Hi everyone, I need help with deciding appliances because it then determines the cabinet configuration. Got to get the Cab design down to start the ball rolling...decisions, decisions, decisions. We like the KA Architect appliances with a DCS gas cooktop. We are remodeling a late 80s kitchen and hope to recoup remodeling $$$ when we sell in about 5 years when I retire. It is only DH and I in the house and we do not need two ovens. However for house selling purposes, felt double ovens are required for this home (1/2 acre, 2800 sq.ft in so cal). Please help us with choosing from the following configurations: 1) Micro convection/Oven Combo (42" ht) - allows 2 drawers below the combo unit. This suit our current life style perfectly. This selection means using the microwave with the pull down door. DH uses the microwave to heat coffee all day long and worry that the microwave/convection upper unit will wear out before its time. :) This is a waste of money to have to replace the whole combo if microwave breaks. 2) Double oven (50" ht) - only allows a single drawer below ovens. We then have to sacrifice upper cabinet shelf space somewhere else to house a smaller microwave. This solution actually solved the use-microwave-25-times-a-day problem. However two ovens sit around pretty except for the holidays. Good for resell though, I think. 3) Buy single convection oven and top it with either a single regular microwave with trim or the single micowave/convection. This choice means the same concern as #1 and of course it's pricier to buy two singles instead of the combo. Cab space is preserved. Please vote and help my poor tired brains. Seems I go around in circles, and change my mind constantly. Thanks for your help because I know two (or more I'm hoping) brains are better than one. DH is no help either.

Hi, flynn. Here are my two appliance garages, side by side with tilt-up doors. The doors roll back into the garages, and so don't interfere with the cabinet above. My uninformed guess is that this type of hardware works with inset doors but not overlay. (I'm guessing from your drawings that you're going with overlay?) Perhaps someone more knowledgeable about cabinetry might step in here and discuss the the possible door mechanisms. (Side note: Interesting, isn't it, that the exposed soapstone has darkened over time, but the stone inside the cabinet hasn't?) As far as size goes, if I remember right, mine are each 26" wide by 18" high by 18" deep. (The whole unit was built without a back, so that we'd get a bit of extra depth for the microwave, in the left-hand garage.) Doors at this size don't feel bulky to me at all. I could easily be comfortable going bigger, but wouldn't want them much smaller. I'm a bit confused about the spot you're thinking about for yours. The original post seems to indicate the counter to the right of your refrigerator, but the later pictures show what looks like an appliance garage in the corner between the sink and the range. If you mean to the right of the refrigerator, think carefully about how much of that precious fridge-landing-space it would eat up. And don't forget that a microwave needs landing space, too, as mamagoose pointed out. We have a small bread board that pulls out right in front of the microwave. Maybe this would be a good place for one for you, too. Best of luck with your decision-making. Regina

Adding to what lily'smom said, slide-ins and freestanding stoves are both all-in-one units. In case you are confused by the vocabulary, the difference between a slide-in and a freestanding range is this: freestanding induction and electric ranges have the burner controls and oven controls on the vent/riser/backsplash (the thick "thing" at the back). Slide-ins do not have the backsplash and have all controls down front. Some slide-ins have slight overhangs on the sides of the stove-top (kind of like the brim of hat to roof over the edges of the countertop). Some do not. Freestanding ranges are intended to go flat against a wall. Some slide-ins are designed that way and some have a slight projection from the oven at the back (for those, you will need a filler strip at the back.) As Jakvis says, slide-ins often command a substantial premium over the price of freestanding models. The exception for induction ranges is the slide-in from Frigidaire (which is an Electrolux subsidiary). I think the model number is something like FGIS3065. It is sold by the likes of AJ Madison for about $1400. (The web site will show a price of around $2k, but when you put the stove in "the cart," you will see the lower price.) I saw one at our local Lowe's a few months ago, too, for about $100 more on the tag. A few posts back you asked about ovens: " If I do an induction range do I need a separate oven or are there slide-ins? If so, what is the oven...electric or gas?" The ovens in inductions ranges (slide-ins and freestanding) are always electric. Residential warming drawers (both stand-alones and in ranges) are always electric. Most warming drawers run on standard 120v. Whirlpool/Maytag/Kitchenaid used to have a double-oven induction range but those models were discontinued a year ago. If you have room to install an additional separate wall oven (actual separate full fledged oven), you can choose gas or electric, as you prefer. Lily'smom mentioned separate, in-the-wall, convection steam-ovens. Those have been discussed in numbers of threads here if you want to search for them. Be warned, though, they are all very expensive except for Cusinart's toaster-oven sized countertop model (CSO300). The Cusinart CSOs also work as a toasters and as regular (if small) roasting/baking ovens when you do not use the steam functions. Last time I checked, Costco.com was selling them for $249. If you want to research them further, there is a long running thread on eGullett which (IIRC) has gotten so long that it is now in two parts. Generally favorable reviews if you can work with the small size.

@chispa...You won’t be sorry. It’s a great fridge. What I showed isn’t even at full capacity. To avoid going to supermarkets during this pandemic, we’ve been ordering from a restaurant supply business that’s selling to homes, in paired down quantities. Some of the items...celery, bok choy, cauliflower, cabbage, dill, cilantro, things like that, come in quantities somewhat beyond our normal usage. Tallest, and fullest bunches of celery I’ve ever seen! Needless to say, the fridge is stuffed to the gills. One good thing to come out of this...we’re eating more veggies than we used to!