48 inch stove versus double oven and cooktop
lynn
11 years ago
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Comments (15)
ayerg73
11 years agopoohpup
11 years agoRelated Discussions
Double Ovens versus Big Stove (with double ovens)
Comments (16)I'm glad we ended up with a 48" range. I like having a small oven and large oven. We seem to use the small oven about 90% of the time. The large oven comes in handy when needed. I like the idea of heating a smaller space for the majority of our oven use. My 87-year-old mother seems to use the "low" range ovens just fine. I think lifting a lasagna up to a higher oven would be a problem for her (especially since she broke her shoulder a few years ago and her range of motion has suffered because of it.) I'm all for convenience and would never get a low mw because I find them hard to see into and the controls hard to see. Neither of these problems are an issue with the range since the controls are at counter height and the racks slide out (and the viewing angle is better even without the racks pulled out--at least for the bottom rack.) We maximized our window space and sacrificed wall area in the process. I prefer using the limited space for tall cabinets for pantry items where hunting for things at eye level can be helpful. As weismann has pointed out, I have found the hood to be a good thing over the oven, especially when the kitchen gets over heated. I'm pretty sure the vent helps pull out the hot air from the oven vents. And visually, I really like a range. We have an older house and the black range seems to fit with the style better. I guess it would be considered the focal point. Good luck with your decision. You really can't go wrong (since both configurations seem to have many fans.)...See More36in cooktop w/ double oven or 48in cooktopsw/ oven underneath?
Comments (3)Love having my ovens at a better viewable and reachable height. I think I love even more having the drawer space right under our rangetop for pots and pans. And I don't miss the hot oven in front of my legs while I'm cooking. Do you cook alone or might someone bake while someone else cooks at the stove? Much nicer not to have the baker trying to get into the oven while someone is tending pots at the stove that can happen with a range or any ovens installed under a cooktop. ...So I vote having the cooktop and ovens separate. It depends a lot on whether you have room in your layout for the full-height appliance, and can do without the 30" of counter space....See MoreStacked Ovens versus Integrated Oven/stove
Comments (15)Re oven placement, it's where a rule of thumb isn't understood that we get into absurdities. The ovens don't need a lot of tending, so a good location for them is "out of the way". But out of the way still has to be handy enough to the cooktop so that pots can go back and forth simply. Where the second part isn't observed, and the ovens are in the next county, you get Marcolo's observation. And, yes, that does only happen when neither the designer nor the client cooks. Maz1234, your budget probably wouldn't outfit a custom kitchen in a custom home. There's nothing wrong with that, but there's no reason to try to stretch if it's just for the look. If what you really meant was that you'd seen this in custom homes and want it for yourself, it is possible to arrange, but might take some extra work on your part. Either way, the cooking appliances, the cooktop and oven or range, are the most important part of the kitchen if you cook at all. Choosing the ones that suit your cooking style, way of thinking, size needs, etc., will make a far bigger difference on your happiness with the final kitchen than anything else. Choose those first, and make the compromises where you need to. Also, do check for warrantied floor models, scratch and dents, etc., if you want something that's just out of your budget. If this is a transitional home for you, don't overdo! If you're planning to be there a good long time, think about future reconfigurations. What will you want to change in seven years, and how hard will it be to do so. It sounds like you're just getting into your research. Keep visiting stores and reading up online. Check out the Kitchens Forum on Gardenweb for more kitchen design help, and visit manufacturer's websites to see details of the appliances. You can download and read through the manuals too. That can be very informative. One you have a better idea of what you want, go to a showroom and "play cook"--bring pots!--and see if you like reaching for the controls, the way the racks are in the oven, etc. Before you finalize your kitchen and appliances plans, make a mockup out of boxes, chairs, etc. (do it in a park if you don't have room), and play at cooking through all the steps, getting things from fridge and pantry, preparing them, cooking on the stove, then adding water, etc. Go through a few of your most complicated recipes. See how it works in 3D real life. Best of luck! I've been in my new kitchen going on five years, I think. It's a dream. If you plan really well, yours can be too!...See Moredouble wall ovens vs. large double oven/stove combination- preference?
Comments (17)I use my steam oven for almost everything. It is much better at reheating food than a microwave or regular oven. For example, I had some leftover chinese food yesterday - microwaved rice is usually kind of hard. I put everything in the convection steam oven in the plastic and waxed paper takeout containers, set the oven to 220 degrees at 50% steam for 15 minutes - when it comes out, everything tastes great like it is fresh. If you keep the oven temperature below 220 or so, you can use plastic containers or your regular dining plates because they won’t melt - it’s the same temperature as putting them in the dishwasher. I could reheat the same food more quickly (in about 10 min) if I put it in an oven-safe container and turned up the heat. The food stays moist because of the steam. They’re really good for roasting chicken or broiling fish because the outside gets crispy, but the inside doesn’t dry out. Anything that you’d cook in boiling water on the stove can also be cooked in it - pasta, rice, quinoa, oatmeal, etc. You can stick an egg in there and make a hard boiled egg in 6-7 min. You can steam veggies, fish, lobster. and lots of people use it to get a chewy crust on bread. many people get rid of their microwaves when they have a steam oven, but I still like having a microwave for my kids’ food or some frozen meals. My oven has preprogrammed recipes - for example, you can tell it that you want to cook salmon, broccoli, and rice, and have everything ready by 6pm. It will then tell you what time to put everything in so that it is all ready at the same time - the flavors don’t mix in a steam oven so you can cook fish and broccoli in the same oven without a problem. You can also use it for sous vide cooking because it has very low precise temperatures. So basically it can be used as a regular oven without stream, a pure steamer, a sous vide cooker, or a combination for anything that you want to bake/heat but keep moist. The Miele oven that I have has a plumbed water line so I don’t have to refill the tank. I’ve also used it as an extra warming spot when my warming drawer gets full because you can turn the temperature on very low....See Morepalimpsest
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