The oven door on my range opens too close to the counter on the opposite wall for me to stand in front of it.

I find that I wouldn't do so anyway--I always stand to the side anyway, bcs that lets me stand closer to the racks, so I have FAR better leverage.

I wouldn't want to stand in front of the open door (which is HOT--350 degree, right?) and extend my arms over it, leaning in of course, in order to grasp something hot and lift it up.

of course, in my case I'm leaning in AND over, and the door is very tall--but I used a wall oven recently, and I had the same experience.

I *preferred* to stand beside the door. it felt safer and more effective.

And I don't want anybody walking through that space when the door is open anyway.

I'm afraid I'll lose my balance and fall forward onto the door!!
Especially if I'm lifting anything heavy.
(now, of course, I'm leaning over)

But I've lived in my narrow, narrow kitchen for 20 years now, and there is seriously about 4 inches between the oven door and the cabinet on the other side, and I have never, never minded

Also, I don't leave the door open very long, anyway, right? Either I'm done, or I want to keep baking, so I don't want the temp to drop too horribly much.

I can stand there and peek in well enough.

One thing you'll want to watch for is the temptation to open it 3/4 and still reach in, "just for a moment, to touch the top of the pumpkin bread"--that's dangerous. But I think that temptation would be there even if you could open it all the way.

Are you including the counter overhang in that aisle width? If not, you'll have less, somewhere between 36.5 to 37 inches depending on how much overhang you plan.

Wow, it never EVER occurred to me to stand all the way in front of my oven door when opening/closing/putting something in/taking something out! I'm only 5' 2", and could never reach! I would think it's better to stand to the side, stability-wise, anyways. In my (almost-done) kitchen, as well as my old one, our oven door opened up to the island as well, with little clearance.

In your former configuration, did you ever stand all the way in front of the oven door when it was open? I'm not sure how much baking your carpenter does, but I'd take his opinion with a grain of salt (bad pun, sorry!).

I always stand in front and reach in. But I usually don't open it fully. When I do, then it depends on what I'm reaching for and with.

I have about 16" from the oven door when fully lowered to the opposite cabinet. That seems to be plenty for me.

i don't have an island and pretty much the only time i have the door open all the way is for large items like a big turkey..and how often do you you cook one??

Thank you everyone!
I guess the carpenter is no baker and neither is the electrician who was there to back up the whole theory that I'd made a mistake, lol.
I've never tried to reach over the front of the door I guess. I changed the kitchen layout plans from having a peninsula to having an island and I'm really paranoid about making mistakes.

As mentioned above, if you're measuring your aisle width cabinet-to-cabinet instead of counter edge-to-counter edge, then you have even narrower aisles. Each counter extends approx 1.5" beyond the cabinets. So, a standard 24" deep cabinet against the wall has a counter that's approx 25.5" deep.

Aisles are measured from the thing that sticks out the most (counter edge, appliance, appliance handle, etc.)...if there is counterspace on both sides of the aisle, then you actually have 35" of aisle width b/w those cabs/counters.

A range usually sticks out even further...

I too thought about this problem. However, I was already aware that I NEVER bend straight forward to get things from the oven. I always have done it from the side.

I have 34 1/2 in. from oven to countertop overhang on island. With oven door open I have 15 in. I can stand in front or on the side, but prefer the side. I really like the closeness when baking--hasn't been a problem at all.

Thanks again everyone,
I measured it up and have 38 inches from countertop edge to the edge on the other side. It will be fine for me. I just haven't been baking or anything and can hardly remember what my habits are anymore! I thought I made a mistake when I changed the layout, now would have been way too late to change anything so I figured I'd check with the real experts (you guys!) before I decided to freak out or not.
Thanks!

This thread brings to mind one of my pet peeves. Why in the world don't they make oven doors that hinge on the side? Then you would never have to reach over that scorching door while trying to lift a 20 pound turkey out of the oven!

They do have French door ovens, but it's on higher end stoves, such as Bluestar.

Fagor has a side opening oven that you can hinge on either side.