Not all 48" ranges have ovens "on the floor". Mine certainly doesn't. The bottoms of the oven aren't very low and anyway I use racks which make the level of cooking just at the bottom of the easiest-reach zone. Not problem for me to reach, and easily look down and into the pots. And the broiler is in the ceiling of the small oven so it's at about the level of the bottom of a typical top drawer in a cab. I do a lot of cooking that evolves from stovetop to oven and vice versa and its very convenient having it all in one spot. I wouldn't like hauling a very hot cast iron skillet across the kitchen to the oven to finish a sear roast. And I would sorely miss being able to warm up the oven and easily stow serially-cooked things (like pancakes, or fritters) that I was accumulating - and keeping warm - before plating the whole meal. I like having all the HOGS-generators in one place and (theoretically) under one hood for extraction. (I say theoretically because my range doesn't have a hood as it's still in my "temporary" kitchen.) I don't find that it's overly hot standing in front of my ovens, nor a pain because of having to stand aside. I rarely have both ovens and all 6 burners going so I can switch things around as necessary. (I only have 6 burners on the 48" because I have removed the char-grill section and replaced it with a granite slab, but that's a whole 'nuther story.) My machine is all-gas because I wanted it that way. And it's older - verging on two decades now - so it's not as high at BTU as some available now. I really, really, really love my tall, narrow, smaller oven and use it more than 75% of the time. The larger one (a convection model) is almost too big. And if I had larger wall ovens I would be fussed about heatng them up for a couple of baked potatoes or a single cake. The major con I can think off is that a 48" range is inevitably one of the main drivers in kitchen design simply because of its size. It is the proverbial 400-lb gorilla. My range is an old Jade/Dynasty, no longer available but will probably outlast me. But if it should die, I'm pretty confident I would always replace it with a range, not a cooktop/double wall-oven setup. I'm not sure I would get another 48" model, however, so I might wind up with an additional single wall-oven used only for baking, not roasting or broiling. HTH L.

Just to clarify, these old style ovens aren't made in this style anymore because people want microwaves and so often a microwave/vent is installed above the stove. Also current codes require that there be some kind of exhaust above the cooktop surface so either you have a dedicated hood or a micro/vent using the above the stove real estate. Do you want two ovens? If so there are ways to accomplish that depending on the size of your kitchen and what you want to use the second oven for. If you have the space, a wall oven or two wall ovens at ergonomic heights is the choice for most people with space. The closest ovens I have seen which replicate the function of the second above the range oven would be a Breville counter top oven. It comes in several sizes and depending on the size you would need a dedicated circuit. These perform really well and have more capacity than the upper oven in my old Caloric which is pictured above.

I believe induction is more energy efficient since all the heat is concentrated on the cooking vessel. None is lost heating around the pot. You may need new pots and pans if you go that route. Induction requires magnetic cooking surfaces. Induction is nothing like radiant heat. The surface of the cooktop does not get hot so spills do not get baked onto to the surface. Nothing can catch fire easily (it would be pretty hard to have something catch fire actually ;-)

Your design has all 3 primary work zones crammed into one small space with a lot of wasted (and expensive) counterspace along the wall. [Primary work zones: Prep, Cooking, Cleanup] It makes it difficult for more than one person to work in the Kitchen Creates a bottleneck around the cooktop b/c everything is crammed into that area. This is the area that should be the most protected from traffic, not the area with the most traffic That bottleneck also is an issue when someone is trying to go from the cooktop to the sink for draining boiling water, etc. -- tripping over/dodging others in the aisle b/c everything is on that aisle. . If it were me, I'd: Move the sink and DW to the perimeter Put a prep sink in the island Have dish storage on the wall around the sink & DW . Now, You can have someone cleaning up/loading the DW or unloading the DW while someone else is preparing a meal (prepping and/or cooking) Dish storage is right next to the DW. This means that someone can be unloading the DW or setting the table while someone else is preparing a meal. . Something like this: Note: Since all or the key measurements are missing, I had to estimate the overall dimensions and island size. [Select/click on an image to see a larger version.] The MW sits in an alcove in the tall oven cabinet in the first layout. It's a single wall oven mounted at the correct height (vs neither quite right in double wall ovens or the bottom right and the top too high). I would include a pullout tray beneath the MW alcove and above the oven for convenient landing space. (See the "options" layout for double ovens and MW drawer instead of MW hanging from the cabinets (which is aesthetically less pleasing)). . Work Zone Map: . Some options: