We have a 1916 home; just a few remarks re our own experience: 1) Are you sure the entire floor is concrete? We have a concrete slab just where the stove was. It is visible from the (unfinished) basement. (The rest is wood subfloor.) 2) When we moved in, the kitchen floor was green linoleum and the small countertop was the same, held in place with metal edging. Don't know how long that it been there, but long. (I think it was real linoleum, but not sure. But it wasn't pretty!) 3) We very much respect our house's character and try to maintain it. But we don't live in a museum. When we expanded/remodeled we matched the mouldings, windows, etc, but felt no compulsion to match every kitchen detail. We put down a "standard" oak floor similar to that in the rest of the house, and used a medium-light, marble-like, greenish granite (with white cabs). It seems completely in sync with the house, even though it is not period. Unless you plan on getting 1919 appliances, you're not going to have a 1919 kitchen no matter what you do. Don't feel compelled to do anything you don't really like, just to be "authentic." P.S. Don't get too hung up on the home's specific style. Fact is, most houses from that period -- like ours -- are a mishmosh of styles, and simply reflect what was currently popular. (As remains the case with most new homes today, though I would say to less pleasing effect!)

Flwrs, Sorry, I almost missed your reply. I have two AEG Ovens. A half and a full. These are two separate ovens, not a combo. AEG is the european... friend? of electrolux. I am located in Oregon and had them shipped in from overseas via a company in Canada. I can give you references to that if you wanted to go to those lengths but I have to say, as much as I love my 1.5 I don't know if I would push the expense and stress of doing it that way onto somone else. Steam ovens ARE pricier. Just flat out. No holds barred. Lol. But they are the only ovens where people seeming to be aiming for smaller in size rather than larger. If you think you might be interested you should put in a new post asking about steam ovens in the name. You'll get a ton of responses. And, for that matter, tons of cool pictures!

Drop back and look how bisque looks with white painted cabinets. It isn't the best companion. This is why most use stainless. It's reflective, and it blends better with any surroundings because of that. Keep a 36" stainless hood over the cooktop. No OTR. You will get better function, and form. There are combo MW and wall oven units in stainless as well, but a 28" wide cabinet will be really really tight for a 27" combo oven. Most would want at least a 30" cabinet for a 27", because the face frame is all of the support on a framed cabinet and you would be cutting away almost all of it. Modern 30" combos need a 33" oven cabinet to provide the proper support.

In terms of overall length, I have from left to right: 48" Freezer(18")/Fridge(30") 3/4 inch side cover panel 120" counter top, therein 36" induction cook top 3/4 inch side cover panel 30" wall ovens 48" pantry (2x24" high cabinets) 2" cover panel to the wall = 249.5" Total I've been going back and forth on the hood. It's probably the most discussed item. Originally we planned to get a custom hood liner built for an insert hood, but now we are leaning towards this very basic BOSCH pull out hood. Minimum mounting clearance over cooktop is 25 3/5". There is no maximum clearance given in the spec sheets. It should come in right around 30-32" clearance (math: 84" tall cab (incl. toe kick) - 36" base cabinets - 15" wall cab to mount the hood to - 2" for the hood hardware = 31"), which is very average as far as I can tell. I was planning to build a custom open cabinet left and right of the hood cabinet which will probably be around 16-17" high to seamlessly integrate the pull-out. See inspiration below.