M - I thought it was just me - that I couldn't see all the dimensions!

The reason why I got two cooktops is a bit complicated but basically it's to accommodate a very split kosher kitchen. In that kitchen I'll be cooking a lot of meat based items - for that I'd like to use the 36" cooktop. And for dairy which I don't cook as much - I'd like to use the 24" cooktop. I thought about just simply doing two 30" ranges but on the dairy side 30" is a bit big and on the meat side 30" is too small.

What does that mean principle rated for undercounted? That does sound promising!

Ah, that makes so much more sense. The engineer in me feels insulted that somebody would split a perfectly good kitchen in half. But then I take a step back and realize that it makes a lot of sense. If your hard requirement is a split kitchen, then really that's not up to discussion, and instead we need to figure out what the best solution for your particular needs is.

You're saying that your desired features are very different for the two kitchens. So maybe that means they should be even more different? I don't know enough about kosher food. So this might not make any sense. But maybe it's another perspective that gives you some ideas.

If your meat kitchen is your main kitchen, you could get a nice 36" gas range. That's a very fully featured solution that can make anything.

For the (auxillary) dairy kitchen, maybe you don't need a full range, but instead you'd be better served with a 24" induction cook top and a 24" speed oven (i.e combined oven and microwave). Still quite functional, but much more space efficient.

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.

M I appreciate the brainstorming! My original design actually called for a 36" range but when I saw the prices I realized I couldn't wing it :(. 36" ranges bump into the luxury/professional level and the price increases exponentially. I think for the dairy I'd still like to keep the oven under the range so I have the oven when I need it. I'm looking at the space now and trying to figure out if there's some way to squeeze in a double oven.

Plllog your right on the money with everything your saying. With the meat oven I can put it off to the side in an off-prep area. I was just concerned it would look a bit strange which is why I figured putting it under makes sense. I was concerned about having hot air blown on me so I think should reconsider that option. I'll look at he dairy side and see if there's space to move it