It depends on the size of your kitchen and comparing whether the extra storage with a 24" range is worth it. But you have already mentioned about being able to fit a turkey in the oven so 30"would be more ideal.

30" range for sure. How much room is there between the 30" range and wall?

Maybe 5 inches. I've seen 2 posts on other forums testifying that 24" range is plenty adequate for roasting a turkey, baking cookies and a full tray of lasagne, etc. Can you say more about why you're so sure about recommending the 30"?

I can't see why a 24" stove would be a problem for baking, but if three burners are ever a need, I would go with the 30". It's only 6", and there are so many specialty cabinets today to make use of any space.
Burners are closely set on the 24" models, so maneuvering pots and pans can be difficult. If you do go with the smaller model, be sure to have plenty of heat resistant counter space around the unit.

30 " stove as its your main kitchen. Standard appliances are preferred and keeps up the value of the home.

We have a 36" gas range/oven and a separate 24" electric oven. We use the elec oven for baking and as a warming oven for parties and holiday meals. The 24" handles some, but not all, cookie sheet sizes, and lasagna pans, but it would be a real stretch to fit a good-sized turkey in there.

Realistically, about the only thing you might pick up with a few extra inches of cabinet space is a slide-out spice rack, vertical tray storage or a very narrow set of drawers. I'd stick with the 30" oven.

It's a 1 bedroom apartment that was appraised at $450,000 pre-renovation (original old, icky cabinets with thickly layered with gooky paint; stained butcher block top on one side, cheap plastic on the other. My investment was $87 K 16 years ago, and now owe less than half that - so I'm not too too concerned about a smaller stove having a big impact on the value of my home....However, I might want to use 3 burners at the same time....but also, I will have plenty of counterspace, and the kitchen is narrow so don't think I'll miss having that space in the middle of the stovetop. Countertops will be quartz - is that heat resistant???

Quartz is heat and stain resistant . Also mold and mildew resistant. good choice .

Are you installing all new cabinets? What is your kitchen designers opinion. Have they provided drawings with both options? Look at the drawings and then decide.

I have a 24" stove. The turkey doesn't fit. The baking trays do, but there is no air circulation once they are in, so the cookies don't bake evenly. Go with 30"!

Go to an appliance store with your lasagna pan or cookie sheet and try them in a 24" model. I lived in an apartment a few years ago that came with a 24" stove, and I hated it! I couldn't even get a cookie sheet in without angling it in the oven (literally, had to wedge it in higher on one side so the cookie sheet would fit, as I also couldn't close the oven door if I turned it lengthwise!)
Another client of mine has a 24" double wall oven from Thermador that came with their house, and it is also far too narrow inside the oven cavity. My client has yet to cook anything large in this oven, and we plan to tear them out and replace them in an upcoming reno.
I would never recommend a 24" oven based on that experience, but I also haven't checked out any other models. I think it would be important to see it in person.

Could you perhaps post a picture of your kitchen?

Yes, you will need to rotate pans, as you should with larger ovens, too- go with a convection model to help air circulation.
The quality of smaller appliances has vastly improved in function and appearance. Definitely ask the dealer about pans; some stove companies make their own, but there's much more available out there today.
Again, it really is about lifestyle. I'm assuming someone who is passionate about cooking and baking wouldn't be writing in with this dilemma. He or she would probably want to know how to fit a 60" in an 8 foot kitchen! I wouldn't opt for a 24" model if cooking for a family of four, but for a smaller family, couples and singles, I think it's fine.

Another opportunity for the 30" range is the free-standing range with two ovens that has become popular for small kitchens. GE, Frigidaire and Kitchenaid have these units. Combine this with a microwave/hood overhead and you have quite the cooking center. http://www.geappliances.com/products/introductions/double_oven_range/

On another note you refer to "Countertops will be quartz - is that heat resistant???"

If you are referring to engineered quartz rather than quartzite found in nature, then you have to be careful in understanding what the companies who manufacture engineered quartz consider "heat resistant". For instance,

CAMBRIA states "Cambria IS NOT heat proof, chemical proof or fracture proof in any form. Be aware of damaging exposure to these potential damaging acts upon your Cambria."
http://cambriausa.com/en/Customer-Care/care-and-maintenance/

CAESARSTONE states "We do not advise putting hot cookware directly on the Caesarstone surface."
http://www.caesarstoneus.com/customer-service/faq/

ZODIAC states "Excessive Heat: Thermal damage, which can occur when a hot pot, pan, dish or any other receptacle or object is left on the countertop for more than a brief period. http://www2.dupont.com/Surfaces/en_US/assets/pdf/DuPont(TM)_Zodiaq(R)_Warranty_11_2010.pdf

IMO, it's to your advantage to have set down space on your stove or you will have to use hot pads or trivets and there may be times when they are not readily available or planned for. By the way, this is not only true with range related cooking but they also recommend them when using cooking units such as electric frying pans, crock pots, or roaster/toaster ovens.

My mother has an electric model of one of those stoves. Top oven interior is about the height of your arm! Fun times trying to clean spills, or get anything out of it without burning your arm on the door, and the only rack is two inches from the heating element. Bottom oven is very low since you're essentially giving up the pot drawer/broiler space for the second oven. Looks awesome, though- highly insulated and cooks great! Works for her since she's more of a stovetop cook/broiler, anyway. All have their plusses and minuses.

Go with soapstone, not engineered quartz, I guess.

I live in a very small house and only have room for a 24" stove. Cookies are NOT a problem, but I have problems fitting all my pans on the stove top at times. I recently bought an Induction burner to see if I'd like that kind of cooking (LOVE IT!!), so that could be an option for you - an extra burner to pull out and use only for those times you need it.

Miele or and European brand for your 24" appliances !!!!!
Buy the proper cook wear that comes with the appliances or is recommended by the manufacture.

Buy your stove for what you do regularly and buy an auxiliary appliance for special events and needs. I bought a 36" range with 2 ovens (both small) because I bake or roast several dishes at the same time at different temperatures. Pans can be found in several sizes. Remember, Julia Childs cooked on a tiny stove while in Paris.