I've had my F&P single in use for about a month now. It's low-mounted beneath an induction cooktop so is about 2" above the floor. So far so good. Some observations: (1) Configured this way I get mildly warm air at my feet when it's in operation. (2) It's hard to gauge how broiling is going because the door is closed and the sight line is minimal. (Limited experience with broiling so far.) (3) An issue with broiling is that when you open the door to remove the food .. the odor/smoke can now enter the kitchen. (4) The two levers are more likely to be accidently nudged than with dials. So far the oven has been accidently trned on once and was noticed immediately. (5) Oven temperature seems to be accurate via an old oven thermometer. (6) The oven air movement (to cool the oven) continues for quite a while after being turned off. (7) Rack positioning options are interesting. Put them either "in a groove" or "between grooves". 13 positions altogether. (8) Good interior lighting. Three sets of racks. (9) Convection baking takes longer than normal bake for cookies! I suspect that roasts are a different story. (10) The intermittent temperature display while starting up bake mode is nice. But I wish that the actual temperature display stayed on a little bit longer before quickly switching to the target temperature. When the target temperature is reached a buzz (?) is sounded and the temperature display background changes color. egganddart49 - Lowes and Home Expo carry F&P in the DC area. I'd expect the same in the greater NYC area. From the previously-provided link: "Fisher & Paykel Appliances has manufacturing sites located in Auckland and Dunedin, New Zealand; Cleveland, Australia; Huntington Beach, California and Clyde, Ohio, USA; and Treviso, Italy."

i got a towel ring and toilet roll holder for the nearby powder room from 1stoplighting.com they seem to be affiliated with a few other sites The towel ring was back ordered and they kept me up to date with it's status. the availability date kept changing. I know it was legit as no-one had this towel ring in stock. It did finally arrive as a follow up I was in the rooom last week and the toilet roll seemed to be at an angle. Seems the toilet roll holder is faulty. i emailed them to ask for the manufacturer's contact to see what could be done (I didn't dream there would be a warranty on that!) they emailed me back that they have set up a replacement from the manufacturers. a day later i rec an email saying the manufacturer does not want the damaged one back & to destroy it. I am still waiting for the delivery but so far i am impressed.

As already mentioned, it depends on proximity. I wouldn't put titanium right next to stainless, and I wouldn't mix one manufacturer's fingerprint free, stainless look with that of another manufacturer, because they're often different colors. Going all titanium might mean having to get all your appliances in one brand, and that, in my opinion, isn't the best way to choose appliances. Different compainies do different appliances well, and it's best to choose each appliance based on features and performance that fit your needs (and budget). If your fridge is not right next to another appliance, go ahead with the titanium fridge you want and do the rest in stainless.

Hey folks, Thanks for all of the earlier feedback. Demolition is well underway, and we are on to framing, and in a few weeks, plumbing/electrical. I need to finalize much of the kitchen layout ahead of plumbing rough-in. So I am updating this thread with current design in hope of getting additional feedback to see if there are any issues/concerns I haven't considered. (Let me know if it's best to start a new thread given the age of this post - I opted to keep it for continuity.) Latest floorplan: Orientation: North (top of diagram): living room area (open) South (bottom of diagram): dining room area (open) West (left of diagram): deck/water view Elevation of galley wall (east) Elevation of island (west) Based on the earlier feedback, we have: Aisle width: Increased the width between the island and galley/appliance wall to 42" Prep sink: Eliminated the prep sink - there didn't seem to be a compelling reason to have two sinks with this layout, and ultimately I didn't want to give up the cabinet / drawer space that this would impinge on Cleanup/Prep zone: Instead, placed dishwasher/sink/trash receptable on island in a way that hopefully creates reasonable separation of the cleanup, prep, and cooking zones (despite the fact that the prep and cleanup zones necessarily share a sink). Dishwasher: We opted to place the dishwasher on the left end of the island so that it was close to the dining area, next to the sink, and away from the cooking area. I considered moving this a little more to the center of the island to facilitate closer proximity to dish/flatware storage, but didn't like the fact that it would likely be close to the cooktop and further from dining area (i.e. inviting more traffic into cooking areas) Sink: We opted to place this to the right of the dishwasher so that it would be accessible to the cleanup area, adjacent to the prep area but mostly out of the way of the cooking area (it is not back to back with the rangetop) Trash: We opted to place this to the right of the sink so that it was near the prep area, but accessible from the cleanup area. (I read several threads that recommended trash being closer to prep area than cleanup area) Cooktop: Centered on the galley wall, both for aesthetics and function Ovens: I looked at a lot of layout options, and ultimately opted to stack the ovens bottom to top with a 30" Convection Wall Oven (bottom), 12" Warming Drawer (middle), and 24" Convection Steam Oven (top), with the 18" (tall) microwave being placed undercounter on the island, opposite the main oven stack. (All Miele - separate thread on this). The top of the oven stack is 68.5" off the ground in this configuration, which is roughly eye level for me (6' / 72" tall). The rationale was centered around assuming that the CSO would be the primary oven so we placed that in the most optimal spot, and that it would also be best to have that higher up for safety of venting steam. We also wanted to keep the warming drawer at an accessible level. The only downside is that the 30" CO/wall oven is at a less useful height (below counter), but there wasn't a great option that we liked for placing this at waist/eye level. I considered this acceptable if this is the secondary oven. We considered putting the microwave next to the refrigerator for easier access (seems like a lot of people like that), but ultimately decided that we liked the aesthetics of the current location + the increased pantry size that this offers. Thoughts/feedback/concerns on this layout? Overall I am pretty happy and thinks it meets most of our design goals but want to see if there are any yellow/red flags in what we have planned. The only things that are giving me a bit of pause are: Aisle width - Once demo is complete I am going to try to get some boxes to mock out the 42" wide aisle to see if that feels sufficient. Taped out, it seemed fine, and from reading this forum, it seems like a good number of folks "get by" with 42" despite multiple cooks, but I know there was feedback on this thread to get this to 48" as a more standard two-cook width. To do that, I would likely take up @buehl's suggestion and reduce the walkway behind the island, and potentially the size of the island itself. But I kinda like those dimensions and chose to compromise on the kitchen aisle width a bit. Dishwasher/sink placement - is this a good placement to have a good flow for prep, cooking, and cleanup? Cabinet / drawer layout - we have a few weeks before we place the cabinet order so have time to fine tune this still, so I plan to go over this more closely next so that I can optimize the layout for my storage needs. If there is anything immediately problematic it would be good to know! Thanks in advance for any insight, everyone has been immensely helpful in helping me with planning and design of this kitchen! Joe