Side Opening or French Door Oven Height Question

11 years ago

last modified: 11 years ago

At what height does the easy access advantage of a side opening (or French door) oven go away? I've looked at them in several stores, but they are mounted near counter height. I'll be installing a wall oven approximately 17-18" above the floor and planned for the Benchmark oven. Now I'm concerned that the side opening is going to be more difficult to navigate at that height. I'll need to order the appliances in two to three weeks, so any thoughts are appreciated.

Sort by:Oldest

Comments (4)

plllog
11 years ago
What's different with the side opening is that you can reach right in without pulling out the rack. Much below 25" to the bottom of the oven, you loose that advantage. Optimal is waist high so you can brace your bent elbows for lifting heavy things. At the height you're talking about, you'll have to crouch down, or pull out the rack. Whereas, a drop down door is a disadvantage higher up, where you have to reach across it, rather than bend over it, in a low position, the door can "protect" the rack. That is, you bump into the door first, instead of jostling, and perhaps dumping, your food, and the door catches burning hot drips and drops and keeps them off your feet.

My oven is at 27" and I wish it could have been higher.
seb225 thanked plllog
seb225
Original Author
11 years ago
Thank you plllog. I'm putting a steam oven above it, so am limited to how high it can be reasonably placed. I may have to build a cardboard mock up of the side opening oven to test out.
Related Professionals
Pine Bluff Kitchen & Bathroom Designers · Owensboro Kitchen & Bathroom Designers · Abilene Kitchen & Bathroom Designers · Grand Junction Kitchen & Bathroom Designers · Idaho Falls Kitchen & Bathroom Designers · Manhattan Bathroom Remodelers · Florence Bathroom Remodelers · Covington Bathroom Remodelers · Middletown Bathroom Remodelers · Lewiston Bathroom Remodelers · Pocatello Bathroom Remodelers · Bismarck Kitchen Remodelers · Salt Lake City Kitchen Remodelers · Honolulu Kitchen Remodelers · York Kitchen Remodelers
plllog
11 years ago
The mockup is an excellent idea. I did a lot of compromising. I have the Gaggenau combi-steam and regular oven. I tried all kinds of configurations but side by side looked stupid and would have crowded the window and slider. They were meant to be stacked and I finally gave in. There was no way in h*ll I was going to have my oven low. I HATE ranges, and their low ovens. The combi-steam is shoulder high on me, so out of the reach of shorter people, but since it doesn't allow for tending without removing the item (e.g., basting), and since I feel secure lifting things out, that's what I went for.

It's a very hard decision. If you can keep the middle of the bigger oven no lower than your hips, and still safely use the upper oven, you should be fine.
seb225 thanked plllog
seb225
Original Author
11 years ago
Thanks again. I'm working within a limited space, though I am changing the footprint slightly with new cabinets. I've been checking out everything with cardboard and plywood mockups. My poor family never knows what crazy contraptions they will be working around during mealtimes!

I know there are compromises, and there will always be "what ifs" and "if onlys." However, I am so thankful for this resource of information to help me make the best decision possible within my parameters, and I'm appreciative of the kindness and thoroughness of everyone who responds to help others.