I had one of the first Electrolux double ovens. The large oven was on top, and I could cook a huge turkey in it. The bottom oven was more like a warmer, even in size. I used it only rarely, and only as a warmer because it only heated on the bottom and I managed to burn stuff. It was nice as a warmer, though. I cook for 9 on a regular basis, so I thought I needed two ovens. I find that a regular convection oven in a range works just fine for me. I rarely miss the bottom warmer oven.

I have the Samsung chef collection slide in induction with flex duo oven and love it. It is actually one big oven with a divider you can slide in if you want to cook things at 2 different temperatures, or if you don’t want to heat the whole oven to cook something small. I wasn’t sure how well the duo oven feature would work, but the first time I tried it, I cooked a soufflé in one part and chicken in the other. Both come out perfectly. The nice thing is with the divider out, you have one big full size oven. I don’t have issues getting things out. As for the induction, this was my first time having it and I love it. It cooks well and you can do some things very quickly. A huge bonus is that the stovetop is a breeze to keep clean, no scrubbing, ever. A spritz of windex, wipe and done.

If you decide a single oven range is OK a Bosch 800 or Benchmark induction gives you 17 levels of temp control for the induction.

I am 5'2" and my husband doesn't go near the oven. lol I am going to have to really think about this. I think my biggest issues is how low the oven door opens on the bottom as you say. I think once I talk with my KD I will know what is best. Thanks for your input!

As another NewEnglander I like to cook during power outages so I stayed with gas.

The large Breville toaster oven is quite capacious. I would consider the Bosch induction range and one of those. You can make a whole chicken in there as well as ample sized (four healthy servings) side dishes.

Rita I never thought of that. What a great idea. I actually have a Rival Roaster Oven but it is a PIA because you drop whatever you are cooking into it (it does have a rack that helps lower and pull out). I had double wall ovens in my former home and used the second oven a handful of times at the most. This sounds like a really good option, thank you for the suggestion!

eandhl2 I have never cooked with gas so was a bit leery. I like that induction is efficient and quick. My SIL has it and plan to ask her how she likes it. It is also so easy to clean...but yes I hear you on the power going out which it can quite a bit here in good old NE!

Im looking forward to all the rainy days that will come when they start excavating, pouring cement and framing. NOT.

Rita what kind of surface do you have the oven on and do you put anything underneath for fear of cracking the counter?

Hu, yeah that was what I was afraid of. Rita may have come up with a great suggestion!

I looked at what Dan suggested, the Bosch 800 and I like that even though it is not a double oven. it has a nice warming drawer underneath! So many choices! It makes your head spin.

I used to have my Breville on Corian with nothing underneath it. Currently I have soapstone and again, nothing underneath the toaster oven. I am sure the manual covers all the various counter types. I am sure there are other good brands of toaster ovens.

We have always had toaster ovens on counters with nothing underneath them, even when we had laminate. Breville (I believe it’s them) now also has a toaster oven with Air Fryer built in; definitely lots of choices, i think you can do better than the double oven range but that is just my personal take on it given my loathing of the one we got stuck with. Others seem to like them so it may work for you too, but you’d definitely benefit from some in person experience - even in a showroom - to decide what would work best for you.

And yes, Rita’s suggestion was great and may be the happy medium you need. We used our toaster oven a LOT before we remodeled (hubby still uses it a lot) since the top oven was useless and the bottom one was a PITA, so I avoided it if at all possible. If you decide to check out the double oven range in person think about even just pulling a tray of cookies out at that low level and keeping the tray level/from tipping on the way up. It’s not just hauling out a 22lb turkey or a 25lb prime rib + roaster pan that is awful, though I admit those were the most challenging, even just every day stuff was a PITA. But again, YMMV

I am seriously considering the Bosch 800 series single oven with induction cooking and the Breville. i like that it has a heating drawer below. It will free up so much space for me that a double wall oven would take up! I would most likely use the Breville most of the time which would save me a lot on my electric bill!

I second eandhl2‘s comment about sticking with gas in NE. I got stuck in too many power outages with only an electric cooktop in the past (Sandy comes to mind) to make the leap to induction. It sounds wonderful and i know people love it, but for me/us, if I get stuck in an outage again I want to have the ability to cook or even just heat up a can of soup - and a gas cooktop provides that safety net.

Before I had my KitchenAid double oven induction range, I had just an old slide-in range. And I got one of the 1st Breville countertop ovens too. I was able to get a 5 quart corningware casserole in the Breville, although covered with foil. I can get a little bit more in the top oven now, like a 1/2 sheet cookie sheet. I can get two bundt cakes in it too. I use the lower oven too. I've pulled out two of those cookie sheets from the lower oven as well as 5 and 6 quart casseroles filled with pasta and just an 8 pound roast. I've had no difficulty with the lower oven and steadiness and I'm physically challenged with a coordination problem since birth. I got the induction cooktop because as I age, I was more concerned about loosing my balance while using the cooktop and accidentally grasping at a hot coil. Was more of a safety issue.

kim k, I also have the Samsung chef collection slide in induction, like Sue.There is a warming drawer on the very bottom which I hardly ever use. The oven divider slides into the top of that drawer for storage; you can leave the divider in it during use.

The oven door is about 9" off the floor. There is a fully extendable (out of the oven) gliding rack which I use frequently for heavy foods.

You guys are making it hard! HU we will have a generator. Decisions, decisions.

As Barncatz said, there is a warming drawer. I use it to store sheet/jelly roll pans that won't fit elsewhere. The oven is not that low, even on the lowest spot. The sliding rack is wonderful! I was undecided between this and the Bosch and ended up with this as it had slightly more features and was equally highly rated. Price is very similar.

Dont have it yet but its it's on the list! Cant wait too see what our bottom line when we finish. Always more than you think.

Nothing yet! Just received first draft from KD. It has a double oven and cooktop. I do plan on getting an induction cooktop and also a double oven since we have room.

We built a home a year and a half ago and I ended up getting a Kitchenaid induction range with a single oven and then a single wall oven and then put the microwave above the wall oven. I couldn’t be happier. I love the induction cook top but I also love having 2 ovens. It saved us quite a bit of money to do it this way.