Had to go with 30" because that's all I had room for, unfortunately.

Same as SugarCookies. We were limited to 30" by the small footprint of our kitchen. If we'd gone to 36" we would not have had any space on either side - just a freestanding range with a wall oven abutting it. If we'd gone to 48" it would have blocked access to the hall and bathroom. LOL.

I was originally going for a 30 since I never use more than 3 burners at a time, but decided I wanted the griddle and figured it can be covered with a cutting board when not in use for more landing space, so changed the plan to squeeze in a 36.

We went with 30" as well. Could I have found more room for a larger range, probably. Do we realistically need a larger one, probably not. There are just two of us, and I also rarely use more than a couple of burners at the same time. I would like to say that I am a gourmet chef, but that just wouldn't be true. While I enjoy cooking, and do so quite often, I just don't need all the bells and whistles. Now was I tempted to add all of these based on you guys, yep. But I resisted, my budget kind of insisted that I do so!

The architect pretty much designed the range wall for a 36"....I have cased openings on either side of my range wall (one leads to my "office" and the pantry, the other to the butler's pantry) so a 48" range wouldn't fit unless I decided I wanted tiny slivers of c-tops on either side of the range, lol. A 30" range would have looked too small....plus I WANTED as beefy of a look as I could get in my never-ending quest to pretend I am a real cook!

With a large family, it had long been a problem for us to have a 30 inch electric range with only 2 large burners. It would've been a big improvement for us to go to a 30" gas rangetop, and have 4... but we went big, planning for the future, and for two people to work side by side, so chose an 8-burner 48".

If we'd done a range instead of rangetop and dbl wall oven, 48" would've been an even more natural choice, so that we could have 2 ovens. I actually considered getting 2 30" ranges to get 2 full size ovens and all the burners, as 2 smaller ranges was a less expensive option than a 48" range, let alone the 60".

I found a bargain! 48" for roughly the same price as the 30". I couldn't turn it down...

Great question Sayde... and I hear you about the symmetry of knobs too!

My current range is on the "long wall" of an L shaped kitchen. It is, sadly, in front of a window that does not open and there is no vent. Remember- this house was built in 1680. When we do the long overdue reno we will have a vent. In order to do that - will need a 30" range as it will be on the "short wall"....Long answer to a short question.

On the plus side...a vent ..at last.. and the fear of the fire department "coming for dinner" for something smoking on the burner will be a thing of the past!

In my dreams - a 36" would be wonderful and in my catering days of yore - a 48" would have been ideal! If money grew on trees in my yard... it would be something sexy like a French LaCanche....!! Talk about knobs!

The side of our L that's not the sink (window) wall has our range and refrigerator. Our architect drew in a 36" range from the start. I knew a 48" range was doable but would take up more cabinet space than I wanted. Plus it would blow my appliance budget out of the water. I briefly thought about going down to a 30" since there are so many more options to choose from (and to save money). But I really love the real estate gained in the oven and the stove with the 36". So we just kept it that way. I also like the way it looks better in the space. In the end, it's going to cost quite a bit more once you factor in the vent hood, etc. but I'm happy with our choice.

I chose the DCS 30" all gas range because it had a self-cleaning oven and the 36" didn't. My GC was encouraging me to go with the 36" because in his case a griddle would have been important but to me it wasn't. The self-cleaning oven was more important as well as a little extra storage space.

4 burners were never enough on the old stove so I went with 48" with 6 burners and grill. I seriously thought about 60" and maybe in the next renovation. With the 48" you get a large and a small oven. Last night for dinner (OK I was feeding the HS crew members) I used all 5 racks in the oven (and I could have used more) and 5 burners. That 60" would have been handy.

Whew! Sayde I thought from the title you might be moving away from your fantastic kitchen and needing a new range.

I have an older 48" range and I have a love/hate thing with its size for 21 years.

I bought my range in 1991 when there weren't many brand options compared to now. Viking was then the new, trendy range (though with pretty much the same quality questions dogging it then, as now). Mine is a Dynasty/Jade range (pre-aquisition by somebody else, then eventual buy-back by Jade). The Dynasty brand is I think pretty much defunct by now, though Jade Range still gives me excellent service advice/support and parts supply for my now "orphaned" range. At the time I bought my range it was still made with the same built-like-a-tank quality and easy service-ability standards as the regular Jade restaurant ranges, unlike later consumer-grade but pro-styled ranges.

My DH is an inventor and I leave all technical appliance inspections to him. He arrives at the showroom with his tool box and field strips appliances on the floor. He vetoed the Viking in about 15 minutes because he said the fit and finish wasn't particularly great on the easily visible parts so the hidden stuff wasn't likely to be better.

The salesman then showed us the less colorful (plain black or ss were my choices) and less-popular Jade/Dynasty line and invited us to stand/jump up on the oven doors (when open); we did. I liked the feel of the control knobs and the rolling oven handle, so we got interested in it.

The size was settled on because I liked the smaller oven (and still like it best). I do a lot of canning so extra burner space seemed useful. Two things I regret about it: I let my DH persuade me to order it with a char-grill section and I let the salesman talk me into having the larger oven be a convection model. (This was long before GW/KF would have helped me stiffen my spine and get what I -the only cook in our household- wanted!)

The char-grill function is a total PITA and eventually I had the whole assembly removed and replaced by a slab of granite, which turns out to be a very handy adjunct on a stove top.

The convection oven and I have never really made friends. It does OK, but I still prefer the little oven. It would have been cheaper, and simpler, to have a second plain oven instead.

However, you asked about size: I really wanted the little oven (and its fabulous infra-red broiler.) The 30 and 36 inch models had ovens larger than I liked and I would have had to have another wall oven. Also I think the 48" range reminded us, in size, of our wood-fired cookstove which now lives out in the barn (pending the arrival of Peak Oil fuel disruptions).

I am now in the throes of moving my kitchen from one room to another and simultaneously at a point where the Dynasty is needing some attention from my DH with a significant repair. While I wait for this, I have guiltily taken a few peeks at other brands, and sizes. I keep thinking that if I had to replace it (not likely because my DH can fix anything) I ought to consider a smaller one since a 48" range forces space and design compromises. But I don't fancy ovens big enough to sublet as are common on 36" ranges. And I need more top space than a 30" provides.

I am cogitating now about a 30" gas range (with its more-modest-sized oven and gas infra-red broiler), plus a built-in induction domino (haven't seen quite what I like, yet) plus an electric (we are installing solar panels this spring) wall oven. Shameful lack of fidelity to my faithful old range.

If I had to guess what will happen: my DH will get the Dynasty back in perfect condition and I will carry-on cooking on it for another couple of decades, or until propane runs out. Then we will haul the wood cook-stove back in and haul the Dynasty out.

L.

liriodendron -- I kind of resonate with that determination to keep things fixed and going, and like you, I have a DH who is able to tweak and repair. I like your story of the Jade -- if there had not been a Blue Star I would have been going in that direction.

And --we're not going anywhere! Have been in this house since 1977 and have finally got it the way we want it! We did the attic, the basement, all new storms windows, air conditioning, furnace, the bathrooms, the kitchen, refinished all the gum wood trim -- no no no we're not going anywhere!

We are getting a 36 inch Blue Star with 6 burners. It's funny you should ask because today I was meeting with our cabinet maker and GC, and they were pushing me to reconsider a larger range. It would "look like a washing machine." And a range too small was a "kitchen killer." I've been having self doubt all day, but I can't see any reason that I need any larger. I don't need a grill (have one outside and it's warm here), I don't need a griddle, and I have a good electric convection oven from the previous kitchen that we are reusing. Am I missing something? I think a 36 inch seems fine.

I went with 36" because there had been a 30"in the kitchen, and that's too small, but the wall is only 9.5 ft long, so 48" is too big!!

shareher, I was very interested in your response, specifically that you were advised that a 30 inch range is a "kitchen killer." It really resonated with me because I could sense this pressure, in the shelter mags and in the "upscale" kitchens I saw to go "bigger." I have nothing against bigger if you need the function but I felt this perverse resistance to going bigger for the sake of conforming to some notion of what makes a kitchen desirable, fashionable, upscale. So many photos in the mags showing a 48 inch range. It started to make me feel like pushing back. I went for the marble, the copper hood, the hand made tiles, but I quite consciously resisted the larger range. Now as I say I think a 36 might actually have looked better in terms of scale than the 30, but I am content with the 30 as it is truly all I want and need.

But I feel a desire to empower all of us to push back against what the magazines and designers are pushing.

Sayde, I completely agree with your comments. I am resisting the pressure to go bigger when I know I have no need for the extra size--why would I spend thousands more. I think the 36 inch bluestar is a wonderful splurge and resent being made to feel that it is somehow lacking. Whatever. Just to clarify my previous comments-- gc wanted me to move up to at least a 48 bc the smaller ones were "washing machine-like." I dont get it. We just moved from a too big house to one that better fits our family. I hated having empty useless rooms. Our new house is smaller but so much nicer.

I went into the reno assuming that we'd get a 36" rangetop, but my husband was adamant about a 48" because he wanted 6 burners and a grill. I didn't think it was necessary, but because it was the only "demand" on his side for the room, I said fine. We have a fairly large kitchen, and now that I see the range in the room I realize that 48" is the right size.

36" range top and double ovens. I am always baking and cooking so I wanted two ovens. We have a 30" and in the new place we will have the 36" range top. I just feel crowed right now. It is not uncommon that I have 3 burners going and want to grill something. In this house I have an electric grill while use the other burners just because I have to work with what I have. It will be so nice to have all that capacity soon!

Sayde,

I think that if I was making this decision now rather than so long ago when 48" ranges were oddities, not falsely presented as de rigeur in kitchen upgrades, I would feel the same as you. I am, perversely, unattracted to what everyone else is doing.

My reno plans have spanned decades and some of the things I chose/planned on when they were outliers have come into favor and have been adopted by commercial "tastemakers".

I started this with samples (still have them, though they are aged much darker, by now) of natural cherry inset Crown Point, simple, recessed panel shaker-framed cabs with blue pearl granite, all quite novel in 1990/91.

Before I got that project off the ground it went on hold and by the time I got back to it 8 or 9 years later the design seemed too banal so I planned on creamy white cabs and dark soapstone (precursors to the OTK). Then my DH got sick and all was (again) interrupted before the creamy cabs got ordered.

When I cycled back to kitchen projects, I thought white cabs and SS was too overdone so I changed to light grey cabs and white marble. Well, you know where that's gone, so I feel like making still other choices, but nothing has settled in my mind, yet.

Fortunately the stove was purchased in plain basic black and keeps on cooking.

L.

36" rangetop--I chose the size first & the brand second. We had always had 30" standard range and I knew it was too small expecially when we had company & I prepared a large meal. DH & I like to cook together sometimes too. 4 burners wasn't enough, so we opted for 6 which left us at 36" or 48". Didn't want a griddle or grill, so 36" it was! In the end it worked out for perfect symmetry in the kitchen as the 36" rangetop is flanked by 36" cabs on each side. Brand (GE Monogram) was chosen for reviews, low low simmer, double stacked burners & I hate to admit it, but looks. If I could have gotten an Ilve, Fratelli Onofri, La Canche, La Cornue or Bertazzoni in a rangetop with those same features, there would have been no contest in the looks department!

I originally planned on a 30 inch but liked the burner placement and sizes of the 36, so redesigned the kitchen for the 36 inch. I don't know that I really need 36 but it sure will look nice!

For 23 years we lived with a 30" Caloric gas range with self cleaning oven.
We produced a lot of good meals on that thing, including the occassional annual 4th of July party turducken.
When we decided it was time for the kitchen to go, we only ever considered a 36" 6 burner range.
Not that we'll ever have 6 burners going at once, but because we needed the extra real estate.
On the old range it was often difficult to have 3 pans on the range at the same time.
So, even though we have a small kitchen, we went for a 36" 6 burner Bluestar.
We couldn't be more pleased with our decision.

I had originally planned to reno my kitchen leaving my Grand Dame -- a 54" wide, antique Smoothtop range with 6-burners, double ovens, and 2 warming ovens inherited from the POS-- as the focal point. Unfortunately, due to actual fragility of that 90 years+ the rough handling of a moron plumber, the beloved Grand Dame did not survive the reno. But my desire to still have a new kitchen with a high efficiency, big range sporting antique looks did. I then narrowed my replacement choices by deciding to go with a brand new reproduction-style range rather than a vintage model in good condition. That final choice really narrowed the field and led me rather quickly to the Aga 6-4. It was love at first sight. The 6-4 looks very much like the classic Aga but is a modern-day cooking machine that is loaded with 6 pro-style burners and 4 ovens (conventional, convection, simmering and ceramic broiler). It only comes in one size --39." Case closed.

I'm completely unaware about what everybody else is doing, so feel no attraction toward it or aversion to it. I'm totally function over form, and I just know what I need: just enough space in the oven to bake 6 loaves of bread at a time, and enough burners to accomodate cooking meals for 7 people. (Which is 6, not because I cook 6 different things at a time, but because a large pot often hogs so much space that a couple of burners are unusable.) I also needed it to fit into the designated counter run. So right there the size of the range was determined: 36". (But a 48" double oven range would have been amazing!!)

Having 2 full sized ovens was a priority so my choice was either double wall ovens or a 60 inch range. I ended up with a 60 inch dual fuel range and I am thrilled. I love the six burners and appreciate being able to put large pots beside each other. I do not use the griddle or grill as much as I thought I would but I enjoy having the option of using them.

To be honest, my 36" 6 burner gas range is a bit of overkill. But I lived for sooooo long with a series of crappy cooking appliances, especially the last 30" smooth top cooktop, on which I could only use 2 burners at a time because there wasn't room for larger than 8" dia pots on adjacent burners.

OK, I seldom use more than 4 burners, but otherwise, I love love love this range, and its big oven. Looks pretty good in my new kitchen as well.

Ours is a 36" 6-burner Wolf AG. We were one of the people who did a Jade range buy-back (also a 36", 6-burner AG) back in 2007, liriodendron.

We knew we wanted something bigger than a 4-burner/30" (though to be fair, a 30" range would have been a step up from our old GE 4-burner which very likely was smaller than 30"). I hated trying to balance 3 or more large stockpots when making large batches of soup or sauce (bound for the freezer) on top of our old range--the two front pots always ended up sticking out over the front of the range.

If we had a bigger kitchen, I'd really love having a larger range with the extra oven, or having our range plus a wall oven.

For us it's really a matter of lifestyle and need.
Have had both 30" and 36" inch both with four burners and for me no. of burners was the issue...I cook a lot and in our renovation chose a 36" with six burners and double ovens. I use at least 3 burners on any given day and the added real estate is good landing strip as I navigate. For large entertaining cooking, I can easily use 4 burners.
we do our grilling outdoors, that's hubby territory.

I needed more cooktop space. The 30 inch Kenmore/GE range that I had was effectively only a two burner because once two large pots were on, there wasn't space for anything but a dinky little pot on the other two burners. And, since I do canning, it was a bit of a nightmare. That & I tend to be more of a rangetop cook.

All that and I wanted either a grill (live in Wisconsin) or griddle so the size was determined--at least a 36''. Decided to go rangetop because I didn't want or esp. need a humongous oven. And, I wanted an open burner because I didn't trust a closed burner to deliver (after owning the Kenmore/ GE). Within those parameters, I went shopping to find the best deal and ended up with great deal on a new Wolf 4 burner w/ griddle rangetop. Bought it four years ago and finally got it installed just three weeks ago and so far, I'm loving it. The griddle is working out great as a 'warming drawer' for things like fish frys and french fries. DSII loves it for making grilled cheese. It's not getting much of a workout yet since we're DIYing the kitchen & cooking is hugely inconvenient given the current state of affairs.

I bought a set of 30'' double ovens off Craigslist.

Now, IF I had it to do over, I think I would go with the NXR range & a much smaller...24 or 27'' single wall oven. That way, I'd have the huge oven for holiday cooking & cookies and the smaller oven for everyday...cakes, mac/ cheese, lasagna, etc.

I chose a Bluestar 48 inch range with 8 burners. My descision was based on what I needed for the way I cook.

I have a normal size oven for when I need it, and a smaller one for extra side dishes or when just reheating leftovers or baking something small.

I chose 8 burners since I can and freeze, cook stocks and large kettles of chili, sauces, etc. I didn't want a built in griddle since I like how my cast iron griddle makes pancakes and grilled sandwhiches. I didn't want a messy indoor grill, and we can grill out most of the time anyway.

I also bought a ruby red one, and am thrilled with it. It's beautiful in my kitchen with my hickory cabinets and large white vintage style sink with legs.

I did what suited me and didn't listen to others. I love my kitchen. Follow your heart.

We choose the 60" mainly b/c DH wanted 2 full sized oven. Do we ever use all of the burners-of course not, but that was the trade off. We do use the griddle often and french cooktop occasionally.

We have a 30 inch 5 burner cooktop. 30 fit into our kitchen. Bigger wouldn't work spacewise because I definitely wanted a double oven on the wall. I figured if I ever need more burners for a special occasion I can buy a portable induction and just take it out when necessary.

It chose me. Our vintage range is 39.5" wide. Heaven help us if we ever need to replace it, but the thing is rock-solid after 50 years and I expect it to outlive us. :-)

I started with the layout first. Once I was able to narrow it down to an iteration I thought I liked I started looking for a range. In my case, it was a 48" range. After a few delays and a few layout and appliance changes, one thing stuck, the size of the range. It always remained 48". Even my refrigerator went from a 36" French door to a pair of 32" ref/freez units. I ended up with a self cleaning Culinarian with a grill.