Magazine article Sunset

Kitchen-Design Ideas from Senior Food Editor Jerry Anne Di Vecchio

Magazine article Sunset

Kitchen-Design Ideas from Senior Food Editor Jerry Anne Di Vecchio

Article excerpt

RANGES. When we planned the first kitchen, there was a big difference between commercial and residential cooking equipment. Now, as then, we use residential equipment. But today commercial-quality equipment designed to work well in a home is available, and that's what we've chosen. It's quiet and well insulated. Also, most manufacturers now have a stainless steel or brushed-chrome line that makes it easy to coordinate a number of different brands at different prices, which we wanted to do in order to approximate the range of equipment Sunset readers use.

REFRIGERATED DRAWERS. These handy and efficient products give each work area its own cold storage compartment. They save a lot of steps and are easier to use than conventional refrigerators because you can see everything at a glance as you look into them from the top.

COUNTERS. We had butcher-block counters before, and they were perfect for chopping and other food preparation, but it was a mistake to use them near water-spills or splashes invariably caused spotting and discoloration. …

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