Hi, first post here. I was all set to get a Therm 36" dual fuel range today (propane) as part of kithcen remodel, but then when looking around here, saw a lot of fans of induction cooktops. Are there any 36" cooktop & oven combo's? Regardless, Oven must go underneath cooktop. Any highend brand & performance ok by me. Aprreciate everyone's input. Thanks

Hire a GC well versed in kitchen remodels. Because it will take cabinet knowledge as well as electrical knowledge to do this correctly. You start with the specs of each model you are interested in to see if their clearances are compatible. It's not that difficult, but it's no place for someone who's a novice to begin. Or, perhaps you are a candidate for a slide in range, not a cooktop and wall oven. There are plenty of 30" slide in ranges that won't pose many logistical problems at all. Then you can add a plug in countertop induction burner for those very few times that a 30" surface doesn't provide enough elements for all of your dishes.

Babs, I share your frustration! I have a Maytag Gemini and use both ovens frequently and also love having the option of using a smaller oven to save energy. I am also planning on a 36" induction cooktop but am having trouble figuring out how to fit double ovens in my smallish kitchen. I wish there was a reasonably priced 36" induction range. (I'm currently drooling over that 36" Diva, but when it says to call for pricing I know that means it's out of my price range.) Here are some of the options I've come up with; maybe one of them will help you. (BTW, I have no idea which one I'm going to use, but I don't think we'll be doing our reno for a couple of years due to finances.) 1) Put in 1 standard built-in oven either under the cooktop or on refrig wall. For second oven, use Breville oven. Problem with this is the Breville can't be built-in and I really don't want it on the counter (I would get the bigger one). If this could be built-in below a counter, I think this would be the perfect economical option. 2) Second oven would be a speed oven of some sort (Electrolux, Miele, Advantium, etc.). This is a significantly more expensive option than #1, but it would be built-in which is a plus. In order to do this one, I would have to move the doorway to my dining room so I could take advantage of about 2 more feet of wall space. If you put your main oven below your cooktop, maybe you could fit a speed oven under the counter somewhere else in your kitchen. #3. Sharp SuperSteam Oven. It can be on counter or built-in. It's a steam, convection, and MW. I was thinking I could put this on a shelf over my counter. I think there may be 36" Induction ranges available in a few years, but that doesn't help anyone doing their reno now. It's hard to work 2 ovens into a small kitchen, but it can be done. It suddenly occurred to me about a month ago that if I moved the doorway to my dining room, I'd get rid of a blind corner and gain about 2 feet of wall space which might, just might, give me enough space to fit stacked double ovens. Good luck, and I hope I've helped!

I have both. I started out wanting a 30" gas cooktop (Bluestar) and a 15" induction hob. I ended up with a 30" Miele induction cooktop and a 15" gas wok burner (Miele). I rarely use the Wok burner. I came from a 48" Dacor Rangetop and the Miele blows it away in terms of performance. I did not want a Rangetop because I have small kids around and knobs are fun! For my cooking style, an induction cooktop is preferred. I make everything from scratch. I also use pressure cookers. Making a bone broth using a pressure cooker on Induction is just wonderful! I make a lot of Asian cuisine which has onion bases and before induction, there was very little I could do to prevent burning of the onion paste/curry. With induction, I don't burn the curry anymore. I don't fry foods often but had a hankering for fried chicken last weekend. I made this easily with the induction cooktop. I make a lot of my food from scratch because friends and family have a lot of food allergies so when they come over, they can eat easily. For instance, the fried chicken was gluten free using rice flour and potato starch. A lot of people report how easy it is to cook rice on the induction stove, I don't cook rice on the stove since I prefer the rice cooker for plain rice but when I make things like paella and other mixed rice dishes, the induction cooktop allows me to manage the temperature to a very fine degree. I also use a flat bottom wok on induction now. When I want to use the round bottom induction wok, there is an adapter that I can use on Induction. I also use the round bottom on the Gas Wok hob but rarely any more. As another point, I work in IT and have used Windows Machines for over 30years. I started with DOS based machines. I never thought I would be a Mac fan at all. I resisted it and finally purchased one in 2015. I have not looked back. There is a tool for everyone and you can get what works for you. I try to base my decisions on accurate information and my personal experience. I would ask that you go to showrooms where they have induction cooktops available for testing and make a meal that you would normally make at home. This was the best way to get me to change my configuration. When I went to the show room, I made Pasta and sauce that I make on weeknights. It was so easy to do with induction. I also like that I don't set my kitchen towels aflame anymore:-) One of the points people bring up is the need for new cookware. I never realized it but all my cookware was induction capable from the beginning. I had mainly Demeyere, All Clad, Le Creuset and Cast Iron pans. Good luck!