Cooktop & wall oven v. range?

I've had a cooktop and wall oven in last 3 kitchen renos.

1) I prefer the look of cooktop and wall oven - more streamlined - I like frameless cabs, and clean lines over a more ornate wood kitchen esthetic. The "seam" between the range & counter bug me.
2) Flow & ease of use. I have 2 large drawers underneath cooktop for pots & pans. Also, if I'm making a big dinner, I feel like it's easier to have the wall oven in a different spot than the stove if I'm using both.

Having said all that, if I had a large "country" kitchen (off-white painted wood cabs ala Something's Gotta Give) and a natural space in the kitchen for a VERY large range, I would do that. Like an Aga or a Lacanche type deal.

"The "seam" between the range & counter bug me."

i hate that too. a nice compromise is the cooktop in the counter with a wall oven underneath. i've seen a couple like that, they look good.

i have the cooktop with wall oven below... same setup as the range without the seams. However the oven is a bit awkward. It seems to sit lower than intended (have not compared to range). Certainly looks good though

You need to evaluate your style (both cooking and kitchen design) then choose. It really comes down to what you like. no true pros and cons.

Range seems that bug people usually come from poor installation or counter top measurments as the seam can be sealed. Make sure everything is lined up correctly and measured twice.

Double wall ovens ... don't forget "real" convection and integrated probe. Consider different widths.

Cooktop ... look into 2-burner hobs, so you can have 2 gas & 2 induction

nyc10023, this is indeed breathtaking: http://www.lacancheusa.com/col_sully2200.shtml

No, IMO it's merely wide.

Given the choice between double wall ovens w/cooktop, or range, I'd only go for a 1940s or early 1950s vintage stove with integrated griddle and stock well, like the one my grandparents had at their country house.

Or, of course, if I wanted wide, http://www.antiqueappliances.com/products/restored/1953_okeefe_merritt_aristocrat.htm

Or a built-in range: http://www.antiqueappliances.com/products/western_holly/1953_built_in_holly.htm

alan, I don't know - that's both wide and bulky. The Lacanche is wide and excessive, obviously, but it's elegant and beautiful. And I don't usually use those words around appliances.

modern function is not there and those appliances are ideal for someone doing a vintage style renovation with no real plans to cook. Love the broiler though.

Yes, maybe in a kitchen like this

http://www.john-lewis.co.uk/kitchen-creme-de-la-creme-1.php

or

http://www.john-lewis.co.uk/kitchen-steamer-bay-1.php

Google "English Rose" kitchens.

http://retrorenovation.com/2008/02/01/vintage-english-rose-metal-kitchen-cabinets-from-spitfires-to-luxe-to-salvage-and-back-again/

Very important, make sure you have enough amps to handle a convention oven. Have an electrician make sure, most buildings will not let you add more