Here are renderings of our kitchen design if helpful

The backsplash will be a blue pattern and the hood copper, so it is definitely a focal point.

I have the 30" double oven gas range, and it is plenty big. It's the 6-burner model, with the two largest/hottest burners at the front corners, and I can easily have multiple pots going at once. And you're right that having the second oven is a big deal. While I sometimes bake/roast multiple items at different temps, more often I use the upper oven as a warming drawer.

I think it depends on your cooking style. I don't use my actual oven as much as the top, so for me a large area for pans was more important. I always use 10-12" pots and pans (large family) and I cannot fit 3 at the same time...even though I have 5 burners. I was originally going to make the jump to 36" (Bluestar)...and then ended up with a 48" to have a small oven that heats up quickly.

Why is your GC having anything to do with this.A 48” range costs as much for the venting as the range and IMO unless your family is 20 people you do not need one. I have a 36” 6 burner all gas range and double electric wall ovens I run a catering biz with tha and never had an issue.

OP never mentioned a 48" range - this is between a 30" and 36"....

She is attacking my reply...

Thank you all! My designer has actually recommended a 48”, which I agree would make a nice statement visually but is more than we need. I wasn’t aware the venting would be a big cost increase. I just wish the 36” came with the double oven!

If your designer says you can fit a 48” range, then you can fit a 36” rangetop and 30” double wall ovens. Note I said *rangetop*, not range and not cooktop. You‘d get everything you need. A 36” wide rangetop will give you 6 burners, yet not need the enormous exhaust and upper wall space of a 48” range. (You’ll still need a good exhaust though, don’t overlook that whatever you do). You’d get your 2 ovens. And they won’t be cavernous 36” ovens that take a while to heat up. And you put your pots and pans in the deep drawers directly under the rangetop (see pic) for great convenience and efficient use of space. And you won’t have to bend down for that low range oven either. Win, win, win, win. Here comes that Thanksgiving turkey or that roast, imagine basting while standing straight. Here are some photos of rangetops in case you aren’t familiar.

(P.S. your rangetop and separate double 30” wall ovens do not have to be the same brand.)

What Shanon said...we have that setup. 36” Thermador gas rangetop, with 2 large pots and pans drawers below. Our Miele wall double ovens (one is a combi steam) are steps away. Most convenient and efficient, and I like that I don’t have to bend down to use the ovens.

Thanks Darbuka and Shannon_WI. Where would you put the wall oven in my plans? The range and island face an open living room and I don’t want oven doors or any appliance front and center except the hood range (which is why the fridge is around the corner. The pocket door cabinet on the other wall is a non-negotiable coffee bar designed to increase marital harmony in the morning ;) I don’t often use a lot of oven space, which is why the smaller double oven appealed to me, but I saw Cafe has a smaller oven option for the top.

What we did was put in a Bluestar 30" wall oven. Because it holds a full size sheet, there's no loss of capacity compared to a 36". For the "toaster oven" part, the broiler is instant on and great. We use that a lot. Because it has french doors, there is more walking area when they are open, and the no bending over makes cooking fun again. We chose a single, but doubles are available.

Squash from broiler

I got the GE 30" Cafe range with double oven when we remodeled three years ago and it's terrible. Instead of one good sized oven, it has two small ovens that don't accommodate many of my pots. To fit any pots in the "large" oven, the rack must be in the very bottom slot. The larger oven is so low to the ground that cake batter gets sloshed around getting down there and cast iron pots feel like a ton being hoisted in and out. Some of my favorite cookware won't even fit in the "large" section. The little top oven barely fits anything and has only an approximate temperature setting. Also, it's the worst broiler I've ever used; so bad that I now avoid trying to cook anything that requires broiling. It's had to be repaired twice the time I've had it. My extended warranty just ran out and I didn't renew. Next time it breaks, it will be an expensive good riddance.

Wondering how this turned out? We currently are in the same situation. Wondering should we get 36” slide in or the 30” side in with double oven? Still hard to believe there isn’t a great double oven option in the 36” size; at least for electric.

I’m in the same dilemma of choosing the 30” double oven vs the 36 in!