Question about the height level of commercial type ranges

13 years ago

I really would like a gas commercial type range. I actually was looking at a GE Monogram, Kitchen Aid, Bluestar, etc. I did see the Kitchen Aide and the KD said she wouldn't get one as we are getting older and bending could be an issue at some time. She suggests a cooktop with wall ovens but that would mean less counter space in a somewhat smaller kitchen. That was the whole purpose of hoping to get a range.

Do any of you have a range and what or how do you feel about the height or lowness of the oven? Any problems? I asked about this on the appliance forum but no responses, so was hoping someone here can help with their experiences. I have to make a decision and the cabinet guy is waiting for dimensions to start.

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Comments (5)

eandhl
13 years ago
I gave serious thought to cooktop/wall ovens, I did 2 kitchens in 5 years. Yes the oven is lower but decided I really like having the oven/broiler under my hood to remove any odors. I only have something really big and heavy in the oven a few times a year but I broil fish weekly.
blueberryisland
13 years ago
missgrain - I don't have an answer but appreciate you asking the question as I think it is a great one. I too don't have the space for wall ovens plus a cooktop without giving up some precious counter space. I am leaning towards a free standing range - the GE induction one.
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First, you should consult your local code inspectors, preferably talking to a real person who can tell you what is required in your jurisdiction. If you decide you must have MUA, it is probably best to hire an HVAC company, who has experience in these kinds of installations. There have been a lot of home-brew DIY type systems discussed, especially over on the Appliance Forum, but whatever you do must be acceptable to the code guys. Don't expect the appliance manufacturer or sales person to give you adequate advice - they will never risk killing a sale by admitting that a MUA system is required which may be more expensive than the range and vent hood combined. The capacity of your vent hood is generally determined by the type of cooking you do, and what you can afford. In my jurisdiction, the code guy looked at what my range's manufacturer recommended for venting. If all you do is simmer, poach, roast, or reheat take-out, the 100-200 cfm recommended by that GreenBuildingAdvisor may be enough. But if you want to stir-fry, sear, or grill indoors, you will need every single cfm you can afford to clear out the smoke and grease from your living space. I really don't think you can grill indoors unless you have a hood that extracts much more than 400 cfm - probably requires 1000 cfm or greater. As for the size of the vent hood relative to your range, the 6" wider recommendation is for optimum performance. But in the real world, many of us have to compromise due to space or budget issues. My particular work-around is to do my high heat searing or stir-frying on a burner that is centred under my hood - at least my cook top affords me that choice, with several burners of the same output. Hope this helps.
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The original author no doubt has installed a type 1 hood with type 2 duct operating at type 1 capacity 1400cfm. Yes. I don't need full on commercial type 1. Per above we will not produce the amount of grease or smoke that requires a full type 1 system. HOWEVER, we like most residential, do need more than Type 2. We do produce some grease and smoke and some kind of baffle/filter is needed (or at least highly beneficial). The amount of stuff that I cleaned off our VAH and our current Accurex is a testament to that. So residential is perhaps realistically Type 1a (moderately heavy grease/smoke) and Type 1b (light grease/smoke) that are both less stringent requirements than full Type 1 (very heavy grease/smoke). Our need/desire for a commercial hood though had nothing to do with that but rather containment. Consumer hoods all have inadequate containment volume (as well as inadequate capture area). So really the only thing about this system that is 'commercial' is that I have a bigger empty box. We actually looked at using something like a Wolf and adding a 14" extension to the bottom of it to effectively increase its containment volume but in the end the cost to just have Accurex build a proper hood wasn't that much more expensive. That was my issue w/ the ignorance displayed by @Angela Bickford on numerous levels. A bigger empty box like ours does not create a need for greater MUA or greater exhaust CFM's but actually quite the opposite as having proper containment results in much better effectiveness with lower CFM's (which is what is really bad about consumer hoods not simply having proper containment volume). @catinthehat, as well as many others, actually have more rated CFM's than we do. Though we have a '1400 CFM blower' it is only used at 84% max or 1200 CFM but the larger blower is quieter at lower speeds and that is something that Accurex and CaptiveAire both do routinely to help reduce noise.
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breezygirl
13 years ago
I have an older range and MW/hood all-in-one unit. Never seen one before we bought this house. I've always had the standard range, but I NEED two ovens. The oven is fairly near the floor when open, but it does have the storage drawer under for pots and pans so it's not as close to the floor as some I've seen.

In redoing this kitchen, I worked and worked and worked the layout in the space to try to gain area for a separate cooktop and double wall ovens. I cannot wait! You do have to balance the function of a wall oven over the counterspace you give up. But then again, kitchen planning is all about balancing wants and needs! Your kitchen can't have everything, so I've sadly learned recently.

Have you seen the AJ Madison website? They carry just about every major brand of appliance. Their sort feature works well so you can sort by range, price, features, etc. Each item has a link to the manufacturer specs so you should be able to see which ranges have the oven open up higher off the floor. HTH.
User
13 years ago
missgran-

We have a Garland 36" gas range, and, yes, the oven is a little lower to the floor than a "regular" range, but it's only a couple of inches, not a foot or anything. Also, my big, built-like-a-tank range has a tank-like door that pots and pans can rest on while you arrange yourself to get them up to the counter and the sturdy racks mean you can pull stuff very close to the edge before you snatch it out of the oven.

Also, on those occasions when you're cooking a mad large turkey, there will probably be some buff young 'uns around to get the bird out of the oven.

Good luck-

sandyponder
kaismom
13 years ago
I think there are pros and cons to both solutions. I really like having the fan to pull out the smoke and smell from the oven under the cooktop in my pro style range. If you can afford the space and money, I would put in the second wall oven.

In order to use the wall oven well, you need to have a good landing area. I really like the cooktop as a landing area and often wall ovens do not fuction well because of the poorly designed landing area. Therefore, you have to have sufficient landing space next to the oven, which many of my friends' kitchens lack.

For some people, turning around from the wall oven to land the hot stuff is an absolute no no. (in a household with little kids and dogs/pets, I would definitely agree with that NO.) Also, turning around with heavy hot stuff may put more strain on "old body" than lifting heavy stuff to put on the stove top. I would experiment with your own body's needs. Do you have trouble bending down? Do you have problems with your shoulders? (as I am getting older, I am meeting more people with frozen shoulders than bad back...) Do you have knee issues? Since you are not building for a generic population but for yourself, you can tailor the kitchen for your own needs.

Another thing about putting in a wall oven is that you have to pay particular attention to the height. I think it is quite dangerous to mount wall ovens too high. You cannot manage heavy hot things when they are too high. Because of this, often the top oven of the double oven is ideally mounted and the bottom oven is at the level where range oven would have been anyrate.... So... If I was in the market for two ovens, I would put a free standing gas range with gas oven and a wall electric oven on the wall. Then, you have the best of both world.

Question about the height level of commercial type ranges

Comments (5)

eandhl

blueberryisland

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