hi nerdyhousewife, that would be fine. I install 24" 3 drawer bases as well as standard 24" base cabinets all the time . can you post a layout for the kitchen. you have a lot of options.

You could unevenly divide it and have 30" (25) and 18" (13) for different sorts of storage (or 27 [22] + 21 [16] if offered by your cabinet maker).

I think that I would rather have a larger drawer plus a narrower pullout or stack. But, a 24" drawer is still a good sized drawer. You need to decide just what you want to put in that area, those drawers, and let that be your guide. Smaller drawers for small collections of items (bowls, plates, lids, towels, wraps, utensils, spices, cat food) or maybe larger, with or without dividers, for the pots/pans, dish sets, small appliances. Any configuration is going to lose the same amount of interior room, isn't it? The loss of interior room is precisely why I decided to go Euro-style (frameless).

If you are planning to put pots and pans in the drawers you might prefer a larger drawer than 24".

What are you planning on putting in them? If you are planning on putting in pots/pans, casserole dishes, 24" is way too narrow.

30" and 18" gives you a good mix. The 30's will give enough room for cooking cutlery, pots, fry pans on one side, on the other eating cutlery, casserole dishes, small appliances. The 18's give room for food wrap, towels/dishcloths/oven mitts, a knife block drawer, etc. (Personal info - we're a family of hikers, trail runners, soccer and ultimate players and an 18" drawer is perfect for all of our water bottles).

Take a piece of newspaper and size it for say 30" (or whatever the interior measure would be) and then fit what you plan on putting in them.

My drawer stacks are as follows, with contents from top to bottom.

18", 4 drawers: small utensils, bags/wraps, towels, potatoes/onions

24", 3 drawers: Cooking utensils, plastic containers, canisters of sugar, flour, rice, pasta.

34", 3 drawers: top is split - one is potholders, the other is tools/junk. Next down is pots and pans, then cake pans/pie plates stored vertically.

It all comes down to what you want to put in them. Measuring your stuff is well worth the time and effort.

You must be doing inset drawers. Otherwise, I can't imagine why you'll lose so much drawer storage.

But to answer your question: yes. I have 2 banks of 20 5/8" drawers (17 5/8" interior) between sink and cook top and they will store what I need them to store without a problem. My pots and pans are going in the 37" drawers (34" interior) below the cook top. I'm assuming that you'll also store your pots and pans in the drawers below the cook top.

As annkh_nd posted: "It all comes down to what you want to put in them. Measuring your stuff is well worth the time and effort."

Collect the items you think you want to store in these drawers. Use blue painters tape to mark out the drawer's dimensions on your counters and then start putting things into the "drawer." Write down what goes where (I took pics, too) so that when it's time to fill in your new cabs, you won't have to scratch your head and think "what was I putting in this drawer?"

If I had 48" on each side of cooktop, I would use 36" for pots and pans and 12" for spices and oils.

After reading a2gemini's horror story, when I was done placing things in my drawer template, I weighed the whole works. Remember that the weight limit on drawer glides includes the weight of the drawer.

I also wrote a long list of what was going where. My kids thought I was nuts!

I think 24" is OK for *some* drawer storage, but I would prefer more large drawers, and four 24" stacks seems awkward.

Larger drawers are more versatile. I'd split them into perhaps 30" drawer stack + 18" drawers or pull out (trash? mixer storage?) or 33" drawer stack + 15" drawer stack or even 36 + 12 if you have need for vertical storage (tray/cutting boards). I love BIG drawers. 30+ if at all possible.

Depending on the max size of your cabinet maker, you could look at doing max-width (36-42") drawers + narrower pull out spice pullout/whatever appeals to you. If you could do 39-42" drawer stacks, then you could do 6-9" spice pull out on one side and cutting board storage on the other . . .

i have 2 24", 2 30" and 1 36" all 3 drawer stacks. i do not like the 36" because i am always worried it is too heavy and will blow out the plastic bracket in the back plus they do not close as well as the 24" ones. i love the 24" size drawers and have a 2 tier cutlery tray in the top drawer of one. it is a great use of space and can't be done aftermarket.

You can always divide drawers into smaller sections, but you cannot stretch drawers to accommodate bigger items.

That said, I have a 21" beside my stove (simply because it came with a set I got at H4H that is beaded inset) and on the other side, a 15" next to a 36". I would never, ever waste my time or money on a 12" or smaller cabinet of any type.

Where the 21" is, I originally had a 24" which was great. Pots and pans, wooden spoons, tops, pyrex and stuff. That cabinet was relocated. The 24" was very versatile, whereas the 21" is OK. My 36" drawer base is wonderful. I can keep all kinds of crap in them, from and pans, to paint cans, all kinds of stuff.

If you're using Blum drawer glides, you have no drawer width difference between inset and overlay. I don't know where that came from. The front edge of the drawer glide is simply 7/8" back from the front of the face, whereas overlay can come out to the edge of the . However a 24" cabinet with only 19" drawers? Doesn't sound right.