Martin Edic and Richard Edic: Kitchens That Work: The Practical Guide to Creating a Great Kitchen
Ellen Whitaker: Great Kitchens: Design Ideas from America's Top Chefs
Suzanne Ardley: The Kitchen Planner: Hundreds of Great Ideas for Your New Kitchen
Fu-Tung Cheng: Concrete Countertops: Design, Form, and Finishes for the New Kitchen and Bath
Mario Batali: Molto Italiano: 327 Simple Italian Recipes to Cook at Home
These refrigerators from Gaggenau are the iPods of fridges. Sleek, white (and stainless), beautifully integrated into the cabinetry, what can I say? These things are the future of kitchen appliances, a whole new design approach.
Check out The Modular Column Refrigerators from Gaggenau. Sweet.
Q:
Carol writes:
I have looked at them all. Such a good selection to choose from I am stumped. Consumer Report has such negative things to say about the professional range that I am starting to ask questions as to what do they really know about cooking. I want a professional range for many reasons other than looks. We are building a new house and of course I love the look and would be proud to show. But bottom line I do want a range and oven that will perform with out having to call the service man out. I love the Viking Range but Consumer Reports says it is prone to problems. What do professional chefs prefer in their home if they were selecting for their at home kitchen. Would they choose a regular Sears Brand because it is more affordable and less likely to have a service call? Believe me I have had plenty of service calls on products Consumer Report has highly recommended. Consumer Report doesn’t really say what the problems are with the Viking Pro Range but they just say they are more likely to have problems. Do you know any one with a Viking, Wolf, Thermadore, Electrolux, or Dacor that has said they would never buy another professional range. Just curious. The people that has put them in their home kitchens how do they feel about cooking on them. Are they always broken. Have you had any one write positive statements other than a professional chef about pro range investment to their new kitchen update. Please give a clue if you can. I don’t want to make a serious mistake. I have had a Jenn-Air for the past 16 years that was already 10 years old when I moved into my home and it still was working perfectly when we sold our home. Jenn-Air was another range that was not highly rated by Consumer Report. I have never spoke to a Jenn- Air owner that had any complaints. Thank you.
A:
Huge question Carol. Consumer Reports is very focused on reliability and Viking has had problems with that, however I think you need to consider why they are so critical of restaurant-style ranges in general. First, the heat and energy requirements are often way beyond what any homeowner needs. A twenty-thousand BTU burner is almost equivalent to the burner in a gas furnace used to heat an entire house. Heat is destructive to the materials around it which is why these high heat ranges are made of super-durable materials like cast iron, stainless steel and enameled cast iron. Heat also needs to go somewhere after it does its job and this means serious ventilation. These factors all mean that, unless you truly are restaurant style cook (cook for large numbers of people frequently), you don't need a restaurant-style range.
That being said, I know you love the look of these ranges- who doesn't? If that's the case, find models that are made of similar materials: cast iron, stainless, etc. Our old Jenn-aire appears to be stainless but much of the trim is plated and it is coming off. The grates are stamped steel and they have warped from the heat so pots don't sit flat. These are common complaints with these ranges. We have heard the same regarding Dacor, in fact a local dealer stopped carrying them because of numerous quality issues. Thermador and KitchenAid offer some nice choices as does Wolf. Viking, though they appear to be a brand that once made restaurant equipment and branched into home appliances, is in fact a company started to build restaurant-style appliances, back in the eighties when the trend started.
Check the materials for durability and think about how you will use the range. Plan on buying a quality ventilation system.
Finally I have a good friend who is a highly respected chef. When I asked him the range question he said:
" Give me a hot plate, a garbage can and a flat surface near running water and I'll make you anything you want- it's not the range that makes the cook."
He gets the final word.
Take a look at these Italian kitchens and you'll understand why we are such big fans of Euro- kitchen styles. Richard designs and builds many kitchens each year and he is very tired of American kitchens that have to fit the trend of the minute, be it country style, arts and crafts or an abundance of red oak. We encourage you to look beyond US tastes to find some of the most innovative approaches to designing your kitchen.
One way to expand your idea gathering is to buy some European design magazines from your local Barnes and Noble or Borders. Even if they may not be in English you'll pick up ideas from the pictures. Make sure you check out design in the UK too- they often combine traditional and contemporary design in really innovative ways.
If you take these ideas to your cabinetry source and push, you can have more options without necessarily paying more. Similar styles are available here- you just don't see them because the big box retailers focus on what the (uninformed) majority are asking for.
As you may know from reading recent posts, I am in need of a new range.
What I'd like is a small (30") range that still has those restaurant-like features including high BTU/ultra-low BTU burners, dual fuel (gas top, electric oven), convection in oven and stainless steel surfaces. So far this Wolf looks like a winner.
Here's an example of how one choice can create a cascade of changes in a kitchen project:
We have an old slide-in JennAir range that is no longer working as it should. The problem is that these ranges are not built to a standard configuration. Different models and manufacturers make slide-ins and drop-ins in all kinds of sizes. Here's where the cascade starts. We have tile counters (from the previous owner- I am not a fan of tile counters for a variety of reasons) so if we buy a new range and the size isn't the same, the counters have to go. You can't cut them up in place. If the counters go the tile backsplash which is integral to the counters must go. When you remove a counter you're almost certainly going to replace the sink and the faucet set. It gets even better: The range has a downdraft vent system built in which is undesirable because it sucks the flame away from the pans when it's on. So I'm going to need to figure out a way to get a vent system overhead (the range is in a peninsula without overhead cabinets or soffit).
So, in order to replace a crappy old range I need to get new counters, new backsplash, repair walls where tile is removed, buy a new sink and a new faucet set and get a hood and run a vent system across the ceiling to an outside wall. My $1500 range project just became a $12,000 kitchen renovation. Think twice about buying oddly sized built-in appliances- they don't last forever.
I (Martin) was fortunate enough to spend last week in Paris having a very stimulating vacation. During the eight days we were there, we stayed in an apartment we rented in the Marais district, a very old (Medieval) neighborhood. The apartment was a small one bedroom in an old courtyard building. Because it is a short term rental unit the kitchen was very compact. I thought it was an interesting example of how the European approach to kitchens packs a lot of functionality into small spaces.
The kitchen was basically an eight or nine foot row of lower cabinets along a wall with the same amount of upper cabinets. In this space they managed to fit in an under-counter refrigerator, a decent size sink, a two burner electric cooktop and a washer/dryer. There was a wall-mounted electric oven that was somewhere between a toaster oven and a normal oven in size. There were four drawers and the uppers had glass shelves and glass door inserts.
The cabinets had a typical Euro modern glossy finish and everything was quite well made. I think they were from Ikea or Habitat, a Crate and Barrel-type store chain. It didn’t look like anyone had used the cooktop which had removable white covers for the burners, giving it an unobtrusive look that blended well with the white laminate counters. The overall look was cool and contemporary which made a nice contrast with the high ceilings and period details of the apartment.
My takeaway on this small kitchen was that I could live with it in a weekend place or as a bachelor/bachelorette pad. In contrast to my recent post on huge restaurant-style ranges, this European design is based on limited space but maximum functionality. There was no dishwasher or microwave (a surprising omission given the type of occupant for this place). Food storage was minimal but that’s because Parisians shop daily at the incredible markets and produce shops, bakeries, etc., that are found in every neighborhood. It’s a very appealing lifestyle.
It’s probably the ultimate kitchen fantasy: That gleaming stainless steel six burner beast with convection ovens, dual fuel, maybe a salamander for true restaurant style finishing of dishes and that unmistakable presence that says that you’re serious about cooking. We don’t get as excited about refrigerators (Sub-Zero not withstanding) or dishwashers. So, if you’re ready to make the move and choose a professional style range here are a few pointers to keep in mind before you make a purchase.
What makes a range ‘professional’? In one word, heat. Restaurant cooking is all about speed and high heat is what makes it possible. High heat is also responsible for the way the food tastes in a fine dining establishment. When you sear a steak, flash cook a vegetable or broil seafood you’re caramelizing the sugars in the food, giving it a richer and more complex flavor. From a cook’s point of view that’s why you want a restaurant-style range. However, in our experience, that’s not why most people buy them.
The primary reason for the huge surge in sales of these expensive appliances is status. Like granite counters, stainless six burner ranges are de rigueur in today’s high end kitchens. The reason we bring it up is so you’ll consider whether you really need a true professional-style range or something that has that look but is more of a high-end standard stove. Virtually all appliance manufacturers make attractive stainless mid-range appliances that give you the look and much of the functionality at a fraction of the cost of the big guys. In part, that’s because buying a big range involves a lot more than the price of the range.
Imagine you’re entertaining and you’ve got all those high BTU burners going. You’ve got the equivalent of a furnace blasting away in your kitchen. That’s why you need a serious ventilation system, either a hood or a downdraft that vents to the outside. Add $2000 to your budget for a base model with installation. Those big burners need a lot of natural gas to generate that heat. Better plan on $500 for a larger gas line. And you might want to take a look at your pots and pans- those aluminum non-stick lightweights are going to get demolished by your new flamethrower.
As for the stove itself, look for these features:
The final consideration is space. You’ll need adjoining counter space with heat-proof surfaces to avoid hauling large hot pans across a kitchen. It also serves as a place to plate your dishes just like the pros do. Space isn’t just horizontal- you’re going to need overhead space for a hood and ventilation ductwork.
Is it worth it? If you love to cook, high heat is going to change your world. Flavors are more intense and textures more defined. Food is crisper and less likely to absorb fat. And there’s always the wow factor when your guests see your professional toy. After all, these ranges are pretty cool- they should be for what you’re going to spend. Enjoy.
Are you designing a new kitchen?
Looking for ways to spruce up the one you have?
Trying to decide between granite and marble?
Thinking about a downdraft vent? A pot rack? German vs. Japanese Knives?
How about the best way to light kitchen island?
When it comes to kitchens there are a lot of questions. We don't have all the answers but we probably know where to find the answers we don't have and we've been through the entire kitchen design/build process hundreds of times. So, pick our brains!
We'll post the answers to questions that we think apply to our readers in general and the occasional odd, funny or disastrous ones (to help you avoid going down the same path).
For the rest, we'll reply by email.
All you have to do is send us a brief question via Email. Please limit your questions to one per email. We're looking forward to hearing from you.
Martin and Richard
Having a wine cellar was once the true sign of affluence- descending into a hidden room with cooling stone floors and walls, lined with dusty bottles to select just the right vintage, was the true sign of an afficionado. And a fantasy out of reach of most of us. We usually had to settle for a countertop rack that held a few bottles in far from ideal conditions.
Today, with wine consumption and selection at an all time high, storing and serving wine in those ideal conditions has become an option available to anyone with a few hundred dollars in their budget and a few square feet of available floor space. If you’re planning a new kitchen or simply looking for a better way to store your growing wine collection, a wide range of wine cooler appliances increases your options. Ranging from a few hundred dollars to thousands, these appliances combine storage and temperature control in one unit dedicated to the needs of oft fragile vino.
For most of us an under-counter cooler is a good choice. These usually slide right under and don’t require any complex installation or hook-ups- a normal electrical outlet fits the bill. Holding 3-4 cases of wine behind a glass door, most under-counter models can also be used as freestanding storage in a non-kitchen environment like a bar area or family room.
Things to look for are multiple temperature zones with a cooling area for whites and a zone for reds that holds them at 55-60 degrees F. Higher-end models can accommodate chilling champagne, however champagne chilling is one wine storage function that traditional refrigeration handles well. Dedicated wine storage also keeps corks hydrated and protects bottles from the damaging effects of light, unlike that counter-top rack.
Even if you are not a wine snob, a dedicated storage place for your collection will really enhance the enjoyment of the wine you do drink. All too often we’re drinking wine that has been stored improperly and is at the wrong temperature. Great wine combines all the fragile organic variables of earth, sun, grape and maker in a package that is arguably one of mankind’s great achievements. Storing these jewels in the right environment ensures you’ll appreciate their full flavor. And you’ll save serious money with case discounts, knowing you can keep it on hand without spoilage. Salut!
For a good introduction to the ins and outs of wine storage visit this site.
One of the hottest new product catagories in kitchen appliances are the line of dishwashers from manufacturer Fisher & Paykel that open like a drawer. Branded as DishDrawers, these technologically sophisticated appliances will change the way you work in your kitchen.
Continue reading "What's Hot in Kitchen Appliances: Drawer Dishwashers" »
