Oven housing units

[dickm]

We are in the process of fitting out an extended kitchen and thought it would look neater and be handy to have the full height oven unit in the corner, that is, at 45 degrees to the two walls. Has anyone done this, and if so, what are the pros and cons? Local Magnet guy reckoned it was feasible, but didn't sound too sure.

 

[MMUK]

Do you mean a built in oven and recessed hob or a free standing one?

If built in, IMO it's better as there's lots more air space behind and to the sides. If free standing it'll look pants.

 

[Phil Pascoe]

It might look good, but you'll either waste cupboard space, or have corners which will end up full of all manner of rarely used stuff that becomes unreachable. If your worktops meet the side of the cooker on a mitre, they may well cup or split. You could build spice racks or something on the upper sides of the cooker or you will have blind corners which will accumulate clutter. Just thoughts...

 

[Max Power]

When you say full height do you mean as in having an eye level oven :?
I have never seen that done across a corner, probably because it would look horrendous

 

[RogerS]

I reckon it's a good idea.

 

[dickm]

Interesting range of opinion!
It's a double oven, and will be mounted (wherever it goes) with the top at a bit above eye level. The reason for wondering about corner mounting is to avoid having a very shaded corner if it's placed to the right of the corner, where the existing power supply comes out. All the windows are to the right. The "best" solution would be to put it to the left of the corner, but that would involve a lot more modifications to the existing units.
Got a nasty feeling it's going to be the latter........................

 

[Eric The Viking]

I've got a couple of (good) American books on kitchen design/construction, as I was interested in doing ours with face frames. I've seen a cooker unit in that position in one of them but I'd have to dig them out to be certain which. I think it's fairly common over there (they have bigger kitchens generally).

A few observations:

o It will stick into the room more than you think, projection is determined by width of the cooker,
because of the back corners.
o If you build a three- or five-sided unit, you avoid a mason's mitre on the worktop (assuming worktop to
both sides) and it looks neat.
o You'll have a big space below the worktop, that's hard to use. If you don't want to waste quite as
much you might put a big oven below and a smaller (grill?) above. Otherwise, big pan storage?
o It will give you ample space at the back for extraction hood piping.

I've yet to tackle ours, but will look seriously at that arrangement, as, although ours isn't a small kitchen, the doors are very awkwardly arranged, with one short bit of wall we couldn't otherwise use well - that arrangement might work nicely.

Will you post back how you get on, pref. with pics?

Cheers,

S.

 

[flying haggis]

if I understand the idea corrctly I like the idea a lot . but the only caveat would be the doors on the units to either side might foul the doors on the lower part of the unit . you might have to put a fillet in between to increase the room for the door to swing. also just realised that the depth of the unit chosen (600mm?) wont reach to the wall unless you set it back

 

[Max Power]

Move your electrics, the end result will be far nicer. Id be amazed if you could find a kitchen designer thats included that configuration in a design, you do see underbench ovens done that way which look ok (although a big space waster) , but I've yet to see an eye level oven like that. If you do decide to go down that route make sure you get 3d drawings done first

 

[MMUK]

Bear in mind that you'll need a custom built carcass. Standard ones won't be deep enough.

 

[RogerS]

Bear in mind that you'll need a custom built carcass. Standard ones won't be deep enough.

Why not? Doesn't have to go all the way into the corner, surely?

 

[MMUK]

Bear in mind that you'll need a custom built carcass. Standard ones won't be deep enough.

Why not? Doesn't have to go all the way into the corner, surely?

A standard carcass is 570mm deep. The sides of a 600mm worktop cut at 45* will be 849mm. 849mm - 570mm = one big gap :mrgreen:

 

[RogerS]

Bear in mind that you'll need a custom built carcass. Standard ones won't be deep enough.

Why not? Doesn't have to go all the way into the corner, surely?

A standard carcass is 570mm deep. The sides of a 600mm worktop cut at 45* will be 849mm. 849mm - 570mm = one big gap :mrgreen:

Ah.....I see your point

 

[Max Power]

The usual method of constructing a corner solution like this is to fit a false wall using a sheet of plywood or similar across the corner at 45 degrees so you can then use the same depth unit as the rest of the base units.
So be embarrassed no more Roger :lol:

 

[RogerS]

The usual method of constructing a corner solution like this is to fit a false wall using a sheet of plywood or similar across the corner at 45 degrees so you can then use the same depth unit as the rest of the base units.
So be embarrassed no more Roger :lol:

Excellent Max. I was wondering when someone was going to suggest that ! :-"

 

[dickm]

Thanks for all the suggestions, guys. Having measured everything up, looked at it from different angles, pretended to have creative design ideas ................
......... I'm giving up the whole idea. It's going in the long run of cabinets.

 

[No skills]

Ah yes the old KISS method is usually best.