Saw that no one responded to you :-(

I am not going to be much help as I am not familiar with most of your choices.

I would go with the Samsung over the LG. Others can help with your Fridgidaire question.

As far as ovens - I am not familiar with Verona or how the JA or KA are doing this days.

Hope others chime in to help you

Thanks so much Apologies for not being familiar with the most efficient way to solicit advice.

I misspoke: by 36 inch cooktop I meant I wanted a 36 inch cooking surface, and whether that's a range or a separate cooktop/range top is precisely my dilemma.

Thanks again. The microwave advice is especially helpful. I am leaning towards option b.

No apologies necessary! You had wondered about the lack of response, and I was trying to help. Another reason, of course, is that people are still rattled about the changeover, and it's a holiday weekend, so there just aren't so many people around.

I can tell you that I am very happy with the Samsung French door fridge we bought back in early Sept. 2014. It holds a ton of food, which I really like. We got one without any water or ice in the door. I cannot speak to longevity since we've only had it a short time, though.

Hi,

I think I can offer you some alternatives in your budget - as well as some advice.

1) having a conventional refrigerator from LG or Samsung or whomever versus a pair of dedicated side by side faux built-in - there's no question which has the better kitchen impact, design and resale - the Frigidaire's. While I hear your concern about losing the pantry gizmo, you also need to note what you gain from the difference in depth. Almost a foot! The extra-large capacity comes in the depth - where the user least needs it. Having a counter-depth refer/freezer makes it much roomier in that part of the kitchen - especially with teenage boys underfoot.

2) the Verona is a brand to be leery of. There are a number of reasons it is so cheap, and being built that way is the primary one. Secondly, two ovens side by side in a 36" unit is a severe compromise. You are basically getting a 22" oven next to a 16" oven, neither of which works very well. Skinny ovens (especially those under 24") as a rule tend to heat unevenly - blasting certain areas and leaving others wanting. You would be much better off with a 36" range with one oven - even the Verona version, and a countertop or built-in micro and possibly a warming oven. I believe that the wall oven/cooktop combo gives you much more choice and bang for your buck in your budget, along with a better wow factor when installed in a plan like you have above.

So what to do? Well, firstly I think you ought to stop looking at paying retail. The objective here is getting most value for the budget you have - and alternative sources exist to do this. Without knowing what part of the country you are in I can only give you pointers. Here are a few.

First place I like to to check is with the good old Sears Outlet. They have floor models, returns, scratch and dent and more at very good prices. Go to http://www.searsoutlet.com/. Currently they have both the Frigidaires at $1,350 a piece, and a great Kitchenaid convection microwave self cleaning oven combo at $1,875. http://www.searsoutlet.com/30-Built-In-Combination-Wall-Oven-w-True-Convection-Stainless-Steel/d/product_details.jsp?md=ct_md&cid=263&pn=1&ps=25&pid=104128&mode=buyUsedOnly&itemSelectionType=all. As well as a pro-style Kitchenmaid 36" cooktop for $1,400 here: http://www.searsoutlet.com/Pro-Style-36-Gas-Cooktop/d/product_details.jsp?md=ct_md&cid=306&flt_shipping_length=[0%20TO%20100]&flt_bdn=KitchenAid&flt_shipping_width=[0%20TO%20100]&flt_sp=[0%20TO%20400000]&flt_shipping_height=[0%20TO%20100]&pn=1&ps=25&pid=36549&mode=buyUsedOnly&itemSelectionType=all. Sum total is $5,975 plus delivery and tax. This combination is head over heels better than what you were looking at. For various properties I have purchased these and been extremely happy.

Maybe this isn't for you. Fine, there are other alternatives. Look for the major showroom retailers in your area for high end appliances. Almost all of them will have a constant supply of items just like Sears Outlet. Some will be more aggressive on price than others. For instance in the Portland Oregon area there is the Basco Outlet, http://basco-outlet.com. In the Boston area there is Yale Appliance (great outfit) and in LA there are a number of showroom warehouses to speak with. I would suggest using craigslist and eBay as well - as the number of new appliances listed is quite large (I have found that the heavier the item is the less likely eBay is a decent source). While some of these probably "fell off the truck" so to speak, the vast majority are legit. Just a few weeks ago I purchased a stupidly expensive new in the box (legit) vent unit for about 25% of the original retail on craigslist - over 1,000 miles away. UPS.com and a few $$ pushed it my way at a 75%+ savings. New, in the box. I'm happy, the seller was happy. YMWV, but I wouldn't expect that extraordinary of a deal often.

Basically, there are a whole bunch of folks that plan to remodel or build and don't for one reason or another. They are encouraged by the entire supply chain to "buy now" and most do. So what happens to those items after a time when they realize the building/remodel isn't going to happen? They sell it! They are the ones that I'm talking about going after - even if the warranty burden falls to you. Get a square trade policy if you want, but save real $$.

FYI: Frigidaire is owned by Electrolux as it has been for a long time. There is no connection whatsoever with Whirlpool. Whirlpool's primary brands in North America are Whirlpool, Kitchenaid, Jenn-Air, Maytag and Amana. Also of note is that Whirlpool is no longer the supplier of Kenmore appliances as it was in the past.

Thanks for the info! Definitely not paying retail. See my note about having a hookup. ;-) Was going to consider the Frigidaires just because of the price, but I was confused by your #1. Are you saying I should go with the full size or I shouldn't? Or that it's a tossup?

If you are interested in a Verona range, for whatever reason, there are recent owners here who I would email for an evaluation based on actual use over time vs the opinion of someone who doesn't actually own the range.

^^I have a friend who loves hers...

The perhaps your friend would let you go over to her house and give her Verona a test drive. I'd offer to prepare dinner for her and her family. Thay way its's not a favor, it's a benefit for her.

In your budget I think the Frigidaires are by far the best value.

Additionally, if your walls are being torn up anyway, consider having the wall behind the refrigerator/freezer area flat studded (obviously this depends on what kind of a wall it is and what is on the other side - but is a small trick that pays off when it works). That 2" savings in depth brings the actual door faces of the refrigerator & freezer flush with your cabinets like a true built-in (instead of just the appliance body with the doors protruding).

"That 2" savings in depth brings the actual door faces of the refrigerator & freezer flush with your cabinets like a true built-in (instead of just the appliance body with the doors protruding)."

True if the door clearance is such that the door can actually open if the fridge is pushed back into the cabinetry. The door swing clearances need to be carefully calculated based on the spec sheet. Otherwise, there are gaps on the side and the advantage of a flush look is lost.

Anyone familiar with this place? Here is the freezer for $1017. (Edited)

http://salestores.com/frigidairefp51.html#.VOogB1PF-Hw

link is to a freezer

And I think there's something I'm not getting here. I was confused by "the extra-large capacity comes in the depth - where the user least needs it." Does "where the user least needs it" mean that it's useless? Or a good thing?

"Having a counter-depth refer/freezer makes it much roomier in that part of the kitchen - especially with teenage boys underfoot." Is the Frigidaire counter depth? How does that jive with the statement above? I thought counter depth meant shallower, but I need to scrutinize the specs closer, I guess.

A refrigerator that's 30" deep has more measurable interior space than one that is 24" deep. It's just that stuff tends to get lost in the back.

The Frigidaire freezer you linked is counter depth -- 26-1/2" according to the site listing. But the site does not link the specification sheet which is the technical diagram that needs to be checked.

Best idea is to find what you want on the manufacturer's website and get the spec sheets from there. Then try to find what you need.

Also, it's not automatic that you can install the freezer to the left of the current fridge on your plan. That will need clearance for the door swing -- it's important to be sure the door can open completely and doesn't hit the wall.

The spec sheet is there - you just have to go the "Info & Guides" tab

That's actually not a wall, though it looks like one. There's nothing to left but open space. Thanks!

Hi Jennifer, sorry for the confusion. I was trying to say IMO the shelf width is much more valuable than the cavity depth. Which is why I should have said: depth - where the user needs the the space the least. Stuff lost in the back (as rococogurl said) or difficult to reach for some folks (like my wife) is often as good as gone - because it is ultimately thrown away on far too many occasions - or a hassle to get to.

Can you indulge me another question?

I currently have a 30 inch KA range with 5 burners and find the cooktop too cramped. Put a 12 inch saute pan on the front burner and it overtakes the whole stove. I rarely use the griddle.

Want to go to 36 inch. The configuration that makes sense to me is 4 perimeter burners and one really large central burner like this one:

Why does that configuration only seem to be available in cooktops as opposed to professional rangetops? What considerations should I be making in deciding between the two? A professional chef friend advised strongly against anything but a commercial-style rangetop but...she's a professional chef.

My default choice in a professional-style rangetop would be this KA 6 burner in 36 inch, but I'm leery that it will seem just as crowded as my current one? How do I figure this out? Thanks!

Questions you are asking require long and complex answers which have been explored here in the past. With the change over I don't know if those threads are available but it's worth a search for cooktop vs rangetop or something of that kind.

This discussion also provokes fighting. Some of us who have cooking backgrounds don't adhere to all the marketing. And not everyone needs 5-6 high powered burners.

In general, cooktops have a single high powered burner -- say one 18K f.ex. -- controls on top, and closed burners -- the ones with the caps.

Rangetops are more pro-oriented and there is a good deal of variation. But there are rangetops with open burners which some feel are easier to clean and more powerful. Some also claim that open burners deliver more even heat. I believe that depends on the configuration of the burner, machining of gas jets and distance between the top of the burner and the grill. This is a very general summary with which others may take issue. It's all been discussed in past threads.

The knock on rangetops with closed burners is that the small round plate on the top center creates a dead spot in the center of the pan. However, a majority of cooktops, range tops, and ranges have closed burners including La Cornue, Lacanche and others. So one can survive very nicely and have even heat with closed burners.

That said, it's nice to have a choice.

If I wanted an open burner rangetop with high heat, I'd look at Blue Star.

Otherwise, it's a questions of how the burners are arranged, what sizes they are and whether those are good for your needs, and evaluations of gas delivery based on reviews.

One thing for me with a gas cooktop is that I want continuous grates. I like to move pans across and find it's convenient to slide a hot pan from front to back without needing to remove it. I want the grates to be heavy so they don't get tilty and I don't want huge gaps in the openings.

After that it's a question of performance and that can be subjective and price driven. I can personally recommend a Bertazzoni range top as I had a Berta stove in our apartment and the top was terrific for that price point. However, the power burner is on the front left, which may be a minus for some.

Others may chime in with suggestions. I've cooked on a Wolf range at DDs and it's good. Perhaps you could get one at a scratch & dent or close out for a good price. She also had a Viking before and I hated it. Slow. I think the burners are too far from the grate on that one.

There are many others. Let the fun begin.

BTW, I am not even discussing the fact that the house came with a 1949 Chambers stove that several people insist I should just keep... ;-)

My first cooktops were Chambers with daisy burners. Those were fabulous cooktops. Have you actually cooked on the Chambers?

No. We bought the house and began demolition before I ever tried it out; we're not moving in until we're done so it's not like I ever used the kitchen. (In retrospect, I should have!) We saved the stove but I was planning to sell it on Craigslist. I just felt like the learning curve would be too steep and I wanted to feel comfortable in my own kitchen. Here it is, btw.

I'm also intrigued by this Jenn-air, which seems sort of a compromise? But reviews of it seem hard to find...

Given @rococogurl's endorsement and your requirement you might consider the Berta rangetop in the 36" five burner configuration. The center burner is 18K with a double ring design. When I considered them, I personally didn't like the fact that their secondary burners drop off so quickly in power. My 36" DF is a five burner configuration, and I like that fact that I can center the largest pans in the center. Linked: I have no affiliation

That's a wonderful Chambers. Someone will no doubt give it refurbish love. One of the great classic American stoves for sure.

I don't care for that Jenn Air config as it's necessary to reach over pots to adjust and anything on those right burners impinge on the controls.

I did like the Berta. The power burner was great and the others had good simmer. Berta has a quirky electric ignition that clicks. Could be an issue. But the grates are heavy duty, controls in the right place and I really enjoyed using it as it gave me good control. I'm good with one power burner. Simmer's more important to me and I don't mind sealed because I have really good cookware with very even heat distribution. Anyway, here's the Berta photo and the spec sheet link

Looks like a sale and no tax from Goedecker's. But if that doesn't suit, I'd keep looking at rangetops and if possible test drive or email longtime owners. I couldn't test the Berta but I contacted 4 different owners from old threads and all were very generous in giving me an honest assessment.

Ask and ye shall receive! So there is a pro range top with that configuration. Thanks so much!

I'm baaaaack. ;-) Still trying to figure this out. A specific question: other than having to bend down a bit low for the oven, what are the pros/cons to having a 36 inch pro range with a single oven plus an additional wall oven vs a 36 inch pro rangetop with both ovens on the wall? Is it totally a layout choice, or is there something I'm not thinking of? Thanks. (One person said 36 inch ovens take a long time to heat up?)

Oh, and don't pay attention to my earlier stated budget. We're clearly going to go over...

Oh, and here I thought you were off restoring the Chambers. ;-)

With two functions in one appliance, if one goes out, both do. That's true for the range and the double oven. A gas cooking surface is pretty simple, and even if one burner has an issue, often it won't affect the other burners. If you're talking all gas range and electric wall oven, obviously there's the different environment made by either, though in current ovens, the dichotomy is supposed to be flipped, and it's the gas that's the drier one, and electric that's moister.

If you like starting something on the stovetop and finishing in the oven, or browning on the burner, braising in the oven, and reducing on the burner, there's a marginal convenience to having the oven right there. With a range oven, you have to get out of the way, while making your sauce, if someone else is tending something in the oven. With a wall oven, you can just order your minions to take it out, and they don't have to disturb you.

If you have double ovens, theoretically, they'll handle the same way. With two different ovens, you have to remember which recipe does what in which oven. I grew up that way, with two different wall ovens which cooked quite differently. It's really not a biggie, once you know your ovens, to know which needs more time to brown, vs. which retains heat better, vs. which does X better whereas the other does Y. There's a learning curve with any oven. With two different ones, there are two, and you have to keep them straight.

That's all I can think of. I'm sure others will have more.

Which do you want?

A few things to add to pillog's remarks: 1) regarding the bending over part - that's not the only consideration - with windows in a waist high or above oven you will see the food much more clearly, and as a result with many things you cook you will end up opening the oven door less to check on them as opposed to a below counter oven. 2) expect to pay a fair bit more for the appliances when they are separate if they are truly equivalent models. 3) make sure to allow for additional wiring and hookup charges when buying separate items as well. 4) everything is ALWAYS a layout choice - and every design involves some sort of compromise for someone - your task is to make it right for you - and as pillog said very well - whatever you end up with it really pays to get to know it intimately so that you can make it do what you want and not the other way around.