Reduce what causes it in the first place. 1. Frost is quickly produced when the door is open and warm moist air rushes in. Where is the freezer located - in a damp basement, humid garage, next to the room humidifier you use in the winter, in a laundry room where the air gets moist from doing laundry or wet laundry hanging on drying racks??? 2. Frost is also produced by poorly-packaged foods. Tossing in a box of frozen food will result in any moisture locked between the box and the packaged food inside to transfer to the freezer. If the boxed food has also absorbed moisture from thawing and refreezing while it was in your grocery cart and the trip home, it will also be warm when the contents are placed in the freezer and the moisture will transfer to the freezer. I remove food from the grocery store packaging, vacuum seal it with a FoodSaver, and then place it in the freezer. Boxes are a waste of space. Moisture in food migrates from the food to the air. Air-tight storage, such as vacuum sealing, will help cut down on moisture migration from foods. Putting hot/warm foods in the freezer will also be a source for frost. That plastic container of hot/warm soup will quickly have moisture transfering from it to the freezer. 3. Is your freezer at 0°F or colder? 4. As others mentioned, check the gasket, wash it or replace it if necessary. -Grainlady

thanks for the input guys! i had pondered the idea of moving that whole wall of cabinets to the right, but realized in doing that the stove would move. i can only move stove a couple of inches to the right (make that 2'), and still be able to fit my waist inside the corner without hip-checking the stove every time. What i really need to be able to completely open the freezer door (past the first point where the door holds it self open) as i can the refrigerator door. That requires 5 3/8'. I have 3/4' i can gain just by tightening up the 12' base cabinet closer to the stove, add another 2' by shifting all the cabinets to the right, but i'm still short 2 1/2'. These cabinets are 14 yrs old, i know i cannot get doors for them anymore, i've tried both lowe's and home desperate, so i'm thinking if i can find a carpenter to make them 9', and move everything down to the right, i might be able to hit it! I cannot modify the opening as the last poster was correct, it's a 8' tall patio door. Find a pic of how far (little actually) the door opens (while resting on the glass of the patio door) Here is a link that might be useful:

When we built our current house in 1997, I think we honestly got a bit lucky. This was in the days before the internet had any really useful information, so we basically did the floor plan on our own. We had an "inspiration floorplan", but that was it. No Houzz, no GW (how did we survive LOL!). I distinctly remember towards the end of the build getting a call from DH asking what kind of doorstops I wanted--my response was " seriously, there's a choice? Just pick something!"). Anyway, this discussion about kitchens made me think about our current one, I guess it's kind of a hybrid between an open and closed kitchen. It's on the back corner of the house, so there are only a certain number of ways to access it. But the overall floor plan is pretty open. I know at the time open concepts were gaining in popularity, but I didn't really want to hear kitchen noise if watching a movie/tv. We also wanted a big kitchen--knowing that at any gathering people end up in the kitchen--no matter what the size. So we built a big one that can accommodate a couple of loveseats in addition to table seating and bar stools at the island. We have absolutely loved this kitchen layout. Based on what I know now from GW, there are a few things I'd do differently, but not much! I'm attaching a not-to-scale layout, in case anyone's interested. The back "wall" of the kitchen is all tall windows that go almost to the floor. The side next to the kitchen table has the same windows, up to where the kitchen counters start. Sink over window looking out to where the playset use to be. The island is large (about 9.5 x 5). It's been great for us. I hope this is useful to some of you!

I've always had my fridge inside and my freezer outside (on the back porch or in the garage -- mild climate). This has never bothered me, but I don't put ice in anything, and nothing else from the freezer needs to be on hand. If I am going to defrost something, it's either (1) a whole meal, in which case, if I'm saving all that cooking time and I can afford to take a few extra steps to the deep freeze, or (2) something like raw meat that is going to need to thaw all day anyway, so I'm in no rush. So I don't find myself getting in and out of the freezer a bunch. On the other hand, my 36" subzero is a godsend and I get into it a hundred times per meal--I'm one of those people who isn't smart enough to realize I should get everything out of the fridge at once, so I'm constantly going back for the next ingredient. In other words, do what works for you. Consider too, that you could put a full freezer in the pantry and put a smaller, under counter freezer in the kitchen for things you find yourself needing on hand (ice, maybe frozen herbs?, pre-made broth?). Totally depends on how you cook. Walk yourself through a few favorite meals and lunch prep routines and see if you think it would annoy you.