A 60-inch range is a professional-width stove–oven built for serious home chefs and luxury kitchens. Expect expansive cooktops, often up to 10 burners or a mix of burners with an integrated griddle, grill, or French top, paired with double ovens for true multi-course cooking. Available in gas, electric, and popular dual-fuel configurations, many gas models are LP-convertible with the proper kit.
A 60" range combines a full-width professional cooktop with two large ovens (often a primary oven plus a secondary oven). Heavy-duty construction, high-BTU power burners, precise low simmer, continuous cast-iron grates, and true/European convection are common. Choose layouts with 8–10 burners, 6 burners + griddle, or 4 burners + griddle + grill to match your cooking style.
Widths are about 59 7/8"–60" to fit a 60" opening; depth and height align with standard counters. Always verify cutout and clearance specs in the product sheet.
Common setups include 8–10 burners, or mixed surfaces like 8 burners + griddle or 6 burners + griddle + grill. Some models offer a French top for zone heating.
Most feature dual ovens to run different temperatures simultaneously. Layouts vary by brand; check individual specifications.
Gas offers instant, responsive heat. Electric ovens excel at stable, even baking. Dual-fuel pairs a gas cooktop with an electric convection oven—popular for avid bakers.
Yes, many are LP-convertible with a proper kit. A licensed installer should adjust the regulator, swap orifices, and perform leak testing.
Dual-fuel and electric ovens typically require 240V. Gas and dual-fuel cooktops need a gas line plus 120V for ignition and lights. Follow local codes and manufacturer requirements.
A properly sized, high-capacity range hood is recommended, especially when using high-BTU burners, grill, or griddle. Consult brand guidance and local code.
Most premium models offer true/European convection and either pyrolytic self-clean or steam-clean for easier maintenance.
