Help me Redesign my Kitchen

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NoahR
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Help me Redesign my Kitchen

#1 Post by NoahR » August 30th, 2019, 9:21 am

Preamble: We had a HUGE leak in our kitchen and had to tear it out. We hated the kitchen anyway, but now, after a long period of remediation, dealing with other stuff, and living for over a year in a makeshift kitchen with a cheap wooden island, limited counter space made of plywood with the sink duct-taped in, we are finally getting ready to put in The Dream Kitchen. I used to work as a cook before doctoring, so I've got my opinions. Curious as to the thoughts and collective wisdom of my Fellow Berserkers.

We are leaning towards a Rangetop with a separate double oven stack. I am going 60" likely with a 24" griddle. I like having drawers directly underneath me to function as a "speed rack" for often used spices, implements, cookware etc.

1. Am I stupid? Should I just do a double full size oven underneath?

2. Wolf does not make a 60" cooktop. I am leaning towards Bluestar (cooked on Bluestar and Garland in my restaurant days). Any reason I should consider another manufacturer?

3. 24" griddle and the rest burners. Any reason to consider any other set up? I never cooked at a restaurant with a French Top.

4. If you could build your dream kitchen (or if you have), any specific "oh, I should have done this" or "I did this and it was the best thing I ever did"? Any tips and thoughts are welcome. Feel free to PM me as well!

Cheers,
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Re: Help me Redesign my Kitchen

#2 Post by alan weinberg » August 30th, 2019, 9:32 am

friend of my wife says her dream house has no kitchen. Good luck—I’m no help.

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Re: Help me Redesign my Kitchen

#3 Post by Chris Blum » August 30th, 2019, 10:30 am

How often do you cook meals that need 6 burners?

Use a removable griddle instead of a flattop that occupies prime real estate. Maybe you miss it, but I’d rather have more flexibility and counter space. That’s what fills up when I’m staging.

Double oven w separate cooktop is the way to go.

If your house is not newish or tiny, it’ll breathe a lot. So CFM fan limitations (building code) are meaningless from an actual makeup air standpoint. I’d try to oversize the vent.

Bluestar is fine. It wears ok. You’ll go through stove igniters. I would not spring for their ovens. Mix in a matching double oven from a mainstream manufacturer’s “culinary” line. You’ll get better calibration, better fit quality and you’ll save a bit of coin.

Stainless sink in my opinion. Ease of cleaning.
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Re: Help me Redesign my Kitchen

#4 Post by Jay Miller » August 30th, 2019, 10:47 am

When I redid the kitchen in my old condo the best decision I made was rollout drawers in the cabinets.

Also, a friend had a pull out pantry which I coveted for years (floor to top of cabinetry thin pull out with access from both sides).

As I'm sure you know venting is one of the most important decisions.
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Re: Help me Redesign my Kitchen

#5 Post by J. Rock » August 30th, 2019, 11:24 am

1. No way. Do you want to have to bend down every time you use the oven or look in it? Wall ovens is the way to go. It's also nice if you're cooking a large meal and have someone assisting you a bit -- you won't need to move away from the stove if someone it putting something in or out of the ovens.

2. I haven't used either of those brands, but they are all reputable. Any decent modern rangetop should be able to give you very high heat, but I'd be more interested in one that could do a very low, precise simmer. I love my Monogram 36" (so puny, I know) cooktop, as the double and triple ring burners allow my to precisely go from a simmer so low that I can melt chocolate chips on a paper plate with out burning the plate to very intense heat for great, quick searing.

3. The griddle on my 36" cooktop is removable (although very, very heavy), and I like it that flexibility (although, I've almost never removed it in the year I've had it). However, if you're going with a 60" rangetop that will presumably still have 5 - 6 burners in addition to the griddle, I don't think you'll need to remove yours. I love the griddles for when I have a lot of company over and I'm making a lot of steaks/burgers/etc. at once or for when I have people sitting on the other side of the peninsula and I can Benihana it up.

4. The best thing I did when redoing my kitchen recently (from a fairly out dated and middle of the road kitchen that existed when I bought the house) was get a combi-steam oven (Miele, but I'm sure Wolf and Gaggenau would be great as well). This isn't really a secret, but a silent dishwasher is wonderful too, however, after a certain db rating, paying for further reduction is probably a waste.
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Re: Help me Redesign my Kitchen

#6 Post by John S » August 30th, 2019, 11:44 am

Seems like I have a contrary opinion in that we used to have a dual fuel 60" wolf. Something like one of the ones in the below link. It was the best kitchen appliance we ever owned. Yes, one needs to bend over to use the oven. We had the griddle which was quite nice. We sold that house or we would still have it.

https://www.subzero-wolf.com/wolf/configurator#f:Type=[Dual%20Fuel]&wolfcategory=Ranges

Key thing to strive towards is the infamous "work triangle" in the kitchen. The basic layout of the sink, fridge, and work/cooking surfaces are all key to a well functioning kitchen and dare I say happy marriage :)

https://en.wikipedia.org/wiki/Kitchen_work_triangle
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Re: Help me Redesign my Kitchen

#7 Post by c fu » August 30th, 2019, 12:58 pm

I have yet to use my griddle that’s built into the wolf. It’s been 7 years. I wonder if it even works.
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Re: Help me Redesign my Kitchen

#8 Post by NoahR » August 30th, 2019, 1:11 pm

Chris - I'm cooking on 4-5 burners all the time, and if I had more space to keep things warm, would make my life even easier. I would say I've got several pots' worth of stuff on the stove at least once a month if not more, and would hope for even more often if I had a kitchen that could sustain it.

Alan - you sound like my wife. Except she wants a beautiful white kitchen that looks beautiful and contains no food because its dirty and no cookware or appliances because they're unsightly.

Jay - what kind of pull out pantry cabinet? Show me a link?

Jordan - The bluestar line has a removable griddle, but those things are only 12" and I really want the 24". I think I would use it as much as the regular burners. The removable ones sit up a little and I am unsure if the heating is as even. Anyone with experience here? I have a big lodge cast iron 2-burner griddle and it's a piece of shit.

John - totally with you on kitchen triangle. This will be difficult for us with our layout limitations, so I may try to get past it with either refrigerator drawer or lowboy adjacent to the sink and range...

Anyone with refrigerator drawers?

Fu - If you can't corner the Northern Rhone market with a griddle, what use is it? ;)
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Re: Help me Redesign my Kitchen

#9 Post by J. Rock » August 30th, 2019, 1:30 pm

The heating on my the removable griddle on my not as high end Monogram cooktop is quite even, except for close to the edges. I think this is due largely to the very heavy and dense quality of the cast iron griddle.

However, like I said, since your rangetop will be so large, I think you have room for a fixed griddle (where as, I like the ability to remove mine on my much smaller 36" cooktop).
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Re: Help me Redesign my Kitchen

#10 Post by Jay Miller » August 30th, 2019, 2:12 pm

Ripe fruit isn't necessarily a flaw.

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Re: Help me Redesign my Kitchen

#11 Post by T. Melloni » August 30th, 2019, 2:40 pm

I went through a major home remodel about 6 years ago. My kitchen was a big piece of the expense since I love to cook.
Things I love:
1. Capital Stove - I have the 6-burner Capital Precision stove. No griddle. Happy to have no griddle - I use a cast iron portable griddle if needed. No electronics other than electronic ignition and a light and convection fan in the oven.
2. Stone counter-top - I have some beautiful Vermont granite.
3. Glass brick backstop behind the stove and sink - makes things easy to wash. I can use a razor blade to scrape caked grease off.
4. Big Vent-A Hood over the stove. Powerful; glad I have it. Easy to take down in order to clean. Won't say it is easy to clean; grease never is.
5. Big pull out drawers for my pots and pans.
6. Pantry - My carpenter built a closet pantry - floor to ceiling with a wooden work surface inside. Holds most of the appliances in addition to all the dry goods. Only items on counter are espresso machine and toaster.

Things I would change or do differently:
1. Dishwasher has a handle that protrudes a bit and is a small annoyance as the counter area above the dishwasher is a significant prep zone.
2. Separate wall oven. I only have the oven in the stove. Wish there was a separate oven, particularly for holidays.
3. Wood cabinets - I have white wooden cabinets. I like the brand and the quality. Sometimes I think I might have preferred just the natural wood instead.

Good luck. Sorry to hear about the water damage but at least now you get to have some fun and plan your new kitchen.
Last edited by T. Melloni on September 1st, 2019, 12:50 pm, edited 1 time in total.
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Re: Help me Redesign my Kitchen

#12 Post by K_F_o_l_e_y » August 30th, 2019, 3:59 pm

Two ovens.

Two big deep sinks.

More counter space than 3 families need.

A warming drawer. Greatest invention evah. In fact, get two.

https://www.google.com/search?q=warming ... 16&bih=789
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Re: Help me Redesign my Kitchen

#13 Post by NoahR » August 30th, 2019, 4:06 pm

K_F_o_l_e_y wrote:
August 30th, 2019, 3:59 pm
Two ovens.

Two big deep sinks.

More counter space than 3 families need.

A warming drawer. Greatest invention evah. In fact, get two.

https://www.google.com/search?q=warming ... 16&bih=789
Why the warming drawer? Explain
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Re: Help me Redesign my Kitchen

#14 Post by J. Rock » August 30th, 2019, 4:38 pm

Personally, I find that one of my ovens serves quite well as a warming drawer almost whenever I need it.
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Re: Help me Redesign my Kitchen

#15 Post by K_F_o_l_e_y » August 30th, 2019, 4:46 pm

NoahR wrote:
August 30th, 2019, 4:06 pm
K_F_o_l_e_y wrote:
August 30th, 2019, 3:59 pm
Two ovens.

Two big deep sinks.

More counter space than 3 families need.

A warming drawer. Greatest invention evah. In fact, get two.

https://www.google.com/search?q=warming ... 16&bih=789
Why the warming drawer? Explain
To keep things warm (plates, food, sauces, whatever). Many ovens don't go low enough, but you do want it >140°F (the minimum ideal serving temp, as well as safe). Plus I want to cook in my oven. Makes things much more convenient when you are doing a lot of things at once.
Cheers,
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Re: Help me Redesign my Kitchen

#16 Post by Jay Miller » August 30th, 2019, 6:22 pm

I mainly find warming drawers invaluable for warming plates before serving
Ripe fruit isn't necessarily a flaw.

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Re: Help me Redesign my Kitchen

#17 Post by Randy Bowman » August 30th, 2019, 7:54 pm

Carrie wanted a home commercial kitchen so I added on 12 by 20 feet to accommodate it. The 14 foot center island has a 6 burner with grill Thermador Home Commercial gas cook top at one end. A deep/wide sink with extendable faucet is next to the cooktop and easily handles stock pots. The remaining island area is for prep and a slow cooker. Two Dacor restaurant width convection ovens are stacked in the wall cabinet directly across from the island prep area. I also have cupboard storage for all of Carries restaurant pans, stock pots, pots and pans. I have a second, (main) sink with two compartments in the wall side across from the cook top. Both sinks have one horse power garbage disposals. The Sub Zero oversize refrigerator/freezer is built in to cabinetry adjacent to the pantry at the north end of the kitchen directly across from the prep area on the island. Our original dishwasher was an Asko Asea. All purchased a built in 1991/1992. The dishwasher and both garbage disposals have been replaced. I designed it to give Carrie working room with inviting space on the "out side" of the island, so friends and family would stay out of Carrie's work area. Carrie's family is notorious for getting under foot in the kitchen. Her two sisters redid their kitchens with islands that keep everybody out of the way of the chef.

I designed a galley kitchen for a friend who wanted a limited kitchen since the kids were gone and they wanted the extra space for the dinning/grand room. Galley kitchens are very efficient when only one person does the cooking and everybody else stays the hell out of the kitchen.
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Re: Help me Redesign my Kitchen

#18 Post by PeterH » August 30th, 2019, 9:50 pm

Needs differ. I find no use at all for warming drawers. I'm +1000 on providing maximum ventilation. Impossible to overdo, but consider noise when exploring options.

One thing I wish we had is a water spigot directly next to he stove top, and if space is available, a sink basin.
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Re: Help me Redesign my Kitchen

#19 Post by Robert M yers » August 31st, 2019, 12:23 am

We did 1/3 of our countertops in stainless, I wish we would have done at least 2/3rds. So much better for real life use than the stone.

I wanted a griddle, but didn’t want to lose the space on 48”. I’ve found a cast iron griddle works just fine when I need it.

Your sinks can’t be too big.

I wish we had built a small under counter fridge for beverages. They take up so much room in the regular fridge.

Doesn’t matter what appliances brands you buy, they all are going to break down...

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Re: Help me Redesign my Kitchen

#20 Post by Sarah Kirschbaum » August 31st, 2019, 6:33 am

We recently built a house, mostly so we could have our dream kitchen. Two things I would suggest:

1) if you have a cook top rather than a stove, make sure it's somewhere you can still have a pot filler. I've seen people put their cook tops in an island and decide they can do without the pot filler. Every one has regretted it. I think it's essential for anyone who actually cooks.

2) all under-counter storage should be drawers, no cabinets. Under the sinks is an exception, of course. Cabinets below counters are a royal PITA. Drawers are so much better for storage and access.

Most other things are mostly a matter of preference and your particular needs - I have no use for a griddle, and you probably don't need a dedicated wok burner, for example - but the two above are universal, I think.

One other thing we have that I love love love is a wood covered magnetized strip on the wall for our workhorse knives. The wood surface removes the metal-on-metal problem, and the convenience can't be beat. Plus it's very attractive.

Enjoy the process! Happy to discuss our experiences.

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Re: Help me Redesign my Kitchen

#21 Post by Kevin Porter » August 31st, 2019, 9:13 am

I completely agree re drawers for below counter except we lucked into the need for a small filler and ended up with a thin, tall cabinet next to the range which is perfect for sheet pans.

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Re: Help me Redesign my Kitchen

#22 Post by Scott G r u n e r » August 31st, 2019, 9:49 am

Bluestar open burners and separate electric oven stack would be my first choice. Though i would consider induction as well.

No opinion on spice drawer. I have a spice cabinet right next to the range hood and that works great for me
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Re: Help me Redesign my Kitchen

#23 Post by Dave McIsaac » August 31st, 2019, 10:19 am

Spices are best stored in cool, dark places. Not sure right beneath burners would qualify......

Cook at the Hyeholde, as I recall??

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Re: Help me Redesign my Kitchen

#24 Post by Kevin Porter » August 31st, 2019, 10:23 am

We went from tile floor to wood and my 60 year old back is very thankful. We did have gel mats for the tile but wood is still more forgiving.

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Re: Help me Redesign my Kitchen

#25 Post by Sarah Kirschbaum » August 31st, 2019, 10:36 am

Kevin Porter wrote:
August 31st, 2019, 9:13 am
I completely agree re drawers for below counter except we lucked into the need for a small filler and ended up with a thin, tall cabinet next to the range which is perfect for sheet pans.
Oh sure - we also have a dedicated sheet pan space (not a cabinet, just an open rectangular slot that fits up to a full sheet) in between the wood storage and the monster combi oven.

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Re: Help me Redesign my Kitchen

#26 Post by NoahR » August 31st, 2019, 11:18 am

Dave McIsaac wrote:
August 31st, 2019, 10:19 am
Spices are best stored in cool, dark places. Not sure right beneath burners would qualify......

Cook at the Hyeholde, as I recall??
Hyeholde? Jesus, no. I think I went there once though. Cooked at a long defunct restaurant on Craig St then took my talents to Boston after college and did a 3-month stage at No. 9 Park with Barbara Lynch.
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Re: Help me Redesign my Kitchen

#27 Post by NoahR » August 31st, 2019, 11:21 am

Looking at oven stacks. Definitely interested in a combi-oven and thinking about a double wall oven with plumbed water line and a chamber vac and warming drawer if it fits below.

All the Miele stuff is 24”. Which means half sheet pan is the max. Don’t have wall space for 36” bit can do 30’s and wondering if I should do a 24” combi up top with a trim kit and a 30” below or just buy into 24”. Thoughts?

Thinking that we are definitely going with The Galley for the sink/workspace. 5’ with double faucets. Anyone have one of these?
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Re: Help me Redesign my Kitchen

#28 Post by Sarah Kirschbaum » August 31st, 2019, 11:32 am

NoahR wrote:
August 31st, 2019, 11:21 am
Looking at oven stacks. Definitely interested in a combi-oven and thinking about a double wall oven with plumbed water line and a chamber vac and warming drawer if it fits below.

All the Miele stuff is 24”. Which means half sheet pan is the max. Don’t have wall space for 36” bit can do 30’s and wondering if I should do a 24” combi up top with a trim kit and a 30” below or just buy into 24”. Thoughts?
24" is small to me. At my old NY apartment, I had double wall ovens which were 24" and a regular under-stove oven which was 36". I was stymied more often than not by things not fitting in the wall ovens, and eventually stopped using them at all unless I needed to do two things at the same time at different temperatures.

That said, I highly recommend a combi-oven and have a strong preference for one that is plumbed in. Our old one was a Gaggeneau, which was all there was on the market at the time for plumbed in home models - that was back in 2005 or so. Chamber vacs can be very, very heavy so keep that in mind if you're putting it in a drawer. It's doable - we did it - but it took some special design.

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Re: Help me Redesign my Kitchen

#29 Post by Ethan Abraham » August 31st, 2019, 12:32 pm

We have 27" double wall oven with a warming drawer which seems a good size, have never had anything not fit. We get a ton of use out of the warming drawer, though I wish it opened slightly deeper as you have to tilt a half sheet to get it in.
Other things I really like in my kitchen:
separate full-size fridge and freezer
Full-size cabinet under my main prep area with 5 vertical slots for cutting boards, sheet pans, wire racks, etc
A pullout pantry-type area next to the range-top area where I store vinegars, high-temp cooking oils, soy sauce, etc. Easy access and everything is visible.
A narrow full-height pullout pantry for all sorts of canned and packaged things - again, visibility!
Pot-filler, of course.
Drawers are great HOWEVER things can get lost in them easily if they are too deep, we use cabinet with just shelves for baking supplies as they are stacked and we can choose what we need by looking without rooting around.

Wish I had a second sink in the kitchen.
Second dishwasher would be nice, though having an extra sink in a nearby butler's pantry or mudroom (what I have) can at least function as a place to put extra dirty dishes until the dishwasher frees up.

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Re: Help me Redesign my Kitchen

#30 Post by Sarah Kirschbaum » August 31st, 2019, 2:29 pm

Ethan Abraham wrote:
August 31st, 2019, 12:32 pm
Second dishwasher would be nice, though having an extra sink in a nearby butler's pantry or mudroom (what I have) can at least function as a place to put extra dirty dishes until the dishwasher frees up.
In my tiny kitchen days, dirty dishes went straight into the bathtub during dinner parties. Just had to be sure to keep the shower curtain closed.

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Re: Help me Redesign my Kitchen

#31 Post by NoahR » August 31st, 2019, 2:33 pm

Sarah Kirschbaum wrote:
August 31st, 2019, 2:29 pm
Ethan Abraham wrote:
August 31st, 2019, 12:32 pm
Second dishwasher would be nice, though having an extra sink in a nearby butler's pantry or mudroom (what I have) can at least function as a place to put extra dirty dishes until the dishwasher frees up.
In my tiny kitchen days, dirty dishes went straight into the bathtub during dinner parties. Just had to be sure to keep the shower curtain closed.
The better tactic is to just throw them into a roaring blaze in the fireplace
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Re: Help me Redesign my Kitchen

#32 Post by JDavisRoby » August 31st, 2019, 3:31 pm

NoahR wrote:
August 31st, 2019, 11:21 am
Looking at oven stacks. Definitely interested in a combi-oven and thinking about a double wall oven with plumbed water line and a chamber vac and warming drawer if it fits below.

All the Miele stuff is 24”. Which means half sheet pan is the max. Don’t have wall space for 36” bit can do 30’s and wondering if I should do a 24” combi up top with a trim kit and a 30” below or just buy into 24”. Thoughts?

Thinking that we are definitely going with The Galley for the sink/workspace. 5’ with double faucets. Anyone have one of these?
Don’t have a Galley brand sink but I know several people that do and they love them.
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Re: Help me Redesign my Kitchen

#33 Post by cjsavino » August 31st, 2019, 3:44 pm

We opted for 30” double wall ovens, great for access and avoids the bending over to look in. We skipped the warming drawer, both ovens and be set to a warm function, 180-200 deg typically is what I use. We have a 36” wide cooktop and a long shallow drawer just below, great for cooking utensils, followed with two deep drawers for pots and pans.

For out sink we have a 36” wide farmhouse style.

Drawer type microwave under the countertop in our island, only used to minor heating.

Other cabinets included one above the ovens for sheet pans, have another below the counter in my prep area with cutting boards.
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Re: Help me Redesign my Kitchen

#34 Post by K_F_o_l_e_y » August 31st, 2019, 5:19 pm

cjsavino wrote:
August 31st, 2019, 3:44 pm
Drawer type microwave under the countertop in our island, only used to minor heating.
6FE7DA88-509A-4ECA-BFE9-F055BDE34AFF.jpeg
Don't be embarrassed about having a microwave, they are incredibly useful! What's better than 3 min microwaved corn on the cob? flirtysmile
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Re: Help me Redesign my Kitchen

#35 Post by Jay Miller » August 31st, 2019, 6:24 pm

K_F_o_l_e_y wrote:
August 31st, 2019, 5:19 pm
cjsavino wrote:
August 31st, 2019, 3:44 pm
Drawer type microwave under the countertop in our island, only used to minor heating.
6FE7DA88-509A-4ECA-BFE9-F055BDE34AFF.jpeg
Don't be embarrassed about having a microwave, they are incredibly useful! What's better than 3 min microwaved corn on the cob? flirtysmile
I've never tried corn on the cob but I find it invaluable for tasks such as melting chocolate, softening ice cream, boiling water...
Ripe fruit isn't necessarily a flaw.

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RichardFlack
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Re: Help me Redesign my Kitchen

#36 Post by RichardFlack » August 31st, 2019, 6:58 pm

K_F_o_l_e_y wrote:
August 31st, 2019, 5:19 pm
cjsavino wrote:
August 31st, 2019, 3:44 pm
Drawer type microwave under the countertop in our island, only used to minor heating.
6FE7DA88-509A-4ECA-BFE9-F055BDE34AFF.jpeg
Don't be embarrassed about having a microwave, they are incredibly useful! What's better than 3 min microwaved corn on the cob? flirtysmile
Our Miele microwave (combo w convection oven) is excellent when I need a quick defrost (in master chef auto mode with settings for different foods). Doubles up as warming drawer as well as second oven of course. Don’t do much (or any, really) microwave cooking but this is used a lot as 1. Second oven, 2 warming drawer. 3. Fast defrost 4. Coffee reheating , in that order.

I have to check but I’m fairly sure wider than 24”. I’m thinking 30”. Only size issue is the depth of the main oven you can’t fit 2 full size baking trays in on one shelf side be side as they have to go in width-wise if you follow. But the convection works well with three shelves.

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K_F_o_l_e_y
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Re: Help me Redesign my Kitchen

#37 Post by K_F_o_l_e_y » August 31st, 2019, 8:26 pm

Jay Miller wrote:
August 31st, 2019, 6:24 pm
K_F_o_l_e_y wrote:
August 31st, 2019, 5:19 pm
cjsavino wrote:
August 31st, 2019, 3:44 pm
Drawer type microwave under the countertop in our island, only used to minor heating.
6FE7DA88-509A-4ECA-BFE9-F055BDE34AFF.jpeg
Don't be embarrassed about having a microwave, they are incredibly useful! What's better than 3 min microwaved corn on the cob? flirtysmile
I've never tried corn on the cob but I find it invaluable for tasks such as melting chocolate, softening ice cream, boiling water...
It's actually shockingly good (why didn't someone tell me this before?). Fresh corn, don't shuck it, nuke it in for 3 min, then peal the husk back, smear on some butter, a bit of salt and enjoy!

Sorry for the thread drift lol.
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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Re: Help me Redesign my Kitchen

#38 Post by NoahR » September 1st, 2019, 9:23 am

Choice of Floor? Rest of house is narrow oak hardwood stained dark.
Noah Raizman
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Re: Help me Redesign my Kitchen

#39 Post by PeterH » September 1st, 2019, 9:44 am

NoahR wrote:
September 1st, 2019, 9:23 am
Choice of Floor? Rest of house is narrow oak hardwood stained dark.

That's what we have, and my wife wanted to coninue oak into the kitchen like our neighbors did in a recent remodel. I persuaded her to go with strand bamboo, which is based on bamboo, but really a composition flooring. It is harder than most hardwood, has enough give to be comfortable, and forgiving with dropped dishes. I'm extremely pleased with the choice. There are huge variations in the quality of bamboo floors, so chose the top grade. The materials cost is relatively minor compared to prep and installation.
P Hickner

On s'en bat les couilles

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Re: Help me Redesign my Kitchen

#40 Post by Chris Blum » September 1st, 2019, 10:32 am

Duplicate
Last edited by Chris Blum on September 1st, 2019, 10:35 am, edited 1 time in total.
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Re: Help me Redesign my Kitchen

#41 Post by Chris Blum » September 1st, 2019, 10:34 am

That’s more of an aesthetic decision if you ask me. Wood, tile, even a retro look LVT might work depending on what you’re trying to do. (we have wood w a tile insert “rug” to break up the galley
"Well, wine only turns into alcohol if you let it sit" -- Lucille Bluth
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Re: Help me Redesign my Kitchen

#42 Post by Kevin Porter » September 1st, 2019, 11:49 am

Posted up thread but I’ll repeat - going from tile to wood is one of the biggest rewards of my recent remodel. Standing for hours to prep, cook, clean, etc. is much easier.

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Re: Help me Redesign my Kitchen

#43 Post by Lee Short » September 1st, 2019, 12:00 pm

+1 on two sinks. Make sure that one of them and the refrigerator are both accessible from the dining room without having to go through the cooking space. Also the silverware drawer.

Glass cabinet fronts on the cabinets that will hold dinner plates and glasses. And make these, too, accessible without interfering with the cook.

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Re: Help me Redesign my Kitchen

#44 Post by NoahR » September 1st, 2019, 12:40 pm

Thanks for all the tips so far. Keep them comin!

Anyone who hasn’t seen TheGalley dot com needs to check that out.
Noah Raizman
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Re: Help me Redesign my Kitchen

#45 Post by Chris Blum » September 1st, 2019, 3:25 pm

I don’t think wood is comfortable either. I use a gel mat when I’m doing a long stretch. Jules got a decorative matching one
"Well, wine only turns into alcohol if you let it sit" -- Lucille Bluth
"The Packers f'n suck" -- Todd French

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Re: Help me Redesign my Kitchen

#46 Post by Randy Bowman » September 1st, 2019, 6:22 pm

Chris Blum wrote:
September 1st, 2019, 3:25 pm
I don’t think wood is comfortable either. I use a gel mat when I’m doing a long stretch. Jules got a decorative matching one
+1 We have ceramic tile in the kitchen with gel mats at the prep area, cooktop and the double sink.
IN THE BUSINESS SHILL: An associate of a person selling goods, who pretends no association to the seller and assumes the air of an enthusiastic customer.

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Re: Help me Redesign my Kitchen

#47 Post by JDavisRoby » September 2nd, 2019, 7:50 am

We did slate in our now five year old kitchen. It can be tough on the feet if you’re cooking for a long time but it has been extremely durable and easy to clean.
Joshu@

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Re: Help me Redesign my Kitchen

#48 Post by mike pobega » September 2nd, 2019, 8:07 am

Do the under-counter microwave option as I did. It's AWESOME
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K_F_o_l_e_y
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Re: Help me Redesign my Kitchen

#49 Post by K_F_o_l_e_y » September 2nd, 2019, 8:26 am

mike pobega wrote:
September 2nd, 2019, 8:07 am
Do the under-counter microwave option as I did. It's AWESOME
I don't know about that model, but I often cook dinner parties at Neil P's home who has one like that which requires requires you to push a button to automatically (slowly) open it. I find it incredibly annoying to have to do that. The fewer touch-sensitive buttons you have to find, read and push in the kitchen, the better.
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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