The new residential kitchen

[dennisw]

http://online.wsj.com/article/SB1000...148926950.html

Apparently there's a new trend in residential kitchens which for me makes complete sense. The move is towards functionality and away from traditional kitchen design.

"We are in a movement where we're suddenly focused on what the kitchen should truly be," said Eric Ripert, the famed chef at New York's Le Bernardin. "And what we've seen is that most residential kitchens, while sleek, are totally dysfunctional. They were built by an architect to be beautiful, not to be used by a cook."

I'm not a chef or trained as one, but I like to cook. My particular kitchen is traditionally styled which makes it frustrating at times. Not just dealing with the nic knacks that find there way into the working area, but the lack of clarity or priority of design related to the main activities which takes place in kitchen: cooking.

Dacor, Sub-Zero, Kohler and Kraus are among the companies that have released products geared toward "chef-style" kitchens, including wine stations, extra-wide refrigerators and storage units for pots and pans. Earlier this year, the German brand Dornbracht unveiled an electronic sink-and-faucet outfit that can be controlled by a foot sensor, a feature inspired by professional kitchens.

On one hand, creating a more efficient working area is a step in the right direction. However, the up scale appliances with the eye popping price tags are not my idea of an improvement. Maybe for the one percenter who has a passion for cooking. Personally, I believe the key and dramatic changes will relate to cooking surfaces and utilizing restaurant style sinks which make cleaning pots and pans easier. An example would be the kitchen designed and built by Cheng Design.

thumb61-96f147ced3d7301ad350ec5ae762e6eb.jpg

http://www.chengdesign.com/

Fu-Tung Cheng is the most instrumental person in the concept of concrete countertops and most of his kitchens have a feng shui feel to them leaning towards simplicity and efficiency.

In this regard, I had a intense discussion with a designer friend of mind. It's my belief that in the future there will not be living rooms and kitchens as we know it; there will be living kitchens. A place where folks congregate while food is being prepared and eaten. It will be the central hub of the family.

It will be interesting to hear the opinions of our in-house food experts related to this subject.

[Team Sergeant]

"We are in a movement where we're suddenly focused on what the kitchen should truly be," said Eric Ripert, the famed chef at New York's Le Bernardin. "And what we've seen is that most residential kitchens, while sleek, are totally dysfunctional. They were built by an architect to be beautiful, not to be used by a cook."

I've met Eric Ripert and read his books, he's probably the #1 chef in the United States right now. I could not agree more with the above statement, kitchens look nice but are not made for chef's. How many residential kitchens employ an "electric" stove? You'll never see that in a chef's kitchen..... and how many residential kitchens have a microwave built in above that electric stove..... another thing you'll ever see in a real chef kitchen....

[Roguish Lawyer]

Watch it, our microwave makes awesome bacon with minimal mess!

[mark46th]

My kitchen is small. The biggest problem I have is no counter top space. Plus, my wife thinks everything should be out of sight. I like everything out and available. She won. Happy wife, happy life...

RL- Microwave bacon ain't that bad...

[JJ_BPK]

4. Discovery WineStation, Dacor, $5,299

With the touch of a finger, Dacor's free-standing Discovery WineStation dispenses up to four bottles of temperature-controlled wine in taste, half-glass or full-glass amounts. It offers dual-storage zones to keep red and white wine at optimal temperatures for up to 60 days, and includes a locking device to keep children out.

I hope this is available in a WHISKY version??

[Divemaster]

Originally Posted by JJ_BPK

I hope this is available in a WHISKY version??

I bet it was available in beer before wine.

[Team Sergeant]

Originally Posted by Roguish Lawyer

Watch it, our microwave makes awesome bacon with minimal mess!

Microwave ovens are only good for reheating day old Chinese food...

Microwave bacon, blasphemy!!!

[Stopp700]

Where is the TV located......

[Loadsmasher]

I really like the customization available with the use of poured concrete countertops. Looking around online I found several instructionals (for purchase) for the DIY types. Anyone here have any experience in pouring these?

[98G]

Some things that worked well for my kitchen, but drove installers crazy...

1. Microwave drawer that can double as a warming drawer with a window. I never liked warming drawers or microwaves but at Thanksgiving with a large group, it gives me a helpful edge if I mis-time something along the way. And it keeps the microwave out of the way.

2. 5 gas burners with one large for a big paella pan or griddle.

3. Commercial kitchen pot filler next to stove for making soups.

4. Warming lights (Viking) over the stove with a flip up shelf so I can stage some things -- again, with a larger # of people eating at once.

5. Two drawer dishwashers so I can clean up as I go and have some flexibility for crystal versus baking dishes...

I never understood the use for a microwave. Takes the control out of cooking. Seems like a great way to under or over cook something. It dries out bacon. Kind of loses the point of bacon...

Ditto for slow cookers. A dutch oven works just fine or set the over itself on a lower setting and a timer. One less thing to clutter up the kitchen.

Again a minimalist, I use a knife instead of a food processor. It may take slightly longer, but with clean-up, it may be about the same. Besides, I like chopping things up

Clean countertops person here, so that I have room for all my prep for the specific meal planned. Plus everything stays clean so the seasoning I add is the only seasoning added.

[dennisw]

Originally Posted by Loadsmasher

I really like the customization available with the use of poured concrete countertops. Looking around online I found several instructionals (for purchase) for the DIY types. Anyone here have any experience in pouring these?

I've made around 7 concrete countertops so far. Some came out great, some not great. Cheng has some books and dvd's at the following:

http://store.concreteexchange.com/CH...OJECT-DRAWINGS

Here's some online videos.http://www.concreteexchange.com/all-...to-videos.html

Personally, I would recommend buying the books and dvd's.

Also, you need to realize before you make the journey that concrete countertops are cool but they are somewhat fragile. Fragile in the sense that you cannot allow citrus base cleaning products to sit on the surface for any period of time as it will eat into the concrete.

They are very cheap to make, but acquiring the polisher, polishing pads, sink knock-out, etc. can be expensive.

[dennisw]

Originally Posted by 98G

Some things that worked well for my kitchen, but drove installers crazy...

1. Microwave drawer that can double as a warming drawer with a window. I never liked warming drawers or microwaves but at Thanksgiving with a large group, it gives me a helpful edge if I mis-time something along the way. And it keeps the microwave out of the way.

2. 5 gas burners with one large for a big paella pan or griddle.

3. Commercial kitchen pot filler next to stove for making soups.

4. Warming lights (Viking) over the stove with a flip up shelf so I can stage some things -- again, with a larger # of people eating at once.

5. Two drawer dishwashers so I can clean up as I go and have some flexibility for crystal versus baking dishes...

I never understood the use for a microwave. Takes the control out of cooking. Seems like a great way to under or over cook something. It dries out bacon. Kind of loses the point of bacon...

Ditto for slow cookers. A dutch oven works just fine or set the over itself on a lower setting and a timer. One less thing to clutter up the kitchen.

Again a minimalist, I use a knife instead of a food processor. It may take slightly longer, but with clean-up, it may be about the same. Besides, I like chopping things up

Clean countertops person here, so that I have room for all my prep for the specific meal planned. Plus everything stays clean so the seasoning I add is the only seasoning added.

How often do you actually use the kitchen pot filler near the stove?

We also have a two drawer dishwasher which I like. At first I thought it was a pain, but now I really enjoy using it.

[Loadsmasher]

Originally Posted by dennisw

I've made around 7 concrete countertops so far. Some came out great, some not great. Cheng has some books and dvd's at the following:

http://store.concreteexchange.com/CH...OJECT-DRAWINGS

Here's some online videos.http://www.concreteexchange.com/all-...to-videos.html

Personally, I would recommend buying the books and dvd's.

Also, you need to realize before you make the journey that concrete countertops are cool but they are somewhat fragile. Fragile in the sense that you cannot allow citrus base cleaning products to sit on the surface for any period of time as it will eat into the concrete.

They are very cheap to make, but acquiring the polisher, polishing pads, sink knock-out, etc. can be expensive.

Great resources, thank you. If you have any other insights into making concrete countertops and how they have worked out for you, please share.