The quandary of determining which appliance (or combination of appliances) will best suit the work space and the homeowners’ cooking style can only be resolved by adapting a systematic approach to the selection process. Surprisingly, the old “gas vs. electric” issue should not be your first decision.

Step one is based on the method of heat transference selected: conduction, convection, induction or radiation. Step two involves the heat source. Step three is choosing the appliance style: built-in, drop-in or slide-in.

Built-in Ovens

The family’s cooking patterns will direct the recommendation for a single, double or a combination of single and micro convection equipment.

Ovens built into a tall tower offer the convenience of one oven at waist height, and one below in the case of double ovens. Some ovens are designed to be placed in the base cabinet so counter space is not lost. An oven should be placed at a comfortable, accessible level. Under-counter installations should only be suggested with ovens engineered for such a location.

Single oven(s) can also be placed in “mid-height” base units, which makes the appliance more accessible and maintains a landing space above the appliance.

One of the biggest advantages of built-in oven/cooktop units is the designer and client have complete freedom and flexibility in placement. The two appliances can be placed side-by-side or separated to create distinct work cells.

Built-in appliances have a higher cost than free-standing ranges, which combine both an oven and cooking surface.

Additionally, installation fees and electrical wiring requirements will be greater than needed for a single appliance.

A planning concern is the wall space required for ovens placed apart from the cooktop.

Oven cabinets are 27-in., 30-in. or 33-in. wide for single- or double-stack ovens. Placed side-by-side, ovens can require as much as 66-in. of wall space. The two built-in units also use a minimum of 55-in. to 60-in. of wall space, which might cramp countertops in a compact kitchen. Lastly, the interior dimension of most built-in ovens is smaller than a 30-in. wide free-standing range oven.

Appliance manufacturer specifications guide designers in proper placement off the floor, as well as heat concerns related to cabinetry above the oven.

Cooktops, Range Tops

Built-in cooktops come in two configurations. The first is a self-contained surface unit, which drops into a cut-out in the countertop and is called a “cooktop.” The second popular style is a front-controlled unit, which requires a lowered cabinet height to accommodate the front panel controls and is called a “range top.”