IMO, the only potential upside of a 48" range (other than aesthetic) is the ability to add a griddle or grill...neither of which interested me, so I went with a 36" rangetop + wall oven...plus, like you said, the combined space in the range ovens would be smaller than that of the wall ovens...and, almost no one ever needs more than 36" of cooking surface in a residential setting...keep your cooktop and spend the money on wall ovens.

Another advantage of a range is that the ovens are directly under the cooktop which makes it a little easier to transfer dishes that you start on top of the range into the oven and the fact that the vent hood over the range will better capture any smoke or heat from the oven. Also, many people find the smaller oven on a 48" range to be useful for most of their cooking and it takes less time to preheat and uses less energy.

The main reason why we're getting a rangetop as opposed to a range is because of the height convenience of the wall ovens. The range ovens are simply too low.

Also, at least in our case, the 48" Wolf rangetop + Wolf double ovens cost considerably less than the 48" Wolf range.

If I had a kit that could have taken a 48 inch range I would have done it. In my case I couldn't see an advantage for a 36, just a larger oven to preheat. I like the idea of a smaller oven for a lot of my cooking for 2. I also wouldn't give up having my broiler and oven under my hood. I broil fish fairly often and there is no odor with the vent running.

the size of the ovens in a 48" range can vary. my new capital has a 36" oven and the second is a 12" which is great for side dishes. i added a 30" turbo chef because ...well, just because. good luck!

I have learned so much from this siteÂthank you, thank you. I currently cook on an Amana gas range. My husband and I are building a new house so we are trying to figure out what to buy. I cook quite a bit, including wok cooking. I also bake lots of cookies and breads, as well as turkeys and casseroles.

I thought I had decided on a Capital 36" rangetop and a Kitchenaid true convection double oven. My impression was that electric ovens work better than gas ovens. That was my reasoning behind the double oven. However, after reading these posts, it doesnÂt seem to be the case. Is it really just a matter of preference and the specific range or oven?

Than I came across a Capital 48" range with 6 burners and griddle (non-cleaning) floor model that I can get at a discount. I read and like the idea of being able to use the smaller oven in the range to cook smaller meals like casseroles.

The cost for the 48" range would be cheaper than the 36" rangetop and double oven. What do I do? My husband laughs that I can never pass up a deal. I want to make sure I will be happy with the range and not just looking at it because it is a good deal.

Than I started reading some more and saw the problems with the Capital burners. Should I go with a Bluestar 36" rangetop instead?

As you can tell, I can use with some advice/words of wisdom from all your experiences. Help!

To the OP, if you are happy with your cooktop, go with the double wall oven.. especially if you bake alot. Now, if you are open to replacing your drop-in, then go with a rangetop. A rangetop has a few advantages over a drop-in cooktop. First, it's got the knobs in front which keeps it mostly free of splatters and they don't "stick out" on the surface. Second, rangetop options are much nicer than the drop-in. I prefer open burners *and* was limited to drop-in cooktop which meant Bluestar was my only real choice. No regrets there, I love it and would probably buy a range or rangetop (they call it a slide in cook top) from them regardless.

For ed77, if you do a lot of wok cooking, get an open burner. I'll throw my vote to Bluestar but whatever brand you choose, open burner is the way to go. I had a sealed burner for quite a few years and always hated it especially when I used my wok. The reason is, wok cooking requires intense heat in the center tapering off toward the edges. With a sealed burner, you'll get high heat in a ring around the edge and a the center will be relatively cool. There is also a lot of heat loss up the sides which is not good. I'm very happy with wok cooking on the Bluestar. Now, when I drop cold ingredients in to the blazing hot wok it keeps on sizzling. I find my self moving faster now, much more like cooking in a restaurant kitchen. With my old cooktop, I always stood around waiting for the heat/sizzle to come back up cursing the whole time because my dish is being slowly boiled instead of stir fried.

I'm just starting a remodel and decided to give up the range and go for the cooktop and double ovens. I'm sure I will love it but boy, it's really going to cost me a arm and a leg. I ordered the 5 burner 30" KA gas cooktop, and a GE double oven. When you figure in the cost of the appliances, cabinet to hold them and electrican to add the 220.....plus I'm paying to move the gas line so I can have the cooktop in a better location. Now I have to figure out where I can put a micro for DH who is having a fit. That is the extent of his cooking....

mojua: I love your kitchen - it is so elegant but simple. I think it is close to what I am aiming for. Would be be willing to let me know what brand and color your cabinets are? Perhaps they are custom as so many people here seem to have. However, I really like both the style and the color.

Thank you.

Tina