I'll give you another option but you may or may not like it. We did a single wall oven with a microwave above it and then a slide in induction range with oven. That was much cheaper than an induction cooktop and double (or two single) wall ovens. One thing my builder told us is he prefers not to do double wall ovens because if one of them breaks beyond repair, you have to replace the whole unit even if one still works. Not sure how often that happens but something to consider.

Hmm. A good point. Looking at the layout, do you think the stacked oven/microwave is too busy?

We did one wall oven with micro and warming drawer due to space constraints and, as many here suggested, went with a Breville oven as a second oven. If you don't have counterspace it can reside in the pantry. They work amazingly well. My mom keeps her huge convection version in her scullery kitchen, and has come to prefer it over all other ovens.

I would do the stacked oven/microwave, but I rarely wish I had another oven. If I do (large gatherings), I just rethink my plan. What can be cooked in a slower cooker goes into multiple slow cookers on a table in the garage since I need the countertop area during large-group gatherings. I think the stacked grouping looks fine. Will 30" on that side of the kitchen really be that helpful when prepping?

I have double ovens. If I did it all over again I would do the oven/micro combo instead. If counterspace is your concern then skip the double oven & just get a good convection single oven.

I'm a baker and frequently (once a month-ish and more during the holidays) cook for 20 or more. Double ovens were our jumping off point. We ended up with a range and single wall oven with separate micro over because it was best use of the space. We have few enough base cabinets that I didn't want to sacrifice one to an under-counter microwave, and DH didn't want a low one anyway. And I didn't want it on the counter anymore. We even tried to squeeze in a third oven but that was a non-starter.

How much do you use your microwave? Do you have children? Is yours a two-cook (or more) kitchen?

For the first time in my life I have two ovens. It's really nice and yes, there have been quite a number of times in the past few months since we've been in the new kitchen that they've both been in service simultaneously. I have a (Wolf) Combi-Steam and a convection oven. They are separate units. I know that some people use their combi-steam ovens to reheat. I don't think heavy mw users would find that pleasing, though.

I think you're going to have to consider what you keep on your counters and what will go in drawers or the pantry. Is there enough room? It might be time to do an inventory and plan exactly where these things will live in the new kitchen. It would also be a good idea to consider culling extras and things that get little use. You may even consider storing rarely used seasonal or special event items outside the kitchen if you have space in other parts of the house.

I'd definitely plan it so that you have as many drawers as possible in your base cabinets. This will offer you more useable storage space. I'd also recommend toe kick drawers. I have a large kitchen and I still wish I'd have put in toe kick drawers.

You know...if you have the aisle width, you could pull your base cabinets forward a bit. This would give you more drawer space (if you're getting custom cabinets) and more countertop depth which may help compensate for that 30" for the oven bank.

I have double wall ovens and love having the option to use the 2nd, even though we don't need it often. I put a built-in microwave under the counter to avoid having it take up counter space.

If it's a matter of giving up that little bit of counter space, I'd do it.

Ise the space for double wall ovens and have the microwave in the pantry. The counter on that side of the kitchen is not convenient for prep, so it will be a waste to give up the wall ovens for nothing.

Instead of double full sized ovens, why not do something like one full wall oven and one speed oven? The speed oven can function as both a small convection oven and a microwave.

This is a bit outside the box and may not apply to you, but in my current home, (my husbands grandparents old house)- his grandmother the avid cook and baker, with little room in her kitchen, put an extra wall oven in the basement.. great place for items that take longer to cook, like turkey, and doesn't take up precious counter or cabinet space in a small kitchen:)

We found ourselves in a similar situation where we have essentially a wide galley kitchen, and we wanted two ovens, but we didn't want to give up the counterspace to put in double wall ovens and a microwave.

We ended up putting in a range, and then putting a single wall oven under the counter for the second full size oven. For the microwave, we put a OTR microwave not over the range, but rather over the stretch of countertop over the second oven.

While in an ideal world, if I had a larger kitchen, I would prefer double wall ovens. But given the size of our kitchen, getting that extra 2.5 feet of counterspace is worth its weight in gold, since it makes the area to the right of our stove function as a second meaningfully sized prep area -- I'd do it again in a heartbeat.

Here's a photo (pardon the clutter)

My kitchen has a vignette similar to your drawings. We have double wall ovens, counter space to the right of the ovens, cabinets, a deep drawer (wired for future warming drawer if we wish) and a tv garage (that's always open unless we have company and want to act like we don't watch tv in the kitchen all the time!).

The door on the right goes out to our garage.

And closed tv garage:

In small kitchens that want double ovens, I often:

• Cooktop, under counter oven, built in advantium oven
• Slide-in Range and built in advantium oven

Advantium ovens use light speed technology. These ovens are amazing and have 4 functions: Microwave, convection, speed light cooking and warming drawer function. So you have four ovens in one! It works great as a 2nd oven. They come in 220 or 110 versions. I've read the 220's are a must! They are PRICEY! But the over the range ones are not that bad. You can still use an over the range as an 'over the counter' and still use your chimney hood.

In your small kitchen...definitely I would rather have the counter space...and your kitchen will also feel a lot less crowded!

Ps. just noticed Matt's photo....that's an over the range microwave installed over the counter.

Another option is to use a range-oven combination appliance that has two ovens built in a traditional type oven. The top one is shallow but great for when you only need one shelf. The other is more typical in size and has two racks. GE, Whirlpool, Kitchen Aid all have versions of this.

This may not be enough room for an avid baker but could be great for someone with a small kitchen who wants to be able to cook two things at different temperatures at the same time, such as baking chicken and roasting veggies.

Thanks so much everyone! I knew this was the place to come for advice.

I think your oven wall design is fine.

I just want to warn you - unless you and your family are short, a wall oven mounted under the counter is usually too low. Full-size wall ovens mounted under the counter are lower/closer to the floor than an oven in a range - are you sure you want that?

When we were planning our remodel, I suggested mounting an oven that way and, thankfully, my Kitchen Designer advised against it. To support her advice, she showed us an oven installed under the counter - and she was absolutely correct! Once we saw how low it was, we immediately nixed it!

We are a relatively tall family (5'10" to 6'7") - but as the shortest, even I would never want an oven that low!

(You can see that it's a few inches closer to the floor in Matt's picture.)

Note: I'm more concerned about your lack of usable counterspace b/w the sink and range and the fact that the DW is smack dab in the middle of your very small Prep Zone.