Tiny NYC kitchen: compact oven advice please

2 years ago

Hi all,

In my search for a wall oven (that is to be my one and only oven), I find myself with many desires on a restricted budget and a tiny NYC kitchen, I’d ideally like a:

-24” built in oven (I admit, I am going for built-in oven + cooktop combo for the looks and sleekness. It also does seem easier to clean a drop-in cooktop without sides for crumbs to fall into between the range and counter. My layout does allow for a range option, this is just a preference)
-under $4k
-steam combination oven would be ideal

I did find one such option with some decent reviews, the Jennair Eurostyle series 24” 1.3 steam + convection oven (https://www.ajmadison.com/cgi-bin/ajmadison/JBS7524BS.html) at $3100.

But I am doubting this choice for a few reasons:

-It’s 120V, which on the one hand is convenient (no electrical work will be required, I don’t yet have a 220v outlet), but on the other hand, I question its power (1500w), though perhaps at its diminutive size, this amount of power is sufficient.

-I have general suspicion of “higher end” appliance brands: at least anecdotally, it seems they’re more problematic. I wish a GE or Whirlpool or Samsung had what I am looking for, but I am not sure they have 24” ovens at all!

-never having owned one, am I exaggerating the versatility and magic of a steam combination oven? I do see some posts here where a steam combi oven has become some people’s most used and favorite appliance.

Do you have experience with compact appliances and have some input? Or with steam combi ovens as a primary oven contender (do you find them to be the cat’s meow/or just meh?)?

Should I just perhaps settle for a non-steam but more familiar brand of Bosch with its 500 series European convection ( HBE5452UC, https://www.ajmadison.com/cgi-bin/ajmadison/HBE5452UC.html)?

I know some will be aghast at the idea of using something so small as the primary and only oven, but I am coming from previously, at my last apartment, having a 30” double oven, which I only utilized 1/2 of (the other compartment was permanently used as storage), an experience that led me to question how much oven space one really needs, even if one does like to cook often. I also see many posts here where people with large suburban kitchens and multiple ovens end up using the smaller steam / speed ovens for everyday and the main ovens only at Thanksgiving or when entertaining a few times a year. I live in a household of 2.

Thanks for any input!

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Comments (4)

latifolia
2 years ago
I have lived in four small Manhattan apartments with limited kitchens, so I understand the constraints. There are trade-offs. Personally, I prefer extra counter space and would choose a higher-end range and skip the wall oven.

Do you have gas? Have you looked at the 24" all gas ranges like Bluestar and Ilve? When we lived in Europe, I had a 24" Lofra, which I chose because it had the largest oven of all the ranges that size. It took a turkey or full-sized cookie sheets. It was a great stove.

I can't imagine how a 120 v. oven can heat well enough. Is it self cleaning? When push comes to shove, kitchen appliances need to perform, not just look good.
wdccruise
2 years ago
last modified: 2 years ago
There are several 24" 120 volt steam ovens. You'd have to add a 24" gas cooktop plus a cabinet, countertop, and all the fabrication that would be required to install everything. And all these ovens have very small cavities. Wouldn't it be easier and far less expensive to just buy a 24" gas range all of which have a larger oven? People like the Haier QGAS740RMSS range and it's only $1350 (its backsplash can be installed below the cooktop level to give it a slide-in appearance).
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bouncy5
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I have. Kitchen Aid 24” built in convection oven that I have been very happy with . I have had it for a few years so their current models look similar but not exactly the same . You might want to check them out I don’t really know anything about steam ovens.
User
2 years ago
last modified: 2 years ago
There’s a reason that gas ranges are in the units. You're not going to have the electricity to do any of that. Old buildings don’t have enough service, without upgrading the whole building. Being physically restricted to a gas range eliminates all of your ideas.

And without external ventilation, something like a Bluestar would just be miserable to live with, especially in summer, even though you’d enjoy the food. Nonexistent ventilation drives a lot of the rest of the remaining choices to be insufferable to use.

You really need to have a wake up call here on what is and is not possible within the limitations of the infrastructure. Unless you want to pay the fees to upgrade the whole building. Having actual air conditioning in summer might be worth having the whole building upgrade. But you’re unlikely to get other tenants to agree to pay what it costs.

Tiny NYC kitchen: compact oven advice please

Comments (4)

latifolia

wdccruise

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