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Professional Gas Ranges -- Oven Sizes -- the Elephant in the room?

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cherylsteve Sep 28, 2010 10:59 AM

OK, is it me? Am I crazy? I'm about to build my dream home and I've got one opportunity to put in all my favorite appliances. I love to cook and bake and I always assumed I would get a beautiful 36" or larger gas range with oven (i.e. Wolf). My kitchen will be open to our new Great Room so I'm going to panel all the appliances except the range -- and that will be treated as a showpiece with a beautiful hood. All of my friends that have upscale kitchens have these types of "professional" ranges, whether they cook or not. So when I got out to the appliance stores last week, I was totally confused about the depth of the actual dual-fuel ovens: they're only about 15" deep!!! How the heck can you cook and/or bake at any kind of volume with that kind of depth. My standard GE Profile Gas Range 30" has a much bigger, deeper oven. What's up with that? How come I haven't heard anyone complain about it? The salespeople were of no help -- their eyes glazed over at the thought of actual functionality. Is it the elephant in the room??

I've started to consider getting a 36" gas range top with built-in pot drawers below and 2 stacked wall ovens. But here's my problem: I don't have a suitable wall spot due to the openess of the kitchen to the Great Room and due to the fact that I'm trying to hide my appliances behind panels.

Am I the only one that is noticing the big problem? Am I missing something? How the heck do you get multiple items in the oven with only 15" of depth (sure they're wider -- but for what -- a small little loaf pan?). PLEASE, please give me some feedback!!!

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  1. ted RE: cherylsteve Sep 29, 2010 04:59 AM

    I don't think this is anything new in terms of observation.

    If you're hung up on getting a dual fuel Wolf to make your Great Room, well, great, then that's what you'll have to live with. I believe their all-gas range has more room (not trying to fit that 3rd element in the back of the oven). Then there are several other brands that have more space. Even a few (the Bluestar, which we have) that will hold a full-size sheet pan.

    7 Replies
    1. re: ted
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      cherylsteve RE: ted Sep 29, 2010 06:49 AM

      Thanks Ted. I'm totally not hung up on a Wolf. So it's not my imagination then -- the oven capacity on these types of "professional gas ranges" is ridiculous for regular cooking/baking? Just trying to confirm in case I'm missing something. Perhaps I better look at wall ovens unless anyone knows of a decent 36" gas range that has a good (read: regular) oven capacity. Thanks!

      1. re: cherylsteve
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        dscheidt RE: cherylsteve Sep 29, 2010 07:32 AM

        People buy them as status symbols, and not to cook. That's true of lots of fancy appliances. Functionality is a whole lot less important to the designers than looks, because they know their market doesn't care.

        1. re: dscheidt
          wekick RE: dscheidt Sep 29, 2010 11:44 AM

          I disagree with the premise that people do not buy these to cook. At least some do. I have a 36 inch DF Wolf range and love to cook on it. I love the super low simmer and sometimes have all six burners going. I think having two fans is better than one fan, especially in a 36" oven. I also have a single Electrolux(not the Icon). Yes the ovens are not quite as deep due to the convection and maybe shorter up and down too, but I can still fit 9x13 casseroles in. I personally think the third element in convection is not necessary (and does not really come on that much) but do like the fan. We considered every range both times including Lacanche and some of the other European ranges. Yes I can cook or bake on just about anything and have for 40+ years but it is so much easier on this range. To the OP have you considered a 48" range? Just make sure you can fit a 9x13 pan in the small oven. I have also seen people use a cook top and a wall oven under that as long as it is approved by the manufacturer.

          1. re: wekick
            Chemicalkinetics RE: wekick Sep 29, 2010 04:46 PM

            Does this mean all (most) convection ovens are shallow in depth?

            1. re: Chemicalkinetics
              ted RE: Chemicalkinetics Sep 29, 2010 05:26 PM

              I really think it depends on the oven as to how much depth convection takes up. My specific knowledge of the different brands is hazy, but the ones that claim a 3rd element (i.e. "true convection") have to fit that in somewhere behind the back wall. The ones with just a fan may have a bit more depth.

              I do remember looking at the Wolf and thinking it had a small oven. Think it's less so with the AG version.

              I still think there are a lot of "pro style" ranges out there that are great, you just need to keep in mind all the things that are important to you in making the selection and look at all of them.

              1. re: ted
                Chemicalkinetics RE: ted Sep 29, 2010 05:42 PM

                Thanks Ted

              2. re: Chemicalkinetics
                wekick RE: Chemicalkinetics Sep 29, 2010 08:04 PM

                I think you just have to measure and see. The pro-style ranges are actually a little deeper anyway and stick out further than a conventional range. The fan takes up some space and I am not sure how the element fits in there. Some claim to not have the box for the fan stick out but they just bring the wall forward.

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        amazinc RE: cherylsteve Sep 29, 2010 12:28 PM

        OMG!! I'm about to have a coronary. Bought a gas (propane) 30" Bosch stove and it's due to be
        delivered on Fri. I never even thought to check the oven depty. I was so intent on getting a con-vection oven (I bake a lot) and getting a cleaning cycle that I didn't even consider anything else.
        Now, I'm wondering if my half-sheet pans will go in it. Good grief ! I'm really gonna be sick if that
        darned oven is small because believe me, the price wasn't. Does anyone else out there own
        the Bosch stove. Please tell me the depth will work for a cook, not a kitchen designer.
        Help!!!!!

        3 Replies
        1. re: amazinc
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          don515 RE: amazinc Sep 29, 2010 05:38 PM

          I've got a 36 inch Dacor duel fuel not sure what the depth is but its a lot...

          dc

          1. re: amazinc
            WCchopper RE: amazinc Oct 1, 2010 12:57 PM

            So- it's Friday! What happened?

            1. re: amazinc
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              cherylsteve RE: amazinc Oct 2, 2010 10:15 AM

              Hi amazinc....I hope your Bosch oven is just fine...I didn't read this in time but I would have suggested to you that the 30" traditional style ranges and ovens don't seem to be an issue. I currently own a 30" GE Profile gas range and conveciton oven and it is the biggest oven and that is why I was so perplexed when I discovered the typical sizes of this huge "pro-style" gas ranges.

              OK, yesterday my friend and I checked out the ovens and ranges again and came home and measured. I've discoverd that the Wolf 48" range with the little side oven is the best option as wall ovens are actually not that deep and high anyway! So I won't bother trying to find a spot on the wall for them and I'll be "satisfied" with the 48" Wolf DF ovens that turn out to be about 1" smaller than my current GE -- it will definitely be a squeeze when I get the big turky roasting!

              Thank you everyone for your feedback!!!

            2. Sid Post RE: cherylsteve Sep 29, 2010 06:09 PM

              My biggest regrets with my "dream" kitchen ... the hood and a single convection oven.

              Find the space for a double convection oven. They are very nice, especially when you get a little older (my back bothers me now) and for holidays, it is really nice to have a second oven.

              I have a nice high output gas cooktop but, it over powers my noisy ineffective hood. :-(

              1. a
                amazinc RE: cherylsteve Oct 3, 2010 03:14 PM

                My 30" Bosch was delivered and installed (amid much blue air) on Fri. So far so good. The oven is "regular" depth. I even has a feature I wasn't aware of, altho' it does cost extra. It's a
                rung that comes apart in half so that you can fit a turkey in on that side and still have both the
                upper and lower rungs for casserole and stuffing pans. I think I'll be ordering that. I haven't used the convection feature yet as I'll have to wait for bread-baking mode to kick in. I've been
                using a mid-sized toaster oven for a month so it will take a few days to get back into baking in
                a "real" oven. Thanks for all the encouragement and I didin't have a coronary!

                1 Reply
                1. re: amazinc
                  wekick RE: amazinc Oct 3, 2010 07:48 PM

                  I had a Maytag Gemini that had that half shelf available. What a great idea. I never did get around to ordering that though.

                2. s
                  Sal Vanilla RE: cherylsteve Mar 7, 2011 10:30 AM

                  Something else to consider when buying commercial ranges for the home (for those folks coming in late to the search on commercial ranges) is that you need to have it plumbed differently and have to have different venting than your standard ranges (or professional for the home ranges). You need to retrofit your gas lines and sometimes have a shut off for it. Also the burners are always aflame unless you turn it all off and then when you want to cook you light the pilot light with a flame (there is no electric ignition). There are also issues of it having to be insulated, fitting into a regular kitchen, need for it to probably be installed on an outside wall in order to accommodate the commercial sized exhaust hood (which can be surprisingly loud). With the pilots lit continuously you burn more gas and it is hot in the kitchen. If you live in a hot climate that can get pesky.

                  Food for thought.

                  1 Reply
                  1. re: Sal Vanilla
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                    foodieseattlelady RE: Sal Vanilla Sep 24, 2012 09:45 AM

                    Although that's true for commercial ranges, like those made by Garland for restaurants, the ranges the poster is referring to are not commercial ranges. Instead, they're commercial-style ranges made for the residential market. The latter usually have slightly different features, such as additional insulation, than their restaurant counterparts in order to comply with residential homeowners insurance requirements. Also, ranges of this type do not have pilot lights. Some people do choose to put true restaurant ranges in their homes. However, if they do so without fulfilling the additional requirements set by insurance companies, like sprinkler systems, they risk having their homeowners insurance invalidated.

                  2. l
                    LovinSpoonful RE: cherylsteve Mar 8, 2011 04:02 AM

                    Another kitchen layout to consider is what I've seen in the kitchen Bobby Flay uses on occasion on his show. There is an island with a cooktop and dual ovens down below. From what I can see the ovens are individual units and not part of the stove but I'm not sure. One thing I have always liked about ovens right beneath the stove is how easy it is to sling pans under the broiler or to move heavy braisers back and forth. It sure beats having to heft them, turn and carry them elsewhere in the kitchen. Safer too, particularly if you have younger kids.

                    So the question is, can you install separate ovens side by side under counter or are their venting requirements that prevent that? I dunno.

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