First—Electric or gas? Options for gas are many, electric not so much. Out here at my country house, we don’t have gas, so when I replaced appliances when we moved in five years ago, I got a 30” Bosch induction range. I am redoing my kitchen now and was looking to find a 36” induction range because I want more cooktop space. There are not many 36” induction ranges that I was interested in, or even at all So we are going with a separate cooktop and wall ovens to get the extra countertop real estate.

Second—a 36” oven takes a long time to preheat. In my other home, we have a 36” Blue Star gas range. Love the range to death, but the oven takes a long time to preheat. So we use our 24” Miele speed oven at least 90% of the time.

I have had a 36 inch for over 15 years. I was a professional chef. I seldom used all burners at once. Oven took forever to get to temperature..

Other cons, expensive to buy and very expensive to repair. The last estimate for repair was $3000.

if you are set on one, this is a long time purchase think carefully.

I have that kitchen, but a little smaller. A 36" would be fine, but with the caveats already mentioned (long time to preheat). I would consider a 30" with a double oven, and if you need more cooktop space, get a portable induction burner.
Also, you should have a prep sink in your island. The distance from the fridge to sink is too far. I love my (your) kitchen layout but it needs a prep sink.

I think a 36" or even 48" would fit fine. You need to think through how YOU use your kitchen and how you'd like to use your kitchen in the future. What do you cook, how often, for how many people, etc. How important is counter & lower cabinet space vs the benefits of a larger range.

What's in your oven stack? I'd consider swapping the frig & ovens.

BTW, I would be hesitant to do a two level island if that's what that is. Keeping the entire island on one level provides a lot more versatility.

Insight gleaned over 70 years. 30 inch induction cooktop and wall oven(s) are sufficient. So much better to have the hood (36 inches) wider than the cooktop. Countertop micro located in an oven cab (cheap to buy and replace). Trash drawer; most right-handed people prefer it located thus; trash (scrape), sink (rinse), DW. Island all one level. Avoid upper cabs if possible by having wide drawers in all base cabs (including island), they hold a ton and allow easy access to everything contained therein (unlike uppers). A well thought-out kitchen is a joy to work in.

... except in this kitchen keep the dishwasher where it is, especially if you don't add a prep sink. If you move it, it will be in the prep zone, and it will block access to all cabinets in the corner. I have that now and it drives me insane. I would actually put the garbage in the island, convenient to the dishwasher, since most trash is generated during prep. most dishes don't need to be rinsed either, just scraped.

Thank you for all responses!!!

I do cook a lot, but I don't see myself using more than 4 burners, if I do get bigger range I was thinking to add grill to it, since I do like grilled food.

I do have gas range right now.. and I will get prep sink on island, you right anj_p,

even if I loose some storage space I gain some functionality, which is I think more important. Any recommendations on the size?

Also i decided to move trash cans to the island. Thank you very much for mentioning this..

Going to the store today to see how 36 range looks like and hopefully understand if I really need it.

Also really want to get feedback from people who has oven separate from cook top. Do you like it?

I never had a separate oven from the cooktop until I purchased this home and I have to say I love this setup as opposed to range. The oven being at an increased height is a great advantage especially as we age. Don't think I would ever want to go back to a range setup.

36 for sure. just Gives more space when using more than on burner.30 in a larger open space looks too small to me.

If you plan to grill indoors, then plan on a very, very good rangehood. You will need the hood to be at least 6" wider than the cooking surface, at least 24"D, and have a strong fan (cfms) to be able to unusual amount of smoke, etc., generated while grilling.

If your range is not on exterior wall, you will need to account for the loss of efficiency due to turns and a longer run. It's not difficult, just plan to size your hood (dimensions & fan) appropriately.

Leave the DW on the right side of the sink. "Handedness" is really immaterial. You get used to the side of the sink within minutes! We're a right-handed family and have had DWs on the left and right and there were no issues for either side. (Currently, it's on the right.)

A few comments:

(1) Given the size of your Kitchen, your Kitchen would benefit greatly from a prep sink in the island. Right now, you have an excessive distance between the cleanup sink and the refrigerator.

(2) Aisles are measured to/from the things sticking out into them the farthest. That includes appliance handles, counter overhangs, etc.

The aisles on your layout appear to be incorrectly measured cabinet-to-cabinet. Cabinets are only 24"D and their measurements do not include doors/drawer fronts & counter overhangs (1.5"). The aisle measurements also do not include your appliances. In reality, your actual aisle widths range from 3" to 6" narrower than the layout states. (Don't feel bad, most architects, contractors, cabinet salespeople, and even some KDs make this mistake.)

•Counters overhang cabinets 1.5"

•Ranges are 27" to 29" deep

•Cooktops fit in 24"D cabs with a 1.5" counter overhang beyond the cab

•Rangetops are around 29" deep

•Wall ovens are around 27" deep

•CD Refrigerators are around 31" deep

•Built-in Refrigerators are around 27" deep

•Standard Refrigerators are around 36" deep

(3) Seating. Be sure to have enough space for the island seating:

•24" linear space per seat

•15" clear leg/knee overhang

That gives you a 41.5" deep island;

1.5" Counter overhang + 24"D cabinets + 1" decorative door/end panel on the back of the cabs + 15" counter overhang = 41.5"

See the "New to Kitchens? Read Me First!" thread for more information.

(FYI...the dimensions are too faint & blurry to read.)

I like having my ovens separate from my cooktop.

If I'm using both an oven and the stove top, I don't have to stand in front of a hot oven while using the top.

The ovens are at a better height for putting food in/taking food out.

One thing I would never recommend and caution people about...do not put a wall oven under a cooktop. If you do, know that the wall oven will be much closer to the floor than an oven in a range...in fact, the oven door's handle will go to within an inch or so of the floor.

When I remodeled I went with double wall ovens and a separate cooktop. Very happy with that decision. Good luck!

Another thing about the range (I am dealing with this very unwelcome surprise right now) - the heavy duty, high BTU ranges require different fire prevention precautions behind the range than a typical residential range. That could include steel framing and cement board behind the range, or a stainless back guard that rises up from the back of the range and is in front of your backsplash. Before settling on a 36” range, find out what it’s requirements are and decide whether you are willing to do what needs to be done. I wish I had known 🤦🏻‍♀️.

It'll fit fine. Separate wall ovens are great (especially with a 36" cooktop because a 36" oven has challenges). I have a 30" range and should have gotten 36". No, not for using 6 burners, but for using BIG pans. I have pans that hang off my range if I try to center them over a burner. But heck, at my height, 3 burners in the front would also be pretty cool.

Had the grill. Don't bother. It was a pain to clean and I had to spend $$$ to get an exhaust powerful enough to accommodate the smoke. Food never tasted better than what I could do outside on propane. Select a 30 with a double oven.

Was at the store and decided not to go with the grill.. did not want to pollute my house..

but I really liked the 36 inch cooktop or range not because I need all 6 burners but because of space.. I can put 3 large pots and they won't bang on each other...

Now I am debating between 36 range or 36 cooktop with the wall oven.

Have a question for people who have a wall oven: Where do you put your large 20x15 rack after taking it out from the oven?

Also for a 36 inch range does anybody know how long it takes to get it to the temperature? For example 375?

Wall ovens are awesome as everybody in this forum will tell. I love our Miele CSO. Can't say enough good things about having a combination steam oven.

As for the stove, both range and range top are great choices. We have a range which conveniently gives us another oven. Wouldn't ever want a cooktop though. When compared to a range top they're just annoying

We chose a 36 inch dual fuel range KitchenAid and no wall ovens. We love our range. It is not fancy like Bertazzoni, Viking or La Cornu but it works for us. The oven heats very quickly. We have been very happy with our choice. My hood is much bigger we went with a 42 inch. My GC handled the venting.

Now I am even more confused.. some of you saying 36 range oven heats quickly and some of you saying it takes a long time to heat.. maybe it depends on the brand?

Some random thoughts.

- A 36" range w/ a 12" griddle will give you a lot of beneficial options (pasted below). If you cook a lot then consider a Bluestar RNB for the better burners.

- Oven warm-up time is rarely an issue for us. You tend to adjust to it. A long warmup also provides better results as all of the surfaces have time to become fully warm which is important with some things. For many breads my wife turns on the gas oven on our range a few hours before she needs it so that it can warm up properly. Gas warm up time varies by manufacturer, oven size, desired temp, and gas composition (which sometimes changes by season).

- If you have the budget and cook a lot then consider a range + wall oven stack. A good gas range like an RNB along with a stack of CSO + Warming Drawer + maybe an electric oven can provide an enormous bit of capability and enjoyment.

- Yes to island prep sink

- Yes to aisle widths

Griddle Stuff:

A good thermostatic griddle can do double duty and in many ways is better and much more versatile than burners. We currently have a 48" BS RNB w/ 4 burners + 24" griddle (that replaced a 36” w/ 4 burners + 12” griddle) and do a lot of intricate cooking/baking and entertaining. We've rarely needed more than the 4 burners but it's also not unusual to have a half dozen or more pans on the griddle doing sauces or keeping something warm. With half of the griddle turned on (typically for us to 150-200°f) and the other half off it's kind of like a linear French Top that you can move stuff around on for whatever temp is needed. It’s a hugely versatile cooking surface.

A thermostatic griddle is a much improved version of what Sasha is doing here: https://www.seriouseats.com/2019/10/hack-your-way-to-a-bigger-stovetop-no-renovation-required.html

When we do need more actual burners we use countertop induction hobs. While we prefer gas burners for most tasks there are some instances where these portable induction hobs have some advantages (besides easily adding extra burners when necessary). They can be placed anywhere so they can keep fondue or chili hot on the kitchen island or the bar in the rec room. A few (Control Freak, Max Burton) have accurate temp & probe capabilities so can be more accurate for some tasks than gas, especially when you’d like to leave something unattended for a bit.

——

There's a big difference in a good built-in thermostatic griddle / flat-top and one placed on top of burners. Built-in Thermostatic griddles have more even heat across their surface, maintain temps better over time and have faster and more accurate recovery time. Burner top griddles have greater temp variance across their surface, huge temp swings over time and usually a very slow recovery time. However, if you have a large thick flat baking steel a powerful enough burners then you can treat it kind of like a Plancha.

For example, I know that my thermostatic griddle is 360°f ± 30° and that it is maintaining that for me. On a burner top the temp will drop down significantly when any food or a pan is placed on it so I either have to continuously make manual adjustments to the burners underneath or put up with the temp dropping and then extremely slow recovery time. While that may be OK for some things (veggies can do well that way on high heat) it’s not so good for other things like crepés or pancakes and it’s quite awful for delicate sauces.

So overall this results in much greater versatility and capability.

Opaon,

Can you also suggest on the second island prep sink. I don't need garbage disposal.. just sink

i was thinking to go with 10in but I am afraid the water will be splashed around the sink..

What do you think?

Yes to the prep sink, 10” is on the small side but what are your island dimensions? (sorry, I can’t read them on my phone). I do have garbage disposals at both my sinks and use them daily, but I understand they aren’t for everyone.

I went with a 30” cooktop but I virtually never have all 4 burners going so it’s not been a problem. I also opted for that size because I chose a double wall oven, thereby sacrificing counter space in an already modest sized kitchen - so I got about 6” back by getting the 30” cooktop. No regrets at all. And in turn I only needed a 36” hood, thus getting a bit more cabinet space. As you can guess, every inch was needed in my kitchen!

I think the important thing is to remember what is important to YOU and suits YOUR lifestyle.

Good luck!

Mom,

my kitchen island is 7.5 feet, so I was thinking about a small sink but I am not sure how small 13 or 10 ...I would love to have another garbage disposal but it means that I have to go with 16 in and that size is too big for.. me

A 15x15x7" works well as a minimum. Make sure to include a hand sprayer. That size provides enough room for rinsing off produce in various baskets/colanders/etc. You can go smaller but be careful as you don't want to end up not being able to fit something in there.

A disposal is not necessary. When you're prepping your produce just make sure to stopper your sink and then clear all of the peelings and stuff out of the sink before unstoppering. FWIW, we have a disposal in our island prep sink but only use it maybe once every 6 months.

Do not go too small on your prep sink - and also do NOT center it in your island. It should be off to one side, with landing space on each side, to give you the most amount of prep space. I would probably put it on the side farthest from the fridge, close to your cleanup sink, so you have a nice big landing space on your island when things come out of the fridge. 10" is too small to be useful in a kitchen, IMO. I agree with opaone, and I would probably do 18" - then you can use it for all things cooking (filling/dumping pots, for example), not just rinsing vegetables.

I have a 14-15" prep sink, off center on my 5x8 island, no disposal. When we relocated our kitchen, the plumber was educating me on the limited times I should actually use a disposal. I did a "stinky garbage" small can under the prep sink, we take it out daily. Having 2 trash locations works well for our family. He said that people who put rice and oatmeal down their disposals will end up having to redo their plumbing years down the road. Little by little it starts to build gunk on the walls...No one needs to jump on this statement with the typical "I've been doing this for 100 years and my plumbing is fine"...just stating what I was recently told. I grew up in Europe, we don't even have disposals there.

I guess I am in the minority but I love having a 36" range. Even if I don't use all 5 burners at once, I like being ablr to have the space for several larger pots at the same time. As for the oven, I use it when cooking larger items or for a crowd but I have wall ovens that I use for smaller items. It depends on your needs. I used it the other night to cook 4 large pizzas at the same time. I don't find it takes that longer to preheat.

Moosemac, I'm with you...space is important. I hated my 30" range, I could only fit 2 12" pans on it at the same time. I have a 48", no because I need 7 burners at the same time, but for the space and flexibility. Mine still has the standard 30" oven, and the small oven heats even quicker. I cook mostly using burners only, so the oven preheat time would not bother me.

I love 36in range too, the space functionality, if I could I would go with 48 and smaller ovens...what stopping me is the price and also the dimension of the hood..

How large of the hood moosmac do you have?

As of the prep sink, thank you very much all who answered... I guess I should go a little bigger,... a little garbage can is a really good idea, thank you... I see how useful it will be..

Now I have to calculate how much cabinet space I have left lol...

Irika, my 48" range is a Hallman (Ilve)...check it out if you haven't yet, currently around 5K. I love it so much, and the griddle is very useful. My hood matches the 48" (Zephyr, 1200 cfm) and works very well. The power burner double ring is amazing! It boils water in just a couple of minutes. Great for wokking also.

So caveat that my new kitchen isnt started yet, but I decided to get a 36" range, not for all the burners but because I like to bake and am excited by the idea of fitting multiple cake layers, cookie sheets into the oven at once, along with heating things up when we eventually entertain again. I'm also getting an advantium speed oven since I need a microwave and I'll have a 2nd oven that I can set at a seperate temperature. It took me forever to finally decide on that though..

The Bluestar 30" ranges famously do fit full commercial cookie sheets. So that would give you the same capacity in a smaller external footprint.