Dark cabinet owners, (previous and current) please weigh in.
beth09
9 years ago
last modified: 9 years ago
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Thermadore oven owners..Please tell me about your experience!!!
Comments (22)If you are having an installition tech do the install, he will undoubtedly, cut out the back of the cabinet. I installed into a 27" standard oven cabinet. and so I had close tolerances and careful front surgery to do on the cabinet. Installing into the larger cabinet should be easier for your tech. I was doing the install myself, and when I encountered the depth issue, I called a carpenter friend that does a lot of kitchen installs. I asked him how often he has this kind of problem and what he does about it. He told me that it happens about half the time, and he just starts cutting the back until he gets enough space. If cutting the back panel isn't enough, he said that he just "starts hacking the drywall away" until he gets enough space. I had enough depth after I cut a sizeable piece out of the back panel. It amazes me that the appliance manuf. don't design to the standard cabinet size spec, and don't warn you that this could happen. I had a real sinking feeling, when I first realized that it was not going to fit into the cabinet. It turns out that cutting the back panel does not compromize the structural integrity of the cabinet. BTW, I installed into Thomasville cabinets. But I did check other brands of cabinets, and it was going to be a problem in all of them. If you were concerned about oven size, why didn't you get a 30" oven? That is monstous inside. I could not fit a 30" cabinet in, but I would have preferred to have the 30". Goodluck Carguy...See MoreTurbochef owners, please give me feedback!
Comments (10)Hi Anna! Just got your message. I can give you lots of feedback on the TC, but the most critically important piece for you is that we DO NOT use the self clean feature for the speed oven - and in fact were advised by the TC folks themselves not to use it!! (long story cut short is that we had a TC technician from Dallas install the oven, and he was the one who told us this). There have been various threads about self cleaning ovens in general and you may want to start a thread about that here and x-post to Kitchens. It seems many do not use the self clean feature. So, if that is important to you maybe it should be your starting point. As to more general feedback (warning! this is long!), here's an excerpt from an email that I sent recently to another GW'er asking about our TC. Important to note is that ours is the first model off the block, and I am sure that TC has continued to refine the ovens based on consumer feedback. We are a two person household. But we do entertain a lot and cook frequently during the week. Pros: - I love having two wall ovens. The convenience and ease of preparing food for entertaining is great. I would imagine that would hold true for a family of four, for instance. - There are some dishes that are now TC standbys for me, the most popular of which is roast chicken. I can roast a stuffed chicken in less than 30 minutes and it is DELICIOUS. Cooking fish in the TC is also something we do frequently, as well as roasting veggies, which take a fraction of the time. I've also made quick breads with great success, and rack of lamb - something we do less frequently - is a breeze. - Overall, I would say that all of the food weve cooked in the speed oven is excellent - From a pure aesthetic perspective, I love the look of the ovens, and I also think the fact that the oven door colour can be customised is a pretty neat feature. There are about 190 RAL colours to choose from and although it may not be obvious, our red is custom - the "standard" TC red is brighter and we wanted a deeper, almost cherry red. - The conventional oven is excellent Cons: - Cleaning the speed oven is a nearly impossible task. The extreme high heat means that the ceramic plate at the top of the oven is constantly "dirty". Now by this I donÂt mean that bits of food are sticking on it; just that the plate is completely darkened. With the extreme high heat that oven reaches, I am not concerned about whether that is a problem, but it is definitely a consideration if you are a clean freak and like things to look as you bought them. This definitely doesnÂt. BTW, the oven sides are also affected by this but less so. I do two things to clean the oven: first is something I read about on GW, and that is to leave a small bowl of ammonia in the oven overnight. The fumes flake away the residue on the top and sides and donÂt harm the plate. I also bought some cleaner directly from TC. ItÂs not something they advertise or talk about on the residential site, but if you go to the commercial part of their site, they have all kinds of info about all of the products they sell (I bought extra oven racks for the bottom oven as well, for my Christmas baking marathon). - The bottom oven is the same to maintain as a regular oven  no issues. But note we don't use the self clean feature there either - After more than a year of use IÂve come to the conclusion that the speed oven is really designed for ppl who either donÂt cook frequently or who are less confident with cooking. In other words, itÂs highly pre programmed and even though TC touts the fact that you can adjust settings for your favourite dishes, it is only but very small increments way from the presets. This hasnÂt created a problem, as I can always find something that is close to what I want to cook and you can stop/alter the cooking process along the way, but it bugs me that I canÂt adjust the temp settings more. - And speaking of temp settings, because the bottom oven dial is analog rather than digital, there isnÂt the fine increments of temperature that there might be in another model. For example, there isnÂt a 225F, 275F or a 475F setting. - The fan is LOUD  and the oven takes a while to cool down. If you eat in the kitchen (as we do), it can be annoying. Even more so if you have guests over I guess the bottom line is: would I buy them again? I would certainly put TC in my consideration set. I love the speed of cooking esp when I have several things on the go. The bottom oven is excellent and I use it more frequently. I look the look, and the few times weÂve had to deal with TC for service issues theyÂve been great. At the same time, I would also consider more closely other speed ovens  the Advantium for instance, or Miele. If you have the opportunity to test whatever you buy "live", that I think would help. We did see a demo of the TC, and that helped sell us (3 min roasted cauliflower that was addictive!). Regardless of model  FOR SURE I would go the double oven route  love that! HTH! Eliz...See MoreInterior doors - please weigh in on stained or painted
Comments (10)I prefer painted doors with white trim or stained doors with stained trim. We've had both...correction, we HAVE both. All our doors used to be ash with DARK walnut stain. Early 80s ash paneling in the lr stained the same. Crown and base were stained the same. Honestly, I miss it. Now we have white doors and large white crown and base. It's pretty and it stands out against the dark painted walls. We do have one set of double doors with white trim on this side and stained on the other side, which is a large den with stained wood vaulted ceiling and "burnt pumpkin" faux leather look walls. A Texas/cowboy decor. So I guess I'm a "fan" stained doors with white painted trim when it has to work that way <g>...See MoreInstall new dark wood cabinets? Reconsidering if I want white.
Comments (21)Kendrah Thanks for that picture, it's more in line with the size of my kitchen and I should have searched smaller spaces with dark cabinets before considering them. That's a lot of "dark" in a smaller space, one more aspect tipping me back to the original plan of white! K L Thank you. I understand sometimes (as in our case) soffits are necessary, and I don't mind them. I was mainly wondering if we should build soffit over the new part as well, and you have answered that for me. I think it would look off if we tried a different height of cabinet or crown molding just in that section. As for the little jut of soffit on the other wall, I think it has to go once the pantry underneath it is gone! My husband was thinking of leaving it so that it would balance with the new soffit on the other side of the door, both sides being equal distance from the doorway, but we've decided trying to achieve that balance on either side of the door isn't going to work if it means having a jut of soffit sitting there with no cabinet underneath it! JAN MOYER Thanks for the reply. I love seeing finishes other than white or wood in other kitchens, but it's too permanent a feature for me personally to go with a colour. I keep my furniture & large elements as neutral as possible so I can use accents to change colours with the seasons or what I feel like at any given time. I know a lot of colours can be considered a neutral, but my husband and I don't always agree on colours, so REALLY neutral is our safest bet. As for the coffee table, to each their own, I guess. I love antiques and furnishings in a classic style. If that's considered "old lady" to some people, so be it! My kids can trash it when I'm dead :) Norwood Architects thank you. I may not have been clear in my post. The picture you refer to is not my kitchen, it's one I copied from a website to show the darker finish I was considering. This is our flooring, which runs through kitchen and dining room. The walls in both rooms are Benjamin Moore White Down, so just a slight contrast to the white trim. We do have a fair bit of white in the house (window casings & trim, raised panel interior doors, all with dark bronze hardware). After reading all of the feedback here, and going with my gut, I think white cabinets with dark bronze hardware and a few accessories to tie it in will be the best choice to make the kitchen look larger & brighter, as you mention, and is the look I'll be happy with. Thank you....See Morebeth09
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