Induction cooktop and oven size decisions

7 years ago

Has anyone installed a 30" cooktop and regretted not getting the 36". Has anyone installed the 36" and later discovered they did not need that much cooking space? What factors played most important part in your decision? I love to cook and currently have a 30" coil cooktop with 1 non-working burner and no landing space on either side. I have not really needed the 4th burner.

I will be doing a complete kitchen remodel. I am thinking of aesthetics over function because price diff is not that much on my new induction cooktop and I have the room. I can pair a 36" vent hood with either a 36" or a 30" cooktop.

What about the oven. I am having the same problem deciding on the 27" vs the 30" single electric oven. I really don't use the oven as much as I do the cooktop but have wanted the bigger oven when using large cookie sheets or roasting a turkey. Is it worth the extra 3" of space for only occasional use? Price is same for either size.

I know it may sound silly for a few inches but I am just trying to maximize the layout before I make any final decisions. DH is of no help so female (or male cooks) input is most appreciated :)

Featured Answer

Stan B

7 years ago

Easy one first: Get the 30" oven. It is now the standard size in the US. There are many fewer choices available in 27" ovens. Plus as you mention there are times when the larger size is needed.

Cooktop: If your available counter space will be tight I'd go with the 30" cooktop for sure. If you do a lot of high temperature cooking (frying, searing) you'll want the hood to be 6" wider than the cooktop. I have had 30" and 36" cooktops. I always choose the 36" when it comes time to make a choice (remodel or new construction).

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Comments (6)

plllog
7 years ago
Agreed. 30" oven.

Re the cooktop, generally you want the hood to be wider, so 30" cooktop with 36" hood, or 36" cooktop with 42" hood.

Rule of thumb: Most people rarely use more than three pots at the same time. If you were an exception you wouldn't have already said you're fine with three.

Given those things, I think you might be fine with 30". I would recommend, however, that you consider the asymmetric ones with different size and power elements, even though that's harder for people who don't know your stove to pick up on to use. Having a double ring for stock pot/bean pot is very useful! Even the European brands with the oblong flex inductors offer hybrids with the big rings in the middle because they're so useful. OTOH, you might prefer having four more similar elements if you never really use anything bigger than a 3 quart sauce pan, but have several going at once.

Look carefully at all the options for the 36". Make sure you're not missing out on something that you really want if you go for a 30". After that, just choose the one that appeals to you most.
roxan thanked plllog
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divotdiva2
7 years ago
we are waiting on items to arrive for install, but we went with a 30" cooktop over a 36" induction. I had space for the 36 but would have given up counter space, it seemed tighter for my area. I also use a 30 now (also induction) and it has been fine. I rarely have all four hobs running. I did buy a 36 inch hood. I'm looking forward to the hood more than anything else so that I can finally get real, exhausted ventilation instead of recirculating smoke.
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Sochi
7 years ago
Agreed on the 30" induction, I've had one for 7+ years now and have never needed a 36''. I'm the odd person out on the oven question - in my new kitchen I'm doing two 24" steam/speed ovens. We rarely use our full size oven and I can cook enough cookies, roasts, turkeys etc. in the smaller oven. If re-sale is an issue go with 30" but otherwise go with what you need not what our culture expects.
Fori
7 years ago
I'd do 30" oven and 36" cooktop IF I had the space (you lose upper cabinet space for the hood as well as lower cabinet and countertop space). I like to do some prep under the hood (onions, for example) and a little more space on the cooktop makes it easier. But you do have to be willing to give up the space.

In a previous remodel I put in a 36" induction cooktop with a 36" hood (o noes!) in a small kitchen and didn't regret it a bit. Most 36" cooktops are arranged so that an especially smelly/steamy/greasy/whatever project can be done on the middle burner to maximize hood capture.
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Induction cooktop and oven size decisions

Stan B

Comments (6)

plllog

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