Need help picking 30 or 36-in range vs cooktop+oven

11 years ago

We are in the process of researching appliances for our renovation and I thought I wanted a simple and relatively inexpensive GE Cafe series 30 inch range (about $2200) and a single GE Profile conv oven on sale for $1100 at our local HD. But DH and architect think that 30 inch would look too small in our "cook center" wall (about 9 ft long). They both think that a 36 inch range or cooktop would look better. DH likes one of the Bertazzonii ranges ($2000 to. $3000, not sure of the model no.) , but I don't know enough about the brand...does it get good ratings? Is it reliable? Does it bake well? Do people love them? Are they hard to get serviced?

I'm looking more at KA or GE Monogram, but they seem so over-priced ($4000 to $6000). We're trying to keep our appliance budget at $4000 for cooktop or range, microwave, and an additional oven--combinations being range + oven or cooktop + double oven.

Any ideas on brands, sizes, combinations would be greatly appreciate!

Thx!

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Comments (5)

herring_maven
11 years ago
loves2bake, as we have posted here before, in 1999-2000, we installed an induction cooktop on top, and a Bosch convection oven below, in standard counter cabinets, sort of a DIY range, and we are delighted with our choices and how they have performed over the last eleven years. (After seven years our then-Jenn-Air induction cooktop needed a specific repair part, but Whirlpool had acquired Maytag/Jenn-Air in the meantime, and the part was completely unavailable, so we replaced the Jenn-Air with an LG LCE30845 induction cooktop, which is a satisfactory substitute.)
enmnm (6b)
11 years ago
First, you have asked several questions lately. I strongly suggest that you make sure you read all the responses, which have fallen off to the 3rd page or so.

Second, all appliances have those who love 'em and those who hate 'em, those who have had smooth sailing for 20 years and those who have had problems from Day 1. So yes, the availability of service is very important, and that is determined by your location. You need to have this discussion with your local appliance store.

Third, I don't recommend that you ever choose an appliance to fit the design. You design around the appliance. This is, after all, why you are building a kitchen.

Fourth, the many combos you threw out are a personal choice. I recommend you visit an appliance store that will let you play with all the equipment. You should think about how you will function in the space, and even draw it out on a piece of paper. That will help you determine the best combo for your needs.
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I like your idea. It's a minor variation on the one I went with. First off, a simple cooktop set into a solid sweep of horizontal counter gains you a whole bunch of visual organization and a very nice simplicity. Drawer stacks with drawers of one finish sweeping along in matched horizontal lines below that continue the organization and simplicity--regardless of the width of the drawers. I think it'd be kind of hard to goof this up enough to look bad. Now, an oven does interrupt those under-counter lines, but well placed it will all still look good. If it's under the stovetop, appearing to be centered under the vent above the stove is far more important than what size it is. Fact is, a cooktop set into the counter simply isn't the driving feature a range is because it's not very visible. If you're using a look-at-me vent hood above it, that is what will focus attention. As me how I know. :) We also have an L counter with stove and sink on it, and a work island. I designed a pleasant look-at-me wood hood, 42" wide, which with its display shelf is the feature that grabs attention when one looks into the kitchen. To fit everything in on our L counter, we put a 30" drawer stack under the 36" cooktop. Does this look weird? No. When the topic's come up, most people hadn't noticed at all, some hadn't noticed before they finally did and commented on it. BTW, I offset our oven to the side, where the island mostly blocks it from sight on first entering the kitchen. I thought it would look nicer to have the drawers one does see on the right end continue on across under the stove, which it does, and I thought I'd prefer not to have to stand in front of a hot oven to work or to block someone else's access unnecessarily, which I do. Of course, for those who might have cared (not me), the oven's contrast with the cabinets surrounding it would have drawn some attention to the fact that it's narrower than the cooktop above it in a way that the rows of white drawer fronts don't. Not that I wouldn't have placed it there for that reason. This sort of thing may be less common, but as long as the entire construct is visually balanced it'll make visual sense. What would look odd would be if there were an obvious dysfunction involved. Discarding all the usual options for one that just can't work well does look odd and never comes off. Everyone who cooks notices--big time. Like doing without an oven and instead mounting a TV under the cooktop where no one could see it. That would look odd.
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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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loves2bake
Original Author
11 years ago
Thank you so much for your responses. I understand that it's completely a personal choice, but thought perhaps someone out there had a similar delima with all of the combinations available. Also, I don't know anything about some of the brands and wondered if some one had experience, good or bad.

And enmnm, I appreciate your comment about designing around the appliance...I guess I'd never thought of it that way. I know I want a nice cook center with plenty of counterspace and storage ( two things I'm lacking now), but hadn't really decided what type of cooktop I wanted yet. And I have been reading all of the responses to the other questions I have posted, just haven't responded to them yet. I am new to the forum and perhaps it's bad ettiquette to not respond right away...? If so, I apologize. Thanks.
enmnm (6b)
11 years ago
I suggested on another thread of yours that you hire a kitchen designer and the comment by your architect on stovetop size seems to reinforce that maybe he's not the best for this task. When you increase the stovetop size, you increase the stove's BTUs. This increases the size and power of the ventilation hood, which in turn increases the possibility that you will need MUA (make up air.) This is one example on why it's not a good idea to over-appliance yourself.

Because you are a baker, I suggest you take your favorite baking sheets and pans and whatnot to an appliance store and try them on for size, so to speak. You wouldn't BELIEVE how many people find that even though their new oven is the same size as their old, their sheet pans etc. no longer fit.

Lastly, most people have the dilemma of size and combos of stovetops and ovens. The thing is, everyone's cooking habits are different, so everyone's choices are different.

By the way, a microwave/vent option is useless. You will need a real ventilation hood. A good ventilation hood to cover a 36" stovetop can easily be a fourth of your budget ($1000) alone.
loves2bake
Original Author
11 years ago
Great stuff, thx enmnm!! I will take my pans in to test....I hear that some convection ovens have fans that protrude very much into the baking area. And I have an appt with a kitchen designer this week, good suggestion!

Need help picking 30 or 36-in range vs cooktop+oven

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herring_maven

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Need help picking 30 or 36-in range vs cooktop+oven

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herring_maven

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