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Started By
Message
Upgrading a 30 inch gas range to a 48 inch range
Posted on 1/10/26 at 11:25 am
Posted on 1/10/26 at 11:25 am
Has anyone here done this? Wanting to go from the traditional range set up to something like this:
Just curious how difficult it is.
Just curious how difficult it is.
8
Posted on 1/10/26 at 11:43 am to TideSaint
You may need some cabinet modifications and a larger vent.
Otherwise, the existing electrical and gas hookups should be good.
Otherwise, the existing electrical and gas hookups should be good.
Posted on 1/10/26 at 12:22 pm to TideSaint
quote:how difficult what is? If it’s a countertop and cabinet modification only you can answer that. Otherwise a 3/4” gas or propane connection and an outlet for the igniter is all that’s needed. BTW I looked hard at a 48” blue star range and wound up going with 36”…it’s six open burners and a very large single oven. We went to this from a pair of wall ovens and a 6 burner stovetop. I thought I would miss the second oven but I don’t, plus the larger single oven fits half sheet pans long ways. We keep a carbon steel griddle over two of the burners which can be moved out of the way if needed. We’ve not yet needed any extra burners. Finally, the 48” was significantly more expensive
Just curious how difficult it is.
Also you’ll need a much bigger exhaust hood
This post was edited on 1/10/26 at 12:24 pm
Posted on 1/10/26 at 12:29 pm to TideSaint
Realistically
Can you use all the burners at once? If it's just a few tines a year. Get some plate warmers or electric induction cooktops.
Can you use all the burners at once? If it's just a few tines a year. Get some plate warmers or electric induction cooktops.
Posted on 1/10/26 at 3:22 pm to cgrand
quote:
I thought I would miss the second oven but I don’t,
Historically, we do use our double wall oven more than once or twice a year, but we have added a Breville smart oven air fryer pro and it is a great oven and can fit a 9x13” pan. May not need but one big oven and the Breville. If it fits in the Breville, we tend to use that over the wall oven.
Posted on 1/10/26 at 9:19 pm to TideSaint
I have a 36” oven. I can’t imagine how big a 48” is. The side oven on the 48” is nice though. The only issue I have with my 36” is that the oven takes a long time to heat up since it’s so big
Posted on 1/11/26 at 8:07 am to TideSaint
If you are going to retrofit this in the area of the 30 in. stove, then you're going to probably have lower cabinets to address to make room for the new fit , upper cabinets to address to allow for a new exhaust hood, countertops and backsplash to deal with. You're probably talking about a couple extra grand above the cost of the stove just to make it fit if you have the skills to do it yourself.
Price goes up significantly if you have to hire that work out
Price goes up significantly if you have to hire that work out
Posted on 1/11/26 at 8:21 am to TideSaint
We have a double oven, use it at least weekly. I can't imagine needing more than 4 burners.
Do you have an outside kitchen OP? I would think most people with a home and kitchen big enough for a 48" oven would have the option of another kitchen, either a butler's kitchen, basement kitchen, or outside kitchen. That just seems much more useful to me.
Do you have an outside kitchen OP? I would think most people with a home and kitchen big enough for a 48" oven would have the option of another kitchen, either a butler's kitchen, basement kitchen, or outside kitchen. That just seems much more useful to me.
Posted on 1/12/26 at 2:30 pm to baldona
quote:
Do you have an outside kitchen OP?
Oddly enough, I'm in the planning stages of building one of these as well.
But I wasn't planning on putting an oven out there.
I don't want to buy one of those countertop oven/air fryer combos.
Posted on 1/12/26 at 6:16 pm to TideSaint
quote:
I don't want to buy one of those countertop oven/air fryer combos.
Women don't listen when you tell them that an oven with convection roast *is* an air fryer.
quote:
Air Fryer Fast Facts
Uses a fan to circulate heat just like a convection oven
Ideal for cooking for one or two people, as food will tend cook faster than a convection oven due to compact size
If cooking for more people, you will likely need to cook food in batches, meaning more time in the kitchen than if you cooked the same meal in a convection oven
Posted on 1/12/26 at 7:58 pm to TideSaint
We have a 48" with this exact set-up and it's definitely a work horse. I will say we use the "baby oven" the most because it heats up so fast and will fit a 9x13" casserole. I love having double ovens, and we have them both going several times per month. Invaluable when hosting a large group for dinner. It came with the house though, so we lucked out there.
ETA One day I will have a La Cornue! Who needs jewelry?
ETA One day I will have a La Cornue! Who needs jewelry?
This post was edited on 1/12/26 at 8:04 pm
Posted on 1/12/26 at 10:22 pm to TideSaint
48" is sort of a strange no man's land, IMO. I've thought about it a good bit and done a fair bit of research in anticipation of a future renovation. To me, considering all in one ranges, I'd go with either a 36" with six open burners and a huge oven (although slow to preheat) or a 60" with six open burners and a grill given the two full size ovens this size allows.
In my view, the 48" takes up a whole lot of space without providing the benefit of two full size ovens.
I think I've settled on a 36" range top with six open burners (BlueStar) along with double wall ovens when we eventually pull the trigger.
In my view, the 48" takes up a whole lot of space without providing the benefit of two full size ovens.
I think I've settled on a 36" range top with six open burners (BlueStar) along with double wall ovens when we eventually pull the trigger.
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