Bought a house, estimated the renovation budget plus 10-15% for inevitable extras, and we set aside 5000 EUR for the kitchen!!!!
That’s how it started... at first, I was in a bit of shock, but we still had time. First step: remove all the walls for a new layout—I need space...
Let’s start with the (according to the agent) move-in ready property. The small kitchen, just under 8 square meters (about 86 square feet), had its 1970s pass-through removed. The wall including the kitchen door is gone! The wall next to the cellar stairs is gone too! Actually, the entire slanted wall, nearly 7 meters (23 feet) high, removed completely...
The window had to go as well since we needed a different working height than the standard 90 cm (35 inches). New screed installed, we switched to underfloor heating, all electrical wiring and water pipes are new.
After almost six months, the realization slowly sank in: the kitchen budget will not exceed 5000 EUR, so we had to look for a used kitchen... something special, but very cheap.
The search criteria: within a 100 km (62 miles) radius, up to 1000 EUR, because I still want new appliances.
That’s how it started... at first, I was in a bit of shock, but we still had time. First step: remove all the walls for a new layout—I need space...
Let’s start with the (according to the agent) move-in ready property. The small kitchen, just under 8 square meters (about 86 square feet), had its 1970s pass-through removed. The wall including the kitchen door is gone! The wall next to the cellar stairs is gone too! Actually, the entire slanted wall, nearly 7 meters (23 feet) high, removed completely...
The window had to go as well since we needed a different working height than the standard 90 cm (35 inches). New screed installed, we switched to underfloor heating, all electrical wiring and water pipes are new.
After almost six months, the realization slowly sank in: the kitchen budget will not exceed 5000 EUR, so we had to look for a used kitchen... something special, but very cheap.
The search criteria: within a 100 km (62 miles) radius, up to 1000 EUR, because I still want new appliances.
Regarding teppanyaki: my sister has an indoor one in her older house. Used it once. Cleaned for 5 hours. Never again.
They have a Weber grill right outside the patio door. They turn it on, take the meat out of the fridge, pat it dry, place it on a plate. By then they have covered 10m (33 feet), and the grill is at 300°C (572°F), then quickly outside – grill – done.
We also have a small Weber grill right by the patio door. Since moving in, I haven’t cooked any quick-fried dishes in the kitchen. Probably also because a gas cooktop is a pain to clean.
Next to the gas cooktop, we have a 30cm (12 inch) induction cooktop, which my wife insisted on. Never used it, gas is our go-to. But I always planned to buy a suitable cast iron griddle plate. Then you could probably make great pancakes for many people... or something like that...
Regarding steam cooking: we don’t get the hype. I wanted the hottest oven for pizza and steam injection for bread, plus pyrolytic cleaning for easy maintenance. Only the most expensive Siemens model has all that now — steam cooking, meat thermometer, Wi-Fi, microwave… sigh…
Acquaintances like to steam vegetables in the attic kitchen. All kinds of vegetables go in there because it is supposedly much better, they say.
They have a Weber grill right outside the patio door. They turn it on, take the meat out of the fridge, pat it dry, place it on a plate. By then they have covered 10m (33 feet), and the grill is at 300°C (572°F), then quickly outside – grill – done.
We also have a small Weber grill right by the patio door. Since moving in, I haven’t cooked any quick-fried dishes in the kitchen. Probably also because a gas cooktop is a pain to clean.
Next to the gas cooktop, we have a 30cm (12 inch) induction cooktop, which my wife insisted on. Never used it, gas is our go-to. But I always planned to buy a suitable cast iron griddle plate. Then you could probably make great pancakes for many people... or something like that...
Regarding steam cooking: we don’t get the hype. I wanted the hottest oven for pizza and steam injection for bread, plus pyrolytic cleaning for easy maintenance. Only the most expensive Siemens model has all that now — steam cooking, meat thermometer, Wi-Fi, microwave… sigh…
Acquaintances like to steam vegetables in the attic kitchen. All kinds of vegetables go in there because it is supposedly much better, they say.
F
Fummelbrett!27 Feb 2020 10:02@Climbee I think it’s a pity that you rarely use the Teppanyaki cooktop. I really like it – but honestly, I’m not sure how often I’d use it myself. We have a separate Teppanyaki grill, but it hasn’t come out of the cabinet once in the last six years. The only dishes I can think of are shrimp or salmon, but those also cook well in a regular pan and probably require less cleaning, as I see it. But if after a few years you still don’t use the cooktop much, you could probably replace it with an induction cooktop. For bigger cooking sessions, you could also get a separate portable induction cooktop – we just bought one, and right now there’s a beef broth simmering gently in a 36-liter (9.5 gallons) pot on it. After use, it just goes back in the cabinet.
When planning our new kitchen, I decided against a steam oven mainly because of the cleaning. I’m really worried that I might neglect it and end up with mold because I forgot to empty or wipe something. I have to admit, I’m not very keen on cleaning and prefer to keep things simple rather than complicated. I think highly of the steam inserts with matching pots from Ikea – sometimes I stack three of them on top of each other, and after use, I just put them in the dishwasher.
I’m still unsure whether I want a steam injection function with my new oven; some models seem to have problems with it and tend to break down early. For baking bread, the function is definitely great – so far, I’ve just been using a dish of water in the oven.
Do you have a “regular” oven in addition to the steam oven, or just the steam oven? I mostly hear very enthusiastic reviews about steam ovens and how essential they are. So I’d be a bit surprised if yours turned out to be useless. On the other hand, a friend raves about her Thermomix, saying her goulash turns out incredibly tender – until I actually tried that tender goulash myself. Everyone has their own standards, I guess.
When planning our new kitchen, I decided against a steam oven mainly because of the cleaning. I’m really worried that I might neglect it and end up with mold because I forgot to empty or wipe something. I have to admit, I’m not very keen on cleaning and prefer to keep things simple rather than complicated. I think highly of the steam inserts with matching pots from Ikea – sometimes I stack three of them on top of each other, and after use, I just put them in the dishwasher.
I’m still unsure whether I want a steam injection function with my new oven; some models seem to have problems with it and tend to break down early. For baking bread, the function is definitely great – so far, I’ve just been using a dish of water in the oven.
Do you have a “regular” oven in addition to the steam oven, or just the steam oven? I mostly hear very enthusiastic reviews about steam ovens and how essential they are. So I’d be a bit surprised if yours turned out to be useless. On the other hand, a friend raves about her Thermomix, saying her goulash turns out incredibly tender – until I actually tried that tender goulash myself. Everyone has their own standards, I guess.
Steam oven.
At the kitchen showroom, we were advised against getting one with a direct water connection. I don’t remember the exact reason. It sounded reasonable at the time. I think the drainage hose tends to rot.
However, cleaning is more effort with a water tank.
I don’t use it enough.
Cookies turned out well. I didn’t notice a difference.
Bread and rolls come out better than in a conventional oven.
Potatoes, rice, and vegetables cook perfectly. I don’t pre-cook them.
I once made a pasta bake in it, which didn’t work out.
Juicing small quantities works well.
A friend cooks baby food in it. She says it works fine.
At the kitchen showroom, we were advised against getting one with a direct water connection. I don’t remember the exact reason. It sounded reasonable at the time. I think the drainage hose tends to rot.
However, cleaning is more effort with a water tank.
I don’t use it enough.
Cookies turned out well. I didn’t notice a difference.
Bread and rolls come out better than in a conventional oven.
Potatoes, rice, and vegetables cook perfectly. I don’t pre-cook them.
I once made a pasta bake in it, which didn’t work out.
Juicing small quantities works well.
A friend cooks baby food in it. She says it works fine.
Cleaning the teppanyaki grill is actually not a problem at all – we have a small sink right next to it. After use, I just run the faucet over the teppan surface, let it soak (if there’s no faucet, you can use a measuring cup or something similar), wipe it down, and then rinse again with clear water mixed with vinegar essence to remove any protein residues. I actually find this easier than scrubbing a pan. But, as I said, we just don’t use it enough.
Induction and gas: I think induction is comparable to gas (although I am also a fan of gas). In any case, the temperature changes on our induction hob are just as immediate as with gas. The only difference is that the induction surface is easier to clean. I’m glad I chose induction instead of gas (which I originally always wanted if it was possible).
I have a combination microwave (steam oven) and a conventional oven, also with a steam injection function (which I have never used because I can just use the combination microwave and don’t have to bother with steaming in cups). The oven can heat up to 300°C (572°F), the combination microwave cannot. So, pizza is always done in the oven (until we have our outdoor oven set up).
For rice, I have a rice cooker – but next time I might try it in the combination microwave. If that works well, the rice cooker can go to the basement. I expected more from the combination microwave. Also, the programmed menu cooking – well... I could do that without the program. You just arrange the food according to cooking times, and the stove reminds you when to act. Not exactly innovative. (Besides, I’m not a big fan of these know-it-all devices – I get annoyed when any appliance like a car, oven, or dishwasher tells me what to do.)
But I still hope that I’m just not using it correctly and that one day I will explore the full potential of the combination microwave and be happy with it.
Induction and gas: I think induction is comparable to gas (although I am also a fan of gas). In any case, the temperature changes on our induction hob are just as immediate as with gas. The only difference is that the induction surface is easier to clean. I’m glad I chose induction instead of gas (which I originally always wanted if it was possible).
I have a combination microwave (steam oven) and a conventional oven, also with a steam injection function (which I have never used because I can just use the combination microwave and don’t have to bother with steaming in cups). The oven can heat up to 300°C (572°F), the combination microwave cannot. So, pizza is always done in the oven (until we have our outdoor oven set up).
For rice, I have a rice cooker – but next time I might try it in the combination microwave. If that works well, the rice cooker can go to the basement. I expected more from the combination microwave. Also, the programmed menu cooking – well... I could do that without the program. You just arrange the food according to cooking times, and the stove reminds you when to act. Not exactly innovative. (Besides, I’m not a big fan of these know-it-all devices – I get annoyed when any appliance like a car, oven, or dishwasher tells me what to do.)
But I still hope that I’m just not using it correctly and that one day I will explore the full potential of the combination microwave and be happy with it.
Fummelbrett! schrieb:
I’m also a bit unsure whether I want a steam burst function on my new oven or not; it seems some models have issues with it and tend to fail early. For baking bread, the function is definitely great – until now I just put a dish of water in the oven.
Definitely yes. We have a Siemens with a tank hidden behind the panel. There is a function for reheating frozen bread rolls. Combined with the good store-brand frozen rolls from Edeka, it’s better than from the bakery.
And then the microwave is included too; it has a pizza mode with microwave. You put the frozen pizza into the cold oven, and 10 minutes later it’s great. Me gusta.
@ Gas VS Induction:
Hmm… Our cooktop, or rather our pots, hum. I only use the induction cooktop for dumplings or boiling potatoes when I need the flames on the gas stove for something else, or if I want to avoid water boiling over.
I hate it when the whole countertop starts vibrating when I turn on the boost.
I love being able to see what I get. Big flame, big heat; small flame, small heat. And flambé by tilting the pan. Plus, I can cook with a round wok – I bought one for 15€ at the tingtong center in Lichtenberg.
fragg schrieb:
big flame, high heat, small flame, low heat Could you please explain what you mean by that? I’m a bit confused right now...
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