ONly you can answer that question. Is a 30" big enough for how you cook? is the pic of your space ? Maybe post a to scale plan of your space and see if we can help a bit with layout .

Electric range? Keep 30". Gas...seriously consider the 36"...hard to believe it's $3600 in ADDITION! Wow! Not sure I'd pay that much more for 6". Consider another brand?

I honestly would just stay with the same size.

I would do a 36" Induction cooktop. You don't need as high a ventilation system with it.

IMO cooktops plus wall ovens always cost more than a range so maybe share a bit mor einfo. I have no idea why 30" if electric and 36" if gas . You can for sure do induction but I suggest yu do some research before that choice . First your electrical might need an upgrade and I have now got 3 clients who have gone from the induction they insisted on and have gone back to gas . I do not like cooking on induction plus the fact all of my 6K worth of Italian pots do not work on induction. All of this is really how you decide what you need .

If 4 burners are enough, 30" is adequate. If 5 or 6 burners are required, then you need 36". But, your kitchen is not the biggest, a smaller 30" may look more balanced.

My error. UPDATE: On a range? 30" or 36" are both fine. But with cooktops? a 30" gas cooktop feels tight with the control knobs vs a 36". I know you are looking for a range, so my error. I'm about ready to pull my hair out right now. Two extremely high maint. Clients are driving me up the wall. I'll leave that for the trade only discussion though. ;-)

I have a 36" induction range and love it. Here are some things to consider:

1. The 36" oven is huge. It might be overkill unless you cook larger portions. I have wall ovens as well as the range and only use the range oven when cooking for crowd or baking large batches.

2. You may need to upgrade your electrical if you go with 36" induction.

3. It depends on the type of cooking you do. I love having the extra burner and space be able to use multiple larger pots at the same time.

4. I was able to use a 36" ventilation hood with the induction range but with a 36" gas range it would need to be wider and I believe higher capacity. That can get expensive quick.

5. Lastly what range are you considering that in $3,600 more for a 36" vs. 30"? Or does that figure include extra costs like electrical upgrades or ventilation and MUA?

You can get a 30" with 5 hobs on top. Your kitchen appears to be too small to get a 36" range.

I would go with 30". We are grappling with this decision now--we currently have a 34" range (vintage) and when we remodeled years ago, we left space to go up to a 36" because we couldn't afford to replace the range at the time. Fast forward to today and we would like to go to induction--but the 36" induction ranges are overkill for what we need, and the ovens are massive. (at least compared to the 24" oven we have now!) So we're debating either doing some weird workaround to use a 30" range and somehow fill the 6" of open cabinet and counter space (not a great look) or doing a 36" cooktop with a 27" wall oven (which would fit our needs best, but is turning out to be complicated as a solution too). There are a lot of nice options for 30" ranges, and I'd rather put the extra money into a 30" with more features than a bare bones 36". But YMMV based on your needs and budget.

This is a picture of my kitchen before it was demoed bc of the leak. It is a gas cooktop so I’m looking at the Monogram dual fuel range. A 30” costs $6800 and a 36” range is $10,400. GE is one of the few companies that have 36” ranges that use 30 amp which means I would not have to upgrade my electrical. But I’m not sure if it’s worth the extra cost given the size of my kitchen. I would like it to look balanced.

I bought a 30" KitchenAid induction range with two electric ovens and it is plenty big for my large famly. It has a huge main oven plus a thin secondary oven under the big one (looks like a warming drawer but it can bake cookies, casseroles, roast veggies etc it has its own temp control). So I have two ovens and four burners in 30" of space. Can't beat that. It was $3,000 last Fall at Best Buy. Induction cooks like a dream. I love it.

It would be way cheaper to upgrade electrical than buy a 10k range!! we have induction and love it. we needed the realestate for large skillets and do use all 5 burners at times. i can also plop a cuttingboard on it and chop onions or otherwise use it as counter space if needed. if you can fit your normal cooking pots on 30” i would do that in your space, but for me the extra space is essential even in a smaller kitchen. we did miele 36” cooktop and 27” wall oven under counter. definitely more money than a range (but not a 10k one!).

I''m with cupofkindness: treat yourself to a 30 in. double oven induction range for cooking flexibility: baking, roasting, air frying, broiling, proofing, warming, dehydrating, oven simmering, braising.

IMO, 5 burners in a 30 inch cookspace gets too crowded, especially if the largest burner is placed in the center. Four burners let you use two large pots at the same time comfortably. If you really need an extra burner occasionally, buy a good portable induction hob.

I have to cook on gas. I don’t like cooking on electric. But 36” ranges are shockingly expensive for dual fuel.

Yes, its so easy to keep clean. Induction is incredibly responsive to a change in temperature. You have to see it to believe it.

I had a 48" Wolf gas range in my previous house and did a 36" Wolf INDUCTION range in my new house and I'm really happy with it. My DH and college aged son do some cooking and I really appreciate how much easier the clean up is after they are done! Also much easier to control the temperature on the induction.

We installed a 36" Wolf dual fuel range 6 years ago and I can't imagine how I lived without the 6 burners and the bigger oven! moosemac is correct - you need to think about electrical (range is on its own circuit) and hood (high burner output CFU = bigger hood; there are formulas out there to figure out what size hood to buy; we went with a Best by Braun). Size-wise the 36 doesn't really seem to take up more room than out old 30 inch - I know it's wider but it fits right in. I've never used induction and really didn't even consider it since we have gas, but I know induction folks love it.

I had a Bosch induction cooktop and now I have a 30" Thermador gas range. The Thermador range has been great. Came with a free dishwasher too.

I did not like cooking on induction. I kept worrying about scratching the top surface. I am not hard on things either.

Agree with @cpartist. Do a 36" induction cooktop with a 30" wall oven below. We did the same configuration for a client with a small, galley style kitchen and it's both space-saving and easy to clean.

Bernal Heights Sustainable Kitchen · More Info

I did not like cooking on induction. I kept worrying about scratching the top surface. I am not hard on things either.

My Bosch cooktop is 3 years old and the top looks like it did the day it was installed and believe me, I'm not easy on appliances.

@cpartist That's good to know. Thanks.

I think the difference is because nothing can bake onto the surface, it's so easy to wipe up any spills immediately which keeps it from scratching. I just use a paper towel to wipe up as I go since the surface stays cool.

I cook with cast iron 80% of the time, and my 17-month-old Wolf induction cooktop still looks pristine. I don't slide the iron on the cooktop, and I'm careful about using salt or sugar. But even if I do spill salt or sugar crystals on the glass, they're easy to clean up with a damp cloth because the cooktop stays cool except for the burner directly under the pan.

What I like about induction: the work area is much cooler and more comfortable; low & medium settings do the job; the heat is very steady; the larger burner nicely spreads the heat over large pan areas; easy to clean; love the bridge feature; the All Off button is nice for when you finish the last item & other foods are on the burners staying warm (or if you have a boilover of sticky jam) -- one tap, and all burners turn off.

I can't think of anything I don't like about it. Except maybe because it's so easy to keep looking new, I do clean it after every use -- I go through a LOT more of paper towels.

I looked into induction ranges and they are really expensive too. Appliances have skyrocketed in prices lately. Also, I would definitely have to upgrade my electrical for an induction range. Most are more than 30 amp which is what I currently have.

Oh GE cafe 36” uses only 30 amps so I could buy that one. It’s cheaper than the Monogram so the main issue is space. Can my kitchen handle a larger range?

I’m going to have a 36” hood whether or not I buy a 30” or 36” range bc I feel a 30” hood looks underwhelming. So the larger hood will condense the size of my upper cabinets.

I currently have the 30" GE Mono dual fuel and have owned the 36" in the past. Would not pay that premium for the extra 6". Oven is plenty big on the 30 and the top does not feel crowded due to the open area down the middle. Only 4 burners but unless you are cooking for a large family more than enough room for all 4 to be working with reasonably sized pots at once.

You might want to check out the delivery times if you can. Maybe some brands are doing better than others. We ordered the GE Cafe induction range in Oct. 2021, and the delivery date keeps getting pushed back--now they're saying November, so maybe I'll have it by Christmas! If you're torn between two, that could be a deciding factor.

@Brandi Hamer

I do apologize if this has been mentioned. Please keep in mind that in order to take advantage of induction your cookware will need to be ferrous (magnetic). So before you decide you want to take the plunge into the wonderful world of induction, you may want to check your pans to insure they are compatible. If they are not decide if you are willing to invest in new cookware. Also keep in mind that with cheaply constructed pans there tends to be a humming noise particularly at high power levels. Most people are fine with it, however if you have sensitivities to these high pitched noises you may want to reconsider or make certain you purchase high quality cookware. Cast iron for example exhibits very little noise.

I love induction and have used it for close to two decades. I love to see new people adopt the technology. These are a few issues that have come up over the years though. Just thought you should be aware.