30 inch induction cooktop over 24 inch wall oven

4 years ago

I have a very small kitchen I am remodeling - I have a 72 inch counter area where I was hoping to put a 30 inch induction cootop, over a 24 inch wall oven (miele) in the center so that I can put two IKEA cabinets on either side where I can get the doors from Reform. So the hope was three sections essentially of 24 inches and the cooktop on the counter top above. Is this possible? Its about the only I solution I have space wise to have an oven and some storage space.

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Comments (7)

User
4 years ago
last modified: 4 years ago
You aren’t gaining any space at all over using 30” oven. The 30” cooktop can’t span over adjacent cabinets. You’ll need 6” of fillers under the 30” cooktop to use a 24” oven. Better to use a 30” oven. Better still, a 30“ range.

If you want to gain space, you’ll have to use a 24” cooktop over a 24” oven. Or a 24” range. That would be the best choice of all.

Or, you do the 24” cooktop with a 30” convection microwave OTR above. There are lots of tricks in a small space.
cpartist
4 years ago
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I've never missed a bottom element in the Gaggenau, but I don't use it much for baking. When I have, I've been well surprised at how well it does on convection only. I wouldn't want to be without a broiler in the house (I have another oven for that), so it's good that you have a choice of them with broilers. I have the 24" Gaggenau induction with the knob. It's been six years or so, and they haven't brought it in yet, so I wouldn't hold my breath. It's probably just about paying for UL (Underwriter's Laboratory) testing. At the time I did my kitchen, a lot of members here were self importing induction, so there was lots of good advice. It's not expensive. You just have to find a seller who will ship it to you. Mine came by FedEx, and FedEx took care of the customs arrangements for a $5 fee, at the time. The seller hadn't double boxed it, the box was thrashed, and there were a few small dents in the stainless frame. Under the circumstances, I chose to consider it character, rather than a problem, and my kitchen design is busy enough that it doesn't show. So, what you need to do is be sure it'll pass the building inspection, get a letter from your homeowner's insurance okaying it, and understand that there's no warranty. I did check with the local Gaggenau service to make sure that they'd be willing to repair it if necessary. As far as they were concerned, it was no different than one bought here. They warned me that the current difference could throw the clock off, but, in fact, the unit was made for 50 or 60 amps. I assume it's sold in the Middle East or maybe all their units are dual current. All of that wasn't a problem--my insurance agent took care of getting the insurer's approval. Their only requirement was that the installation be done by a licensed electrician. If any 24" induction were available in the U.S. at the time I purchased (several had been the previous year), I would have seriously considered getting what was sold. I wasn't that thrilled with the controls for the 30" models I'd also been looking at, however, and when I first saw that there was a 24" Gaggenau (I was reading the booklet for the 36" one for a friend, and there it was in the same book), I was sold. Then it was just some whining and whinging about how to get it, and a major success. :) I'm not trying to talk you out of your other choices, or even recommend bringing in your own. Just telling my story. Since the Gaggenau is the same as your 36" minus the pair on one side, I'm sure you know how the big double ring works with your pans. I couldn't say about the others. If they don't have a big double ring, I'd give them a go by. I think the auto on for the hood is a gimmick. You should turn your hood on ten minutes before you start cooking anyway.
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My brain is not functioning well; I'm just now recalling our "why" . The reason I'd go for a range if I had it to do over again -- my original oven died. Well, the cooktop and oven must match and be designed to be installed one on top of the other (not all are)...and so that limits choices. Additionally, we then had the issue of finding a cooktop that would fit through the existing hole in the quartz countertop -- not an easy feat. We finally found one that was close and I purchased a special drill bit and gouged the sides to accommodate a screw that was sticking out, and we got the new cooktop in by the skin of our teeth. I'm assuming if we had a range that was 30" or 36" its a much easier issue of pulling the old one out, and sliding the new one in. Good luck with your sitatuion.
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You can but there are very few 24" induction cooktops on the market. You can buy a 30" induction cooktop with a 30" wall oven for approximately the same price or even less. Examples: Bosch NIT5469UC 24 Inch Electric Induction Cooktop ($1550) + Bosch HBL5351UC 30 Inch 4.6 cu. ft. Total Capacity Electric Single Wall Oven ($1900) Bosch NIT5068UC Series 30 Inch Electric Induction Cooktop ($1700) + Bosch HBL5351UC 30 Inch 4.6 cu. ft. Total Capacity Electric Single Wall Oven ($1900) Frigidaire FFIC3026TB 30 Inch Electric Induction Cooktop ($1100) + Frigidaire FGEW3066UF 30 Inch 5.1 cu. ft. Total Capacity Electric Single Wall Oven $1800)
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Not trying to be argumentative, just mulling over food for thought: Do those cooks use cell phones? Using a cell phone is more complex than a cooktop. A cooktop involves on/off, then up or down. Perhaps "unlock" but that can be disabled. Maybe you can get to an appliance store & try some cooktops, test the controls for ease of use & finicky-ness. Your cooks would certainly appreciate the easy clean up of induction. You sound like you enjoy cooking! Why not spend on a 30 inch induction cooktop? If you enjoy the portable, think of what you can do with a real induction cooktop. It has better temperature control & more power than a portable (or so I've read). Mine has an 11 inch burner & a bridge element -- I'm very much enjoying the added capability. I've had my Wolf induction cooktop for 9 months. The controls have turned off 2 or 3 times when I cleaned up splatters (lots of beeping & flashing -- you learn to ignore it). It's so rare & easily, quickly fixed that I can't consider it a problem. One thing to consider: amp requirements. Many (most?) 30 inch induction cooktops require 40 amps electrical. Your current cooktop may be only 20 or 30 amps. So figure in the cost of rewiring too. Even if you stick with the 24 inch plan, check the amp requirements first.
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writersblock (9b/10a)
4 years ago
last modified: 4 years ago
In a really tight situation this can be a solution, but it must be very, very carefully planned out. You need to be sure about all the details of the cutout and clearances for the cooktop, how that will affect the cabinets next to the oven, and whether the oven allows the cooktop in question over it. A lot of manufacturers require that you use their own products when doing cooktop over oven, which can seriously limit your options.

It's doable, and it some situations it's well worth it, but there aren't any general answers. In one phase of our development that extra six inches of base space makes a ginormous difference in functionality, but some neighbors who have done it have found it's a tremendous hassle in the planning stages, too. I have no specific recommendations because they did theirs over ten years ago and both the cooktop and oven are discontinued now.
minimalist183
4 years ago
I would go with a 24" induction cook top:

NIT5469UC Bosch 500 Series Induction Cooktop 24''
wdccruise
4 years ago
last modified: 4 years ago
Unfortunately, the IKEA cabinet for built-in appliances is 30" wide. You're probably best off just using a 30" cooktop* over 30" oven, or just a 30" induction range (example). Thirty-inch cooktops are more numerous...and cheaper too!

*Be sure to read the cooktop and oven installation instructions before buying. There must be adequate space between the cooktop and oven. The range option is a lot easier.

-- past IKEA kitchen DIY installer
ccwatters
4 years ago
You would have much more efficient/functioning kitchen with a 30" range between (2) 21" cabinets. Still end up with 72" area, not a whole lot less cabinet (or drawer) space and way more room for cooking/baking.
kevinande
4 years ago
Also keep in mind that you are introducing a source of heat under the induction cooktop. Heat and electronics do not play well together. It is possible that you may shorten the life of the cooktop if you are not careful about the choice you make. This is probably why manufacturers insist upon using like products in this configuration. They may have ways to expel the heat with their own equipment. If I were designing something like this venting would be a priority in my remodel. It would probably involve small fans that had access to cool air to introduce into the cavity for the cooktop and possibly one to expel the warmer air. Preferably outside, however outside the cavity into the kitchen area is preferable than trying to cool with hot air. I believe keeping the electronics cool is key to a long useful life for appliances. Especially ones that produce heat.

30 inch induction cooktop over 24 inch wall oven

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cpartist

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