Yes. It's just that the 36 inch ranges often cost almost as much as the 48 inch. Is a 36 inch range worth it, do you think?

Depends on what you mean by "worth".

For me, I prefer a 36" cooktop with double wall ovens hands down. And it personally wouldn't be "worth" it to me to give up the extra 12" (from the 48" range) when I could instead put it into extra cabinet/counter space or even extra refrigeration...because I think 36" is ideal for me/my family.

So I do think it's worth it to have a larger cooktop than 30" .... but the rest depends on if you have ample room for a 48" to fit everything else you want in your kitchen

>>>following>>>

The range is only the beginning the cost of venting will be as much or more than the range IMO no one unless they cook for 20 everyday needs a 48” range I run a catering biz with a 36” range and double wall ovens IMO a much more useful combo .

Yes! Forgot about that, you will need a 54" space above a 48" range for a HUGE hood. Looks beautiful, but - again - hogs a lot of cabinet space

you have a 30" now and considering upgrading to a 48". You said you're building a new home.

Have you considered the large space you will need for that 48" ?

And even though it's comparable in price to the 36", The vent hood you'll need is not!

Why not get a nice 36" with 5 burners? That ought to be plenty big.

or, something like this with all the other bells and whistles? you could also do a wall oven.

The price differential on a 48" vs a 36" range is about $3,000 for the range alone. I don't consider that insignificant, even in a high end kitchen. You can get a lot for $3,000--extra cabinets, counter space, appliances, lighting, tile, etc. So you need to figure out if you NEED a 48" range. Or if you want to spend the extra money on something that just looks cool ;)

The fact is that a 48" range usually has 6 burners and a grille/griddle, plus an extra oven. If you think that would be helpful in your daily life, then do it.

We also cook a lot - we have a 48inch range which we absolutely love. It allows us to use the giant pasta pots with ease, or to keep soup or sauce cooking and out of the way of other large pans.

There is a gigantic difference in function and comfort between 30 inch range, and a 36 PRO with six burners. I'd highly recommend GE Monogram/ 6 burner/ dual fuel. It is an incredible machine, I have not one client who doesn't love it. Not a single one.

That said? A pro 36/6 burner cook top. and and two 30 inch wall ovens, may thrill you. Also giving you pot and pan storage below that cook.

You need to go to a very good appliance store, get with a PRO KD regarding the entire kitchen and your daily habits. It's about much more than which size of WHAT. Including budget.

IMO need is the driving force and has nothing to do with affording it. Function is the first item on the list of anything you put in a kitchen and the need for a 48” is minimal even resaturants don’t have them anymore because they don’t NEED them.

I have to add that from experience the GE Monogram 6-burner gas rangetop is great. I have one and the ONLY downside to it is that all the burners are the same size. I'd like to have a smaller diameter one for small saucepans.

And the Monogram single 30" wall oven is perfectly serviceable for a small family. If you have a large family and entertain a lot, then you might want a double oven.

The GE Advantium speed oven is also a fantastic appliance. It's a convection/speed/microwave and we use it multiple times a day.

Here we go with the "no one needs" stuff. No one needs half the stuff being put in most of the kitchens I've see on this forum. Are most of the things nice to have of course but are they really needed no.

If you want a 48 inch range go for it. If it is at the expense of other things that are "needed" in the kitchen then no.

The OP didn't ask if she "wanted" the 48" range, she asked if it was worth the price. Part of answering whether it's worth the price, is do you need it? Thus the answers that it's not really needed, so not worth the price.

I have a 6 burner bertazonni cook top. It does have the large double burner, center ones are the same and have a griddle that goes over them, a small simmer one too.

I also have a Frigidaire double oven which both of them have the same features. I found it very interesting how oven features and size vary between brands. Sometimes even both ovens don't have the same features.

I don't ever see me without double wall ovens since I have had them. No bending down to get things out and if something is done ahead of time just put on of them on keep warm and you are all set.

I’m considering a 48” range. (I had in previous house) I definitely don’t need all the burners but I really want 2 ovens, and there’s not enough wall space for wall ovens. I considered a 36 range with another oven in the island. I don’t love that option, the oven in the 36 is massive, I prefer 2 smaller ovens. I’ll probably go with the 48. Price is about the same for the 48 or the 36 plus extra oven.

We just built our forever home, are both avid cooks/chefs, and opted for a different solution. We put two Frigidaire Gallery 30 inch ranges side-by-side, separated by a 12 inch cabinet, then capped the ranges with two 36 inch hoods butted together. Total cost was far below the cost of an oversize range. We get two cook tops, which we use frequently, and two ovens. If you have the space for it, we highly recommend it. No jostling for space. No having to stop making something that takes space to cook dinner. It's not for everyone, but it works great for us. We're still working on the backsplash arrangement, but the attached pic gives you an idea of what we've got so far.

Got a 48" range about 1 1/2 years ago after always having a 30" prior. It's nice to have the space and a built in griddle. I could live without the griddle but its nice to have. Two ovens is nice also, though you can certainly achieve that with single oven range and a wall oven. I got a thermador steam range, the smaller oven is a steam oven which is incredibly useful. Personally I think a good setup would be a 36" range or cooktop/wall oven, a wall steam oven, and a speed oven (or drawer MW). The bluestar RCS is a very good value at 36" and much less than a 48" range.

Is it worth it? IDK. I personally don't have regrets about the money spent, but really depends on your financial situation. I certainly don't NEED it, but I'm at a position in life (one which didn't come overnight or without a lot of prior work & sacrifice) in which I don't have to settle for what I need.

I have a hard time understanding the inevitable comments about how expensive ventilation will be. I can safely say I spent exactly $0 more on exhaust than I would have at 36." My 54" 1000cfm hood was "free" with my other appliances (maybe 3k tops otherwise). Otherwise it needed a 10" hole in the wall (cutting a 10" circle isn't signficantly harder than a 8" hole) and makeup air (which was about $800 and is going to be needed over 400cfm which you'll want with a 36" high output range anyway). It's not peanuts, but my range was about $14k, certainly waaaay less than that.

I'm not sure there was concern over price of ventilation in the responses. I think one of the points being made in answer to the original question was: How much real estate in the kitchen a larger range - and therefore larger hood - will rob from cabinet space, room for other appliances etc.

Since she's building a house, she's smart to ask these questions ahead of time, Houzz is a great resource for planning and executing things in a well-informed manner....or avoid having regrets since someone kindly forewarned you of something/gave you advice.

I would think/hope all considerate input is helpful, even if that input varies by response :)

More perfect answers will come from a posting of the house plan, with the kitchen WITHIN that plan. No kitchen is unlimited space, walls, budget or even options. : )

Hence.......post the PLAN

36 inch MONOGRAM, range 6 burner/ oven 30 inch same

https://appliances.monogram.com/us/specs/ZDP304NPSS#&gid=1&pid=1

. Advantium above. Virtually never a need for more in this house, with plenty of entertaining.

I doubt you'd ever find yourself "making do" . Some making do........: ) huh? Every burner simmers, and you can boil water in 90 seconds on 18,000 BTU's. Nobody will starve that is certain.

What a gorgeous kitchen, Jan. ^^^^^

It was formerly a very dark cherry kitchen with a micro over a 30 inch cook top. So........ a very happy camper at project end.: ) That's the important part.

I will say one more thing. A 48 inch cooker is a most of the time waste. Why? You rarely need more than six burners. The second oven ( small ) hold not much more than a casserole. I'd advise anyone to skip it UNLESS a two million dollar house, and you want need the size impression. jmho.

I went from a 36” range to 48” range in this house. Previously had a 48” in another house. Would definitely do it again. I found the 36” range oven too large for everyday use. Love having a smaller option for quick preheat. And I like my ovens in a range, not in the wall. All the cooking in one location, near the vent for odors and steam- I also have the Thermador pro steam range. Despite what some people above state, there is no right or wrong answer. It all depends on how you like to cook.

You have to be careful with broad statements ... these days two million might not buy you much of a house in many parts of the coasts where land value is high!

“Worth” is a value judgement that only you can make. Location is also involved in assessing worth. If you’re building a 200K house in Georgia, you probably don’t want to spend 20K on cooking and ventilation. If that’s a 1M house in Georgia, you might. If that 1M is in Westchester, it’s probably a tear down and you’ll spend 3M replacing it.

There are other options to get two ovens. Options that are easier for Aging in Place. Like a French door oven together with a 36” range, like this 36” Monogram, with Cafe French door oven and Sharp MW drawer.

Ha, chispa, here's a little 2-bedroom, 2-bath 900 square foot cottage in Montauk, Long Island, NY, asking price $2,375,000.

https://www.corcoran.com/hamptons-real-estate/for-sale/montauk/20-hamilton-drive/5645908?WebID=110465

Linda, what is the grill-like apparatus at the back of the rangetop?

True on 2 mil min and chop off all the coasts. I always use the " middle" for that reason :)

It depends I’d guess on how many people you need to feed, and I guess also personal reasons, I’ve always made do with whatever I get, so I’ve done big Thanksgiving and Christmas dinners in/on a stove that was below the standard size, (probably an apartment sized one) and an antique pretty well to boot. I currently have a standard sized gas stove/oven which I am enjoying because it has grills running all across the top, so there are always places to put pots and pans and when I run out of room, I use trivets and the like. Something to consider is the method by which they cook, and what you prefer, as someone else mentioned, they do seem to come in a wide array of options. You might like having some areas of counter that are burn proof. I’ve never used such a large cooktop before, I don’t think, but I do routinely cook 3 or 4 pot meals, sometimes deserts are involved as well.

My apologies to the OP, but I have a question for Jan, re layout:

ovens, fridge, pantry starting at that door opening next to the cooktop side.

I have basically the same layout but currently a range where the cooktop is in Jan's kitchen. Pantry next to doorway, then fridge.

I am considering switching to a cooktop and ovens. So, starting at the door and going along that side, what's the best layout, oven, fridge, pantry? pantry, fridge, oven? Or?

Should I start a new thread?

I should have included a picture of the 1st floor plan... I like the idea of a 36 inch range with wall ovens.

@nosoccer mom

Since my client is a less than all the time oven user, ( either) and since we wanted a very, very CLEAR path from fridge to range and sink, , and she has another pantry unseen in this photo? That placement made the most sense for her. There is another 5 foot pantry, perpendicular to the one you see, ( opening to hallway separates ) that is solely bulk pantry/ supplies , dog food for three yellow labs....etc.

Your situation may be different by a little or a lot . Best way is a drawing and dimensions : ) for more specific advice.

@ sennanorth

A ten foot "flat" ceiling is an expensive perimeter "cabinet plan" , to look very good..........or it's a gap above cabinetry,

That nook? That is a WHOLE LOTTA desk. We can't see the rest of the plan, so questions arise.I sure wouldn't build it in.

Where if any a breakfast table?

Kitchen:

If you plan your major sink for either prep or clean up under the window? It is too far from fridge and range. It makes it impossible to clean as you go, load dirty dishes as you prep a meal and clean as you go. Put a DW on the island, along with trash.

What is plan for pantry?

Post the entire first floor.

I have a 30 inch stove. There are times that I wish it was bigger just to fit the pots/pans

I went from a conventional 30" range (with the tall riser in back) to a 36" Wolf rangetop. Four burners w/ center griddle.

There is a world of difference starting with the front to back measurement. The Wolf is deeper, deep enough that I can fit large pots front to back. With the old range, large pots had to be placed diagonally to one another leaving only enough room on the other two burners for a small saucepot.

IOW's, it is not the width of the cooker that matters nearly so much as the depth. Can you fit two large pots on the burners, one in front of the other?

Four burners are really all that I ever need. I've 'liked to have' a fifth burner only a couple of times in the last five years or so. (Canning season) If I ever really, really need another burner, I would pick up a portable induction burner (around $50) before I would give up counter and cabinet space for a wider range.

Only upper cabinets will be by stove. Open shelving by sink/window. Kid's craft table will go in nook. Desk is actually 2 that we already have (not built in) so it's the office/kid's space but can become a breakfast nook later if needed. We have a similar set up in our current home and really like it. We usually have 2 cooks in the kitchen. The big sink would be for cleaning and meat prep. The island sink would be for veggie prep and baking area. We currently have a similar layout that works well, but on a smaller scale. Pantry will just be shelves. We haven't met with cabinet maker yet to do the kitchen design/pantry design.

Diana, it’s the trim for venting the oven.

You say you cook a lot, but I think the best question to ask is do you entertain a lot for more than 10 people at a time? Or, do you have a very large immediate family? For most of us, a 36" range/cooktop with 5-6 burners and two ovens is more than adequate. I would tend to agree that unless you have a very large kitchen, I'd opt for more cabinet space vs. range real estate. But if you have both the budget AND the space, go for it.

I'm going with a 48" because I need 2 ovens (family of 6, I cook everyday) but I don't like the look of wall ovens. I'm combining the oven with a 48" hood vent (both already ordered). I know my cooking style, this will work for me.

sennanorth - I LOVE our 48" cooktop, which is flanked by a Stainless Steel surround on both sides. It's a fabulous landing area for hot things directly out of the oven/s.

However... it's all about a functional layout. Do you have space for double ovens and would you be giving up something for the larger cooktop? Please post your layout and the forum will provide great feedback.

The floor plan is posted in previous comments. I'm not sure where to put wall ovens. Didn't really want them.

If you don't NEED a full size second oven don't have one! A mircowave is all you need? Have that and build it in.

I have a 48" in my current home. 36" is really all that I need. If I were to advise you, I would suggest a 36" range top and a stack of 30" double convection ovens. 36" will give you plenty of room to slide pots and pans. With the 48" I find the griddle and small oven pretty much useless for my cooking style. 36" is plenty.

Also, for all the folks who seem to think that width is the only way to get double ovens...

This is 30", and we can make a single sheet of fish sticks in the upper and a turkey in the lower, so not feeling constrained at all...

Thanks, Linda, that explains why my range top doesn't have it--no oven!

Since you don't want wall ovens you could do something like this to maintain counter space.

artful-sensibility

This won't lock you into any particular size of cooking surface or oven size especially if you don't want a 36" oven, but want the 36" cooktop. It is also easier to move or service individual items rather than one large range or even double ovens. We did something similar because we did not want double ovens again. Some don't like bending over into the oven, but it is no problem for us. It is best to go to the appliance store with your own pots and pans and figure out what you feel comfortable with. When there are helpers in the kitchen everybody would have their own counter space and access to water on your parallel island. Others can tend to the ovens while someone is at the cooktop.

@sennanorth - We could not afford some "million-dollar house", but the kitchen was something "I" did not want to have to redo again. So, this house is, in my wife's words, "a kitchen with bedrooms attached".. heh

We have a 48" Culinarian and a wall oven with a microwave above it, as well as 2 dishwashers.

Did we need all that? eh.. nah... (too late, honey.... we already own it!.. lol)..

Would I do it again? Some days yes, some days no. The only "real upgrades"....i.e. the upgrade budget went almost entirely to the kitchen.

To the comments about the 2nd oven, on the range, being too small. We use it ALL the time, sometimes more than the large one. It easily cooks a full size turkey and takes less time to warm up than the larger oven.

It has taken time to get used to. We, essentially, have "3" ovens and they all cook differently. We have to learn how and when to use the convection on the gas ovens, while the electric wall oven is great for other things. I can cook so many cookies etc at once it is silly.. and I love it! ;) When you are standing around in the kitchen, making Thanksgiving dinner, looking for a place to cook one...more...thing... you will surely NOT regret it.

If you can afford it.. get it. You will usually not regret getting it, but I can guarantee you will regret NOT getting it, at some point.

Plan for the larger vent. Plan to enjoy it.. and just go with what your heart wants....and your wallet can easily afford.

R

"even resaturants don’t have them anymore because they don’t NEED them."

As someone who spends a fair amount of time talking to chef's and visiting kitchens in restaurants I can say that this is patently false.

To the OP...

What kind of cooking do you currently do and what would you like to be able to do? How are you for disposable income?

We are going from a 36” ( burners + 12” griddle) to a 48” (4 burners + 24” griddle) primarily for the griddle space. We use the griddle not just for normal griddle stuff but for keeping sauces warm or various other tasks. For what we do a 24” thermostatic controlled griddle is much more useful and versatile than burners. We’ll also have an electric wall oven (Miele Masterchef), CSO (Miele XXL), GE Advantium MW/Fastbake, and two warming drawers. The changes from our current kitchen are the addition of the CSO and an extra warming drawer.

Realistically this will all make little difference in what we prepare or how many people we can entertain but it will make cooking a bit less hectic and more enjoyable so for us it will be worth it.

As I've said before, I've seen chef's produce outstanding meals with nothing but two portable burners and I've seen them produce delicious meals on ranges with no more than 11k btu's. I’ve also enjoyed some delicious chef prepared meals cooked over (or under) a simple fire. With anemic burners they won't sauté or do any high heat pan frying. Without enough burners they may limit the number of sauces. But what they will be able to do will be quite good.

And FWIW, if a 48" looks better and you have the money for it then there is nothing wrong with going for it.

I cooked in my wood burning fireplace during a winter storm power outage! It was only boiling water and heating soup, but better than nothing! Only electric appliances at that house. I envied the neighbors across the street with a large underground propane tank. Thank goodness for 3 wood burning fireplaces or we would have frozen!

If it fits your needs, wants and budget, then do what works for your family.