years ago my friend went through the same debate, and he choose Wolf. Now to your situation, 36" really? with a stove like that you need at least 72!!!! Tear out the wall if you have to and have a real kitchen!!! LOL
You’re probably leaning towards the Wolf because of your fondness for “red knobs”.
That's funny ... one of the reasons I went with Viking was I couldn't stand the red knobs ... and I 100% agree with the Subzero needed to compliment the Wolf lolYou’re probably leaning towards the Wolf because of your fondness for “red knobs”.
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If you do go with the Wolf range, you’re almost socially obligated to install a Sub-zero refrigerator ($$$$).
You’re probably leaning towards the Wolf because of your fondness for “red knobs”.
Other than trying to impress visitors to your house, I don’t think there’s a compelling reason to purchase ultra-high end appliances (including Thermador, Miele etc). All appliances are going to break sooner than you’ll expect because they just don’t make them like they used to. Further, when they do break, the repairs are a lot more expensive ($$$ Labor + parts are sometimes difficult to find).
If you do go with the Wolf range, you’re almost socially obligated to install a Sub-zero refrigerator ($$$$), preferably built-in with wood-paneled doors.
Do you and wife desire everything to match (i.e. be similarly nameplated) so that the stainless tones are identical?
fwiw I was only busting your chops!! I am sure it will work out, that said, in whatever, TV computers, high end stoves, I think buy the biggest and baddest you can afford.
That 12” cabinet would be perfect for storing baking sheets and would look better from a kitchen design standpoint.
Especially since most building codes require the vent hood to extend 3” beyond the outside edge of the cooking surface (i.e. 36” cooktop requires 42” hood). Completely unnecessary, but it depends on how anal your inspector is.
YEs, I would not shift/extend the range/hood to be adjacent to the door. If you could go the other way with 12" I would do that. If not , 36" will work
Have you ordered your cabinets yet? I just got an email from one of the cabinet manufacturers that I have done business with and the price of plywood sheeting (especially furniture grade) are increasing at a significant rate due to the ITC imposing tariffs as high as 190% on Chinese plywood.
Wanna bet? I had one inspector actually measure the hood width relative to the cooktop width and height above the cooking surface. He even asked to see the installation instructions for the hood vent because according to the building code for that municipality the hood “shall be sized and installed in accordance with the manufacturers instructions”. According to that inspector, the edge of the heating surface is defined not as the edge of the flame, but the outside edge of the grate (which was only 1” from the edge of cooktop) because theoretically if a burner is set on “High” underneath a large frying pan the flame could be deflected such that it reached the outside edge of the grate.The IRC building code does not have that requirement. That requirement would have to come from a municipality's revised codes, and I've never seen an instance of it.
Furthermore, I've never seen an installation of a range hood that is wider than the range itself.
Perhaps you've seen a revised code somewhere that considers the outside edge of the stove top heating source (gas flame or electric heating element) as the edge of the cooking surface.
My guess is that this is another case of you having no idea what you're talking about.
Apparently enough businesses that, post imposition of the import tariffs, there is now a shortage of domestic furniture grade plywood due to increased demand.
Because it was considered a “commercial style cooktop” (5 20k BTU burners + 1 15k BTU burner) it was subject to the modified building codes for that municipality (principally modifications to their adopted National Fire Code).
Yep, that is all exactly what I remember now - make up air, tightly sealed house, fireplace soot
