Is a 36" range and Miele speed oven enough?

11 years ago

I have been struggling with the 48" range vs double wall oven for so long and I know it's a matter of preference. I've come to the odd conclusion that perhaps a 36" range and a speed oven (that would also be my microwave) is the best solution. Here are my concerns - please educate me.

48" range oven - I'm reluctant toto buy a giant 8 burner oven that I will always have to bend over for; also I'm concerned about the mini-oven: is it useful? Lastly, it seems that it will likely be uncomfortably hot to cook at the range in front of a hot oven. True? The benefit is that we actually end up with more cabinet space not taking up a whole stack for ovens

Cooktop/wall ovens - this was my first thought. But I kind of want to have the option of the infrared broiler. Is that a worthwhile feature in range ovens? Because you can't really do it in wall ovens as far as I've seen - expeciay when your wall ovens won't be vented. The cooktop plus oven/speed oven combo was also in the differential. I read that sometimes the microwave feature is hard to use in a speed Oven if you are using the oven around the same time.

Is there a solution? I just want to be done either this. Tell me what to do.

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Comments (4)

brightm
11 years ago
I have a 30" BS RNB and a Miele speed oven (6700 in the new series). The only other combinations we considered were a 36" BS and we were initially just going for a built in microwave. When we learned about the speed oven, we jumped at the chance to also get rid of our toaster oven.

There are only two of us, we don't entertain large groups, and we've never had multiple ovens, just to give a point of reference.

The only cons I can say about the speed oven is the rack-changing can be a little annoying and it's a bit too small to fit a couple things I'd hoped to bake in it.

There are many things that I, by nature, would do in a microwave and DH would do stove top (melting butter, heating soup or beans). Our microwave was in a back bedroom for a few months, so I've tried to develop the non-microwave habit.

Therefore, most of what we tend to use it for is the toaster oven end of things. We leave it set up like that. If you plan to go back and forth between use a lot, it could be a bother.

I've only tried a master chef setting once. Seemed to work okay. Just made corn muffins. There are so many different 'manual' settings, we're still getting used to that.

I did make toast in it the other day. It would get easier with time. I had to baby sit it and flip it (I basically broiled it and flipped it). For as often as I have toast, it's great. And I have an old toaster in the cupboard if I wasn't in the mood.

The BS oven and broiler, I love. It's HUGE for a 30". Yes, the door gets hot. No, I haven't had it on while cooking at the range, but it would be hot. Yes, it would be nice if the broiler was bigger, but for what it is, it's great. The oven DOES take forever to heat up.

Feel free to ask any further questions.
jakuvall
11 years ago
My clients with 48's tell me they use the small oven most of the time, come to temp faster, less heat into the room. Even the 30 heats much faster than a 36. Most get a cutting board to place over unused burners gaining back a foot of counter.
1. Range and 30" wall oven- you give up 56" of counter but don't have to bend down. More trips to the gym. In practice a 36 top doesn't really fit more than a hi end 30 since spacing is wider between hobs on a 30.
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schicksal
11 years ago
You'll be more than fine. I sometimes have something going in the Combi-Steam oven and wall oven at once, but that's out of the ordinary. Miele speed ovens are surprisingly spacious inside.
nycbluedevil
11 years ago
I have a 36" Blue Star range and a 24" Miele speed oven. I use the speed oven most of the time. It really does fit a lot and it heats up quickly. When I cook in front of the range when I use the oven, it doesn't feel particularly hot to me. I feel like my range and speed oven is the perfect combo for me.

The ONLY issue is that when I use the speed oven to bake (whether conventional convection or in speed mode) I can't use the microwave until the food is done. And since the oven will be hot, using the microwave to reheat food in plastic containers can't be done so I have to transfer the food. Truthfully, all it means is that I have to plan a bit sometimes. Also, in that case I find that it is sometopes easier to reheat food that have lots of liquids, like soup, on the stovetop.