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Found 3 results

  1. After living in our apartment for what is now close to 14 years, Significant Eater and I have decided to take the plunge and renovate our kitchen and bath. There will be challenges, not the least of which is that our's is a cooperative apartment building; everything (design mostly) has to be approved by management and board of directors. We bought new appliances when I and a friend did a make-believe renovation in 2005...pix of my kitchen appear way back in the blog we did in 2011. The amazing thing about the appliances we bought in '05 is that the dishwasher (Miele), range (Bosch) and fridge (Amana/Maytag) have never needed a single service call. So they've done their jobs well. Actually, I wouldn't mind keeping the Miele, but I realize that keeping a 12 year old dishwasher in a brand new reno is probably not the greatest idea. Now here are the questions. I plan on going fairly high-end for appliances - like I want a pro range and believe I will be able to vent it legally to the outside via my bathroom window (at least that is what both our architect and the president of the coop told me). What appliances are people liking these days, in terms of performance and reliability? I don't want to say price is no object, because it is. But I'd like to hear everything.
  2. As we're moving forward with a gut kitchen renovation, and we've dialed in base cabinet sizes to fit in our NYC apartment galley kitchen, I'm wondering what sink/faucet combo people love. Or hate. Would buy again. Would never look at again. Sink cabinet will be 30" wide, no disposal.
  3. After several years of looking to remodel the kitchen, it's finally time to get it started. One of the issues that concerns me the most is what gas range to get. I've asked around at the appliance stores and they haven't been the most helpful. Whenever I asked about the difference between the higher end stoves, they keep telling me that they're all good. How's that suppose to help me choose? So, here are things I'm looking for and hopefully someone can give me some advice: 1) Prefer a stove that can handle a low simmer and getting a wok red hot. 2) Continuous grate (or some other option) that makes moving pots and pans to the different burners easily. 3) Easy clean up - maybe a tray that can be pulled out and wiped, etc. 4) Wok ring option would be fantastic. What brand have you used that you like? What will my approximate cost be for a 30 or 36 inch? Also, the kitchen is not very big, so I'm thinking a gas range with the oven (convection) on the bottom would be best. Any opinion/suggestions on that? TIA
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