Thanks, lonestarstate, for the Miele info. davidrol: gosh, I don't know about CFM... how do I get to that number? We're either putting the range on a wall that directly vents outside or an interior wall a little further. Our winters are mild -- 40 to 50 degrees F. Is there a hood that vents higher than the vent-a-hood? What have you heard about Modernaire? I'm expecting a quote today but I ahve a feeling it's even more expensive than Vent-a-hood...

Looks like 36" uppers, with 12" stacked, and 6" of molding for 9' ceilings. It would have looked more proportional for the muntins to use 30"s with 15's, and 6" of molding. That's nearer the 2/3 to 1/3 ideal ratio, and the squares of glass wouldn't have been quite so small on the uppers.

Nan-that is what I envision - grabbing a seat and slowing down a bit instead of standing and hurry hurry hurry. Plus I think that someone on that end seat could SIT while helping prep and still be in a good spot. Williamsem-you pretty much summed it up. I just worry that in the end the broken up prep might bug me but you are right - I'd have a nice chunk on either side plus behind me by the stove. Yes I do want 1 4 drawer stack and maybe that will be it! Lyfia-I am not exactly sure. I will measure tomorrow. The walls started going up today. kksmama-thanks for the pics! I like the stools that tuck under nicely. The view is unobstructed that way. On the other hand the stools with backs that you posted look like they would be more comfortable to linger. Thanks everyone for your thoughts, even if it was just repeating my thoughts for me to read in someone else's words. It's very helpful. :)

future_retiree We have decided three wall ovens is the optimum number for the cooking we do, YMMV. These will be our only ovens and this number is quite common today. As per the link you provided, many kitchens use a XXL + 2 XL ovens + coffee machine. This same kitchen might also have a large range with one or two inbuilt ovens, which would make a total of four or five ovens. It's not about the total quality of food one cooks at a single time, that is a common misconception for the reasoning behind having multiple ovens. I'm not having much luck with the search function on here. If you could please provide the link to the thread about the heat-up time between the XL/XXL ovens. I have been to a Miele Centre multiple times and the level of assistance from their sales staff who can barely describe the feature set of various models on the floor is staggering. I wouldn't have the confidence in asking them for design config suggestions. chispa We had contemplated getting a XXL CO but when a CSO can do everything we need it is had to pass up that versatility. The only reason we would get a pyro is for the cleaning function which we may still consider installing in place of a XXL CSO. The final appliance list has still not been finalised. Yes, all the Miele CSO models we are considering are the fully plumbed versions. Simple_Mind 1. That Idea kitchen render is only dimensionally accurate. The pictured wall oven height will be repositioned to a normal arm level. 2. Yes, we are aware of the tradeoffs when it comes to CSO's, everything is a compromise and we all have to make our choices. 3. For what we cook, 435F is not a problem. 4. We did cross-shop Gaggenau but their offerings did not appeal and we actually prefer the design of Miele. No disrespect to those who prefer them, from what I've seen that do make excellent products. RoyHobbs That is where the walkway from the front door comes through into the kitchen. The only other option for us would be 2 XL CSO's and 1 XXL CO. Will will be going full induction for our cooktop. We already have a gas BBQ in our alfresco area that fills our gas cooking desires. I can't argue with having two dishwashers though. If we had an extra room I can certainly see the benefits but I am pushing things as they are and wanting to save room for food storage in what is left of the kitchen. On the contrary, having three large ovens does not mean we will be cooking voluminous table fulls of food. What it does offer is cooking flexibility when preparing different ingredients at separate temperatures that a single over could never hope to match. We will be keeping our current fridge which can be seen opposite the proposed oven location, it is 56". Debbi Washburn Opposite the ovens is our double fridge/freezer. To the left of the picture there is a 3.5'x7' kitchen island for additional benchspace. TXGuy thanks for your suggestions. We just wouldn't use the warming or vacuum drawer so for us it would be a waste, although I'm sure there are those who love them and this is fine. That's why there are so many choices, not everyone wants the same thing. The biggest decision for us I think will be with this kitchen remodel is whether to go for one CO and two CSO. And if what size to get, if three XXL models would more appropriate. The only disadvantage is if they heat significantly slower than the XL models.