Are side swing ovens possible if sandwiched between wall and fridge?
eliasgrace
7 years ago
last modified: 7 years ago
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eliasgrace
7 years agoRelated Discussions
spacing between wall oven and fridge
Comments (5)The main concern is potential interference between the oven door (when open) and the refrigerator door. You can put a nasty dent in the fridge door if someone whacks it into an open oven door. This is especially a concern with a larger family / young teenagers in the house. Refrigerator doors swing fairly wide, although 15 inches sounds like plenty of space to me. If you're concerned, go look at your fridge in the showroom and measure how far beyond the side of the fridge the doors swing when fully open. You might be able to get a piece to limit the door swing or adjust a stop on the door, depending on the mfr. Honestly, though, with 15" I think you'll be OK. Ed...See MoreHow much space between wall ovens and fridge?
Comments (6)gizmonike and rhome410 Thank you both very much for your valuable insights. A picture (or two) is worth more than 1000 words in this case. What a gorgeous setup. Thanks also for the advice about the handles. With kids, I can just imagine the dents! Adults are always perfect, right?? I also appreciate the list of tips, some of which I have also gleaned from this wonderful site, including the big single sink and induction. Now I also have the pegboard idea from your photos. I'm going right out to buy some blue tape, and I'll look up a thread here on Batch garbage disposals. If I get smart, I may even post some progress photos....See Moreside-opening wall oven doors -- safety and comfort question
Comments (18)Oh, man!! I'm just itching to make a gigantabird!! Seriously!! With the old kitchen I was practically standing on my head to make a single protein in sufficient quantity that 25+ people would be willing to eat and would fit in my dreadful old oven. Gagantabirds are a lifesaver! Only you know what's worth the price to you. I could cook and bake with the crappy old oven even though controlling the temperature was like working with a wood fired oven and there were hot and cold spots. My soon to be installed 30" Gaggenau is the opposite. :) A long time ago, someone posted a comparison of the engineering of ovens. I knew going in that I was getting Gaggenau, but I was shopping anyway, to confirm my choice. The top ovens had a temperature variation from the set point of about +/- 7 degrees. So a really good oven set at 350 might be 357 or 343. An average, old style household range oven had a variation of about +/- 25 degrees. The variation comes because once the oven reaches temperature the heating reduces to a maintenance level. When the oven senses that it's cooling, the heating goes back up, when the oven senses that it's now at temperature it settles back, but the increase might actually be warmer than what the sensor senses. Gaggenau had a variation of +/- 4 degrees. There is no functional difference between 4 and 7 degrees, but that might be the difference between the Gagg and the Frigidaire. What I love about my mother's Gaggenau oven is that, for instance, the same holiday recipe, year after year, puts pans in at the same temperature for the same amount of time and they come out perfectly, pan after pan. No checking if they're perfectly golden at the corners. No putting them back for another few minutes. No rotating pans. First pan to last, year to year to year, it's always the same. I LOVE that!! That, plus the side opening door, are my top reasons for shelling out the big bucks. The best chef at the caterer my mother uses for her big annual holiday bash requests her job because he likes that oven. That tells me something too :) He's in a lot of very fine kitchens, and likes her oven. :) I just hate fighting with equipment, so I want the things that will do what I want them to do as requested without any backtalk or negotiation. :) To compare the Fagor, the capacity is similar to a countertop catering oven. You can probably make anything but a gigantabird, or perhaps even a big ol' bird. But you could make a standard roast, a family sized bird, etc. Perhaps for only one oven it would be too small. Gaggenau also has the hideously expensive lift oven, where it's mounted in the upper cabinetry and the bottom lowers to counter level. You can bake right on the floor of the oven. It has the same capacity as the Fagor. BTW, the net volume of the 24" Gaggenau side opening is 3.6 cu.ft. Oh, and the net volume of the Gagg combi-steam is 1.7 cu. ft. That's my second oven. Search on gizmonike for more on Gaggenau ovens. I'm not trying to sell you. It's not an amount of money to spend lightly. Just letting you know what I like about it....See MoreDistance between refrigerator and wall oven?
Comments (28)The architect pushed back hard saying theres no problem. I refused to only put 1 1/2” between the fridge and oven. I put 3” between them an the architect added a stainless steel strip glued to the filler to make it look like 1 1/2” filler. The 3” worked with out doors hitting oven 1 1/2” would have been a problem.glad I stood my ground. Zoom in on picture the strip either side of the fridge is an applied strip of stainless steel ....See Moresheloveslayouts
7 years agolast modified: 7 years agoKim Ladin
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7 years agolast modified: 7 years agoKim Ladin
7 years agoeliasgrace
7 years agolast modified: 7 years agoeliasgrace
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7 years agoeliasgrace
7 years agoprideofownermichigan5b
7 years agocpartist
7 years agoKim Ladin
7 years agoeliasgrace
7 years agoeliasgrace
7 years agoKim Ladin
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7 years agoKim Ladin
7 years agolawjedi
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