Houzz is having trouble this morning...posts are disappearing...please share your kitchen design.

I have noticed some "glitchiness" this morning, too!

I prefer not to post the floorplan, as in my lurking, I have learned that doing so opens up the plan to unrequested advice on how to "better" the floorplan and ultimately criticisms of everything everyone else considers "wrong" with said plan. Suffice it to say, I have chosen a kitchen layout that works for me and mine - and this dilemma has NOTHING to do with the layout.

Are you sure that a 24" wall oven would even be useful? Maybe for a smaller meal- but the capacity is fairly small in a few I have seen and they are usually euro / more expensive. Folks would tell you that a steam oven might be perfect for you.

I like my double wall ovens, but I'd want at LEAST 27" - and more likely 30" if your design can support that.

I would go with the separate functions - rangetop and separate double ovens.

One oven can work.

Just about everything *can* bake at 350F.

Get a roaster oven for Holiday use.

How to Cook Multiple Dishes in the Oven at Once

Save yourself time and money by utilizing your oven for various recipes.
https://www.allrecipes.com/article/how-to-cook-multiple-dishes-oven/

Without context, advice is unmoored to the reality of the constraints. Context is everything.

Personally I would do the 36” range and one wall oven. Small is fine since it’s a second oven and a 36” oven is huge. I have a 48” range and use the little oven most of the time. Fits 1/4 sheet pans and 13x9 pans just fine and I like not having to heat up a big oven to cook a small dish (preheat time and fossil fuel usage both lower).

I would do instead a 36" rangetop plus double 30" wall ovens. The rangetop (not a cooktop) is a more pro restaurant look. Paired with a great hood, you get your wow factor. And you get your 2 ovens. Bonus: wall ovens mean no bending down when pulling out the turkey or blazing hot casserole. This is Breezygirl's kitchen.

P.S. Keep in mind that a 36" oven is a big cavity to heat, and usually what you are cooking, even a turkey, won't take up that width. Regarding a 48" range, you will need a 54" hood over it, so you will be foregoing upper cabinetry, and also, a 54" hood is very expensive.

Everyone said my 48" range would overwhelm my 12'x13.5' kitchen. I wanted two ovens and my house is 100 years old....I didn't want the tall double ovens as I thought that would overwhelm my space more than a 48" range. I love cooking in my kitchen, so does my husband. No regrets.

Maybe others would disagree but it works for us!

In my opinion option 1. I have a Blue Star 36” range, which I think has a wow factor and if it were in a color, even more so. Our second oven is a Miele speed oven. It is 24” but fits everything pretty such and it is my go to oven 90% of the time. It goes undercounter so it is sleek. Also doubles as a microwave. A 24” oven that is undercounter doesn’t need a trim kit to make it fit a 30” cabinet. i think the 36” range and a 24” wall oven give the most flexibility. If you want to add a CSO, then maybe you out the wall ovens in a wall cabinet. Then you have three ovens. That’s what I am doing in my Reno in my other home.

I agree with Shannon_WI. Rangetop is what you want if you want it to be prominent.

What you do regarding range w/ single wall oven or rangetop vs. double wall oven depends on a few things: How do you like to cook? Do you like having an oven right below your cooktop for range to oven cooking or is that not something you do often? Are your wall ovens close enough to your range that the distance carrying hot pots is not an issue? Do you want a different fuel source for your ovens? Do you want a steam oven?

Not that you asked, but it might be worthwhile for you to try to find coordinating meals that work for everyone to save yourself some time in your kitchen. Of course, depending on the restrictions, it might be challenging, but there are some meal planning services that help coordinate that for you (I use cooksmarts.com).

@The Kitchen Place - the handsome husband adds to the decor! Your hood is really great. Can you please say what brand and model your hood is?

I have a 36" range - single oven, a 30" GE French Door Wall Oven and a GE Advantium wall oven as well. I use them all. The range oven is huge and would be difficult as an only oven as it take a while to heat up. While I love that oven, it's a lot to heat up just to cook baked potatoes. I love, love , love the French Door oven.

HAHAHA Thanks Miranda...he'll love that you said that! :-)

This kitchen is now almost 10 years old! Wow hard to believe it's been that long. I purchased this range hood from John Tisdel Distributing (Cincinnati) in 2011 at a clearance sale. I got the hood for $400 because the manufacturer was going out of business. It's a 54" wide hood in their "BONANZA" model. Overall dimensions 54W X 18H X24D. That was for the shell only....the blower system I also bought on clearance cost more than the hood itself! I think it was 1200-1400 CFM.

I found the original paper that was packaged inside the box.

click here

https://www.houzz.com/discussions/2349121/rip-independent-range-hoods

I have a 48" Wolf range and don't love the ovens. For me, one is too big and the other too small. I also have a 24" Miele Convection Steam Oven XXL and I love that appliance!

Next project will have a 36" Wolf Induction range and same Miele CSO model. The Miele CSO will get used 90% of the time and the big oven will be for holidays/parties.

There's also the GE Twin Flex wall oven, two ovens in the space of a single oven. You could have your 36 inch range, then have the Twin Flex wall oven for overflow capacity or even as your main oven. I just got one and am so far impressed with it. The "little" ovens are more capacious than they look & bake very well. They have a warm feature too, so dinner stays hot for late diners. Probably all ovens do that, but with the Twin Flex, you're not heating up a big oven cavity just to keep food warm.

One advantage of a wall oven is someone else can be using it & stay out of the way of the range cook.

GE Twin Flex wall oven

I have had a 48” Wolf for 20 years now. All gas. I love it as much now as I did 20 years ago. I use the 18” oven all the time, and the 30” for larger things. It’s 4 burners with a griddle and a grill. We installed red heat lamps above with racks below the heat lamps to keep things warm. We have a warming drawer but rarely use it. If you want the 48” my advise is to go for it, I think you will be happy.

I had a 40" Kenmore electric range with two ovens and it meat all our needs.