Off topic a bit, it looks like your walking area between the table and the counter is too tight, and there's practically no space between the bench and the credenza. Those might just be place holders. If you're going this direction, I highly suggest you get backless pedestal stools that can fit entirely under the counter, and chairs with tubular box stands rather than legs. That will make more room for feet and much less chance of hooking a foot on a chair leg and taking a tumble. You can split the credenza into two units that go in the corners, making more room for everything. Re the ovens, I get why you need two with the size of your family, but your kitchen is straining. I don't see how you can get two in without having a low one. OTOH, ovens are the one thing that can be pushed away out of the main work zone if needed. Theoretically, if you need to, you can put one oven in that open corner in the dining area. Stacking would probably work best. You can also put some pantry storage elsewhere. As to 27" ovens, they used to be the standard size. They're mostly made currently to retrofit into older kitchens. Your choices if you want to go with them would be A) decide that saving 3" and getting your white ovens is worth possibly redoing everything before the kids are all grown if the ovens fail (expect 7-20 years...it's unpredictable, but with your usage, I wouldn't bet on the 20). B) Make the oven cabinet big enough to accommodate 30" ovens and trim it to hold the 27" ones, so you'll have some flexibility in the future if you need to make a change, without having to redo the whole kitchen. As to pans, I'd guess (only guess) a standard jelly roll pan would fit sideways, but you really need to try it. A full sized flat cookie sheet probably won't fit, but it might, barely. As Lily'smom said, it's probably going to be the front to back measure that matters. You can sometimes cheat the measure by overlapping the rack, but you're encroaching on the air circulation space, which interferes with the performance, especially with convection. An advantage to two singles, even if they're stacked, is that if one oven fails, you still have an oven. Not so usually with doubles.

After considering many high end ranges, I settled with a FP (48”). It was a nightmare. Long story short, the range came with a malfunctioning gas safety valve. After dealing with their New Zealand based customer service (which was not good) and having their local certified repair company attempt to fix it, it was still no good. After 6 months they finally tell me about a regional customer service manager in the area...not sure why they waited so long. He was good and was able to get me a new range. It’s the newest model and we just baked with it for the first time. It vents extremely hot air from the back vent when the oven is on....seems to be a safety hazard (see photo). It’s a good looking range, but I wish I had spent the money on something else.

Janelle, I get emails when there are posts to this old thread! And I do understand what one goes through trying to buy something for their home that is not cheap or easily "fixed" if it doesn't go as desired, coupled with the fact there really is no easy way to try before you buy. That was what we waded through, coupled with the Covid restrictions going on at the time. The first truth in this is, it is an oven :) I learned to tell myself that anyways. I certainly will not say anything negative about any other wall ovens given I have no experience with them. When I found Fulgor Milano, I had never heard of them but they looked interesting. We had briefly looked into the Blue Star oven BUt it weighs nearly 700 pounds, and that was simply too much extra stuff for me to want to deal with. The Fulgor is built very solid and has weight. Some of the things we liked right way were perhaps simple things. The interface is very clean and simple. Even easy to set the clock! It preheats quickly ( 7 minutes to 350 ). The front glass never gets hot regardless of internal temperature. The soft close doors are a nice touch but certainly not required. I did find the interior doors to be nice given they are seamless.. no gaps like others had where crude and gunk was certain to fill. I also wanted to stay away from touchscreens or other small computerized screen devices. having an LCD screen sittign above the exhaust from a 400 degree oven seemed a surefire way to kill an LCD screen. Not to mention will that screen be around if the oven is still runing in 12 years. That though is a very perosnal choice as you or others may prefer that. I am fearful to say this but we have had the oven for quite a while now.. it gets used several times weekly, and to date no issues. Both of us remain impressed by the same things that impressed us to start with. Fit and finish is excellent, and everything just works without a fight. We will be buying a Fulgor Milano cooktop before the year's end. I am certain there are many models that would work well for most of us. i certainly will not say the FM is the end all be all of ovens. That said, if I had it to do all over again, I would buy the same oven. It hits well above its price point. Good luck and hope this helps a bit. In the end , it will still remain a gamble of sorts. we gambled on Fulgor and thus far it has paid off very well. I was a bit nervous though to be honest given i knew nothing about the brand and it is not ahosuehold name in the US. John

My brother has an induction cooktop that I really hate. It's a 5+ year old Siemens/Bosch model. The touch interface is super annoying when cooking food that needs precise temperature control. I recently had the chance to try it extensively, and I always find myself furiously stabbing at the controls trying to make adjustments that inevitably take way too long. And while it has 17 or 18 power levels, that still doesn't feel sufficiently fine grained. Nonetheless, for his upcoming kitchen remodel, I am recommending he get another induction range. Overall, induction has a lot going for it and the lack of a good user interface isn't an intrinsic problem with the heating technology as such. There certainly are manufacturers that make ranges with knobs. In my brother's case, it's likely going to be a LaCanche, as that range overall is a great fit for him. There is one remaining issue though, that would keep me (but not my brother) from buying induction. I have now had the chance to use a wok on his current induction top. And despite trying to give it the benefit of the doubt, I have come to the conclusion that flat-bottom woks simply don't work. The heat distribution is all wrong, and the wok spetula can't follow the shape of the wok. While it certainly is nice that the induction top has plenty of power, I either burn food in the wok or sauté instead of stir fry; often I do both at the same time. A round-bottom wok handles very differently and has a much saner heat distribution with the hot spot in the center. As a result, I much prefer my Bluestar gas range for wok cooking. It's effortless with a good burner and a good wok. Supposedly, there now are special induction burners compatible with round-bottom woks. But I don't have any first-hand experience, yet. So, maybe, that would change my opinion. I am also a little concerned that some of these burners are only compatible with one manufacturer-provided wok. That could be rather limiting. Until these things have been sorted out, if you need wok cooking, stick with gas. For everything else, induction is a serious contender.