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Feb 6, 2008 09:13 AM

Designing your Dream Kitchen

I just move to a new city and have been looking at buying a new house. The problem is, that the kitchen is the most important room for me, and also the most difficult and costly room to remodel if you want to make changes. That's one of the reasons I am now planning to build a new house this spring/summer. I'm just in the contract phase now with a contractor, but already am getting excited about the possibilty of having my kitchen be EXACTLY what I want.

Unfortunately, I won't have an unlimited budget, but I will be looking for the best applicances I can afford, and can have nice materials such a granite, wood and tile.

If you could have your DREAM kitchen....what would you put in it? What little things would you consider to make your current kitchen better? What do you like about your current kitchen that you think others would find useful?

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  1. I plan to do the following to my kitchen once its footprint has been expanded:
    1) Install large windows along the entire east wall to capture as much natural light as possible.
    2) Use basalt flooring to add a modern yet permanent feel.
    3) Bust out wall between kitchen and dining room for a bar/pass thru which looks inviting and will also make both rooms feel bigger.
    4) Install a banquette which is also adds an inviting feel and can provide a little extra storage.

    Note: I like nothing about my current kitchen.

    1. A hood! I create so much smoke in my apartment that I'm always running to take the smoke detector off of the ceiling. By this point, the detector refuses to stay on the ceiling. Lots of BTUs would be nice as well -- I do a lot of stir-fries. Granite is a must -- I love the fact that I don't have to worry about putting a trivet underneath a hot pot. Lots of counter space is great. And I wish I had a decent size pantry. I've got over 70 herbs and spices and am running out of room. And I'm tired of storing a lot of my pots and pans in the oven. Using the oven can be a bit of a pain. This is also not a requirement but would be really nice is dual ovens. And I think a garbage disposal is really useful.

      1. granite counters that open to the dining area so the counter can double as a buffet service. undermount sinks are a must for me, I hate the gunk that happens with drop in sinks. a nice braun rangemaster hood to pull the smoke and it has the heat lamp and drop down shelves to hold or rest foods

        1. We completely redid our kitchen about 3 years ago - gutted everything to the walls and started from scratch. Virtually all of our ideas have worked out well, but the two that really stand out in my mind are: (1) a second sink (prep sink) close to the range, and (2) adequate lighting, particularly under cabinets. As a close third, if you have the space and the budget, go for a 48" professional style range with quality hood (external blower, if you can do it). We virtually never need all the burners going at the same time, but simply having the extra space on the stove top makes it worth it.

          2 Replies
          1. re: FlyFish

            We redid our kitchen a few years ago. One of the best things i ever did was buy a 60" wolf stove with two ovens. I LOVE this stove, and it performs up to task ever time. The hood is also a great thing, removes smoke very quickly and with easy. My one regret, i didnt get the french top. I opted for the standard burners and a grill. The second deep sink is also a great option. One thing not to over look, the wine cooler(s).

            1. re: baldwinwood

              I used to have a 60-inch Wolf with six burners, griddle, two ovens, and a salamander. A real hot rod. Lost it in divorce. Miss the stove much more than the wife. Having six burners is REALLY nice. Turned out many a delicious meal fast with the salamander. Do not skimp on the range. That's my best advice.


          2. Cool, highly-functional non-traditional cabinet configurations.

            I'm not really informed about current kitchen trends or what's now standard (I've only ever cooked in my family's small, traditional kitchen, in my rental apartments, dorm suites, or in the rentals of friends). But what I've seen on television design shows, Alton Brown's set, and in a couple of fancy co-ops that I DEEPLY envy are those deep drawers and the shallow trays and slide-out things that you access from the side. No getting on my hands and knees to dig out my odd-sized cake pans or last box of pasta out of the back of a dark cabinet (and having the cats climb in after me and chasing them out...)? Sounds great.