View in: Desktop
Copyright @2024 TigerDroppings.com. All rights reserved.
- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Posted by
Message
quote:
Gas stovetop / electric oven.
+1 here.
Dual fuel is the way to go. I currently have a Bertazzoni gas top/oven, and while it's serviceable, I prefer the lower temps an electric oven can reach. Not to mention my oven is super-finicky when it comes to lighting.
quote:
Don't know why people imagine this is a good feature.
Washing cutting boards, sheet pans, and stock pots is 100x easier. Why would you need a double sink?
When I redo our kitchen, I’ll put in an oversized undivided under mount sink and then a separate small sink in another location.
quote:
clean side for rinsing stuff or draining cooked foods
So you put all your dirty dishes in one side and then wash in the other side? Why not just put the dirty dishes in the undivided sink and then put the clean pans/pots into the drying rack or back into the cabinets?
re: Kitchen: If you had it to do all over...Posted by Darla Hood on 1/6/20 at 2:57 pm to Weekend Warrior79
quote:
but would also add another spice rack for aluminum foil, saran wrap, ziplock bags...
On the sink and stove side of the island, we have a drawer below the microwave drawer that contains the foil, ziplocks, saran wrap, parchment paper, etc. It is SO convenient to have it handy right at the point of use if I'm putting away leftovers, etc.
re: Kitchen: If you had it to do all over...Posted by AUjim on 1/6/20 at 3:01 pm to GeauxldMember
I just dropped in to say screw water lines to fridges. I've had them in 2 houses. Both failed, both cost me a good chunk of money. One was at the inlet pump on the fridge.
Much to my wife's dismay, I WILL NEVER HAVE ANOTHER WATER LINE HOOKED UP TO OUR MAIN FRIDGE IN THE KITCHEN.
BRITA pitcher and icemaker in the garage are the way to go for me.
Much to my wife's dismay, I WILL NEVER HAVE ANOTHER WATER LINE HOOKED UP TO OUR MAIN FRIDGE IN THE KITCHEN.
BRITA pitcher and icemaker in the garage are the way to go for me.
This post was edited on 1/6 at 3:31 pm
re: Kitchen: If you had it to do all over...Posted by 2geaux on 1/6/20 at 4:34 pm to GeauxldMember
Vending machine and a microwave!
re: Kitchen: If you had it to do all over...Posted by GeauxldMember on 1/6/20 at 5:20 pm to AUjim
quote:
screw water lines to fridges.
Yeah, it definitely got me good!
Here’s the basic layout. I populated it with standard cabinet sizes, but since they’ll be custom cabinets, will probably build the runs between appliances as single units to minimize joints. As you can see it’s not a large kitchen (or house for that matter at 1800 SF), so there’s not really room for an island (unfortunately), under cabinet ice and separate prep sinks, etc.
I already have under cabinet lighting, but will put in more and better in the reno. I have a dual fuel range that’s less than a year old, and will re-use that. I will also use green rock, but in the event of a major water issue, that doesn’t really do you much good.
Now for the controversy: anyone here have marble countertops? We are leaning toward honed Calcatta (preparing my anus). I find most people scared to death to use marble in the kitchen, but it’s been used for ages. I don’t care if it gets etched a little and doesn’t look perfect. Still would appreciate input from someone who has/had it.
This post was edited on 1/6 at 5:34 pm
re: Kitchen: If you had it to do all over...Posted by eng08 on 1/6/20 at 5:24 pm to GeauxldMember
We have a white compressed stone type that’s resistant to etching. It’s close enough to the look we wanted but it was pricey
we did a kitchen remodel 2 years ago on a house we built 20 years ago. Granite counter tops was first on the list with new sink and fixtures close behind. We debated one vs. two compartment sinks until a lady at the granite place recommended a low divide sink.
We also cook with a lot of large pots so a large sink was mandatory. I couldn't find a low divide sink large enough so I had someone build a custom one out of stainless. The divide comes up about 4.5" from the bottom and is 2" wide with a flat top. Generally we use the two compartments but if necessary can make it one to wash large chopping boards or platters. I don't know how to post pictures but with a text or email I can send a picture to you.
We installed a delta faucet with the touch technology and love it. We installed a delta hands free soap dispenser and after the fourth one going out, installed a manual one.
We also cook with a lot of large pots so a large sink was mandatory. I couldn't find a low divide sink large enough so I had someone build a custom one out of stainless. The divide comes up about 4.5" from the bottom and is 2" wide with a flat top. Generally we use the two compartments but if necessary can make it one to wash large chopping boards or platters. I don't know how to post pictures but with a text or email I can send a picture to you.
We installed a delta faucet with the touch technology and love it. We installed a delta hands free soap dispenser and after the fourth one going out, installed a manual one.
This post was edited on 1/7 at 7:16 am
re: Kitchen: If you had it to do all over...Posted by BlastOff on 1/7/20 at 8:52 am to GeauxldMember
quote:
We are leaning toward honed Calcatta (preparing my anus). I find most people scared to death to use marble in the kitchen, but it’s been used for ages. I don’t care if it gets etched a little and doesn’t look perfect. Still would appreciate input from someone who has/had it.
Just installed honed Calcatta in my kitchen reno, my neighbor down the street has it and while you can see some marks if she points them out, the top looks awesome after 5 years. Quartzite is another option. I was set on marble from the beginning, we have an older house and I thought a little character would fit. My wife wanted quartz, but after looking at different quartzes she switched to marble. Quartz is durable and it looks close to marble, but you can't get the same look.
TD SponsorTD Fan
USA
Member since 2001
USA
Member since 2001
Thank you for supporting our sponsors Posted by Site Sponsor to Everyone
Advertisement
re: Kitchen: If you had it to do all over...Posted by GeauxldMember on 1/7/20 at 10:29 am to BlastOff
Thanks for the feedback!
Same here on the older house, and I agree, quartz just doesn’t look the same.
Mind if I ask what area you’re in and what you ended up paying for the Calcatta? I was told to budget ~$150/square foot.
quote:
we have an older house and I thought a little character would fit. Quartz is durable and it looks close to marble, but you can't get the same look.
Same here on the older house, and I agree, quartz just doesn’t look the same.
Mind if I ask what area you’re in and what you ended up paying for the Calcatta? I was told to budget ~$150/square foot.
quote:
Washing cutting boards, sheet pans, and stock pots is 100x easier.
It's not like any of that is difficult with a large double sink.
quote:
Why would you need a double sink?
I already listed a number of reasons, go back and read them. Also read those by the other poster who sounds like he does some business at it, people who cook at any level of production know about this stuff.
quote:
then a separate small sink in another location.
Also in my post you didn't read fully.
quote:
So you put all your dirty dishes in one side and then wash in the other side?
No, that's a stupid way to go about that. I fill the left side (non-disposal side) with hot soapy water, pre-rinse in the other side (disposal side) if needed, then place stuff to soak while I continue to cook the rest of the meal. Lot of what I cook with isn't dishwasher-safe and some things have to be washed and dried almost immediately after use. I can easily put an 18" wide cutting board in my sink, same for my paella pan, largest stock pot, 14" cast iron skillet. You'd have to be coming from a very small divided sink to make up the arguments you have here.
quote:
Why not just put the dirty dishes in the undivided sink and then put the clean pans/pots into the drying rack or back into the cabinets?
Why are you now thinking about adding a second sink when you redo your kitchen?
This post was edited on 1/7 at 10:38 am
re: Kitchen: If you had it to do all over...Posted by AlxTgr on 1/7/20 at 10:46 am to GeauxldMember
quote:I could not live this way.
undivided sink
re: Kitchen: If you had it to do all over...Posted by hungryone on 1/7/20 at 11:06 am to GeauxldMember
quote:
Now for the controversy: anyone here have marble countertops? We are leaning toward honed Calcatta (preparing my anus). I find most people scared to death to use marble in the kitchen, but it’s been used for ages. I don’t care if it gets etched a little and doesn’t look perfect. Still would appreciate input from someone who has/had it.
White w/ grey veined "statuary" marble in my kitchen, on all countertops plus a 6' island. (I've got it on the bathroom countertops, too.) It is honed, with an eased edge. I love the stone, and I use the hell out of it. That said, it will show wear. You cannot chop directly on it, or strike it with heavy/hard objects. After 6.5 years, it has chipped in a very few places: one corner of the island where I whacked it with a cast iron skillet, and a few chips around the sink opening, where my better half tends to clunk things.
I don't see the chips as a defect---but rather, just life. I've successfully lifted any stain (red wine, package label ink transfer, rust from cast iron) using a poultice of barkeeper's friend. It has etched in a few spots from lime juice (not noticeable unless scrutinized at the correct angle in certain lighting). I have not sealed it b/c marble sealants aren't food safe, and I do a large amount of dough/pastry prep directly on the marble surface.
I love the stuff...but it's not a surface for people who want "perfect" or things to look eternally brand new. If you like imperfect antiques, patina, and a very organic feel, marble is a good choice. I kept seeing it, over and over again in various worn spots in Italy: the floor of an outdoor balcony, the countertops of a pastry shop, the draining board of a farmhouse sink....it was used hard, showed wear, and looked wonderful to me.
re: Kitchen: If you had it to do all over...Posted by GeauxldMember on 1/7/20 at 12:08 pm to hungryone
Didn’t realize the sealants weren’t food safe.
We feel exactly this way.
quote:
it's not a surface for people who want "perfect" or things to look eternally brand new. If you like imperfect antiques, patina, and a very organic feel, marble is a good choice.
We feel exactly this way.
I finished a massive whole house renovation about 9 months ago - basically a rebuild. After living in it for 9 months following a ton of research while building, here are some of my thoughts.
First, design your kitchen for how you will use it. Don't feel compelled to install every must have feature/hot thing. You don't need to go any farther than this thread to see that different people like to do things different ways.
Sinks, we have both a full size 60/40 split sink and a full size undivided sink. They are both nice. I probably like the divided better because of how I use it, while my wife prefers the undivided. Honestly, we'd be happy with either one if they were our only sink.
Countertops...marble looks awesome, but I'd avoid it. It will etch, show water spots, require additional maintenance, etc. That would bother us. We ended up going with quartzite. It's a little pricier to install but is the most durable countertop stone and has a marble-ish look to it. I know a lot of people like it, but I couldn't get on board with quartz. It is not heat resistant and will likely end up in the long line of man-made countertops that have come in and out of fashion.
My old house had an appliance hutch. We had our coffee stuff in there and it ended up being open/a mess most of the time. I did not put one in our new kitchen and do not regret it. That said, it might work for just a blender and toaster.
High air volume hood - we have a 54", 1200 cfm hood over a 48" Bluestar range and absolutely love it. Anytime I cooked with any sort of high heat in the past, the house would get smokey. Now it seems like I could build a fire on the range and not even notice it across the kitchen because of the hood. I would not stress too much about the location of the blower. Once you get up to that high of air movement, it will be loud no matter what. Also, the actual air moving is what creates a lot of the noise.
Drawers - I am a big fan of drawers in lower cabinets. I think they are more functional and look better. Probably not a bad idea to have some standard lower cabinets somewhere in the house in case you need to store tall/odd items. One other thing we have that we like is a tall, full height cabinet in the base cabinets that we use for storing sheet pans, cutting boards, etc. It's more efficient than a drawer and is easier to access exactly what you're looking for.
Spice drawer - i considered a pullout, but ended up with a stack of 4 drawers on either side of the range. We store spices in one of the drawers. The others house utensils, oven mitts, rags, etc. I like that more than a vertical pullout as it gives you more versatility if you make a change in the future and the spices are actually easier to access. On temperature, my wife ran the oven at 350 for an hour last night. Having read this thread, I pulled out my infrared thermometer and took the temperature of the spice drawer. It was 5 degrees warmer than drawers not next to the stove. Other cabinets or a vertical installation might be worse, but I think the occasional 5 degree bump in mine is worth it for the convenience.
Uppers to the ceiling - wasn't an option in our kitchen, but I agree with what has been stated in that they will only be useful for rarely used stuff. It also could be a look thing. My parents have them to the ceiling (10') and put a separate glass faced door at the top and ran lights in them. They have decorative stuff in them now and it looks nice.
We have a microwave drawer (Bosch) in our island and like it a lot. We also have a Bosch microwave/speed oven combo. It's nice, but I've pretty much used it to occasionally microwave. I wouldn't put one in if I was pressed for space based on how we cook.
I don't have an over range shelf and don't really see the need for one. Seems like it would just be a grease trap. I do have a pot filler, and it has come in handy when making a large batch of stock or beans. I wouldn't worry about having hot and cold options though.
I'd pass on a wine fridge unless you really like to drink your wine at 55 degrees. They are expensive and break. And this is coming from someone who is into wine. If you want true long term storage, there are better options.
Under cabinet lights - definitely put in. And overdo lighting in general and put on a dimmer if necessary. You can never have too much light in the kitchen
Instant Hot - we love ours. I use it all the time for coffee, tea, etc. Another benefit is that it can be used for cleaning. A blast of boiling water makes cleaning a pan with cooled grease on it much easier.
First, design your kitchen for how you will use it. Don't feel compelled to install every must have feature/hot thing. You don't need to go any farther than this thread to see that different people like to do things different ways.
Sinks, we have both a full size 60/40 split sink and a full size undivided sink. They are both nice. I probably like the divided better because of how I use it, while my wife prefers the undivided. Honestly, we'd be happy with either one if they were our only sink.
Countertops...marble looks awesome, but I'd avoid it. It will etch, show water spots, require additional maintenance, etc. That would bother us. We ended up going with quartzite. It's a little pricier to install but is the most durable countertop stone and has a marble-ish look to it. I know a lot of people like it, but I couldn't get on board with quartz. It is not heat resistant and will likely end up in the long line of man-made countertops that have come in and out of fashion.
My old house had an appliance hutch. We had our coffee stuff in there and it ended up being open/a mess most of the time. I did not put one in our new kitchen and do not regret it. That said, it might work for just a blender and toaster.
High air volume hood - we have a 54", 1200 cfm hood over a 48" Bluestar range and absolutely love it. Anytime I cooked with any sort of high heat in the past, the house would get smokey. Now it seems like I could build a fire on the range and not even notice it across the kitchen because of the hood. I would not stress too much about the location of the blower. Once you get up to that high of air movement, it will be loud no matter what. Also, the actual air moving is what creates a lot of the noise.
Drawers - I am a big fan of drawers in lower cabinets. I think they are more functional and look better. Probably not a bad idea to have some standard lower cabinets somewhere in the house in case you need to store tall/odd items. One other thing we have that we like is a tall, full height cabinet in the base cabinets that we use for storing sheet pans, cutting boards, etc. It's more efficient than a drawer and is easier to access exactly what you're looking for.
Spice drawer - i considered a pullout, but ended up with a stack of 4 drawers on either side of the range. We store spices in one of the drawers. The others house utensils, oven mitts, rags, etc. I like that more than a vertical pullout as it gives you more versatility if you make a change in the future and the spices are actually easier to access. On temperature, my wife ran the oven at 350 for an hour last night. Having read this thread, I pulled out my infrared thermometer and took the temperature of the spice drawer. It was 5 degrees warmer than drawers not next to the stove. Other cabinets or a vertical installation might be worse, but I think the occasional 5 degree bump in mine is worth it for the convenience.
Uppers to the ceiling - wasn't an option in our kitchen, but I agree with what has been stated in that they will only be useful for rarely used stuff. It also could be a look thing. My parents have them to the ceiling (10') and put a separate glass faced door at the top and ran lights in them. They have decorative stuff in them now and it looks nice.
We have a microwave drawer (Bosch) in our island and like it a lot. We also have a Bosch microwave/speed oven combo. It's nice, but I've pretty much used it to occasionally microwave. I wouldn't put one in if I was pressed for space based on how we cook.
I don't have an over range shelf and don't really see the need for one. Seems like it would just be a grease trap. I do have a pot filler, and it has come in handy when making a large batch of stock or beans. I wouldn't worry about having hot and cold options though.
I'd pass on a wine fridge unless you really like to drink your wine at 55 degrees. They are expensive and break. And this is coming from someone who is into wine. If you want true long term storage, there are better options.
Under cabinet lights - definitely put in. And overdo lighting in general and put on a dimmer if necessary. You can never have too much light in the kitchen
Instant Hot - we love ours. I use it all the time for coffee, tea, etc. Another benefit is that it can be used for cleaning. A blast of boiling water makes cleaning a pan with cooled grease on it much easier.
re: Kitchen: If you had it to do all over...Posted by hungryone on 1/7/20 at 12:33 pm to GeauxldMember
quote:
Didn’t realize the sealants weren’t food safe.
I'm not saying all of them aren't food safe: the one proposed to me by the countertop installer wasn't. So I declined the sealant, and I haven't noticed any great tendency to stain....even in the spatter zone around the stove. That said, we are not slobs, and I wipe down the countertops frequently.
I think polished granite, popular for the last couple of decades, has a hard, reflective look. The "leathered" finishes promoted by kitchen designers vary widely in texture/roughness. I've seen some that were fairly smooth, and others way way too rough to use for rolling pastry or dough.
re: Kitchen: If you had it to do all over...Posted by BlastOff on 1/7/20 at 12:49 pm to GeauxldMember
quote:
Mind if I ask what area you’re in and what you ended up paying for the Calcatta? I was told to budget ~$150/square foot.
New Orleans, got two slabs from one of the places here, ponied up for a really good installer. $150/sq ft is close to what we spent on material and labor. We got a mid-range marble, not the Calacatta Gold, but not the cheapest option either.
re: Kitchen: If you had it to do all over...Posted by notsince98 on 1/7/20 at 1:26 pm to GeauxldMember
Dedicated ice maker under cabinet somewhere so I would always be able to buy a fridge with no ice maker moving forward.
re: Kitchen: If you had it to do all over...Posted by bbvdd on 1/7/20 at 4:23 pm to GeauxldMember
We have calcutta marble on our island.
Not a fan. It's been there for around 5 or 6 years. It chips easily, etches, stains, and I have a nice crack in it after using my souz vide on the island.
Not a fan. It's been there for around 5 or 6 years. It chips easily, etches, stains, and I have a nice crack in it after using my souz vide on the island.
Back to top
Follow TigerDroppings for LSU Football News