I would probably just do a 36" range...what is the benefit to you of having a separate cooktop - oven if you are going to place it underneath? (I am just curious, we are doing a range and I always like to know the pros and cons other people have discovered! :) )

Me, too Nini. The plan is a 36" range and 30" oven in the island.

First, let me address the Warming Drawer (WD) location. Where will the oven stack be in relation to your cooktop (or range)? Very close by? How high off the ground will it be?

I'm asking b/c, like you, I had originally planned something similar (MW/Oven/WD and & 30" oven undercounter elsewhere). However, after doing a lot of reading here and on the Appliances Forum, I discovered that WDs need to be under, next to, or directly across from a cooktop/range to be useful. And, they need to be no lower than the middle drawer height.

There have been several threads over the years discussing whether people "regretted" getting a WD and asking how often they used it. Almost unanimously, those who placed their WD in one of the locations listed above used their WD rather frequently and did not regret it. Also almost unanimously, those who placed their WD more than 3 or 4 feet or so from their cooktop/range or who put them in too low, rarely used their WD and did regret it. One of those "bad" locations was in an oven stack under either double ovens or under a MW/Oven stack.

After reading those threads, I changed my WD location to next to my cooktop...and I'm very glad I did! I use my WD 5 or 6 days a week!

As to an undercounter oven, check them out properly installed somewhere. Undercounter ovens are lower to the floor than ovens in a range. This means bending/leaning over lower than with a range. We checked at the recommendation of those here, and realized the oven would be much too low for us! When open, the oven door handle was only an inch or two above the floor!

The only reasons I can see for getting a separate oven and cooktop are (1) to have the ovens higher than in a range and (2) features...if you cannot find the features you like for both the oven(s) & cooking surface in a range.

I strongly recommend either getting a range for that oven you plan to mount under the counter or mount it someplace else where it will be higher. Or, you could raise your counters a few inches....but unless you're tall that won't work! If you and your entire family are short (and will always be short), maybe an undercounter oven will be OK for you.

If you plan to "age in place", then I would suggest neither a range nor an undercounter oven...go with both ovens mounted higher.

I have a 36'' gas cooktop and a 30'' electric wall oven installed under counter in my island (off to the side rather than directly underneath the cooktop).

I like the set up and I was able to get pot drawers beneath my cooktop.

I wanted gas for the cooktop and electric for the oven and the dual-fuel ranges that I liked were super expensive. Plus, I only have one oven and I didn't want to pre-heat a 36'' when I really only need a 30'' for my needs.

Are you talking rangetop or cooktop? Because when someone asked a similar question on the Appliances forum, I thought they meant cooktop, which is possible (I have mine that way) but it was forcefully pointed out to me that they'd written rangetop. Apparently there's insufficient clearance with a rangetop, because of the control panel. However, I have a 36" gas cooktop over a 27" electric oven, and it looks fine. You have to centre the oven, or it will look odd. I allowed the full 36" width, and the oven was slid onto the plinth, with a face panel to match the cabinets. Any future owner can change the oven size if they want a bigger one. In hindsight, I could have had 3" pull-outs installed in the space.

My GC suggested if I feared it would look odd, he could mount a stainless steel strip over the face panel on either side, to match the width of the cooktop, to make a more unified look, but that wasn't what I was going for. Good idea if you like it though!

I will have a 36 inch induction cooktop over a 30 inch oven with a pull-out unit taking up the six-inch gap.

The six-inch cab unit will be a peg-board storage unit ala Rev-a-shelf.

At least that is the plan. The cabs are already built and partially installed.

:-)
Pepper

We did a 36 induction cooktop over a 30" convection oven. Our countertops are 38" high which helped us to gain a few inches so the oven is not too low. Also, it is the GE monogram with full glide racks so that helps a lot to make it easier to get big things in and out. Although we could have done a double wall oven stack, I didn't want one as we are empty nesters and have Panasonic convection microwave built in and a Breville convection toaster oven. In addition we live in Florida and grill a lot so I saw no need for another big oven. A big consideration for me, too, is that I can be quite klutzy in the kitchen even on my best days. I once spilled an entire pot of tea on the counter next to a free standing range. The tea proceeded to drain down the side of the cabinet between it and the range. Although I managed to clean most of it without moving the range when it came time to design a new kitchen I knew I wanted no place where a major spill could cause a real problem. What I kept imagining is the old adage, "don't cry over spilled milk." In my case if I had spilled milk instead of tea I think I would have had to pull the range out from the wall and do a thorough cleaning to prevent a sour dirty smell from dominating the kitchen. So, these are my somewhat practical and somewhat quirky reason for having a wall oven under a cooktop. Ours is installed similar to the one described above with a plinth on each side of the oven to fill the space.

Thanks so much for all the good info. You all brought up so many points that I had not considered. I am certainly going to check out oven height more carefully and may move the location of the warming drawer. I was not factoring in the loss of space with a cooktop vs rangetop (in fact I used the terms interchangably- incorrectly!). Just when I am beginning to think I understand all this kitchen stuff my ignorance rears its head.
My reasoning for choosing a cooktop/rangetop vs a range was cost. I wouldn't mind putting more money into the burners and get a more expensive rangetop than oven.