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All right you lacanche lovers- how do you fit her in the budget?
Comments (23)Well, here's what I wish someone (hadn't discovered GW back in the "old days" in 1990) had told me about kitchen remodeling and managing the all-important "want" list: Certain parts of the kitchen are easy to change and certain things are not. Had I known, for instance, that one must measure the walls at 3 points to get an accurate in-between measurement, I would not, almost 20 yrs later, now be short 1/4 to 1/2" to fit in a pro-style 30" range. I would now have to move a minimum of six cabinets - remember, all of which are in perfect condition but more importantly, aren't made any longer so cannot be easily matched even by custom - in order to gain a lousy 1/2" of space. That's a slight exaggeration, mind you: I'm actually only short 1/8", but I figure some of those pro-stoves get pretty hot on the sides so I'd want a little bit of airspace, just in case. When we replaced our refrigerator in 2002, I found they had gotten bigger and bulkier (Energy star requirements needing more insulation), so instead of a 23 cu.ft. refrig I had to go down to 19 cu.ft. in order to fit in between the surrounding cabs. Thus, I know now that such things as light fixtures (not the wiring), floors, counters, sinks, faucets, venthoods and even DWs, aren't that difficult to replace. But it's a real pain when you're later limited to certain appliances only because you're lacking a few all-important inches somewhere. Once the cabs, electrical/plumbing/gas lines are in, it's costly to change those around. So Ive learned there's a reason for using a few filler strips. I could easily have planned for larger appliances by moving a non-bearing wall we installed in 1990 back another 4". I didnÂt, and can only regret it. I could have put in a good, middle-price stove (just as I did) and gotten 5-10 yrs of service out of it, then replaced it with whatever I really wanted to splurge on. ItÂs a lot easier to spend the extra a few years down the road, when youÂre just replacing one or two appliances, not remodeling the entire kitchen. When I started hearing about the Bluestar, I went to see one and loved it. Could have paid cash without any trouble. But it simply won't fit, unless I change out my cabs. But the Cormatin will fit much better, so I'm willing to give up a little of the BS performance for Lacanche's good looks and still better-than-average performance. If I were remodeling my kitchen top to bottom, and wanted a Cluny but couldnÂt quite afford it, thereÂs a few choices to be made. First you scale down as much as you can (the aforementioned easy-to-change stuff), and shop every sale like a fanatic. Sheet vinyl flooring remnant? Take it! Fight the crowds, serve your family cheap plastic-cheese pizzas, whatever it takes. Save every penny. No more Starbucks lattes, no more Haagen Daz. Bring your lunch, rent a movie instead of going out. Yeah, itÂs awful, but you (hopefully) donÂt have to do it forever. Ask your friends for help, whether itÂs watching the kids or going to the grocery store and taking your list along with theirs, while you stay home and tile your backsplash (after taking that free class showing you how at the local big box store). Promise to pay them back with half-a-dozen great meals cooked in your gorgeous new kitchen (and then be sure you actually do it). If you still canÂt manage the cost, plan properly. Arrange your upper and lower cabs, vent/wiring/gas or electrical, so that youÂll have enough room in the future. Remember my sad lesson of 1/2"  give yourself a skootch more room than you think youÂll need. Figure out what works best as a substitute. A 36" range with a small countertop convection oven as a second? Or maybe the Kenmore/Frigidaire 40" 5 burner? No, they wonÂt make your heart race, but they work, and work well. WeÂre in an incredible time right now, with a plethora of choices available at every price point. Then start saving for your Cluny. YouÂve got a bright shiny goal, itÂs either worth a bit of personal sacrifice or it isnÂt. In the meantime, at least youÂve got a working kitchen that has a better layout and is more beautiful than what you started with. We are all on budgets; some of them larger than others, but most of us cannot afford EVERYTHING we want, all at once. But if you realize that prioritizing your wish list between the "wants" and the "needs" can mean if you're patient, you may eventually end up with what you wanted  and sometimes, something even better than you originally thought....See MoreWhen do you lower the asking price?
Comments (13)Lyfia- I understand what you are saying. For our house we decreased the price 25% under market with us paying closing costs because we need to get out. There is nothing so humble as feeling like a rat on a sinking ship. My neighborhood truly feels like it is going downhill. I don't need a market analysis to tell me this. I just need to look at the discarded beer cans on my front lawn. I think my potential sale (keeping finger's crossed) is helped by other listings in my area which are overpriced. I am talking 2007 prices. BTW- I love your term "incurable defects". Makes me feel less like a loser. My home was a source of pride, but in the end it is just worth what someone is willing to pay for it. I don't think potential buyer's gave a rat's behind that the yard was beautifully landscaped, or that the house had fresh paint, slate floors, or new carpet. They just see comparible houses and think "I can make this what I want it to be" and if the prices for a comparable house is lower, they want that house. In the end for a quick sale you need to get serious with the pricing. I did and my neighbors are angry. They can live in 2007 but the reality is that it is now 2013. Things have changed....See MoreWhat questions do you ask when buying an oven?
Comments (5)Are you talking about a wall oven or range? Before I could recommend any oven for you, I would have to know more about how you use your oven. I would consider Bosch, Electrolux, Gagganau and Miele. I would have at one time recommended Wolf and I bought my DF range because of their reputation for service. My dealings with them have been very unsatisfactory. Although they make this claim on their website, they DO NOT "resolve any issues you may have to your true satisfaction". Read about their blue porcelain chipping. BlueStar is new so there are not that many reviews yet and nothing long term. In the past you could buy appliances and not pay much attention to the warranty but now it is key. You can read all kinds of stories of failure on this forum. I would carefully read and understand what the warranty says and read online how well the company stands behind the warranty. I would consider an extended warranty if buying an oven with extensive electronics but you have to read it very carefully looking for exclusions. Also read the use and care manual usually found online very carefully for any oven you are considering. I would read as much as you can and understand the differences in gas and electric ovens. Understand how convection works. This is a post I wrote earlier to get you started. "These are some differences in the way electric and gas ovens bake/roast. These features can vary quite a bit brand to brand. -You will commonly read that gas is moist heat and electric heat is dry. This is only if you look at the source of heat without considering what goes on in the oven. Electric ovens hold on to more of the moisture from what you are baking or if you add steam. This actually ends up "moist" heat. This promotes starch gelatinization.This is mostly a benefit for those that want a particular type of crust when baking bread. It also will delay the setting of a cake or things that rise a little giving it a better rise. Gas ovens do not hold on to the moisture very well because they are ventilated much more. Gas actually releases moisture as a product of combustion but it leaves the oven chamber quickly so a gas oven has "dry" heat with more movement of air. Also more heat into your kitchen. Some bread bakers cover their bread to keep the moisture in the first half of the baking process in a gas oven. Some have even tried blocking the ventilation to keep moisture in the oven. This dry heat is good though for the second half of baking because it promotes browning. In some blogs I have read, bakers open the electric oven briefly after a cake has set, to release steam and/or turn on the convection fan. The dry heat of a gas oven is better for roasting as it evaporates moisture and promotes browning. The convection fan will do that in an electric oven. I think this makes an electric oven more versatile. -Some electric ovens have a very narrow range of temperature. The normal swing is about 25 degrees on either side of the set temperature. I have not found it that important to have the very narrow swing in temperature. -Some electric ovens have modes with the ability to direct more heat from the top for roasting and from the bottom for baking. The convection fan speed may also vary, slower for baking, faster for roasting. You might also have two fans. Electric ovens also might have third(and fourth) elements called European or true convection which is only in a few gas ovens. This is a benefit when the oven is full in having things bake more evenly. You can't always tell when these elements are being used in a given mode. My Electrolux oven has a little indicator that shows the rotation of the elements but most do not. You can hear a difference in fan speeds. Gas ovens typically have just an on and off switch for the fan. I like the different modes but some people do not find utility in them and consider them needless "bells and whistles". They do require a computer board to coordinate them which some do not like because some ovens have had boards that fail in self cleaning. Some also do not like the sound of cooling fans that can run after you turn the oven off These features do have the potential to heat an oven more evenly if they work. I would avoid any new models with these modes until they are proven. Some electric ovens have an "auto correct" feature for convection. It is ok if optional, but I don't like for an oven to automatically lower the temperature for me. This is not always necessary. Electric ovens are more likely to have self clean. One model of the Capital Culinarian AG has self clean but is $$$. Many people avoid use of the self clean because it seems to be a possible source of problems with computer boards and interior porcelain enamel failure. Look at the broiler. Some higher end ranges have a infrared broiler that can be narrow, but widths of the broiler can vary. I need a wide broiler because I mostly use it to toast trays of appetizers or something like that. Look at the range of temperature and how can you use the fan? Some ovens only go down to 225F. Others might go down to 80F for proofing. Consider the size do you need to fit full baking sheets in the oven? I personally would avoid any oven that uses " logic" to maintain temperature instead of a thermostat. Capital does on its electric ovens as does Dacor Discovery ovens. There are threads on this. I would also want a rapid preheat to be optional because I sometimes put food in my oven to start either using the timer or I just want that option of starting it in a cold oven."...See MoreI could almost hear her asking me why I was doing this
Comments (20)Thanks for all the kind words everyone. I'm sure you are all right, I won't even be able to tell next year. That really wasn't even my biggest concern, it just felt wrong digging into a strong healthy plant and cutting it up. The root knife just seemed brutal. I split my Teaspoon for someone else as well, but it was in a pot and I just sort of pulled the roots apart and and got a nice little chunk with minimal damage and no broken leaves. Took the opportunity to freshen the soil a little and it was good to go. Jo, I'm laughing about your comment when you read the 'my hosta list' part of my story. More experienced gardeners here than me! Ken, no Dorothy Benedicts here so I didn't have to worry about that LOL. But I love the idea of a give away hosta nursery. Unfortunately every spare bit of real estate is being swallowed up with new hosta. Maybe I could try something behind the fence in the veggie garden....See More- 6 years agolast modified: 6 years ago
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