I have seen different cooktop islands and ventilation variations at friends’ places. I always get the impression that the extractor hood over a cooktop island is not as effective as with a regular cooktop in the kitchen countertop. Since I often need a lot of space for cutting and food preparation, I would like to have a large working island. Personally, I don’t mind facing away from the guests while cooking. Do you have any experience with this? Cooking on the island or on the main kitchen countertop? And which type of extractor hood is truly powerful?
Thank you in advance!
Thank you in advance!
C
chand19865 Mar 2018 14:15ypg schrieb:
We don’t use schedules when cooking.Hmm. It might be that over the weekend I/we cook a four-course menu for guests in the evening, while at the same time preparing the soup and Bolognese for the following week, and a large pot of broth is simmering because our canned supply has run out.
I relax while cooking, but to reach my usual meditative state with that workload, no process works without prior planning.
By the way: For something like this, you don’t just quickly wash and chop vegetables. That might work for one or two dishes. Afterwards, tasks repeat in batches; otherwise, you’ll never finish.
P.S.: I don’t have schedules that don’t also include time for the “vinification” (wine appreciation) of the staff. After all, you want to enjoy life.
When planning a kitchen, the behavior and needs of the cooks are very important, I would summarize it that way.
With your workload, chand1986, I would say 3 sinks and 4 cooktops (-:
For me, the Thermomix will probably be enough (-:
P.S.: I’m looking forward to my huge sink (Systemceram Centra 90, country-style kitchen). I think I’ll be able to bathe the kids in it, so I don’t need a second one, especially since everything goes in the dishwasher anyway except the frying pan.
With your workload, chand1986, I would say 3 sinks and 4 cooktops (-:
For me, the Thermomix will probably be enough (-:
P.S.: I’m looking forward to my huge sink (Systemceram Centra 90, country-style kitchen). I think I’ll be able to bathe the kids in it, so I don’t need a second one, especially since everything goes in the dishwasher anyway except the frying pan.
Fummelbrett schrieb:
I’m not really convinced by downdraft systems. For one, I can’t imagine they’re easy to clean, and secondly, the space they take up on or next to the cooking surface bothered me in the systems I’ve seen “in action.” Another thing I can’t picture is whether these devices effectively remove steam when you have a 30-liter (7.9-gallon) pot boiling or a canning appliance running.They do remove steam – ours even works well with very tall pots or when frying. Of course, you wouldn’t place a canner over 50 cm (20 inches) tall on an induction cooktop, right?
The space they require is about 5–7 cm (2–3 inches) on each side of the stove in our setup (I don’t recall the exact measurement right now).
The Homeier system is designed so that liquids like water can enter without causing damage.
Cleaning is simple: we just remove the stainless steel insert and put it in the dishwasher. Done and clean.
Well, at least I do. The thermal cooker will, of course, be placed under the extractor hood; it’s not only used for canning (which takes about 2 hours), but also for cooking Bolognese, broth, and similar dishes.
By the way, I have now moved away from induction. It will be a standard ceramic glass cooktop.
By the way, I have now moved away from induction. It will be a standard ceramic glass cooktop.
C
chand19865 Mar 2018 15:42Fummelbrett schrieb:
By now, I have moved away from induction. It will be a standard ceramic glass cooktop.Reason?