Kitchen appliances for high end homes

[Anonymous]

Anonymous wrote:Don’t get paneled appliances. So dated and tacky.

Subzero, Wolf, Thermidor are all high end but all have their issues too. You are buying the name.

Paneled appliances are tacky? You are out of touch.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Don’t get paneled appliances. So dated and tacky.

Subzero, Wolf, Thermidor are all high end but all have their issues too. You are buying the name.

You know that integrated panel-ready appliances are the opposite and dated and tacky right now, right? I'm not talking about your fridge that sticks out 6 inches and has fake wood panels glued to it. I'm talking about fridges that look like pantry cabinets.

Agree. I have no clue what the current fashion is, but appliances that look like the rest of the kitchen cabinets are never “tacky.”

[Anonymous]

Viking

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Don’t get paneled appliances. So dated and tacky.

Subzero, Wolf, Thermidor are all high end but all have their issues too. You are buying the name.

You know that integrated panel-ready appliances are the opposite and dated and tacky right now, right? I'm not talking about your fridge that sticks out 6 inches and has fake wood panels glued to it. I'm talking about fridges that look like pantry cabinets.

Agree. I have no clue what the current fashion is, but appliances that look like the rest of the kitchen cabinets are never “tacky.”

Paneled dishwasher, big built in fridge (sun zero, Miele, etc) with no cabinet panel.

[Anonymous]

Anonymous wrote:

Anonymous wrote:If truly high end - I prefer paneled and integrated fridges/dishwasher (Sub Zero makes those fridges, but also Jenn Air, Miele and others). Stainless is okay, but is starting to look a little dated.

Lots of high end range brands - Wolf is popular in DC. If you have an extra $10,000, La Cornue and Lacanche (French ranges) look really nice and are different.

They're really nice to look at. They're not practical at all to cook with. If you want people to admire your kitchen, then buy them. If you actually cook, don't.

I disagree on this one. We have a lacornue and it’s amazing. I use all of the features and love it. We’ve previously had a Wolfe, five star, bertazonni and thermador, and the la cornue is better in every aspect

[Anonymous]

Stainless steel is dated, paneled/ integrated appliances are your best bet for a modern looking kitchen.

Highly recommend a pot filler if your stove is far from the sink. That is our situation, and we use it all the time. Not only to fill a pot of water, but more often when you need to add water to something. It’s a no brainer if you cook a lot.

[Anonymous]

Stainless steel is dated in a dated kitchen with a bunch of over molded cabinets. Stainless steel is not dated in a kitchen that doesn’t otherwise look dated.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If truly high end - I prefer paneled and integrated fridges/dishwasher (Sub Zero makes those fridges, but also Jenn Air, Miele and others). Stainless is okay, but is starting to look a little dated.

Lots of high end range brands - Wolf is popular in DC. If you have an extra $10,000, La Cornue and Lacanche (French ranges) look really nice and are different.

They're really nice to look at. They're not practical at all to cook with. If you want people to admire your kitchen, then buy them. If you actually cook, don't.

I disagree on this one. We have a lacornue and it’s amazing. I use all of the features and love it. We’ve previously had a Wolfe, five star, bertazonni and thermador, and the la cornue is better in every aspect

Which Lacornue? I'm thinking about getting one of the cheaper ones (not a Chateau), 43" with the two smaller ovens. I'm curious if these work well or if you have to shell out for one of the really expensive ones.

[Anonymous]

Anonymous wrote:Stainless steel is dated, paneled/ integrated appliances are your best bet for a modern looking kitchen.

Highly recommend a pot filler if your stove is far from the sink. That is our situation, and we use it all the time. Not only to fill a pot of water, but more often when you need to add water to something. It’s a no brainer if you cook a lot.

Is the water that comes out already hot? If not, doesn't seem like much of a time saver.

And, as others have mentioned, you still need to bring the heavy pot to the sink when you're done with it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If truly high end - I prefer paneled and integrated fridges/dishwasher (Sub Zero makes those fridges, but also Jenn Air, Miele and others). Stainless is okay, but is starting to look a little dated.

Lots of high end range brands - Wolf is popular in DC. If you have an extra $10,000, La Cornue and Lacanche (French ranges) look really nice and are different.

They're really nice to look at. They're not practical at all to cook with. If you want people to admire your kitchen, then buy them. If you actually cook, don't.

I disagree on this one. We have a lacornue and it’s amazing. I use all of the features and love it. We’ve previously had a Wolfe, five star, bertazonni and thermador, and the la cornue is better in every aspect

I love my Lacanche. It is so simplistic. I love the smaller ovens, the duel fuel ovens, and the BTUs are fantastic. In contrast to most duel fuel ranges, I have one gas oven and one convection oven. Most duel fuel ranges mean gas cooktop + electric/convection ovens.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If truly high end - I prefer paneled and integrated fridges/dishwasher (Sub Zero makes those fridges, but also Jenn Air, Miele and others). Stainless is okay, but is starting to look a little dated.

Lots of high end range brands - Wolf is popular in DC. If you have an extra $10,000, La Cornue and Lacanche (French ranges) look really nice and are different.

They're really nice to look at. They're not practical at all to cook with. If you want people to admire your kitchen, then buy them. If you actually cook, don't.

I disagree on this one. We have a lacornue and it’s amazing. I use all of the features and love it. We’ve previously had a Wolfe, five star, bertazonni and thermador, and the la cornue is better in every aspect

I love my Lacanche. It is so simplistic. I love the smaller ovens, the duel fuel ovens, and the BTUs are fantastic. In contrast to most duel fuel ranges, I have one gas oven and one convection oven. Most duel fuel ranges mean gas cooktop + electric/convection ovens.

I'm the PP interested in Lacanche/Lacornue. I notice that the cooktop of Lacanche looks like stainless steel or some other light-colored metal. Does this scratch? Ranges with black tops (including Wolf and Viking, but even just my current GE) always seemed more durable.

[Anonymous]

Man, all you Wolf people are really intent on paying for red knobs. It's GE with better marketing. Ask yourself how many chefs cook on closed burner ranges.

[Anonymous]

Anonymous wrote:Man, all you Wolf people are really intent on paying for red knobs. It's GE with better marketing. Ask yourself how many chefs cook on closed burner ranges.

What are the benefits of open burner ranges? Hotter burners?

[Anonymous]

Anonymous wrote:Man, all you Wolf people are really intent on paying for red knobs. It's GE with better marketing. Ask yourself how many chefs cook on closed burner ranges.

Blue star blows the socks off wolf. And the only electrical component is the spark plug to light the burners. Nothing really can break. Incredibly reliable, high btu. Downside is no dual fuel ranges (last I checked)

[Anonymous]

Anonymous wrote:

I disagree on this one. We have a lacornue and it’s amazing. I use all of the features and love it. We’ve previously had a Wolfe, five star, bertazonni and thermador, and the la cornue is better in every aspect


Which Lacornue? I'm thinking about getting one of the cheaper ones (not a Chateau), 43" with the two smaller ovens. I'm curious if these work well or if you have to shell out for one of the really expensive ones.

I have a CornuFe (the La Cornue product line that is priced to compete with Viking and Wolfe). Ours is now 15 years old and still going strong. Initially we had a problem with the igniters for the burners and had to have them all replaced but it was warrantied and has worked fine ever since. Purcell-Murray is the US distributor (or was) and I got a list of all the dealers who sold CornuFes on the east coast and called around until I got a deal that was better than Williams Sonoma. I have a small kitchen but have really liked the functionality of having two ovens, particularly at Thanksgiving or other big holidays. One oven is plain convection but the other is multi-function with a variety of broiler/convection/bake options. It still looks beautiful. The top is actually very easy to clean---remove the grates and it is one big stainless surface to wipe down. The only downside is that it is NOT self-cleaning, so every year (or two, if I am honest) I unscrew the side panels and "Easy Off" everything in the backyard, which seems kind of ridiculous given how much it cost. And if you take out the steel racks and soak them in a plastic bin filled with dish soap and a bunch of Bounce dryer sheets, all baked-on food will slide off.