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Warming drawer near the stove- drawers under that? Pics please

12 years ago

I am tring to figure out the storage under the 27" warming drawer. Ergonomically, I would prefer the warming drawer as the top drawer under the counter. But at 9+ inches height, it is throwing the visual line up. Can you show me some examples of drawers under the warming drawer please?

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Comments (11)

a2gemini
12 years ago
This is a friend's kitchen. You can't see the whole wall but looks like she used cabinets on either side to solve the problem. Her kitchen is showcased in the Motawi tileworks web page and catalog.

http://www.motawi.com/?module=Tilework&event=Category&tileID=12&selectedID=52

Also, my drawers won't line up on one side due to the oven placement. I am hoping it looks OK, but sometimes function over fashion! It is the least seen wall.
lalithar
Original Author
12 years ago
I was planning on the warming drawer on the right side next to the cooktop. I am currently planning some pots/ pans drawers under the cooktop (either 36" or 48"). The warming drawer will be the top drawer in a 27" stack on the right.
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The convection is to distribute the heat evenly. Depending on how breezy it gets in there, you might not want to use it with breads, and things like that. The humidity inside will also depend on what you're putting in. Some things are moist and cause a moist environment. Some things, like crackers put in for crisping, you want the humidity out. If you don't have a humidity damper (which if I understand right is just a control for how much moist air escapes rather than stays in), you can vent by cracking the drawer open, and add humidity by putting something moist in (like a damp towel). Really, it's just a "feature" and many times you'll have such a mix of things to warm that it'll be impossible to control anyway. My brother's house came with an '80's era unit with an MW on top, then a warming drawer, then the oven, in a single housing with one control panel. Because none of these is very big, the relative heights are in very useful places. The oven is a bit low but higher than in a range. The MW is a bit high, but not too high. A steam oven is bigger. I, frankly, think that if you don't mind low ovens, this is a better arrangement to make all the units in the stack useful. On the other hand, for many people, one of the joys of having a wall oven is to have it higher than in a range. I compromised by putting my steam oven over my full sized oven, thereby making the former "too high" and the latter "too low". I tried really hard not to do that! Sometimes the only place that a warming drawer fits into a kitchen is under an oven or stack of ovens. But this isn't the most useful place! Most people either want it by the stove for holding finished dishes, or near the eating area for holding service items (i.e., second helpings). If your ovens are in an out of the way place, it might not be convenient to use the warming drawer very often, no matter what the height.
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Tusseydreamer, Of course you can put a warming drawer underneath an induction cooktop. In terms of the brands Miele vs. Electrolux you should be good with either. I imagine that the Miele cooktop will come in at a higher price, but I believe this model might have less clearance needed when putting other appliances below it (I think Miele comes in at 4 inches). Just to be safe, I'd double check the specs on both units. It sounds like you enjoy "getting down" with your appliances. I'm certainly not trying to talk you out of the Elux Speed Oven, but the thermador as a new steam oven that's really sick. Steam settings, convection, and steam plus convection. Obviously this unit differs from a speed oven in that it doesn't combine both microwave and convection at the same time, but it might be a cool addition to your kitchen. Both Bosch and Kitchenaid make really good dishwashers. I tend to lean more towards Bosch simply because of an internal water heater as opposed to a heating element found in a kitchenaid. Although having said that, I think that the Kitchenaid KUDE70FXSS has an internal heater instead of a heating element. The frig you selected is really cool. I believe it has a LCD touch screen, buttons are cool! :) Here is a link that might be useful: Want to laugh and learn about appliances? Read our blog!
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Mine is panelled and the vent (moist/dry) works fine. There are slits in the bottom of the bit of metal that folds from from the interior wall, between that and the panel. That's where the moisture vents. It's not much moisture when you're venting something you're trying to keep crispy. It's not perfect. Something inherently moist, like waffles, won't be as crispy outside as if they were right out of the waffle iron, but should be somewhat crisper than without the vent. With the vent you can recrisp crackers. ;) No problems, but I don't have a damp kitchen. It doesn't get hot enough to affect the panel. Mine are solid bamboo, which is a kind of plywood. If you have veneer on MDF or something like that, there might be a greater issue. There are ovens with temperatures which will go down as far as a warming drawer. Traditionally, 225-250 was the "keep warm" setting and that would continue to cook the food. The temperature they have for rising bread dough is 90-100 degrees, the point being to "prove" the yeast (make it rise) rather than kill it. :) Some jump from there to 250. Others have dehydrate and warming settings between 100-250. Those are the ones you can use the same way you would a warming drawer. If you had full extension racks you could even dish up from it. Plate warming can be done on the dough mode. Keep it under 100 degrees for pleasantly warm. That also shouldn't discolor your metalics, but test it first. Safe warming settings for food range from 140-240 depending on the type of food, quantity, etc. That said, Jews have been keeping food warm for Sabbath at temperatures below 120 degrees, lest it be hot enough to cook (the test is that it be less than the temperature that causes you to withdraw your hand), for centuries without ill consequences. The trick to that is to have something that is thoroughly cooked enough to have no chance of still having bacteria. If you have a medium rare roast, which is heavy and dense and isn't cooked to a faretheewell, you'll want to use a higher temperature. The government recommends temperatures that are too high, and will cause further cooking, but they have to err on the side of safety. In reality, if you have good quality food and cook it to safe temperatures to begin with, you don't need to go that far and can use a temperature that will hold the heat without further cooking. Most warming drawers have settings of low/medium/high, sometimes with the additions of "proof" or plate warming. You can usually find out what the total range is, but the temperatures aren't exact. They'll give you a guide to go with it from which you can find something that is most like the thing you want to keep warm. There are some more precise warming drawers, but it's unnecessary. The whole point is that it's just a warm box. Very simple. Very reliable. Very easy to use. Some also have an automatic off after four hours, which you can disable for a day in dehydrate mode, and for a few days in Sabbath mode (for said Jews). That's overly complex, in my opinion, but people have been known to forget it for a week, and they probably need it. My kitchen isn't that cold, so I turn mine off when people go for seconds. It stays warm enough until I can put the food away. If you don't have that temperature range, you can still keep things warm in an oven for awhile. Just warm the oven up to its lowest temperature and turn it off. Even the nervous nellies admit that you can safely keep food in a warming drawer for four hours, however, and your regular oven without a warming setting is probably going to get too cool in that kind of time if it's not on, and you don't want to be shocking you food by raising and lowering and raising the temperature again. The KitchenAid (and Jenn-Air) warming drawers have slow cook settings whereas other warming drawers specifically caution against it. There's no reason for that, however. Having looked at them, I infer that what the low/high slow cook switch gives you is specific target temperatures. Low is equivalent to an old fashioned crock pot, which took 8-10 hours to cook, and high is the equivalent of the current models, which take about five hours to cook. If you use an oven thermometer to figure out the temperatures on your dial, you can do this without the special setting. People do it all the time. :)
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OK, I am clearly inept at this. I think if you click on the pic, it will bring you to the album and you can resize there. I have tried doing it and it is blurry...and I can't get it uploaded. If this is still awful, let me know and I will try again. Thank you. The "wall" oven is actually under a counter next to the cooktop (it is a rangetop and cant be installed directly underneath). The south wall, as we are thinking, would be like a buffet or a nice furniture piece...but that is not in stone either. We thought about putting a see-through fireplace there. We thought about having the fridge and wall oven/microwave there.
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Buehl
12 years ago
Try putting the warming drawer in the middle drawer position - it will line up better.

Also, something else to keep in mind - the warming drawer will heat up the surrounding cabinetry & counters. I know that even though mine is in the middle drawer position, if it is on for a couple of hours, my stone counter above it is warm. If the WD were in the top drawer position, it would be even warmer!

As to the ergonomics of the location - unless you are very, very tall, I don't think it will make much difference b/w the top & middle drawer.
ILoveRed
12 years ago
Here's mine. The drawer under my warming drawer is for my steam oven pans and shelves. Six years experience with my warming drawer--Height is fine, bit it's too far away from my range, which makes me tend too not utilize it as much as I should. It needs to be pre- heated and out of sight, out of mind.

New house, priority is too place it closer--less priority on aesthetics.
ILoveRed
12 years ago
Can someone, tell me how to resize pics from photobucket?
chicagoans
12 years ago
Our warming drawer is in our island with 2 drawers below. The location works well for us because it's the side of the island facing the oven, so we use it either for things coming out of the oven and/or for items that we'll be putting on the island to serve, such as appetizers, rolls, pizza, etc. I like having it as the top drawer because it's easy to go from the drawer to the island top, or even to serve from (e.g., open the drawer and grab a slice of pizza.)

The drawers below are for pots and pans; the spaces on either side are blank because those cabinets open toward the ends of the island (trash pullout on one end, drawers on the other.)

FWIW our cabinets are tall (we raised our counters to 39") so the drawers you see under our warming drawer are a bit deeper than what one would get with regular height cabinets.

{{!gwi}}
lalithar
Original Author
12 years ago
Hi Buehl,

Also, something else to keep in mind - the warming drawer will heat up the surrounding cabinetry & counters
Not sure if you are implying that as a problem. Isn't it better for the counter to get warm instead of the contents in the drawers? We are doing soapstone which I believe is OK with exposure to heat.

Chicagoans and red lover, thanks for the pics..

Red lover --> I have never seen a white gagg! I am planning a steam oven as well and am really looking forward to the the steam roast capability. The drawers for the oven accessories is one of the great ideas from GW I am adding (courtesy Plllog and Zartemis)
ILoveRed
12 years ago
That's a microwave (old picture) in shot blasted aluminum I think they called it, that has since been replaced with an Advantium. Long story. It looks fine with my combi which is right above it.

Yes, that bottom drawer is a perfect drawer for all stuff combi. You will love yours. Mine is well loved, and has the grunge to prove it.

Do you know how to resize photobucket pics?
lalithar
Original Author
12 years ago
Ok people. I decided to do 1 deep drawer under the warming drawer. I will either use it for a skillet storage with vertical separates like Gizmonike or else do tall deep canisters for grains and such. I have requested heavy duty glides. Based on all the ways we want to use it, this seemed to be the best fit to do 1 deep drawer. As my counter is low, 2 drawers were too skinny.

Lalitha
theanimala
12 years ago
Sounds like you already decided to put yours in the middle which I'm sure will look fine. We did ours to on the top, to the right of the ovens. The two other drawers are smaller, and for us we thought it would look odd having one small on top, the a large warming drawer, then a small underneath. Probably no odder then one large on top with two small underneath. I didn't have a good detailed pictures on photobucket this one gives an idea of what it looks like for us.

One thing I do like is that we often have lots of breads, chip bags, etc, and the warming drawer is a nice big spot for us to store them when it is not being used.
lalithar
Original Author
12 years ago
Actually we will have it as the top drawer with just 1 deep drawer underneath.

Lalitha

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