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[quote=Anonymous][quote=Anonymous]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:
* [b]Kitchen sink[/b]: 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.
* [b]Cooktop[/b]: 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.
* [b]Wet bar/ coffee station[/b]: 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.
* [b]Hood[/b]: Worth getting one according to another thread. Not sure which kind...seems like some are more about show.
* [b]Oven[/b]: 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.
* [b]Fridge[/b]: 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.
* [b]Countertops[/b]: 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.
* [b]Storage[/b]: 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.
*[b]Small appliances[/b]: Have spot for toaster oven, which we use more than microwave. [/quote]

OP I am one of the other kitchen remodellers just get started (in other thread) and I also actually cook.

Single stainless sink is high on my list. We currently have a split one which annoys me so much for the number of times I have to handwash things that don’t come close to fitting either side (but would fit if it were single). Durability and ease of care are my priority for kitchen materials and I love stainless for that.

Also looking to switch from electric cooktop to induction cooktop.

Already have a wall oven. It’s a Bosch I bought a few years ago so will just keep the existing one.

Fridge - want bigger than our current 32” old one. Haven’t really looked at details yet.

Countertops - I am leaning towards quartz for being low maintenance. I hear soapstone can be good but don’t know anyone IRL with it.

For trash, we tend to slide it where we are prepping as needed. A pullout in that space would eliminate that need, but at the same time it’s not really a big deal to move it. Not sure I want to give up cabinet space for it.

Good luck OP![/quote]

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