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Found 59 results

  1. 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?
  2. 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
  3. 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.
  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. Mayhaw Man

    Mayhaw Man gets Mad

    O.K.-Two weeks ago I was ready for my families big Fishing Adventure in Ontario and a couple of days in Winnipeg when I came home to water all over the tile floor of my kitchen. It would seem that my dishwasher blew a hose and then blew water all over my kitchen. Unfortunately the only way to get the dishwasher out was to remove some of the flooring. No big deal, the boys and my wife were out of town and I figured I could get it out and repaired in one day. Well, it turned out that there must have been a slow leak and that the subflooring was soaked. I was gonna have to tear out all of the tile. Well, that's ok, we had been talking about doing it for a while. Somehow, eight hours later, without asking anyone or thinking it through beyond the end of the tear out, I had removed two walls and torn out the laundry room. Leaving myself with no kitchen, no cabinets worth saving and nowhere to cook. So there you go. My wife, well she's kind of a trooper after twenty years of living with me, took it pretty well and said that it was about time. My kids, they don't care much as long as they get fed. So here we go. As you can see from the photos the place is a mess. But the good news is that it is a very big mess (13x30 rectangle plus the area where you can see the pots hanging and the floor still down-that is a very large island with a pot sink in it and it now houses a large griddle, a hot plate, a rice cooker, and a crock pot. I also have a nice bullet smoker, a cool brick pit, and a just purchased stainless steel BBQ Pit of undetermined brand from Sams which has two burners on the side of it as well-so we won't starve) The long boards that you see there (with the yellow paint on them are cypress and perfect and straight and you couldn't buy them for love or money these days) came from the interior of my plaster walls (the ones I hammered out) and they will be planed and become cabinet fronts. We have measured (or the cabinet guy did) and there is plenty for what I want to do. We are having new cabinets built, I am replacing the ice box (which has needed to be replaced for about five years ) and adding an ice machine. The laundry room will be moved (actually that should be complete by Monday afternoon) and the kitchen will then be huge. There will be a sitting area by the fireplace that you see there and pretty much the rest will be cabinets (primarily drawers-big ones) in the base cabinets and open, glass fronted ones on top. All of this will be farmhouse style (for lack of a better term-I live in the country, but we don't decorate that way and in fact artwork display is a major consideration-my wife is an artist and a dealer and we have been collecting since long before we could afford it) cabinetry as that is what should be here given the age of this place (100 yrs) and the way that it is designed. It will all be wired for sound and there will be a cool built in desk for a computer and stuff (replacing the desk that you see the computer on now). As I said, I have done all of the tearout myself and I will do most of the electrical, plumbing, and rough in. Someone else is making and installing the cabinets. I will put down the floor (8 inch heart pine tongue in groove, just like the rest of the house) and finish out all of the walls. Here are my questions for today- My wife seems to think that a refrigerator freezer with a bottom, pull out freezer is the way to go. Is this the case? Yes or no and why not. I need a new ice machine. Ice is key to a good life here and we go through plenty of it. Any recomendations? My old whirlpool was prone to conking out, so I need some fresh ideas. I am keeping my OKeefe and Merrit Stove because I love it, but am thinking about putting in an electric oven. Convection or no? Why? Any suggestions? Incidentally-don't bother with telling me about commercial grade appliances. I'm not falling for that and am not interested. Top quality home appliances are where I am looking and any advice would be most welcome. I will update the photos as we go along for those of you that are interested. And no, this is not the first time I have done something like this. I once hooked a chain to my Ford F350 4WD and hooked the other end to the back support post in my old garage/barn/tool shed. It looked worse than the kitchen, but it was really fun and the neighborhood boys were VERY impressed (the adult neighbors seemed less so ) So that's what I did today. If I'm lucky the whole thing will be finished by the time it starts cooling off (mid October is what I am shooting for. Once I get the floor down (this week) I can kind of start living in it again, so it won't be that bad.
  6. 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?
  7. I have finally started my small kitchen (5'x7') renovation. The new and level tile floor is in and grouted, the re-plumbing is almost finished and walls and new lighting are being installed shortly. And now the dilemna... the kitchen is actually shade less than 5x7 with appliances and cabinets on the two slightly less than 5 foot walls (58.5" and 59.5"). This means that I can have only one full sized appliance and I cannot decide which it should be. At this point, I am leaning towards an 18" Miele Incognito dishwasher on the 59.5" wall and either a 24" or 30" Liebherr fridge and either a 30" Dacor Millenium electric range or 24" Kuppersbusch electric oven (EEB 6800) and ceramic sensor cooktop (EKE 602.4) together in a single 24" cabinet. So it's either full size range and small fridge or full size fridge and 24" range components. I bake, so fridge/freezer storage space is about as important as oven space, to me. The Kuppersbusch oven is surprisingly roomy inside. So, I wonder if anyone here has experience with these brands and models and also if the there are any strong views on the advantages or disadvantages or choosing the smaller fridge or the smaller oven/cooktop combo? Gas is not an option in my coop, otherwise I would just go for the Viking 24" gas range and the 30" Liebherr fridge. I'm also open to suggestions for alternative combinations. I'm just at my wits end and need to start placing appliance orders very soon. Thanks Azlee
  8. jgarner53

    jgarner53's Kitchen Remodel

    I am in the midst of my kitchen remodel - can people stand another thread on remodeling? I started planning for this years ago, then had to stop because I had to find a job. Last spring we decided to take the plunge and redo the kitchen in our 1923 Mediterranean "bungalow" (I use the term loosely) in San Francisco. I meticulously researched, relying heavily on Jane Powell's book, Bungalow Kitchens, magazines, the internet, and my own ideas. I knew I wanted modern functionality (new stove, solid stone countertops), but I also wanted the kitchen to fit in with the rest of the house and evoke the era when the house was built. Twenty-three skiddoo! Can we do the Charleston and drink bathtub gin in the kitchen? Well then, let's begin! First, the old kitchen: I designed the kitchen myself and hired a great contractor who'd recently completed a major addition for friends of ours. He, of all the people I interviewed seemed to "get" what I wanted and understood that the devil, indeed, would be in the details. No walls would be moving, just a relatively straightforward upgrade to electrical, new appliances, flooring and cabinets. To avoid having an unfinished kitchen over the holidays, I opted to wait them out and begin in early January, figuring that the worst that we'd have to deal with would be rain. During the months leading up to the remodel, I made extra dishes: casseroles, soups, meatloaf -- foods that freeze and reheat well -- and froze them in individual servings so that we'd have several months' worth of food at hand and avoid the takeout trap. I packed up the old kitchen, cleaning out several boxes of stuff, and set up a temporary kitchen in the adjacent dining room (the fridge will go where the empty space on the wall is). We'll eat on paper plates with plastic utensils (working through our supply of plastic before switching over to compostables) to minimize dishes, but I have a stainless topped cart, cutting board, knife block, and most of the necessities for sandwiches, salads, and other non-cooking tasks. So January 8, we (that is, my GC and his assistant) started ripping the old kitchen apart at the seams. Intrigued, I watched them the whole day as, piece by piece, the original 1920's kitchen began to appear from under the later additions. Vertical grain douglas fir paneling was covered over, the original white subway tile blithely plastered over with newer (and uglier! ) square beige tile, the original doug fir floor covered by all manner of things (plywood subfloor, linoleum, vinyl, vinyl, most of which my husband and I had ripped out when we put in Pergo in '99 before moving in). The best part of seeing my kitchen demolished? Seeing the subway tile and the routed grooves in the old sink cabinet and knowing that I was doing exactly the same things in the new space. Had my kitchen been talking to me? In two days, they had the kitchen stripped down to the studs. Even the ceiling was gone. The line "...on the walls he left some hooks and some wire..." from the cartoon Grinch (heard in Boris Karloff's voice, of course ) kept running through my head. The dust (a lot of it from the ancient cellulose insulation in the ceiling) was monumental. I ran out to Target and bought a Swiffer sweeper with both dry & wet cloths, and between them, my vacuum, and duster, I'm managing to keep it under control, but by no means would it pass a white glove test! The temporary kitchen was functioning just fine. Having a range of food in the freezer meant quite the variety at our fingertips! Lasagne one night, split pea soup the next, and follow that up with something else! We are doing dishes in the laundry sink in the garage. I keep a bus tub upstairs that we put dirty dishes in, transport down to the garage, and then back up again. Then the unexpected happened. (stay tuned! I have to build up suspense somehow! )
  9. Last fall my wife and I purchased a small house in Park Slope, Brooklyn. Given the outrageous house prices in this neighborhood, we settled on a single-family frame house that, well -- left a kitchen to be much desired. I have a fairly extensive background in construction, both from work when I was younger, as also having to do with the fact my parents totally gutted their brownstone when I was a teenager, doing all the work themselves. There is nothing like living in a construction zone for 6 years to appreciate a home renovation. That said, myself, my wife and a few very very good friendshave been gutting and renovating the kitchen for the past few months with some pretty impressive progress. We have been living without a kitchen for approximately 4 months now, surviving on a slop sink, fridge and microwave for our eating (and tons of freshdirect food). I have been taking pictures along the way -- it is quite a show. Given that work has slowed down recently (I failed to mention I have a day job, so this work is taking place after work and 3 day weekends), I thought by maybe opening up this process to everyone would give me some new found encouragement to pick up the pace. With that said, I start with a old floor plan the realtor gave us showing the first floor layout (it is a 2 story, + finished attic building)
  10. 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...
  11. Teppy

    Teppy's Semi-Remodel

    Everyone from local restaurant supply places and chefs, to the equipment manufacturer told me that installing pro equipment in a home is a big mistake. I know a lot of people here have considered this, so I thought I'd share my recent experience. First off, the fine piece of equipment that I've been cooking on for the last 6 months. BTU output is approximately that of a Bic lighter: Primarily, I wanted a stove with much higher output. I had 9 feet to work with, so I figured I'd use the whole space and get some additional toys to fill it up. For the project, I first called the local building inspector and discussed my plan - he said that in our township, no special inspections or permits were required, as long as things were installed according to manufacturer's specifications. I also later contacted my insurance company to make sure nothing special was needed from them - they said commercial equipment in a home is fine. (Nationwide) I decided on a 60" stove with 2' of griddle and 6 burners, a standard sized deep fryer, and a "jet" wok burner. In total, 552,000 BTU/hr. The "before" picture: First, the pantry was removed, and pipes+electrical relocated. Existing drywall was removed and replaced with a double layer of 1/2" fireproof cementboard. Also, a 9' x 4' sloped hood was installed. The hood was sized so that it extended by at least 6 inches on all sides. It vents out the back wall. Next, this exhaust fan: was installed on the roof: Removing the pantry left holes in the tile floor, so we cut out the old section of floor, put down 1/4" plywood and new tiles. Also, installed stainless steel over all exposed cementboard: We ran a 1.25" gas line from the main house line, then split that into 3 3/4" connections. Finally, the equipment was moved in and hooked up: Approximate project costs: Range $4200, Wok burner $800, Deep Fryer $800, Hood $1700, Ductwork $1300, Electrical $300, Gas Lines $1050, Exhaust Fan + Grease Trap $1400, Floor $500, Carpenter $1500, Materials $500. Total around $14,000. I've had this in place for about 3 days now. So the big question - am I glad I did it? Absolutely! I can't begin to explain what a pleasure this is to cook with, compared to what I was using. For instance, I like to make fried cabbage (in goose fat!) - typically I'd get all 4 burners going with various sized pans on that old stove, or do the cabbage in small batches on one or two burners. (Otherwise it sort of steams before it carmelizes.) Last night I shredded an entire cabbage, spread the whole pile over the griddle, and had perfectly done fried cabbage in 10(?) minutes. The burners are 32,000 BTU/hr each - where I would previously use multiple (10k and 7k) burners and cook in small batches, now I can use a single large pan. I find that I'm using the wok burner more than anything else. Vegetables cook in minutes. I'll put some oil and turn on the burner full-blast; in maybe 10 secconds the oil is close to smoking. I'll add the vegetables and salt, and cook for 20-60 seconds - this carmelizes the outsides, but the insides are still raw. (It's possible to end up with veggies that are at once both burned and raw.) Then I'll add a bit of water, which effectively lowers the temperature to 212, and cook until they are soft. Then, a quick final blast to evaporate any remaining water. Meat - even when cut fairly small - gets brown and delicious on the outside, and stays pink on the inside. I haven't fired up the deep fryer yet. It was a huge pain to clean initially, and I'd imagine even moreso when dealing with hot oil. So, I'll reserve judgement on that item. But so far, I'm thrilled with the new setup.
  12. Hell, I couldn't be satisfied with my story of buying a knew chef's knife -- now I'm about to start a kitchen renovation. Whereas the Perlows told their saga beginning with demolition, I'm still in the planning stages. First of all, my kitchen is a maze. It is utterly dysfunctional. Two people cannot pass by each other in parts of the kitchen unless both of them are anorexic or extremely friendly. The dishwasher resides under a marble slab that hangs nearly a foot over the door plane. I cannot open my lower wall oven unit if the dishwasher is slightly ajar. The ancient Jenn-Air cooktop with a non-functional downdraft vent sits 2 feet below a cupboard. The kitchen is lit with incandescent canister track lights (and some nasty recessed cans). Unless you see this kitchen in person, you could not believe it. I'll eventually get around to posting pictures. The house I live in was Mrs. Varmint's family residence -- we bought it from her parents 5 years ago. I agreed to buy the house on one condition: that we renovate the kitchen. Well, 5 years later, and the time has come. This will be a fairly simple renovation when you get right down to it. Most of it involves a single day of demolition and a couple of weeks of moving things around, a couple of appliance installations, and some carpentry and floor laying. The end result will be profound -- it will eliminate the maze, open the kitchen to the living and dining room areas, and give me some functional appliances. I initially wanted to go with a 6 burner gas cooktop and 2 electric wall ovens. Unfortunately, because this process will remove a bunch of existing wall space, I won't have enough remaining for any ovens. Thus, I need to go with a range. I've looked at 48" dual fuel ranges that have double ovens, but I can't stomach paying $8,000 for them. I want the dual fuel so the ovens will be self cleaning, which are generally not available with gas ovens (except for Viking). I may have to live with a 36" single oven range instead. I use both ovens simultaneously about 8 times a year, but I think I can manage with just one for now. Or can't I???Can I live with a non-self cleaning oven? I don't think so -- I despise maintenance. I'm leaning toward a DCS for its power, but is it really worth $1800 for a self cleaning feature between the gas and the dual fuel???? I've met with two contractors already and have appointments with 2 more. The first guy is really just a cabinet maker who does renovations in conjunction with a contractor. However, I've seen his work, I know people who have had him do their kitchens, and he's really talented. Also, he may be the cheapest. A couple of contractors told me that my project was too small for them. I'll add some of my thoughts over time. Oh, and my budget for this renovation is not to exceed $20,000, including the appliances. I think we can do it. I hope so. I'll need the contractor to run a hood through the roof and ceiling. Fortunately, the distance isn't too great.
  13. Bond Girl

    Kitchen Renovation Meltdowns

    I did not think renovating my 42 square foot space was easy, but nothing in the world could have prepared me for whole renovation process. My super told me demolition takes two days at most, and my cabinet contractor told me the same for the installation, so figure in a day for painting. I figure, I'll be living out of my bed room for a week at most. That's not so bad for a high end Gourmet kitchen right? Wrong. What I didn't figure was that to get the new kitchen installed, I need to get a new electric line and move a few pipes. Well that meant hiring an electrician and a plumber before anything can be installed. It also meant dealing with shady contractors who quadruple the asking price once the work has started, workers who did not respect your furniture (I went ballistic when I saw a dirty trash can piled haphazardly on my $9,000 Italian sofa), big gaping holes in the wall that make you think of Manhattan critters like mice and rats, and an overwhelming amount of dust that seemed to regenerate itself everyday, even though I tried to sweep and vaccumm when I came home from work. By the third week of living out of my 100 square foot bedroom, I did everything I thought I would never do. I yelled at my dog, fired two separate contractors, had several screaming teary meltdowns, and even toying with the idea of moving into a $600 a night hotel room until the whole thing is done. This is week four and my cabinets are at least assembled, but my kitchen is still a heap of plaster and wires. Is this normal?
  14. Hi guys! So...as we all know hindsight is 20/20....so i'm sure we ALLLLLLLLLLLL have things we'd do differently if setting up our home or professional workplaces. I'm working with a space that's approximately 850 sq ft. If you could create your ideal space, what would you do? The kicker is, i'm a mixed media kitchen, i dont do straight chocolate work. I do baking so i'll have a double vertical convection oven, i'm getting rid of my 6 burner range and switching to table top induction burners. I have a dishwasher and big sink for rinsing vs 3 compartment sink (hand sink of course) and mop sink....and i have multiple 7 ft and 8 ft stainless tables. I currently have a "cooling room" set up with 4 speed racks, but thought maybe i should switch to a fridge turned up to 40 or 50F? I freeze things for bulk production, so will still have some chest freezers set higher than normal....but yeah. i'm just at a loss of how to capitalize on space, and keep things organized and storage of bon bons, turtles, barks, chocolate caramel apples (things that need to be stored for packaging by employees before they hit the retail floor) i know jin from vegas had a fridge set at 50F for cooling molds once sprayed and shelled, then once she filled them, moved to a 40F fridge to set filling, then she sealed them...but i didn't remember where she kept bon bons for her bar (where customers pick and choose) or the ones out ready to be boxed? i know she and jean marie were freezing for bulk orders etc...but yeah. my mind is just overwhelmed with possibilities, and i just dont want to mess up this new kitchen layout. i think its harder because i make so many things in my kitchen, so i have pots, pans, sheet pans, springforms, cookie cutters, muffin tins, kitchen aid mixers, a floor mixer, mol d'arts, baking liners, molds, colors, EZ temper, brushes, kitchen utensils, transfer sheets, bulk chocolate and ingredients blah blah blah. so. if you guys could make an ideal workflow....would you do a walk-in fridge for confection storage? a few fridges set higher (but would humidity be an issue if stored for multiple days before packaging), build another cooling room (it was a room with drywall/insulation/a door/speedracks and portable AC set to keep that room cooler...), or yeah. thoughts? oh yeah. and i need to fit an enrober in there too. sooooo, ideal workspace. what's in it? and go! :0)
  15. 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
  16. Varmint

    Varmint's New Kitchen

    When Mrs. Varmint and I agreed to buy her family home from her parents 6 years ago, I did so with one condition: that we'd renovate the kitchen within a year -- 2 at the most. Well, after a 6-year wait, we're ready to go. Thanks to all the great suggestions from our great members here at the eGullet Society (all of which is contained in this monstrosity of a thread), I've come up with a solid plan. This thread will focus on all the details of the renovation. I'll include drawings, budgets, permitting, costs, and all the highs and lows a family of 6 could experience. First, however, I should show you the plans. I drew these, following the ideas y'all helped me develop and refined by Arne Salvesen CKD (aka Daddy-A), who has provided great advice from a professional design perspective. Let me go over the plans briefly: Along the counter where the main sink is located (bottom right), we'll start with a 27 inch full-height double-doored pantry that'll house the microwave. We'll then have 36" of base cabinets/countertop (two cabinets, one of which will be a trash pull-out) with about 33" of upper cabinets. The sink will consist of a 39" base cabinet housing a Blanco 510-874. The dishwasher is next, followed by 22-1/2" of base cabinet. To the right of the sink (if you're standing at the sink) will be 42" of upper cabinets. There's currently a circuit breaker box on that wall, which we'll flip to the other side. We'll also consolidate an existing 6 light switch panel down to 3 switches. The baking area (the complete "L") will likely consist of a slab of white marble cut from the existing kitchen (the short side of the "L") and the rest will be tile -- likely granite. Arne has suggested using a "magic corner" in the blind corner of that region. This is a new product to me, but I think it's pretty cool. Go to this page, and then click on the first thumbnail for a video showing how this works. My Kitchen-Aid mixer will sit on the counter in the corner -- an area that rarely gets used anyhow. After the magic corner comes the oven and then 33 inches of base cabinets. We're expanding the pantry by about 4 feet. This makes for a very narrow doorway (27"), but I'm thinking of installing a restaurant-style swinging door there to make things easy. If anyone wants to research this type of door for me, please do so. Over to the cooking area, we'll have 15 inches of base and upper cabinet, then the range/hood, and then 24 inches of lower cabinet (with pull-outs for cookware) with 36" of upper cabinet. The corner of the eating bar will be a bit unusual: I don't want a lazy susan in this corner, so the unusually shaped cabinet will have the doors facing out, with no hardware. This gives me some storage space for rarely used stuff. Note that the closet is new, too. Moving clockwise, we'll have a 21 inch base cabinet followed by a prep sink (Elkay LFR 1915) and then a second dishwasher. The little block with an "X" represents a post, as it will be replacing a load bearing wall tying into an I-beam over the eating bar. Down to the Sub-Zero refrigerator and freezer, there will be a 2 inch wall built in at the end which we'll paint with magnetic paint, creating a giant place to hang our refrigerator magnets. It should be pretty damn cool. To the right of the freezer is a strange configuration of "desk" area and bookshelves. I've marked it with an asterisk. This is strange because the base cabinet will be almost functionless, as the area under there houses some return-air ducts from the adjacent room. This surface will likely consist of a slab of marble from the existing countertop. Above the marble will be a high bookshelf for "some" of my cookbooks! I've worked out a number of other details, but I'll provide those as we go along. I met with one contractor on Monday and will meet with another tomorrow. I'll also fill y'all in on those details later on. I'll be sure to include lots of photos, specifications, equipment choices, price lists, etc. I'll try not to hide anything from you, as this should be a learning experience, and if mistakes are made, you can pick on me! It should be fun, however.
  17. I’m in the process of remodeling my kitchen and have been working with a designer on a couple of option for my fairly cookie cutter tract housing 8ft ceiling U shaped kitchen. First off I started down the path of keeping the same U shape however my designer threw out modifying it into a galley kitchen instead. (see pics) Traditional U Galley Alternative
  18. 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?
  19. 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.
  20. Chris Amirault

    Got Nooks? Arches? Holes?

    We are starting to noodle with the idea of renovating our kitchen, and while I have about four dozen questions, the primary design issue at the moment involves the following. In an ideal world, we'd like to obliterate the wall between our kitchen and dining room, so that we could open up those two busy spaces and allow me to interact with people while I cook. Unfortunately, there is a chimney and heating duct smack dab in the middle of the wall. As a result, we believe that we will be able to open up a space that is 4 1/2 to 6 feet wide, and it would be Our contractor friend has indicated that this space is simply too small to provide anything that will feel remotely "open." We're not quite giving up, though, and I thought I'd ask you for help. Do you have any spaces between your kitchen and dining room -- or, frankly, between any two rooms -- that are only about this wide? How do they work (or not)? What function do they provide, and what can't they provide? I've thought about lazy susans, dumb waiters, sculpted arches, and so on, but it's very hard for me to visualize anything. I'd thus especially be grateful for any photos you might be willing to share.
  21. I have to vacate my kitchen for two months during a remodel and set up a temporary one in my dining room. (Side note: I have enjoyed Dave The Cook's and MelissaH's threads immensely.) I plan to move the fridge, some base cabinets with a small length of counter, a microwave, toaster oven and portable butane burner. I'm not sure what I will do about a sink, other than washing them in the bathtub. Anyone have suggestions on how to set it up? Also seeking suggestions for meals that are easy to make in a makeshift set up like this. Thank you!
  22. JennotJenn

    My Own Kitchen Renovation

    I know several other kitchen renovations have been covered here, but I have some specific questions that I can't find the answer to elsewhere. We've just bought (well, we have a contract on) our first house. It was built in 1953. 1200 square feet. Kitchen, including eating space (there is no dining room, though we could turn the small bedroom into one) is 16.5x9. Not tiny, but not huge either. We want to spend under $7000 total, including appliances. Oh, we only really need a range, but depending on the condition of the dishwasher, we'll need one of those, too. The fridge appears to be in good condition. I agreed to buy this house on one condition: that we could redo the kitchen upon closing. Immediatly. It's very mid-late 80's, with the cheap looking "oak" cabinets, white/pink/blue wallpaper, oak trim, and vinyl floor. There will not be any major work. No tearing down walls, no new/ripping out cabinets, no reconfiguration, etc. We will have to have countertops installed eventually, and that (other than appliances) will be our major expense. Basically, it's a small first house, and we don't want to put too much money into it for fear that we won't be able to get it out when we sell it, but I want to be able to enjoy my kitchen for the 5 years or so I'll be in it. Appliances are a big deal, something I don't find spending more on, since we can take those with us when we move. We do plan on ripping up the vinyl, which will be likely be replaced by hardwood. The wallpaper will be removed. I'm going to put wainscoting in the dining nook. I'm going to paint the walls and cabinets and build in a couple of floor to ceiling shelves around the windows in said nook. If we run into major problems (rotten wood underneath the floor, something like that), we'll hire help, but barring that, we're DIY. Now, on to stuff I'm not even sure I know how to ask: the ventilation is unlike anything I've ever encountered in a kitchen. It's vented through the roof, but the fan is like a bathroom vent fan...set into the ceiling, no vent hood or anything. Is this normal? Is this going to cause problems? The range is at a place where a hood would be difficult to put in...it's in an island type place (but not really an island). It would have to suspend from the ceiling, and because the kitchen is pretty small, I'm afraid it would dominate the room. I guess that's the main problem for now. I don't know what range I'm going to go with, but it's going to need to be around 30'' to fit in existing space. Seriously, I'm pretty baffled about what to go with, even after reading all these threads. I want something pretty high quality, but I don't want to spend a ton. I can handle around $2000. Any ideas? I'm afraid most of the brands I would be interested in would be priced out of my range, but I'm open to suggestion. I'm thinking about a Miele dishwasher (hate, hate, hate noise), but was wondering if anyone had experience with less expensive dishwashers that were almost as quiet as (or as quiet as) the Miele. Oh, also, the house is heated by gas, but the appliances are electric. Anyone have any experiences with having the house converted to gas in the range area? Since we already have a hook up, I don't think it will be a problem, but I'd like to know if anyone knows for sure. Sorry if all this has been covered before or if my writing style makes no sense.
  23. My girlfriend and I just bought a condo in Brooklyn, NY. The apartment was a pit, but a pit with promise. We've laid floors in the bedrooms (floating bamboo), painted nearly every nasty wall left by the previous owners and have been furiously planning for the kitchen. It's a complete overhaul: floors, cabinets, countertop, appliances, lighting... you name it. We are cooking enthusiasts but not pro cooks. We figure to cook some bacon now and again but not likely to be canning or serious cooktop activity too often. Our current kitchen is a one sided galley about 5 x 5 so we are definitely gaining space (esp counter space). We figure to have a budget of around $15k for the renovation and already have some "grand" plans. I figured I would ask for some opinions given the wonderful ideas given in other kitchen renovation threads. I will post some current pics of the kitchen when I can (hold yer nose!). Here is a floorplan: Some fairly firm ideas we have had: - Knock down wall in middle of kitchen and wall to left of stove abutting Dining Space to make an open concept kitchen/LR/DR - Expand kitchen a foot or so into the DR, and add an extra base/wall cabinet. The dining space is large enough that losing a foot won't hurt our ability to have a table and chairs. We think that our gatherings tend to be more informal so having the kitchen island as a central gathering point would be great. We will need to figure out how to get lighting down from the ceiling for the island. We have concrete ceilings that were just professionally plastered so lighting installation is a little more complicated than if it were just drywall. The concrete is probably 1-2" thick at least but we think has airspace that was used by the developers to run the wiring for the Kitchen and Dining light fixtures. - Add an island with stool seating on the non-kitchen work area side when we buy cabinets, running electric under joint between parkay wood in LR/Foyer to electrify island (the wall to be demolished has DR/Kit lightswitches and an outlet on the far side already). A few thoughts: - We'd love to vent the oven but we cannot vent into the fresh air chase on the other side of the fridge (currently washer) space (vents from bathrooms) as I don't think that is its purpose and I doubt the blding would let us punch out through the wall in the DR to the backyard. (sucks, but such is life) - We are thinking of putting a wine/beer fridge in the island facing into the kitchen (where the 24" cab is drawn). - We were thinking silestone for counters... Dark Cabinets (chestnut), Light Counters (diana pearl). We priced counters on Ecounters.com (silestone merchant), should we buy silestone through there or Home Depot? Or should we think about Granite or another material? The online silestone quote I worked up for the counter including the new island was $4100 or so. - Probably will do a tile floor. Don't want to clash vs the wood in the rest of the place right now. - Range, refrigerator and dishwasher, I figure I can knock out for about $2200. I am not looking for top of the line, just better than you'd put in a rental. Probably a 'nicer' top freezer fridge, a gas range with power burner/programming features and a quiet dishwasher, plus an above range microwave ($300 or so). Here is a Lowe's workup of the cabinet design (walls knocked, island in place)... We found Kraftmaid cabinets (all plywood frames) we can live with for just over $6000 at Lowes (we may get them priced through brother in law's supplier too) and have a 10% off coupon we can use also. Is this a good price for the room? We liked another door front design but it takes the price up $1500!! We don't intend to be in this apartment forever, but if we are here 5 years we want to have a quality kitchen. I hope you will share any thoughts that you have on our strategy, choices, purchase ideas. If you have any questions, please fire away! Regards, -MJR
  24. Okbrewer

    Kitchen Redo!

    It started as a simple idea. I wanted to replace the ceramic tiled counter top of my kitchen island with a granite slab. From there, well, maybe we ought to redo all the countertops, and since I'm going to replace the island top, maybe it's time I put in a new cooktop there as well. Then I started looking at new 30" double ovens, and alas, my GE combo microwave/thermal oven unit started looking dated. And it must have realized I was lusting for a new oven, because the microwave decided to quit last night! And since it is a combo version, the oven's controls are in the microwave panel. (My wife insists that I in some way sabotaged the microwave to help speed up the process!) Well, now I am to the point where I am considering gutting the whole kitchen and starting anew! That's where I hope you all might help! I need some ideas on design, appliances and placement of appliances. First, my kitchen is all electric. And I want a gas cooktop. The present cooktop is in the island and I like being able to cook all around the island. There is no gas line plumbed to the island! I live in Oklahoma and we don't have basements. Or crawl spaces. Concrete slab foundations are de rigueur. As I said, I like cooking at the island, but unless I gouge out a trench in the floor, I don't know how I could get gas to the island. OTH, my present oven setup is on a wall that backs up to the garage, and my GAS hot water tank is on the other side of that wall! I suppose I could remove the oven combo and put a nice big dual-fuel range against that wall. But that would mean that I would have to cook in front of and looking at the wall, as opposed to being free to move around the island. I like the way things are situated in the kitchen, the flow and all, but I really don't like my cabinets. I have a lot of cabinet space, I just don't like the way they are constructed. I also want to get rid of the flourescent lighting in the kithcen, and we also have what, at first glance, appears to be a vent hood above the island. Don't I wish! But, no, it is a ceiling fan! One that is NEVER used. Dumb placement of a ceiling fan. So, I guess I am leaning toward gutting the whole kitchen and embarking on a major renovation. Any ideas!? I also need some help with the cooktop/range/ovens. I have been looking at Thermador and like what I have seen, but I also know that Wolf, Viking and DCS make comparable units. If I can't have the cooktop situated in the island, I will likely go with a 48" dual-fuel range. Any reviews, pros/cons on the available choices? I think my next step should be to visit a kitchen planner. Any qualifications I should look for, or questions I should ask? I am really scratching my head at this point. We need to have a new oven, but I don't want to do a quick fix for now and get what I really want later. So...any help would be greatly appreciated! Thanks for listening to my ramblings!
  25. Good morning, y’all, and welcome to the party chez Therese. As per the teaser, this week’s foodblog does indeed come to you from Atlanta, where I live with my two children (hereafter known as Girl and Boy) and husband (hereafter known as The Man). Girl is 11, Boy is 14, and The Man is old enough to know better. Atlanta’s huge: the total metro population is about 4 million, and there are no physical boundaries to growth like rivers or mountain ranges, so people just keep moving (and commuting) farther and farther out of town. Atlantans can be divided into ITP (inside the perimeter) and OTP (outside the perimeter), the perimeter referring to the interstate freeway that encircles the downtown area and surrounding neighborhoods, separating it from outlying suburbs. The politically minded may note that these areas could be designated red and blue. I’ll let you figure out which is which. We’re about as ITP as it gets, with home, work, school, and restaurants all in walking distance. The neighborhood’s called Druid Hills, the setting for the play/movie “Driving Miss Daisy”. The houses date from the 1920s, and because Atlanta has so little in the way of “old” buildings the neighborhood’s on the National Register as a Historic District. Charming, sure, buts lots of the houses need some updating, and ours (purchased in 1996) was no exception. So we remodeled last year, including an addition with a new kitchen, and this week’s blog will look at the finished product. So, some encouragement for those of you presently involved in kitchen renovation, some ideas for those who are considering it. But never mind all that for the moment: What’s for breakfast? Dutch babies, that’s what. And even better, these Dutch babies are produced by my children, the aforementioned Girl and Boy. The first picture is right from the oven, the second is after the somewhat messy job of sifting powdered sugar on top. They are delicious (the Dutch babies, I mean, not the children) and a great weekend treat. The Man drinks coffee in the morning whereas I prefer tea. He's not up yet, having played poker last night. I'm hoping he makes it out of bed in time for dinner. I also eat fruit whereas he prefers, well, anything but fruit. This is not such a bad thing, as it means that I don’t have to share the fruit. Pomegranates are a pain to eat, but not so bad if you’re reading the newspaper at the same time. This one’s from California, but you can also grow them here if you’ve got enough sunshine (which I don’t).
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