48" range or induction/steam combi/speed oven?
Weighing options for major remodel.
1. 36" Induction cooktop with Combi steam and speed oven. Miele or wolf most likely candidates, possibly Gag.
Sleek modern look, lower ventilation requirements would allow more modern and cheaper hood.
Not good for wok cooking.
2. 48" range such as Bluestar Platinum
More industrial look. Better broiler. Have to bend down to use oven. Much more expensive ventilation requirements. Would still need microwave.
3. Some combination of the above? Maybe a mix of integrated elements such as induction burner, wok burner, griddle in combination with above wall ovens.
Will be in 50's modern house.