Oven to Cooktop Conversion

Has anyone ever replaced the rv stove with an apartment size gas range?

I started with the Campchef Everest rated at two 20,000 BTU burners. In my experience, that's greatly exaggerated. It literally took over an hour to boil a pot of water. The Atwood RV stove with one 9000 BTU and one 6500 BTU burner performs much better. Other's experience may vary.

EDIT: I stand corrected. I just completed some experiments. In a side-by-side test to boil identical pots of water, the RV stove outperformed the Campchef by a large margin WHEN BOTH WERE CONNECTED TO THE RV LOW-PRESSURE LP. When I connected the Campchef to a small propane bottle using the LP regulator that came with the stove, it was WAY more powerful than the RV stove, boiling water in a fraction of the time. Obviously, Campchef uses a regulator with much higher pressure than an RV regulator and the result is much more heat output.

What?!? RVIA specs limit RV cooktops to ~20k btus total, I have a Campchef with dual 20k btu burners, roughly 3x the output of the burners in an RV cooktop.

I really like to cook outside and miss my old fold-down camper that had a stove that you could use inside or outside. I tried a few propane camp stoves for use outside, but they have far lower BTU output than an RV stove. So I bought an RV stove and made it portable. Now I can take it outside and cook wherever I want. I set on a small white plastic Lifetime table meant for tailgating. I also found a battery-powered two-electrode gas grill igniter that also makes it nice. Maybe you can use some of those ideas in your design.

Our motorhome came with a 3 burner cooktop, and convection oven. The area below the cooktop is has cabinet doors that match the rest. When you open them, there is a shelf and one big drawer below that. On the shelf, I am able to store crockpot, dutch oven, racks for the convection and in front of the occasional use items I have a lid rack for all the lids. The cookie sheet, pizza pan and griddle slide in at the end along the cabinet wall. In the drawer are the frying pans, sauce pans, smaller cake pan, muffin tins . All organized by size for ease of use. I love it. And for the record, I use 3 burners all the time. I will be cooking the meat, pasta or potatoes, vegetable, and sometimes could use a fourth burner for making gravy or a sauce. I also use the convection oven for a lot of things and would not want a conventional oven again.

I've seen some folks over in the mods thread put a dishwasher were the oven went and a cooktop on top, to me that's the best possible use of that space =)

some interesting suggestions, we would want a gas cooktop, we dry camp occasionally and it beats the coleman stove on a rainy day!
if I wanted to use the oven, id have to find the manual to light the pilot light!!

If you go to the trouble of doing this surgery, look at your options for flush mount cooktops. The classic ones stick up about 1.5" and have a folding metal pan over the grate. But if the cooktop is lowered slightly you have flush mount options. There is the flush folding glass and also the flush solid surface countertop material inserts. We rarely use the cooktop and need it as a place to use electric skillets, other devices, or just as a prep space.

We replaced the stove top/oven unit with a cooktop only. Then we built two drawers to fit in the space formerly occupied by the oven. This is where I store my pots and pans. And with the drawers, it is easy to get to what you need.

Wife just puts stuff in the oven. No conversion needed.