Look into a steam conv oven with a single wall oven. You can use the steam oven to reheat and ditch the microwave or get a cheap one and put in pantry for occasional popcorn or something like that.

I'd do a double oven and a drawer microwave - with a family of 6 you probably use your microwave a lot. I do - and I love my drawer microwave. I have the drawer microwave in my island, the double oven and cooktop on the perimeter. I'd love a steam convection oven..do look into them as the second oven for your wall ovens. Can't advise on the gas cooktop...we have induction and I'd never go back. Regarding the hood - make sure you are venting outside. We have a Vent-a-Hood and are quite pleased at its power and quiet.

Does the $10,000 budget include the refrigerator and dishwasher, or just the range, oven(s), microwave and hood?

The $10,000 budget is for all the kitchen appliances. The only kitchen appliance we are bringing over is a counter top microwave.

Venting notes:

Can you expand the vent hood ducting to 8" or 10" out to the roof or exterior wall? That's a pre-requisite for what you'll need to do to get high CFM hood.

Also do you live in a moderate climate where you can open windows to get make up air or will you need to add a make up air system to pass inspection? Make up air is expensive and complex.

I'd be looking in the Bosch, Frigidaire, and Electrolux lines. I think you'll be able to do a double wall oven, 36" gas cooktop, hood, dishwasher, and 36" fridge although it will be tight. Maybe put the microwave on a shelf if you want double ovens for baking?

The only retail gas oven I would consider getting is a Wolf, and I hate saying that, but I spent a lot of time researching gas ovens (30") when I redid my kitchen last year. The only one I liked - even a little - was the Wolf, and there was no way I was going to spend $5K on a range, so I bought a great Bosch on Craigslist, which has proved to be a wonderful buy. But I couldn't stand any of the new gas ranges. they all have five burners, which is ridiculous no room to cook, so many silly bell and whistles....I did get a Sub Zero refrigerator, though, which I haven't regretted for even a second. Worth every dime.

@Stan Z, we are in the north east so we have cold winters. We are extending the kitchen so we are planning the vent ducts to be extended out. The kitchen has another oven so we are thinking of moving it to the basement and have it ready as a second oven. So instead of a double oven I can look for the microwave/oven combo. So much to learn here, I see convection, speed cook, adventium... So many new terms, I'm having a hard time figuring it out.

If you cook with very large pans, you need a 36" 6 burner range top. The range top will have the control in front and not on top of the unit. You will find yourself using the four outer burners with some space between them. You may never use all six at the same time, but this configuration will allow you to move pans smoothly across the cooking surface and give you enough room. A 30" 4 burner is just too small for what you want to do.

Effective ventilation is expensive but very necessary. It's often the forgotten item in a appliance budget.

Keep in mind that the hood should be 6" wider than the range below that way it captures more.

I agree with Homechef59 that you would do best with a 36" rangetop (not a "cooktop") given what you've said in your previous posts. That's because the rangetop has the knobs on the front, rather than on the cooktop surface (which takes up valuable cooking real estate). However, rangetops are more expensive than cooktops. I think your budget of $10,000 is unrealistic for all you've described. You will have to expand your budget by at least $3000.

Regarding Practigal's recommendation for a hood that is 6" wider - that would be the optimal design. But for many people, that means having to reconfigure upper cabinets, and forego upper cabinet space, plus the added cost of a wider hood. In order to stay within your budget--and assuming we are talking about a wall-mounted hood, not an island hood--you can just have a 36" hood for 36" cooking surface if you will have cabinets on either side of the hood. Having said that, make sure you get a hood that is deep enough front-to-back. Many hoods are only 20-21" deep which leaves the front burners uncovered. Find a hood that is 24" if you can.

You mentioned "we are planning the vent ducts to be extended out". Just to be precise, you need to make sure the diameter of the exhaust duct to the hood is either 8" or 10" diameter. I wasn't sure from your wording that is what you meant.

Bertazzoni 36" Rangetop - the least expensive 6-burner rangetop on ajmadison website

GE Monogram 36" Rangetop - better quality, better simmer, continuous grates

Granted in an ideal world you should get a range top but it's not in your budget. You can get a really good cooktop such as the 36" Bosch 800 series for almost $600 less than the cheapest range top.

I'm not sure you'll be able to afford a double oven with your budget. The Bosch DW is under $1000.

You have a huge planning project. Because various appliances, cabinets, counters, sinks, etc. interact in both performance and appearance among themselves, they can't be evaluated separately. I suggest spending at least six months of recursive selection and design evaluation, augmented by review of the many forum topics published here.

In the area of ventilation alone there are performance, aesthetics, and cost considerations that are complex to evaluate without establishing some realistic goals and trade spaces. For an example of just one parameter, how much rising and expanding cooking plume effluent (grease and odor) are you willing to have leak into the room? One percent? Ten percent? Thirty percent? How much would you pay to reduce leakage from some percentage to some lower percentage?

How much noise is tolerable, as opposed to desirable? Are you venting out a wall or up through an attic to the roof or some other way? Some routes will allow more noise suppression than others.

We can easily suggest optimal performance approaches that likely exceed your budget. Approaches that fit your budget and your needs are more difficult to define without at least a layout plan and a budget allocation. For ventilation, I suggest extended reading both on this forum and of Internet accessible papers on the subject and then, as your kitchen layout and appliance configuration gel, we may be able to tailor better answers to your questions.

• High performance (capture, containment, noise, ...)
• Nice aesthetics
• Low expense

Pick any two.

kas

"Due to the strong curry odor I do want a very very strong range hood. Something extremely powerful and considerably quite."

Hoods remove the smoke, steam and grease from cooking. The best hood in the universe will still not remove lingering cooking odors. To help remove odors, wash all the pots, pans, dishes and counter surfaces as quickly as possible after cooking with them.

Regarding the noise, unless you choose to install an external hood motor --very $$$--you will get noise from a hood. The motor is at head level; there is no getting around that. Good ductwork will help, and running the hood at a lower speed will help, but the reality is that hoods are not quiet.

For removing smoke, steam and grease, try to get a hood with baffle filters if you can, but those tend to cost more. When you cut corners on hood spending, you will mostly be limited to mesh filters which clog, and also the hood will likely be shallow at 20". But Costco sometimes has magical deals on hoods. Check out the Costco website--their hoods come and go, so keep checking back.

When designing your kitchen, keep in mind that the distance between the cooktop and the bottom of the hood should ideally be between 30"-36". Shorter than that and it is cramped to cook under; higher than that, and some of the smoke and grease might escape more easily.

Ancona Hood 36"W x 25" D x 18"H at Costco with baffle filters for $700 (requires 10" duct)