Mix and match brands? cooktop over built in oven
cniss20
6 years ago
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barnaclebob
6 years agocpartist
6 years agoRelated Discussions
Mixing brands: gas cooktop over electric wall oven
Comments (2)I tried to do this - i had a dacor oven and dacor cooktop over it and i wanted a thermador cooktop (new). It didn't work. The tubing collided with the mold of the oven. Only same manuf seems to work in my research. You have to see if it is supported even then. Your appliance store might help you here....See Moreinduction cooktop over wall oven
Comments (13)Its 2105, induction has improved since this thread begun. The selection in slide in and freestanding ovens has actually decreased for North American product since this tread started. I am looking for some good information on ventilation for the cooktop over BI oven. The oven came with directions that seem simple enough but calls for a vent gap in the front between oven and cooktop. Never seen or heard of this before. Fair enough -we always are learning and growing. The appliance manufactures make suggestions but do not follow through in explanations and call centres are woefully uninformed also. After much deliberation, we will raise the oven up to create a natural and larger hidden air gap along the entire top edge and trim out just the sides and bottom. Seems counterintuative but upon closer inspection, the cooktop and oven each have a built in air circulation space. Thought I would share this with you to save your time also. The finish is so important when it involves safety issues too. To answer the original question: yes use the same manufacturer if possible. You can mix brands and still have the same manufacturer. They have lists of compatibility. In today's world you are going to need to upgrade an older kitchen sooner or later. Increasingly, many municipalities are enforcing upgrades to electrical code and not grandfathered in. If you can afford a separate induction cooktop, you can afford the extra to run a second 40 amp service. If not you are limited by the slidein and freestanding offerings. Upgrading you kitchen electrical by a qualified electrician will make your kitchen function better. Peace of mind is worth it....See MoreMix and match brands...? Cooktop over Built-In-Oven
Comments (6)So, one advantage you have with the separate ovens is that you don't actually have to have them under the cooktops at all unless your kitchen is very tight. Standing in front of an oven to cook isn't nice, especially a wall oven that blows hot air on you (it will if there are any electronics--it uses a fan to keep them from getting fried). For most people, the ovens need to be accessible to the cooktop, but not right in the main traffic pattern. Often 2-4 steps away works fine for the cooking and a lot better for the rest of the flow of the kitchen. Since more time is spent on prep than stirring, if the only other area is your prep station, forget it, but do give some consideration to if there's a somewhat out of the way location for each oven that might work even better than under a cooktop. Another advantage, since you're doing a split kitchen, I'm guessing there are people in your house (employees, for instance) who aren't so tuned in to keeping kosher. If you have drawers under the cooktops for cooking utensils and pots, it becomes really obvious which ones go where. You'd think that just the correct side of the kitchen would work, but I've heard stories.... If you really want optimal placement for the ovens, and have the space, you could install them as proper wall ovens at waist height, which is ergonomically much better, but I'd guess you'd have done that already if you had the space. I disagree with M about the speed oven. Think Shavu'ot. :) I'd guess you'll want a full sized, full function, dairy oven, in general....See More30 inch oven built in under 36 inch gas cooktop
Comments (10)You can’t violate the clearance to combustibles required by the manufacturer. Ranges have to have the doors and seals protrude, so as not to catch the adjacent cabinets on fire. There ARE a few ranges designed to more less be flush. Designed for looks. You give up power. There are trade offs to everything. You can’t have it all. Decide if you want a usable kitchen that you make pretty, or a pretty kitchen that you can‘t wok fry, only steam fry. And smoke up the house doing that. If you want a powerful cooking top, that’s a rangetop, or range. Not a cooktop. You can’t have it all. You have to accept tradeoffs. And that range needs to be against a wall. Not on an island. So that some of that cooking vapor has help to channel into the capture zone. You can’t have it all. You have to accept tradeoffs. With a powerful hood, and makeup air. And if you choose island cooking, a bigger and even more powerful hood, and more makeup air. You can’t have it all, you have to accept tradeoffs. Cooking is only 10% of kitchen activity. Prep is 70%. Cleanup is 20%. Islands are most valuable as large social prep spaces. Not hot, unsafe, and too small for prep, crowded cooking and prep zones. If you choose island cooking, there are ways to do it that are both functional and safe. They take more space and cost more than putting the cooking zone on the owe meter. You can’t have it all. You have to accept tradeoffs. For island cooking, that’s a lot of added expense added as a tradeoff to do it right....See Morecniss20
6 years agocniss20
6 years agoBuehl
6 years agocniss20
6 years agoBuehl
6 years agolast modified: 6 years agocniss20
6 years agoweedmeister
6 years ago
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