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moneymm

36” or 48” range

moneymm
hace 5 años
I am doing a slight remodel in the kitchen. There is a space for. 48” range, but I can easily swap a couple base cabinets around and get a 36” range in the space.

Just wondering the thoughts. Does 48” make the kitchen appear more high end in general and better for home value? Or is it too commercial looking?

I like to cook, I think I would be fine with only 36” especially if 12” of that is for a griddle.

It’s a big kitchen. So I don’t think I can go real wrong either way.
Respuesta destacada
  • Jeff Smith
    hace 5 años

    Here is a new 48" from our recently built house. Large range gives sense of spaciousness and comfort. Plus, in our case, the kitchen is a bit sizeable so a 48" fit the scale. We'll likely never use all 6 burners but range does work very well so far. The hood is powerful with quiet twin motor fans, it really sucks, no pun intended (Ventahood or something). Fan hood shroud isn't finished; stainless will be simple rectangular box and extend to ceiling. Range knob color changed from default red to stainless. Go big if you have the space.





    Comentarios (33)

    • PRO
      Tetrachrome Design, LLC
      hace 5 años

      48" does make it appear more high end because it's a luxury to have so much space in the kitchen. To me, it only feels commercial if the rest of your kitchen looks like a commercial kitchen with stainless steel everywhere (counters, drawers, etc.) to keep things sanitized. However, if your kitchen has the space and you aren't making sacrifices for storage, it definitely has its benefits, especially if you love to cook. I don't think you can go wrong either way -- it's a great and rare situation to be in! :)

    • M
      hace 5 años

      Try to figure out what your cooking needs are. Very few residential households will be able to keep 48" of cooking surface all active at the same time. From a purely functional point of view, most people on this forum suggest a 36" cook- or rangetop and two or possibly three wall ovens. At least one of the wall ovens should be a combination steam oven, and you might decide to make one of them a SpeedOven, if microwave functionality is important to you. Both CSO and speed ovens tend to come in 24", so if you feel you need a fullsize oven, that brings you to your third wall oven.


      Otherwise, a microwave drawer is also a popular choice when sorting out which ovens you want to get.


      If functionality is less important, and looks are the main driving force, then you should probably post pictures and a floorplan. We might then be able to give you more useful advise.


      Please be aware though that you not only sacrifice space for the larger stove, you also need to accommodate a suitably sized vent hood. At that size, make-up-air is unavoidable (and potentially expensive, depending on your existing conditions). You should realistically assume that venting will cost at least as much as your stove. You should also consider whether you are OK with losing this much upper cabinet space and with increasing walking distances.


      Depending on where you are on the spectrum functionality vs. looks (or both), there are different technologies and different brands you could consider. In other words, do you want induction or gas? Do you want `well-known brandnames such as Miele, Bosch, or Wolf. Do you want boutique brands that might have a better fit for your needs, but might not be known to potential home buyers: Bluestar, LaCanche?

    • Zalco/bring back Sophie!
      hace 5 años
      Última modificación: hace 5 años

      I suspect bigger is better for the average buyer.

      M’s more thoughtful answer represents authentic luxury, having a solution tailored to your needs. Most people like the red knobs best, though. Years of marketing have done their job at convincing them of what looks deluxe.

    • georgi02
      hace 5 años

      First let me say I am pea green with envy of anyone who has a large kitchen to have that option. The reality is that how many people would 48" unless they're massive entertainers or have a huge family and more importantly who would want to clean that size? I'd opt for the 36" which gives the feel of not space and great versatility without being over the top. True luxury comes from the user having a functional versatile working space that delivers and is easy to keep looking good.

    • PRO
      JAN MOYER
      hace 5 años
      Última modificación: hace 5 años

      Well. It's at least your tenth post? Get 48 if you love 48. But you can get a long grill/or griddle pan to sit on any pro range, and NOT built in. Get the burners instead. Trust me on that issue. All varieties for under 150 bucks,

    • K R
      hace 5 años
      I have a 36” with a griddle. I LOVE my griddle and use it at least 3 times a week. Sunny side up eggs and pancakes are so good on it! Not to mention chicken sausage and peppers! I cook a lot and often entertain and haven’t yet had the need for the extra burners. Side note, during the holidays I used the griddle as a warmer for a casserole dish, worked great! I go look at multi million dollar model homes all the time, it’s a hobby of mine, and I see both 36” and 48” ranges, so I think it has to do with the way the kitchen is designed, etc.. I wanted extra cabinet drawers so I chose to do a 36” (Jenn-air) for my recent remodel.
    • PRO
      Patricia Colwell Consulting
      hace 5 años

      IMO a 48” range is a waste of money in any home unless you feed 20 everyday. The cost of therange is just the beginning the cost of venting at least as much as the range and the noise is awful I think you buy appliances for how you cook not for some imaginary person who might buy your house down the road. I do a lot of kitchen design and have found that what people think they need is very not what they should have. I have a 36” all gas range with 6 burners a griddle that can span 2 burners ( it cost 25.00) I have double all electric wall ovens and I run a catering biz from my home. Get whatever works for how you cook.An efficient kitchen is the first priority.

    • moneymm
      Autor original
      hace 5 años
      Do I get a prize for my 10th post?
    • just_janni
      hace 5 años

      I have a 48" cooktop (6 burners, griddle). I have never used more than 4 burners - and that 4th use was RARE.

      I think if you want a range - the bigger question is the OVEN space.

      That configuration will drive your decision. Does the 48" have 2 equal size? A large / small oven can be preferable, but perhaps not enough space - or do you need 2 equal tied ovens?

      IMO unless your kitchen is HUGE - the 48" is overkill and hard to design around.

    • moneymm
      Autor original
      hace 5 años
      I have a wolf 30” wall oven and a monogram speed cook oven / microwave. Both are not new though and don’t really need to make the decision on this range investment on them.

      Ideally I love my double wall oven and rangetop setup I have now.

      But that would require a 48 or 36 cabinet for the rangetop, plus a new double wall oven and a new microwave. So that option is def out.

      I agree, I cook and rarely use 4 burners at the same time. The griddle I would def use. But as Jan says the griddle tops that u add on might be better anyway...
    • Shannon_WI
      hace 5 años
      Última modificación: hace 5 años

      "I can easily swap a couple base cabinets around and get a 36” range in the space."

      You make no mention of upper cabinets. Are you OK with foregoing the upper cabinet space needed to install a 54" hood? Do you have the ductwork needed for the 54" hood, which is a duct that is 8" or 10" in diameter? Are you OK with the expense of the 54" hood?

      These posts about 48" ranges come up all the time. And the poster almost never mentions the hood.

      ETA: I just noticed that M said the same thing upthread. But Moneymm, though you replied twice since M's post, did not address the hood. It is something you will definitely need to consider, it can be complicated, and you do not want to gloss over it.

    • moneymm
      Autor original
      hace 5 años
      There is a 48” hood installed already. And the space under it for a 48” range.
    • User
      hace 5 años
      Última modificación: hace 5 años

      The hood needs to be 6" larger than the cooking surface, with an 8" or 10" duct. You will also be required to engineer for Make Up Air.

      This is not a tweak. You are gutting and starting over. It's a 100K kitchen.

    • wekick
      hace 5 años

      " the griddle tops that u add on might be better anyway..."

      Advantages to add on

      -inexpensive

      -you can choose any metal steel, cast iron which season quickly or

      aluminum for even heating, bare or nonstick

      http://royalindustriesinc.com/index.php?main_page=index&cPath=4_22_48

      Note the size, 15"x23" vs the usable cooking area on a built in griddle which might be 10-11x20. Bare aluminum will season but not as quickly as steel or cast iron. It is also lighter weight

      -can remove to put away or change position on the rangetop

      -removable to clean

      -There are some 24x24" add ons but they are heavy!

      -some add ons are more fitted but might be a little trickier to fit

      https://www.hotelrestaurantsupply.com/FMP-133-1560.html?gclid=CjwKCAiA45njBRBwEiwASnZT59E3CoYseH9CJ9-YPbrQ9taN41Ac5vMYx7xGcKqnX-B82bg3nanP4hoCYLYQAvD_BwE


      advantages to built in

      -thermostatically controlled so it is easier to get the same tempersture by dialing it in

      -more stability

      -eveness of heat depends on the brand and the materials they use, heat source


      Also consider a table top which is thermostatically controlled.

    • wilson853
      hace 5 años
      Última modificación: hace 5 años

      I don't think that it looks higher end, but I never felt like my 36" cooktop was big enough for us and have no regrets upsizing to a 48" range top. It's only an extra 12" but makes a huge difference when two are working on the burners together and gives us landing space for items coming out of the ovens. Yesterday four round cake pans cooled on the left while I used the burners on the right. No cooling racks scattered on the counters and less things to pull out and put away. If you have the extra 12"and think that you will use it, go for it.

      moneymm agradeció a wilson853
    • dan1888
      hace 5 años
      Última modificación: hace 5 años

      If I saw a 48" gas range in a home I was considering I'd reduce my offer to replace it. A Miele full surface induction cooktop would get my attention once it becomes available. Link. That's $3500 so not a major factor.

    • wilson853
      hace 5 años

      I guess that depends on where you live. Houses around here are selling VERY quickly and gas still reigns. Many think of induction as just as another electric cooktop, mainly because they haven't been educated about induction.

    • Cheryl Hannebauer
      hace 5 años

      if the fan area is 48, go with the 36"..... as stated the fan area needs to be at lest 6 '' larger than the cooking surface

    • User
      hace 5 años

      If you do a 48", you need everything else that goes with it. A great layout, the big hood, the red knobs, the integrated fridge, the cabinets stacked to the ceiling with glass. A badly done "flip" house that tried for "upscale" talking points over quality is not going to have very good resale appeal. .



    • Mistman
      hace 5 años

      I have a 36" BS w/a griddle, I wish I would have gone 48" mainly because I often use multiple BIG pots and pans. Even when using a 15" on one burner and a lg stock pot kitty corner the area left for the 2 remaining burners is nearly useless for anything over 10" or so. I can't really use my largest pans on the rear burners as the backsplash prevents them from sitting in the center of the burner. They encroach a bit into the front burner space. I had my griddle put on the right side for staging on the adjacent counter and really can't imagine having it in the center of the range. My griddle is used nearly daily so has become an undisputed 'must have'. While I may not need the space daily those times when I do a larger range would be worth the extra expense. MAU/ventitaltion for a hi output 48" can't be a whole lot more than for a hi output 36", I already have duel fans @1200 CFM for the 36", which is about what you'd need.

    • M
      hace 5 años

      Good call. There is a reason why the default configuration for the 36" Bluestar is with the griddle in the middle; that helps with the crowding issue that you are mentioning. That also explains why the 30" model is only 6" smaller but loses two burners. It needs the middle space to accommodate larger pots.


      So, yes, there are less efficient configurations. And if that's something you are looking for, then upgrading to 48" overall does make sense. If you leave the griddle in the center, then many households would be just fine with a 36" range.


      I am reluctant to say "all households" as there always are outliers that will need this make cooking surface. But if that's you, then you probably already know that; and you probably are OK with the inevitable trade-offs and compromises that such a big range entails.


      Personally, I'd rather have a smaller range and more ovens. But that depends a lot on cooking style. In our full kitchen remodel, I was considering getting a brand-new 36" rangetop, or keeping our existing 30" range. Money wouldn't have been the main driving force in this decision. But in the end, I decided for the narrower range over the bigger rangetop. I am happy with my decision. The extra cabinet space is worth it. And getting a total of three ovens is really nice (range + CSO + SpeedOven). Others might have different priorities though.

    • Mistman
      hace 5 años

      Even w/the griddle in the middle the problem is the same, a large pan encroaches on the neighboring burners space. That's why they fit fine kitty corner, a BS burner space measures 11.5"x11".

    • moneymm
      Autor original
      hace 5 años

      so basically with a 48" hood, theres no way i should be filling the space with a 48 cooktop/range?

    • M
      hace 5 años

      It is not ideal to have a hood that is the same size as the cooktop. The cooking gases rise in an expanding plume. So, in an ideal world, you'd have a hood that is bigger than the range on both sides and in the front.


      In practice, this isn't always possible. If you have kitchen cabinets on the sides of the hood, they can help guide the plume, maybe allowing you to use a slightly narrower hood. And if you only ever use the center burners, that obviously also would help.


      If your hood was mounted lower, that would make venting less challenging (but you impede your sightline, which can make this approach impractical). If you installed induction rather than a gas stove, you'd reduce the amount of gases that you need to vent.


      In the end, it's all a big game of balancing different trade-offs. Nobody here would recommend you install a 48" hood over a 48" range. But that's not to say that people haven't done so and are necessarily regretting the compromise. Just be fully aware of the fact that you are making a compromise.

    • johnsoro25
      hace 5 años
      Última modificación: hace 5 años

      Of course you can have a 48” hood with a 48” range. The whole mantra of 6” wider is relatively new gospel here. I would get the 48” range. I have never once said, “oh, I sure wish I had an extra 12 inch cabinet.” But I have said, “I’m so glad to have the second small oven, extra space for these bigger pots, a griddle for Sunday morning breakfasts.”

      I am not regretting a 48” hood either. Works great.

      moneymm agradeció a johnsoro25
    • lucky998877
      hace 5 años

      I'm also doing a 48" range with a 48" hood.

    • Don
      hace 5 años

      A 48" hood isn't ideal with a 48" gas range. But it's OK if you hold back the upper cabinets. That said, there are vast number of houses with a 48" range with a 48" hood and tight cabinets. If it was frequently dangerous code would not allow the configuration.

      Personally I would be more focused on getting an induction cooking surface than the size of the range. Induction is better at everything. Also cleaning a 48" gas range top from daily splatters is a PIA.


      Pro style ranges with induction cooktops is the future people wanting the "commercialish" look. Gas is relatively crude in all aspects.

    • PRO
      User
      hace 5 años
      Última modificación: hace 5 años



      If you are OK with the additional cleaning required for not going larger on the hood, that’s a personal lifestyle decision.

      A home kitchen doesn’t produce the same amount of effluent on a continual basis that a restaurant does. Your home kitchen might take two weeks to produce as much grease and steam to clean as a restaurant kitchen would produce in a day. It depends on what you cook, and how frequently, as well as the BTU of the burners doing the cooking. More always requires more.

      But make no mistake that going the same size hood on ventilation does increase your cleaning needs. It’s unavoidable. It’s physics. Grease and time is the enemy for modern cabinet finishes, even conversion varnishes. That is why finishes degrade first around handles. It’s the hand oils making contact with the cabinet surfaces.

      Scrubbing with water and Murphy’s isn’t the answer to that either. Yes, you need to clean and degrease the kitchen surfaces. But water and chemicals are also the enemy of cabinet finishes. Murphy’s needs to have a world wide ban. It’s gummed up more floors and cabinets than the grease deposits have. Anything oil based needs to be banned from your home.

      A simple gentle degreasing detergent like Dawn with clean white rags should do the job if you do it frequently enough. ALWAYS rinse detergents! Cleaning product residues and excessive water are also bad for your cabinets.

      Grease hardens into a sticky shell that’s virtually unremovable if cleaning isn’t done frequently enough. That’s how your cast iron pan gets seasoned. You want that in a skillet. Not on your cabinet doors next to the range.

      Be mindful of ALL of the downstream consequences of even “minor” kitchen design decisions. They aren’t so minor. They impact your behavior and enjoyment of your space for a very long time. Sometimes it’s difficult to even gather all of the information needed to understand the consequences of seeming to you trivial choices. Sometimes you don’t know enough to even know what to ask. It’s always more complex than you think when dealing with codes, background science, and human behavior. It’s always best to enlist people with more experience and knowledge to help you with the hundreds of decisions like this.

    • M Miller
      hace 5 años
      Última modificación: hace 5 años

      “The whole mantra of 6” wider is relatively new gospel here.”

      Sorry, that is not true. Recs for having a hood 6” wider than the cooktop go back to at least 2007.

      Having said that, I agree with the posts above that not everyone has the luxury of being able to fit a hood that is 6” wider, or able to forego that upper cabinet space. In that case, simply make sure your hood is deep enough front-to-back; 24” deep hood would be very good. People tend not to pay attention to hood depth, and there are many hoods sold that are barely 20” deep. IMHO front-to-back depth of 24” will actually have more of a positive effect on capture than going 6” wider. Just my $.02.

      https://www.gardenweb.com/discussions/2328297/range-hood-faq-personal-notes-updated-10-31-2007#n=20

    • jalarse
      hace 5 años
      Go for it. Yesterday I had both ovens going one for bread the other for pies. Plus two burners and the charbroiler all going. I have the 48” and love it. All gas and it’s going on either 18 or 19 years old. Lost track of time. We refer to it as the “Buick” in the kitchen.
    • robertgoulet
      hace 5 años
      Última modificación: hace 5 años

      If anyone is considering a new range or rangetop, and wasnt previously aware of the idea of making sure your range was 6" wider than cooktop....wouldnt they already know what the impact of getting a similarly sized hood to cooktop would be in their home?


      I guess what I am saying is, if the OP is looking at a 48" range and planning a 48" hood, but is coming from a 30" range with a 30" hood...wouldnt the amount of grease spatter or effluent or steam or whatever that is lost into their kitchen from the 30" be the same as it will on their 48"? The issue with lost effluent, spattered grease, smoke etc...is presumably not coming from the center of the cooktop regardless of the size of the cooktop....its always coming from the edges, and for the purposes of a conversation about hood width, the left and right edges. So whether you have a 24" cooktop with a 24" hood, or a 60" cooktop with a 60" hood...the amount of grease and whatever else that goes into your kitchen instead of up the hood would be the same no?


      My current kitchen has a 30" range with a recirculating hood that is like 18" deep max, 30" wide...somehow I feel that if I went to a 36/36 or 48/48 configuration, I am going to feel like the air quality in my kitchen got BETTER since I would at least have a real externally vented hood, that was 24" deep, and was moving a lot of CFM. It might be BEST if I went to a 36/42 or a 48/56 configuration....but had I not decided to go the pro style range route I wouldnt even be on houzz researching the subject...and I would have a 30" range in my kitchen with a 30" hood of some kind just like everyone else I know....so it makes me wonder how much people should obsess about the oversized hood...like i am cutting off my nose to spite my face ?

    • robertgoulet
      hace 5 años

      I would also say IMO, with regards to the built-in griddle vs layover griddle....I would definitely not want an aluminum griddle......you might say it heats quickly but I believe with different sizes burners in the front and back or side to side or wherever, and the heating properties of aluminum you will wind up with hot spots on the griddle over your burners no? I think you would also have a hard time getting a good sear on some things on an aluminum griddle as the surface wont retain enough heat once you put the cold meat on it.


      IMO having a griddle that is thermostatically controlled is a big deal....i have an outdoor blackstone 36" griddle and its a pain to cook on compared to my 25 dollar countertop griddle. I still love it for the real estate, but it can be tough to get dialed in to the right temp...


      Keep in mind I dont own a range with a griddle on it, and as you can read in other posts I have made I am trying to figure out what to do for my range as well....but I just think as someone who uses a griddle pretty often, that being able to control it thermostatically, and having it made from a thick heavy material are important attributes.

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