Appliances on kitchen counters - need cook's perspective
13 years ago
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- 13 years ago
- 13 years ago
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Comments (19)Great decision! I misspoke up topic. I was distracted by your choices. My induction cooktop is 24" (it's from Europe) but has the big double element. Some 30" cooktops don't, but your 36" will. It's great for stockpots, round griddles, bean pots, etc. Thanks! For me, my kitchen is ideal! I suffered with really awful appliances for years waiting for the money tree to shed enough leaves that I could get exactly what I wanted. If you're likely to move during the life of your kitchen keeping a hard line on the budget is a good idea. If you expect to be there to enjoy it, the more you can scrimp on unimportant things and put toward the functional ones, the better. That said, by the time my kitchen was done, I really didn't have the need for speed that I thought the Advantium would be great for and I've never learned to use it to its greatest advantage. OTOH, it's the best microwave I've ever used and, while the operation is weird, running on convection oven mode, it's a really good oven. There's a rack that holds my 17" Pyrex baking dish. In the steam oven, I blanch or steam vegetables all the time, make "convenience foods" like chicken tenders, poach... And sometimes I just have something small that seems to want to go in it. I learned that putting a pot in to finish on convection mode isn't the best idea if the regular oven is available because cleaning spatter out of the combi-steam is a dreadful chore, and my regular oven has the best self-clean function out there. :) If something drippy goes in the combi-steam, now, I try to remember to put a solid pan underneath. In the regular, big, oven, I bake, broil, etc., as one normally would. If I have small things that need to to be oven baked, I often will use the Advantium because it's convenient. That would be the kind of things people often put in a toaster oven, like a tray of borekes (homemade) from the freezer. With the enamelled trays that you can use as baking sheets, and the fact that my Advantium is at the most convenient level, this is very convenient. Rewarming a composed plate of food is nigh on miraculous in the Gaggenau combi-steam. I'm not familiar enough with the other makes to know if they do similarly. There are still things that I zap, like a bowl of pasta or soup for a quick meal, or a sandwich. The Advantium does a great job on microwave mode. If I were making lovely sandwiches for company, however, and wanted to heat and melt, I'd use the steam like they do in the fancy sandwich shops, and if I have more than a single bowl of soup or pasta to heat, I do it on the stove. I chose my warming drawer so that it had a low enough setting to heat plates. My combi-steam will as well. The big oven has a plate heating setting at 120°, which is too warm for my purposes. The warming drawer and combi- go down to 85°. The warming drawer is the most convenient by far for plate heating, however. Because they have these temperatures, both the big oven and the combi- are also appropriate for keeping foods warm. I don't remember how low the Advantium goes since I have so many other choices. So, for the recent Seder feast, I made a kugel (vegetable casserole) and partially cooked the brisket a day ahead. I also had steamed all the root vegetables for the tsimmis (roots and dried fruit). The soup was tomato consomme, and I used the combi-steam to blanch the tomatoes for peeling, and made the soup on the stove, then froze it about a week early. Dessert was French macarons, which I baked in the regular, big oven a week ahead and froze. For matzah toffee (dairy, not for Seder), I melt the butter and sugar in a one quart saucier on the smallest induction element. No double boiler necessary, not even for chocolate. The matzah is spread on parchment on a baking tray that comes with my big, regular oven. It has raised sides and fits six squares perfectly. It also fits perfectly in the fridge (the housing of which is made by the same company as the oven). So the toffee is poured on the matzah, chocolate chips are sprinkled over and heated in the oven, then spread once warm to a complete layer, and sprinkled with dried fruit and nuts mix, and chilled overnight before being broken up. Day of, I sliced the brisket and moved it to the small graniteware roaster and covered with foil, and put it in the combi-steam on convection mode. The gigantabird (turkey) went in the regular oven, and several foiled potatoes for the strange eaters went around it at the appropriate time. I had my stockpot simmering with matzah balls, which I make on the day because they don't come out when I do them ahead, on the big double element, and the soup defrosting in my old Farberware stockpot on the gas flames. On the most powerful single induction element, I had the tsimmis: sauteed the onion, combined all the steamed veg, added the macerated fruit, and tried to get it all combined and hot. This was in my 9-quart bean pot. I had been pulled away from starting it on time, and I knew it would never be hot and well married in time, so I put it in the Advantium for the 1-1.5 hrs. I had before I absolutely had to put in the kugel. That went in the Advantium, on the shelf, just before we sat down to read the story and do the blessings. For boneless skinless chicken, just to make cooked chicken, I put the pieces in a solid pan from the combi-steam, brush the pieces with some kind of sauce or marinade, and sprinkle with a seasoning blend and an herb blend. Steam at 360 for about 25 minutes for tenders (not very full pan) or 40-45 minutes for breasts. Small boneless thighs somewhere between, and an extra five minutes or a little more if there are bones. Instant food, dead easy. Another version is to fill the bottom of the pan with vegetables (mirepoix, trinity or whatever) and put chicken breasts or a whole butterflied chicken on top, and steam for 1-1.5 hrs. depending on the quantity. OTOH, for true roasted chickens, I'll do them vertically in the regular big oven, with some wine in the pan, or else use the rotisserie. I tend to be too lazy for the rotisserie. It's heavy to pull in and out, and messy, and the chickens need to be trussed. They come out just as well on a vertical roaster and if they need tying a silicone "rubber" band or two is generally adequate since they're not moving. I've only done one chicken in the Advantium, which isn't a fair test (Freudian slip? I typo'd "don't" for "done". Easy to do when the mind has moved on to the next word before the fingers are done typing, however it might have been some kind of subconscious warning! :D ). It was fine, but had more of a microwaved taste than I care for. I do use some of the speed programs for intermediate things, but I've underutilized the speed since I really have the luxury now to do slow. :) Favorite thing that I never ate before the new kitchen: Barely blanched blue lake green beans. OMG! I love green beans but I hate blanching in a pot of water with a vengeance and hate using steamer baskets to do it even more. Green beans blanched in the steam oven, but still crisp are SO amazing and fab at any temperature (hot from the oven, room temp or cold from the fridge). My father doesn't like them though. He thinks they're not cooked enough. :) That's a choice. :) For blanching green beans or asparagus or whatever, I take the time to line them up neatly in a single layer, and keep the time short since they'll continue to cook in their own heat. The beans get waterlogged if you ice bath them, so I just run under cold water then transfer them to a cold, flat glass container as fast as possible. For full grown green beans or medium sized asparagus, I do 100% steam, 215°, 6 minutes. For matchstick asparagus or haricots verts, more like 4 minutes. Hope this helps you envision things....See MoreAppliances for Non-cooks' Dream Kitchen?
Comments (9)1) Most people ask if the speed oven is enough or do they need a MW. IMO if you use a MW a lot then you want a separate MW. A speed oven uses conventional heating element plus microwaves to give you the speed of MW but give the food the texture of a conventional oven. Nobody needs a speed oven. Is it worth the price depends on how much time you have to cook. Do you get home at 6 pm and need to get things done ASAP or do you usually have enough time to leisurely make dinner? Or do you simply want the ability to cook quickly like make cookies in a few minutes. 2) I would spend the extra money on Gagg steam oven because I love that it is plumbed too. It depends on how you cook whether it will be the most used appliance. The steam oven can be used in place of a MW and can reheat without drying out leftovers. The Gagg oven can also be used without steam as a convection oven. 3) That question can unleash a flame war. In general most people prefer gas to induction and have to be "educated" about induction. Gagg full surface induction is very good and as time goes by a greater percentage of people will know about induction. I think most people would prefer a gas line at the cooktop area but won't make a meaningful difference to resale value. 4) You have all electric appliances how are they not going to have electronic controls? If you had gas cooktops and gas ovens you could get mechanical controls but with electric there is not point. Only you could know what will affect your sense of occasion and enjoyment of cooking....See MoreSome Appliance Perspective Please
Comments (21)It's true that energy efficiency reduces the life expectancy of appliances. Think about this for a minute. That old fridge that lasted forever had a durable low speed compressor. These old compressors ran at 1125 to 1725 rpm. In order to get efficiency up the motors needed to run much faster. Most fridge compressors today run at 3450 rpm and some are running even faster than that. The tolerances are much tighter than years ago, but the faster something runs the faster it wears out. The manufacturers aren't making bad compressors or washing machine motors, we are simply running them faster to get efficiency gains at the expense of operating life. Heres a neat little fact. That compressor in your fridge that lasts ten years will have traveled the equivilent of 1 million miles without so much as an oil change or any maintenance whatsoever. If you tried that with your car I don't think it would last the full 10 years. Manufacturers are starting to get to the edge of what physics will allow as to energy efficiency. Sure there will be some more gains but all the low hanging fruit has been plucked. A case for longer lasting appliance parts is the washing machine motor, this motor has gone from a simple one or two speed motor to the variable speed inverter controlled direct drive that is becoming much more common today. There are fewer mechanical parts, they turn slower because they are directly linked to the washing machine with no belts and pulleys. Ever wonder why companies that use direct drive inverter motors offer 10 year warranty's on the motor? Because they will last much longer than 10 years. The electronics are another matter, all that high tech comes at the expense of longevity, especially when those boards come from china. I have repaired more boards from china that have cold solder joints in the last 5 years than I care to. Any yes I have even gotten multiple replacement boards with the exact same problem. The last issue is the public being misled by technicians with sales motives. Case in point, a customer has a tech come out for a washing machine problem, tech diagnoses bad motor control board, repair is $450-$500, tech tells customer that it's not worth repairing as "other things will break in the future". Customer agrees and goes out and buys a $1500 washer. The $500 repair would have been $1000 cheaper. Sure another part "could" break in the future, but no one can predict the future. Now if the washer was old and had multiple issues, or was just plain beat, then yes replacement makes sense. We have become a throw away society that when something breaks the first time we just replace the whole thing rather than fix it. This is more of a customer problem rather that the manufacturers problem. Appliance manufacturers need to do a better job of training their technicians. I have seen simple problems take 2 and 3 techs replacing almost every part to fix a problem. Some simple trouble shooting skills and a multi meter can confirm if the part is bad before replacing it, yet some techs don't even use their multi meter. Why? They don't know how because they haven't been trained properly....See Moreperspectives on my kitchen remodel project- long but thanks
Comments (12)I have labelled more areas of the surrounding rooms on the plan with the rough in of cabinets because I thought it would be clearer than writing the labels on the diagram with lines of the measurements. I hope it helps to give you a feel for the house. The kitchen is located at the front of a side by side split level house to the right of a good sized foyer. Two knee walls with columns (they look like shovels on the drawing) define the opening to the kitchen. The garage is to the right of the kitchen. The living room and the dining room flow from on to the other left to right across the back of the house. There is a 4-5 foot opening between living room and dining room. The dining room is kind of formal. ilucy, thank you for bumping this post this morning. Atmoscat, the aisles will be at least 4 feet all around with an island measuring base 39in and 41in countertop. Mama goose, you are awesome to draw up 2 alternatives. Initially we thought that we would alter the dining room wall in some way, but have decided not to impact the dining room. We want to preserve the wallpaper and the mouldings , so keeping the opening to the dining room as is works. We also enjoy the look of the French doors and view of backyard and deck from kitchen. It also provides great cross ventilation. Having a sink under a window is lovely, but not in this house. I would be too visible from the street. Even though the houses are on big lots, my across the street neighbors and I can wave to each other from our kitchens as it is. I understand the rationale for the work triangle, but I don't mind spreading out and walking a bit as I work in the kitchen. I have never had a kitchen with work space at right angles. Not sure how comfortable I would be with that arrangement. Despite my own biases, the layouts that mama goose proposed create very attractive kitchens. I have inserted a more detailed diagram and some photos of the existing space. Here is diagram with more labels The galley kitchen with island at foreground. Dining room in background. The wall on right will be removed to open to former dinette. view from entry foyer. The wall straight head with painting will not be as wide, so space is more open to new area. entry hall with stairs on left; living room straight ahead...See More- 13 years ago
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