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Range ovens vs. Wall ovens

11 years ago

Is there much of a difference in performance? My husband seems to want a 48 inch range with the 2 ovens. I have not ruled out the idea of a cooktop with one oven underneath and another oven in the wall. If we can figure out the configuration of wall ovens. Anyway, just wondering if one type was thought to be better than the other.

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Comments (4)

caitlinmagner
Original Author
11 years ago
and FWIW, I did do a search on this but most of the discussion was ergonomics, not performance. Newbie doesn't want to get yelled at...
beth4
11 years ago
I've had both at different times in my life, but I've never had both together at the same time so I could really do a compare/contrast. If I had a large kitchen, I confess I'd really like to have a wall oven to complement my Wolf DF range (30-inch). And, I'd choose a Wolf because the oven in my Wolf range in most excellent. If I were fortunate enough to have both a wall oven and a range oven, I suspect I'd use the range oven most frequently. The wall oven in my last kitchen was a further walk than popping it into what would have been the range oven (if I'd had one). I didn't find it as convenient as a range oven.... and I know that proper design of a kitchen can remedy that, assuming space is not a problem.

I'll be interested in reading what others, who have both simultaneously, have to say on the advantages/disadvantages.
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Hi JoAnn, I'm about the same height as you, and discovered wall ovens would be terrible for me. However, I need to have two ovens sometimes. Not all the time, but frequently enough to want one. I am going to put two standard size gas ranges in my new home. It's unconventional, but I don't care what anyone else thinks. I had the top end GE Profile gas/convection range in my last house and absolutely loved it. Their ratings are still excellent and I am thrilled they still make it. I can buy two of those for under $5,000. It's much cheaper than the double oven and cooktop scenario, and I'll have 10 burners between the two of them, as well as the two ovens. It is also available with a bottom (but small) second electric oven under the regular oven, and serves as a warming drawyer as well. The extra savings means I can use the cash for something else...like better countertops or custom cabinetry. Measuring things and rehersing how you want to cook is most important, even if it delays things a little. Sandy
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I can answer the BS oven door question. My 36" BS RCS was installed two days ago (haven't used it yet, hopefully this weekend). During the burn off of the oven (high temp is 450 F for an hour) I checked how hot the oven door got, as that has been a big issue noted on these boards. On my range, the SS part of the oven door did not get hot, just a bit warm. The glass on the oven door got hotter but not that hot. What did get quite hot were the sides/edges of the oven door. I could touch the side but not for long. Definitely quite hot. Not instant burn/scald though. There are vents (or look like vents) right there so it makes sense that those areas heat up a lot. Your kids would have to press their hands up against the 2" side of the door for several seconds for it to affect them negatively. More likely a kid running around will touch the front of the door and that is not a problem, on my range at least.
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I recommend that you post your question on the appliance forum. You will get more responses. I would get the Wolf gas range, convection wall oven with the steam oven above it. This way you have the gas range oven for a large turkey, the convection and steam oven for other items, I have a Wolf range and I love it!!!!
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Worth checking the insulation on wall ovens. A big difference between ovens. Higher end wall ovens are very, very insulated and ‘hot knees’ not an issue when mounted below the cooktop even here in the subtropics. I’m now 14 years into the same induction cooktop (Neff). Superb to cook on and still looking fabulous (it , not me!). Ditto the oven below the countertop. No crumb catching space between a range and countertop. And if one bit conks out, you aren’t replacing a two in one appliance.
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caitlinmagner
Original Author
11 years ago
Thank you. I have been thinking I might do an induction cook top with an electrolux oven underneath and then a wolf oven in the wall (maybe the steam oven?)
fouramblues
11 years ago
I have a 36" Capital Precision range and a 27" Kitchenaid wall oven about 4' away. It's like comparing apples and oranges, probably because they're different animals and different brands.

The Capital makes better pizza and broils better. Love the rotisserie, though I haven't used it yet without burning myself when I remove the meat. I especially like using the range for roasting meats after searing them.

The Kitchenaid seems to heat more evenly, so I prefer it for baking and making bread. Its bread proofing function is wonderful. Love the dehydrator. It also heats up much more quickly (fewer cubic feet), so I tend to use it for almost everything except what I mentioned I like the Capital for.

Don't know if any of this applies to your situation, but there it is...

This post was edited by fouramblues on Wed, Jan 23, 13 at 21:04

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