What would you do with 15k in this kitchen?
6 years ago
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- 6 years agolast modified: 6 years ago
- 6 years ago
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What would you do with this kitchen? 1990s Golden Oak
Comments (45)I've been lurking these forums for some time. The kitchen by julieboulangerie is almost identical to my own. My layout is adequate for my smaller space and the cabinets function fine. I hate my countertop, sink and stove so plan on an upgrade there. I have a hard time ripping out perfectly good cabinets simply because I don't like the style, even though they are 15 years old. I had decided on granite (a black pearl) until I read these last few posts about laminate. Now I wonder if I should just settle for a nice laminate, new stainless sink (apron?) and range since the cabinets are dated?? Or should I choose granite now and paint the cabinets if we want a new look later? Can a wood/butcher block counter (would have to paint cabinets now) be re-used on new cabinets later? My quandary is about "settling", resale value (no immediate plans to sell), and knowing a total redo is long in coming, especially if we partially upgrade now. We have a lot of home improvement dreams so would like to stretch every dollar! I hope this is not simply repeating others' questions, but I guess I'm just looking for some clarity of thought from those with a lot of experience. I've never done this before and feel it's an enormous decision!...See MoreKitchen Cabinet pricing - what would you do?
Comments (46)I'm not fixated on anything. Just pointing out a fact. To paraphrase myself above I said if theses were represented as examples of what customers have done with their doors I wouldn't be commenting. Instead I'll comment on the facts and not what their perceived intention might be. Because this style door doesn't interest you (me either hence my comment "seen these looks since the eighties) doesn't change my opinion. The stained and most likely gazed doors around it are also not finishes you cannot get from them. "How do you know that someone purchasing from either Barker site aren't using a KD and professional installers? That seems like a leap." What would be the point to hire a KD and an installer? Doesn't this seriously defeat the purpose of the DIY concept. I have a different prospective. I my world there is nothing special that Barker does. They are just marketing to DIY people at retail prices. I know dozens of companies that I can outsource parts from. I'm having cabinet parts cut for me right now. My specs, any size, any material, any drilling and knotting or banding that I want. All at a fraction of what Barker charges. Same with doors. I'll say it again for some ordering from Barker is an OK option....See More15k kitchen budget: what would you do here?
Comments (48)Venting to the outside is not generally a code requirement as far as I can tell *I am not an expert*. Where I live, even a recirculating hood isn't required, so long as you have a window that opens in the kitchen. Induction/electric ranges I haven't seen any requirements to vent to outside, but for gas, there seems to be a bit of a question... e.g. if you have a "commercial" style range vs. a "standard" gas range. So, the code requirements *might* be different for different heat sources where phamm lives. Grease/fumes notwithstanding, I was wondering just about the code requirements for outside vent, as well the safety issue with gas. If there were more stringent requirements for gas, and venting to the outdoors isn't feasible, a move to electric/induction might be worthwhile. I realize however that outside venting *may* provide better removal of odors/grease... although I think a lot of that depends on the distance to the outdoors as well as the capacity of the exhaust fan. For what it's worth, the best outdoor venting I had was the downdraft. I think it captures the grease/fumes/steam before it has any opportunity to disperse. And it was a lot quieter that the over-the-cooktop hood I had installed for a through-the-roof scenario. I have no problems using a recirculating hood now, as they have improved a lot, I prefer to do my cooking in the oven, and I don't use very much oil in cooking... but of course that is not the situation for everyone! When my current smoothtop electric cooktop dies, I am going to go with induction :) If you haven't watched the youtube videos of people putting newspapers/paper towels on the induction cooktop, deep frying food, then throwing the newspaper/paper towels away revealing a perfectly clean surface, you might want to!...See MoreHow can I give this kitchen a refreshing and brighter look?
Comments (20)Considering pulling my budget on the bathrooms and putting it all in to the kitchen, doing white cabinets, shiny granite, farm sink and more lighting and replacing the door to the laundry room with a pretty trench door with frosted glass. Also planning on opening the wall to the dining area which is not pictured. I love white and bright and with the layout I think the only way to get brighter is lighter materials...See MoreRelated Professionals
Hybla Valley Kitchen & Bathroom Designers · Eagle Mountain Kitchen & Bathroom Remodelers · Ames General Contractors · Forest Hills General Contractors · Parma General Contractors · Oakley Architects & Building Designers · Ridgewood Kitchen & Bathroom Designers · Gallatin General Contractors · Henderson General Contractors · Irving General Contractors · West Whittier-Los Nietos General Contractors · Kalamazoo Kitchen & Bathroom Designers · Grain Valley Kitchen & Bathroom Remodelers · Jefferson Hills Kitchen & Bathroom Remodelers · Drexel Hill Cabinets & Cabinetry- 6 years ago
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