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michael_doleman

Customizing Small Cooking (Cooktop + Oven) Arrangement

5 years ago
last modified: 5 years ago

I've been in limbo on a DIY kitchen remodel for a while; one of the last pieces of the puzzle is the cooking arrangement. The house and kitchen are quite small, and the needs are extremely modest -- there's just the two of us, and we never bake or cook large meals. All our cooking is an extremely simple affair, and we have been wanting to come-up with the most minimal set-up possible.

As it stands right now we quite literally never use the "main" oven (which is part of a 30" gas range that probably is going away). Instead, we always use a very small countertop convection toaster oven.

So for the remodel, I want to save on counter space and simply install a combo that will actually serve the needs we have. Oven-wise, I think what we've settled on is a (true) convection w/steam unit. However, I can't seem to find anything in a small range that features all the various combinations of things looked-for: gas range, steam/true-convection oven with small capacity, etc.

On the small oven capacity: the reasoning there is time & efficiency. Since mostly what we are doing is heating-up small dishes, I am going on the assumption that as we increase capacity we will decrease efficiency, everything else being equal (and also increase the time it takes to heat a dish). Perhaps I'm wrong, though -- I'm operating on assumptions.

Where I've landed with all this is on customizing a set-up by getting a small-capacity in-wall steam/convection oven and installing it into a cabinet below a gas cooktop. This has seemed to make the most sense, even though it's a little funky and slightly complicated. The ovens that I have been looking at thus far are a couple really small capacity units from Smeg (SCU45VCS1) and Fulgor Milano (F7SCO24S1). These are each less than 2 cu. feet in capacity, which -- I realize -- are intended to serve only as an auxiliary type thing, but for us it would be perfect for everything. Again, to reiterate, the large oven has not been fired-up even a single time in probably 5+ years.

So I think what I'm looking for, here, is input on a number of things: 1) is this idea completely whacked and unworkable? 2) are there products or possible set-ups that I've overlooked in my "creative" approach? 3) am I wrong in my assumption that a larger capacity oven is going to be far less efficient and/or much slower in re-heating?

Difficulty level: we do not use a microwave at all and would like to be rid any and all countertop cooking appliances. Also, somewhat on a budget -- probably don't want to spend more than around $2,500 on the whole set-up.

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