Cooktop vs Range including oven 48" vs 60"
We are doing a complete demolition to our kitchen (tearing out walls etc..) so all options are on the table.
From researching I have decided the Blue Star will be the best for the way we cook.
Problem is that I live in rural NM and not sure if I can get serviced out here. I can drive to get the actual appliances.
My question is should we go with a cook top on its own and a wall oven or a traditional stove oven combined.
I could see the advantages of a wall oven. However, expense is ALWAYS an issue and the additional cabinetry and logistics may make it much more of an expense.
Is it worth having a wall oven.
Thanks in advance.
I have the 60" thermidor gas rangetop with the built in wok. I have four drawers underneath the rangetop for pot/pan storage. That is very useful. With the gas cooktop I was able to get wall mounted electric ovens. They are not as deep as an oven in a range but it's only been a problem once (take home pizza from Costco). As we were redoing the kitchen we found a book "Kitchens for cooks" http://www.amazon.com/Kitchens-Cooks-... I have bought several on abe.com for very little money and it really made the layout of the kitchen much more efficient. The wet/dry/hot/cold zones they use is worth the book price. Have fun.
I have a Bluestar 48 with an electric Dacor wall oven/microwave and another under counter Dacor oven, great set-up. The Bluestar is pretty basic, which is a good thing, I've heard igniters can be an issue, but never had a problem with mine.