It's a designer problem plain and simple. Manufacturer's publish the specs. for their ovens and it's up to the designers to specify something that works. Every co.'s ovens are different and the standard depth in NA is 24". If you make or design cabinets that are less than 24" and do not allow for electrical service in the EXACT location needed you are in trouble and this is not the manufacturer's fault. An old OB/Gyn once told me "it's always 99.9% OPRERATOR error."

I think the issue is with the appliance manufacturer.
The 24" overall depth has been standard for years. Why do oven manufacurers make ovens that will not fit in 23 1/2 inches? The cabinet back is 1/2 inch thick on most cabs.

It's the same thing with MWs. I have the GE JEM31 that supposed to be mounted in an upper cabinet but we had to recess it into the wall slightly to make it flush with the cabinets.

Same issue here. Oven required 24 inch deep. Standard cabinets we have are all 23.5 deep. In our case we were lucking in that the oven is in its own cabinet under counter and has the range on one side and nothing on the other. What we did was to get a sink base cabinet, cut the required holes, but I did not want to cut the back out so I could keep some structure to the cabinet. Just my weird thinking. What we did was to add a plywood front panel to the front of the cabinet to make up the difference plus a little bit of clearance. To align this particular oven with what it required I had to cut out the floor where the oven would sit and make a platform for it to sit on. The majority of the kick base and floor sides are there to keep all together. Anyway, once done I then covered the cabinet with the panel stuff that matches our cabinets and put on some edge trim. Where the oven is it looks great because you can't tell that the front is extended out a bit. Just looks normal. Probably would not work with a row of cabinets though unless you didn't mind the front sticking out a bit.
Good luck with it whichever way you go.
Cheers

ugh, wrong carguy. Cabinet back is not 1/2" thick in "most" cabinets. 1/4" is more of an industry standard. The Euro manufacturers omit a back panel entirely where there will be an appliance.

Manuf. make ovens 24" deep because people complain that that oven is not big enough for my turkey all the time. If they made them shallower everyone around here with an oven ??? would riot.

Pggirl - you have a design prob. too. What did you do at your dishwasher space? American DW's typically require 24" depth too. Is it sticking out also?

Be thankful you guys aren't trying to do integrated appliances.

antss
My experience, (admittantly limited to 3-4 manufacturers actually worked with, and another 3-4 manufacturers specs reviewed) has been that the backs are an "effective" 1/2 inch thick.
That is, if the back is 1/4" thick, it is inset 1/4" to provide 1/2" thickness at top and bottom for wall mounting.
Cabinets that I just installed (Thomasville) had 1/2" plywood for cabinet back.
Even if the back was flush, and was 1/4' thick, the cabinet would interfere with several current built in ovens that extend the full 24" deep not 23 3/4.

My issue is with any oven that is deeper than 23 1/2".
That oven is very likely to require cutting on the back of the cabinet.

Most oven manufacturers make their oven specs available on their websites, in literature available from the retailer and through their Customer Service departments.

The size of the oven shouldn't come as any surprise unless the specs weren't consulted before ordering the oven or the cabinets.

Just my two cents.

carguy, yes you are correct about "effective", I was thinking @ Thomasville's and 1-2 others that do a true 1/2" back and that is really rare. All ovens in the U.S> except the Euro imports are 24" deep, it's standard. No ammoount of wining, cajoling, lobbying, or wishing is going to change it. Short of buying or starting your own oven operation and making them whatever depth you choose, it's not going to change.

As I've previously stated it's a designer problem, either the cabinet manuf. designer has them built w/o a back in that area that needs 24" like the euro's do ,or your kitchen designer specifies a modification from the factory or alerts the installers to do the modification.

antss

I fail to see what the perceived attitude is from you. If I've done anything to offend you then sorry.

I did not say that my way was the best way. I also did not complain about the difference in the oven depth and the cabinet depth. Merely gave what we did to mount our oven. We could not afford to have someone come in to do the work and there was not a prebuilt cabinet to match our cabinets or suit our particular installation for the money. In our instance the cabinet we had to start with was a mass produced sink base cabinet and perhaps not the best quality or the right thing to start with, but there you go. With the cut out for the oven there would be no structure for the front so a front panel was needed regardless. With the cabinet free standing I felt that I may as well leave the full back on for structure (regardless of if that thinking was correct, see original post) and made up the difference needed for depth with the front panel. What matters most is I'm happy with it not anyone else. The cabinet matches, the oven is in level, well supported and tight and we brought the whole cabinet in at under $100 finished. Much more in line with our budget.
Dishwashers were never part of the discussion, but as you are interested... Yes we replaced the dishwasher. This was done a few years ago previous to the latest upgrades to the kitchen. The dishwasher is a free standing unit and slides into an open space under the counter between a wall piece and a cabinet. As such I did not have to cut a cabinet to mount it into. The dishwasher is then braced, as per factory installation instructions, to either the counter or side cabinet I don't remember which as it has been a while. Hope that clears things up for you.
Cheers