Kitchen design for homeowners who actually cook

[Anonymous]

As someone who lives to cook for our gaming if 5 and recently built an entire new kitchen, the only things I truly care about are the quality of my induction range, the Demeyere pans to go with, and that I created an efficient design for my own cooking habits.
I trolled all the pictures of ina garten’s new kitchen and I absolutely do not understand a put rack behind a stove. Who reaches over boil ing pots and hot oil?

[Anonymous]

Anonymous wrote:

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?!

What wasn’t clear? We use our kitchen all of the time.

[Anonymous]

Anonymous wrote:As someone who lives to cook for our gaming if 5 and recently built an entire new kitchen, the only things I truly care about are the quality of my induction range, the Demeyere pans to go with, and that I created an efficient design for my own cooking habits.
I trolled all the pictures of ina garten’s new kitchen and I absolutely do not understand a put rack behind a stove. Who reaches over boil ing pots and hot oil?

I do, for quick grabs of common spices. But I am tall and don't have to worry about burning myself.

[Anonymous]

Anonymous wrote:

Anonymous wrote:As someone who lives to cook for our gaming if 5 and recently built an entire new kitchen, the only things I truly care about are the quality of my induction range, the Demeyere pans to go with, and that I created an efficient design for my own cooking habits.
I trolled all the pictures of ina garten’s new kitchen and I absolutely do not understand a put rack behind a stove. Who reaches over boil ing pots and hot oil?

I do, for quick grabs of common spices. But I am tall and don't have to worry about burning myself.

We also do to grab olive oil and salt. It's not like I'm deep frying on 5 burners everyday.

[Anonymous]

Anonymous wrote:Did anyone go with concrete countertops? I was leaning against quartz because of the worker hazards. https://www.npr.org/sections/health-shots/2023/07/24/1189745247/silicosis-young-workers-kitchen-countertops-lung-damage-california. We have granite now and it's fine, the color just looks dated.

NP. I love my concrete countertops. But much like soapstone, you have to love patina. In my case, a friend is a concrete artisan, and I also liked the idea of having my countertop made personally for me by someone I knew. But also our island is too big for a single slab of any stone, and concrete was the only way to not have seams.

The stove is flanked by stainless countertops and stainless backsplash. I don't have to worry about heat or stains.

Other things from my kitchen design:

I have 6" pullout cabinets for cooking utensils (spatulas, spoons, chopsticks, etc) flank the stove, just in case we later decided we really wanted a 48" stove instead of the 36" bluestar gas stove I wanted. That way we can replace the stove with a larger one without having to redo all of the cabinets. Also put in a 48" vent hood, just in casse. Currently still very happy with the blue star.

We have a builtin panel-ready 36" sub-zero all fridge in the kitchen, and a large plain GE freezer in our pantry. I have an electric oven in my island on the other side of the kitchen from my range, which helps create a baking area that is distinct from the active cooking area. The baking sheet/pan cabinet is next to this oven.

we have a mix of drawers and cabinets, and I am happy in this regard. We have a full-height reach-in pantry cabinet that actually ended up being where we have all of the dishes and glassware and less-often used appliances (rice cooker, instapot, stand mixer). The walk-in pantry has the freezer, microwave, and toaster oven, as well as all of our dry goods.

our sink is a large 33" stainless single-bowl ruvati with a single-hole sink faucet with a pull-down pre-rinse from Signature Hardware. (wasn't willing to shell out for the dornbracht). We put a water filter on the cold line rather than having a separate filtered water tap.

I do miss my cork floors from my last kitchen, but we'd have to put cork in the entire living space, and it would likely hinder the heat distribution from the radiant floors. spouse still wishes we could have wedged another dishwasher in, but we would have had to lose either the trash cabinet or the baking sheet cabinet to make it work in the space we have. meh.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Did anyone go with concrete countertops? I was leaning against quartz because of the worker hazards. https://www.npr.org/sections/health-shots/2023/07/24/1189745247/silicosis-young-workers-kitchen-countertops-lung-damage-california. We have granite now and it's fine, the color just looks dated.

NP. I love my concrete countertops. But much like soapstone, you have to love patina. In my case, a friend is a concrete artisan, and I also liked the idea of having my countertop made personally for me by someone I knew. But also our island is too big for a single slab of any stone, and concrete was the only way to not have seams.

The stove is flanked by stainless countertops and stainless backsplash. I don't have to worry about heat or stains.

Other things from my kitchen design:

I have 6" pullout cabinets for cooking utensils (spatulas, spoons, chopsticks, etc) flank the stove, just in case we later decided we really wanted a 48" stove instead of the 36" bluestar gas stove I wanted. That way we can replace the stove with a larger one without having to redo all of the cabinets. Also put in a 48" vent hood, just in casse. Currently still very happy with the blue star.

We have a builtin panel-ready 36" sub-zero all fridge in the kitchen, and a large plain GE freezer in our pantry. I have an electric oven in my island on the other side of the kitchen from my range, which helps create a baking area that is distinct from the active cooking area. The baking sheet/pan cabinet is next to this oven.

we have a mix of drawers and cabinets, and I am happy in this regard. We have a full-height reach-in pantry cabinet that actually ended up being where we have all of the dishes and glassware and less-often used appliances (rice cooker, instapot, stand mixer). The walk-in pantry has the freezer, microwave, and toaster oven, as well as all of our dry goods.

our sink is a large 33" stainless single-bowl ruvati with a single-hole sink faucet with a pull-down pre-rinse from Signature Hardware. (wasn't willing to shell out for the dornbracht). We put a water filter on the cold line rather than having a separate filtered water tap.

I do miss my cork floors from my last kitchen, but we'd have to put cork in the entire living space, and it would likely hinder the heat distribution from the radiant floors. spouse still wishes we could have wedged another dishwasher in, but we would have had to lose either the trash cabinet or the baking sheet cabinet to make it work in the space we have. meh.

PP here. Do you have a dish drying rack on your counter? I'm thinking about getting a 37" sink and trying to use a rack in there, but maybe it's not realistic and we should just get a 32" or 33" and keep a rack out. There are so many cutting boards, pots, etc that don't go in the dishwasher.

[Anonymous]

I’m not the PP referenced but we have a workstation sink that has a small drying rack. Any other dishes that are hand washed go on a drying mat on the counter and then I dry and put them away. I don’t like having a drying rack or any dishes on the counter.

[Anonymous]

Anonymous wrote:I’m not the PP referenced but we have a workstation sink that has a small drying rack. Any other dishes that are hand washed go on a drying mat on the counter and then I dry and put them away. I don’t like having a drying rack or any dishes on the counter.

Ah thanks! I don't like having out either, but we go through so much non-dishwasher stuff everyday that I need to be realistic...

[Anonymous]

What about lighting? It seems like recessed are bad for actual task lighting, should we do more pendants and semi-flush mounts? We have a line of cabinets by the windows (so no uppers there to put under cabinet lighting)

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:As someone who lives to cook for our gaming if 5 and recently built an entire new kitchen, the only things I truly care about are the quality of my induction range, the Demeyere pans to go with, and that I created an efficient design for my own cooking habits.
I trolled all the pictures of ina garten’s new kitchen and I absolutely do not understand a put rack behind a stove. Who reaches over boil ing pots and hot oil?

I do, for quick grabs of common spices. But I am tall and don't have to worry about burning myself.

We also do to grab olive oil and salt. It's not like I'm deep frying on 5 burners everyday.

Geesus - the olive oil is kept above the stove top?? Aye.

[Anonymous]

Does anybody have drying racks in a cabinet above the sink, similar to this?

https://www.cfadda.com/foto/foto_ftp/ING/8013349000343-001007633-02.jpg

This has been a standard in Italian kitchens for decades and it seems very practical, but not sure it’s available here. I will check when I will remodel my kitchen.

[Anonymous]

You have to really combine your space constraints/advantages with your functions. We have a large laundry room near the kitchen with a full size fridge and full upright freezer. A counter depth refrigerator works well in the kitchen. If we’re entertaining, making things ahead I just store them in the second refrigerator.

[Anonymous]

Anonymous wrote:Does anybody have drying racks in a cabinet above the sink, similar to this?

https://www.cfadda.com/foto/foto_ftp/ING/8013349000343-001007633-02.jpg

This has been a standard in Italian kitchens for decades and it seems very practical, but not sure it’s available here. I will check when I will remodel my kitchen.

My Swedish relatives also have a drying rack over the sink, minus a cabinet. Always thought it was kind of genius.

[Anonymous]

Anonymous wrote:Do you have any small kitchen design tips for homeowners who actually cook? Regrets? Or sources that you found useful? The Mainline Kitchen Design blog had a post about how the most expensive kitchens they design are typically never used, so it seems like I generally can't rely on the design sites for this. And I should avoid some items that are often featured (white fireclay sinks, SubZero appliances, pot fillers, etc).

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.
* 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.
* 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.
* Hood: Worth getting one according to another thread. Not sure which kind...seems like some are more about show.
* 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.
* 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.
* 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.
* 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.
*Small appliances: Have spot for toaster oven, which we use more than microwave.

We cook and prefer gad over induction

[Anonymous]

Anonymous wrote:Does anybody have drying racks in a cabinet above the sink, similar to this?

https://www.cfadda.com/foto/foto_ftp/ING/8013349000343-001007633-02.jpg

This has been a standard in Italian kitchens for decades and it seems very practical, but not sure it’s available here. I will check when I will remodel my kitchen.

Yes you can do this here. We have our sink in front of a window, so didn't explore it more once we settled on the overall design