KITCHEN– ein Ideenbuch von sejas81

Cloud Swift

Gee Hollysprings - someone likes something you don't like so you assume 99% of them are misguided and trying to be like what they see on TV? How rude! FYI, our kitchen in a custom MCM house was built with an island cooktop in the mid '70s - long before HGTV or Food Network and it is pretty common in our neighborhood in houses of that era. I knew I liked it and it worked well for us because I used it for 20 years before remodeling, not because I saw it on TV. We have a 36" rangetop in an 8' by 4' 3" island. Rather than centering the rangetop, we have it toward one side so right to left we have a prep sink, prep area, rangetop, counter. We only have 12" to the left of the rangetop, More would be nice but I find 12" workable - enough room to stage some ingredients for a wok on that burner and to provide a bit of buffer between the aisle and the rangetop. Our island is one level - not a raised bar. Our pre-remodel island was 8' by 4' single level and we found that the 24" between the cooktop and back of the island was enough that people sitting or standing their to chat with the cook didn't get splashed. Our kids grew up in this house and we never had a safety issue with that configuration. We added 3" in the remodel to get a more comfy 15" seating overhang with 12" of storage on the back of the island, not because of any safety issue. We don't have as long an island as Live wire oak suggests but it works fine for us. Sometimes a second person preps using the side of the island next to the prep sink. I like to prep next to the rangetop and I like being able to watch the TV in the family room or chat with those at the island while cooking so prep and cooking on the island work well for me. The 24" of clear area on the back of the island work well for serving when we do a buffet. Sometimes if the buffet includes serving soup, chili, etc, we serve that from the rangetop. That 24" by 8' area also gets used for forming loaves, loading baking sheets or cooling area when doing a lot of baking. Our island ventilation is an island vent from Independent Hood (now Prizer Hoods). It cost more than a wall model at about 2 K. Generally, an island hood will cost $500 to 1000 more than a similar wall hood - that was worth it to us to get the layout that we wanted (and one saves a bit by not having a rangetop backsplash :) ). The island rangetop also allowed us to use the wall space for the wall cabinets and pass through window - if we had the rangetop on the perimeter, we would have had to lose the operable window or some wall cabinets to make a place for it.

Antwort auf: Gee Hollysprings - someone likes something you don't like so you assume 99% of them are misguided and trying to be like what they see on TV? How rude! FYI, our kitchen in a custom MCM house was built with an island cooktop in the mid '70s - long before HGTV or Food Network and it is pretty common in our neighborhood in houses of that era. I knew I liked it and it worked well for us because I used it for 20 years before remodeling, not because I saw it on TV. We have a 36" rangetop in an 8' by 4' 3" island. Rather than centering the rangetop, we have it toward one side so right to left we have a prep sink, prep area, rangetop, counter. We only have 12" to the left of the rangetop, More would be nice but I find 12" workable - enough room to stage some ingredients for a wok on that burner and to provide a bit of buffer between the aisle and the rangetop. Our island is one level - not a raised bar. Our pre-remodel island was 8' by 4' single level and we found that the 24" between the cooktop and back of the island was enough that people sitting or standing their to chat with the cook didn't get splashed. Our kids grew up in this house and we never had a safety issue with that configuration. We added 3" in the remodel to get a more comfy 15" seating overhang with 12" of storage on the back of the island, not because of any safety issue. We don't have as long an island as Live wire oak suggests but it works fine for us. Sometimes a second person preps using the side of the island next to the prep sink. I like to prep next to the rangetop and I like being able to watch the TV in the family room or chat with those at the island while cooking so prep and cooking on the island work well for me. The 24" of clear area on the back of the island work well for serving when we do a buffet. Sometimes if the buffet includes serving soup, chili, etc, we serve that from the rangetop. That 24" by 8' area also gets used for forming loaves, loading baking sheets or cooling area when doing a lot of baking. Our island ventilation is an island vent from Independent Hood (now Prizer Hoods). It cost more than a wall model at about 2 K. Generally, an island hood will cost $500 to 1000 more than a similar wall hood - that was worth it to us to get the layout that we wanted (and one saves a bit by not having a rangetop backsplash :) ). The island rangetop also allowed us to use the wall space for the wall cabinets and pass through window - if we had the rangetop on the perimeter, we would have had to lose the operable window or some wall cabinets to make a place for it.

KITCHEN

UNTERNEHMEN

HOUZZ ERKUNDEN

FOLGE UNS