When Americans Dreamed of Kitchen Computers
jakkom
2 years ago
Featured Answer
Sort by:Oldest
Comments (14)
Lars
2 years agoplllog
2 years agoRelated Discussions
small kitchen, big range dreams
Comments (29)My kitchen is 11" x 14". Because of a wall of windows at one end and an entrance/doorway at the other, the style is galley. Before the reno, my kitchen was basically unfitted with 2 tables (small dining and bakers'), 1 hutch unit and a 3-cabinet run of uppers above a base sink and dw. I had a 6-burner, double oven Smoothtop range (circa 1923) that was 54" in width and was adjacent to the sink/dishwasher. I must tell you that, after 21 years of constantly searching for landing pads and prep space in my kitchen, the #1 aim of my reno was to get some! Now, Of course I used the empty burners on my big old range as a landing pad. But I hated it! The one bit of countertop space I had, 24" above the dw, was never satisfactory. It, along with the 2 dining and bakers tabletop surfaces I had, were always loaded down with other standard items like a paper towel holder, utensils crock, toaster, telephone, flower vase, etc., so the space to prepare meals was always extremely limited. Unfortunately, my antique range which was supposed to be the focal point of the reno did not survive the remodel due an assault upon it by an incompetent plumber. When I realized I would have to replace it, I was intent on doing so with a range that would at least be equivalent in cooking capacity to the 6 burner, double oven range it would be replacing and be appropriate, design-wise, to the age of my 100 year old house. I ended up choosing an Aga 6-4 -- a range that is only 39" in size. The scale down of the range size from 54" to 39" made a significant difference in giving me the counter space I was seeking. BTW, I don't think that my 54" antiquee range in any way, appearance-wise, overwhelmed my small kitchen space but it absolutely did hog the surface area available to me for working. I definitely understand your kitchen size limitations, the desire not to butcher the house's original footprint and to do a reno that honors the age of your 120 year old home. So, without a doubt, I think a Lacanche and unfitted kitchen furniture will be beautiful and appropriate! My primary advice, however, would be to scale back on the size of the Lacanche you'll be getting. IMHO, the 11" in difference between the 55" Lacanche and the 44" will be tremendous in a kitchen of your size and my hunch is that, when all is said and done, you'll appreciate having more food prep and landing space over that of more cooking capacity -- especially where the 44" range is hardly chopped liver! :-) Good luck!...See MoreComputers in Kitchen
Comments (20)We put a flatscreen on the wall opposite the peninsula bar, and ran conduit in the wall to run the cables to connect it to a digital cable box and a receiver in the pantry. We ran the cable wires from the cable box thru the basement ceiling back to the cable panel in the basement. We also ran speakerwire thru the walls when we framed, and so we have wall speakers that are connected to the receiver in the pantry, and that allows us to play music from the ipod, listen to the radio, or hear the TV in stereo thru the speakers. DH bought a doohickey that allows the infrared tv remote to convert to a radio frequency signal (that's what he says, for all I know, it's elfin magic) and that lets us change channels on the cable box and adjust the volume on the receiver even with the pantry door closed. While we had thoughts of hooking the tv to the computer, we just use the laptop on the peninsula counter, which connects to our wireless network. Works good enough. I didn't think I'd care so much, but I love the TV in the kitchen. Makes the lonely meal prep much less lonely when I can have HGTV, DIY or the Food Network keeping me company....See MoreBig Family Kitchen - Help us refine our dreams!
Comments (14)Speaking to my own personal situation, now that my kids are older, they are often preparing their own meals (breakfast/lunch) when I'm in the kitchen. We have filtered water in the fridge door as well as at the sink. In the late afternoons, I might be prepping dinner and someone needs to fill a thermos of water for sports practice. Can't use the fridge for that, but then I'm in the way prepping dinner by the sink when they need to get to the sink water dispenser. Or, I'm making dinner and someone is helping. I'm a clean up as you go type, so if I'm trying to clean a bowl I just used while my daughter is trying to rinse vegetables for the salad she's making for dinner....congestion again at the sink. Or I'm in the middle of cleaning up from making morning meals while one of the kids is trying to get to the sink to dump the little bit of milk/cereal down the disposal b/f putting the bowl in the dishwasher. Just little things like that. Also, dh and I sometimes cook together - having two sinks would be a huge help there. He might be trying to cut open a package of meat to grill and I'm trying to rinse vegetables for the side dish, or dump a hot pot of water, etc. With a big family, as they get older, their presence in the kitchen is much more noticeable rather than when they were younger and I made/prepped everything myself. Honestly, having one sink was never an issue until I had four pre-teen/teens. So you may not see a need for it now, but with four kids and plans for more, I couldn't imagine having only one sink if I were planning a new kitchen and had a choice....See MoreShould I give up on this kitchen dream?
Comments (40)Do you want an island or a kitchen table in kitchen? A kitchen table is more classic English country, but then it also presupposes/denotes a kitchen that is open and welcoming, to family at mealtimes, to neighbors who stop by for tea and conversation, for friends for a casual dinner. I have gas and love it. I grew up with a 1920s gas stove in a NYC preware apartment, and for the past 25 years have cooked on a 1950s O'Keefe & Merritt range which I loved. We have a Bluestar in the new house : ) ; I'd always dreamed of an Aga, but I looked into it and it just wasn't practical for us, unfortunately. I'm happiest in the kitchen on a cold Canadian day with an enameled Dutch oven on the range bubbling away. Yes, I mean a true scullery; however, I would like a few of my appliances in there as well. By true scullery, this is where you will do all the cleaning and washing up? So sink and dishwasher, and dish/glassware storage nearby in the pantry/scullery? Think about how you prepare and eat meals and all the paths you and others will need to walk as you move food, dishes, glasses, etc. around the kitchen, between the refrigerator, range, sink, etc. And which appliances? If you mean the microwave, toaster, slow cooker, second/additional/back-up fridge and/or freezer, that would definitely work. I have a (new) refrigerator in my new kitchen, and the plan for the walk-in pantry around the corner is to have a full upright all-fridge next to a full upright all-freezer. Right now the pantry has our old spare fridge and our older upright freezer while we replenish the $ supply : ) . But if you're talking about the one and only fridge and the only oven(s) as in the first photo above, along with the dishwasher and the (main) clean-up sink, that's a very inefficient and dysfunctional set-up and I would suggest some long and considered thought. What might seem doable now, esp in favor of a "cute" set-up, will likely become increasingly less so once you've been married for a while, as you get older, and with a busier family life whether you are two people or five. You're basically also setting up a kitchen behind a kitchen, so what else would be in the "main" kitchen besides the range on display? I think it's possible to have the look you want but with a much more efficient layout, where you'll be able to cook and move about your kitchen virtually without thought. But that means a lot of thought at the front end : ) . From Marcolo's old post which I recommended above, ["Looking for layout help? Memorize this first"[(https://www.houzz.com/discussions/looking-for-layout-help-memorize-this-first-dsvw-vd~2699918): (Original comment to which Marcolo was replying: This is about being able to look at a layout and seeing in one second whether the fridge, sink and prep space are in the right place.) Repeat after me: Ice. Water. Stone. Fire. Say it again: Ice. Water. Stone. Fire. In that order. Got it? I've been away only about a year or so, and just look at the fine mess you've gotten yourselves into. Stoves stuck between sinks and fridges. Islands sticking out like J-wow's backside. Dishwashers next to ranges. Cats sleeping with dogs. "I'm not suuuuure why I need a prep sink." Enough! Ice. Water. Stone. Fire. Remember it. That's the recipe for every home-cooked meal ever made. Every one. Of course I'm not talking about baloney sandwiches or nuked chicken fingers. I mean, meals you actually cook. I don't care if you're making hamburgers, spag bol, shumai, boiled dinner, mac & cheese, or fish puking up its own tail (Ever see that? It's called en colere, it's completely gross yet strangely cool)--you're following the same four-word recipe. ICE. This is your fridge or freezer. Your pantry. Your stolen shopping cart full of cat food. The un-insulated back porch where your grandmother stores that stuff she uses to make that stuff you like. Wherever you store your uncooked food--that's Ice. It all starts here. WATER. You start a cooked meal by taking food out of Ice and bringing it to Water. Water is the sink you use to prep. There, you wash the food. Maybe you mix it with water. At minimum, you rinse your hands and utensils. At least, if you want to stay alive, you do. There was a woman here a couple of years ago who insisted she never used water to prep. She doesn't post anymore, because dysentery. STONE. Then you bring the food to Stone. As in, you know, granite, soapstone, marble. Or wood. Or formica, or whatever else your prep surface might be. You chop, you julienne, you trim, you pull little wriggling things out of your broccoli and show them to your annoying niece until she screams and leaves you the hell alone in the kitchen finally. Whatever. While you are doing this, you frequently bop back and forth between Stone and Water, as you clean your hands or rinse the wrigglers off your knife. The NKBA says this bit of Stone should be a minimum of 36" wide by 24" deep. But you really want bigger. FIRE. Next it's on to Fire--your range, oven, cooktop, whatever. Obvious. This is where the magic happens. You sear a steak, bake a pie, or watch a soufflé rise to fluffy heaven until your damn niece comes storming back into the kitchen slamming doors. Anyway. So, are you doing a layout? Memorize this recipe first. Because this is the primary order you will be working in your new kitchen. Set it up so you don't have to backtrack fifty times a day every time you cook. Also, do not make yourself dodge people getting glasses out of the dishwasher, or rinsing off whatever the hell they got on their hands which, P.S., they already wiped all over your upholstery. Make sure you have clear, unobstructed lines between Ice, Water, Stone and Fire. What? No, that doesn't mean they all need to line up in a row. They're usually in a triangle of some sort, though not always. This is why we may recommend a prep sink for you. It's not because we get a commission on them, although we frikking well deserve one at this point. It's because in your particular layout, your main sink is not located where it needs to be. It may cross paths with other kitchen invaders. Or it simply fails to follow the order Ice-Water-Stone-Fire in a really glaring and inefficient way. Ice. Water. Stone. Fire. Now you know the recipe. Go make something with it....See Moredcarch7 d c f l a s h 7 @ y a h o o . c o m
2 years agolast modified: 2 years agoplllog
2 years agoamylou321
2 years agolast modified: 2 years agonancyjane_gardener
2 years agoMrs Pete
2 years agolast modified: 2 years agoplllog
2 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
2 years agoLars
2 years agoIg222
2 years agoLars
2 years agoplllog
2 years agolast modified: 2 years ago
Related Stories
KITCHEN COUNTERTOPS7 Low-Maintenance Countertops for Your Dream Kitchen
Fingerprints, stains, resealing requirements ... who needs ’em? These countertop materials look great with little effort
Full StoryKITCHEN DESIGN11 Must-Haves in a Designer’s Dream Kitchen
Custom cabinets, a slab backsplash, drawer dishwashers — what’s on your wish list?
Full StoryKITCHEN DESIGNDream Spaces: 12 Beautiful White Kitchens
Snowy cabinets and walls speak to a certain elegance, while marble counters whisper of luxury
Full StoryTHE ART OF ARCHITECTUREWilliam Krisel’s Twin Palms: A Modern American Dream
This innovative Palm Springs housing development turns 60 this year. See why it’s as relevant as ever.
Full StoryBEFORE AND AFTERSKitchen of the Week: Bungalow Kitchen’s Historic Charm Preserved
A new design adds function and modern conveniences and fits right in with the home’s period style
Full StoryREMODELING GUIDES5 Trade-Offs to Consider When Remodeling Your Kitchen
A kitchen designer asks big-picture questions to help you decide where to invest and where to compromise in your remodel
Full StoryKITCHEN DESIGN9 Questions to Ask When Planning a Kitchen Pantry
Avoid blunders and get the storage space and layout you need by asking these questions before you begin
Full StoryDREAM SPACESGet the Details: 4 Grand Dream Kitchens
High-end materials and spacious floor plans are the stuff dreams are made of
Full StoryKITCHEN DESIGNKitchen Recipes: Factory Cart Inspires a Dream Cooking Space
These homeowners' kitchen was almost nonexistent, so they whipped it up from scratch. See what they cook there and get the recipe too
Full StoryMY HOUZZ TVMy Houzz: Olivia Munn Thanks Mom With the Kitchen of Her Dreams
The actor hires a design professional to help update the kitchen, living and dining areas
Full Story
amylou321