Is it allowed by code? I wouldn't do it...No room for pot/pan handles, no room for elbows....Sorry.

I'm sorry. I don't think I was being clear. The range isn't on a corner. It's on a 21' wall. There's plenty of room for handles and elbows. Is it against code for a range to be beside a window (not in front of a window)??

I guess I'm still confused. If the range is at the end of the run, isn't it up against something? The window is to the side of it, or behind the cabinet to the side of it?...Or the window is large and the cabinet run ends at the window with the range completely open on that side? In that case, people can bump the pot/pan handles and risk knocking hot stuff off the stove?

Sorry if I'm being dense. I just can't think of a range at the end of a run where it could be good. Can you post the layout or reference a thread if you've posted it before?

It sounds like the range is freestanding at the end of a run of cabinets, and the room continues on, but the cabinets are on one side, open space on the other. I actually see this a lot, in the very small houses in my city.

I don't think this is universally against code, a free standing range is allowed to be--freestanding. However it is nice to have some barrier and set down space to each side.

I think the OP means, if you're looking at the elevation of the wall, it reads

Window>Range>Cabs and Counters

Or the reverse, I'm not sure. Turn a pot handle 90 degrees and it won't bump into a wall, it will just be sticking out in front of the window a little.

Is there no way to use that window space for more countertop? Somebody here--maybe Casey (Sombreil Mongreul, or whatever)--put in a sink in front of a Victorian window that he didn't want to mess with. The countertop has no cabs below it until you get to the bottom window ledge. It's just free-floating in front of the window, so light comes in. It looks great. Could you do something like that?

So I think my last conclusion was correct then, and I still worry about people bumping things and getting burned, but I'm not seeing what you do in your house, Pickle2. Marcolo, you are really coming up with great ideas on lots of threads lately! I like the idea of a counter or shelf that extends across the window, with or without storage underneath.

I think it will look like the range was an afterthought or a bad remuddled design. It should be surrounded by cabinets, both for practicle reason's (safety etc) and visual ones.

You will find that the 12" is a valuable space. First it keeps people away from the range side (if it's free standing as it sounds) and secondly, it's a great space to store things like salt pepper, normally used spices etc. Then the pull outs are fabulous for oils, etc.

Mine is 12" from the wall (code issue) and while it's not a huge kitchen, there still is room for the large hood and a large workspace on the other side:

We have a range against the wall in our victorian. The wall is all scared and the paint blistered. There's a reason it's not allowed...seriously don't tuck it against a wall.

And I will say that having seen a million victorians, the one thing that you often see if a range or fridge just hanging out there on the end or a run or the middle of no where. It never looked good.

Argh! I'm having technical difficulties. Palimpsest and marcolo, yes, that's the basic jist of the layout. We're planning a kitchen cart at baking height in front of the window. Here's an older layout (we're now planning a 48" run with undercounter oven by the fridge on that wall).

I know ranges are usually flanked by cabinetry which is why I'm having such a hard time seeing this. I could get a 30" range and move it 12", but I lose 12 valuable inches of prep space.

Its flanked by one side on another, lower, counter. Its not really at a doorway or place were people can walk closely along one side of it. To me, this is not the same as having a range thats completely exposed on one side.

If you got a 30" range and moved it 12" you would only be losing 6" over the plan above, with the 36" range. Evaluate the specific 36" range you are looking at and see if it really gives you much more than a 30". On some, the oven is the same size as a 30". Is five burners really a necessity for the way you cook? Just questions to ask yourself

Thanks. I know 6" doesn't seem like a lot, but it is when you're working with only 24". Even if we did the 30" range, I wish there was a way to keep all of my prep space between sink and range. I know. I'm greedy for counterspace.

No. Of course, five burners isn't absolutely necessary. I have crowding issues on the stovetop fairly frequently, but I think a pro range should help with that. Right now, I'm looking at 30" Bluestar and the 36" Aga Legacy. I want to do something fun and cozy, and a cream Aga Legacy seems like it would fit the bill both aesthetically and culinarily. I know the ovens are crazy small. That's something I've been exploring online. I'm also going to talk to a chef at a demonstration kitchen and look at one in real life armed with all of my bakewear. And that was probably way more info than anyone needs. :-)

Sounds like I may have to give up any idea of having a 36" range though...

I think it should work at the end of the tall counter as you have it, since there really is counter on the other side. Actually you have 44" of prep space, 20" between the sink and the corner, and 24" between the corner and the range:)

Good to hear! Suggestions on how to finesse the hood/range placement? I have your standard undercabinet VAH. So moving from the corner outward, would you have uppers, vent (with cabs above), and then nothing? Does that look unbalanced? Or some sort of pretty filler between the hood and window? And what to do below?

I've never seen an undercab hood without flanking uppers, and am drawing an absolute blank about what to do. I realize I may just do the 30" range moved over after all, but I'd really like to explore putting the range/hood on the end. Or maybe I'll have to bite the budgetary bullet and buy a wall-mount hood. Hate spending money.

opening of window:1.air is sucked right into that hood when on
2. if burners are gas-flame affected by air thru window 3.the
hood projection into space over stove will block some light
coming from window. I think cooking surface should be set some
distance away from window.

You might have a code issue with that window...you see how ours is offset by just a few inches from the window? Our original plan was range to the wall and the window (which would give us another warming cabinet). But code didn't allow it.

If it is allowed, think carefully about window treatments. You'd want to be keeping them inset in the frame and really on the top in general but if you need shade, think of the materials as they'll be in the splash zone of a busy cook (ours are bamboo with a fire retardent spray on them specially ordered, and we're further away than you will be).

You aren't really at the end of a run if you are going to do the baking center idea. I'd seriously consider maybe moving that or making it a tiny bit smaller (or the cabinet next to it) so you can keep the 36" range...but again, check the codes on the window issue before you get all fired up about the plan!

If you move the baking center down a foot, leave all else as is, it would allow you the ability to put a cabinet above the 1' counter on that side of the range and a small spice pull out type cabinet, which fixes all of your issues :)

Thanks. I'll have to check on the code. The treatments are all inset in this house. We have really lovely wide window trim, and I don't want to cover that up. I'm sorry I don't understand about moving or shrinking the baking center to keep the range. Do you mean also moving the window? The window sill is also lower than counter depth which is which is why we're putting a baking table in front of it.

It's a tricky space. Long and narrow. Lots of windows. If I had a bigger budget, I'd move the window.