Nobody can advise without dimensions of a kitchen and floor plan......

pros and cons exist with both. A 48 inch Range. needs. BIG wall and a ton of ventilation and

make up air

I've had both. Two houses ago I had a Thermodor 48" "pro" range with two ovens (a big one and a 12" side one). Then I moved into a house with a gas cooktop and double wall ovens. I much prefer having two full size and capable wall ovens. I rarely used the second oven on the range, but boy I got used to using it was a wall oven.

The new construction will have a 36" induction cooktop and double wall ovens that have doors that swing sideways (like a car door rather than a tailgate). My wife is short and hates having to reach over the doors.

The induction cooktops only protrude about 2" below the countertop (though they want 4" clear for ventilation for the Bosch) so we have lots of drawers under the cooktop I don't think there's any net gain or loss in space with one plan over the other.

In addition, I'll have my EZ Bake oven (GE Advantium 240) and a warming drawer on the mirror image side of the kitchen from the wall ovens.

What Sophie said............ 36 "range and SINGLE OVEN with wall 30 inch oven/ micro. below.Still plenty of presence and usefulness .....depends your needs. Only a caterer"needs" 48.....

I'd have been happier with a stainless hood here too ... but I wasn't "buying" lol

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I vote for the 48. While I don't truly need the 48 cooktop, I love having both of the ovens. I normally only use the smaller one. Holidays both get used. Baking is great. I would not want to give up all the counter space wall ovens would use. Plus I prefer the look of a range to enclosed cabinetry for wall ovens.

I think 36" range with a wall steam oven and speed oven is an ideal arrangement if if works in your space.

An oven beneath a cook top makes no sense to me. .....when you could have drawer space beneath. In combination with double wall ovens. Or a range at 36 and wall oven. I'd check out that Advantium by GE. in combination with Monogram wall oven with a cook top. Both fantastic.

I'll have to disagree. A microwave (even an Advantium) is not a substitute for a second oven, but I guess it depends on what you cook. I'll typically have two things going at once. One of my friends who's a baker, actually has three ovens, one in the range and two wall ovens (and a microwave).

If you bake, you are going to want multiple real ovens.
If you make complex dinners frequently, you'll want multiple real ovens.

If all you need to do is keep warm previous courses while you cook a different one, then a microwave or a small oven or a warming drawer will suffice.

Like I said, I never realized the utility of having the second oven until I had one, and I'm not going back (I told my wife she had to adapt the kitchen design to handle it).

I run a catering business from my home and have never had the need for a 48” range and the horrible noise that is created with the commrecial exhaust system you would need. I have a36” 6 burner all gas range and all electric double wall ovens and have found this works perfectly for how I cook. I like some things done in a gas oven and I still like cooking with gas.Always buy appliances for how YOU cook not because you think for resale you need every thing you see on T.V. or some appliance sales person is telling you need.BTW I often cook for 12 -25 people.

I agree that a lot of it depends on how you use your kitchen.

we went with the 48" range (on a 13 ft wall span with a corner) instead of double wall ovens or even a smaller range with a single wall oven. I posted here on houzz and no one flagged the wall span as an issue. With 13 ft minus 2 for the corner and 4 for the range it still leaves 3.5 ft on either side which is still very usable. Our current rental house has a 30" range with only 18 inches on either side and that works ok and doesn't look weird.

Our U kitchen kitchen originally had the range top in the island. We moved it to where the double ovens used to be at the bottom of the U. The kitchen isnt that large at 18x13 and has two entries that break up the U so cabinet space is precious.

1) We wanted one big oven and a small oven. Most of what we cook in an oven doesnt require a large oven. This is small batches of cookies or a roast. The small oven was a top priority. Very few lines have a small oven. We hardly ever need two ovens at once (4 times a year) where we are roasting something all day and then have to bake/keep warm sides and desserts, but when we do, it is critical.

2) We have limited prime cabinet space. We dont use an oven very often so would rather have the oven down low and make the cabinets available where a double oven would go.

3) we use a convection microwave as a 3rd oven. It is basically toaster oven, and can be used as a small warming drawer or even to bake things like a pie.

4) we wanted the 48" range top because we wanted to be able to have at least a 24x24" griddle for entrees (bacon/eggs, grilled cheese, fish etc) and still have burners to cook/simmer sides. Right now when we cook things on a griddle we cook things for one or two people at a time. The first person's eggs are cold by the time the last person's eggs are done.

I like our 48" range and single undercounter oven. Not having a wall oven tower makes for more counter space and the small oven on the 48" range means we no longer needed a countertop toaster oven.

We chose a 36" range and a Miele speedoven. Miele speed oven was the best purchase we ever made. It takes a 1/2 baking sheet and heats up real fast due to the fact it is 220v. It bakes, broils, convection, microwaves and many combinations of all. Large 36" range oven is great, but takes longer to heat up. For quick items the Miele is perfect. The 36 is in an island with 42" Mondern-aire island hood. The speed oven is in wall cabinet at countertop height. For us this setup is perfect. Gas range with electric wall oven.

I have double wall ovens. My concern about an range oven was getting hot if I was spending time cooking on the stovetop while the oven was going.

Is this a problem for anyone who has ovens?

Only when you open the door.

No.................. you're inventing a problem where NONE exists : ) I you had an oven under a cook top, as you suggested earlier, it would still be an oven would it not? Appliances are insulated. The heat is inside and until you open a door, that is where it remains. Anywhere you place it.

As above, range ovens are insulated. You can easily touch the glass after several hours of cooking. Warm but not hot.

"I have double wall ovens. My concern about an range oven was getting hot.."

There have been some ranges that have gotten hot but there are many that don't. You could read the reviews to see if it is a problem for whatever oven you are considering. Some people complain about the knobs getting hot on some ranges. Gas ovens tend to put more heat out but we rent a condo with an electric Frigidaire range and that oven is hot to cook in front of. Some wall ovens also put out more heat than others and vent towards the front so I think that is a definite consideration.

A little late to the party, but here's another vote for 48" range if your kitchen can handle it and your lifestyle could use it. You don't need to host lavish parties to use 48" of cooktop and two ovens. Cooking is a serious hobby of mine and I've needed as little as 3 burners at a time to feed 30+, and I've used 6ish simultaneously to feed two. More often than me using all these burners for fancy meals is the two scenarios I don't see mentioned as often on this forum:

1. 48" of cooktop makes it more comfortable for two people to cook at once.

2. You don't need to use 8 burners to make good use of 48" of real estate. I have stock pots that will crowd out 3 burners. I use mine primarily for whole lobster, and large batches of pasta and potatoes, the possibilities are endless. I have several woks that will crowd out 3 burners each. I can make two different stir fries at once with a few side dishes and take up all 8 burners worth of space.

I think at the the end of the day, if you aren't sure you need 48" of burner space you probably don't. As many very insightful people mentioned above it depends on your situation.

You could always get a DC Aga which is controllable, has 3 deep ovens, is gas-fired, and is less than 40" wide. Because most Aga cooking is done in, not on, the range you probably won't need a rangehood either. Nor will you need an iron, an ironing board, an electric toaster, an electric kettle, a slow cooker, or pretty much any other cooking appliance! It all adds up in the end. :)

https://www.agamarvel.com/aga/products/aga-cast-iron-ranges/

Do you mind sharing what brands you went with? I am trying to make a similar decision