Cherise Lefevre Kitchen Appliances December 01, 2017 06:46:13
The other drawback is that only magnetic (i.e. steel) cookware can be used. The steel content of the cookware can be tested by taking a small magnet to the store. But Fisher Knott says clients don t bat an eye at this limitation either."Today cooking has become an important part of the social activities of the home and good cookware is part of that. Often buying new cookware is part of the kitchen remodel anyway. We explain that the cooktop and cookware are part of a complete cooking system so they plan on that."
There are only two drawbacks to consider. The first is pricing which tends to run approximately 20 percent higher than more conventional stoves she estimates. But she has found that for most clients especially in the mid- to upper-end kitchens that incremental addition isn t a deal-breaker."Most clients are looking to upgrade their kitchens when they remodel and they are looking for better performance rather than the cheapest price. I ve never found induction cooktops to be a hard sell when they see what they provide."
You can get more options than you ve ever imagined in a new range from a stove that actually keeps food cold then turns itself on and cooks it to one that includes a microwave drawer as well as an oven. Features that used to be considered premium are now standard on many ranges including smoothtops sealed burners on gas cooktops and self-cleaning ovens. Even stainless-steel finishes which continue to be in high demand have dropped in price according to Consumersearch.com a website that evaluates product reviews from a wide variety of sources.
The cooktops provide a number of benefits Fisher Knott notes. Foremost is safety especially in homes with children since there is no heat on the cooking surface only in the pan. Energy consumption can be cut by 10 percent to 20 percent by using an induction cooktop rather than a more conventional type of stove again since only the pan is heated according to a study by the American Council for an Energy Efficient Economy.
The warming drawer is a pro-quality feature that s ideal for homes where a quality home-cooked meal may be ready before everyone s ready to eat. Ken Dempsey has one in his own kitchen and says"If you have a schedule-crazy household like me once you have one you d never want to live without it again. It keeps food at the ideal temperature without drying it out and without cooking it more."
"A pro fridge like a Sub-Zero is huge and it s really meant for people who need to store a lot of ingredients for constant cooking says Sue Adams."They do have better seals on the doors and compartments at different temps so different things won t spoil and special gaskets so odors won t go from one compartment to another.". But if you re not a fervent cook the big fridge is unnecessary she says."You can afford to let a lot of milk go sour for the difference in price between a Sub-Zero and a residential model she says. If you do opt for a Sub-Zero refrigerator Adams advises against the optional glass doors."Do you really want people to see inside your refrigerator?" she asks."And if all they d be seeing is your takeout boxes you may want to reconsider the purchase altogether."