Originally Posted by tiecollector
Would you guys recommend:
1) separate double wall oven with gas cooktop
2) 36" range with one oven
3) >36" range with two ovens
Originally, I was going to go on the cheap and just go with #2, but am re-thinking this now that I have to buy.
I plan on doing a lot of cooking... and my budget is small-timer.
Although I'm not totally rolling with things just yet, I have decided to go witth a 36" range with a single oven, and then I am putting in a second oven in an under-counter installation. I was working within the confines of a difficult space and this was the only way, short of a 48" range with double ovens, to make it all fit. Here's what I sort of learned along the way, if it's any help:
I would have loved to have a gas cooktop and double wall ovens, but I did not have any available wall space for a double oven, so that was a no-go for me from the start. In a perfect world, I would have really liked that, except
for the fact that I was torn between a gas oven (with its, as I understand it, superior broiling capabilities) and electric (supposedly a better oven, and a higher likelihood of self-cleaning). Anyways, that was a no-go.
I then figured I had to go with a 48" gas range with double ovens. The second oven in these arrangements is pretty small, but it's certainly more than adequate for most side dishes that you'd be doing in there anyways. For me, this would have worked well. However, for starters, the cost of these big boys is pretty astronomical. I think Ed said he found one for like $6 grand, but I could not find anything in that range where I am; everything I saw was more like $10K, especially if you wanted dual-fuel, and especially if you wanted self-cleaning. Add in a massive range hood, and you are in big-timer land.
The other complaint I had with the 48" ranges is that I didn't really want or need a grill or griddle, and 8 burners was overkill. I had originally wanted to go with Dacor, who sell a 48" range with 6 burners, but their cost was very high.
I then migrated to a solution that, in the end, I think suits my own needs best. I am going with a 36" Blue Star gas range with built-in 36" oven. The oven will be massive, and has the IR broiler I was coveting. Its cost is half of the 48" ranges I was considering. Unfortunately, it is not self-cleaning. However, I found space elsewhere in the kitchen for a standard 30" undercounter electric oven with convection cooking, and self-cleaning. These are pretty cheap, and even after adding a range hood, my total cost is less than a 48" range/oven combo would have been. Plus, I get both an electric and a gas oven, one of them huge for giant roasts, and the electric will likely be the "everyday" choice since it self-cleans.
Anyways, that's how I am skinning the cat. We'll be starting renovations in the next 3-4 months, so sometime in late summer I'll have photos.