We only wanted 1.5 ovens but there are virtually no choices for double ovens like that. We went 48" so we could get the smaller oven which heats up a little faster and is the right size for daily meals.

Another reason is that we didnt have the cabinet space for a full double oven stack.

Thank you! I too am losing a lot more cabinets it seems!

Unless a huge kitchen? Do a 36 inches PRO range, a 30 inch single oven and pair the microwave with it on a wall. Or simply get the Advantium microoven from GE.......and skip the extra oven completely. I'd say go look at the 36 inch range Monogram from GE ( a fabulous machine) with the Advantium? I doubt you'd need more cooking options. Every single client with the Monogram, loves it.

Have you factored the needed very expensive ventilation for a 48”? And the required Make Up Air? What about the counter space lost for one vs the other? Cabinetbexpense for one vs the other? Do you even have room for the scale of any of this over a standard 30” range? Or are your eyes bigger than your kitchen?

What are your needs? Do you host large gatherings? Cook family meals? Double ovens can be very useful but generations have celebrated Thanksgiving together with small kitchens, one oven and no dishwasher--so pick your biggest need. Counter space is important-- find a way to keep the micro off the counter. Maybe post your floor plan/layout and better recommendations could be given. New kitchen will be so fun to enjoy; planning most important part of the process!

Built-in ovens and cooktop win for me. Partly because I can customize burners and amount of oven space, but even more because I can't stand the yuck that gets in between cabinets and the range and under a range. Pulling out a 48" range to clean sounds like a challenge. I've never pulled out a range and liked what I saw.

Great points! I have taken the fact that I do entertain a lot into consideration- but now rethinking cleaning and of course reviewing counter space.

As for my eyes- guess they are pretty dreamy!

Would a 36" range with a wall oven (I would consider a CSO) be a good compromise? There are some very attractive ranges out there- I totally get why you would want one.

The exhaust requirements for a 48" range are a challenge - financially, aesthetically, and logistically. You will need the right amount of cfms, the right size hood, the right ductwork, and you will need makeup air. You will still need these things for a 36" rangetop, or a 36" induction cooktop, but on a smaller scale so it will not be as challenging. Depending on your cooking exhaust needs, the age of your home (if you have an older drafty home), and your local Code, you may be able to get away with not installing makeup air for a 36" rangetop/cooktop.

There are plenty of people willing to take on the 48" range exhaust requirements; we see them on this forum frequently. None of them says it was easy. Are you one of those people willing to take on this challenge?

I run a catering biz from my home with a 36” 6burner range and a double wall oven. My wall ovens are both full sized and heat up very quickly, In your case I would do a 36” range with a full sized oven and an under the counter smaller oven . The 48” range requires very expensive venting and the noise is awful from the fans. In 10 yrs I have never felt I needed a 48” range top. I also would not go with KA for a 48” range IMO if you want commercial sized range you need to go with makers that have been doing these for a long time.If you are losing cabinet space to do this then your kitchen is even too small to have a 48” range.