48” range versus double ovens and cook too
sarahbelle
5 years ago
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Anthony C
5 years agosarahbelle
5 years agoRelated Discussions
Wall double oven versus 48 inch range
Comments (9)Hey Linia, I was where you were about a year ago, so here's a couple of things I found. We ended up with a pair of 30" ovens and a separate cook-top. My first piece of advice may be counter-intuitve, but don't loose too much sleep comparing the price differences between the appliances too hard. While the double ovens and cook top are often significantly cheaper than a 48" 'pro-sumer' range (especially a viking or wolf dual-fuel, but even Blue Star and Capital), and as noted below the hood savings can bee significant, keep in mind that the ovens will require a separate cabinet, and the cook-top will require a cabinet as well. As you know or will find out, those are two rather expensive pieces of furniture (although you will gain a bit of storage space with them). The separates get you ergonomic benefits, as you don't have to bend down to get access to the ovens. You also have flexibility in selecting different brands of ovens and cooktop, so you can get induction or special wok rings or whatever you like (I think only Viking makes a 42" induction range), or if you cook on the stove a lot more than use ovens, you can splurge on that element or vice versa. It also allows some more possibilities with traffic in the kitchen. As my fellow Chicagoan noted above, you can use a smaller hood. Finally 2 30" ovens, or even 2 27" ovens will give you more oven capacity than a 48" (where you typically end up with a 30" oven and a 16" oven). Safety factors if you have youngsters (or plan to get them)also tend to separates. The plus's for the range is the fact that you have an instant centerpiece for the kitchen, because its a big honkin piece of (in my opinion) good looking metal (if you don't like the look-then go with the double ovens). It puts all your cooking activities in a single location. While you may need a bigger hood (and some of the things associated with it, look up the phrase "make up air" or MUA around here, make the hood prices in and of themselves look cheap), the hood also ducts any smoke or fumes from the ovens, so if you tend to create smoke or fumes when using your oven, that's a plus. Good luck and have fun choosing....See Morebertazzoni 48' gas range/double oven
Comments (8)We have had the Berta installed since November 2011. The only adjustment needed was adjusting the burner strength on both the stovetop and ovens. I originally felt that my simmer burner was a little too hot and once the burner was turned down, it has been perfect. Also, I monitor my ovens with an old fashioned oven thermometer and both of them were originally running around 25 to 50 degrees hotter than what I would set them at. Again, once the burner adjustment was made, they are rock solid. Both the stovetop and oven adjustments were easily done by my husband. My husband is very handy and did almost all of the work in our new build kitchen himself, but according to him, any kind of work that is needed on this range would be very simple because everything on it is mechanical. Almost no electronics and anyone with the most basic of appliance repair knowledge could work on them. We live in rural Iowa, so DH is our repairman. :) My stovetop has 6 burners and the electric griddle. We haven't used the griddle as much as we could yet, but I plan to continue to experiment with it in the future! This is actually my first gas range, I have always had electric before. The ovens did take a little adjustment for me to get used to because I felt like when I baked some items, they were getting too done on the bottom. I don't know if it is from the burner being turned lower, or I am just getting used to working with the oven, that I don't seem to have that problem anymore. I did stop using my darkest metal pans and have switched to more glass and ceramic bakers. I also only use the convection when roasting something. I found for true baking such as cookies or cakes, I kept having problems with the bottoms being too done. Again part of this might be user error, not the range! We went with the pro series because I loved the knobs and thought it was pretty! I know it is superficial, but at the time we purchased, there wasn't a difference in price between it and the master. I personally love my range. I am not a fancy chef and am using it for everyday family cooking/entertaining. It has made me more adventureous to try recipies and techniques that I would have never attempted with my old electric smoothtop. For those who truely have a more gourmet cooking style, this might not work as well for them, but for us, it was the best fit for our needs and budget. Because our appliance dealer gave us a great deal on the range and our dishwasher, we ended up spending just under $6,000 on it....See MoreDouble Ovens versus Big Stove (with double ovens)
Comments (15)I'm glad we ended up with a 48" range. I like having a small oven and large oven. We seem to use the small oven about 90% of the time. The large oven comes in handy when needed. I like the idea of heating a smaller space for the majority of our oven use. My 87-year-old mother seems to use the "low" range ovens just fine. I think lifting a lasagna up to a higher oven would be a problem for her (especially since she broke her shoulder a few years ago and her range of motion has suffered because of it.) I'm all for convenience and would never get a low mw because I find them hard to see into and the controls hard to see. Neither of these problems are an issue with the range since the controls are at counter height and the racks slide out (and the viewing angle is better even without the racks pulled out--at least for the bottom rack.) We maximized our window space and sacrificed wall area in the process. I prefer using the limited space for tall cabinets for pantry items where hunting for things at eye level can be helpful. As weismann has pointed out, I have found the hood to be a good thing over the oven, especially when the kitchen gets over heated. I'm pretty sure the vent helps pull out the hot air from the oven vents. And visually, I really like a range. We have an older house and the black range seems to fit with the style better. I guess it would be considered the focal point. Good luck with your decision. You really can't go wrong (since both configurations seem to have many fans.)...See More48 inch stove versus double oven and cooktop
Comments (15)Not all 48" ranges have ovens "on the floor". Mine certainly doesn't. The bottoms of the oven aren't very low and anyway I use racks which make the level of cooking just at the bottom of the easiest-reach zone. Not problem for me to reach, and easily look down and into the pots. And the broiler is in the ceiling of the small oven so it's at about the level of the bottom of a typical top drawer in a cab. I do a lot of cooking that evolves from stovetop to oven and vice versa and its very convenient having it all in one spot. I wouldn't like hauling a very hot cast iron skillet across the kitchen to the oven to finish a sear roast. And I would sorely miss being able to warm up the oven and easily stow serially-cooked things (like pancakes, or fritters) that I was accumulating - and keeping warm - before plating the whole meal. I like having all the HOGS-generators in one place and (theoretically) under one hood for extraction. (I say theoretically because my range doesn't have a hood as it's still in my "temporary" kitchen.) I don't find that it's overly hot standing in front of my ovens, nor a pain because of having to stand aside. I rarely have both ovens and all 6 burners going so I can switch things around as necessary. (I only have 6 burners on the 48" because I have removed the char-grill section and replaced it with a granite slab, but that's a whole 'nuther story.) My machine is all-gas because I wanted it that way. And it's older - verging on two decades now - so it's not as high at BTU as some available now. I really, really, really love my tall, narrow, smaller oven and use it more than 75% of the time. The larger one (a convection model) is almost too big. And if I had larger wall ovens I would be fussed about heatng them up for a couple of baked potatoes or a single cake. The major con I can think off is that a 48" range is inevitably one of the main drivers in kitchen design simply because of its size. It is the proverbial 400-lb gorilla. My range is an old Jade/Dynasty, no longer available but will probably outlast me. But if it should die, I'm pretty confident I would always replace it with a range, not a cooktop/double wall-oven setup. I'm not sure I would get another 48" model, however, so I might wind up with an additional single wall-oven used only for baking, not roasting or broiling. HTH L....See More
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