Almost go time - last minute considering induction/under counter oven

4 years ago

last modified: 4 years ago

I’ve been told I need to order kitchen cabinets in a couple weeks and I am down to my final decisions. I’m getting a Miele Combi XL have been trying to decide on my range and flirting with induction. I am down to either getting a Miele Direct Select all gas 36 or Thermador Pro Grand gas. I do a lot of roasting and haven’t been interested in spending extra on dual fuel. However, I like the idea of shifting to induction, and since I can’t have wall ovens in my design, it seems the best way to do that is a 36 cooktop over a range (again, Miele or Thermador).

One of my considerations is design related - my range/cooktop area is not centered on my island for a number of reasons. At first I was thinking a range would help with a focal point, but then I am not sure I need a focal point if it isn’t centered.

Second, I am wondering if I am sacrificing the best roasting options (infared brioling) going this route, or if I will be satisfied with my roasting in an electric under counter oven.

I think other threads talk about the height issue of under counter ovens, I suppose that would be the other con but that prospect down’t bother me so much.

Would love thoughts on folks who have done 36 induction over a built in oven, input on design considerrations, or thoughts on giving up gas for someone who does a lot of roasting.

On e last thing-we are renovating a 1930s cape cod.

Thanks so much!

Featured Answer

HKO HKO

4 years ago

We don’t have gas here, so we did a Miele induction cooktop over a Miele wall oven. Works fine. Love them both. Gas is going the way of the dodo....even if I had it now, I’d do induction again.

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Comments (11)

PRO
Patricia Colwell Consulting
4 years ago
IMO I like gas for cooking most of the time and I have one induction burner for sauces I happen to like broiling under the gas broiler but honestly do most of that on my grill outside . As for all induction cooking I think it is a personal choice plus I have about 3K worth of very high end Itlian cookware that does not work on induction and I am not willing to give those up
cpartist
4 years ago
I wouldn't go back to gas if it was offered to me. I find induction so much more precise.

Where are you planning on prepping because 24" and 36" on either side of your sink is barely enough room.
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I have a 27" 500 series Bosch wall oven installed under counter with a Bosch induction cooktop mounted above. Like you two, I do not care for the looks of a range, but was quite concerned about the discomfort of using an oven mounted that low. My only other oven experience has been wall mounted ovens, which I love. However, this patio home, which was purchased for retirement, has a kitchen too small for wall ovens. Much to my surprise, the under counter oven hasn't been at all uncomfortable. I specifically chose the Bosch for the dials, which to me seem a breeze to operate for a lower mounted appliance. Also,the oven racks slide so easily that the ball bearing racks were not special ordered as had been previously planned. I believe the Bosch has one of the largest internal oven dimensions on the market, if not the largest. This has been a great oven, quiet and reliable after two years. I can't answer your question about oven height without a cooktop above but would like to pass on a tip. My Kraftmaid cabinets have a taller than usual toe kick which then made them too short to allow the required 3" between the oven and cooktop. The installer added 1" wood strips to the tops of my cabinets to provide the added inch which was needed. By accident, I found the taller counters to be a more comfortable working height (I'm average ht.). I don't know why you couldn't use the same strategy to raise your oven an additional inch. Anyway, good luck and let us on GW know how things worked out with your oven decision.
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C Wolfe
Original Author
4 years ago
@cpartist I plan to prep by the sink and over by the window in that long counter. Have gone back and forth on sink location (under window or on island) and whether to have a prep sink. We always eat in our dining room for meals apart from breakfast and figured dirty dishes would land on the island regardless so might as well have the sink and dishwasher there. I don’t think I want to add a prep sink by window and give up lower cabinet space. Open to opinions and suggestions!
HKO HKO
4 years ago
PS we cook a lot, including roasting, and the electric is fine.
C Wolfe
Original Author
4 years ago
@HKO HKO Beautiful kitchen. Thanks much for the photo and the recommendation. Nice to see what the 36 inch looks like over the oven. Did you get a Miele hood?
HKO HKO
4 years ago
No, it’s a zephyr. I was trying to save a little money after the Miele all fridge column and the sub zero freezer drawers....
PRO
Jeffrey R. Grenz, General Contractor
4 years ago
Whatever you do, its time to run properly sized gas and electric lines for your selection.
C Wolfe
Original Author
4 years ago
Ok kitchen designer emailing me tonight for final choices!
Where things stand:
Miele CSO - plumbed
Bosch Benchmark 36 in French door
Sharp micro drawer:

The contenders - as in OP, I have to have induction over oven of same brand:

Wolf 36 induction + Wolf E: Favorite induction controls, prefer large hob on the right, but the chipping issue, and oven is $$
Bosch 36 Flexinduction + Benchmark Oven: center large hob and controls less appealing, but seems to have best balance of good product for induction and wall oven for its price point. Cooktop design works well over oven. Could get side opening door.
Miele 36 induction + Miele Pure Line Oven: Like Miele layout of induction cooktop, less a fan of its controls, oven is relatively basic and no probe. But would match CSO.

I’m likely going with Bosch but would love any last minute input/votes! Thanks for all the help so far.
ifoco
4 years ago
HKO

The "Song of the DO Do" a book by David Quammen which I have read is true, the do do is extinct but so many other creatures unfortunately. Hate to tell you gas is not and probably not for a long time. We have large supplies of gas, oil as well as coal. Electricity does not just manufacture itself. It gets energy from somewhere, gas , coal, solar etc. Think about it.

Cooking styles vary and gas vs electric varies with people what, where and how they live. If you live in hurricane country or places that frequently shut off electricity, you might not be so enamored with electric cooking as your primary source. Having said that, Cooking with either electric (which induction is) or gas is a very personal choice fitting different people and their style of cooking.

Happy cooking to all regardless of your choice of equipment.

Inga
decoenthusiaste
4 years ago
In areas prone to electric outages I would try this combo.
Induction Mixes with Gas Cooktop · More Info

Almost go time - last minute considering induction/under counter oven

HKO HKO

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Patricia Colwell Consulting

cpartist

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Almost go time - last minute considering induction/under counter oven

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