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  1. For economic reasons we've had to defer a lot of maintenance items in our home. We can now start. We are planning on selling and relocating on another state, hopefully next year. Item one on our list is the kitchen. This is not a remodel, just all new surfaces. We've elected to reface our cabinets. My (still hoping) Blue Star range will be after we move. I had a misguided and idealistic expectation that we would go to Home Depot, pick out everything we wanted in one trip and proceed. This is not to be. You can stop laughing any time. We don't need any new appliances s
  2. Hi folks! We are redoing our kitchen and while we know what we're doing most everywhere, it turns out we need to upgrade our existing range hood to something new and we know nothing whatsoever about them. We're in an apartment, so it needs to be a non-venting hood. Does anyone have one they really like (and why?) Price not an object here at all. It's for a 36" range if that matters at all. Thanks!
  3. My new house is in the early stages; it is barely framed up but I'm already dreaming of my dream kitchen. Yesterday I went to our one big appliance store (other than HD and Lowe's) and I think I'm going to go wild with the new units. First up I'm thinking of a Sub-Zero side by side. A Thermador 30" slide-in dual fuel range, a Bosch d/w as well as a new m/w and a new hood of a type yet to be determined. All this is really overkill since I'm by no means a big presence in the kitchen, and these expensive appliances do not define the home which is really rather modest. But I'm figurin
  4. I need your help guys in organizing my thoughts. It looks like we are going to be moving again, still in Miami this time. The only difference is that we are buying a place for the very first time after 20 years of moving around. It feels premature to me to add picture because, we haven’t signed a contract yet, we only made an offer and it has been accepted. Of course, I am already thinking of what I need to buy for the kitchen. I am not going to renovate the kitchen. It is honestly not the ideal time and even if it’s not my dream kitchen, it has been done 2 years ago. We have an o
  5. 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.
  6. I saw an episode on the Property Brothers where they did kitchen cabinets in dark blue. I showed Charlie some kitchen like that on line. He liked them too. I have been planning new floor and counter tops but this I could do myself. The job isn't finished but it is far enough along to see how it looks. The next one was taken within a month of so after we moved in in 2012 and the last one is how it looked in April.
  7. I am in the process of packing up my kitchen—we’re about to demo and remodel—and am sorting about 20 years of accumulated cookery bits into pack/donate/trash categories. Which led me to an article from the expert advisors at Epicurious, “The 9 Kitchen Tools You Need to Replace Every Year,” in which they advocate for an annual household purging of Microplanes, cutting boards, paring knives, dish towels and more (ideally replaced via convenient affiliate links). Two questions (at least) arise from this: How much cheese and nutmeg grating does it take to dull a Microplane? I
  8. 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 an
  9. We have started into fixing the kitchen after starting planning several years ago - almost as long as the dishwasher has been dead and the oven barely functional. And don't get me started on the non-exhaust fan. Before the destruction but after removing all the crap: The fridge was replaced not too long ago and is staying where it is. We had to have its alcove expanded. Perhaps not the best ergonomic location but it fits. We aren't moving the other appliances or sink very far so are hoping the plumbing and electric are no big deal
  10. I. Introduction This article reviews the 3500W all-metal commercial induction single-hob hotplate by Panasonic, which I believe is the first “all-metal” unit to hit the U.S. market. Where appropriate, it is also compared with another commercial single-hob, the 1800W Vollrath Mirage Pro Model 59500P. Some background is in order. Heretofore, induction appliances would only “work” with cookware which is ferromagnetic. Bare and enameled cast iron, carbon steel, enameled steel and some stainless steels were semi-dependable for choices, and the cookware industry has worked ha
  11. We’ve lived in our house for about twelve years and did a small extension not long after we moved in. With our growing family (son number two arrived this July) we wanted to get a bit more living space so started looking at options about a year ago. We have a late Victorian house with a separate dining room, as nice as this is it’s been a big waste of space - we probably used it two or three times a year. So the plan was to extend the kitchen to add a decent sized dining area and free up the dining room for something better. The kitchen we had is under ten years old so we’ve decid
  12. 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
  13. 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 an
  14. 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
  15. 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
  16. 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 i
  17. 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
  18. https://www.bonappetit.com/story/brads-favorite-appliance-dustbuster I don't think I'll be eating at Brad's...
  19. 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.
  20. 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
  21. 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 con
  22. 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 frien
  23. 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
  24. 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 speci
  25. 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. Righ
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