Your KD is just attempting to get you to spend more money. There's no advantage to the separate oven and cooktop unless there's a specific cooktop or oven that you wanted. Before induction ranges came out, some people would put an induction cooktop over a separate oven. Some people do prefer the look of a separate oven and cooktop, but like you I think they look slapped together. Also installation of a separate cooktop and oven is more complicated and expensive.

There was a thread the other day asking what the advantages are of a separate UC oven and cooktop. Related to, but not exactly, your question.

Here is a link that might be useful: Recent thread in UC oven and cooktop

Thanks for the responses, Breezy and Weissman. I think I will stick with the slide-in range, or maybe even a free-standing range if I see one that I like. I'm living in a kitchen that is straight out of the 80s right now: builder-grade oak cabinets, white ceramic tile flooring, brass light fixtures and, yes, even brown wallpaper.

I am probably overthinking most of my decisions. It's easy to do with all that I read on this forum. I'm so afraid of having "buyer's remorse" after the remodel!

The slide in ranges look great and have that built in look. The price difference between the two options is so vast I just don't see how anyone would want to do a seperate oven as there really is no benefit. Personally I don't like the look of a wall oven below the range. We have a Fridgidaire Gallery slide in and love it. The reason I like the slide in over a freestanding is you don't have the panel on the back like a free standing so you can see more of the backsplash and you don't have the space on the side for crumbs to fall into since it covers the countertop.

Great points, Jamiecrok! I will have to check out the Fridgidaire Gallery. What kind of hood do you have over the slide-in, if you don't mind my asking? We are looking at a Broan Elite Rangemaster.

A number of free standing ranges come without the back panel. I always the 2 advantages of separate units was no heat from oven when you are cooking and a higher oven. An UC oven gives you neither of these.

I think the other issue in your case is that you would have two different wall ovens in the kitchen, unless you bought one to match the current one, and if something happened to either one, you would be in the same boat.

The separate cooktop and oven seems a bit more contemporary and "European" to me. I think either can be well done, and some people prefer the continuous line of the countertop. I have had both, and I would do either again, depending upon the circumstances.

I prefer a cooktop and separate wall oven because I just like a cooktop.If my oven had to go under it, though, I'd get a range.
I'm currently using a slidein range that came with my house and I gotta say, slideins are so much easier to keep clean than freestanding ranges. They are also more particular about installation and cost more...

Having a range oven be your second oven is a great choice, though, because you can get a smaller wall oven and the big fat range oven. I like options!

(I hope you're looking at the E'lux induction range.)

Here's another previous thread on the topic. Including a link to a designer's *heated* thoughts. (For some reason I can't link to her post directly).

Here is a link that might be useful: Other relevant thread

I have a GE Cafe Double Oven Range (looks like a slide-in though )and I love it.

I receive many compliments on it,and one of my neighbors that it was a Wolf lol.

It would depend on the way you use your kitchen. In ours, DH uses the cooktop, I bake. By separating the cooktop and the oven, it gives us the option of using the kitchen at the same time without "getting in each others kitchen", so to speak.

He has all his pots and pans underneath as well as cooking utensils, OTOH, I have all my baking needs near the oven. We don't have to cross paths. We also didn't want to give up countertop space for a wall oven. Besides, I used to have one and was burning my arms over and over reaching into it. I haven't yet been burned in 2 years in the under the counter oven.

I have a Kenmore Elite slide-in induction which I LOVE. Seriously, one of the best things we put in the house. It is amazing. I would definitely do that over two seprate appliances.

Direct link to the blog to which chiefy76 refers. Third article on the left hand menu. The post has a popular curse word in the title preventing direct links.

I'm enjoying reading about the topic and also whoever is writing these.

Well, we went ahead and ordered our cabinets Friday night based on incorporting a slide-in range. It is so reassuring to hear that people on this forum are happy with their slide-ins.

Now that the cabinets have been ordered, I have several weeks to mull over my range choices. My DH thinks we should switch to gas (not sure how costly this will be since electric is in place now) and I'm thinking about induction.

Thanks for the link bmorepanic! Interesting how strongly some people feel about these things.

Congrats on making a decision. That is in itself a victory!

I like a slide-in too because they are more universal in size and can be replaced when they wear out without a cabinet reconfiguration....

Good luck on your next decision (and the one after that, and the one after that)...

I would investigate the induction option, for sure. People say it is fast like gas. You get the ease of cleaning with it's glass top. You are already set up for electric. I have not heard any regrets on GW from those who have induction. I think with gas you have to be more mindful of how much BTUs are put out and match that with the hood's CFM. I don't think it is as critical with induction because it is not using combustion, hense no carbon dioxide to worry about and evacuate. Now anyone that has different info please correct me.