If I were doing it, I would spend on the cooking side of things. That is where you will see substantive performance gains by spending on a better product.

In my eyes, the best configuration is a 36" All Gas range. Capital/BlueStar/Wolf/Thermador are all quality products. The second cooking part of it would be an electric oven at waist height. This can do all your normal day to day stuff, plus handle all of your baking needs. The gas oven on the range is your holiday/meats/extra oven.

Make sure you get a decent hood! Doesn't have to be super expensive, but it should be capable enough to vent what a 36" range puts out!

The dishwasher you should stay in the middle. Cheap dishwasher are cheap because they are poorly made and don't clean well. Get a basic bosch or miele and forego the other bells and whistles.

Refrigerators are more interesting. I love Subzero/Thermador/Miele but in all reality, the additional life of your fresh food and reduced freezer burn is nice...but at 2-4x the price of a standard refrigerator its tough to justify. Even if that unit saves you $500/year in food loss it'll take 12 years or more to cover to cost differential. And even if you replace a $2k refrigerator in the life of one subzero you still might come out ahead. This isn't to disparage those units. They truly are better made and if your home calls for it, I will offer it with no qualm. But its unlikely to be money "well" spent within a budget.

IMO. My priorities would be

Range, Hood, Dishwasher, Refrigerator, Microwave Drawer, Wine / Beverage. Coffee Machine.

Personally I am not a big fan of Trash Compactor and Ice Makers. I understand they have a high repair rate.

1) I would splurge on the Range and Hood first, The range produces food, the hood removes smoke and grease. The two must be as good as each other. All to often people buy a good range then skimp on the hood... big mistake...

2) Your dishwasher will work hard with your guest numbers. I have always felt Miele is a first class DW.

3) Refrigerator all your looking for really is a good even temperature and space for food.

4) Microwave drawer I think has a big advantage over counter top or built in microwaves.

5) In your case I would say the next might be a wine / beverage center. does not need to be expensive.

6) Brew master make IMO a very nice looking built in coffee machine for small money.

I should also say, that we haven't gotten a floor plan yet - we plan on customizing something with our builder, so we can honestly and truly plan everything around the kitchen. :) So if we say "we want this 60" Blue Star range" we could make everything revolve around that.

Think about what you value. My priorities are in the following order with details on how this was implemented in our kitchen refresh.

Range, Dishwasher, Hood, Refrigerator, Wine / Beverage, Coffee maker, Microwave.

*Range: splurged on a beautiful Lacanche + Gaggenau combi steam oven (*HIGH* priority)

*D/W: Had a base model Bosch that was working fine so kept it but place high value on this

*Hood: Vent-a-Hood, not a super high priority but recognize its value, stylish/less noisy was key

*Refrigerator, kept our crappy fridge,hoping it will die soon, keeps food cold so hard to argue w/it

*Wine fridge: after burning through 2 crappy Vinotemps purchased a floor model Marvel, much nicer (off-label uses include storing berries at a great temperature for eating and to slow spoilage, raising bread at 56F)

*Coffee maker: why get a built it when you can have a Technivorm Moccamaster?

*Microwave: not important, got a small plug-in model hidden behind a cabinet

Sub Zero counter depth fridge with the double freezer drawers.

I have never had the luxury of buying luxury appliances. I agree that I would prioritize the range and the hood. I would at least take a look at induction before committing to gas.

We are in the middle of a remodel & I am getting a 36" AGA range…gas top & electric oven. Would love to have a wall oven but don't have the space, Hood for over range (haven't decided on one yet), Love my LG french door refrig. with two freezer drawers, Hate my Bosch D/W but can't afford to replace now, got to have a nice big double SS sink (our has a drainboard), not into coffee or wine so have just your regular Mr. Coffee, regular size microwave as we don't use it except to reheat, my standup mixer & small hand mixer,a good set of knives is a must! Good luck with building your house….I'm just barely hanging in with kitchen, Living/dining room remodel!

I agree, prioritize the most important to you - for us it is cooking. Induction needs to be seriously considered. In our case, because we are not getting any younger (plus the technology is amazing) we looked to induction and were convinced to switch from gas. I chose a Vent-a-hood based on how quiet it is. I ditched the microwave in exchange for a Gaggenau combi steam which I think is not only healthier, but will serve as my go-to oven. I chose the Gaggenau convection oven because it matched the combi. Touch wood, I am right with this. :). Miele dishwasher is an absolute must for me. Reliable and quiet. Which model you choose is up to you. I have had their entry level model for 12 years and have been very pleased. I will be choosing Miele again. My least important choice was the fridge/freezer. At one point I was going to use my old fridge, but then realized I really don't like stainless steel, so decided to go with integrated. My choice was based on the interior layout that worked best for us - again, the Miele.

There's the most difference in cooking appliances, and the difference there will have the greatest affect on the cook's happiness and pleasure.

People make do fine with awful refrigerators. It's annoying when the lettuce freezes, but people learn to put it in a particular spot or in a paper bag to keep that from happen, and stuff like that, and get on with things.

I think dishwashers are most individual. You might like a mid-range, or even basic model, better than high end. Usually panel ready only comes in top of the line, however. How the dishes load, whether your particular dishes fit easily, and there are enough spots for the ratio of glasses to plates to pots you actually use, and will use in the future, is more of a big deal. There are only three spots for cereal bowls in my DW, and when they're used they prevent plates being put in a huge part. But we don't use a lot of cereal bowls, and I usually just put them flat in the top rack. It would drive someone else buggy! For me, drying is the most important thing. I don't mind dealing with the pools that form in turned up lips, and things like that, but I want the actual sides of the dishes to be dry. I don't have enough mass in my standard loads to make the standard condensation drying work, and compromised on other features to get a proper heating element (perhaps the last one on the planet). If I had to get a new DW today, I might get a big metal slug to keep in it to help the condensation drying.

The greatest variation is ovens. That was my top priority, too.

The most interactive is the stovetop. There's a lot of variation there, though not as much as ovens, but it probably does more for the pleasure of cooking. Most people who buy ranges are most interested in the burners and all, and just accept whatever oven comes along for the ride.

Shop a lot, and see as many in person as you can. Read all the manuals (you can get them online from the makers' websites, as PDF files). Take your dishes and pans to see if they fit in the DW. Also see how comfy they are on the stove. Play around in the showrooms, and try to find showrooms with live demos (i.e., the samples hooked up).

If I was going to splurge on something for the kitchen I'd look to get double bang for the buck by also having it look stunning. But I'll get to that in a moment.

No matter what the appliance dudes say, the single most used fixture in the kitchen is the sink. So I'd start with planning a great big sink that will accommodate two cooks.

Since you bake I'd also look at planning a baking center with everything needed at hand. That's a big luxury in a kitchen and a joy for someone who's a baker. I might go for an under cabinet fridge for baking supplies, a special cabinet to hold the mixer, food processor etc, and to house a baking pantry. Maybe a freezer drawer or two there as well.

Then I'd look to the rest of the kitchen. If I had to buy a range today I would go with Lacanche. These are beautiful, functional, colorful and they are not cookie cutter pro ranges. They have plenty of power and can be completely customized with a simmer plate, grill or whatever. The company that imports them provides excellent service and there are relatively few complaints. The ovens are slightly smaller than the "pro" range ovens. I see that as a plus as I feel those huge ovens throw too much heat, take too long to heat up, and make it very hot to stand at the stove and cook. Plus, I think the pro ranges have a generic look that has been beaten to death. I know that's heresy on this forum but so be it.

A Lacanche can be the focal point of a kitchen and be an everyday oven. A single wall oven could be used for baking. There's wide range of choices there from Wolf or Miele on the high end through Electrolux and even Kenmore -- an oven that doesn't get discussed here very often but is just fine to use.

A mid-range Bosch DW will give good service at a reasonable price. Many like the KA refrigerator or the Electrolux in the mid range. I don't know either but there are several threads and there's one thread about the new fridge with the black interior that someone was raving about. I'd check that out.

Some time ago I moved a small wicker sofa into the kitchen. It gets a lot of use and has been very handy. I love it and would suggest some comfortable seating as well.

I'm sure you'll get some great ideas here but I wanted to throw out something different from the usual. Perhaps it will provide some ideas. Good luck!

I would second rococogurl's rec for a large sink, and make it deep. We replace a shallow 2 bowl sink w/ a deep single and it's been a game changer in terms of flow in our kitchen. It's MUCH easier to keep the counters clear which means more constant usable counterspace. I also agree with her summary of the Lacanche (small ovens rock and service is fantastic).

I can answer your question by telling you what I regret due to some appliances I did not splurge on. I have a 30" range - it works great, but I regret not getting a 36" rangetop instead (notice I said rangetop, not cooktop), and separate double wall ovens. It was a significantly greater expense to get the separate items, but over time, the money you spent is forgotten, and you think more about your day-to-day use (or inability to use). I would have liked the width of 36" rangetop instead of the 30" range. I don't need a 36"-wide oven--a 30" oven is sufficient--so that is another reason to get the separate appliances. And finally, I would have liked two ovens instead of trying to do all the cooking with a single oven and making-do with adjunct toaster oven and MW when I have to do multiple dishes.

Having said that, I would not get a 48" range in order to have two ovens - I still want the ovens as separate wall ovens. The reason is that a 48" range needs a 48"-54" hood, which would take up too much space for me.

I agree with Joe Henderson about hoods. People spend a lot on a cooking appliance, and then cheap out on the hood. Makes no sense. Make sure your ductwork is up to the task - you will need a 8" or 10" diameter exhaust duct, which people often forget about during a build. Most builders install a 6" exhaust duct as the "default" unless you specify.

As to brands, for my rangetop I would get the Bluestar 36" open-burner rangetop (without griddle). For wall ovens, I'd get the DCS - love those dial knobs!

Another thing to mention, that Rococogurl also mentioned, is how the appliances look. Yes, I know, it's superficial. But here's the thing. I have a serviceable Kitchenaid white fridge that is 10 years old (in those days Kitchenaid made great reliable fridges). I yearn for the bling of a Miele fridge. My Kitchenaid fridge keeps everything cold perfectly. Seriously, I have a thermometer in there, and the temps are always perfect no matter where I put the thermometer. Why won't the dang thing break? I spent so much time, effort, and money on making my kitchen beautiful. I should have a beautiful fridge too! But that plain-jane fridge keeps going and going….(I know I should give it to charity, and get the fancy blingy fridge, but I can't seem to make myself do it).

I would (and did) splurge on the range and hood. I cook almost all our meals at home and wanted a good gas range with some power. I cooked on cheap and/or ancient ranges for too long and was sick of sputtering burner flames and wildly fluctuating oven temps. To offset the power of a good range I wanted a good, quiet range hood to suck out cooking odors and be quiet enough that I could leave it on while we ate in the kitchen.

I think you can go less high-end on dishwashers and refrigerators, unless you have special requirements due to space or your needs (noise or load size for d/w, counter depth or integrated for refrigerators) that force you into the higher-price categories.

And though it's not as pricey as a big appliance, I would not skimp on quality for your main faucet.

Since you said you can have 15-20 people over, I would get 2 dishwashers. Or, at the very least, one dishwasher and one dish drawer, with the dish drawer being just for glasses, as glasses are the thing that gets used most at parties and gatherings.

Range or rangetop with six burners (I'm a fan of Bluestar). Hood with heat lamps (VentAHood is an example) with wire shelves below (allows better up flow of venting) will help with your party prep. Double ovens work double duty for cooking in tandem and then one can serve in place of a warming drawer. I often am using two ovens at once, either full on cooking, or one proofing while the other is cooking etc. An island or similar prep space is critical for entertaining and a prep sink is a worthwhile spend. Use our small prep sink nearly as often as the primary sink. I find the incremental cost of a counter depth fridge worthwhile, but would not buts a budget on a kick ass SubZ - no matter how much I like it. I also want a built-in beverage fridge, but am not willing to give up the cabinet space - a different kind of splurge 'cost' I guess.

Ditto two dishwashers. One that can do china and crystal. The 2nd could be more mundane since it would be doing over flow pots and pans.

My mom had a 7-element cooktop. Not because she entertained but because she canned a lot and needed two large elements.

Without a doubt, two ovens, atleast one with convection. And perhaps rotisserie.

A range hood that would suck the dirt out of the carpets. And heated make-up air to match.

If my guests like coffee, a good expresso machine that can keep up with the demand (probably Italian and around $2k).

Besides the fridge and freezer in the kitchen, another set in the butler's pantry. Not as pricy a set but capable of holding the extra needed for those 20-odd guests.

Warming drawer.

If some of this entertaining is to be done outside, consider an outdoor kitchen with a good cooktop grill, smoker, built-in cooler.

My most important appliance purchase/splurge for our new home was the range. We went with a Lacanche Cluny 1400. It has a gas and an electric oven plus a warming oven and seven burners. We just moved in last week, but it's everything I wanted in a range. We purchased an LG countertop refrigerator and a mid range Bosch dishwasher.

I'm currently beginning the process of a remodel and here's my splurge list in order from most important to least;

1. Rangetop/Range and hood - As everyone seems to agree, this is vital for a happy kitchen. If you aren't happy with your rangetop/range then you won't cook as much. And venting the smoke and grease is an important aspect of cooking that MANY people overlook. Just suck it up and pay for the best vent you can get (see what I did there?)
2. Sink and faucet - As rococogurl said, this is probably the most used "appliance" in the kitchen. Get the biggest, nicest sink you can afford. Most likely no one else will ever notice, but you'll be thankful every time you need to wash a big pot or a wok. Big, deep sinks are awesome. And you'll be touching that faucet 20 times a day. Get one you like.
3. Wall oven(s) - If you have the space, get a wall oven. This allows one person to use the range and another to use the oven(s) at the same time without getting in each others' way. Double wall ovens are even better.
4. Dishwasher - If you can afford a Miele or Bosch, great. If you can't, then don't fret too much about it. Buy a good DW with solid reviews from a reputable company, and as long as it gets the dishes clean, does it really matter what the badge says?
5. Fridge - Buy one from a reputable company that looks good to you and has a good warranty. The only reason to spend a lot on a fridge is for the name on the badge. As plllog said, people get used to refrigerators. It keeps stuff cold. If your lettuce lasts 12 days before wilting instead of 14, does that really affect you enough to warrant buying the big name brand for 4x the price?
6. Insta-hot & cold - Not everyone's cup of tea, but if you like... tea, then this is a great appliance to have in the kitchen.

We had been thinking of prioritizing the range for sure, but honestly hadn't thought much about the sink, but now that it's been mentioned multiple times I think we'll have to consider a much nicer one than we were more likely to get had I not asked this question!

My very first purchase and hugely important to me was a single deep sink. Room to hide clutter until it gets washed. Then the BS 36" range with a 42" 900 cfm vent. DW, fridge/freezer (I went with Elux twins but I have the room) and everything else depending on your priorities.

Have fun planning!

Just a quick fridge comment to Laurel: one great way to get more bang for your buck is purchase a normal depth fridge (not counter depth) and plan to install it on an interior / partition wall where you can recess it into the studs and have your cabinet company or builder either build a wood or drywall cabinet for it AS DEEP AS THE fridge (not including the door + gasket).

This box should be custom-sized for the specific fridge you purchase. It will save you $100's over counter-depth and give you considerably more fridge space.

A good range that suits your purpose and a good hood. No need to go over the top but get quality. Choose what works for YOUR cooking style, not some designer's or someone who has a "show" kitchen. Educate yourself on how things work so you can get past the how things look and you will save a lot of $$$.

Second would be a good fridge that suits YOUR needs in how you use it.

At some point "high end" anything becomes form over function. Only you can decide what that point is for you.

I may do a mini splurge for a Sous Vide. On the other hand I will never pay more than 150 dollars or so on a microwave and I refuse to pay a grand for a dishwasher. Ridiculous. IMO

Fwiw, I asked my GC about recessing our refrigerator and he said with the extra framing costs (this would have been a wall we were not otherwise demoing) we'd be better off putting the money towards a counterdepth model.

On the sink note, we splurged on a kohler stages 45. It's huge and comes with a bunch of accessories. Our remodel is in progress so I don't have a review to post yet, but there are many threads on the kitchens forum and there is a YouTube video if you are interested.

Well I can't see how that would apply in our case since it would be a new build and in that case it's just a matter of putting the framing in one spot vs another so I can't see how it would be higher in that case.

Just thought it was worth a mention. Feel free to ignore of course.

Consider the ergonomics of any sink you buy. Many apron sinks bring the sink forward which is easier on your back and for some a sink can be too deep if you have to lean forward. The best sinks I have used were the old fashioned type with a drain board- shallow and big. They were great for prepping and doing dishes.

Also might like this.

The Kohler Stages sinks definitely fall into the splurge category. Even more of a splurge is the Multiere sink designed by Mick DeGiulio who's the top KD in the country now I think. He's a real cook, too, so his designs are very refined.

If stainless isn't someone's thing, the fireclay sinks offer wonderful features. I have one and just love it though it's 30" and I wish it were even bigger. The Shaw's sinks are the classic farm sinks and those can be pulled forward to make them very comfortable. But they are made by several manufacturers and the same style comes in various materials. Sizes vary as well. A google search of fireclay farm sink will turn up all those.

For me the most luxurious sink would be a custom marble or soapstone. Those require considerable maintenance but they can be made any size. One poster here had a giant one installed. It was about 5 feet long and had 3 spigots. She did some catering so it served her.

There's also a stainless sink that large -- a real monster called The Galley.

I have soapstone counter tops which I love but if you use it in a sink keep in mind it can chip when you drop something on it. You can oil it so it doesn't really show but you would have to be accepting of the patina of life if you use it.

range, dishwasher, hood, microwave, refrigerator

I only put microwave in front of refrigerator for configuration reasons (placement). i went with a drawer.

My order was range, hood, refer, dishwasher.

Is a sink an appliance? I would include sink in the countertop/fixture category, where my splurge order was countertops, sink, faucet.

I just renovated my kitchen in order to get rid of a crappy sink. I am surprised by how much I love the drain grid that went with it. Single bowl in whatever finish you desire. Pull out faucet. If you putting in granite, marble or quartz, have them put in drainage runnels or integral drain board. I love mine. If you have the space, a prep sink is a great addition.

You have received some good advice on appliance priorities.

The cooking surface is the most vital item followed by the ventilation. I love my 36" Bluestar Platinum and Vent-A-Hood exhaust with the drop down shelves and heat lamps. Even if you entertain a lot, the average home cook doesn't need more than 36". Use the extra money on better wall ovens.

I have had Bosch dishwashers for the last 20 years. You don't need the top of the line. Two or three models down the rung will be serviceable units for many years. Two units would be a luxury. If you entertain a lot, you will used them.

Instead of the Subzero, I purchased a new Kitchenaid Architect II 36" full depth French door refrigerator freezer. I had my cabinetry designed to create the "built-in look." It's a great compromise and great value. I can buy two KA for the price of one SZ. I don't find counter depth units to be useful. I prefer a full depth unit.

I like the double oven/separate range top combination. I also have a basic countertop microwave in a cabinet niche. Because it's a slide in, when it dies, it will be easy to replace. It's twenty years old and just won't die.

Good luck with the house. Be sure to run the floor plan past the Kitchens thread.