i keep hearing that the stovetops make a good cup of espresso but my only concern is how they defy the rules of how a professional espresso is normally made. im not opposed however they just seem a bit cheap. perhaps im wrong. anyway im willing to spend a bit more for an automatic machine if that is indeed the way to go but preferably no more than $200. also not looking for a pod style or ones that take their own proprietary capsules.. just a good, basic and inexpensive espresso machine that tastes somewhat authentic (able to produce froth/crema on top is always a plus as well). any suggesstions?

i don't have any suggestions for you when it comes to actual makers. but i can share some info, since i do love coffee...tons.

my mom is actually from italy, she moved here when she was 32. she has always used the stovetop espresso makers (or moka as we call them)
they don't produce a crema, but they make good coffee.
the way they work is you fill the base with water (up to the air pressure valve type thing...lul), then you put in the funnel-shaped filter, into the filter, you lightly fill with espresso grounds (i've tried other types, like just using american grind...nah it was pretty horrible, and turkish was way too fine, the water could hardly come through. i've also tried the LaVazza grind that says it can go in espresso and drip coffee makers...it was aweful in the moka)
then you screw the top on. when the water is heated the pressure in the headspace pushes down on the water which forces it up through the bottom of the funnel. the water goes through the grounds quickly, just like a pro-espresso machine, and is collected in the reserve on top. when it starts making a blowing sound (when only air is comming out through the top) you can take it off the heat.
so. that's how those work.
i've never seen a cheap one, just because they're so basic. they all work equally well. you can find them in any little italian markets, or online. you're even starting to see them in places like sur le table and williams sonoma. (don't spend more than 20 if it isn't some fancy designer piece)

as for the machines, what i would recommend setting as some standards are:
the weight. shop for something that is heavy for it's size. since they work on pressure, you really want something that will be able to handle the force of heated water forcing it's way through the grinds.
a good solid handle, with a solid metal filter. metal 'dock' where you secure the handle onto. and one that doesn't stop because it's hit something. you want it to stop when it's pulled in all the way and wedged up in there (or else you'll get leaks on the sides)
and the machine MUST PRODUCE A CREMA. or else it's junk. that's the only reason to get an espresso machine. you can get espresso without a crema with a moka.

if it comes with the nozzle for frothing milk. awesome. but those things are almost always mediocre at best, on home models.

and as for the little areas where you set the cups to be warmed...if you find a good one that doesn't have it...dont' worry. those are pretty useless. you can just run hot tap water on the cup while you pack the filter.

my mom worked for an espresso distributer for a while, and they also sold a variety of machines from all different makes. and the ones that worked beautifully were almost always metal and heavy as hell.

um, hope there's something of use for you.
that's all i can muster right now.

!Alexiis