Unless you really want a 36" stove, it is pretty pointless to pay extra for one. It certainly doesn't make any difference in terms of the scale of the room.

Pot fillers - personally I think they are silly. Maybe I'll feel differently when I'm 80.

None of the luxury items in a kitchen are good "investments." They don't hold their value and cycle in and out of style rapidly. If you are going to spring for them, pick the ones that will be a luxury to you.

willtv--beautiful color coordination all around!

Agreed pot filler is redundant given location of prep sink. In an earlier design the prep sink was at the end of the peninsula and at that point the pot filler made sense. Now it's probably unnecessary.

Main reason for wanting the 36 is the extra real estate so pots don't bump into each other. Could consider a 36" range top coupled with separate ovens, I suppose. Might be the best of both worlds.

Probably more expensive, though?

Definetly more $$$.
Do you have a need for double ovens?
You may be best served by going for the 36" range and getting a speed oven.
More money than just the range but less than the rangetop and double oven route.
I considered the rangetop double oven thing but didn't have the space.

Here are my thoughts...the 36" is definitely NOT too big for the space. If you cook a lot, I would get the 36", just because it is nice to have that extra space. How many people do you cook for? How many burners do you use at once? Pot filler is not necessary. But, then again, I am not a fan of them. I still think with two sinks on either side, you wouldn't need it.

These are both function items. Do you have trouble lifting full pots of water? Then maybe you want a potfiller. Or maybe just as a cue that there's a line there so in the future it won't be a surprise.

Range size? How big a range do you want? If I were a range type person I'd want 54", or maybe 48". But maybe you like the smaller oven? I don't think the size of the range is going to give you the "gourmet", but the quality will. Perhaps a better quality 30" is the way to go?

Of bigger concern to me is where the heck is the fridge?? It looks like it's an awful long way from wherever it is out of frame to the range. I'd hate that. Also, if it's on the bottom of the picture side, it's too far between the fridge and the prep sink. Unless that was meant to be more of a bar sink?

It's not quite as far as the picture might show. After much consideration we decided to put the fridge next to floor to ceiling cabinets for food storage.

The prep sink is on the peninsula. I really don't want the cleanup sink and dishwasher on the peninsula, both from a mess point of view and dish storage point of view. And I wanted to add a prep sink to make this a better 2-cook kitchen.

Before the remodel, we used to have the fridge next to where the cleanup sink is. The thing I hated about it was that it stuck out (even with counter depth) so when you entered the kitchen it blocked a lot of light and just felt huge. We've expanded the space some that would lessen that.

You can see more gory details at :

http://ths.gardenweb.com/forums/load/kitchbath/msg030533412576.html?23

I think the only way to get the fridge closer would be to move the fridge to near where the cleanup sink is, move the cleanup sink to the peninsula, and eliminate the prep sink. If we did this then we'd go to a raised bar to hide the mess.

Don't need a pot-filler. No problem with moving big pots of water. Would love to use the wok and cook rice without the two things bumping into each other. 36" wide would feel like luxury after working with 30" all these years.

At this point I can put the prep sink anywhere on the peninsula. At one point I had it closer to the fridge. Have to think the work flow through again...

I do like the idea of the smaller 30" oven. In fact the Fisher Paykel 36" with dual ovens looks pretty interesting. Here in SoCal we do year-round grilling, lots of salads, and range stuff. Not a lot of baking except in the holiday season.

I like the idea of the fridge being out of the prep area, so kids can grab and go without interrupting cooking activity in the kitchen. Putting it at the end of the U accomplishes that, but eats up precious counter space. Counter space opposite the U wouldn't be so useful--though that's what the interior designer wanted so you wouldn't see the fridge from the living room as you enter.

In a money is no object world a fridge drawer in the island would be the ticket for produce and dairy. Hmmm..... ;)

I have a 36" range. Absolutely a great decision. Only regret? It's not 48"! My next kitchen (wahhh) will have a bigger range.

Pot filler? Got one of them too. Love it. Will do that again too.

My kitchen is 12' wide, here is the infamous photo:

And yes, there have been times when every burner is going, especially around the holidays. And being able to use those really large (wide) saute pans is such a good thing. I have no regrets.

Went through same decision. 12 foot wall. Decided on the 30 rather than the 36. I had no genuine need for the 36. The 30 has room for pots between the burners and there is room on either side of the range. I actually think that the 36 would have looked better in the space but I really did not need or want it. No regrets. OTOH I got a 40 inch copper hood with a 1200 CFM fan -- to each his own .. . . . .

We got a 36" range, but it has two ovens. We would not have gotten a 36" with only one oven. The cons--longer to preheat, more energy used (thus more money spent) to accomplish same cooking result--outweighed the pros for me, particularly since the cons of a 30" range can be completely eliminated if you choose the right range. Which is why I'm linking to the 30" Bertazzoni, haha... if we had gone with a 30", that's what we would have gotten. And the price is pretty spectacular, compared to the competition. As low as $2299 for the stainless in one model, and none of them exceeds $5000.

The perceived value of the kitchen is far higher with a snazzy Italian range than with a cheap Chinese-made "American" range. And a well-designed cooktop with continuous grates goes a very long way towards fixing the potential problem of having the cooktop feel crowded, and having the amount of counterspace to each side that you will have also helps (it is amazing how many kitchens have the range stuffed into a small area or too close to a pantry or fridge--you need space to each side for long pan handles). The Bertazzoni also comes with a wok ring, or at least the "Professional" model does; check for the others.

Obviously lots of people here have 36" single-oven ranges and love them, so I'm just sharing my 2 cents. It sounds like you'd be happy either way and the drawbacks you see to the 30" are easily remedied by getting the right 30", such as the Bertazzoni, rather than the generic Chinese-made 30" you see at Lowe's or wherever.

As for pot fillers, they don't make a ton of sense to me, since they only save you half the work (carrying the full pot to the stove). They can't change the fact that when the cooking is done, you still have to carry to full pot to the sink to dump it out. Looking at your design, I think with a prep sink on the left so close to the range, the pot filler really won't add much to your functionality at all.

Here is a link that might be useful: Bertazzoni 30-inch ranges WOW

Thanks-- we saw that Bertazzoni a couple weeks ago and were really impressed. And the red version would go nicely with a pre-canst concrete counter we are considering that has some red flecks in it.

"River" from :
http://fuez.com/collection.php

I had also been thinking about the dual oven 36" Fisher Paykel for the same reasons. Is that the one you have? If so, do you like it? If not, what do you have?

I wasn't aware of the Fisher Paykel. It's a great-looking range, but man, those ovens are small!!! 1.83cuft for the LARGE one?! And 1.07 for the small? I got those measurements here:
http://www.fisherpaykel.com/product/cooking/freestandingcookers/index.cfm?productuid=DB17328C-A8D9-4965-324DE2BEEB904A2D

That's smaller than ours. We have the double oven Fratelli Onofri Royal Chiantishire in burgundy. The ovens are 2.3cuft and 1.5cu ft, respectively, so about 25%-30% larger than the Fisher Paykel's.

Fratelli Onofri has since discontinued their double ovens here--apparently they weren't selling well enough in the US because, you guessed it, Americans seemed to think the ovens were too small. (They would be too small to cook a 20+ pound turkey in, but that is a non-issue for us as we never host that many people for Thanksgiving). The link below shows one on an Irish website.

Here is a link that might be useful: Fratelli Onofri range

The Verona 36" looks pretty similar to your Fratelli, and is our current leading candidate. I like the dual oven concept. I checked the measurements of the ovens (large one is 18" wide and smaller is 11" wide. Both are 16 1/2" deep and 13 3/4" high. Our largest cookie sheet would fit in it.

We will probably get it in burgundy.

Downside is I feel a bit like a guinea pig... there aren't many (if any) reviews of this on the internet or GW.

We are almost finished with our remodel and my situation is very similar to yours! We did a U with a penninsula and centered a 36" range on the 11' wall at the end of the U and it looks great!!!! We also have a chimney style vent. Only difference is we have I believe 27" upper corner cabinets. Cabinets on each side of range are 15" cabinets with drawers on the lower.

When I read your written description, it seemed like the 30" would get you extra storage cabs which was a concern of yours, but after seeing the visual, you will have plenty of other cabs and counter space. The 36" wide is so nice to use (ours is actually 37.5" wide). There is more room between the burners and ours actually has a griddle as well. Our old stove used to feel crowded up top. Our range has an oven and another next to it that is much smaller that is for cookie sheets. The main oven in our range is a little small, so we got a separate wall oven. This way, with a small item, we use the small oven. Luckily that was in our plan before we discovered our problems hooking up to propane (not approved yet or in the near future) so we are very grateful to have the second oven to use. Having a second separate unit is great because if you ever have one fail, you are not stuck. Of course, you can do a 36" cooktop with separate 30" oven below. That is one way to get duel fuel, if applicable, and not have too large an oven for when you cook smaller things.

I'd skip the potfller, because that only helps at the fill stage and the more important stage is when it has boiling water and another pound added to it (the pasta itself) and it needs draining. I'd make sure your prep faucet is tall enough for your pasta pot or there was a pull down/pull out feature to the faucet. I'd also opt for a good size prep sink because you have counterspace to spare. You want it large enough to hold your largest colander. I sometimes see very small ones and wonder how useful they are. It would be great to put the filtered drinking water faucet by the prep sink since that is closest to the seating (if you don't have drinking water from your fridge).

I'd also move the drainboard on the cleanup sink to the other side so that the prep side is on the range side if you ever have large batches of produce that can be put there. BTW - our new (vintage) sink has an attached drainboard and so we don't use the basket type dish drainer you are showing in your layout any longer. I love how it looks neater and there used to be some stuff that went in the drying rack and never seemed to come out. I lay any wet stuff on the drainboard itself and put it away soon after. Our new dw cleans better, so we don't have quite as much to wash by hand. YMMV

If you don't cook too much then paying more for a 36" range is sorta pointless. Unless of course you have an unlimited budget then what the hay! Pot Fillers seem like a waste to me.
Also, I don't want to fill my pot with 'stale' water that has been sitting in a line for a week or two. I just don't cook that much pasta in order to warrant one. Not to mention that a busted line would be a PIA to fix. Just my opinion.

I think my preference would be to have a 36" gas cooktop (BlueStar?) and a separate 30" electric oven, possibly to the right of the cook top, or to the left of the sink? We don't really have the space to do a traditional double-oven arrangement on a wall.

The 36" AGA Pro+ could be the ticket.

http://www.aga-ranges.com/_store/Scripts/prodview.asp?idproduct=211

I like the fact that you can reduce the oven size with a slide-in panel. I'm pretty sure that in September AGA is offering a $500 rebate. (based on a flyer I saw at a local retailer) If so, then this would put it in the $3800 range. Red is appealing (and no up-charge for this finish).

I've used a gas oven all my life but like the potential flexibility of electric--and we're putting photovaltaic cells on our roof so we're trying to transition to electric when we have the opportunity and it makes sense.