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Meet the GE 30-inch Free-Standing Electric Range, model number JB650SFSS.

Published: / Caption: / Photo: Tyler Lizenby/CNET

It costs $800.

Published: / Caption: / Photo: Tyler Lizenby/CNET

Its instrument panel combines knobs and a touchpad.

Published: / Caption: / Photo: Tyler Lizenby/CNET

The knobs control the burners.

Published: / Caption: / Photo: Tyler Lizenby/CNET

Two of the burners are adjustable to suit the size of your pan or skillet.

Published: / Caption: / Photo: Tyler Lizenby/CNET

Meanwhile, the touchpad controls the oven.

Published: / Caption: / Photo: Tyler Lizenby/CNET

The stovetop includes four regular burners and one warming burner.

Published: / Caption: / Photo: Tyler Lizenby/CNET

The oven is outfitted in stainless steel.

Published: / Caption: / Photo: Tyler Lizenby/CNET

Although the stainless steel gives off a more premium look, this is one of GE's lower-priced models.

Published: / Caption: / Photo: Tyler Lizenby/CNET

This oven has a 5.3-cubic-foot capacity.

Published: / Caption: / Photo: Tyler Lizenby/CNET
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It relies on traditional heat rather than convection.

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The smooth ceramic surface keeps food from falling into hard-to-reach places.

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The broiled burgers turned out well.

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So did the roasted chicken.

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A single rack of biscuits came out of the oven a nice golden brown.

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The JB650SFSS single rack of biscuits never quite returned to 450 degrees Fahrenheit after  that dramatic dip (caused by the oven door opening), but the biscuits still turned out perfectly edible.

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The GE Artistry Series Electric Range did a better job of getting back to its set temperature, but it wasn't quite as steady as the GE JB650SFSS. That didn't seem to hurt the end result, though -- the biscuits were just as good.

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The LG LRE3021ST performed about the same as the GE Artistry range. It returned to its set temperature, dipped slightly, and then worked its way back toward 450 degrees. Its biscuits were also fine.

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The JB650SFSS's double rack tests didn't cook as evenly; the top rack was much darker than the bottom rack. That's pretty standard for traditional heat, though.

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