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RE: What is your favorite kitchen "must-have"? (Follow-Up #8)

posted by: wekick on 04.07.2013 at 01:49 pm in Appliances Forum

When we remodeled our kitchen,we were entering the stage of our lives where our children/nieces and nephews getting married and having children with attending parties, rehearsal dinner and showers. I like to cook and have those occasions at home. We wanted our kitchen to be able to handle that and have been very happy with all our choices.
I was very lucky in that a neighbor who is a carpenter built all of our cabinets for us. One of the things I like best is that we used all drawers on the lowers with glides that pull all the way out, The only lower cabinets are across from my range in the island for stock pots and taller things. They are also shallow. He was also willing to work with me on some of my " ideas" instead of what everybody else does. I wish I would have used the very lowest part of the cabinet, the toe kick as an additional shallow drawer. There is hardware for this. It would be so handy for trays and other big flat things.

Some things I found helpful when planning my kitchen-

Kitchen Design with Cooking in Mind

One idea from this book was that I made one countertop against a wall deeper to allow for frequently used appliances to be left out and still have 24 inches of depth as a work area. You can get this book on Amazon very inexpensively.

Also you may want to read this or this on chowhound.

As others have said the kitchen forum is all about design. I think there are some threads about what you wouldn't do if you had it to do over as well as what you would do.

A great oven(s) was also a priority for me. I have always loved to bake but have really expanded my repertoire.

The design of a sink(s) is very import to me as well. I have one that is deep(10 inch) which is too deep for me to do dishes in as it hurts my back. Its good points though--- we use it as a cooler for soda and beer and it hides pots and pans. My other sink that I use for dishes is a little more shallow. Consider ergonomics in all your choices.

Another thing that really helped me was to understand cookware.

Common Materials of Cookware

Understanding Cookware

I would certainly look at an induction range and consider a steam oven. I don't have either but some those that have them seem to like them.

Whether you talk about appliances, faucets, cabinets etc, there are many features touted but you have to choose based on your needs rather than what is the latest thing. Case in point for me-- deep sinks. Some people love them though.


I made one countertop against a wall deeper to allow for frequently used appliances to be left out and still have 24 inches of depth as a work area.
clipped on: 06.20.2013 at 03:55 pm    last updated on: 06.20.2013 at 07:50 pm

RE: Which Model Tapmaster Do You Have - Would You Buy it Again (Follow-Up #18)

posted by: breezygirl on 02.03.2013 at 02:29 am in Kitchens Forum

We are a "no shoes in the house" family and none of us, little DS included, has trouble with the Euro foot lever. I wear smart wool socks about 10 months of the year, but even barefoot it's easy to use the lever.

One other thing about the Euro model I should have mentioned earlier. Thanks to advice from another member (wish I could remember who), I installed the foot lever to the right of center. If you square up to the sink, your feet fall on either side of center. Since I'm a righty, I put it about halfway between center and the far right edge of my small prep sink cab. My right foot lines up perfectly for easy use. Just another small reason I'm forever thankful for this forum! My OCD self would have gotten out the tape measure to install the lever dead center otherwise!


clipped on: 06.20.2013 at 05:36 pm    last updated on: 06.20.2013 at 05:36 pm

RE: What is your favorite kitchen "must-have"? (Follow-Up #6)

posted by: akchicago on 04.07.2013 at 10:13 am in Appliances Forum

I 100% agree with Williamsen about having a really good vent hood. We often see people spend $$$$ on a powerful range, and then cheap out on the hood. Meanwhile the new beautiful expensive kitchen gets smelly and greasy cause there's not proper exhaust. Along with the excellent hood itself, needs to be proper ductwork. Make sure your exhaust duct diameter is 8" or 10", not smaller. If the duct is smaller, you will have a noisy inefficient hood through no fault of the hood.

I agree with Weissman about your 48" range in the big island you mentioned. The exhaust will then be more challenging - there are no cabinets around the hood to help capture smoke and grease, so the hood needs to be more powerful. It then needs to be a good-sized canopy-style hood, six inches wider than the width of the range - i.e. 54" wide hood. But some people only want a designer-y style flat glass hood over the island due to sight lines, but then you won't have an effective exhaust, and once again spending a lot of money but not getting the right result.

Your island will also have to be really really big, as you will need landing space on either side of that 48" range. There's discussion on the Kitchens Forum about how much landing space you need if you are having a range in the island. And, if you plan to have people sitting at the island, you will need to allow space so that they can sit far enough away not to get splattered by whatever is cooking.

The idea of a range in the island sounds good, and TV cooking shows make it seem so wonderful. The reality is that people spend most of the time in the kitchen at prep work, and only a small percentage of time actually at the cooktop. If you want the island to be a social gathering place for you, better to have it be used for all your prep/chopping/mixing than cooking. You will also be able to have family members/friends help you with the chopping and so forth at the island if it is big enough, which is fun. If there is a 48" range there, will they be helping you cook stuff? Not as likely. So, make the island a prep space, and put a prep sink at one end of the island with a disposal to help you with those tasks.

Speaking of disposals, I also couldn't do without mine. I do not compost, but people who do feel they don't need a disposal. I use mine constantly. I do not have a prep sink, but if I did, I'd have two disposals: for my main sink and my prep sink.

BTW, these are all appliance-related "must-haves". You could also post on the kitchens forum for other must-haves in the kitchen.

This post was edited by akchicago on Sun, Apr 7, 13 at 10:29


Make sure your exhaust duct diameter is 8" or 10", not smaller.
clipped on: 06.20.2013 at 03:52 pm    last updated on: 06.20.2013 at 03:53 pm

RE: Hood Order- Any changes? (Follow-Up #6)

posted by: weissman on 01.05.2013 at 10:52 pm in Appliances Forum

I didn't do the math, but a hood should be 30" - 36" above the cooktop. Any more and you'll definitely lose effectiveness.


clipped on: 06.20.2013 at 03:15 pm    last updated on: 06.20.2013 at 03:15 pm