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Found 57 results

  1. ChefDavid84

    Kitchen space requirements

    Hi, I'm David. I'm in the process of starting a new venture, and need some advice. I'm starting a catering company to cater to 4 golf courses, and hope to expand into other offsite catering after a year or so. I'm looking for a space to put a central kitchen to cook everything, and truck it out from there. We will be serving about 1200 people per weekend. Im having trouble visualizing how big of a kitchen space I'm going to need, and am having trouble finding anything online to help calculate the size of said space. Any help or advice would be greatly appreciated. Thanks in advance, Chef David
  2. I've started a few topics about various renovation related subjects (here and here), but figured I'd put the overall project in its own. Pix often tell the story even better... It helps to have these. Well, you need to have these if you expect to get anything done in your coop. Then stuff can start... And then start getting rebuilt. A little better electrical system. New pipes have to be done in the walls. This Started on September 8th. They've had approximately 25 days on which work was done. Proceeding along nicely, I'd say.
  3. boilsover

    "You. Need. That. Suction."

    https://www.bonappetit.com/story/brads-favorite-appliance-dustbuster I don't think I'll be eating at Brad's...
  4. boilsover

    Alexa's Your Daddy!

    She's already always listening, mining and snitching you out. But now she's prepared to nuke Fluffy if you're too squeamish: https://www.theverge.com/2018/1/4/16849306/alexa-microwave-oven-controls-added-ge-kenmore-lg-samsung-amazon
  5. pmilas

    Combi oven for home use

    HI guys, I'm here for a bit of advice. We are building a house (in Croatia, Europe), and finally have a chance to build a kitchen as i want it We would like to get a professional combi oven, something like this new Rational (a bit pricey) or this UNOX (better price) so that we have a long term solution for our needs. The reason we are going for the professional oven is that, for example UNOX, is cheaper than "home combi ovens" from brands like Miele, Gaggenau, etc. and are much better than those. Does anyone have any experience with pro combis at home? i have only seen a couple of people, at least on the internet, that have them at home. I guess that setup would not be a problem, because we designed a water inlet and outlet for the oven, and the voltage is OK. is there anything we didnt think of? Will that oven have higher maintananace cost, even if its used only couple of days a week? Thanks for help P
  6. boombonniewhale

    Induction Cooktop and confectionery

    Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences! ~Sarah
  7. Here's a picture of the current kitchen. The microwave and fan died about 4 years ago. The stove and oven died about 8 weeks ago. Cabinets are 80's oak. Decided it was time to bite the bullet and spend the money to get a new kitchen. Demo/construction will start after Thanksgiving and won't be finished until after New Year. I thought you may enjoy the ride. It's a galley kitchen in a condo so have to work with existing space but I think I'm getting more counter space which is great
  8. Thanks to the good folks on Egullet, I will be installing a 36" induction cooktop into my new kitchen. But I am really stumped as to what hood to purchase. Since induction does not produce the heat and vapor gas does, it does not require high power. The problem is I'm not able to check these units out in person so am at the mercy of wildly divergent online reviews. Please help! I'm looking for undercabinet with 400 - 600 cfm. Good light. Reasonably quiet and quietly attractive. Budget in the $400 - 600. Would love to hear from induction owners about what works for them.
  9. Looking for your opinions and experiences... I am planning to put some wire shelving in my chocolate & confections kitchen. The kitchen has a concrete floor. This shelving will hold ingredients, colored cocoa butters, and packaging. Wondering if I should get casters for this shelving... what are your thoughts on this oh so important question? ;-)
  10. I have a 90 year old house. When I bought it, the kitchen was a 1965 remodel. It was broken and dysfunctional, but the light bulb .... yes, one light bulb ... worked well. I did almost all the work myself, from design to finding appliances to designing and commissioning cabinets to making the counters. The marmolium floors are awesome. The PaperStone counters are temperature tolerant to 380ºF and feel like soapstone, but I was able to cut them with woodworking tools. Before ... yes, that's a Litton MicroRange ... Ugh! But a couple months and few dollars later, I have a place I love working in. Lots of new outlets. Massive counter space. What isn't shown is the mobile cutting board I built on top of an old French baker's table, which normally sits between the fridge and the sink. Of course, the counters are full of stuff now: coffee roaster, bean grinder, drip brewer, sous vide, knife block, ... the usuals.
  11. Hello, everyone. At long last, we're able to seriously think about redoing our kitchen. Since I've never had the opportunity to do one myself before, I thought I'd ask the Great Collective Wisdom to add input before it gets much more expensive to do so. In fact, the GCW has already been of tremendous help with some past threads, in particular this one because it's fairly recent. We're hoping to begin this project about a year from now. Why the wait? Because first we'll need to have the electric system in the house upgraded, and that probably won't happen until fall. Then, since we both live in the academic world, we'd prefer not to have massive chaos around us during the school year. But once summer comes, we're able to devote our attention to other places. (Furthermore, this is upstate NY, where we get an average of 120 inches of snow a year. I don't think we could get through this without being able to use the grill.) And the kitchen isn't so bad that I curse it out every day, although should something die in the meantime I may change my tune. The main reason for the upgrading is to modernize. Our house is about 40 years old. Our kitchen is also probably about 40 years old; we don't think anything significant has been done to it since the house was built. We've now lived here for 22 months, which has given us plenty of time to figure out what we like and don't like about the kitchen. First, though, here's a rough drawing of the kitchen (courtesy of the Ikea kitchen software, with a bit of Photoshopping afterwards), as it currently stands: The narrow dimension, measured wall to wall, is 8 feet. The kitchen floor is 16 feet, 3 inches long (and the cabinets add another 2 feet). The dining room adds an additional 7 feet of length to the far wall (with the window). All the dark areas are walls. We plan to leave all walls as they are. The large open area at the left side of the picture is our dining room. The flooring in the dining room is the same yucky off-white carpet (with no padding left) that flows through the opening to the living room and hallway. We would eventually like to put hardwood in the hallway and living room, since that's what we have in the bedrooms AND the closets. (I don't get that myself. Someone who knows, please enlighten me?) The lighting in the dining room is hanging from a ceiling fan over the table. We're planning to keep the fan or a replacement thereof, although I'd probably choose a different lighting fixture. (I'll try to snap a few photos when there's decent light.) The door at the back of the dining room is a heavy sliding glass door that leads to the back deck. There's a floor-to-ceiling window on the other wall of the dining room. The deck is on the back side of the house; it faces south. Between the window and the door, we get a fair amount of light coming in, particularly in the mornings through the window. I should add that our house has baseboard heaters for the hot water heat; there's one baseboard heater running the length of the wall with the window, and another heater that starts just to the right of the sliding door that extends nearly to the edge of the cabinets, behind the semicircle in the drawing. That semicircle in the drawing is a set of three semicircular shelves. They aren't the right size for much of anything, mainly because there's a support pillar right at the outside of the curve that makes it tough to fit anything bigger than a softball inside. We do, however, have a couple of platters for fruit storage resting on the top shelf and some odds and ends on the two lower shelves. We nearly took a Sawzall to the shelves our first winter here, because the heater was clanking and the bleed valve for that heater is at the edge behind the shelf. And then we get to the cabinets themselves. I'm guessing the doors are made of plywood, because the edges of each door have grain wrapping around, and because the entire cabinet unit has matching veneer that seems to be cut from one giant sheet of the stuff. I wouldn't have a problem with the looks, but I have a huge problem with the function or lack thereof. I don't think there's a single door or drawer that actually opens and closes or otherwise works properly. For instance, the base cabinet on the left of the sink can't be opened without also taking the drawer above it. And the drawer refuses to open without also popping the cabinet. (The wall cabinet is mostly fine, although it doesn't latch too well due to deterioration of the little roller-thingie. But the kitchen has a soffit, which doesn't serve any purpose in our minds, and we'd just as soon get rid of that and let the wall cabinets go all the way to the ceiling, using the highest shelves to store the stuff that only gets brought out for big fancy meals, like the gravy boat and the fancy water pitcher.) There's not much counter space. That's another of the huge problems in the kitchen as it currently exists: it's a large space, with very little work area. My grandma refers to it as a "one-butt kitchen." And she's right: my husband and I trip over each other if we both need to be doing things in the kitchen at the same time. Forget about having one person at the stove while the other preps salad at the cutting board! But the good part of having so little of it is that we don't have to look at much of it: sort of marbled yellow laminate that I'm sure was much more "in" 40 years ago. I like the sink's position in front of the window. This is very important, because we spend an inordinate amount of time there doing the dishes. One priority of the remodeling is to put in a dishwasher. (We realize the cabinet on the left of the sink would be perfect to hold a dishwasher. But there's nowhere to plug such a beast in right now, and no room in the breaker box to add a new circuit for the dishwasher until we upgrade the house's electrical system.) I'm not overly fond of the sink itself: it's a stainless double sink, both basins the same size, with a garbage disposal in the right basin and a dish drainer in the left basin. Because this isn't large enough to hold everything we'd like it to hold, we have a secondary drainer on the counter next to it. The disposal functions, but is an older model with a wimpy engine. Whoever did the plumbing decided that both basins needed traps, so there's not much room underneath the sink for anything other than the garbage can. I wish the sink basins were large enough to hold even one cookie sheet flat, much less my roaster! The stretch of countertop is our main...no, make that our only prep area. That's also where the toaster oven lives, since that's the only place it would go and still be able to plug in. (The other option would have been in the corner, at the other outlet, but we put the microwave there, on a diagonal, and periodically pull it to one side or the other to rescue whatever's fallen behind. In the new kitchen, I want enough electrical outlets that my power does not determine where I can work, AND enough counter space to leave both the mixer and the food processor out but still have room to work. If I'm shaping bread dough or rolling out pie crust, I shove the toaster oven to the side so I have room to slide my wooden pastry board onto the counter. The stove isn't bad for an electric stove, from a temperature-responsiveness point. But it's 40 years old, horribly designed from a usefulness point of view, and placed such that the right edge of the stove is bumping up against the oven cabinet. As long as you don't have anything in the oven, or don't want to saute anything in a large pan, it works. There are cabinets up above the stove. This is bad, because it means that the hood under the cabinets doesn't vent anywhere other than back into the kitchen. The hood is dark brown ugly, and useless for anything except as a light bulb holder. (More on the lighting later.) The backsplash is (get this!) GLASS. Not plexiglass, but the real thing, held in place with little clips like the ones that hold mirrors up. The glass protects the faux brick that runs all the way to the end of the cabinets on the left of the sink. As I alluded, to the right of the stove is the oven. It's nominally a double oven, but they're tiny (24 inches wide on the outside) and horrendously uneven (hot spot in the back left corner of the main oven that's only partially corrected by leaving the quarry tiles in all the time). There's a clock that's stopped at half past 6, so anything timed is out of the question. And I wish there were some kind of indicator when the oven is up to temperature! The tiny bottom oven does broil decently, though. I suspect there might have been a third oven rack at one time, now long lost. There is a cabinet above the oven and another below the oven, but since the oven's insulation is notably lacking we don't put anything too delicate there. On the other side of the doorway (open doorway; hall on the other side) is a tall cabinet with no soffit above because we took it out. That happened when we were given the generous gift of a new refrigerator by my grandfather last year about this time. The new fridge (Amana freezer drawer on the bottom; whatever name they call off-white or bisque or almond or whatever it is) was about half an inch too tall to fit under the over-the-refrigerator cabinets. So we took them out, but to do so we had to remove the soffit on that side as well. The biggest problem this has created is that one of our cats has decided that the cabinet top is a great place to sit and watch the world. This in itself isn't a problem; the real issue is that he can't get up there without making intermediate landings of places he's not supposed to go! This refrigerator is the one thing that is likely to remain of the old kitchen after the remodel. In the big empty space, we put a small table gleaned from a yard sale. The cats are not permitted on tables, but this one's apparently irresistable as a stepping stone to the top of the fridge and beyond. And the lighting? The entire lighting in the kitchen consists of two fluorescent fixtures in the ceiling, each of which takes a large and a small circular tube; a 60 watt bulb over the sink; and the light in the otherwise useless hood. Seeing what you're doing? Forget that! So what will we do? Here's a first approximation, also roughed out with Ikea software and then cleaned up a touch in Photoshop: The dishwasher will go just to the left of the sink. The sink will ideally be an undermount, although if countertops that permit undermounting are prohibitively expensive, that may need to wait a few years. The cooktop will be gas, 36 inches wide, 6 burners with continuous grates, and the hood will take advantage of that outside wall and vent such that my husband can make mole indoors without smoking me out for the next few hours. We're debating the oven still (one or two? dual-fuel range or separate wall oven and cooktop?), other than it/they will be electric and convection, and large enough that I can bake two 9-inch round cake layers at the same time on the same shelf. The fridge will stay about where it is now, but there will be counter and underneath storage where we now have empty space and table. I'd prefer to have no wall cabinets between the window and the sliding door, I think. And if we can remove the baseboard heater between the sliding door and the cylindrical shelves, we'll extend the counter all the way there. Flooring is a question mark still. One big point of debate is whether to make the dining area part of the kitchen floor, or part of the living room floor. I'll post more details of what we're thinking, how we tend to use our kitchen, and potential questions or options, along with some photos tomorrow. (We haven't even begun to think about budget yet; we figured we would wait and see how much our realistic-dream kitchen would cost and then work from there.) In the meantime, let me know what you think. (But be aware that I, like some others who have done renovation threads, am apparently not known well for my ability to take criticism well. ) MelissaH
  12. Good Morning everyone -- As previously discussed in the Kitchen Photos Forum, I am going to start a forum on the progress of my Kitchen Rehab -- Old photos of my kitchen can be found here: http://forums.egullet.org/topic/148589-kitchen-photos/?p=1971912 - That kitchen, as you can see below, is gone. This process has been challenging to say the least -- Working in our living room with just a microwave and induction burner has been fun -- kind of like camping since we don't have heat right now either and it is starting to get cold at night! We are hoping to be done by around Thanksgiving, but I am not planning on cooking this year. Some highlights of the future kitchen will be soapstone countertops, a butcher block island, a wolf steam oven and bluestar salamander (both of which have been sitting in my garage for better than a year). We are hoping this is our last remodel for a very, very long time!
  13. I know I should start with photos of the kitchen but I can not find the "before " I promise I will post them when I do but the hole I am living with will be more profound with some before photos LOL…oh well this is the best I have for now ….and the best I have is what I was so excited and anxious about ..it is my brand new concrete countertops! wow they are done and I am so grateful and happy with the results my husband and his partner did a fantastic job! … as of now Both of the concrete countertops have been poured…. I could scream with joy! ..for a grand total of $200 I now have custom concrete countertops that anyone would be very proud of ! they look just beautiful and will out live me for sure very happy with this ..once they are cured and cleaned up and installed they will be a nice slate gray here is the sink side the other side is the same but the cooktop will go in instead of the sink /penny tiles in progress with a nickel boarder
  14. It's been awhile since I've been here as I decided to finally downsize homes last Fall. Closed in January and renovations are still on going. Walls between dining, living, kitchen, and breakfast area are gone and 1 Ft beams are now in place as supports. It's been rather busy but have really enjoyed it. This has afforded me to design a kitchen from scratch. Most importantly the appliances were delivered last week and are to be installed this coming week. Wanted to share a pic of the stove. Still much work to go as the second phase of the house starts in early May. Enjoy. 48" Capital Precision Series -- 4 burner 24" griddle
  15. Dave Hatfield

    Kitchen Remodeling

    Kitchen remodeling is something that most of us have either done or at least seriously contemplated. It’s an agonizing process and a strain on any relationship. The thought behind this thread is that the more practical help we can get on kitchen remodeling the better. The inspiration for this thread was when I realized that I know of 5 kitchens that have recently had complete remodels; each is very nice & each is very different. So, I talked to our friends & got their permission to photograph their kitchens and for them to answer a series of questions. I also have their agreement to answer any questions that you may have. (The answers will come through me as I want to maintain privacy for my friends.) In each post there will be a complete description of the kitchen along with lots of photos. In addition here is a list of standard questions I intend to ask. Q. What was your kitchen before it was a kitchen? Q. How large is the kitchen? Q. What kind of cooking do you do? Family? Dinner parties? Ethnic? Gourmet? Q. What were the 3 top goals for your new kitchen? Q. What was the biggest problem that had to be over come? In the design phase ? During actual construction ? Q. What are you most pleased about in your new kitchen? Q. Least pleased about? Q. If you were doing your kitchen again what would you change? What I’m looking for with this initial thread starting post is feedback. How much interest is there in the topic? Are there other questions I should be asking? Would anybody else like to write up their kitchen once they’ve seen these write ups? I’ll be starting with our own kitchen so here’s a teaser picture.
  16. Has anyone else noticed the cool herringbone pattern subway tile backsplash in FG's new kitchen? I really like it. So much so that I decided to do the same thing in my kitchen. It's not coming out anywhere near as nice as his, though, due to the utter ineptitude of my tile guy. So, I'm pretending that I'm renovating a farmhouse in rural Greece and this is just the latest in a string of amusing anecdotes involving the local characters. Like when he discovers 3/4 of the way through the job that the yogurt container of plastic spacers he's been using contains not all 1/8" spacers but somehow a random mixture of 1/8" and 3/16". That explains why nothing is in a straight line! A ha ha ha. I'm sure I would feel better if I could hear a few tales of your kitchen renovation debacles.
  17. Fat Guy

    My dream kitchen

    For a couple of decades -- all of my post-college life -- I lived with kitchens that did not befit the director of a culinary arts society. Our first kitchen was weak even by New York City studio-apartment-kitchen standards: essentially a trailer kitchen. Our second kitchen was not terrible, and a lot of New Yorkers might have said it was pretty nice, but it had so much wrong with it I flirted on occasion with the thought of becoming an arsonist. When we finally got the chance to build a kitchen from scratch I was determined to make it my dream kitchen. A few things got in the way. First, some guy named Nathan Myhrvold already built my dream kitchen and it turns out there's no set of equations that work out to me affording anything like it, even considering the income stream from my incredibly lucrative career as a freelance writer. Second, we were limited by many architectural elements such as the logical location of plumbing, a window, and the overall shape and size of the kitchen area. Third, pricing the components of a kitchen independently it just wasn't possible for us to afford the cabinetry and appliances I wanted in my fantasy world. Enter the "renovation package." We recently left our quiet neighborhood of Carnegie Hill, part of the Upper East Side of Manhattan, for South-Central Harlem. This allowed us to trade up to more space, and also take advantage of the fact that at the bottom of the housing dip brokers told developers that if they put more money into renovations they could increase the values of their properties. So, basically, the developer we bought from was offering an outlandishly lavish (by my standards) package of kitchen appliances and fixtures for free, or at least at no identifiable marginal cost to us. The tradeoff was that with the developer's renovation package we had to use his architect and contractor and every departure we wanted involved delays and protracted discussion and debate. I think I lost a week of my life just to the issue of the placement of our ceiling-mounted pot rack. Here's what our kitchen looked like around Thanksgiving at the end of last year. It was, as you can see, a total gut renovation. In mid-February, we were up to this. Some of the appliances got delivered before the cabinetry, so the stove spent part of March in the bathroom. A little farther along (those are the contractors conferring about something or other). A couple of weeks ago, just before we moved in. The task of unpacking and settling in is enormous and overwhelming, but we did manage to get a lot of the kitchen stuff in place -- enough to do basic cooking. This is the state of the kitchen as of shortly after moving in. There is much to do and over the next few weeks and months I'll cover the slow process of getting the kitchen in order. There's much more detail to go into but I'm not sure what will interest folks so I'll primarily react to comments and questions regarding further specifics. On another topic some folks asked to see diagrams, so I include those here.
  18. This is the kitchen of my current house: The only substantial thing that we've changed since those photos were taken is that we now have a large white/stainless IKEA cabinet where that wood and granite thing is (plus a bunch more knives, a new vent, blah blah). More mish added to the mash; no prevailing design at all. Also, the room is tiny, has no counter space and wee storage space, and certainly nowhere for other humans to sit -- or even lean -- when I'm in there spending my usual 1-2 hrs per day cooking. It is, in short, a cooking-only kitchen. For several years, we've been looking for a home that can accommodate our family (2 adults, 2 kids, a dog), tastes (midcentury modern design, open floor plan, more space), and habits (I cook, my wife bakes, and we have a ton of kitchen stuff). Ideally, it would have been built with great care and quality and maintained over the decades in its (more-or-less) original state, not "updated" with this or that horrorshow. Well, if all goes as planned (knock wood), in the next little while we will be moving into a truly fantastic home, built in 1958 and kept in pristine shape for over 50 years. And the kitchen? Take a look: You can't see it, but on the other side of that counter extension is a very large EIK area that leads to a three-season or Florida room. There are two original Thermador ovens. Some of the appliances -- refrigerator, dishwasher -- aren't original. However, there are lots of features that are original, including a ton of built-in storage space designed for the original family by the architect: There are other aspects of the kitchen and house that are quite remarkable. The family saved the original architectural and contractor planning documents, which detail nearly every aspect of the room. Some of what's not there is contained in the original owner's manuals to many of the appliances. When I get over there next, I'll take some more detailed photographs of some of the other aspects of the kitchen that I'll want to share with you and discuss. Over the coming weeks and months, I'm going to be preparing to move into this kitchen by dealing with a few different issues: handling some repairs; considering replacements for different elements, arranging equipment and supplies; doing some cleaning; you name it. I'm hoping to stimulate discussion on any/all issues related to the new place. I'll also have specific concerns and will need your help! My first question is: what resources are out there for people interested in midcentury kitchen design and maintenance? I'd be particularly eager to know about replacement parts for vintage appliances; one of those ovens has a broken broiler, and the other one has a working broiler but not a working oven. Who knows what the thermostats are like.... Of course, we don't have to stick to items only in this particular room. Let's use this topic to discuss any/all issues related to these glorious 1950s kitchens. I'm dying to see yours, for example!
  19. What, if anything, would you change about the geometry and layout of your kitchen, to improve its efficiency and safety? Reading the 'Kitchen injuries' thread left me thinking about home kitchen design. We routinely work with very hot, sharp, heavy, and delicate objects in our kitchens, but most seem designed with an eye to looks/industry tradition, rather than ergonomics and functionality. I'm not talking about kitchens that have been crammed in wherever they would fit, and are consequently poorly located/microscopic, I'm talking about kitchens in decent-sized spaces designated for this specific purpose. My biggest gripes are with surface heights and lighting. Cutting or lifting, or even grating, become more complicated when your elbows are raised halfway to your shoulders, or you're practically bent double over your task, as you compensate for a 'standard' surface that's too high or too low. Kitchens that have only overhead lighting are problematic (and seem fairly common), since they almost inevitably cause your upper body to cast a shadow on the task at hand: annoying at best, at worst, you're squinting about, wondering where the tip of your thumb ended up, as you try to not bleed all over dinner. In our kitchen, I'd love to rip away the blocks and panels that were used to raise the counter surface about half a foot/15 cm, and restore the original 1953 counter height (unfortunately not an option at the moment, since our flat is for sale). How about you?
  20. As noted in another eG Forums topic, I'm renovating and updating a 1950s kitchen. While there are a number of projects I can handle involving screws, duct tape, and the like, I'm facing my fear of electricity and other kitchen sciences with two big projects: an overhead four-bulb fluorescent lighting fixture and -- the biggie -- replacing the vintage Thermidor ovens. The current contender for replacement is this Cadco oven, and I am overtaken by awe and fear every time I look, longingly, at the thing. I know, I know: it's pathetic. I'm turning to you for help. My questions run the gamut. Right now I'm running all my appliances and gadgets through two-prong outlets with adaptors: what risks does that pose? What the heck do these things mean?!? Oven cavity wrapped in high ”R” value insulation ... NSF, UL (through CSA Standards) 208-240 volts 5600 watts 24.4 amps Single Phase /NEMA L6-30 Plug Are there any reliable resources out there on electrical know-how for kitchen renovation? What sorts of basic information on electrical systems should someone know to tackle home improvement projects like this?
  21. Hi eGulleters We hate our kitchen. Well, the kitchen itself isn't so bad. But we really hate our downdraft exhaust. Like most of them, it doesn't suck and that, well, sucks. We have a island with a 36" 6 burner NG cooktop with a 36" motorized downdraft behind it. The thing has broken a few times, and parts are getting harder to find to fix it. In short -- we're done with it. The last time this thing broke, we started talking seriously about putting in a real hood above the cooktop. We even went so far to get a kitchen designer in because we thought it would be a challenge to vent an island hood. Kitchen is on the 1st floor with a bedroom above it on the 2nd. Kitchen is in the corner of the house, but the easiest run outside (with the joist directions in the ceiling) would put the vent exhaust over our deck. The only other outside wall would require venting through quite a few joists... So we put the idea on ice for a few years. Then our wall oven failed (a KitchenAid) and it was replaced with a Miele double oven. My wife, who had just finished up in culinary school (pastry), was and still is very happy with it. I should have known that double 30" temperature-stable ovens would come back to bite me, but my excuse is that she was 8.5 month pregnant when the oven failed 3 days before Christmas. Replacement (and happiness) was a priority! Finally, the downdraft broke again and we said that we're really done with it. This time we were more serious. We're approaching our 15th anniversary, and a few months before that will be my 20th year at the same company. We can't think of a better reason to rip apart the kitchen to the studs and be cooking on the bbq all summer. Oh yeah -- and hopefully have our dream kitchen at the end of it. At this point, we're about 1/2 way through the design portion. We've done layout and we're getting into materials at this point. I wanted to share our story with the hope of feedback (many more sets of eyes) and that this might help someone else. We start thinking about cooking appliances. The initial idea was to go with a double Miele wall oven (again) and a Wolf 36" or 48" rangetop (with the open burners), and a real hood above the cooktop. We would move the rangetop/hood to the exterior wall where we have a fridge now, and the island would become prep-only. The fridge would end up where our oven was, and the only problem was where to put the ovens. And we really really didn't want to move any exterior walls and raise the price of this remodel. Long story short: there was no place to put wall ovens that didn't seem shoe-horned in. We cut out templates in graph paper and moved them around. The designer tried a few ideas, including giving up a real fridge and moving to drawers (which we veto'ed). We finally decided to give up some lower cabinet space and move to a dual fuel range: a 60" Wolf dual fuel with frenchtop. And that's the first question out there: anyone have a frenchtop? We're going with the FT because I can't see using a grill or griddle since they both seem like they'd be a constant mess, and my bbq is ~40 feet away outside under cover. The other point for the Wolf was the electric ovens. They are apparently as temperature-stable as the Miele, and my wife (the baker) wants the dry heat from electric ovens. I would prefer to have one gas and one electric, but Wolf doesn't do that. We looked at Bluestar and Jade, and their ranges are either gas only or non-self-clean. When I saw a price sheet, I consoled myself thinking that it saved us from expanding the kitchen. That would probably have cost 5-8x more. The designer also worked it well into the plan. The far wall of the kitchen will be the range, some cabinets on either side, and a whole lot of tile. It'll definitely be the centerpiece (so to speak) of the kitchen. So the hood needs to support the aesthetics. The hood. That is the real motivator for this remodel, and we really wanted something that worked. If we're putting that much potential heat under it, we'll want something that can deal with the heat and the occasional cast-iron pan steak sear. We're planning to extend past the side edges of the range, so we're looking for a 66" x 24" hood. Venting with be from an external Abbaka 1400 cfm blower mounted on the outer wall. Anyone with any experience with that blower? We're looking at 2 possibilities right now: a Modern-Aire P31 66"x24"x18" with about 11" of vent cover; or a Abbaka Classic 66"x24"x20" and about 9" of vent cover. Either of these will have brushed SS finish with polished SS accents. Both vendors seem to make the hoods to order, and it seems that just about anything can be customized. Any success stories with Modern-Aire or Abbaka? Looking over this, I see I've written a long first post on this project. I'd love any feedback on the Wolf or our venting ideas. As this solidifies, I'll post more info on it. We expect to demo the kitchen in June and have our kitchen back before school starts. We'll see how well that goes
  22. I'm a new member here and have just finished living vicariously through the many fascinating pages of "Story of Varmint's Kitchen Renovation," and "Varmint's New Kitchen: This time, it's really happening." About three years ago I asked an architect to do some plans for my house because at 1200 square feet there was not room in it for both a child and my work, work which often occurs at home and involves incalculable reams of paper and piles of books. Just as I paid the architect for the preliminary plans there was an article in the local paper that said my huge neighbor, the university, wanted to open up my dead end street and use it for mass exoduses from the stadium on game day. Needless to say, I dropped my plans. Three years later, same house. I have no where to sit and eat because I work at the big dining table now. No where to cook: I HATE my cooktop which is GE, glass, with huge steel disks that have idiosyncratic, metallic mindless minds of their own. No where to REALLY work because I have to keep moving my stuff off the dining table. No where for my books. (This is the easier fix, as I bought some amazing hardware which is already installed in the living room. I just need to make the shelving in my spare time.) Oh yeah, and the child. She has space, sort of. Anyway, after all my reading on this site, which prompted me to join it, I thought I might present my floor plan for your amusement. I know there are great minds here. I hope you will be willing to help a stranger and a newbie think about her space. I've begun to take the advice of, I think it was fifi, who kept a diary of her ways of working in her kitchen. It has already inspired me to send some pots and pans to the thrift store or to friends. As I think about what I've enjoyed in kitchens with far smaller floor area than my current one, I've always had room to make pies. I love pies, love to bake them, love to eat them, love to give them away. In this kitchen, I don't like to make pies. I think this state of affairs has gone on long enough! I love to make soups and stews, and roast huge turkeys for crowds. But again, not in this kitchen. I've only done a huge turkey once or twice in 10 years. That is just too sad, and should be changed. I bought the house originally because it's close to work, has some nice trees in the yard, and a sunny space for a garden which is something of a rarity in the close-to-town part of the mountains where I live. I'm also a block from a 40-some acre environmental study area (read "huge unkempt park"). I also bought it in one day, but that's another story. Every time I consider moving I decide to stay because of the location, and because with a 1200 square foot living area and 1200 square foot basement-cum-shop/storage there should be enough room. There should be. This plan has two parts. One, where I take out some walls that I hope aren't load-bearing, and rearrange the kitchen to make better use of the existing space. Plan two would involve adding on a mud room, study, and second story master bedroom with bath. Here is the house floor plan as it is currently: And here it is after some erasing and thinking in Photoshop: I hope some of you will take a look at this, and tell me what's wrong. Thanks! Gayle PS I left the blanks for the images but can't insert the links, which I posted as PDFs on my own site. I'll do it when I learn how!
  23. I'm sick of seeing so-called "designer" kitchen equipment that costs a boatload and doesn't do the trick, and it's prompting this shout-out to unheralded designs that many of us take for granted. Hats off to Earl Tupper, who gave us Tupperware. We are nearly finished with a determined project to eliminate all junky food storage units from our house to be replaced with vintage Tupperware being tossed into donation bins by fools who don't know the stuff is perfectly shaped and will outlast the species -- all while refusing to retain the smell of the fish cakes you stored in it and forgot about last month. All hail the Ekco Kitchamajig, an ingenious tool that you can use for a variety of purposes and is so underappreciated that the Ekco Corporation doesn't even include it on its website. Screw Alessi. What are the unsung design heroes in your kitchen?
  24. MexChef

    Restaurant Kitchen Design

    Hello all: I'm opening a restaurant (first time I do this) as an upgrade from the catering business I run from home... I have almost (I think) every detail covered and have come to the A/C issue... Should I provide it to the kitchen or will the hood alone extract most of the heat? My concern is that food be in a "cold" environment just to make the cooks confortable. The heat sources under a 6 meter hood (unless of course someone recommends different) will be: 4 charcoal grills 6 burner range 1 oven 1 80cm griddle 2 deep-fryers In front of this hood will be the hot table (bain marie) and besides that the refrigerated table without hood on top, for plating and service. Any input anyone?
  25. Are there any web sites like this that are devoted to kitchen remodeling? We are considering redoing our kitchen and the questions outnumber the answers. I like this type of format-with blogger input but I have only been able to access vendor sponsored type of spots. Any recs would be helpful. Thank you.