The wall ovens are 30" and are typically smaller than the ovens/rangetop. If you dont need the wall space for cabinets, you might want to consider getting either a second oven or one of those "speed cook ovens". There is enough room underneath double ovens for a drawer to hold those items. Or, you can put a cabinet above with vertical slots to slide in baking sheets, etc.

We had double ovens in several of the homes we owned and when my children were at home we used them all the time. When we purchased this home it only had a single oven with a microwave above it. I nagged my hubby til he put in a double oven, which I use only several times a year now that the children are gone. So the majority of the time it stores my oversized roaster pan, but several times a year I really need it. My hubby thinks it's a waste but I compare it to the tools he has that he only uses a few times a year, when you really need it, you really need it.

When I was designing my house, I really thought I wanted/needed two ovens. but then I sat down and really though about how many times I would actually use the second oven. The answer....once a year, at Christmas. And I have been managing to cook a wonderful huge Christmas dinner just fine with a single oven for 30 years, so I decided the cost (money and space) just not worth it. My first meal in the new house was Christmas 2008....I moved in on Christmas eve. I cooked a meal with a turkey and a ham plus all sorts of other baked goods in that single oven just fine! Convection is a wonderful thing. Instead of a single casserole dish, I can load up all the shelves in the oven at the same time and cook with convection and it is perfect.

We are empty nesters now but have lots of visitors as we both have big families and enjoy seeing everyone. Our new house will have a wall oven built in under the induction cooktop, a convection microwave in a upper cabinet near the refrigerator, and a cheap microwave in the pantry for "just in case" when the house is full. Since we are in Florida we grill outside year round and I didn't feel I needed 2 regular ovens even though I do bake a lot and intend to do more now that I'll have the room and the time. For me baking has always been more a matter of counter space for making and rolling out dough and having a place to cool what I have baked.

When we built our last house, I considered double wall ovens but they didn't work very well in the space we had. We had a two-year-old range from the tear down that was the wrong color for the new kitchen. I had a room built in the garage for gardening -- seed starting mostly -- and we decided that rather than sell the range for almost nothing, we'd put it in the seed room, along with a utility sink and counter -- also left over from the teardown.

I expected to use it mainly for holidays, but found that I used it constantly. In the summer I used it for baking and kept the heat out of the house. When we cooked sweet corn for a crowd (often!!) it held extra pots. Whenever I cooked something smelly, it was on that stove so the smell was in the garage instead of the house.

I liked the arrangement so well that in this house we planned a space for a garage stove.

Double ovens have always been a dream for my kitchen. We neither have the budget nor the need (I think) for a second oven now. I use a countertop oven most often except for things like bread that need more height or large pans. Either or both the countertop convection oven or the large oven is/are on almost daily for baking bread, warming cookies, roasting veggies, baking casseroles, etc. I have a place planned for an oven that could be gas or electric should I become desperate for a second oven. The back of the cabinet abuts the basement stair so access to install electricity or a gas line is good.

Ideal height is a personal preference, IMHO. I want a wall oven placed so the upper rack is at my forward reach.

Flseadog makes a good point about counter space. I had both KA mixers going at the same time yesterday.

Good luck!

let's face it, it all comes down to your preferences and style of cooking. We are empty nesters with a double wall oven (KitchenAid that I do not recommend). I use both ovens during the holidays and yes it's worth it. The second is storage most of the time. I must tell you that our 24 inch oven works just fine. Anything over 27 inches is overkill unless you want a large single oven. Happy Cooking!

I put in a range (36") and a second small (27") wall oven. I think this is ideal because the smaller oven is big enough for most things and heats up more quickly. We use this oven the majority of the time. I also still get my gorgeous focal point range, but I don't have to bend over often to use the low oven that is part of the range. Still, I have two ovens for those times that I need them. We put in a warming drawer under the second wall oven.

I think the above advice is superb: think about the baking you do throughout the year -- how often have you either used both ovens at the same time (if you currently have double ovens) or have you thought "wow, I wish I had a second oven right now!"

We have two ovens and truthfully, we mostly use one. The bottom oven's control I have on the "proof" feature (for rising bread dough) all the time, and I do really, really love it. We're a vegan family (meaning no animal products), so it's not as if we'll ever be doing a roast in one and pie in the other. But ... even still, I'd get another double oven set if I were to do it over, because that's how I bake.

As to height -- how tall are you? I'm 5'5" and I wish our ovens were a tad lower. For me, if my shoulder lined up with the middle of the oven door then I'd be happier. As it is, my shoulder lines up at 1/4 or 1/3 of the oven door. It would just make it easier. This is why I wish there were such a thing as a practice remodel!

Think not only about how you bake, but how you cook in general. Do you use the oven a lot for roasting, etc.?

We put in double ovens and we use both of them quite a bit, but I do a lot of roasting & baking...not just baking cookies/cakes/pies, but casseroles, etc.

We often have items that need 2 different temperatures or we end up making two entrees (I have Celiac Disease & sometimes I cook two entrees: one for my family & one for me).

Truthfully, I use my ovens & MW more than I use my cooktop! (MW is used the most for veggies, but the oven is usually used for dinner and sometimes lunch.)

It also helps that the top oven is Trivection (type of speed cook...thermal/convection + MW in one) so it helps me cook some things much more quickly.

We also have a warming drawer that we use for keeping food warm, especially when we have several MW'd items as well.

And, yes, I also do a lot of traditional baking (brownies, cookies, etc.) and more often than not use both ovens.

BTW...a second oven can also act like a "warming drawer"...so that might be another reason for a second oven. One appliance can take the place of two.

If you entertain weekly, I would recommend at least a warming drawer or a second oven to act as a second oven or "warming drawer," whatever it's needed for.

You state that you have no children, if you plan them in the future and this is the home you will be raising them in, then plan for the future with the remodel. (Yes, I have 2 children, 12 & 14, and they use the ovens as well!) [If you have grown children or never plan to have any, then this may not be a consideration.]

We went with double wall ovens and its one of my favorite things about the kitchen.
We have cabinets that go to the ceiling so the cab over the upper oven is quite large and houses the big crock pot and also the stereo eqiupment.
I was a bit leery about heat build up when the oven was in use effecting the stereo equip but its been a non-issue.

The top oven is just the right height for me; everything is at eye-level. It is just so great not having to stand on my head hauling heavy pans up from a range oven. Another bonus is that the wall oven is to the right of my island cooktop so every hot thing that comes out has a landing spot without my having to take a step.
We use the bottom oven as a warming drawer mostly, for actually baking on holidays etc and its wonderful storage for the bigger roasting pans. There is a shallow drawer under the bottom oven where I store my pan lids and large griddle. I managed quite nicely without double ovens for decades but after having them, I'd really miss them if I didn't have them...

GE is making a 30" "double" wall oven in the space of a single. I have no idea how good they are as they just came out this year; I still plan to get this--for 2 reasons. I rarely use 2 ovens, but when I need it, I need it. The bigger oven can hold a 20 pound turkey, but the cavity is smaller than a traditional range oven..this means it will heat up faster and not overheat the kitchen, plus it will use less energy. They are attractive from the web pix I've seen. I hope they work as well as they look.

i think the other thing you need to think about is resale. Is your house in the price range that a new buyer would expect double ovens? Alhtough I'm sure you're not interested inseeling right now, you never know when you might have to...