Have you considered Induction?

I would choose a rangetop over a cooktop any day, brand aside. I have a 36" rangetop now and love it. Had a 30" range in the last place and it was adequate for spacing as it had a center burner that pushed the edge burners out. Had a 30" range in the place before that and, without the center burner, things were too crowded.

I love my 36" rangetop.

Maybe an option for you would be the Cafe 30" gas range. It has 6 burners. My DIL says she really likes that arrangement because of the lack of a central burner, & that it's flexible re pan sizes. She cooks large batches for her family of 7. I've used her range & was impressed with the boiling water speed of the power burner, and also was impressed with the simmer burner to reduce a fruit sauce. DIL has the double oven gas range & loves it.

Thanks for the replies! I have thought about induction, but I think we're sticking with gas: 1) we live in somewhat of a rural area, and winter power outages aren't uncommon and 2) my husband tends to be very heavy handed with cast iron pans and I'm terrified of cracking the top.

I do love the look of a rangetop over a cooktop. I love the idea of the cardboard cutouts - I'll do that!

You'll need a real electrical supply solution in winter to keep your furnace running before you'd think about power for your induction cooktop. That's just obvious logic. And, it's easy to be heavy handed when your interfacing with grates and cast iron. Your husband can use a glass surface with care. I've never heard of anyone cracking a glass cooking surface, whether radiant or induction, while using a pan. He'll forego cast iron when he experiences the radically different near instant heat control and cooking speed of induction. The difference between accelerating a Ferrari and a camper van.

"We also want wall ovens, as we don't want to bend over to access the range oven...In our lake house, we have a 30" range that has 5 burners, and I find it to have plenty of space for my large pans."

Rather than buying a rangetop which requires a cabinet and countertop that both have to be chopped up to fit it (and remember, there are no standard sizes for rangetops), you could get a 30" range and a separate wall oven for less hassle and for a lower total price. When/if the range failed, it could be easily replaced as it's a standard width. GE wall ovens seem to have had pretty standard dimensions over time. And you'd have an extra oven available if needed.

CR-recommended:

• GE Profile PGS930YPFS 30" range ($2K)
• GE Profile PTS7000SNSS 30" wall oven ($2K)

I'm curious what people are cooking for a meal, that requires more than three pots/pans on any of range top, cook top etc: ) at one time. Especially when you can buy an electric counter top induction as an adjunct? for huge meals?

I would take a look at the GE Monogram 36" rangetop. I have it and although I don't use all 6 burners, I never have pot/pan crowding. Having 6 continuous burner grates makes it easy to slide pots and pans from one spot to another. I also have a 14" All-Clad pan and I can use it and a few other pots/pans at the same time. The only downside to it is that it doesn't have a dedicated small burner.

Matter of fact, most rangetops offer continuous grates and they all have controls on a front panel that doesn't take any space away from the cooking surface.

One big thing that hasn't been addressed: How big is your kitchen? Do you have the room for that extra-sized cooktop? I see little point in the larger size, but I really wouldn't do it if storage were a concern.

I'm curious what people are cooking for a meal, that requires more than three pots/pans on any of range top, cook top etc: ) at one time.

I cook more than most people, and I rarely use more than three pots /pans at once.

Rather than buying a rangetop which requires a cabinet and countertop that both have to be chopped up to fit it (and remember, there are no standard sizes for rangetops), you could get a 30" range and a separate wall oven for less hassle and for a lower total price. When/if the range failed, it could be easily replaced as it's a standard width. GE wall ovens seem to have had pretty standard dimensions over time. And you'd have an extra oven available if needed.

This is a good idea!

36” Thermador rangetop, 9yo. Never found the knobs to get in the way. Don’t even notice them while cooking. The thick enamel surface under the grates, cleanup easily. Absolutely no issues with pan crowding.

Had a stove/range in previous home. Much prefer the ergonomics of rangetop, and two wall ovens. The Miele wall ovens (one is a combi steam), heat up in a fraction of the time of an oven in a range, and is easier in my back.

Theresa, good question on size! Our kitchen has plenty of space for a 36”. We actually toyed with a 48” at one point but decided we just didn’t need that.

My issues with a 30” now are less about how many burners I use but more about the sizes of pans and crowding. I find that with my current 30” cooktop, I can’t have two large pans/pots because of how cramped it is. And at holidays, it’s much worse. I do cook a lot.

Darbuka, your set up is really similar to what mine would be. Can you tell me what wood species and stain you used for the cabinets?

The cabinets are from Tedd Wood, in PA. It’s a semi-custom company, that also has a custom line.

Cabinets are birch, with an Autumn stain. They are now 9 yo, and have held up beautifully. However, I believe birch is no longer offered in their catalogue .

Tedd Wood was a pleasure to work with. A few issues were solved quickly. A Tedd Wood rep even came to the house (I‘m on Long Island, so 3+ hrs away), to examine the issues, and make sure corrections were dealt with properly.

Hey darbuka, my white cabinets are also Ted Wood. I agree that they are very well made and have held up well for over 10 years.

I have marble counter tops so I do not want to place hot pans from the oven on them. The 36" range provides a great place not only for cooking but for hot baking dishes and cookie sheets coming out of the oven.

@Diana Bier Interiors, LLC, I almost never hear Tedd Wood mentioned on this forum. Good to know a fellow Long Islander (I’m in Roslyn Harbor, if you recall a previous conversation we had), has a Tedd Wood kitchen! They are solid, and so well made.

Oh yes, I remember that you are in Roslyn Harbor!

Tedd Wood was offered by my contractor, Merrick Kitchens and Baths, and it's also sold in East Hampton at Riverhead Lumber. Definitely under-appreciated on Houzz.

I got mine through Riverhead Lumber in Mineola...suggested by my contractor. I worked with a KD first, to fine tune the design.

will check them out.. thanks. Our gas stove doens't workwell anymore. I will still give a call gas appliance and cooktop repair services https://expertappliancerepairco.com/gas-appliance-repair/ and see what they can do, otherwise will be looking for a new option.