Kitchen design help - Range or more counter

[RhysM]

We're currently updating our old kitchen and would appreciate any opinions on range cooker vs more counter space.

Have you had to choose between one or the other, and would you still do the same?

It's a wide galley kitchen with a seating area in the back, a separate utility, and a separate pantry. Because of the pantry we are okay for storage, and are keeping the main kitchen to base units only, with likely some shelves above.

We've been back and forth on whether to have a 900mm range cooker, which would mean a 620mm worktop to its right, or an integrated hob and oven and a larger 920mm worktop. On the left side in both cases will be a 1220mm worktop run, and on the opposite wall is the sink, dishwasher, etc.

We love to cook and often find we need space for multiple pans at once. But I worry that a 600mm worktop might end up too small to be much use.

For context we've been using a kitchen about half the size since we moved in, which we've got used to, so it's hard to imagine what more space we would use best!

(also the counters/worktops are just an example, still being chosen)

Hmm. I'm a keen cook and manage fine with four tops. Looking at the designs It looks like it might be easier to clean the four ring job too.

But If you use lots of specialist job tops, eg wok. And frequently run out then I would go for the bigger one and not worry about losing a bit of counter top.

If you’re a keen cook and need lots of oven space and multiple burners then a range cooker is fab
However I do like a reasonable run of counter space for prep
would you get a double oven elsewhere if you don’t get a range ?

For me, counter space, every time. I never seem to have enough, especially when cooking large meals for groups (we have people over a lot.) So it may depend on what and how you cook.

What’s happening beyond the toaster? Can you gain more workspace, a freestanding something, even a turn, here to allow for a bigger oven?

Range cookers are awful. Many have small badly designed ovens and look tacky. 4 ring induction hob and a standard oven is much better.

Worktops are very important but so is plenty of oven space. I couldn’t cope with only a single oven but then I frequently cater for 10/12.

For me, counter top every time too. You can stack eye level ovens which are much easier than below the hob ones. I have 4 rings on my ceramic hob and it’s still amazing after 15 years. My hob is 900 wide though but I’ve got it on a big island.

We had our kitchen redone and got rid of our range oven. Our range was 1000mm and we swapped it for a 1000mm drawer unit with a 600mm induction hob. We did lose 500mm of worktop space to accommodate the oven going at eye height elsewhere, but with 200mm each side of the induction it basically evens out. We’re very happy with our choice.

What about having an induction range or a 5 ring induction hob which can double as worktop space when needed? They cool down super quickly after use and don't get that hot outside of the area being used. I often use the right side of mine as worktop when I've got something cooking on the left iyswim?

Definitely counter space and an induction hob, much easier to clean

Thank you all! You've confirmed how I've been feeling about it too, especially with the ease of cleaning. It's brought back memories I forgot of renting a flat with a cooker where the gap was a constant grime collector. So will have a look at changing the plan to have more counter space and keep things integrated

Personally i would run all your units down one side and put the seating on the left where the sink is. I think it will be annoying with people walking through the main work space to get to the table. It feels a bit "bitty" and not particularly functional as it is. Also, an eye level oven with an induction hob would be my preference. Much easier to clean, much easier to use.

I went for a six ring induction hob and two eye height ovens. It’s great. The hob doubles as work space.and it’s great being able to see how things are cooking in the oven by just glancing through the closed door with the light on. The oven doors open to same height as the worktop which also creates extra space and makes moving very full casserole dishes really easy.