There is another option. We have a Jenn-Air dual-fuel gas stove with 2 electric ovens below, one large, one small. My wife loves it.

I loved my two wall oven arrangement best. The bottom one wasn’t as low as on a slide in range, so both were pretty easy to use.

GE or Cafe Twin Flex . I love mine. Get a steam or speed oven to complement it for excellent cooking flexibility.

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https://www.geappliances.com/appliance/GE-Profile-30-Smart-Built-In-Twin-Flex-Convection-Wall-Oven-PTS9200SNSS

I have #3 and love it.

What are you planning to use the second oven for? Knowing that would help people give you better advice. If you're already using a countertop oven for most baking, I don't know why you would give cabinet space to an extra 30" wall oven unless you have a very specific occassional need.

Meals generally consist of two to three dishes cooked at different temperatures. One usually bread or deserts.

Renovation factors in a second oven. L

30” of cabinet space to free up limited precious counter space.

Ah. I think you're saying you want to replace the countertop oven with a built-in? Are you looking for both ovens to be under the countertop?

Since you want a 36" cooking surface and 2 ovens used regularly, I'd recommend 2 wall ovens and cooktop/rangetop. A 36" oven takes more time and energy to heat compared to a 30".

Bearing in mind that we do not really cook much anymore (rarely fix anything fancy in the oven) and holiday dinners are now usually at my son's, I am planning a small kitchen redo. I have double wall ovens, but plan to switch to one wall oven with a microwave drawer below it. Then a 36" induction cooktop.

Option 3 three would be my preference for convenience/ergonomics reasons!

Option 3 would be my preference, if the kitchen is large enough. But if a countertop oven is taking too much counter space, it seems like a wall oven stack causes a similar problem. P C, have you figured out what your kitchen layout would be for the various options?

Kitchen designer says choose appliances first
Then layout

You mention limited counter space, so I assume the kitchen area is small.

Kitchen designers say that, in a small kitchen, a range is the more efficient use of space. (Or so I've read.) But I much prefer a cooktop and a wall oven because of the superior ergonomics, and because the tools needed for each appliance (pots & pans, bakeware) are stored underneath them, at least in the kitchens I've had. In my experience, cooktop/wall oven is the more efficient *work* space: ample, handy storage for the necessary tools; separation of tasks (someone else can use the oven without bumping into the cooktop cook).

Are you by any chance considering induction? It's terrific, imo. So easy to clean. There are silicon mats you can get to cover & protect the glass -- that would extend your counter space a bit, so you could set a bowl on it.

A nice thing about the GE Twin Flex: the shallow doors. Easy to reach into the oven, & the doors don't stick out too far when opened.

awm03
Thank you. All good points.
Removing a wall reducing wall /upper cabinet storage. Mostly windows remain.

The odd space has us at a halt.
The space is “T” shaped when the wall is removed.

Trying to work around appliances rather than a solid layout seems backwards but trying a different approach.
I’d prefer Spacing out appliances as you describe (work areas rather than the triangle)
But it rules out an island (obstructs the flow).

Yes considering induction which requires an electric upgrade. Ill look into the protective pads.
Thank you for sharing your thoughts.

If countertop space is precious, why not get a 30" double-oven range?

• Cafe CHS950P2MS1 6.7 cu. ft. Smart Slide-In Double Oven Induction Range with Self-Cleaning and Convection Lower Oven in Stainless Steel (BB)
• Samsung NE63T8951SS 6.3 cu. ft. 4-Burner Slide-In Electric Induction Range with Air Fry in Fingerprint Resistant Stainless Steel (BB)