NX58K9500WG is a baker's delight thanks to a wonderful oven packed with useful features. It offers a true convection fan for even bakes. The preheat is faster than competing ranges. There's also a warming drawer for proving bread, pre-heating plates, or keeping side dishes warm. The cookies, cakes, and pork we cooked during testing all came out looking great.
The user reviews are widely positive, with most people citing the power, pre-heat speed, and aesthetics. It's available in stainless or black stainless. Some users have complained about the black stainless finish being scratch-prone, though that's a known issue with many brands.
The innovative 5-burner, 6.3-cu. ft. freestanding LG LRG4115ST gas range features LG's new ProBake system, which moves the heating element to the rear and adds a powerful fan. That means more even baking and faster preheating. The range also sports features like both steam and pyrolytic cleaning. Throw in versatile and powerful burners, and you end up with one potent package.
This is a powerful oven once you know how to use it. The LG LRG4115ST made it into the list of top performers because it does very well at core tasks: boiling, simmering, and baking. But it's important to use the right oven (the lower oven) and the right mode (convection mode). Learn the ins and outs of this oven and you will be rewarded.
6.3 cu. ft. of total oven space
LG's ProBake convection technology
Small learning curve
We loved this 5.8 cu ft. 5-burner gas range. It has nicely designed, stainless steel dials that create a super smooth turning experience, and the large digital display panel makes it easy to enter your precise oven temperature. The grates are well designed for easy cleaning, and you can remove the middle grate to place the custom griddle directly over the griddle burner.
In addition to aesthetics, the Samsung NX58H5600SS is built to perform. It preheats exceptionally fast and did well on both the baking and roasting tasks. While the burners didn’t heat our cast iron pan as evenly as some of the other ovens, it was quick to boil water. It comes in at a nice budget price for a convection oven, but it looks and performs much more like a high-end range.
Inspired by restaurant kitchens, everything from the digital display to the burner controls on the Frigidaire FPGF3077QF gas range is beautiful and evocative of the high-end style. It isn't just about the looks, though. It's fantastic oven performance impressed us time and again and is the perfect companion for any amateur chef. It'll cost a bit more, but for a beautiful centerpiece in your kitchen, you can't go wrong.
Beautiful restaurant style design
Excellent baking, broiling, and roasting
None that we could find
The Frigidaire FPGH3077RF freestanding gas range has a sleek slide-in aesthetic, complete with a stainless steel finish and continuous cast iron grates. In testing, we discovered it has an excellent and spacious 5.1 cubic-ft. oven, but a mediocre 30-inch rangetop. There are lots of oven functions, a dual timer, a meat probe, and an included griddle.
In addition to being a great range that can cook pork evenly and make delicious cookies, the big selling point of the Frigidaire FGGH3047VF is that it has an Air Fry mode. Yes, you read that right—Air Fry mode.
It's not surprising that large cooking appliance brands are looking to capitalize on the immense popularity of air fryers. While we're on the record as saying that air fryers aren't really necessary, we can understand the appeal. Based on our testing, using the special air-fry rack that you can purchase separately, this range was able to bring a bag of frozen french fries to cooked perfection much faster than it would have on a normal baking sheet with a normal cooking mode. If you want the benefits of a range and an air fryer with only one appliance, check out the Frigidaire FGGH3047VF.
Kori began her journalism career as a teenage fashion blogger and has enjoyed covering a wide variety of topics ever since. In her spare time, she’s an amateur poet, avid reader, and gluten-free cake baker extraordinaire.
We use standardized and scientific testing methods to scrutinize every product and provide you with objectively accurate results. If you’ve found different results in your own research, email us and we’ll compare notes. If it looks substantial, we’ll gladly re-test a product to try and reproduce these results. After all, peer reviews are a critical part of any scientific process.