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.
Pinky: Combi-steam oven 6805 (now the 7845)
Also, take a look at the Gaggenau model with a water connection – I believe it doesn’t have the annoying cleaning issue. Visually, it’s more attractive anyway, and I prefer the side-opening door since I’m not very tall.
guckguck: Asparagus was also the main reason we wanted a steam oven. Now let’s see if we end up happily cheering *g*
Also, take a look at the Gaggenau model with a water connection – I believe it doesn’t have the annoying cleaning issue. Visually, it’s more attractive anyway, and I prefer the side-opening door since I’m not very tall.
guckguck: Asparagus was also the main reason we wanted a steam oven. Now let’s see if we end up happily cheering *g*
@Climbee,
I've been seeing more and more in the "other" forum that using the attic kitchen (DG) or combination steam oven is considered too much effort just to cook a few potatoes or cauliflower. The same goes for reheating. People who work full-time don’t feel like going through all the hassle in the evening, as there are other tasks to get done.
I bought an all-in-one pressure cooker that does more than just pressure cooking. These devices are affordable, have low power consumption, are easy to clean, and work excellently for a variety of dishes, especially meat. Unfortunately, they take up quite a bit of storage space. Rice tastes great when cooked under pressure—this is how Koreans and Japanese prepare their rice.
A teppanyaki grill would be too specialized for me, and cleaning it wouldn't be my thing either. I prefer high-quality, large frying pans because they are more versatile.
From my research about attic kitchens, these devices seem to be extremely popular in Austria because of dumplings, which I can easily imagine.
Ask the experts in the other forum about these appliances—they will surely know how things stand.
I've been seeing more and more in the "other" forum that using the attic kitchen (DG) or combination steam oven is considered too much effort just to cook a few potatoes or cauliflower. The same goes for reheating. People who work full-time don’t feel like going through all the hassle in the evening, as there are other tasks to get done.
I bought an all-in-one pressure cooker that does more than just pressure cooking. These devices are affordable, have low power consumption, are easy to clean, and work excellently for a variety of dishes, especially meat. Unfortunately, they take up quite a bit of storage space. Rice tastes great when cooked under pressure—this is how Koreans and Japanese prepare their rice.
A teppanyaki grill would be too specialized for me, and cleaning it wouldn't be my thing either. I prefer high-quality, large frying pans because they are more versatile.
From my research about attic kitchens, these devices seem to be extremely popular in Austria because of dumplings, which I can easily imagine.
Ask the experts in the other forum about these appliances—they will surely know how things stand.
H
hampshire27 Feb 2020 16:41On the topic of appliances and such:
At first, my appliance selection process was like @Climbee: I simply thought Gaggenau was great-looking.
Then I defined requirements like @fragg: I wanted an all-rounder and ended up with the Siemens HN678G4S.
I often missed having a second oven when cooking. The aforementioned appliance can do a "steam boost," which is great for bread or roasts, but it is not a steam oven. So I found a somewhat smaller steam oven all-rounder from Siemens and added the Siemens GS658GRS7.
Below that, I then added the warming drawer for plates.
We joked about the second cooking compartment when the main oven stopped working after just a few weeks and still didn’t work after the first repair, so it was replaced. Bad luck, but BSH customer service was really fast and good. It was quite funny – especially since the appliance exploded live in front of the service technician during the second repair attempt (steam tank). He was unharmed but made quite an impressive facial expression.
Since the steam oven also has oven functions, I wouldn’t want to miss it just because it provides a second cooking compartment. When used as a steam oven, I mostly cook vegetables or fish in it. I wouldn’t call the appliance indispensable, but I enjoy having it – it’s certainly not a necessity.
I find the effort to fill and empty the water tank minimal, and the appliance wipes clean quickly after use. I never once considered a water connection or drain.
Thanks to @Climbee for your teppanyaki report. I love that type of appliance and always stand in front of it wide-eyed. The presentation at Bora was stunning! The reasons we didn’t install one were threefold: my wife’s healthy skepticism, the lack of heat compared to a cast-iron pan on an induction cooktop, and that I got hooked on a free-standing induction cooktop. On this, I can place up to five pots or pans freely and move them around while cooking (for example, putting the pot producing the most steam under the range hood (Falmec Marilyn) or bringing what I’m working on closer to me – the power supply simply moves along (Siemens EZ877K2Y1)).
What I also wouldn’t want to miss is boiling water directly from the tap – although after a disappointing service experience today, I would probably choose the Quooker rather than the Grohe Red.
At first, my appliance selection process was like @Climbee: I simply thought Gaggenau was great-looking.
Then I defined requirements like @fragg: I wanted an all-rounder and ended up with the Siemens HN678G4S.
I often missed having a second oven when cooking. The aforementioned appliance can do a "steam boost," which is great for bread or roasts, but it is not a steam oven. So I found a somewhat smaller steam oven all-rounder from Siemens and added the Siemens GS658GRS7.
Below that, I then added the warming drawer for plates.
We joked about the second cooking compartment when the main oven stopped working after just a few weeks and still didn’t work after the first repair, so it was replaced. Bad luck, but BSH customer service was really fast and good. It was quite funny – especially since the appliance exploded live in front of the service technician during the second repair attempt (steam tank). He was unharmed but made quite an impressive facial expression.
Climbee schrieb:
How do you use it? Is there anything where you say: Thank goodness I have the steam oven now – without it, something would be missing?
Since the steam oven also has oven functions, I wouldn’t want to miss it just because it provides a second cooking compartment. When used as a steam oven, I mostly cook vegetables or fish in it. I wouldn’t call the appliance indispensable, but I enjoy having it – it’s certainly not a necessity.
I find the effort to fill and empty the water tank minimal, and the appliance wipes clean quickly after use. I never once considered a water connection or drain.
Thanks to @Climbee for your teppanyaki report. I love that type of appliance and always stand in front of it wide-eyed. The presentation at Bora was stunning! The reasons we didn’t install one were threefold: my wife’s healthy skepticism, the lack of heat compared to a cast-iron pan on an induction cooktop, and that I got hooked on a free-standing induction cooktop. On this, I can place up to five pots or pans freely and move them around while cooking (for example, putting the pot producing the most steam under the range hood (Falmec Marilyn) or bringing what I’m working on closer to me – the power supply simply moves along (Siemens EZ877K2Y1)).
What I also wouldn’t want to miss is boiling water directly from the tap – although after a disappointing service experience today, I would probably choose the Quooker rather than the Grohe Red.
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