Range vs gas cooktop over oven, and 30" vs 36"

6 years ago

We're having a dilemma related to space, features and budget. We're building a new kitchen in a massive reno. We'll have a 7 ft cooking "alcove," a 13 ft counter run for sink, DW, fridge, and a 10 ft island w/ microwave.

The house we're moving from has a 36" Wolf plus another electric oven in the island. We're figuring not to have a second oven in the new house for budget/space concerns. We cook a lot and bake fairly regularly so size/capacity are important.

We had assumed we'd get a 36" pro style. However, not having ever shopped for these before we realized: 1) they cost so much more on average than 30", 2) the oven capacity is smaller on average (5 cu ft, some less) than, say the top 30" LG or Samsung (6 cu ft or more including dual oven capability), and 3) most 36" don't have any digital features like programming, touch controls or even a simple time cook.

One option may be a 36" gas cooktop with digital electric oven below it which includes nice touch controls; I'm told these would have to be same manufacturer to make sure clearances are OK (Cafe may have a nice option). Price may work out similar to a 36" pro dual fuel. Anyone done this?

Question about the capacity - how would you compare "usable" capacity between a 36" wide, 5 cu ft oven vs a narrower 30" oven with 6 cu ft? I feel like I should know this from experience but would appreciate opinions.

I feel that part of this is uncertainty going down from 36" range + separate oven to just one oven.

I feel like a high end 30" 6 burner with 6+ cu ft oven would be adequate but it makes me nervous.

Part of the uncertainty is how a 30" would look in a range alcove in a big kitchen.

Also if this would look "okay" from a value standpoint in a higher end house in a higher end neighborhood.

Thanks!

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Comments (3)

wekick
6 years ago
On oven capacity, the cubic feet doesn’t tell the whole story. Look at the size of the rack and how much usable space you have from the bottom rack to the top.

There are some prostyle gas ranges that will accommodate a full sized commercial tray even with a 30” range although you may not have much room for air movement. . I know BlueStar does and possibly Monogram. BlueStar also has an electric wall oven that will hold a full sheet. of you want an electric oven instead of gas, I would look for a rangetop and put the oven on the wall. If you post your layout there are people who are really good at helping you with design.
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Patricia Colwell Consulting
6 years ago
IMO a 30” 6 burner is ridiculous there is no way to have all 6 burners have pots on them. I would stick to a 36” gas with an electric oven if you would orefer electric over a gas oven. I have a 36” 6 burner all gas range but I also have double electric wall ovens I run a catering biz from my home I love gas for certain things I bake like pizza and bread for sure . My range is a bertazzoni and does not accomadate commercial pans and I have never found that to be a big deal. remember most commercial ranges do not have self cleaning ovens mine does not but my wall oven s do. IMO most important to really think about what and how you cook. Please do not put a wall oven below and cooktop.
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waverly6
6 years ago
I found that the size played a bigger role in aesthetics than I thought. In a very large kitchen, a 30 inch range may look underwhelming but you may be able to compensate for that visually to give it more presence. My kitchen has a very long wall. I had initially been leaning towards a 36 in induction cooktop with wall ovens placed elsewhere. Because of the proportions of the room, and some other considerations I went with a 48 inch midnight blue Aga Elise induction to be surrounded by white cabinetry and a blue island. Once the range went in, it still looked too small for the space so I had the cabinets on either side painted in the same navy blue to give it more presence.
You are wise to consider the overall proportions of the room. And yes, aesthetics do matter.