Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Kitchen Renovation Meltdowns


Bond Girl
 Share

Recommended Posts

I feel your pain. Our kitchen was gutted Dec. 1. We didn't have running water in there again until late March (might've even been early April). And when the sink was finally installed, the faucet had a defect (it leaked) and it took over a week to get it replaced. We'd been piling up the dishes in anticipation of having a proper place to do them - and after nearly four months we had to wait another week. That sucked.

Did I mention we also have a toddler? And that he lost his playroom during the reno as it was behind the kitchen. And that my wife's back blew up. Twice. Partly as a result of doing dishes in the laundry sink - a lot of bending over a low sink. I guess we knew that juggling the reno and the toddler was gonna be a challenge, but didn't anticipate the challenges of looking after the kid and the missus.

Your issues with delays are pretty commonplace, in my experience. The price "inflation" I think is also not uncommon - but there should be a reason for it - some unexpected event that they can explain why it was unexpected and also explain why the new fee is reasonable. For all the major stuff, we had contracts, except the electrical, which was hourly. Our flooring estimate had three different price schedules depending on what they found when they ripped up the existing floor and what was going to need to be done to prepare for the new flooring. We ended up having to pay the middle price, but given what they had to do (remove the five! previous layers of flooring and subflooring, add new two by fours or sixes and level them etc.) I actually think we got a bit of a bargain.

Our biggest delay was the countertop. They moved to a new facility over Christmas, and found out all their electrical (ie cutting) equipment needed to be re-certified. That little blip probably added at least 6 weeks to our reno. (Floors and cabinets were actually in before Christmas - so three weeks give or take. Despite the disruption, dust, noise etc., that stage wasn't that bad because it felt like progress was being made pretty much every day.) Not a lot happened for a few weeks. I ended up doing the painting because we had the time.

What'd we do to survive it? Well, we ate a lot of takeout. Used disposeable plates and cups and ate a lot more stuff out of boxes that could be nuked. I also made a whole bunch of stuff and froze it before the reno started. We didn't eat great, but we ate ok. Barbequed a lot until the weather turned nasty as well. (Was thinking about trying to borrow a George Foreman as well). We have a massive toaster oven that saw a lot of use too.

We also figured there'd be "surprises" along the way - and there were. One of the hard things for me was the fact that I'd thought I'd thought of pretty much everything - but I was constantly asked questions by the contractors that demanded immediate answers. Do you want x centered, what height should I put y, etc.

Our kitchen is still not completely finished - partly budget, partly a little surprise behind a wall that I want to live with for a little while to see what we need or could do with the space, and partly exhaustion with the whole process - we need a break from it for a little while. But the kitchen is pretty much fully functional now, and it's so much better than what was there before. And, the memories of the reno do seem like a distant memory.

I do have an appliance story - but it's getting late.

Good luck with the rest of it. I know it's frustrating when you're in the middle of it, but a few weeks disruption is a short time if you'll get a more functional kitchen that you'll be using for years to come.

Cheers,

Geoff Ruby

Link to comment
Share on other sites

Geoff, You have the patiences of many saints. I would have checked myself into a mental home by now. Every weekend, I walk by the greenmarket and I weep because I cannot cook. Not much longer now....I hope. At least, the cabinets are all up.

Ya-Roo Yang aka "Bond Girl"

The Adventures of Bond Girl

I don't ask for much, but whatever you do give me, make it of the highest quality.

Link to comment
Share on other sites

 Share

  • Similar Content

    • By Stuart Tett
      Hi, I recently visited a local appliance store to look at gas ranges and hoods. I currently have a low-end 30" Samsung gas range and a ducted hood which doesn't do a good job with smoke or grease. It will hold up a piece of paper successfully, but the smoke detector goes off any time I'm cooking bacon or roasting anything in the oven or cooking with high heat on the cooktop.
       
      So I went in to the appliance store nearby and the guy recommended Vent-a-hood. He demonstrated how quiet they are, how easy they are to clean, and claimed they are way more effective. In fact he had a 1 track mind, and didn't think there were any other hoods worth looking at.
       
      Same for ranges. He showed me the Blue Star ranges and said that there's no comparison. Other high-end appliances like Wolf, etc can't sear a steak as well. He even said that people's complaints of Blue Star not being able to get very low was incorrect and demonstrated putting a piece of paper on a burner on low and it didn't burn. He claimed that the cast-iron is easy to clean (my wife doesn't believe him on this).
       
      I do think both of these products are impressive, but I want to know what others think. I want to hear why he's might be wrong and/or are there other products that are just as good?
    • By Porthos
      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 so that part is simple.
       
      I didn't take any before pictures but it's a typical California tract home built in the 80s.
       
      Because this is going to take WAY longer than I expected we're working on the front bathroom in tandem.  We have a relative that was an employment victim of COVID 19 so we're paying for some much-needed labor to help us along. Oh, and I really HATE painting. In the kitchen we've stripped off the 25+ y/o wallpaper and are prepping the walls for a primer coat. Tomorrow we'll start on cleaning and sanding the ceiling. 
       
      The biggie in the kitchen is repairing the wall behind the sink. There's a bit of black mold to deal with but I've purchased the right PPE and can handle that.
       
      Wish us luck.
    • By Dryden
      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!
    • By Franci
      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 outdoor patio and I am hoping to do a lot of cooking outside, especially at night. So, I am telling you what I have and what for sure I’ll be needing. 
       
      The cooktop looks vitroceramic and the oven I don’t remember which brand it is but definitely I will replace it. I don’t know yet if I can get gas there but I had one experience with an induction cooktop in the past and it was great. It was Sauter, which is common in France. It was something like this and I wouldn’t mind something similar. 
       
      So, first induction cooktop, I don’t have a clue of prices out there,  if I recall correctly,  I spent 500 euros at the time. 
       
      Second, oven. Let talk about ideal. In this house I have a Wolf oven which allows me to go to 550F, which is really cool so I can make some pizza in teglia.
       
      I had a couple ovens in the past that I loved for different reasons.
      1. I had a tabletop Cadco oven (Stefania), half sheet 120V with manual, external steam injection and it could reach 550F. Because of the manual steam, it was awesome to make bread with that oven and to make pizza in teglia again. So sorry I sold it for little when I closed my business. But honestly it’s not the first choice for home use, not too pretty or practical to have on the countertop. 2. I had the CSO and I really loved it but doesn’t solve the problem of making bread or pizza in teglia. 
       
       
      Now 
      the outdoor I was thinking either the ZioCiro mini , which is really like a miniature brick oven, differently than the Ooni  which is another candidate, you can use also for cooking bread or small round trays of food.  The Zio Ciro anyway is not big enough for pizza in teglia. I wish I can get an Effeuno honestly. 
       
      So, I see myself wanting 5 ovens at the same time 😁 A pizza oven for the outdoor but don’t want to spend 3,000 for a bigger ZioCiro. A CSO, a steam oven for bread and an Effeuno for pizza in teglia and and air fryer if it’s not too much to ask 🤣🤣🤣, you got the situation. Ok, I need to make choices. And no, I don’t have a budget yet because it will depend on the final price of the house and some extra work we are doing from a room and a bathroom. 
       
      And finally, yes, I want also a vacuum chamber, thanks,  and would really love to have a irinox blast chiller. I know I am very reasonable 
       
      The kitchen is not huge and I cannot start cluttering it with my stuff.  Maybe something like my Wolf oven that reaches 550F plus a steam function with bread. And a CSO for daily use? Ooni outside or I cannot resist the ZioCiro anyway. Does it should more reasonable. Do you have such an oven to suggest? Thanks  
       
    • By Norm Matthews
      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.




  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...