We currently have a 30" cooktop plus double ovens and a separate countertop microwave. We are also at the beginning of our remodel (finalizing layout) and about to change it completely. IF I HAD THE ROOM, I would absolutely, keep a cooktop and separate double ovens. However, I am now planning for a 30" range, plus a 30" combo micro/oven. Here are some details why I love what I have today: 1. The height of a double oven stack is wonderful. I am never bending down very far even for the lower oven. The height of the top oven isn't too high for me either (I am 5'5"). 2. I like that I don't have heat coming out of the oven while I am standing over the cooktop with other food. I am very nervous about this in the new setup; however, I am taking a chance given our space constraints and other feedback I have received. Here is why I am willing to change: 1. There are many options in the 30" range category that more than cover my needs both from a cooktop and oven capability perspective. 2. While I use my 2nd oven 2-3x per month, that isn't enough to justify giving up the space for that and a microwave. Therefore, I am combining the oven and microwave to save space all around while at the same time, having enough capacity for the cooking needs in our home. A few final thoughts: - Are you sure you want to give up your pantry space? Even though it may be too deep / things get lost, there are many rev-a-shelf or other brand accessories that can help with this problem. I currently struggle with going into our finished basement storage to get cooking appliances instead of having them at arms reach in the kitchen. - Could you retrofit your pantry cabinet to house a countertop microwave incl electrical outlet. This may not be a huge deal and you may enjoy having it hidden. :)

Thanks Bommai! Your most logical Prep Zone will be b/w the refrigerator and cooktop..usually it's b/w the sink and cooktop, but b/c your sink is on an island with limited workspace, you will probably take your veggies over to the sink, rinse, and then move them over to the counter b/w the refrigerator & cooktop. From there you'll move to the cooktop. Because of this, I wanted to (1) maximize your prep zone workspace, (2) keep the prep zone as close to the refrigerator as possible, and (3) provide a landing place for refrigerator items right next to the refrigerator (and where most items will be needed for prep). I also thought that having the two tall items on opposite ends would balance each other and act as anchors for the kitchen. Hood....It's recommended that a range/vent hood be 6" wider than the cooking surface. This allows a 3" overhang on each side to increase the capture area of the hood. Steam and smoke begin expanding outward as they rise so the 3" overhang helps to capture anything that has expanded beyond the cooking surface. No, the extra 6" isn't required, but it is recommended. Island...The longer island that I drew also offered you a bigger expanse of workspace. The problem w/a sink in the middle of an island is that it interrupts the large expanse of workspace that is one of the biggest advantages of an island...workspace that's great for school/science projects, crafts, baking, gift wrapping, serving food, etc. If you were open for more extensive changes, I probably would have redesigned your kitchen with the main/cleanup sink on the wall and a prep sink in the island. That way, you could use the island for prepping as well as keep most of the island open for projects, etc. (70% of the time spent in the kitchen is prepping, 20% cleanup, 10% cooking.) Dishwasher...There isn't that much room to stand or move around at the sink in the current design. I wonder if that person would actually choose it if she had other options.

eks6426 - my GC said we wouldn't need an actual cabinet to mount the oven in - he built a plinth for all the cabinets to stand on, because our floor isn't level, and this allowed him to level it up. It also meant he could incorporate the correct requirement from the floor for the oven. He mounted a facsia panel, sprayed to match the Ikea cabinets on either side (the colour is exact!) with the opening size cut out. The oven then just slides in. There is about 3" of facsia panel showing on each side of the oven - we discussed using the space for cookie sheet storage, but eventually found a spot elsewhere that would be easier to fit the door onto (I didn't want pull-outs). My GC suggested - if I wanted to give the impression of a complete range - covering the fascia panel with stainless steel instead, which would make the oven look as wide as the cooktop. It wasn't the look I was going for, so I didn't do it, but it's a good idea if it's what you want. You do have to check the clearance requirements carefully: he ended up having to raise my counter by an inch, which was disguised with some clever panelling, to get the correct gap under the cooktop (a Bertazzoni). Some cooktops need more than others, so check before you buy! As it turns out, although I'm 5'3", I really like my higher counter too. I note buehl's point about checking how low the oven door opens: I'm happy with it, but I'd had a similar combination in the UK, so was already accustomed to it. For me, the key was to get more counter, and for anyone in the kitchen to have access to pots, bowls and utensils, without having to shove the cook aside.

@plllog--thank you for the wonderful review of the Advantium. I have been considering one, but I don't want it in my oven stack since it won't match my non-GE oven selection. I don't care for any food that is microwaved and I believe the speed cook option combines microwave cooking with the other heating elements. Microwaved chicken (or leftover chicken for that matter) is one of the ickiest things in the world to eat IMO! If I need speed but the microwave won't do, I tend to reach for my convection toaster oven with great results--even for potatoes and casseroles. Not as fast as steam, but quicker than the large oven. @huruta--how do you like your CSO? I'm trying to decide on a double oven vs. single + CSO. My concern is crisping in the CSO and cleaning it since I don't believe they are self-cleaning. I'm thinking a 48" range top with grill and griddle, plus oven combo and microwave drawer since I can't say I'm that drawn to a convection microwave for the same reason I'm not drawn to the speed oven. Am I missing something on the speed oven? Or the CSO? Or a microwave drawer vs. a convection microwave? @oliverchang10--I also like the idea of both gas and electric. I've been cooking with a gas oven for years and find I prefer it to electric, but I keep hearing electric is more precise. Can you share your reasons for wanting both? Thanks to all for sharing your experiences and thoughts!