48" range v. double wall oven

last year

We are designing a kitchen and had planned on having a double wall oven (and a separate cooktop), but as I look at options, I'm not thrilled with all the digitization of it- I just want an oven that works well without WIFI and a meat probe, etc.

I'm wondering if a 48" range with 2 ovens would be better. Does anyone have input on what they like and dislike about these options?

One thing I'm worried about with the 48" range is the smaller oven- I'm not sure if the smaller size will be a hindrance. We cook and bake A LOT.

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Comments (4)

cpartist
last year
How big is your kitchen that you have room for a 48" range?

I have what many consider a nice sized kitchen with it being 15'8" long and I would not have room for a 48" range. Well I would, but I'd sacrifice all my cabinet space.

You don't need to get one with wifi, etc. And btw: You're better off with 2 separate wall ovens stacked than a double wall oven. If one of the ovens goes bad, they both go bad.

I have a Bosch 500 which has convection (a great thing) and not much more. Maybe don't look at top of the line.
M Miller
last year
One thing you have to consider carefully when choosing a 48" range is the exhaust hood requirements for it. Ideally the hood should be 54" wide, though many people will put in a hood that is 48" wide. Either way, you will need the accompanying correctly-sized ductwork and makeup air for that size hood. You will also forego upper cabinets to fit the wider hood - that may or may not be important to you. I personally would rather have 36" wide cooktop/rangetop and double wall ovens. You also don't have to bend with wall ovens which may or may not matter to you.

Regarding wall ovens, if you do a little researching, there are ovens that don't have Wifi. But digital controls are the way of the world. Bosch, Frigidaire and Kitchenaid offer wall ovens that do not have WiFi, so look into those. Bluestar is a brand that does not have digital controls nor all the electronic extras - but expect to pay abut $10-11k for Bluestar double wall ovens. I advise staying away from Viking, and also do not get "fingerprint-resistant" stainless steel, which is problematic, just regular stainless steel.
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Hey Linia, I was where you were about a year ago, so here's a couple of things I found. We ended up with a pair of 30" ovens and a separate cook-top. My first piece of advice may be counter-intuitve, but don't loose too much sleep comparing the price differences between the appliances too hard. While the double ovens and cook top are often significantly cheaper than a 48" 'pro-sumer' range (especially a viking or wolf dual-fuel, but even Blue Star and Capital), and as noted below the hood savings can bee significant, keep in mind that the ovens will require a separate cabinet, and the cook-top will require a cabinet as well. As you know or will find out, those are two rather expensive pieces of furniture (although you will gain a bit of storage space with them). The separates get you ergonomic benefits, as you don't have to bend down to get access to the ovens. You also have flexibility in selecting different brands of ovens and cooktop, so you can get induction or special wok rings or whatever you like (I think only Viking makes a 42" induction range), or if you cook on the stove a lot more than use ovens, you can splurge on that element or vice versa. It also allows some more possibilities with traffic in the kitchen. As my fellow Chicagoan noted above, you can use a smaller hood. Finally 2 30" ovens, or even 2 27" ovens will give you more oven capacity than a 48" (where you typically end up with a 30" oven and a 16" oven). Safety factors if you have youngsters (or plan to get them)also tend to separates. The plus's for the range is the fact that you have an instant centerpiece for the kitchen, because its a big honkin piece of (in my opinion) good looking metal (if you don't like the look-then go with the double ovens). It puts all your cooking activities in a single location. While you may need a bigger hood (and some of the things associated with it, look up the phrase "make up air" or MUA around here, make the hood prices in and of themselves look cheap), the hood also ducts any smoke or fumes from the ovens, so if you tend to create smoke or fumes when using your oven, that's a plus. Good luck and have fun choosing.
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My experience is very different. 13 years ago, I put in two full ranges (4 burners on each one) in two different parts of my kitchen. Space was not a problem, and we entertained frequently with multiple cooks in the kitchen. I also have two dishwashers, so was able to make two work triangles. It has worked very well, although I can see your point about trying to cook while baking and the heat generated. The main point I wanted to make was that at the time, I bought an expensive ($1600) Kitchen Aid convection range. It has been nothing but a nightmare. I often cannot broil and cook on the cooktop at the same time--it shorts out the entire range. This happened within the first 6 months of owning it, and the repairman said that the model was really just for show and the circuitry wasn't sufficient to handle heavy cooking! Since then, the electronic control pads don't register, so if I want the oven to be at 350, I have to press in 349 because the 5 and the 0 don't work! The convection never worked properly. Horrible waste of money. I can't wait to get something else, and I'll never get another Kitchen Aid.
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chispa
last year
last modified: last year
No one can tell you what would be better ... it really depends on what and how you cook.

In my previous house I had installed a Wolf DF 48" range. I always found one oven to be too small and the other too big. I also had a 24" Miele CSO XL which I loved and used most of the time. But I barely use ovens in general as I mostly grill meats, steam fish and steam/roast vegetables. We eat simple but good quality ... and I avoid baking or I would weigh 500 lbs ;-)

We built last year and this time I went with a Wolf 36" Induction range and another 24" Miele CSO XL. Again I mostly use the Miele CSO, with the big oven only used when entertaining. It is also 2 of us in the house most of the time now.
lucky998877
last year
I have a 48" in a large kitchen, I didn't sacrifice any cabinet space. My favorite thing about it is the large cooking surface on top, and the griddle 2-3 times a week. BUT this is because my style of cooking is mostly using the gas burners, not the ovens. The larger oven is your standard 30" size, and the smaller one needs its own cookie sheets, trays etc. It's very useful for small batches of cookies, chicken nuggets, personal pizzas etc because it heats up so quickly. The surface area of a 48" is pure joy...yes, I have plenty of landing area on both sides but my favorite is still to use the cutting board on the griddle...perfect for utencils, oils etc while cooking. I chose mine because I dislike the look of wall ovens (I had wall ovens previously, they baked wonderfully), but that's just me, and no one needs to jump on this opinion and defend their wall ovens ;) Know your style, go to a high end appliance store and test a 48". My hood is also a 48" and at 1200 cfm it's plenty.

48" range v. double wall oven

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cpartist

M Miller

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chispa

lucky998877

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