Did you mean $600,00?

Go for the 36". It won't look squished. You didn't ask, but you should put in a deep single bowl sink, not a double bowl.

I have a small kitchen with a similar arrangement and a 36" range, although a bit more space. The counter to the left of the range is 24.5" and to the right, it's 28" from the range to the corner. From the corner to the left edge of the sink is 36". I really like my 36" range and would say my space is adequate for how I cook but bigger would be even better. But, then, some of that's my fault since I have things on hand on my counter - microwave on the left counter, jars with flour, sugar and tea along with a knife block, etc. on the right. If you intend to keep the decks clear, you should have enough room. If not, it probably depends on how you cook and arrange things.

Worry on something else..........?

I think you took out a peninsula in a small kitchen/breakfast ? A common 80's layout in a moderately priced suburb? Gave up a dining spot at the slider? Just guessing, but....

Bigger issues than 6 inches .

Show this kitchen with a context. What is all around it? Deck, dining room living room...etc.

You might move soon? Are you doing this for you or for resale? If so , going for a wow versus real function?

Kind of a pain in the neck trek....

Hello -

I think the space can accomodate a 36" range and agree that it has become a standard size in homes these days, with 24" and 30" more appropriate in an apartment sized kitchen.

I'd look at that plan long and hard if you actually cook.......

Not seeing an entire first floor. The price to having a BIG window, and that 5' door could be a sacrifice in a good layout . I'd call the designer back if you have no cabinet order placed. I'd also look at counter, what is that,.....and seam locale which would be better at your sink/center, if using th plan as you posted,.

Picture working in that kitchen.......is the point.

scroll back up as I believe we crossed: )

@JAN MOYER OMG, you are exactly right! I removed the peninsular, and the wall between kitchen and the family room. On the left of the kitchen is the dining room. Underneath the kitchen is the family room. I know the refrigerator is far from the sink and range, but unfortunately that is the only place for it. I tried multiple layouts for this kitchen. I think this is the best overall.

Change that door...................: ) You'll thank me later. A single 30 inch door.

Don't spend ALL that $$$$$$$, when you could have more efficiency, and a ton of storage . Just sayin.

Before I'd invest ? Call the designer BACK.

BTW..... nobody else wants that trek, if you move.

The dishwasher isn't in the best locale on this. But the minor inconvenience is less than the mile of fridge to range. jmho ( sorry for the ugly drawing )

Kind of surprised my cohorts above didn't already nail you : )

@JAN MOYER I saw the new layout you came up. I really appreciate it! My house is from 1970 and it has an uphill backyard. I didn't think it worthied a huge investment to it, so I didn't want to make any change to the outside structure.

But you think a whole new kitchen with an inconvenient appliance layout IS "worth it" ? With new appliances......wall removal......etc? New flooring??

Really? Can only advise......go back....: )

Why? Because for what you pay for a 36 inch Monogram range? You could do Cafe/GE 30 inch and have a new door and the siding outside fixed too. Who's helping you? A cabinet salesman or a KD? BET IT'S A CABINET SALES MAN. wha wah wah .

@JAN MOYER I double checked the triangle rule of kitchen design. The maximum length of the triangle should be 26 feet. I roughly calculated mine. The sum is about 31-32 feet which is not that bad, right?

Okay...... you're at the range, and realize you need X from the fridge asap. : )

Or you simply get used to piling everything you might need on the island.....where your kids will be parked, doing who knows what?

Or your guests will be LEANING all over?

It's your kitchen, I'm certain whatever you had.....you hated.

But. It's KACHING'$$$$$ for a new kitchen. You have a standard opening in that door. I'd look into it. There are probably other possibilities too.

Think of zones.......prep, cook, clean, store.

I’d just buy what you are going to use. i love my 36” induction cooktop but i actually use the realestate and 5 burners at once. most people i know wouldn’t. maybe on this forum 36” is standard but in my neighborhood of very expensive but small homes it is not.

hard to make recommendations on layout without the full picture but i would absolutely not want sink 24” from stove with dw between. i’d walk extra steps and deal with barrier island to avoid that!

I have a smaller kitchen than you do, and reworked the cabinets so I could replace the 30" range with a 36" range. Anyone who is serious about cooking wants more space than 30", and many future buyers would not be thrilled with a 30" range. You have space for the larger range: do it!

Windows, doors and walls have consequences.

Who says it must be a RANGE? A cook top means no oven door to consider. The walls and peninsula were knocked, nobody considered the result of that. Nobody wants to give up the big window. But......with a cook top, with double ovens ?A drawer micro? A far shorter back and forth to make a meal.

There's room for a few options depending cook preferences, but I would not want to schlep between that fridge sink and range.

I'd reduce that door.

The hood and cook are still easy direct venting. As with any kitchen , it depends what you need and can live with. : )

It wasn't "perfect" before, it may not be now. Consequences : )

As to the wow of 30, 36 whatever? It's heat, and isn't your most prominent vista from family room to kitchen view?

Basically........ an easy peasy unload from the dw. ( roughly ) Fridge left of it....

Buy appliances for you, not for the appearance in the kitchen or for the resale value. What works for you, what are you comfortable with or wish you had? What fits your cooking needs and style?

I don't know what your budget is, but in terms of flexibility: I went on an appliance website and set the price parameters at $400-$3999. In this price range there are 285 options at 30" wide and 45 options at 36" wide.

This may sound like there are still a lot of options for replacement at either dimension, but there will be a lot of other factors in play (fuel type, backguard or no, depth, etc.)

I had two situations where I had to help someone find a replacement range and in both cases it literally boiled down to 1 or 2 options that would actually work out of hundreds to start with.

(Depth was the limiting factor in both of those cases.)

Just something to think about, you may want to start out with the most possible options for replacement, since with the current state of appliances that seems to be inevitable.

If you entertain a lot with multiple dishes, I would try for the 36 inch, if you get the two extra burners.

If you don't entertain often, it's a toss-up. Then look to the space available and the costs, and decide what your space and budget can afford.

I really wanted 36 inches, but settled for 30 (budget - I was building my own house and had to cut things in places - and then with COVID shortly after I have not really entertained a bunch of people at once since...)

Going back and reading the comments - 30 inches is indeed sufficient for your kitchen. In your case, 36 inches is not going to value up your home much. And Jan makes some good points about kitchen design.

@kl23 That is actually a very good idea! Thanks a lot! We do have an induction cooktop which we use the most for the hot pot. My husband is also interested in getting a very high BTU open burner at the backyard for stir fry. But we are in MI, so we probably only get 5-6 month usage of the open burner at the backyard.

My 2 cents...

When I am flipping a house and have to redo the kitchen, I will move heaven and earth to get at least a 36" pro style range in a kitchen regardless of whether or not it fits. In my experience, it does increase the value of the home well beyond the marginal cost. So if this is a house that you are actually planning on selling in the next few years, then I doubt you will regret upgrading to a 36" range and may well regret not doing so.

I realize that the people who hang out here generally feel layout and counter space is more important, but submit the people who hang out here are not the typical buyer. Catering to the ignorance of the general population is a lot more profitable than catering to the discriminating tastes of the few knowledgeable buyers.

I also agree that the expected standard changes as price points increase and while that amount may change regionally, I have yet to find a region where expectations didn't increase with house price.

---

Again, all this is predicated on selling the home, if you are going to live in the home, then just get what works for you. For myself, I prefer extra room on the cooktop so I prefer a 36" cooktop even though looking at the volume of food we cook a 30" would seem sufficient. I also have a drawer refrigerator next to the cooktop for items that I might need when cooking.

@palimpsest That is a very good point! Most likely we will get a commercial style range, maybe Thermador. There might be more options for 36" for commercial style range. But in general, we probably have more options for 30".

@JAN MOYER Many thanks for all the efforts you did here. I will take a closer look later today. A little busy now.

We planned a wall oven at the same location on your layout initially but change to a range later. I posted here on Houzz, many people pointed out that wall oven is too far from the cooktop especially considering there is a patio door in between which could be a hazard.

People buy homes for location, school systems number of beds/baths/ a decent kitchen.

I doubt sincerely, ANYONE buying a 1970 ish home in Michigan, pays you for your 36" commercial range. jmho.

They will pay you for clean , light, bright, kitchen. Good lighting. Solid surface counters, a great floor, storage....and the ability to make a great meal.

Unless you are going all high end and up to Sub Zero fridge ? Also a thing nobody really expects. This isn't San Francisco.....the burbs of Jersey or NYC or even LA.

If you are firmly staying "forever"? Different story, perhaps.

But I can blink an eye and "see" what this kitchen was before walls came tumbling down. ........

I can see the inconvenience in the new "plan" too.

I'd get my tush out there, in person, in a dedicated appliance store and seriously consider the HOW of how you cook and entertain. One oven needed or two? Range or cook top.

I looooove luxury. Who doesn't? I love great function just as much.

And how the longest wall is eaten up by window and door: )

Your oven can be a simple of body turn from the island!! You don't stand and "watch" something roast. All I am saying you haven't put enough thought into the entire thing. The sledgehammer probably preceded the kitchen plan: ) It often does........

I doubt sincerely, ANYONE buying a 1970 ish home in Michigan, pays you for your 36" commercial range. jmho.

I flip "bobou's" in the Louisville, Cincinnati, Lexington triangle. These are starter homes usually built in the 50's in affordable areas. Typically they will be two bedroom/one bath or three bedroom/one bath homes and a 36" pro-style range has a better marginal profit in those environments than it does in my house, which has more bathrooms than most of my flips even have rooms.

The more ordinary a house is, the more impactful extraordinary things are. This is the entire secret of rehabbing or flipping houses... mask the massive amount of OK with a few things that are much better than OK.

---

Again, my advice would be different if the OP isn't planning on selling.

I like Jan Moyer's suggestions. You may not need a 36 inch range, probably most people don't. We have a standard range and double wall ovens. I personally love the wall ovens. Mine are smaller than a standard 30 inch range oven, but that normally isn't an issue. That means when I am just using one oven, I am heating a smaller space, which I suspect is more energy efficient. At Thanksgiving, double ovens are wonderful! As for the ovens having the door between them and rest of the kitchen, the important thing is that there is a counter next to the ovens. That becomes your resting spot for anything hot. I use my fridge every single day. But not my ovens. For that reason, I would rather have the ovens away from the main hub of the kitchen than to have the fridge more remote.

With regard to flipping and ROI and such if pro looks and increased width is all it really takes, maybe somebody should just produce an ordinary range with a bigger box and some shiny bits on it and sell it for cheaper than whatever counts for the real thing.

That's what basically happened with refrigerators, I can remember when if you wanted a stainless steel refrigerator to go with your commercial range (your Actual commercial range), you had to get a commercial fridge or a Subzero. And there wasn't a stainless steel DW except a commercial glass washer. And now any old POS refrigerator or DW comes in "stainless look" and if you want something that's not you are back to Subzero and ordering white metal panels for it. Oh well, sh*77y but shiny often rules the day.

Maybe the commercial range turns people's heads but integrated refrigerators and DWs just confuse a lot of people. When I sold my apartment with the integrated Subzero and Miele DW (9 years ago), I would get feedback from showings " Could not find refrigerator" " No DW" . My SO sold the unit again for the current owner a couple years ago and people still couldn't find the refrigerator. (It was clearly described in the listing but nobody reads anything anymore). And this was in a large Northeast major metropolitan area, not the backwoods somewhere,

With regard to flipping and ROI and such if pro looks and increased width is all it really takes, maybe somebody should just produce an ordinary range with a bigger box and some shiny bits on it and sell it for cheaper than whatever counts for the real thing.

May I introduce you to practically every single pro-style range? What you are describing is ALMOST what every single company did, the only difference between your suggestion and what actually happened is that you recommend selling it for cheaper than the real thing and they instead decided to sell it for a bit more than the real thing.

Palimpsest really? OMG clearly there was a fridge, just keep opening doors until you find it? smh (I don't disbelieve your story)

I know they do this with the 30" ones but I felt like this happened less so with 36" or larger. You can get something @ 30" that looks a little more Pro ish than a standard SS for about $900

But with the exception of Premier Pro which has a 30" oven in the 36"...the 36" pro-ish price jumps up to about $3000.

@HALLETT & Co., well it was on the outside of a large archway outside the one-wall kitchen proper. But it was across from the island and it was the only cabinet in that location which should have helped.

" The more ordinary a house is, the more impactful extraordinary things are. This is the entire secret of rehabbing or flipping houses... mask the massive amount of OK with a few things that are much better than OK."

Yeah..........! But do it with things that can go WITH you. Then?

Make ordinary LOOK extraordinary. ....via landscaping, maximum curb appeal. Inside ? Light, immaculate everywhere ! Every single thing works and functions. Buy things you'd love to own ..forever. Your 7/8 k range stays behind, as does the ordinary square footage.

To go from this:

to this:

is $1,800.

I am not going to pretend that $1,800 is not a significant amount of money, but if your net proceeds from the sale increase more than $1,800 it is a good idea.

----

In both my experience and my opinion, you are well served paying a reasonable amount of money to upgrade to a 36" range if you are planning on selling in the near future.

I am a big advocate of ignoring resale in your choices unless you are actually planning on selling in the near future, but the OP has indicated they may be.

Feel free to have a different experience/opinion. I am not saying that you are wrong, I am only adding support for my opinion.

The exact same 1800 could probably shrink the door opening to 36 and allow more function : ) in a better layout.

The only 36 inch I would want is Monogram . But for a lot less? And good looking with great reviews? Thirty inches.

Even then? I'd still do a cook top, deep drawers below, , have two ovens and that better layout.

But not my kitchen : )

Everyone does something really well in appliances. Cook, cool, clean etc. None, do all those things well. Not one of them.

@JAN MOYER - I am unsure why we are discussing my opinion. You disagree... fine.

The OP asked about a 30" range vs. a 36" range. I noted that in my opinion and experience upgrading from a 30" range to a 36" range increases the desirability and thereby profit of a home when selling it.

So far as I know the OP didn't say they only have $1,800 to spend. My advice may well change if the OP says that they can only upgrade one thing in the house, or that they only have $1,800 to spend.

So, just to be even more clear, if the OP spends $1,800 to widen the door, they may benefit from spending another $1,800 on a 36" range. If they spend $180,000 on the remodel, they may still benefit from spending another $1,800 on a 36" range.

I haven't said ANYTHING about the OP's plan or the OP's door, because those things are not relevant to my point. Nor did I recommend any particular range so feel free to substitute a different amount - e.g. upgrading for a 30" Monogram to a 36" Monogram is $1,500.

They aren't relative to YOUR point. They are relative to the op who stated when I showed her more/better layout possibility with a door reduction from 60 to 36".......

"I saw the new layout you came up. I really appreciate it! My house is from 1970 and it has an uphill backyard. I didn't think it worthied a huge investment to it, so I didn't want to make any change to the outside structure."

• ALSO................
• I feel 30” is not too small for me. I have mixed feeling about 36”.

Thus....the comment was in relation to NOT trekking 26 feet (30 OR 36 cook ) to fridge . If avoidable with some $$.

My point? If you don't think the house worthy of kitchen efficiency? Seems Hardly worth (another) 6 inches of IN efficiency. Basically? Nobody looked at the layout. It was all about 6 inches.

Your point isn't difficult to grasp, I got it the first time you made it. I just disagree with it. If the last 40 years have proven anything it is that form outsells substance. So, when it comes to selling a house, a better range will outsell a better design every day of the week. I understand why that isn't pleasing to you, but that doesn't change it.

I don't care about the efficiency of houses that I don't live in. So to respond to your specific point. If adding 6 more inches of inefficiency to a house I am planning on selling gets me more money then I think it is well worth doing.

It is up to the OP to determine how likely they are to sell the home. However, I am confident that since the OP wants a pro style range, they will not regret upgrading to a 36" when they sell.

As an aside... you keep mentioning changing the door but until we have some idea of the cladding, it is impossible to know the viability of that plan. I just happen to have investigated shrinking the 72" doorway in my kitchen for the same reason.

My home is a ten year old brick clad home, they don't make the brick anymore and can't match it. The only way to shrink the door to 36" without painting the lovely brick is add several windows to another wall and attempt to save some brick. So the price was many many times more than your $1,800 assertion... I mean multiply it by 20 and you are still not there.

I guess I could have unmatched brick, but since the OP mentioned possibly selling that is a bad plan. Of course, the OP may have a cladding that makes that a completely viable option.

"a better range will outsell a better design every day of the week"

A "better" might just be the 36 inch cook top and two ovens.

You don't know, and the op didn't investigate a LOT of other options. Beyond what she posted. Neither did you.

She was NOT AT ALL confident she wanted or needed 36 inches.

Why not re read the entire thread?

PS......bry

Your logic is the same reason so many folks were sucked into a 48 inch $$$$$$$$$$$$$ range ( the so called second oven nothing more than a fancy b.s warming oven.) The red knobs? Knobs, who cares.

Emphasize BS

A great chef can make an extraordinary meal on a hot plate and tiny campfire with a rickety beat up pot. Blanket statements about better? Generally meaningless.

@JAN MOYER - This is just getting silly... another strawman. Perhaps you should reread my posts. I have consistently limited my comments to upgrading a 30" range to a 36" range being a good idea when selling a home. I have not commented on any plan to change the range to a cooktop. I have not commented on any plan to change the layout. I have consistently said that one thing.

You attempted to dismiss my advice for no real reason, as it had little to do with your advice, by noting that you doubt my experience is relevant to the OP. When that became a point you didn't want to argue, you just started with strawmen. I have not said a single word against changing the layout, changing to cooktop, or any advice you have given at all!

However, a 36" cooktop is not better for resale! I have a 36" induction cooktop along with a Monogram French door oven, so I have absolutely no trouble accepting that someone should consider a 36" cooktop and oven combo. In fact, I love mine.

However, since I have limited my comments to selling the home... a larger pro-style range is going to have a better return than my setup and cost a lot less.

Go eat some breakfast : )

Just to be perfectly clear - because I lack the capacity to stop arguing even when I don't want to argue...

I am not, and never have been, against the OP getting a 30" range, changing their setup, reducing the door size, or getting a separate cooktop.

I am simply saying - When the OP goes to sell, they will not regret having a 36" range. So if they find they can fit such a range in their plans and they are planning to sell soon... they should consider a 36" range.

@JAN MOYER @bry911 Thanks a lot for all of the commends from both of you, and other people too! I got a lot of inspirations from the people here. I really appreciate it!

I can see both of your points. Jan, you made your points from the design point of view. Bry911, you made your points from the resell value point of view.

Regarding the kitchen layout I posted originally, I know there are some downsides of it, mainly the location of the refrigerator. But without moving the window or the patio door, I feel I have no other better choices. If we move the window or the patio door, it is going to be very costly, I think. The cost of getting a new door, fixing the outside wall, and moving gas pipe and vent pipe, I think it is going to be way more than a couple thousand dollars.

I am probably going to get the Thermador 30" gas range which is $5000. If we go for $36, it is $2000 more. Not that bad. Since this is not our forever house and there is possibility that we will move in 4-5 years, I still want to keep our cost down.

I would echo other commenters to really think about how and what you cook. I had stars in my eyes and wanted a gigantic range too and then I read similar recommendations. I started to be mindful and pay attention while cooking and baking to what I actually used and what brought challenges. Turns out what I really needed was two ovens and not 8 burners. For the very limited times (mainly Thanksgiving) when I wanted more than the 5 burners I had, I picked up a countertop induction hob at IKEA for $50 and bring that out. Having the extra 6-12" of lower cabinet storage was much more impactful than the big range. While the pro style ranges can be visually impressive, you may get more functionally out of a 36" cooktop and wall oven configuration. I think resale should be secondary - given the unknowns that the future can hold. Ymmv.

If the entire change of door/gas et al was 6k, and you could better the layout? Over even a four year stay? That is 1500 per year. What do you spend on hair.....nails....etc? In a year? What if you DON'T move? Just sayin...

Call everyone back. Investigation costs nada. Kitchen regrets are the length of stay and the "kaching'

Am I the only person in the world who would be turned off by a 36" stove?

Yes : )

Eh gads! I'm such a bumpkin! :-)