36" range with single 30" wall oven vs 36" rangetop 30" double oven
Nicole Porteus
3 years ago
Featured Answer
Sort by:Oldest
Comments (7)
wekick
3 years agowdccruise
3 years agolast modified: 3 years agoRelated Discussions
36 ' rangetop with 30 ' oven beneath? Possible?
Comments (8)First, let me address the Warming Drawer (WD) location. Where will the oven stack be in relation to your cooktop (or range)? Very close by? How high off the ground will it be? I'm asking b/c, like you, I had originally planned something similar (MW/Oven/WD and & 30" oven undercounter elsewhere). However, after doing a lot of reading here and on the Appliances Forum, I discovered that WDs need to be under, next to, or directly across from a cooktop/range to be useful. And, they need to be no lower than the middle drawer height. There have been several threads over the years discussing whether people "regretted" getting a WD and asking how often they used it. Almost unanimously, those who placed their WD in one of the locations listed above used their WD rather frequently and did not regret it. Also almost unanimously, those who placed their WD more than 3 or 4 feet or so from their cooktop/range or who put them in too low, rarely used their WD and did regret it. One of those "bad" locations was in an oven stack under either double ovens or under a MW/Oven stack. After reading those threads, I changed my WD location to next to my cooktop...and I'm very glad I did! I use my WD 5 or 6 days a week! As to an undercounter oven, check them out properly installed somewhere. Undercounter ovens are lower to the floor than ovens in a range. This means bending/leaning over lower than with a range. We checked at the recommendation of those here, and realized the oven would be much too low for us! When open, the oven door handle was only an inch or two above the floor! The only reasons I can see for getting a separate oven and cooktop are (1) to have the ovens higher than in a range and (2) features...if you cannot find the features you like for both the oven(s) & cooking surface in a range. I strongly recommend either getting a range for that oven you plan to mount under the counter or mount it someplace else where it will be higher. Or, you could raise your counters a few inches....but unless you're tall that won't work! If you and your entire family are short (and will always be short), maybe an undercounter oven will be OK for you. If you plan to "age in place", then I would suggest neither a range nor an undercounter oven...go with both ovens mounted higher....See More48" range w/ 2 ovens or 36" w/ dbl wall ovens?
Comments (28)A little late to the party, but here's another vote for 48" range if your kitchen can handle it and your lifestyle could use it. You don't need to host lavish parties to use 48" of cooktop and two ovens. Cooking is a serious hobby of mine and I've needed as little as 3 burners at a time to feed 30+, and I've used 6ish simultaneously to feed two. More often than me using all these burners for fancy meals is the two scenarios I don't see mentioned as often on this forum: 1. 48" of cooktop makes it more comfortable for two people to cook at once. 2. You don't need to use 8 burners to make good use of 48" of real estate. I have stock pots that will crowd out 3 burners. I use mine primarily for whole lobster, and large batches of pasta and potatoes, the possibilities are endless. I have several woks that will crowd out 3 burners each. I can make two different stir fries at once with a few side dishes and take up all 8 burners worth of space. I think at the the end of the day, if you aren't sure you need 48" of burner space you probably don't. As many very insightful people mentioned above it depends on your situation....See Moredouble wall ovens vs. large double oven/stove combination- preference?
Comments (17)I use my steam oven for almost everything. It is much better at reheating food than a microwave or regular oven. For example, I had some leftover chinese food yesterday - microwaved rice is usually kind of hard. I put everything in the convection steam oven in the plastic and waxed paper takeout containers, set the oven to 220 degrees at 50% steam for 15 minutes - when it comes out, everything tastes great like it is fresh. If you keep the oven temperature below 220 or so, you can use plastic containers or your regular dining plates because they won’t melt - it’s the same temperature as putting them in the dishwasher. I could reheat the same food more quickly (in about 10 min) if I put it in an oven-safe container and turned up the heat. The food stays moist because of the steam. They’re really good for roasting chicken or broiling fish because the outside gets crispy, but the inside doesn’t dry out. Anything that you’d cook in boiling water on the stove can also be cooked in it - pasta, rice, quinoa, oatmeal, etc. You can stick an egg in there and make a hard boiled egg in 6-7 min. You can steam veggies, fish, lobster. and lots of people use it to get a chewy crust on bread. many people get rid of their microwaves when they have a steam oven, but I still like having a microwave for my kids’ food or some frozen meals. My oven has preprogrammed recipes - for example, you can tell it that you want to cook salmon, broccoli, and rice, and have everything ready by 6pm. It will then tell you what time to put everything in so that it is all ready at the same time - the flavors don’t mix in a steam oven so you can cook fish and broccoli in the same oven without a problem. You can also use it for sous vide cooking because it has very low precise temperatures. So basically it can be used as a regular oven without stream, a pure steamer, a sous vide cooker, or a combination for anything that you want to bake/heat but keep moist. The Miele oven that I have has a plumbed water line so I don’t have to refill the tank. I’ve also used it as an extra warming spot when my warming drawer gets full because you can turn the temperature on very low....See More30” double oven versus 36” GE Cafe Gas Range
Comments (16)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.)...See More
c9pilot
3 years ago
Sherry Brighton
3 years agoNicole Porteus
3 years agoandybp
2 years ago
Related Stories
HOUSEKEEPINGHow to Clean Your Range and Oven
Experts serve up advice on caring for these kitchen appliances, which work extra hard during the holidays
Full Story
KITCHEN DESIGNA Single-Wall Kitchen May Be the Single Best Choice
Are your kitchen walls just getting in the way? See how these one-wall kitchens boost efficiency, share light and look amazing
Full Story
KITCHEN APPLIANCESFind the Right Oven Arrangement for Your Kitchen
Have all the options for ovens, with or without cooktops and drawers, left you steamed? This guide will help you simmer down
Full Story
MOST POPULARSo You Say: 30 Design Mistakes You Should Never Make
Drop the paint can, step away from the brick and read this remodeling advice from people who’ve been there
Full Story
TRENDING NOW36 Home Design Trends Ready for Takeoff in 2021
Bye-bye, 2020! Here are the materials, colors and ideas we think will give a fresh, hopeful start to the new year
Full Story
KITCHEN LAYOUTSHow to Make the Most of a Single-Wall Kitchen
Learn 10 ways to work with this space-saving, budget-savvy and sociable kitchen layout
Full Story
BEFORE AND AFTERSReader Kitchen: More Space in San Francisco for $36,000
Adding cabinets and swapping out appliances help improve the function of this California kitchen
Full Story
KITCHEN DESIGNSingle-Wall Galley Kitchens Catch the 'I'
I-shape kitchen layouts take a streamlined, flexible approach and can be easy on the wallet too
Full Story
REMODELING GUIDES11 Reasons to Love Wall-to-Wall Carpeting Again
Is it time to kick the hard stuff? Your feet, wallet and downstairs neighbors may be nodding
Full Story
KITCHEN ISLANDSKitchen With Double Islands Pleases a Baker and a Smoothie Maker
With multiple refrigerators and ovens, this space easily accommodates a couple of cooks and their guests
Full Story
ci_lantro