Kitchen design for homeowners who actually cook

[Anonymous]

Anonymous wrote:A lot of these posts are sophisticated propaganda for induction ranges…as a cook who is constantly adjusting flame levels and moving pans on and off the flame, where would I be without the visual cue from the flame? Do you think restaurant chefs are going to operate with induction? Pullease…

I love the floor info. here.

Right, never: https://www.thestar.com/news/canada/worried-about-giving-up-gas-these-toronto-chefs-say-induction-stoves-are-a-game-changer/article_c6657146-dbf4-5425-a099-daf1c041c141.amp.html

[Anonymous]

If you’re replacing everything why not install the cabinets farther away from the wall so a full size fridge will be flush with them? Then you have deeper counters for your toaster oven, etc.

[Anonymous]

Lot of Rev a Shelf

[Anonymous]

Sink: stainless or ceramic. No square corners food is always getting stuck in them.

Fridge: don’t get a too-small fridge that can’t accommodate a leftover roast bird. I like French door or freezer below. Ice maker in door takes up a lot of space and not sure it’s that important also is ugly. Have a second fridge/freezer in the basement.

Wall oven: I find this tricky bc you have to lift things above waist level to get them in and then when the over door is open you have to reach across it at a higher up level which is hard. Wall over doors should open sideways but they typically don’t. Also with most double wall ovens you only end up using one. I’d rather have the side by side floor range/oven with one full-size and one little. Although it’s more bending down. Maybe one smaller wall over for roasting veggies or baking cakes but I don’t wanna lift a Turkey up there.

Cabinets vs drawers: if only drawers where are you putting mugs and glasses? You want to lay your cereal down flat? Think, people.

Pantry: always remember a pantry.

Pot filler: no

Lots of outlets is good

Do not put seating across from an in-island range for the love of pete.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’m always happiest with a long stretch of continuous worktop between the sink and the stovetop, with pullout trash underneath.

I don’t care as much about the fridge in the work triangle but it shouldn’t be far away.

OP here. Why pullout trash? I've been thinking about keeping trash bin out because it can be bigger and seal well (with the step opening). Is that not necessary?

NP but I hate built in trash with a passion. It stinks up cabinetry and is unhygienic. A kitchen trash should be replaced more frequently than cabinetry. Period.

OP here. Do you just have it out in a corner or something? I was advocating against built in trash but DH and architect seem to think it's essential.

I hate stinky trash no matter where it is. Anything truly foul get stored in a special container and frozen in our deep freezer until trash day.

[Anonymous]

Anonymous wrote:OP here with updates:

Here's our list so far:
* Kitchen sink: Wide and deep stainless steel, perhaps this Rohl, or a 32inch ish one. https://www.ferguson.com/product/rohl-culinario-37-78-x-18-in-no-hole-stainless-steel-single-bowl-undermount-kitchen-sink-rruw3616sb/_/R-7525739?fromplp=true&trackSignal=true. This size and material will help with washing lots of big pots, etc. According to Mainline and some other sources, those fireclay ones aren't practical. Don't have windows by sink go all the way down to the sill as those are difficult to clean. Still thinking stainless steel and leaning towards this sink (wide with a raised area for drying some items).
* Cooktop: Induction. Don't bother with Wolf.  Kenji seems to think induction is fine for the vast majority of dishes. Also much easier to clean.* NO pot filler, try to find spot for wet bar/ second sink instead. Mainline said they can cause damage. I also put water in hot water boiler first anyway. Still doing induction, but dropped the wall oven idea (would lose too much counter space) and are getting the 30" Cafe' double oven induction range. We expect to use the smaller upper oven frequently and according to the Yale appliance reviews the big oven is similar to a standard single oven.
* Wet bar/ coffee station: Try to find spot for extra sink (if possible), coffee station, and small drink fridge. Helps with foot traffic and incorporating kitchen into open dining space. Still doing this but dropping the sink part. Seems like these extra bar sinks actually aren't used that often, but would be expensive to add.
* Hood: Worth getting one according to another thread. Not sure which kind...seems like some are more about show. Still working on this
* Oven: Wall oven. Easier to use for heavy items, helps avoid arm burns (I have many). Don't necessarily need to use up space for a double. No longer doing this, just range.
* Fridge: 36 inch, counterdepth is big enough. French door. Don't bother with Subzero, probably do Bosch. Our appliance repairperson said to avoid LG and Samsung, and that Subzero compressor is same as cheaper fridges. Think about fridge placement, as we should avoid foot traffic coming through the cooking area; wet bar/ small drink fridge would also help. Wonder whether we should not both with panels as that would limit options. Still doing a counter depth 36 inch, we have a smaller fridge now and it's plenty of space. I also find that things tend to get "lost"/ spoil in very big fridges. And we're getting a small drink fridge. And we have a small area to work with. We are not doing panels - seems like that would add at least 6K to the cost, and we'd rather put that money somewhere else. We are not getting a model with ice (we never use it) or a filtered water dispenser (will add one by main sink)
* Countertops: Have at least one area of continuous/ longer counter space. Not sure about material. Seems like granite is the most practical, but are there better materials now? Is butcher block ok for the island?  I don't mind if it looks used, but wasn't sure if there are other downsides. Thinking dark honed soapstone or granite. Quartz has an artificial look to it and I'm ok with some wear and tear.
* Storage: Drawers are better than cabinets. Can place pull out drawers for pans under the cooktop, like here https://www.thekitchn.com/cooks-country-editor-eva-katzs-homey-hardworking-kitchen-kitchen-tour-215478?. Ask for toe kick drawers https://www.kraftmaid.com/toe-kick-drawer/. Try to find spot for full length pantry, even if it's in the (casual/ open concept) dining area. We are doing a shallow (12inch), full length pantry. Not sure if the toe kicks will be worth the extra $$.
*Small appliances: Have spot for toaster oven, which we use more than microwave.

We decided to keep this out on the counter since we use it so much. Are going to put the microwave in the pantry with a shelf plug (don't want to spend the extra $$ for a drawer/built in one).

Sticking with hardwood floors. Lighting is TBD - need some task lighting but would like to add some semi-flush fixtures and pendants. Trying to figure out if we need built-in spots for certain things we use constantly like olive oil, salt, cutting boards, or if we should just simply put them on the counter.

[Anonymous]

Forgot a few things -

On trash - I think i'm going to lose that one. Designer and DH seem to have a strong preference for built-in.

Faucet - I'm leaning California Faucet. BUT we want something that stays on spray mode w/o needing to hold down the lever/ button, and their customer service said they don't have a model like that...interested to hear if someone has something that does this!

Want to add a small pot rail above cooktop for cast iron pans and the butter warmer.

[Anonymous]

I always have the sense that people who write these posts about how they need this or that because they “actually cook” have never worked in a restaurant.

[Anonymous]

I love my 42” SubZero side by side fridge. Best part of my kitchen reno.

[Anonymous]

We have a high end designer kitchen that we use all of the time.

I love my stove and would never have paid that much but DH ordered it as a surprise.

My three favorite items are salamander, in counter fryer, and in wall steamer.

[Anonymous]

Anonymous wrote:Forgot a few things -

On trash - I think i'm going to lose that one. Designer and DH seem to have a strong preference for built-in.

Faucet - I'm leaning California Faucet. BUT we want something that stays on spray mode w/o needing to hold down the lever/ button, and their customer service said they don't have a model like that...interested to hear if someone has something that does this!

Want to add a small pot rail above cooktop for cast iron pans and the butter warmer.

We have a very standard Kohler faucet that had a button. You press and let go and it stays on spray.
https://www.build.com/kohler-k-596/s563679?uid=1770065&searchId=mxfs6tv1mQ

[Anonymous]

Anonymous wrote:I always have the sense that people who write these posts about how they need this or that because they “actually cook” have never worked in a restaurant.

Maybe. I grew up in a tiny apartment and my grandmother made amazing food on an 18" gas stove and a tiny sink and no counter space. Larger space and good working appliances can certainly help. But if you want to make good food, you can do it without all the bells and whistles. Deb Perlman of Smitten Kitchen did all her work in a small NYC kitchen too.

[Anonymous]

Anonymous wrote:Just renovated my kitchen. The old one was unusable. Here's what I found on your list that was helpful:

Bosch 36" counter depth fridge - absolutely love it. Plenty of room, although the freezer is a bit small for me, and I do have an extra one in another room.

Range hood - we got the biggest one we could find, and probably the most expensive, and as far as I can tell all it does it make so much noise that I have to wear ear plugs while cooking. Beware. Bigger and more expensive does not equal better.

Countertops - I sacrificed a bit of cabinet space for these and I'm not sorry. It's totally worth it. We have Ceasarstone and it's been great. No stains or scratches. I don't put hot stuff on it, though.

Drawers - we did mostly drawers, but I have to say I could have maybe used just one lower cabinet somewhere, because some things really just need a cabinet.

Wet bar - don't have one, but sure wish I did. This would be great for coffee.

Wall oven - I'm super short and based on our kitchen design it would have had to be a bit high for me, and I wanted the cabinet space. Didn't get it and don't miss it.

One thing I love that was actually an accident - we put the microwave in a drawer space in the center island. We had planned a drawer microwave or drop down microwave for a space just under the island counter, but it never came in. I had nowhere to put the old regular microwave, so I just stuck in there, and it ended up working out so well that we just left it. It doesn't even look bad, since it's mostly hidden from view. I thought it would be awkward with the door, but it isn't.

How does that work???? I feel like you would be on the ground to use it.

[Anonymous]

Anonymous wrote:We have a high end designer kitchen that we use all of the time.

I love my stove and would never have paid that much but DH ordered it as a surprise.

My three favorite items are salamander, in counter fryer, and in wall steamer.

"Use all the time" - how often are you renovating your kitchen?!

[Anonymous]

Anonymous wrote:

Anonymous wrote:A lot of these posts are sophisticated propaganda for induction ranges…as a cook who is constantly adjusting flame levels and moving pans on and off the flame, where would I be without the visual cue from the flame? Do you think restaurant chefs are going to operate with induction? Pullease…

I love the floor info. here.

Right, never: https://www.thestar.com/news/canada/worried-about-giving-up-gas-these-toronto-chefs-say-induction-stoves-are-a-game-changer/article_c6657146-dbf4-5425-a099-daf1c041c141.amp.html

This same article sounds a lot like propaganda. And the advice that your pans need to be super expensive to make induction worth it???