I will answer more in line with that I don't love/like my GE 27 inch double wall oven that I purchased earlier this year (so it is a new model not an older version). My dislike is for two main reasons -- with this size, the options can be limited. In my case, the racks are not on gliders and changing the racks from one notch to the next are not easy for me. I wish I would have splurged on the more expensive model where all the racks are on gliders almost like a cabinet drawer. Second, the new ovens take a lot longer to heat up since the element is no longer exposed (this is not only this size however, the 30 inch models are the same). Only the top oven has "convection" but even that doesn't seem like a true convection. Lastly, I still have cookie sheets that cannot fit. A 30 would have been so much better for baking.

30” is standard sized for wall ovens these days. And needs a 33” cabinet to house it. And separate electrical run for it.

You are not doing a tweak here. You are doing a full gut remodel. Embrace it, and embrace better planning than attempting to reuse anything.

Will add that I agree with Sophie. In my case, it was not a remodel but if it were, I would have done the 30 inch. You will not regret larger and more features, but you would regret smaller.

I agree with Sophie that if you are remodeling 30" is the way to go.

I don't agree that they need a 33" cabinet.

The 30" size is "nominal" for the vast majority of 30" ovens, meaning that the cutout required is usually about 28-1/2" so they can fit into a 30" cabinet with 3/4" sides. The finished face of the oven will be slightly less than exactly 30" so it will fit, at minimum into this 31" space. Cabinet construction varies (Such as some requiring a full face frame) and may require more, but 30" indicates that it will fit into a 30" cabinet if the sides of that cabinet are 3/4" material:

A 30” oven will fit in a 30” frameless cabinet. The sides of the cabinet are the weight bearing structure.

But a 30” framed cabinet has 1 1/2” faceframes, that carry the whole weight of the cabinet, that have to be cut at least 1 1/2”in order to fit a 30” oven. In a basic line, with 3/8” sides, never cut the faceframe. It weakens the cabinet too much. You need a 33” cabinet.

In a mid line, with 1/2” sides, maybe. Depends on the design and what is next to it. Because you also need a filler next to a wall, and between it snd the refrigerator for clearance.

In an upgraded line, with 3/4” sides, the ability to do a custom size should also exist, and a 31 1/2” cabinet should work better. Unless inset and wanting either a flush mount, or to have the bead visible on the surround for beaded inset. Which some do.

In a standard framed line, specifying a 33” cabinet is just the better standard choice for both clearance and cabinet stability when unsure of the proposed specs or the installer’s abilities.

I'm certainly not an installation expert but the installation spec sheet for the Bosch 30" Side Opening Oven I am installing appears to only need a 30" cabinet with no differentiation between framed and frameless.

Here are quick specs from the AJ Madison site. I am assuming that 30" wall ovens from other manufacturers are also able to fit in a standard 30" cabinet without modification.

Dimensions

Cutout Width: 28 1/2 Inch

Cutout Depth: 23 1/2 Inch

Cutout Height: 28 1/4 Inch

Exterior Width: 30 Inch

Exterior Depth: 23 1/2 Inch

Exterior Height: 29 Inch

The pictographs shows frameless cabinets, not framed.

Bosch has a smaller oven body than many, but still requires cutting 1 1/2” (3/4” each side) away from the structural stiles of a framed cabinet. Couple that with 3/8” cabinet sides, and that is an unacceptable structural alteration tradeoff. Cabinet warranties would be void on such an alteration. They make 33” oven cabinets for that very reason.

Hi Heather - CSO is outside the budget, and I'm glad to hear you love yours. And big thanks for the feedback!