Published at Sunday, December 01st 2019. by Kaylee in Kitchen Appliances.
If you're just putting up with stainless steel when you'd prefer a pro-grade stove with some color, consider Lacanche's double-oven commercial stoves. "They have excellent features you wouldn't find in the typical American oven, like dual fuel and a warming oven for people who really want to cook," says Linda Applewhite, an interior designer in Sausalito, Calif. "Here on the West Coast, we're seeing a trend towards French stoves and one of the reasons is that they're professional-looking and also come in all these great enamel colors."
There are generally strong opinions when it comes to the choice of leaving out kitchen utensils or not. I tend to prefer to keep utensils in a drawer, however, for those with limited space (or those who like to keep their utensils handy), a good way of keeping things looking pulled together and sleek is to purchase uniform utensils that all have one style or color. This will go a long way in avoiding the "utensil mosh pit" that can result when you are leaving a bunch of mismatched pieces together on your countertop.
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."
Is your kitchen currently plumbed for gas or electric? As much as you may long for the real flames of gas burners, it can be very expensive to run a gas line to your kitchen if there’s not one there already, depending on the distance, BTUs needed, etc. Generally, your best bet is to go with whatever type appliance your kitchen is already set to handle.
So the turkey roasted, then cooled, then roasted, then cooled, and I spent several sleepless nights wondering if I'd poisoned my nearest and dearest with inadequately cooked poultry. I finally saved my dollars and bought a spanking new smoothtop electric range. It's amazingly easy to clean, the electric elements do a great job on everything from high-temperature searing to low-temperature simmering and the oven is large enough to accommodate an entire holiday feast (and cook it at the right temperature!).
There are only two drawbacks to consider. The first is pricing, which tends to run approximately 20 percent higher than more conventional stoves, she estimates. But she has found that for most clients, especially in the mid- to upper-end kitchens, that incremental addition isn’t a deal-breaker. "Most clients are looking to upgrade their kitchens when they remodel, and they are looking for better performance rather than the cheapest price. I've never found induction cooktops to be a hard sell when they see what they provide."
"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."
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