Ditch the Viking. Thermador isn’t really that expensive at the level of project you’re undertaking. The average upscale kitchen redo like that is right at $125K. It’s not like it’s a Molteni.

I wouldn't want it. But I prefer induction and a combi/steam wall setup with a single oven. Miele and Bosch. Or an induction range in a smaller kitchen.

An older Viking stove that's already had a third of its burners need repair is not a good thing to build a new kitchen around.

Our house came with a Viking range that was only a bit older than yours. I hate it with a passion and moved it into the in-law unit. Is it really that horrible on an objective level? No, probably not. But given how much it must have cost the previous owner, it's a huge waste of money.

The burners produce very distinct hot spots. They are way too underpowered for a lot of what I want to cook. I constantly have to cook food in small batches to avoid sauteeing when I mean to fry. And I find cleanup to be annoying.

Of course, all of this is colored by my experience with my Bluestar, which doesn't have any of these particular problems. Also, it has a great built-in wok feature, which I use almost daily.

Would I recommend ditching the Viking and replacing it with something else? I guess, I'd truthfully have to say "yes" to this question, as that's what I did myself. Is it a financially smart decision? Probably not. But it nevertheless gives me joy every single day that I cook on my Bluestar and know that I don't have to use the Viking (except for right now, while we are finishing up a major remodel and temporarily use the in-law kitchen instead).

I agree with others in this thread that my preferred configuration includes a combination steam oven and at least one extra oven or speed oven. So, that means, if I was to start from scratch, I'd probably get a Bluestar rangetop. As is, since we already have the 30" Bluestar range, we are sticking with that appliance even after the remodel. But we are getting the Miele CSO.

Ive got the thermador range you are looking at. Its about the cost of a more vanilla 48" range and a steam oven. Mine was 14k a year and a half ago. Not peanuts. The free DW eases the blow a little and you get a hood if you also get a fridge from them. The range is nice, no doubt. My layout really favored a 48" range but i think a steam wall oven would be a bit better if feasible. The steam oven in Thermador while good isn't as good as the Miele esp if you can get it plumbed in. Its got a few extra settings, its bigger, and you can put it at a more optimal height. The burners are more than adequate on Thermador but bluestar is probably the better burners or maybe you want an induction cooktop. My point is mainly that what makes the range special is the steam oven and there may (or may not) be better ways of getting that in your kitchen.

The thermador has two unique minor annoying aspects (both sound) that arent a big deal to me but have been to some others. To get a very low simmer the burners occasionally will audibly click on and off. The oven fan is fairly loud and runs well after the oven is off.

Imo for a high end kitchen you want 1) full size oven (wall or range) 2) combi steam oven 3) MW or better yet a speed oven. Some might put the MW in pantry or possibly skip it altogether but with jobs and kids i personally dont see that as realistic.

Unless you really *need* to save money or your kitchen is more for show (no judgment if so) keeping the Viking doesnt seem like a great idea in an already extensive/expensive rennovation. The range is both visually and functionally critical to the kitchen.

Thank you all for your comments, they are really helpful.

I don't love to cook, however, I have a toddler who loves to eat, so I have to. And to be honest, the more I do, the more I am learning to enjoy it, so I do want a solution that will make it as practical and enjoyable as possible.

The architect suggested putting a microwave drawer in the island, and I would like a steam oven too. The look of the kitchen is probably more classic than minimalist modern so I think visually we can get away with a range or a range top and wall ovens. With a range, we lose the steam functionality (unless we go for Thermador) but with a wall oven solution, we lose some countertop space, which I guess isn’t a big deal.

My husband is also concerned that a wall oven may be too small.

Thinking along the lines of the below:

IMO 48” ranges or cooktops are over the top for almost any home cook. The ventilation system for these is at least as expensive as the range , noisy as heck . I run a catering biz with a 36” 6 burner all gas range and a full sized double wall oven that is electric . A steam oven is a nice addition if you think you will use it. Go to a really good appliance store that does demos on the weekend and see what you really want. I do not like dual fuel ranges no matter who makes them

The house came with a sub zero fridge freezer (also 10yrs old) so in terms of appliances, we need a MW, dishwasher, range (or some kind of combo) and steam oven.

You need approximately 40K worth of appliances to keep the house at the same level it’s at. And then the rest of the 140K kitchen has to match that level. And the rest of the house too. Or you’ll take that big hit at resale.

I would agree a 48" range is overkill for the vast majority of people, but it's nice to have overkill. Same as you can drive a Honda or a Porsche to work, having done both I can attest that the Honda is plenty sufficient but the Porsche is more enjoyable for sure.

While often parroted here, I'm not sure where the "ventilation costs as much as the range" comes from. It's not a trivial expense, but as long as you are on an exterior wall you can vent through it shouldn't be THAT expensive. My setup (including mua), which works just fine, was not anywhere close to that.

Regardless, I think a nice combo is a 36" range like Bluestar RNB in a color/hardware combo of your choice paired with a stacked Miele steam and speed oven (or a little cheaper, a MW drawer) would be nice and cost about the same as the Thermador steam range. If you think a 48" range is better, given the description of how/why you cook, you'll be happy with Thermador and the steam oven makes it worth it.

I know that you are trying to save $$$, but honestly think that you will not be happy with keeping the Viking, especially since it looks well used. Might stand out like a sore thumb in your beautiful new kitchen. I would sell the Viking on Crag's List. Somebody will buy it. Sold my entire last kitchen with SZ, Thermador and Miele appliances on CL.

I prefer having separate appliances for ease of servicing, and really like having my pot and pan storage under the range top, and there's no standing in front of an oven while it is on. In this kitchen I did not stack my ovens, but have both flanking the range top so did not lose counter space. This is not popular on here but it has worked out very well. I went with Miele ovens again and have a Capital range top which we are very happy with.

We are happy to spend on the right items and the overall quality of the kitchen and house, I just wanted to ensure we weren’t being stupid and totally frivolous by replacing the range.

Only you can determine that. But, once you get the estimates for the work, you may change your mind. As suggested above, you will be able to sell it on Craig's List. It's worth quite a bit, so don't just give it to your GC.

With a toddler and no particular love of cooking (and thus likely no emotional attachment to gas) I’d go with an induction cooktop (for both easy and safety) and wall ovens.

Sounds like your kitchen is fairly new as the appliances are only 10 years old, so would definitely try to recoup some money from it. If you are not familiar with Green Demolitions, they also purchase kitchens.

recycle-your-kitchen