Oven cabinet questions, questions
Hi,
I'm planning cabinetry for a new kitchen and have a question. I'm debating having a double wall oven cabinet 26" deep at the end of a run of 24" deep base cabinets--both for visual interest and so the countertop will run right into the cabinet. I am buying full overlay frameless cabinets (Ultracraft). If I have a base cabinet with doors (rollouts behind) right next to the 2" deeper oven cabinet, would I technically need a thin filler between the base cabinet and the oven cabinet so that door can open (as one would need if the base cabinet run was ending at a wall)? Or, is the only-2"-deep-wall formed by the oven not deep enough to cause a problem opening the door? Adding a drawing for clarity.
Additional question under picture.
I also have another question. (I don't really want to add filler above if it's needed, and so am also exploring using a 24" deep cabinet, which the KD wants me to). The oven I would like to get has a 23.5" cutout depth listed in the installation instructions. The KD assures me that all wall ovens are made to fit in 24" deep oven cabinets (and that is the standard depth she uses), and she has no doubt the GE I've picked would not be an exception. She says the cutout depth is the depth needed from the front face of the cabinet to the back of the cutout. Well, for a 24" cabinet with a 5/8" thick back wall, the cutout can't be deeper than 24 minus 5/8 = 23.375", which is less than 23.5". She says I'm overthinking it and she's never had one not fit. Hmm. What am I missing?
Thank you!
Comments (6)
aspen75
3 years agoRelated Discussions
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Comments (11)First of all, left-over food does not taste as good after MW-ing compared to warming it up on the stove or in the oven. IDK about nutritional value research but a friend of mine once did an experiment. What happens if you leave a baked or boiled potato on your counter *indefinitely*? It will spoil, will it not? He left a potato cooked in a MW on the counter. The potato did not spoil but disintegrated and he watched it to turn into small black pieces that were not rotten, just weird. Can anyone here interpret this fact? Does it mean that MW changes food structure? Anyway, I never cook in MW and only use it for reheating and - rarely - for defrosting food. I am now curious and I am going to repeat his experiment but this time, using a regular boiled potato as a "control", i.e., I'll leave two potatoes, one boiled and one MW'd, unrefrigerated and see what happens. I just need to get some conventionally grown potatoes as I'd feel sorry to do it with my expensive organic ones, LOL....See MoreQuestion for Wolf E series oven or Gaggenau 280 serie oven owners
Comments (0)Would love to know your experience with either of these ovens. I have had 2 Gaggenau ovens for over 10 years that I have loved. I am doing an extensive kitchen remodel and planned to update the Gaggenua ovens with newer models but the appliance store I use no longer carries that line and service is not readily available in my area. Therefore, I decided to go with the Wolf E series ovens. I keep having second thoughts because I love the side opening door of my Gaggenau's and have so enjoyed cooking and baking with them for so many years. I am not interested in the combi version of the Gaggenua ovens... just the regular convection ovens. Some of the changes they have made to the Gaggenua ovens such as not having integrated rack holders anymore have made me think that I might not like the newer model as much as I like my older ovens. Also... when I purchased them years ago they were state of the art with convection being rather new back then. Would love to know your thoughts... especially regarding how you like your Wolf oven for baking....See MoreBuilding single wall oven cabinet question
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Comments (7)I have that setup with custom cabinets. 36" cooktop over 30 inch oven- the adjoining cabinet sides need to be cut out to fit the cooktop and the drawers decreased in width since they can't extend under the cooktop, although the front drawer panel looks the same. I don't have a picture of mine right now but here is a thread with a picture of the same setup. Look 2/5 down the thread for the first picture (by country_smile, of his/her top drawer). Only the top drawer needs to be modified and then you get full width middle and bottom drawers. I may have pictures of the cutouts before the countertop was put on and will look for them if you would like. Look 2/5 down for picture of top drawer modification in 36 inch cooktop over 30 inch oven...See MoreBuehl
3 years ago
Paula Anderson
last yearHi Aspen I hope you get this I would have preferred to DM you , I’m wanting to use 2 small ovens under the counter side by side a 24” and a 17” , with an induction cooktop , my reasoning is mostly cost and looks , I’d love to get an Italian or French type induction stove but they are around 10,000$ here so it’s not practical, I may end up just using the 24”
We have a regular stove still in our old kitchen that’s remaining
Can you share your experience or knowledge about how close together they could be side by side,and how you made out with the installation of the induction cooktop,I’d love to see your finished kitchen here are some of the inspo pics I have thank you
aspen75
last yearlast modified: last yearPaula Anderson, I didn't install ovens side by side under the cooktop, so I'm sorry I can't help you. I went with a standard double wall oven. Best of luck.
Paula Anderson
last year
Buehl