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36 inch rangle plus single vs. 48 inch range

Posted by CathyShoe (My Page) on
Wed, Apr 16, 14 at 19:51

I'd love some feedback from folks that were questioning the same decision that I am trying to make. Should I buy a 36 inch gas range plus a single electric oven OR a 48 inch gas range with double ovens. I cook multiple meals at the same time on the weekend so I need multiple burners and 2 ovens. I do not need 8 burners however.
So for those of you that decided 36 inch range, do you have enough burners and oven space? Did you add a single oven too? Do you have any regrets? And for the 48 inch range owners; any regrets? Is it too many burners? Do you feel like your fan is just too big in the kitchen?
Thanks. I can't tell you how much time I have spent over the last 2 months reading everyone else's posts:)


Follow-Up Postings:

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RE: 36 inch rangle plus single vs. 48 inch range

I have a 36" Blue Star with grill and a Miele speed oven. I think it is a perfect combination. I was considering the 48" range but decided against it for a couple of reasons besides the fact that it might have overwhelmed my narrow kitchen. First, I liked the option of having one gas and one electric oven, plus the speed oven gave me the extra functions. Second, I read that the small oven on the 48" was the weak sister--not great air flow for example. Last, I didn't really need 8 burners. Now I have four plus the grill which is always enough. Only occasionally do I use all four and I can use the grill as an extra burner in a pinch but haven't needed to do that.


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RE: 36 inch rangle plus single vs. 48 inch range

Cathy:

Every situation is unique. I was in the interior design and general contracting business for years so my perspective comes with a bit more bias on the esthetics than you will typically find on the appliance forum. As mentioned, every space is unique and in some kitchens a 36" range would look out of scale and tiny. In other situations a 48" would look ridiculous. Some kitchens require a 60".

In my particular case, my kitchen begged for a 48", so I went with a 48" bluestar with a grill and a griddle. In my experienced opinion it is perfect for its space. I have a 54" hood with no upper cabinets (just open shelves) on my "range wall" which helps to not make things look too top heavy with the large hood. My range wall is also aprox 12 feet if memory serves correct so the 48 inch was a natural choice as it takes a nice even third of the space. Most, if not all, wall ovens are also very modern looking but therefor date themselves so if you have a traditional style kitchen it may not look so good down the road.

From a function standpoint, I would have to agree with nyc. I think you would get the most versatile setup with gas range and electric wall oven. I will say tho, that the small oven on the bluestar is a champ. In my experience it gets very even and accurate temps. It fits a standard half sheet cookie sheet. To be honest I use the small oven more often then the large one.

Another point....on the functional side of the equation, a 48" allows you to have a grill and griddle if desired. If you do go 36" route, my personal recommendation would be a grill. I love being able to grill inside, and this very very very cold and harsh winter we just had in ontario just reaffirmed that an indoor grill is a blessing in cold climates. I do like my griddle as well but a portable griddle can stradle the top of two of your burners on a 36" if a griddle is desired.


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RE: 36 inch rangle plus single vs. 48 inch range

I agree with tyguy in that you may need to consider the scale of your kitchen. I have 36 inch range with 6 burners and a 30 inch wall oven. I use the wall oven all the time. It is much easier on your back. I have an overlay griddle and we grill outside, but I can see how an inside grill would be usable for some. You can get griddles that cover 2 or 4 burners and made of aluminum to heat very evenly or steel that will hold a lot of heat. Some range(top)s have a griddle overlay that fits the range, If I did need additional burners, I would buy a couple of portable induction burners. One lady I read about had an extremely small kitchen and was going to buy all portable induction units instead of a cooktop and keep them put away until she needed them. If I had it to do over, I would have a rangetop and two separate ovens. You can then pick the best for each component. I might pick a steam oven and a regular wall oven or even just two regular ovens. If one component fails you are not stuck replacing a whole range. My range lasted 4 1/2 years and must now be replaced due to the failure of the porcelain in the oven.


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RE: 36 inch rangle plus single vs. 48 inch range

One other point to add is the oven on the 36" BS is 3" wider than than big oven on the 48" (or 60") BS. The extra size comes in handy, such as roasting a big turkey and then having room to bake 8 sweet potatoes at the same time.

I went with the 36" BS range (6 burners) and wall ovens and am very happy with the combination. I generally use the wall ovens on a daily basis. They preheat more quickly and not having to bend down is great. The BS oven is used for broiling (fantastic, but too small broiler) and baking and roasting for a crowd.


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RE: 36 inch rangle plus single vs. 48 inch range

I currently have a range and small wall oven and like the combination. I'll probably repeat it when I remodel.

Have you considered a rangetop and double wall ovens?


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RE: 36 inch rangle plus single vs. 48 inch range

I have a 36" BS rangetop and dual 30" Therm electric convection ovens. Personally, I prefer separating the ovens from the cook top - easier oven access, no oven heat while you are working the range top, less conflict with multiple cooks, and greater oven capacity. The downside is that I have no hood over the ovens if something smokes and the dual ovens take up more space than a single 36" range. The six burners is plenty 95% of the time but 12" pans do crowd neighboring burners so if you use those concurrently often then consider that. The only change I would make 8 years in would be to get the 48" BS range top with 6 burners plus the grill with a 4-grill-2 config to better facilitate multiple 12" pans.


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RE: 36 inch rangle plus single vs. 48 inch range

I am going to go with the 36 inch gas range and a single 27 inch oven in the island. I do not have the vertical space for dual wall ovens unless I lose some pantry space (not happening). I like the idea of a portable induction burner for an extra burner (ie boil water for pasta) when the other burners are full. Thank you for your help


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RE: 36 inch rangle plus single vs. 48 inch range

To keep costs down my contractor suggested I consider a 48" all gas range (will sit against the wall) rather than a 36" + a separate single electric oven in my island. For me, I would have needed a 240V upgrade to my electrical system to support the single oven. I was not crazy about having just 1 large oven under the 36" and figured I needed a 2nd one.

So... I'm now looking at the 48". My wall to support it is about 130" which seems good enough to get some cabs on each side, etc. Then I get the 2 ovens, 1 small, 1 large. Love the BS but was not crazy about what I read about the long preheat times on the oven in the 36" range..

Will also consider other 48s like Wolf & Thermador but have no idea about pricing yet.


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