Hyjenist, you're cabinets are awesome!! nyrgirl, Based on the quote I got from dutchwood, they're out of your price range. For what it's worth, I may be in the minority, but I wasn't impressed with them. I loved my cabinet makers and I'd think they'd go to Staten island. They don't subcontract, make all of the cabinets in their shop (it's in the back of their showroom and you can take a tour), get the doors from the Amish in PA and seem to meet all of the requirements you listed, plus they have fantastic weights requirements for the drawer hardware. Below is a link to my kitchen: http://ths.gardenweb.com/discussions/2591335/kitchen-reveal-completed-staged-kitchen And a link to the cabinetmaker: http://www.houzz.com/pro/designlinekitchens1/design-line-kitchens

Hollysprings, Thanks for the input! Let me try to answer your questions. The current cooking area inside the cove is 58.5" wide and has a 30" gas unit with 14.25" landing area on each side. The gas connection and a 120 V electrical outlet for the ignition are behind the base cabinet and are perfectly accessible, as far as I know. I am doing 2 12" units not because I have no other choices but because I want both gas and induction. I love induction but having gas is a "must" due to power outages. I know people said they'd use their outdoor grills, but after Katrina, having gas indoors is non-negotiable for me. I figured that at any given time, I was using only 3 out 4 burners on my gas cooktop b/c the fourth one becomes unusable when I have two of my large pans on the cooktop. That was my reason for having 3 burners (instead of 4): 1-burner gas unit and 2-burner induction. And honestly, that is all I need most of the time. I have one of those "large small kitchens" with 9' between the cooktop center and the sink. I do most of my chopping/cutting over the sink and I am one of those "cook as you prep" people, so I am really sick and tired of running between the two all the time. That is why I was going to have one additional 1-burner induction unit on the peninsula which is on the same wall as the sink. For re-sale, I was going to replace the two 12" units with a 28" or 30" gas cooktop. My current vent is an in-line box sitting right under the ceiling. It has a working motor (thus, wire). It is simply old, weak, and dirty with no good way to clean the filter. The ceiling itself over the area is not brick but a regular ceiling, as far as I can tell, covered by a piece of plywood. According to an electrician I consulted, the duct starts as a round 6" duct, then becomes an 8" and then a 10" one going to the outside. I have an attic above the kitchen and easy access (according to those guys) which should make wiring simple, should it not? The last guy who came over (who was highly recommended by many and sounded like he really knew what he was doing) said he could build a custom liner (like a soffit) inside the cove. It will not be a hood, just something to surround a commercial liner with a blower. The cove opening depth from front to back is 15" or 16" (don't remember for sure) and - after a long search - I have found several 12"-14" deep blowers with decent power. Also, most of them are "deep" only at the bottom. If I bring the curve down, I can "borrow" additional depth below the brick. The total depth is ~19". He said he'd done it before but he did not say how much that "soffit" would cost (it was going to be part of the overall quote). I am not very clear how it is done, that is why I was concerned about the cost. I am not sure I have addressed everything you said. Have I omitted anything? Also, I have read on a website that an easy way to cover a brick wall with plaster would be using plaster sheets. Is it a viable option? Seriously, I am not "married" to that brick. :-) My original plan was to tear the structure down. I even had an elevation done accordingly. But then I started second-guessing b/c some folks tried to talk me out of it and also because - literally - everyone who comes to the house, starts "wow-ing" about it, LOL. And I was one of those people myself when I bought the house. :-( That is why I want to be absolutely sure that tearing down is the best option. I do have budget constraints so I am trying to "optimize" the cost to get "the best bang for the buck". Not sure if this makes any sense. :-)

Hi all- I don't really know how to use this sight. I didn't even realize you all responded. How do I learn that/ There were no notifications. And I didn't mean to send twice. Sorry. I'm new and desperate...:) The ceilings are 9 feet. Bottom cabinets are fine. It's the top in a u shaped kitchen I've purchased an entertainment center where the top cabinets are to the ceiling with 7 inches of crown... next to it is a 24 that's 39 inches with 3.5 inches of crown next to that is a 9 that's 39 inches and then a 27 angled that's 45.5 inches tall 3.5 of crown then a 36 that goes back down to a 39 with 3.5 inches of crown...entry way. on the other side is a 36(same dimensions as other) a 27 same dimensions as other and a 9 that goes back down to a 39 with 3.5 inches of crown(down below is a 12) and the 36 cooktop and a 12 that's 39 with 3.5 inc of crown next a fridge back up to 45.5. Some cabinets are 7 from the cieling, the others are 3.5 away . Now the hood will have to be to ceiling with the 9 and the 12 6 inches below becuase of the return of the crown due to fridge. Is 45 too tall for 9 ft? and the cabinets are so little...I wish I could post my plan ...I've tried. thanks for responding. I hate my kitchen. I'm definitely in the obsessed catagory now :( We meet with the cabinet maker on Friday. Thanks all...

This is a pic of the door to my dining room, which is the wood all throughout the house. I can never get good shots of this wood. It looks a little yellower here than it really is. I know "birch" isn't quite right, but it's my non-KD shorthand for lighter wood. The cabinets will be on the opposite wall from the door, so we may be able to make them just a tad lighter in color.