Hello,
It would be really great if everyone here could just post one or a few pictures showing the current state of their house.
I'll start right away.
For renovations, it’s best to provide a comparison of before and after the remodeling.
Before March 2014:
After May 2015:
It would be really great if everyone here could just post one or a few pictures showing the current state of their house.
I'll start right away.
For renovations, it’s best to provide a comparison of before and after the remodeling.
Before March 2014:
After May 2015:
Matthew03 schrieb:
Slide&Hide here, I would never want to exchange it again, plenty of space and – our main reason – I no longer have to worry about my forearms touching the hot door when it’s open...! We decided against the Slide&Hide and chose the standard Neff oven instead.
How long is the oven door open that you could accidentally bump into it?
Normally, you should close the door as quickly as possible to avoid losing too much heat.
For us, the door is open for a maximum of 1 minute to check or remove baked goods before being closed again.
So bumping into it is hardly possible – unless you’re very forgetful.
At least that was our perspective and it didn’t seem worth an extra approximately 200 € in cost.
Climbee schrieb:
That’s exactly how the Miele was explained to us, and that would be a deal-breaker for me. I also want to be able to set the temperature and the maximum time. But usually, I prefer to just see how much time is left.It might have been the Miele. At the kitchen studio, he just rushed us through the show kitchens, making us try out and look at the dishwasher, cooktop, steam oven, oven, and refrigerator. The idea was “You have to work with them.” He only pointed out special features like Slide&Hide, Neff TwistPad, menu navigation, adjustability of the dishwasher racks, and so on.
I currently have an Amica oven, and it’s terrible. When set to 160 degrees Celsius (320°F), it only reaches 140 degrees Celsius (285°F), and at 200 degrees Celsius (390°F) it heats up to 220 degrees Celsius (430°F). The grill function is very uneven; additionally, even in conventional top and bottom heat mode, a fan is always running, so items at the back take longer to cook than those at the front. Awful. Three years ago, I started putting a 10-euro coin in a jar by the stove every time I got frustrated with the awful oven. By now, I’ve nearly saved up a thousand euros.
For the new kitchen, I want to install a Siemens oven. A rather simple model in terms of functions; I don’t even need a convection setting. A standard door is fine for me, even though the oven will be installed at a slightly higher level. (I found this amusing with my neighbor. She bought her kitchen at a showroom and had her oven installed higher up — but she’s only 1.60 m (5’3”) tall. She can manage light dishes, but lifting a filled roasting pan that high is difficult for her. So after a few months, she had it changed again…)
For the new kitchen, I want to install a Siemens oven. A rather simple model in terms of functions; I don’t even need a convection setting. A standard door is fine for me, even though the oven will be installed at a slightly higher level. (I found this amusing with my neighbor. She bought her kitchen at a showroom and had her oven installed higher up — but she’s only 1.60 m (5’3”) tall. She can manage light dishes, but lifting a filled roasting pan that high is difficult for her. So after a few months, she had it changed again…)
M
Matthew0328 Sep 2018 09:36truce schrieb:
We decided against the Slide&Hide and chose the standard Neff oven.
How long is the oven door open that you could bump into it?
Usually, the door should be closed as quickly as possible to avoid losing too much heat.
For us, it’s open for a maximum of 1 minute just to check or take out baked goods, then it’s closed again.
Hardly any chance of bumping into it—unless you’re very forgetful
At least that was our perspective and not worth about a 200 € surcharge.That’s roughly correct, less than a minute. But even 10 seconds count for me and my argument, because I’ve already brushed my forearm against the door several times when putting things in (after preheating) or pulling them out, and I’ve burned myself. I’m not particularly clumsy, but this way I don’t have to be extra careful and it’s a clear added value for me.
The surcharge for us was about 100 euros, only half of yours. With 200, I might have thought twice with an uncertain outcome
ruppsn schrieb:
It probably also depends on usage habits. I would personally prefer a side door if arm length is an issue. Simpler mechanism, no loss of space inside the cooking chamber, and easy to clean (even with short arms).*sigh* but that would also protrude into the kitchen... okay, if you’re already making the house 2 meters (6.5 feet) wider, which the kitchen would then benefit from (although that might make the ergonomics a bit more challenging).
I’m out of this discussion now (reminds me of conversations about cars and such ).
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