Experience with a very narrow kitchen table?
Daniel
9 months ago
last modified: 9 months ago
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Daniel
9 months agolast modified: 9 months agoRelated Discussions
Narrowed-down refrig. choice- opinons, experiences
Comments (12)Your two questions are the same as my 2 big questions so I'll give you what I have learned in my search for the ideal fridge. 1. Fagor definitely makes lots of little weird noises that they describe in their Use and Care Guide as normal for the fridge. It's available in PDF on the web. Another GW post mentioned these noises yesterday, here or in kitchens. 2. The three larger Blombergs are half-half (that is my term for it). The Freezer is Frost Free (which suits me fine) and the top portion (Fridge) is Static Cool (which I love) and that is definitely not Frost-Free. Your fresh produce lasts longer. Frost-Free circulates air which dries out all your stuff, and the Frost-Free proces removes humidity from the air which then dries your stuff out even more, continuosly for ever and ever. If you are willing to spend thousands more, you would get a fridge that managed to be both Frost-Free and not dry your produce too fast. Static cool keeps humidity high in the fridge portion. Air does not get mixed with the Freezer air. This is good. I can't explain how it helps reduce bacterial growth ("rot") but it does have a positive impact there too, so things stay good longer. Summit has a lot of models, that often seem almost the same. Some Summit Fridges are Frost-Free, some are Static Cool, some are Automatic Defost (this doesn't mean you 'defrost' them...) Some Summit Freezers are Frost-Free, some are Manual Defost. Some models may be semi frostfree like the Blomberg... (In fact, they may come from the same factory). They have a lot of options, but not in 27.5" or 28" wide. I would check to see if the 28" Summit you are looking at is the same internally as the Blomberg. Email to Mark AT summitappliance (.com) and he will answer a day or two later. He is a high level guy who you might get transferred to if you called and went through a hundred questions. Often the tech support people can give you a first level answer but not any more information. HTH -david...See MoreAdvice: very narrow galley kitchen
Comments (12)Also to consider is an interesting idea in the new Consumer Reports kitchen issue that I actually haven't seen covered here many, many times already. Nothing's new under the sun when it comes to layout, of course, but they reported as a trend the laying out of narrow kitchens with all storage floor to ceiling (or however high) on one side, allowing the main side to remain open counter devoted to work space. It makes excellent sense for some situations as in a narrow kitchen it would provide very generous storage space a quick pivot from a nice spacious work counter. And that middle area that's usually air space above a counter would instead be very convenient-height storage for the most commonly needed items. The sort of setup where a 7-foot width to work with could be an asset, and basically like some of the recommendations Charlikin is considering. Like her, an issue would be the fridge, which would need to be storage-depth or not much more one way or the other, either by buying a shallow one or by borrowing a foot of depth from a spot on the other side of the storage wall. Regarding mention of a dining area (hi, Laurence), years ago a friend had a long narrow kitchen with a very cushy comfy seat and table built in across the far end from the door. (Lots of cushions covered with sari-print fabric, that's how long it was.) Anyway, even though they had no kids, lots of people were always dropping by and hanging out there with the cook. There was no window, but they did cut a little opening in a side wall for a kind of surprise diagonal view across the entry and a bit of the living room....See MoreWolf cooktop and oven in very narrow NYC galley kitchen
Comments (10)1)You should post this in the appliance forum. 2)Since you live in a NYC apartment I assume you can't vent directly outside? You need a recirculating hood? The grill will absolutely overwhelm the hood with smoke and grease and a recirculating hood can not expel heat. It will be like grilling in a cell inside a Chinese prison. 3) In your situation I would strongly consider induction. They require less powerful venting since they produce less excess heat and no combustion byproduct. Thermador offers the most powerful but you can't "bridge two burners" to set a grill/gridle plate on top. Wolf and Miele also make excellent induction cooktops. Any of these are more powefull than wolf gas cooktops/modules. As a bonus induction cooktops look very streamlined. Very minimalist Manhattan. If you want indoor grilling and adequate ventilation move out to Long Island or Westchester County LOL. Here is a link that might be useful: Appliance Forum...See MoreVery Narrow Kitchen in Colonial Cabin...suggestions?
Comments (28)Staining cabinets are way much easier then painting them. Your cabinets look like they're in excellent shape. The also have a shaker style to them. I agree to not paint them. I would stain them one of these colors. With a little degreaser wipe down, sand grit paper, a sander,and cloth you can refinish the cabinets for way cheaper than you would pay someone to do them. Maybe make it a spring or summer week long project. Here are some cool stain ideas. I love the burnt oak stain with all the wood veining showing....See MoreDaniel
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