Anonymous wrote:We're doing a kitchen renovation and are contemplating getting the Cafe 30" induction range with double oven. Do you have it and do you like it?

Or

Do you have a double oven and do you think it's worth having? Wondering if we will use it as much as we think we will. I'm mostly thinking ahead to holiday cooking. We have hosted the last couple years and the combination of tiny kitchen with small range and one oven made it such a huge pain.

We do not have room for a 48" range with side by side ovens.

We love it. No regrets. We use it all the time. Also, it roasts meat like a dream.

I would get a 48 inch range with double oven

^^I love this! With stacked double ovens, you lose the counter space. Yes, you have to bend over to remove food from the oven, but I think it’s worth it.
Also, with stacked double ovens, they are like conjoined twins. If the mother board breaks, neither oven will work.

Anonymous wrote:I have two single ovens, separated by a set of drawers. So it's oven, cabinets in the middle with a cooktop, then another oven. They are below the counters.

I wanted double ovens but heard if one goes out it was more expensive to get the one replaced vs. buying a whole new unit. So I did this and I can't tell you how many people have offered that it was a good idea.

We have used them extensively during the holidays and it is fantastic.

Sort of like this?

Anonymous wrote:I have two single ovens, separated by a set of drawers. So it's oven, cabinets in the middle with a cooktop, then another oven. They are below the counters.

I wanted double ovens but heard if one goes out it was more expensive to get the one replaced vs. buying a whole new unit. So I did this and I can't tell you how many people have offered that it was a good idea.

We have used them extensively during the holidays and it is fantastic.

We had the same concerns so we did a speed oven on top(microwave, convection) and and a separate oven installed below. We were constrained by our kitchen to do this, but it works out well.

I have two single ovens, separated by a set of drawers. So it's oven, cabinets in the middle with a cooktop, then another oven. They are below the counters.

I wanted double ovens but heard if one goes out it was more expensive to get the one replaced vs. buying a whole new unit. So I did this and I can't tell you how many people have offered that it was a good idea.

We have used them extensively during the holidays and it is fantastic.

Love, love our induction cooktop. And I love our double ovens on Christmas and Thanksgiving , and the one or 2 parties we have the rest of the year and that’s about it. So for me it’s a nice to have, not a need to have. And I do enjoy cooking. We don’t use the wireless feature, although I at least understand the use case for it. I could see wanting to change the temp remotely, or start up the oven from afar. But, I made it this far in life without that feature and will somehow endure.

We like it a lot, however it means that our regular stovetop is placed in an island so we don't have a nice island. I would not have chosen this, but it's what the house came with.

Op here, thanks for all the replies! I wish we had room for two wall ovens, but we do not - and I totally get what you mean about making sure you can reach your ovens!

I wish these new appliances would just stop with the WiFi connectivity. I don't need those extras. But glad to hear that those with the Cafe double oven with induction cooktop like it! I think it's our only option for this configuration and size.

Yes we have the double cafe induction and it’s great. The top heats up so quickly and is easy to reach for weekday cooking. We rarely need the bottom one, but it’s good to have for holidays etc. Doesn’t bother me that it’s low but ymmv. And the bottom is the same size as some full size single ovens, so it can fit a turkey.

FWIW I grew up with a double oven (it was just there when we moved in). It was one on top of the other. As you said, it was mostly used for holidays. Sometimes cooking multiple things at different temps for different amounts of time. Sometimes cooking one thing and warming something else. Sometimes just cooking a lot of volume of the same thing.

As I recall the only two bad things about it was

1. the oven was against the wall that had the thermostat on the other side. So if the oven was on it threw off the reading of the thermostat, and

2. the ovens were next to the fridge, which means each has to work a little harder to keep their respective temps. I don't know how much control you have over the design of the kitchen, but if possible put a counter between fridge and oven.

We bought a renovated home that has a double oven in the wall. Range and microwave separate. I love the lower oven because it is higher than our previous range with the oven. But the top oven is worthless to me because I can't reach it early. Now that I think about it, maybe the installed it incorrectly, too high, because they wanted a drawer below the ovens. Hmmm? Whatever the case, make sure you can easily reach the top oven if it is a stack.

We got the Cafe double oven with induction cooktop from Costco a couple of months ago. Our previous stove/oven was terrible, so this is a dream in comparison. I like that we don't have to heat a large oven for a single item. We haven't had it long enough to make a big meal, so we haven't really tested its full use. My only complaint so far is that some of the features require connecting it to your wifi, and so far we've refused to do that. We mostly haven't been bothered by the "missing" features though.

We also opted for a 30” range with that style of double oven instead of a larger side by side or wall ovens. I’m SO happy with it. Ours in a GE and we opted against convection so that we aren’t limited to specific types of cookware.

The double is wonderful for cooking different things at different temperatures. I can roast a vegetable on a high temp at the same time as baking something at 350. DH can cook fish in one section while I have dessert in the other. The smaller section also heats up faster which is nice for just putting in one tray.

A couple of times a year with big company I wish I did the double wall ovens instead but for 99% of my needs the 30” double is a lifesaver.

We're doing a kitchen renovation and are contemplating getting the Cafe 30" induction range with double oven. Do you have it and do you like it?

Or

Do you have a double oven and do you think it's worth having? Wondering if we will use it as much as we think we will. I'm mostly thinking ahead to holiday cooking. We have hosted the last couple years and the combination of tiny kitchen with small range and one oven made it such a huge pain.

We do not have room for a 48" range with side by side ovens.