Wall Oven versus Range for Aging in Place
sheloveslayouts
8 years ago
last modified: 8 years ago
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sheloveslayouts
8 years agoRelated Discussions
48" range versus 36" range plus wall oven
Comments (1)My personal opinion is that a wall oven is very convenient to get in and out of. I would rather have a wall oven (with lots of flexible options, like a steam/convection) with a 36" range, than the 48" range with the small oven option. I don't have a griddle or grill, but if I did, I would use them!...See MoreWall double oven versus 48 inch range
Comments (9)Hey Linia, I was where you were about a year ago, so here's a couple of things I found. We ended up with a pair of 30" ovens and a separate cook-top. My first piece of advice may be counter-intuitve, but don't loose too much sleep comparing the price differences between the appliances too hard. While the double ovens and cook top are often significantly cheaper than a 48" 'pro-sumer' range (especially a viking or wolf dual-fuel, but even Blue Star and Capital), and as noted below the hood savings can bee significant, keep in mind that the ovens will require a separate cabinet, and the cook-top will require a cabinet as well. As you know or will find out, those are two rather expensive pieces of furniture (although you will gain a bit of storage space with them). The separates get you ergonomic benefits, as you don't have to bend down to get access to the ovens. You also have flexibility in selecting different brands of ovens and cooktop, so you can get induction or special wok rings or whatever you like (I think only Viking makes a 42" induction range), or if you cook on the stove a lot more than use ovens, you can splurge on that element or vice versa. It also allows some more possibilities with traffic in the kitchen. As my fellow Chicagoan noted above, you can use a smaller hood. Finally 2 30" ovens, or even 2 27" ovens will give you more oven capacity than a 48" (where you typically end up with a 30" oven and a 16" oven). Safety factors if you have youngsters (or plan to get them)also tend to separates. The plus's for the range is the fact that you have an instant centerpiece for the kitchen, because its a big honkin piece of (in my opinion) good looking metal (if you don't like the look-then go with the double ovens). It puts all your cooking activities in a single location. While you may need a bigger hood (and some of the things associated with it, look up the phrase "make up air" or MUA around here, make the hood prices in and of themselves look cheap), the hood also ducts any smoke or fumes from the ovens, so if you tend to create smoke or fumes when using your oven, that's a plus. Good luck and have fun choosing....See Moreintegrated range versus range/cook top plus wall ovens
Comments (6)We have an old house that has many of the original details, such as wood wainscotting, original hardwood floors and deep baseboards. Our kitchen reno is underway and our goal has been to create a "modern" kitchen from a fuctionality POV, without sacrificing period charm. We're going with the Blue Star cooktop and the Turbo Chef wall ovens. Like Cheril, we will also have induction (a two hob unit). I like the idea of separating out the ovens from the range, esp with two of us cooking in the kitchen. The countertops next to the ovens, as well as the island behind, will be perfect landing spots for hot oven dishes, without compromising the space that a second cook will use around the cooktop. The Turbo Chef wall ovens are appealing to me because they're high tech, but still have a retro feel. I'm also very excited by the fact that the top oven door is now available in a range of 200 colours; we plan to choose a "heritage" shade that will work very well with our cabinetry and soapstone counters. We're picking the colour this weekend. The kitchen will be in shades of buttermilk and green, and will be complemented by an antique hutch for an unfitted look. HTH - Eliz...See More48" range versus double ovens?
Comments (6)H202, I went through a similar quandary myself. How often do I need double ovens? Do I want to bend over with a bad back and neck today to pick up a dutch oven with chicken or a roast in it? How about a monster turkey or huge ham when I am even older? I ended up taking an unconventional path. After having a stand alone oven mounted beneath the countertop (what was I thinking - young and inexperienced) I soon learned the value of a wall oven. So, how about a wall oven and a standard stove with oven? That gives you a main oven at easy waist level and special occasion casserole/cake/bread/etc. oven below your cooktop. The other option if you can give up the wall space is a wall oven and separate steam oven both at a waist level. I'm not a fan of double ovens stacked in a single unit but, side-by-side setups are sweet. The standard steam ovens are generally the European "20 inch" size stuffed into either a 27" or 30" oven shell. The Gaggenau Wall Oven and Steam Oven side-by-side I saw was to die for other than the wasted space for the steam oven cavity to have matching fronts. It certainly had a lot of eye appeal....See Moresheloveslayouts
8 years agolast modified: 8 years agosheloveslayouts
8 years agosheloveslayouts
8 years agosheloveslayouts
8 years agosheloveslayouts
8 years ago
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