Published at Tuesday, December 03rd 2019. by Jackie in Kitchen Appliances.
"A pro fridge like a Sub-Zero is huge and it's really meant for people who need to store a lot of ingredients for constant cooking," says Sue Adams. "They do have better seals on the doors and compartments at different temps so different things won't spoil, and special gaskets so odors won't go from one compartment to another.". But if you're not a fervent cook, the big fridge is unnecessary, she says. "You can afford to let a lot of milk go sour for the difference in price between a Sub-Zero and a residential model," she says. If you do opt for a Sub-Zero refrigerator, Adams advises against the optional glass doors. "Do you really want people to see inside your refrigerator?" she asks. "And if all they'd be seeing is your takeout boxes, you may want to reconsider the purchase altogether."
Counter space is truly precious in a tiny kitchen. This means that a compact cube microwave is a perfect choice when you don’t have a lot of room. If you don’t have any space on your counter, consider putting your microwave on top of your fridge or even on a separate cart in your kitchen.
For those of you that are smoothie obsessed, a blender might be on your daily kitchen appliance checklist. In that case, you might want to go with a retro option like this pretty silver blender. It has a 50's diner vibe, which kind of makes me want to use it for milkshakes instead of smoothies.
While I don't cook very often, one of my favorite items to leave out on my counter is a beautiful teak cutting board. In fact, when I need a cutting board for dinner prep, I tend to grab a not-as-pretty, but easy-to-clean board and keep the teak board out mostly for decoration.
The other drawback is that only magnetic (i.e., steel) cookware can be used. The steel content of the cookware can be tested by taking a small magnet to the store. But, Fisher Knott says, clients don't bat an eye at this limitation, either. "Today, cooking has become an important part of the social activities of the home, and good cookware is part of that. Often, buying new cookware is part of the kitchen remodel anyway. We explain that the cooktop and cookware are part of a complete cooking system, so they plan on that."
Always read the fine print and forget about those super-hot commercial ranges — that's the advice of restaurant equipment suppliers for consumers who want to save money on pro chef-quality kitchen gear by ordering online. While purchasing true restaurant equipment at a discount price may sound like an easy choice, you actually need to be more careful about what you buy.
Are you in a hurry in the kitchen? If you're always scrambling to get dinner ready fast, you might want a combination thermal/convection oven, which cooks with a fan that circulates hot air so items cook more quickly and brown more easily. Convection ovens have improved dramatically in the last few years, says, Sharon Franke, director of food appliances for Good Housekeeping magazine and the Good Housekeeping Institute, which evaluates new ranges on a regular basis.
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