30" vs 36" range
Original kitchen redo plan was a 36" American Range Performer and a speed oven eg Smeg, Advantium, Meile etc.
Then got to thinking I could gain some counter surface if I went with a 30" Performer Range and both a speed oven and a combi steam oven.
Any thoughts on the trade offs/advantages or disadvantages of either set up? I am thinking as far as the cooking, it is a wash between the two.