A second oven is a great idea if you can afford the space. It’s an extravagance neither of my sisters chose, but I’m keeping my double ovens. Like you, I use them frequently and feel lost without two.

have you checked out the ranges that have 2 ovens on top of each other? I believe that you can do a roast in one and something "flatter" in the other. Maybe this is a decent compromise?

https://www.homedepot.com/p/Whirlpool-6-0-cu-ft-Double-Oven-Gas-Range-with-Center-Oval-Burner-in-Stainless-Steel-WGG745S0FS/207104548

Or this one:

https://www.homedepot.com/p/LG-Electronics-6-9-cu-ft-Double-Oven-Gas-Range-with-ProBake-Convection-Oven-in-Stainless-Steel-LDG4313ST/206290120

Good reviews.

Could you compromise and go for something like this?

I think it's slim pickings for induction+double oven range, though there is a Samsung with flex duo. https://www.samsung.com/us/home-appliances/ranges/electric/ne58h9970ws-slide-in-induction-chef-collection-range-with-flex-duo-oven-ne58h9970ws-aa/

Another option is getting a toaster oven or Breville Smart Oven for the countertop. You'd still be saving space and money over double wall ovens. And if you'd have the flexibility to put it away if you found you were only using it for holidays and big gatherings. I stayed with a friend for a few weeks during my remodel--she used her toaster oven for everything. Regular oven held all her cast iron skillets :)

I have the Samsung flex, I can cook at two temps at once. I also have a breville toaster oven and my microwave is also a convection oven. I’m rarely short of oven space!

There are some pretty good countertop ovens that you could pull out when needed.

There are also 24" wide speed ovens that can serve as real ovens as well as microwave ovens and might save you some space that way. (I have a big gas oven in my range and a 24" Miele speed oven that I do most of my oven stuff in. I don't use it as a microwave enough to ditch my microwave but I could.)

Is there anyway a combi/steam oven might fit into your plans along with the induction range?

OT slightly but I do my sliced 11 lb holiday hams in my giant crock pot. Comes out great.

speed ovens/convection microwaves are actually pretty useful. We had a bosch one and it was great to use as a toaster oven. It takes up about the same space as your microwave.

I always wished I had two ovens at Thanksgiving and Christmas. But one was just fine the rest of the year, and my kitchen is small. At least 30 years ago, I bought a countertop oven and kept it in the basement but could bring it up for holiday meals. My DD now has this as she, too, only has one oven. I think it was made by Farberware. It's been a work horse! Two ovens is wonderful if one can afford the space and the cost; neither DD nor I could do either.

I am doing it despite having probably one of the smallest kitchen footprints on GW to work with. One of them can be extra storage most of the time.

I also have the flex duo and really like that flexibility. It also has a warming drawer.As far as roasting chicken, I really recommend a countertop rotisserie. I made tenderloin and a chicken for Christmas, the chicken was for dietary needs. The chicken was amazing, everyone had to have a taste it was so good.

I think there are ways to work out space to cook without the expense of a wall oven, esp if it's a small kitchen.

Good luck, and Im sure whatever you do will work out since you are putting good thought into it.

It sounds like you would really appreciate the flexibility that a second oven will give you, so in that case, I do not consider it a splurge. If you can't find a floor model locally, I would try eBay, designerhomesurplus.com, geoutletstore.com, and sears outlet. There are always deals to be had on appliances. It is definitely the one area where I saved a bundle by shopping around. I had Miele double ovens before and wanted to use Miele again, so I purchased when the models were changing. I put in two separate single ovens this time, one of which I found locally in our largest appliance store's warehouse, and one I found at ABT, which was new in a crate and shipped to me. I purchased most of my appliances on line which worked out perfectly. If you do not want to give up space for an oven, a warming drawer could be a help when you have a crowd. I picked up a Kitchenaid slow cook WD at the local Sears Outlet for a couple hundred bucks. It was brand new with the blue protective covering still in it. When not in use for warming or cooking, I will be using it as my bread drawer.

I had this dilemma when remodeling — wanted an induction cooktop and double ovens but couldn’t afford the real estate in my small kitchen. Everyone here recommended the Breville, and wow, have I been pleased. I have the medium, but almost immediately bought the large for my mother. My sis saw it, and followed suit. (The big one convects!) They are real workhorses. Plan was to keep mine in the pantry but it cooks as well as my fancy Electrolux wall oven so it stays out. At the time, it felt like a compromise, but now it feels like the best option, and I would do it again.

If you decide to go the route of counter top oven check out the Cuisinart Steam Convection Oven review by one of the ladies over on the cooking forum. I also have a couple of friends that swear by them. The ability to cook with steam is awesome!

Seconding sherri’s Recommendation about the cuisinart steam oven. I love it for reheating leftovers, use it for toasting daily and as the go-to oven daily since it heats up instantly. It does require some clean up after using the steam (wiping out some liquid with paper towel or sponge) but I don’t mind that. I use my microwave less now because reheating in the steam oven is so much better.

I love Houzz. I didn't even know about countertop ovens. I had already planned on getting a toaster oven, which I've always wanted, but I didn't know you could do so much with them. I was just planning on things like toast, thicker bagels, pizza slices, etc. A countertop oven would be perfect! Yay! I will check out the Cuisinart and the others too. I think that will meet my needs best because we kinda *need* the induction range (son with vision and motor delays would burn himself or the house on a gas range), and we also aren't prepared to shell out thousands on a range. We will probably get that $900-ish Frigidaire one.

ILoveRed - that's a great idea for the ham. I use my crock pot about once a week, and I love it. I think I need to get more adventurous with it. And I, too, love red!

Fori - I am glad to see you are no longer displeased.

Pal - just make sure you only store oven-safe items in your wall oven. Yes, there's a story, which starts with my ex-bf's mom's second oven, which she used to store tupperware, and ends with a smoky house and melted plastic, and a few hard feelings. Thank goodness I didn't marry him. I don't think his mom would have ever forgiven me.

I ended up putting an extra oven in the basement for holiday overflow. (I have a ref and sink down there too.) I use it a few times a year. (Actually used it this week when DS was making brownies and the whole kitchen filled up with smoke! My fault - I made pizzas for company and there was a bunch of cheese on the oven floor. Plus some unidentifiable piece of charcoal that we *think* was bacon left over from Christmas brunch. Oops.)

i have a 4 year old double oven GE range and i love it. i rarely use the "big oven" exceptions being holiday turkey and ham and when i'm already using the smaller oven for something else..love the setup.. don't know if you can get it in induction or not....

We took out a 2nd 1960s wall oven in out 2005 remodel and made that area into extra cabinets. Above we placed a convection microwave. It gives us that extra capacity for those few times we need one. We have a Wolf gas cooktop over a Dacor wall oven for our main cooking and baking needs. Right outside the kitchen I have a nice sized Weber gas grill plumbed to natural gas which we use as an oven in the warmer months to save heating up the house.

Storage for infrequently used bakeware and cast iron, things like that.

I think for most people, a second wall oven can be handled by a Breville. I cooked with a Breville for three years without a kitchen and I cook in bulk.

I do have two wall ovens but I tend to go overboard and bake single servings in bulk twice a month so the ovens are fully used.

If I had been more efficient with the counter prep space, I could have used two ovens and shorten the time to three hours.

I have the 30" BS French doors which holds full sheets. Each shelf can hold 4 full quiches or 24 single serving containers.

The drawback with full sheets. They are HEAVY when full. DH has to put them in and take them out for me. He thinks I bake with bricks.

I would definitely go for a second oven. Because your kitchen is small, I would not go with a countertop model as some here suggest .....it would take up a lot of counter space. I guess though that it depends on which is more important to you ....counter space or storage space.

GE makes a great French Door oven. What’s nice about it is that the doors can open all the way with complete and unobstructed access to the oven cavity (unlike a drop down door which gets in the way and basically hits you in the chest or stomach.