Are there side x side wall ovens on the market?

Alex HouseAugust 19, 2012

I'm looking at these Falcon ranges from the UK and I like how they've engineered a lot into a relatively compact package.

What I've seen on the American market is basically this:

-48" side x side range.

-36" non SXS range

-30" non SXS range

-24" - 36" double wall oven, vertical

The Fagor 24" wall ovens could be mounted SXS by an installer.

What I'm interested in are either a SxS integrated wall oven, so not taking the Fagor route, or a 36" range, like the Falcons, that is available here.

I'm not current on the particulars of the appliance marketplace, so I ask, are such appliances available here and if so, who makes them?

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deeageaux

Verona VEFSGE365DSS

AGA Legacy ALEG36DFX

    Bookmark   August 19, 2012 at 1:53AM
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Alex House

Thanks for the info. I should have noted that I'm looking for induction rather than gas. The Falcon image was deceptive because it highlighted a gas model but most of their ranges comes in either gas or induction.

    Bookmark   August 19, 2012 at 2:11AM
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deeageaux

There is no such induction model in the US.

    Bookmark   August 19, 2012 at 2:53AM
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live_wire_oak

You can do an induction cooktop and then do side by side wall ovens. There's an Ikea ad showing that. 36" divided in two doesn't give you very much room for either oven. You really need a 48" range to have two usable sized ovens, and even then, there is no electric induction range like that available. UK and American power supplies are different animals, and you would have to rework the traditional 40-50 amp range circuit to power such an induction beast. That's not to say that it couldn't be done, just that it's such an alteration as to how American homes are wired that there is no market for that as the retrofit would be extremely cost prohibitive, plus the cost of the range.

    Bookmark   August 19, 2012 at 6:36PM
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Alex House

Some of those European ovens crammed into a 36" range have a normal sized oven and then a "Tall Oven" next to it. Perfect for a large item in the normal oven and then a series of small casserole dishes stacked in the Tall Oven.

Cooks can certainly use two full sized ovens simultaneously but for many occasions it doesn't strike me as an efficient use of oven space - heating a large oven takes more energy than heating a small oven and small dishes don't need a large oven cavity.

What strikes me as odd is the following - there is clearly more diverse oven technology in play in the European market and that fact that this diversity persists strongly suggests that there are markets that are being served, year after year. Do those needs that underpin those European markets not exist in the US/Canada? I doubt that, which means that there are needs going unfulfilled in our market.

    Bookmark   August 19, 2012 at 9:35PM
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sara_the_brit_z6_ct

I'd say there are many different needs in European markets, compared with North America.
1. Smaller kitchens - thus, the cooker needs to offer as much flexibility as possible in as compact a way as practical.
2. The biggest of all: fuel economy. Fuel prices are way higher in Europe than the US, and coupled with much greater environmental awareness (eg: reduce fuel consumption = reduced CO2 emissions at power plants and at home) means that Europeans want smaller efficient ovens for every day use, and the option of a second, larger oven for those occasions when there is a larger meal to prepare (Sunday dinner, for example).

As an expat. Brit, living in the US, I am always struck on this board by the number of people who insist they need a 30" oven, or even a 36" range oven, for one meal in a year: Thanksgiving. Europeans will look at the 364 other days of the year, and not want to waste all that fuel heating up a massive oven to cook a baked potato . . . .
We'd either serve a smaller turkey on that one day (we eat turkey at Christmas - and manage to cook it in 24" ovens successfully, with all the trimmings) or simply cut the thing up to make it fit (which I've seen recommended by New York chefs as a way to ensure the white meat isn't dry, incidentally).

I very rarely see anyone on this board worry about fuel efficiency.

Just my 2c - feel free to disagree!

    Bookmark   August 19, 2012 at 9:44PM
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davidro1

Alexhouse,
You got great advice in the several responses so far.

In this paragraph i can add more:
" Cooks can certainly use two full sized ovens simultaneously but for many occasions it doesn't strike me as an efficient use of oven space - heating a large oven takes more energy than heating a small oven and small dishes don't need a large oven cavity."
You don't need more than a 24" oven for a huge turkey. Really!
... As Sara the brit has pointed out too.

Whenever I have pointed this out in previous years, people post to say that "the fixings" need the space ... I guess I don't cook a lot of potatoes.

I would get two side opening Fagor ovens and a $999 ikea induction cooktop. Using all the money left over in my budget, I would get my quartz countertop routered to let the induction cooktop sit flush with the surface, countersunk.

Hth

    Bookmark   August 19, 2012 at 10:35PM
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sara_the_brit_z6_ct

FWIW, the usual way I deal with the 'fixings' is to put them in the oven while the turkey is resting on the side - it needs at least 30 mins, and will stay very hot. That's more than enough time for par-boiled roast potatoes (i.e. they're hot when you put them in the oven, already), and anything else. Not to mention, I do the potatoes and roast carrots and parsnips at 400F, which is far too hot for the turkey. . . .

I used that Falcon stove for 5 weeks this summer, in the UK, and the 'tall' oven was intriguing - it had a rack you could use to warm plates, standing on their sides, just like in a dishwasher. Lots of different racks for different uses, easily stored in a drawer when not needed. I baked bread in both ovens, as an experiment. Equally good results in either.
While I loved having the separate grill (broiler), it was infuriatingly small though. Most UK double oven stoves have the small 'weekday' oven above the larger oven, with the broiler in the top oven, using the whole area. This one was only half the depth.
On the other hand, European broilers always seem to have the option of only heating half the broiler (they have two elements) when only a small area is needed. Again, fuel economy and environmental benefits.

    Bookmark   August 20, 2012 at 12:21PM
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