alanc
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Hi –
The worktop along the window end of our kitchen is
higher than usual, due to a concrete plinth that the
freestanding appliances underneath it are standing
on (too complicated to explain). Basically, though,
we would like to maintain this level of worktop
throughout the kitchen.
We have now reached the stage where we’re looking
to remove our old free-standing cooker, and to put
in a worktop with a drawer stack next to a built-under
cooker.
I’ve read a few things, and I’m now a little confused.
The bottom of the worktop itself (a big slab of marble
effect formica) will be 955mm above the floor, which
says to me that we *should* be able to fit in a larger
than usual built-in oven. The question I’m now left
pondering is the difference between a built-in and a
built-under oven. For example, we like the look of
the Candy FDP231 double oven, as it has a larger
main oven cavity than the TCP21. The height of the
whole unit is quoted as 885mm, so that leaves 70mm
of “room”. How much space is required under such a
unit (would a built-under come with legs, whereas a
built-in would expect to be mounted in some way)?
Is there any easy way we can install a built-in oven
as a built-under oven?
And finally, I’ve read on your site that you should have
a cabinet either side of a built-under oven. This won’t
be the case in our situation, as the oven will be at the
end of a worktop run. Is this acceptable? I presume
we would need some kind of wall, as the built-under or
built-in oven would otherwise be a fairly bare chassis?
Cheers for reading, and here’s hoping all these questions
can be answered!
Alan.
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timfoley
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Alan,
The criteria or standard to which many kitchen designers aim for is to achieve an aesthetically balanced look whilst maintaining functionality. In some cases they must deviate from
the norm but still maintain this ethos as their principle. What is one man’s meat may be another man’s poison and we’d all have similar looking kitchens if this was not the case.
I can only offer suggestions based on my own preferrences but I respect the difference in those who offer alternative advice and others may believe differently and no doubt will post
their opinions after mine.
Your own design is not set to the standard height that a concensus of deigners have suggested is the optimum and most comfortable to aim for i.e. 910mm but as long as it remains
egonomical for your own needs it is correct.
I can see no reason for you not to install a double oven into a specifically designed base cabinet providing you adhere to manufacturing instructions particularly regarding
ventilation. The problem is that your plinth or kickboard will not offer continuity as it will only be 70mm high and your bottom door may be too low for comfort. Far better in my
opinion to install a built under double oven and use extended height plinth.
A built under oven is essentially an oven designed to fit between cabinetry but in your case can be supported by an end panel on the open side. Not the ideal look and you should
consider an alternative location between units, but there are no regulations stating this cannot be done.
To re-cap, a built in oven is designed to fit into a cabinet such as a tall housing or a base unit housing whereas a built under oven is designed to fit between cabinetry or, in your
case, cabinetry and a panel and is mounted on a frame normally fixed to the adjacent cabinets.
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