integrated range versus range/cook top plus wall ovens

15 years ago

Did you consider both options? Why did you choose what you chose?

I started this process thinking that I want a RT and wall ovens. We have a CT now with an oven installed under the counter. Have really wanted to get the oven up higher and have a combination MW/oven or Advantium or something like that.

But we have an older house and integrated ranges just seem to look better in a kitchen in a house of this vintage. The wall ovens are beautiful but really do take the kitchen out of the vintage look and more into the present.

What are your thoughts about integrated versus RT or Cooktop plus wall ovens?

Featured Answer

sarschlos_remodeler

15 years ago

I have a CT + ovens, and had that in our last house, too. I love them. My reasons: No bending to get into the ovens. I'm not cooking with my belly up against a hot oven. Someone else can be checking the roast beast in the oven while I'm sauteeing the veggies. When the kids get older, the kitchen will be better situated for multiple cooks/helping hands without everyone getting in each other's way. Most of the big ranges that have the cooktop cabailities I want have ovens that get hot to the touch. I have little people in my house, and don't want to have to worry about avoidable burns and ouchies. A 36' hood is substantially less money than a 54" hood.

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Comments (6)

maroqw
15 years ago
i'm interested in this question too.i dont want to bend over for my micro/convection, which will get more frequent use. My range or rangetop will have a cabinet/hood.
cheri127
15 years ago
I think ranges are definitely better looking that a cooktop and wall ovens and fit in better with a period look. But, I live in an old house and am getting an induciton cooktop and Gagg wall ovens because I love the new technology and at the end of the day, the kitchen is really about cooking. I'm still sorting thru the decorating details but have come up with several ideas to make the kitchen fit the style of the house, though. I sometimes think too much is sacrificed for the sake of an old look. No one I know in Europe has an old world European kitchen. Both my good friend and my SIL live in 300 yr old homes with sleek, modern kitchens and I've never seen a french style kitchen in France; I've only seen modern.
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I think you're asking how other people made the choices they did? Here was my reasoning for what I'm in the process of having installed: 1. Having had a propane boiler installed, we could now have a gas cooktop. My DH wanted a 36" cooktop 2. I wanted to have an electric oven, because I prefer it for making bread etc. 3. Having had a 24" for the last 10 years, without causing too much trouble, and a variety of 24" ovens in the UK for 20 years before that, I had absolutely no need for a 36" wide oven. Nor a 30" oven. 4. I had no need for double ovens, and based on your comments, it sounds like you don't either. 5. Space is limited, so the oven is to be mounted below the cooktop. 6. fuel efficiency is important to us, so, again, a 27" oven makes much more sense than a huge one. (And I managed to cook Thanksgiving Turkey quite happily in that 24" oven! - like most Brits, we have them for Christmas too, so I've never accepted that argument for a huge oven. It just takes planning) Based on all of that, we opted for a 36" Bertazzoni cooktop, and a 27" Bosch oven, mounted below. That's how we reached OUR choices - YMMV!
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If you are designing your kitchen, I highly recommend this book. He has some very good ideas that are a little different. You may be able to get a better price on bookfinder. I made one wall of countertops 6” deeper, put the microwave by the fridge because we mostly reheat and followed the way he lays out a kitchen. The Complete Guide to Kitchen Design With Cooking in Mind https://www.amazon.com/dp/0932767095/ref=cm_sw_r_sms_c_api_i_ECH9EbDEKGTBB I think if you are the cook you should have the edge on how the kitchen is laid out. In buying separate components, you can pick “best” for each thing rather than buying certain burners and getting the oven that comes with it. If you do get a range check the capacity. A 36” and many 30” ranges should hold a full commercial sheet or 2 half sheets. Many don’t though. Look at the rack sizes. My 36” Wolf range does not. Have you considered a rangetop vs a cooktop? I would definitely consider a CSO as above. It allows you to control humidity in your oven. I don’t have one because I need two big ovens but people seem to like them. It would be really great if you bake bread to allow steaming at the beginning. Much of this depends on how/what you cook, how many you cook for and if you entertain.
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berryberry
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We had a separate cooktop and wall oven in our old kitchen - and moved to a pro-style range in our new one. A couple reasons why:

1. better use of space - created more counter space going with a pro-style range
2. improved ventilation (we moved our new range to an outside wall with a powerful hood - our old cooktop had weak downdraft ventilation)
3. We were impressed with the high BTU cooking power of the Bluestar range and size of their oven. While I guess we could have gotten the high BTU burners in a bluestar rangetop, the wall ovens wouldn't compare
elizpiz
15 years ago
We have an old house that has many of the original details, such as wood wainscotting, original hardwood floors and deep baseboards.

Our kitchen reno is underway and our goal has been to create a "modern" kitchen from a fuctionality POV, without sacrificing period charm. We're going with the Blue Star cooktop and the Turbo Chef wall ovens. Like Cheril, we will also have induction (a two hob unit). I like the idea of separating out the ovens from the range, esp with two of us cooking in the kitchen. The countertops next to the ovens, as well as the island behind, will be perfect landing spots for hot oven dishes, without compromising the space that a second cook will use around the cooktop.

The Turbo Chef wall ovens are appealing to me because they're high tech, but still have a retro feel. I'm also very excited by the fact that the top oven door is now available in a range of 200 colours; we plan to choose a "heritage" shade that will work very well with our cabinetry and soapstone counters. We're picking the colour this weekend. The kitchen will be in shades of buttermilk and green, and will be complemented by an antique hutch for an unfitted look.

HTH - Eliz
cheri127
15 years ago
elizpiz: I'm so envious of your turbochef!! We didn't have room. Your kitchen sounds so pretty and interesting. Please post pics when you're done!

integrated range versus range/cook top plus wall ovens

sarschlos_remodeler

Comments (6)

maroqw

cheri127

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