Gas or electric?

BlueStar makes a 24" RNB, and you can choose your colors, but if you really don't cook then I reckon the price may be hard to justify.

As does American Range.

As far as gas or electric, I have no preference. My current range is gas, but I've had electric before and I'm OK with it.

As far as gas or electric, I have no preference. My current range is gas, but I've had electric before and I'm OK with it.

Bertazzoni makes a little pro range, and I think de Longhi, too. Avanti has a very cute little prostyle range in either gas or smoothtop electric (Elba).

Another possibility would be a cooktop over a 24" oven. Fagor makes a really nice 5 burner gas cooktop that's about 28" wide, a 27" radiant one, and they have a 30" induction that allows for over-oven installation.

I would get a 24 inch induction hob plus 24 inch undercounter oven. This way, your induction can double as a usable counter when it is not working as a heat source. This will probably be a relatively expensive way to go. However, this combo maybe cheaper than Bluestar. The cheapest 24 inch oven is about $500. This is absolutely no frills oven. I have one of these installed in a rental, and the tenants seem to manage okay.

If you said that you cooked more, I would say Bluestar.

Here is a link that might be useful: This is what I found by googling

kaismom, do you know of a 24" induction that says it's okay for installing over an oven?

kaismom, I asked about the summit and they said no, not over an oven.

Incidentally both fagor and ikea have very full featured 24" ovens.

Here's a pic someone posted of the fagor induction over the ikea oven. He did it kind of off-centered because of the base cabs, but it would look better centered:

{{gwi:1389453}}

I'd go with the 24"w Smeg ovens because of their side-opening door, which makes it very easy to insert and remove food, plus there's space to put a drawer between the oven and a cooktop above. The cooktop should perhaps be offset from an undercounter oven, and perhaps should just be a 12"-to-15" width two-burner unit which is all a small home likely needs, especially if you have an instant hot water dispenser so you'll never need to occupy one of the burners with a water kettle.

That should have been Fagor ovens not Smeg with the side-hinged doors. Smeg does have some very nice cooktops though.

If you have enough room, you can put the oven to the left or the right of cooktop but on the same undercounter run. I don't have a software to show you. But this way, you can have cookware stored under the cooktop and you don't stand in front of the oven when cooking AND you have an undercounter oven without the cooktop over it AND you don't sacrifice the counter space.

>If you have enough room

Yes, but that's the tricky part. In a really small kitchen (and I was working on a 10x6 kitchen when I was investigating this for myself), the problem becomes drawers. You can't use the shallow drawer under the cooktop and you can't have a drawer above the oven, so if you don't stack 'em, you lose a top drawer. And when you only have one or two others, that can be significant. Depends on the layout, but most tiny ktichens I've seen are seriously drawer-challenged no matter what you do. I lived for ten years with only two shallow drawers--one for flatware and one for everything else. Personally, I'd put up with a lot of inconvenience while cooking and baking to get another drawer in a super small kitchen, and having the oven under the cooktop isn't that much of an inconvenience.

I don't get it, why is a 24" range a must? You're kitchen sounds HUGE to me! I have an 8.5' x 7' kitchen and have a normal 30" freestanding range. And for utensils a 30" wide cabinet of 2 shallow drawers and 2 deep drawers for things like plates. Surely you could fit a more standard range into a kitche that large? Not only more useful, they are typically less expensive than the smaller appliances.

I have drawers under my cooktop. Induction. No problem. The cooktop straddles two cabinets so all the steel hardware of the glides is right under the center, and it's not a problem. The hardware is magnetizable. Still, no problem. Nothing heats up, under the cooktop. I store stuff in those drawers. No problem. The utensils don't heat up, the spices don't get cooked, nothing happens, it's a normal storage space, where air moves more than in other spaces because the induction cooktop hasa a fan in the bottom.

I did not lose a top drawer. The cooktop is shallow. It made the drawer lose an inch.

A 24" oven is a fine size for anyone. A frequent contributor to GW has often posted about her baking trays fitting (tight fit) in her 24" oven, and it is efficient. A 24" oven can hold a 17" by 14" pan, giving you more than 15" by 12" useable surface inside the rim of the pan, 184 sq.in. My oval roasting container is 17.75" by 13.5", and it fits my 24" oven. I bought it when I had a 30" range. The thing about 30" ovens is that you have a few inches loose space on each side of the pan. Don't buy a 30" appliance if a 24" is already deemed acceptable to you, your spouse, your designer, your architect and anyone else you are dealing with.

In a small kitchen, it makes a lot of sense.

Ditto kaismom. A larger induction cooktop is OK. There is no significant advantage to having a 24" cooktop.

HTh