Kitchen Fitting Advice

dancenzo

We want to fit a new kitchen ourselves to save money and need advice on fitting the appliances. We currently have a gas hob and electric oven which I want to replace with an electric hotplate type hob inset into the worktop and separate grill and fan oven in a tall unit. Presumably we need to get a gas engineer to remove the old hob but is it easy to connect up the electric hob, grill and oven? Do we need an electrician to do this and remove the old cooker and who fits the hood? The new hob will be in a different position but near an electric point. I want to move the dishwasher slightly further along and hope that there won't be problems with the plumbing. Are there any no-no's on terms of locating appliances eg. can I put a dishwasher next to a fridge or next to the hob?

Doozergirl

It doesn't really matter where you put your appliances as long as you have a 30mm clearance each side of your hob for safety and ease of use.

We always use a qualified electrician to do the cooker et al, it's recommended that they do.

And, if you have gas, then keep a gas hob. They are simply far better for cooking on. I know electric hobs have come on in leaps and bounds but I'm still sure you won't find Gordon Ramsay cooking on one. To turn the temperature up and down, they're immediate and they never go wrong. I've just found a really sleek AEG black glass top gas hob that sits in line with the worktop so I feel like I've found the best of both worlds.

TomsMom

Doozergirl wrote: »

I've just found a really sleek AEG black glass top gas hob that sits in line with the worktop so I feel like I've found the best of both worlds.

Hi Doozergirl. I've been trying to find out some info about these glass top gas hobs but I'm not quite sure that I understand what they are.

What I really want is something I think isn't made any more. My present hob is a Hotpoint set into worktop with a hinged glass cover that comes down and is flush with the worktop. This keeps it nice and clean and there's only the glass cover to wipe over when cleaning the kitchen. It lifts up when you want to use the hob and acts as a splashback. I bought mine about 10 years ago and we're moving house and I'd love another one (maybe I should remove mine and replace it with something else :rotfl: )

I don't seem to be able to find a hob like this any more and when I say "glass top gas hobs" my hopes rose but they obviously aren't the same. Can you explain what they are please?

Doozergirl

Sorry, TomsMom, it isn't what you're describing. It's one of these:
http://www.comparestoreprices.co.uk/gas-built-in-hobs/aeg-69802ga.asp

The bit that is usually made of ceramic or stainless steel is actually glass that sits level with the worktop. I suppose it's a glass bottom rather than a top, lol!

I don't think they do what you're talking about anymore - I know what you mean but I've seen an inbuilt one - only with freestanding cookers.

fitshase

Doozergirl wrote: »

And, if you have gas, then keep a gas hob. They are simply far better for cooking on. I know electric hobs have come on in leaps and bounds but I'm still sure you won't find Gordon Ramsay cooking on one. To turn the temperature up and down, they're immediate and they never go wrong.

I used to think that until I got an induction hob. As the hob doesn't heat up (it causes the pan to heat itself up), it's as instant and controllable as a gas hob is. The best bit over a gas hob is that it is flat glass with touch panel controls which is really easy to clean (plus the hob top doesn't get hot enough for the food to burn on).

majjie

I'd agree with fitshase about considering an induction hob - these are now being used by commercial chefs, apparently (although they usually have gas too). You may need new pans, though - they need to be magnetic - you can test yours with a magnet.

I'm afraid you're right TomsMom, nobody makes a lidded gas hob anymore ... I spent ages looking for one, for a customer, a few months ago. I recommended either an induction hob, or a lidded free standing cooker, in the end (you can butt the worktops right up to the sides of a free standing cooker these days - if you choose the right model - and avoid those horrible gaps either side).

The gas on glass hobs are good too. You can usually put the pan supports into the dishwasher, instead of wrestling with them in the sink. But you can't use the hob as worktop, when it's not in use.

Oh ... and I think Doozergirl means 300mm, not 30mm as the clearance needed either side of your hob!

Doozergirl

majjie wrote: »

Oh ... and I think Doozergirl means 300mm, not 30mm as the clearance needed either side of your hob!

Sorry yes, I was taught cm at school and am still trying to get used to everyone in building using mm or weird inch language.

Working out the markings for doorways and an RSJ yesterday and it was adding 550mm for the RSJ to rest on, to 28inches for a door, to another 3 inches for architrive and doorlinings :wall: Cue standing around with a big tape measure.

majjie

It's the converting that's the problem ... so you have my sympathy Doozergirl. As long as you stick to one or the other you're ok.

I don't usually have too much trouble with kitchens. Unless you go for some rustic, hand-made stuff - it's all in mm.

The only thing that needs to be converted is table sizes. Funny how people prefer to talk about a 5 foot or 6 foot table - rather than a 1525mm or 1830mm one!