Kitchen Appliance Round-Up: Options Abound

by Paulette Soddeman

When remodeling a kitchen, it’s easy to get carried away by the beauty of granite countertops, glazed cabinetry, and gleaming hardwood floors.  But seriously, what is the kitchen all about – it’s the room that houses the appliances that are essential to its core purpose – to store food, cook food, and of course, clean it all up afterwards.  Here’s what’s trending.

Refrigerators: Although they have been around for many years, French doors with the freezer on the bottom remains a popular choice for their convenience of use as well as their aesthetics.  But for those who prefer the sleek, blend-in with the cabinetry look, we are doing cabinet-depth refrigerators, the same depth as standard cabinets.  The only part of the unit that protrudes is the door width.  It’s a nice option if you aren’t able to have a fully integrated unit.  Taking it a step further is to use panels on the door to match the cabinetry.

While accessing water from the refrigerator door is still a must-have for busy households, another option is have an internal water dispenser.  Having it inside means the door stays smooth and uncluttered.  But, if you are constantly filling up water pitchers, consider whether you prefer the convenience of an external dispenser.

Boosting cold storage space are undercounter wine and beverage refrigerators.  In the kitchen, it frees up space in the main refrigerator and also is a perfect for smaller snacks and easier for children to get to.  We’re also seeing this incorporated in a separate buffet or bar area slightly outside the kitchen triangle, which make for a nice gathering spot when entertaining.

Cooking options: The most popular stove that we do is the slide-in stove, which rests on all three sides of the countertop so there is no gap for spills.  It’s a sleek look with no stove back.  Without the back, the backsplash can be more decorative because the view is from countertop to top of hood. However, there is about three inches of counterspace at the back of the stove, so I always advise homeowners considering a slide-in to do it at the time of the remodel.  If it’s an appliance purchase to be made later, that three-inch piece of counter will have to be matched and will have a seam.  That’s particularly important with granite, because it is unlikely to find an exact match to an existing granite countertop.

Popular in Europe for years, induction cooking has been slow to grow in the States, but I find that more people are learning about it and want to try it.  Induction cooks food much faster.  For example, water boils within 30 seconds. It also almost instantly cools when shut off – great when small children are present.  A drawback is that induction-ready pans are required to react to the magnetic elements.

Cooking with steam also is coming into its own because it purportedly retains nutrients in the food and it requires no oil to keep foods from sticking to the pan.  Steam ovens do need to have a water source.

Double ovens are a nice choice if there is space.  But if not, manufacturers are now designing stoves with double ovens that have individual controls – roast a chicken in one and bake biscuits in the other!

Some microwaves also are designed for double use as a microwave and convection oven in one.  Again, perfect if you want a double oven but you don’t have the room.  The microwave/convection looks like a double oven with the same width, but half the height.

As a Sales Design Consultant, I try to stay away from placing the microwave above the stove.  One reason is safety – if a child (or anyone) is trying to use the microwave with a hot stove beneath it, the potential for burns is there.  But the work triangle also plays in.  It’s not functional for someone to use the microwave for warming up or defrosting food when another household member is working the stove. Most people use the microwave to reheat food.  Keeping it separate so it doesn’t compete with someone cooking makes sense.  Relocating the microwave to an above-counter cabinet next to the refrigerator is an ideal layout.

Range hoods: There are many ventilation options for the kitchen.  Range hoods have evolved from being simply functional to a focal point.  Available in stainless, glass, plaster, and wood, free-standing or built in, range hoods are an opportunity to express your style, but they should work with the design details of your kitchen.

Dishwashers: The options for dishwashers are many including a semi-integrated or fully integrated.  Semi-integrated dishwashers can be customized to look like the other kitchen cabinetry, but the controls are visible.  A fully integrated dishwasher has the control panel located at the top lip of the door so it is hidden from view.

Dish drawers are another option. With stacked models, there are two drawers; great for a two-person household because you can run small loads without wasting water or energy.  With a double drawer option, you can also simultaneously wash heavily soiled pots and pans in one drawer and delicate china or glassware in another.  Some companies offer a variety of panels to match existing cabinetry.

Although faucets are not technically an appliance, I do want to mention that the trend, which I think will be long lasting for many reasons, is to have touch faucets.  Delta/Brizo Touch2O® Technology allows you to use an elbow to get the water running as well as the option to use a handle.  Kohler has a sensor model that turns on when you put your hand in front of it. Matching soap dispensers are available where you can use your fist or wrist to pump the soap.

Television: Most people want a television in the kitchen, visible to the cook as well as to those seated.  One option is a wall mount on a swivel base or incorporated in the cabinet above the refrigerator, also with a pull-out swivel base.  With built-in flat screens, a nice option is to switch to a “fireplace” screensaver for ambience.

The really tech savvy might like a smart screen with apps for notes and messages, calendars, and Internet access, built into the refrigerator door.  It is a more costly option and still a niche market.

Kitchen Triangle: With design comes functionally and the triangle connecting the three main work areas – stove, sink, and refrigerator – is important.  As a rule, this area should be no less than four feet and no larger than nine feet.  With bigger kitchens and more prep space and island seating, this rule is a bit flexible.  In larger kitchens, prep sinks can be part of the work triangle, closer to the stove, with a second prep area by the main sink farther away.  This way, multiple cooks won’t bump into each other.  A refrigerator of course is important to the triangle, but it’s not as critical for it to be as close to the stove or sink.  I like to place it between the eating space and the kitchen because you are using it to move items, such as condiments, to the table.