These boards have been very useful in thinking through so many of my dilemmas about doing a lower budget remodel of a galley kitchen. My big problem is that in order to minimize costs and hassles, I can't really do much moving of appliances. In particular right now I have a 30" gas range in a corner sharing space with a sink and dishwasher along the shorter wall of my galley. Because the house is on a slab, moving water and/or gas lines would probably be a non-starter (I realize it can be done, but I think the cost and headaches are more than we want to deal with right now.) This has really been bugging me because the 'best' layout that anyone has come up with for my kitchen still feels very awkward with the range, sink and dishwasher all crammed on a 108"ish stretch of wall.

After spending some time in someone else's kitchen, the thought occurred to me that maybe I should give up the gas. I like cooking with gas, but I'm not a huge cook - I have 2 small kids, a ft job, a noncooking spouse... so cooking is more a necessity than an art. And from my initial attempts, I think that switching to a cooktop / oven setup on the other side of the galley would buy me more space for a pantry. We're already doing a lot of electrical work including a heavy up with this remodel because our current setup is so old, so I don't think it should be a big deal to incorporate whatever is needed for this.

But since I'm pretty clueless about these things, I'd love some input from people who know better - is it foolish to consider switching from gas to induction? The real downside I can think of is that it will cost me more than a decent middle of hte road range would, but I'd rather spend a bit more than sink $25k into what feels like only a modest improvement in functionality on what we currently have.

I'd also love any thoughts on whether it's possible to put an induction cooktop in front of/underneath a window. I've seen some old posts on the general question of ranges/cooktops and windows (where there is soem debate about code and appropriateness) but it seems to me that an induction cooktop would be less of a problem than, say, gas. But as I said, I'm clueless so any advice/input would be greatly appreciated. Thanks!