Range, Rangetop, or Cooktop?
Kitchen Basics
Many times, in the planning process for our kitchen designs, our clients are unsure as to whether they want a range, rangetop, or cooktop, and to that degree, what width. Each appliance has its own strengths and weaknesses, and has design implications that potentially impact the entire kitchen layout. Although we are featuring Wolf appliances in this article, the concepts discussed apply to nearly any manufacturer.
A range (above left) is a self-contained burner set and oven combination, normally set into an opening in a lower cabinet. A rangetop (above center) is a burner set only, with front-facing controls, normally set into a top recess in a lower cabinet. A cooktop (above right) is a burner set only, with top-facing controls, normally set into a hole in the countertop. Normally, all three are available in standard widths of 30”, 36”, 48”, and 60”, depending on type.
The fundamental difference between a range and a rangetop or cooktop is that, obviously, the oven is part of the range, while a separate appliance from the rangetop and cooktop. The primary consideration when contemplating a rangetop or cooktop is where to put the oven—both in relation to the burners and height off the floor. Normally, a separate oven affords the opportunity of placing it at elbow height, versus below the counter, but this will take away from usually valuable counter space. Thus, a key tenet to a range is that it is very efficient in terms of counterspace, whereas rangetops and cooktops generally take away counterspace. This observation becomes moot if the oven is placed below the counter (but generally the question is asked, “Then why buy a cooktop?”).
Controls…
Rangetops and cooktops differ essentially in the location of their controls, and thus how they are installed in the countertop. A rangetop (below left) is notched into the base cabinet, with controls on its face (like most controls on a range). The entire width of the rangetop is dedicated to burners, at the tradeoff of 8-inches or so cut down into the lower cabinet. A cooktop (below right) is cut into a hole in the countertop, with controls on the top. A portion of the width of the cooktop (in this case, the lower-right corner—or one whole burner space) is given to controls, but only a few inches of cabinet space below is sacrificed to its base. Depending on manufacturer and model, controls can be located on the side, corner, or middle, but most always at the expense of burner area.
Standard widths for burner arrangements are 30”, 36”, 48”, and 60”, depending on type and manufacturer. Generally, 36” ranges, rangetops, and cooktops have three burner bays, 48” have four, and 60” have five bays—allowing for various combinations of burners, griddles, charbroilers, or wok burners. In addition, range widths offer various oven configurations—generally with 36” accommodating a single oven, 48” a large-and-small oven, and 60” dual full-size ovens. Curiously, the largest oven comes with a 36” range; with the 48” and 60” ranges there is a ‘large’ oven, but it is not as large as the 36” Range. Below, Wolf 36”, 42”, and 60” Ranges.
The Ovens…
Curiously, the largest oven you’ll generally find with a range is on a 36” model; the 36” has one oven, the 48” has one small and one ‘large’ oven, and the 60” has two ‘large’ ovens. Neither of the 48” or 60” ‘large’ ovens is as wide as the 36” range; something to consider when choosing a range size.
Once the decision is made to commit to a wall oven, it is usually accompanied by the opportunity to select more than one appliance above or below; vis. the oven creates a vertical stack, usually floor-to-ceiling, that can be filled up with different features (below center). If there is plenty of counter space, the ovens can be placed side-by-side, as a spread, for easier visibility (below left) or can be placed alone surrounded by full-height cabinetry (below right). There are ovens available with various features and/or functions; microwave ovens, ‘smart’ convection-microwave ovens, steam ovens, warming drawers, etc. Although the options seem nearly limitless, one still needs to consider basic kitchen fundamentals; ‘throw space’ adjacent to the wall bank, distance to-and-from prep areas, and general function of each work area (now that the ovens are segregated).
Single, Stack, or Spread…?
Commonly, a separate single wall oven is part of a baking area, with its own prep counter dedicated to mixing, pastry rolling, and cooling. Above or below, there can be cookie sheet and tray storage, and baking-centric dry-goods storage. In the Young House (below) the separate wall oven is a 30” Viking French Door model, placed at eye level, with baking storage above and below. Note the appliance pantry to the left as part of a full-height cabinet with the refrigerator.
Another common function is part of quick-prep and/or warming/staging functions in support of the main cooking area. In the FarmHouse (below) a second 30” Wolf Speed Oven is set at elbow-height, with a 30” Wolf Integrated Warming Drawer below. Above, a flat-screen picture tv is perfect for watching cooking programming, while a full height Integrated Sub Zero Wine Refrigerator to the left helps flank a coffee and wine counter. The 36” Wolf Range with single oven is to the left.
Another common function is to locate multiple oven functions into a multi-spread configuration. In the case of the Hillard House (below) two 30” ovens are spread on top, while below a steam oven (left) and microwave (right) finish off the oven center. A 36” cooktop is opposite on the main island.
