Kitchen appliances - millionaire look without the millionaire price tag advice.

tillycat123

I'm just starting out on a new kitchen project. I love the Roundhouse kitchens style but trying to see if I can get the look at a lot cheaper price. I want the effortless design look.

Anyway had a local kitchen designer out yesterday, so waiting for what he comes back with.

He asked what brands of appliances I was looking for. I'd not really thought about that. All the high spec kitchens I've looked at had Gaggenau but they are waaaay out of my price range. I thought De Dietrich still mega bucks but a start, I have a list Double built in oven, gas 120cm hob, built in microwave downdraught Island extractor. Then I read the reviews and they seem to come out as pretty unreliable product wise and diabolical customer service.

So what decent brands would you say good to take a look at?

kabayiri

We chose all Siemens products recently which look smart to me, if a bit understated.

As an example, I think the combo microwave was below a grand, alongside a double oven.

I'm not sure if you would call it high end though, or anywhere close.

CKdesigner

Hi Tillycat

Gaggenau is easily the most stylish built in appliances but yes VERY expensive.

Miele - my favourite, I think best all round value for money. Some people might still say expensive.

Siemens - Good style and quality for the money, cheaper than Miele.

Neff - Good value solid built in appliances, may be not the most stylish but a good all rounder.

Personally I wouldn't bother with anything else except extraction where I would generally recommend a specialist extraction make like Westin, who have a good range of down draft and ceiling extractors.

Couple of more specific points about the appliances you have mentioned. Double ovens - quite old fashioned now, we only really sell double ovens to replace an old existing one. In a new kitchen single ovens with a compact appliance or a combination of single ovens and compact appliances is the thing now as you choose the right combination of cooking appliances for you.

Gas hob? Modern kitchen then induction is really the way to go or a combination like a 4 burner induction with a gas wok on the side.

BTW - It sounds like you are going to have a nice kitchen, if so then get everything from the one supplier, design, cabinetry, worktop, appliances and fitting. It is absolutely pointless at this end of the market going to different places for different parts of the kitchen, you certainly don't save any money and you just give yourself hassle if something turns up wrong or damaged. Far better off having one point of contact.

Hope this helps a bit.

CK

tillycat123

Really helpful, much appreciated, thank you.

CK designer am I allowed to ask where you are located?

ryder72

Second what CKDesigner has to say.

The only thing I would add though is downdraft extractors are not much more than a hyped up gadget. Heat rises and so do odours from cookings. Downdrafts suck up what they can (not much) and then the rest escapes into the room and settles everywhere in time.

If you are having an island I would strongly recommend a ceiling recessed extractor if you down like or cant accommodate a ceiling hung model. They are unobtrusive, very efficient, very quiet and most importantly - they work. And Westin make some excellent products.

CKdesigner

tillycat123 wrote: »

Really helpful, much appreciated, thank you.

CK designer am I allowed to ask where you are located?

Hi Tillycat

Of course you can! We are in Hertfordshire but will travel.

I will send you a PM with a link to our website.

Thanks

kabayiri

CKdesigner wrote: »

...
Couple of more specific points about the appliances you have mentioned. Double ovens - quite old fashioned now, we only really sell double ovens to replace an old existing one. In a new kitchen single ovens with a compact appliance or a combination of single ovens and compact appliances is the thing now as you choose the right combination of cooking appliances for you.

Gas hob? Modern kitchen then induction is really the way to go or a combination like a 4 burner induction with a gas wok on the side.
...

CK, you are speaking to the converted here. I argued the case for a single oven alongside the combi oven, and induction over gas, but 'her who must be obeyed' knew what she wanted - combi + double. Seemed OTT to me.

I suspect views can become entrenched. If you are used to gas hobs, you stick to gas hobs etc.

ryder72

Apart from the need to potentially buy new pans, there is no reason to not buy induction - its faster than gas, just as controllable, more efficient, nicer looking, easier to clean.

At our studio we have a working induction hob and demonstrate its performance and have a conversion rate for nearly 90% for people looking to buy gas but converting to induction.

shown73

Like the idea of induction hobs, but I'm just a bit confused about the power ratings. I have a double oven halogen cooker which is gradually disintegrating, but is hooked up to a 30amp supply quite happily. I've heard that this would be insufficient for induction, so what would I have to do to run an induction hob and single oven, I wonder?? Sounds like it could be a lot of aggro, if supply had to be upgraded.

Innys

I used to have a gas hob and have recently switched to induction.

I will have to be a dissenting voice and say gas is better.

It is more controllable, heats up quicker and is more versatile. The only benefit of induction is the hob is easier to clean.

Oh, and don't believe the hype, induction hobs do get hot from heat reflected back off the pan. Granted, they don't get as hot as an electric or gas hob, but they seem to retain their heat for longer than a gas one.

CKdesigner

Innys wrote: »

I used to have a gas hob and have recently switched to induction.

I will have to be a dissenting voice and say gas is better.

It is more controllable, heats up quicker and is more versatile. The only benefit of induction is the hob is easier to clean.

Oh, and don't believe the hype, induction hobs do get hot from heat reflected back off the pan. Granted, they don't get as hot as an electric or gas hob, but they seem to retain their heat for longer than a gas one.

It really sounds like something isn't right with your hob, what make is it?

It is impossible for a gas hob to heat up quicker, as a gas hob is barely 20% efficient where as induction is 99% efficient. Without question an induction hob will bring something to the boil in less than half the time of any gas hob because there is no wasted heat energy escaping up the side of the pan like gas.

CK