Clippings by reluctantartist

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RE: Houston we have flooring (Follow-Up #1)

posted by: reluctantartist on 04.15.2011 at 06:53 pm in Kitchens Forum

Hi sumnerfan,
your flooring is beautiful!! What is it?

NOTES:

nice tile flooring
clipped on: 04.15.2011 at 06:56 pm    last updated on: 04.15.2011 at 06:56 pm

RE: do you have any regrets? (Follow-Up #14)

posted by: adh673 on 04.13.2011 at 08:22 pm in Kitchens Forum

Mostly I love the new kitchen, but one thing that bothers me is the placement of the air switch and soap dispenser at the farm sink. I have the single handed faucet with a right handle and the air switch about 5 inches over from that. Which tends to get drowned in water as my hands are wet when I turn off the water. I've already had it stop working once. And meanwhile I put the soap dispenser at the far other end of the sink (left) and its too far away- I wish it was closer to the faucet, I feel like my hands are all criss-crossed while at the sink. I would have switched these locations had I realized all of this. I did research but didnt find any clear preference, but now I certainly have one and its not the set up I have!

NOTES:

air switch placement
clipped on: 04.14.2011 at 12:58 am    last updated on: 04.14.2011 at 12:58 am

RE: 3 or 4 drawers per cabinet stack? (Follow-Up #9)

posted by: buehl on 01.31.2011 at 10:18 am in Kitchens Forum

Here are the dimensions of mine...

Drawer Dimensions

NOTES:

Omega Dynasty drawer stack dimensions
clipped on: 04.12.2011 at 08:01 pm    last updated on: 04.12.2011 at 08:02 pm

for all you drawer fans... questions about drawer bottoms

posted by: reluctantartist on 04.11.2011 at 10:14 pm in Kitchens Forum

We're cabinet shopping for our kitchen remodel and are very interested in Omega Dynasty cabinets. However, despite their overall very nice quality, we were not overly impressed with the 1/4" plywood drawer bottoms they use. (Other than the drawer bottom, the drawer construction seems to be excellent -- 5/8" solid wood dovetail-joined drawer box and nice soft-close full-extension glide hardware.)

We've been reading post after post here on the GW site about how drawers are the way to go rather than roll-out shelves with doors, even for heavy things like pots and pans, so...

For those of you who are using drawers for your heavy items like pots and pans, what construction method was used on the drawer bottoms? Do you have 1/4" plywood, or something sturdier? How is the drawer bottom attached to the drawer box?
What is the width of your heavily-loaded drawers, and how much weight would you estimate you are storing in them? Would you confidently use them to hold, for example, several pieces of cast iron cookware?
If you have had them for a while, how are those heavily-loaded drawers holding up to use?

Would also be grateful for any technical inputs which can shed light on whether/how the thickness of the drawer bottom really affects the overall structural integrity of the drawer... in other words, am I worried about the wrong thing? Is the drawer's long-term durability actually more a function of how the drawer bottom is joined to the drawer box, rather than what the drawer bottom is composed of? (The Omega Dynasty drawer bottoms are dadoed into the front, back, and sides of the drawer boxes.)

Thanks so much!
r.a.

NOTES:

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clipped on: 04.11.2011 at 10:19 pm    last updated on: 04.11.2011 at 10:20 pm

RE: About futuro futuro range hoods- falmek ? (Follow-Up #3)

posted by: reluctantartist on 02.16.2011 at 01:36 am in Appliances Forum

Hi, loves2cook4six and chrispulaski,

it's been a long time since the last post on this thread, and I don't know if you two are still hanging around the GW forums, but if you are, would you mind letting us know how your Futuro Futuro Symbol hoods are working out for you?

We are quite intrigued by the FF hoods, and since we're planning a 36" gas cooktop, we're thinking about one of their 48" hoods. Like you two, my personal style preference among the FF 48" hoods is the Symbol. So, we were wondering if you could comment on the performance/upkeep/practicality/beauty (or any other aspect) of your hoods now that you have lived with them for a while.

One thing we're wondering about is 48" vs 36" hoods, over a 36" cooktop. I wish FF had some choices in between those two sizes. Do you think your 48" hood over a 36" range was the right choice? (Chris, I'm guessing from the photo that those are your hood/cooktop sizes... please correct me if I'm wrong!) Or does the 48" seem like overkill, either in functionality or in looks?

Thanks so much for any input!

Best regards,
r.a.

NOTES:

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clipped on: 04.11.2011 at 06:35 am    last updated on: 04.11.2011 at 06:35 am

RE: How many CFMs for 36'' Capital Culinarian? (Follow-Up #24)

posted by: reluctantartist on 04.11.2011 at 06:13 am in Appliances Forum

Hi all,
I'm really sorry - upon doing additional research, it seems I was incorrect in my post above when I said that according to the 2010 CA building code and the 2009 IRC, make-up air needs to be tempered (or at least heated as required). As I now understand it, the tempering requirement seems to be the case only in certain areas of the country, and is not part of the 2010 CA code and 2009 IRC per se.

I do believe I was correct that the 2010 CA code and 2009 IRC require MUA for any kitchen hood rated over 400 cfm, however - I have now read that in a large number of online references. So it is still a good idea to check with your local permitting department if you haven't already address the MUA issue.

I apologize for any confusion or alarm that I caused with my earlier incorrect post.

Best regards,
r.a.

NOTES:

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clipped on: 04.11.2011 at 06:20 am    last updated on: 04.11.2011 at 06:20 am

RE: Best WT321 hood with automatic make-up air (Follow-Up #6)

posted by: reluctantartist on 04.11.2011 at 06:04 am in Appliances Forum

Whoops, I'm really sorry - upon doing additional research, it seems I was incorrect in my post above when I said that according to the 2009 IRC, make-up air needs to be tempered (or at least heated as required). The tempering requirement seems to be the case only in certain areas of the country, and is not part of the 2009 IRC per se.

I do believe I was correct that the 2009 IRC requires MUA for any kitchen hood rated over 400 cfm, however - I have now read that in a large number of online references.

Sorry for any confusion,
r.a.

NOTES:

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clipped on: 04.11.2011 at 06:20 am    last updated on: 04.11.2011 at 06:20 am

how to shop for an island hood locally? (SF Bay Area)

posted by: reluctantartist on 02.13.2011 at 09:05 pm in Appliances Forum

Hi all,
we're in the initial stages of a kitchen remodel, and our tentative plans call for a cooktop on an island. We definitely want a hood over the cooktop, so that means we're in the market for an island hood. Here in the San Francisco Bay Area (San Jose area to be specific), we have visited two local appliance shops, searching for island hoods to see, touch, and evaluate. However, neither of the stores we visited stocked ANY island hoods for display.

I know that a lot of hood shopping research can be done on the internet (including but not limited to a ton of fabulous content here on this forum), but nothing replaces being able to see and touch something before you purchase it. Can anybody from the SF Bay Area comment on where to shop for an island hood around here?

Or, if you are not from the Bay Area but you have faced the same problem in your area, how did you deal with this situation? Did you buy your hood sight-unseen, based on photos and internet reviews?

Thanks so much.

NOTES:

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clipped on: 04.11.2011 at 06:18 am    last updated on: 04.11.2011 at 06:18 am