I always warn clients of the added expense of exhaust system with a 48' range or cooktop the make up air can be very expensive and the noise is wild and I rarely see the need for a 48" range . I have a catering biz and have a 36" all gas range and double all electric wall ovens

Thanks! I think I'm ok with the make up air, my concern Is it worth the money to go with the full range or cooktop and double ovens. Seams like the 2nd oven in the range is really not useful other than to warm. Wondering how the cooking function is and if there is convection in the smaller one.

FWIW, our 44" ranges offer a side oven (electric convection) similar to those found on North American 48" ranges. Our clients actually find it very useful and typically use it on a daily basis.

I don't often find myself using the small side oven on my 48" Bluestar Platinum, but it has come in handy at times during dinner parties. If I didn't have it, it wouldn't be the end of the world by any means.

thump, thump! thehe