I would consider getting a cooktop/rangetop and separate ovens. You can pick exactly the components that fit your needs. If one thing goes out, you don't have to replace it all. If you like to bake I would consider an electric oven. There is a lot written on the difference between the two. I think having convection makes the biggest difference. Some ovens have modes to be very specific in how heat is directed. They are wonderful if they are proven and work. They are additional electronics that in the worst case can be subject to damage from self cleaning or just not work, causing hot spots. A current issue with some ovens is the enamel of blue ovens. I have a Wolf and Electrolux both bake great but I just discovered that both floors of the oven are pitting over the elements. Sheesh! I had problems with the Elux initially and they replaced the oven because the enamel was chipping. It is out of warranty but I do have an extended warranty. The Wolf is parts only so will have to see what they will do. Neither has been exposed to very high heat. I had a Dacor range and oven 5 years ago with blue enamel and it came off too. There have been some things written about blue enamel. Have you considered induction for a cooktop? Agree with above there is so much written. At the bottom of the appliance forum home page, there is a search box. Some things to search ovens gas vs electric ovens steam ovens speed ovens range rangetop vs cooktop sealed open burners (brand name) service The more you read, you can get even more specific in searches. Think about how you cook! There are many features and benefits on appliances but not all will be relevant to you. This is a recent thread on "must haves" What are your favorite kitchen must haves?

if I compare a 36in 600 CFM hood and an identical 42in 600cfm hood, even though the CFM is the same, the larger one may be closer to a 36in 900 CFM? Intuitively, I'd lean towards the larger capture area as being more effective, although I can't say how much more effective. If you watch steam and smoke rise from rangetop to the hood perimeter, it's clear that the column rises as sort of an expanding funnel and the hood has a relatively small draw area at the front and front sides. But once the "effluent" is more than an inch or so away from the sides, the hood draw is much weaker and it rises above the hood--about 1.5" seems to be a max. On mine the draw around the front lip literally rolls and then is drawn into the hood space. From what I've seen, the extra 3" of hood with a 27" deep would give somewhat of an advantage. Also, I used to work in restaurants and if you look how line hoods are designed, capture area is maximized to cover all cooking surfaces and often extending a few feet beyond (some even have air flow devices to handle makeup air and maximize the upward flow to the hood). Perhaps someone who paid more attention in physics and fluid dymanics classes could weigh in . . .

Just for you, bmorepanic: (NOT LOOKING FOR LAYOUT COMMENTS, thanks!) Everything's a compromise, but I think it will all work out. I had initially planned to move the entry to the pantry (that's the top opening on the west wall) and put a french door fridge in part of the current opening, facing into the kitchen. BUT...even with moving the electrical panel I was inches shy of having enough room (and the walls are all the original brick, so they are staying.) So I needed a place for the fridge, and that changed everything. The fridge will be visible from the living area, but I actually think seeing the Big Chill from there will make me happy. I have room for all food storage and small appliances in the open pantry, and that existing cabinet in the corner is tall and spacious so the upper open shelves will be for our glasses, mixing bowls, tea-making supplies, etc-things that are used frequently. (There is a high open shelf that wraps around over the fridge-this will be for display of the less practical of my daughters' pottery. I will have to remember to dust up there!) We decided to put low open shelving in the blind corner area by the range, too-this will hold pressure cooker, cast iron, griddle pan for Lacanche, etc. The curved piece will be a tiny bit shorter than the other cabinetry (that's an Ikea drawer unit in the center) and will have different doors and counter, trying to create the look of a kitchen dresser. Covering the window on the west wall was a tough decision, but on looking at the details of the construction that window was originally a back door. (The first owner's brother lived next door on that side, and apparently he also built the house immediately behind my kitchen . Could have been a polygamous thing, I don't know.) The windows had all been replaced in 1982 with cheapie aluminum single-hungs, so the historical society was fine with me "darkening" the exterior of the window and then covering it up from inside. It was not a pretty view. I'm replacing the other windows in the kitchen to match the wood windows on the rest of this floor of the house. The sink is the Ikea single domsjo, which is surprisingly big in person (looks more useful than my larger double-bowl wit the two small sides.) And we have taken off the doors to the walk-in pantry so it is more included in the "kitchen proper,"(there is an old wooden casement window there which is cute) and are putting the microwave on a shelf there, as well as a rolling island we can bring into the kitchen as needed. I still may end up with a small Boos or something, but couldn't commit to a permanent island when I looked at our traffic patterns. Hope that satisfied your curiosity! Bmorepanic, can you give me details about your hood surround? Is it drywall? Any concerns keeping it looking clean?

I have the GE Cafe Dual Fuel. It was recommended to me by a friend who is a chef. I have had it for about 5 years and like it a million times better than the ceran-top electric it replaced. I haven't had a single issue, and it cleans up as well as you can expect stainless steel to clean up. I use the baking drawer for boxed hors dourves or reheating casseroles. I don't think I would bake a cake or make a roast in it, but the drawer is definitely handy when I am entertaining an army. The oven's convection and roast options heat very evenly, and the power-boil burners are much hotter than the ceran-top. I haven't noticed that the broiler turns off when you open the door. A message comes up on the LED display that says "close door", but I don't usually have the door open for more than a minute or so. It might turn off if left open for a longer period of time. Maybe you can ask GE. I would imagine that the metal knobs would get very hot if the door is cracked open for any length of time. Three large grates, certainly no sharp edges. This range does have the middle griddle, and while I never use it, it's nice to have that real estate in the center of the cook-top. If I'm sauteing and it gets too hot, it's so easy just to slide the pan over on the continuous grate. Same with large pots of boiling water (like for corn on the cob). I can let the water cool a bit on the center grate before I pour it out, and still be able to use the burners. That being said, I am redoing the kitchen, and if I can find an induction range that fits in this 30" space, that will be my next cooking method. I just feel that induction is safer than an exposed flame. Plus, I like the idea of putting a pot on to boil with a timer, just in case there's a distraction and I forget the kettle is on... I hope this helps! GE Cafe Dual Fuel