Ranges and Ovens
Ranges and ovens are consumer products that are designed to heat or cook different types of food. Each product may consist of a horizontal cooking top containing one or more surface units and/or one or more heating compartments. DOE refers to these products as conventional cooking products.
Congress enacted standards on ranges and ovens in 1987, effective 1990. The standard bans standing pilot lights in gas ranges and ovens that have an electrical supply cord. A second round of standards culminated with a final rule on April 8, 2009. DOE extended the "no standing pilot light" requirement to include all gas cooking products whether or not they have an electrical cord. DOE determined that standards for electric kitchen ranges and ovens did not warrant revision - a "no-standard" standard. In July 2015, DOE amended its test procedure for kitchen ranges and ovens.
DOE is in the midst of a rulemaking to update the standard levels with a final rule expected in 2016.
There are no ENERGY STAR specifications for ranges and ovens.
Virtually all U.S. households have a range/oven. Shipment data in DOE's 2009 final rule indicate a 62% market share for electric ranges and 38% for gas ranges.
Timeline reflects state standards from 2001 to present; federal standards from inception to present.