Some homes need nothing more than a basic kitchen enough cupboards, counter work space and appliances to put meals on the table and clean up in time for the next round. But if you or your spouse really enjoy cooking, there are many appliances, storage ideas and design tricks that can make your kitchen a delight to work in. though many of these ideas are just sound planning and will not cost another dime, upgrades like a second sink or a high Btu range will add to the price of your kitchen remodel. Do you must have any of this stuff to turn out good meals? No, but if you enjoy spending time in your kitchen or gain from the great meals that result it can be worth the extra dollars to make your kitchen work flawlessly.

To create this list of ideas and opportunities, we asked cooking teachers, chefs, authors and kitchen designers to name the essential ingredients for a kitchen for people who like to cook. if cooking is not a passion, we think you will want to read on. The professional info we have gleaned will make any kitchen work more proficiently. That means less time spent preparing, cooking and cleaning up, which means more time doing the things you like to do best. “The best cook’s kitchens operate like conveyor belts,” explains Jan Weimer, a Los Angeles?Based restaurant advisor, former chef and author of Kitchen Redos, Revamps, Remodels and Replacements Without Murder, Suicide or Divorce. “They’re organized to accommodate cooking, cleanup and storage without your having to constantly double back.” Professional kitchens are divided into work zones defined by those three actions. Catherine Titus Felix, an Asbury, New Jersey, cooking teacher and former pastry chef, suggests creating a separate dry area for storage of baking and cooking things and another for wet preparation, like filling stockpots and cleaning fish. “While cleanup and wet prep can share one space, separate these actions by installing two sinks, if possible,” she says. “When you entertain, dishes from the 1st course will not pile up in the same space you have to plate and serve the second course.” Then plan your kitchen as indicated by what you cook and how you work.

Ranges and cooktops. Most pro cooks recommend the instant answer of gas for surface cooking and propose ranges or cooktops with high output burners. That used to mean a commercial unit. But true commercial ranges are made for restaurants, not homes. consequently, they’re dangerous and, in many locales, illegal. Commercially adapted ranges, which have been worked on over the last dozen years, have most of the benefits of restaurant ranges with not many of the disadvantages. These high output units, with their 15,000- to 18,000-Btu burners, start at $2,000 to $2,500 for an entry level 30-in. Unit. Most do not require a 1-in. Gas line or structural changes to support their weight as commercial stoves do. they are also scaled to residential cupboards so they do not protrude into the room, are insulated to avoid to get too hot on the outside and frequently come with broilers and self cleaning ovens. If you are shopping for a commercially adapted range or cooktop, look for sealed burners, porcelain coated cast iron grates and an ignition that relights the burners if the flame goes out, suggests Weimer. Check that ranges have an anti tipping device, a safety feature that assists to keep these heavy units from falling over. Also make sure controls are easy to reach and observable with pots on the grates, and that the unit will include a prop stick to hold the cooktop up for cleaning. Do not pay for features you do not need, like a simmer setting. “Nearly all gas burners may be adjusted to that level by eye,” Weimer says.

Most avid bakers favor separate, even heat double electric ovens. If that describes you and you have the space make sure one of the ovens comes with a broiler that gives at least 3,000 watts of cooking power. Also look for racks that pull all the way out and lock in place for safe, easy access to the oven. On the inside, a black interior shows less baked on grime, when a ceramic interior is simpler to clean. Dishwasher. Where you put the dishwasher in a kitchen that produces lots of dirty dishes and pots is more important than the brand you purchase. The best place depends on layout. Two good alternatives are flanking a single sink and in between dual sinks. decide a dishwasher with tough compression springs in the door. Also look for tough, lightweight nylon or graphite racks with padded info that protect glassware and cookware. Weimer recommends picking a model with a rack design that gives the biggest, most adaptable interior space and is configured for your belongings, as well as odd shaped pieces. And because you most likely wash a greater range of cookware and crockery, look for a dishwasher with cycles intended exactly for the things you clean. Examples include a pot scrubbing cycle and a fragile or fragile cycle for china and glassware. An inline heater, which raises water temperature above 120F, cuts grease and baked on food while saving energy by letting you to set your household water heater at a lower temperature. Refrigerator. The refrigerator you decide should be sized and configured as indicated by how you cook and how frequently you shop. “Many serious cooks think they need fitted refrigeration,” Weimer says, “but these units are both costlier and shallower than freestanding models. And they frequently do not accommodate big things, like a turkey.” as indicated by award winning kitchen designer Ernie R. Sanchez, owner of The Design Principle in Sacramento, California, you may want to tailor your refrigerator to your specific needs. How big is your family? Do you usually cook or entertain for two or more? How frequently do you shop? Many avid cooks shop every day and do not need or want a big refrigerator. If that is how you shop, Sanchez advises that you choose a smaller refrigerator 14 to 17 cu. Ft., as an example, versus 22 cu. Ft. to get some more feet of countertop. Arlene Sarappo, a Ridgewood, New Jersey established professional cooking teacher and cooking school administrator, opted for a refrigerator with no freezer because she shops every day and cooks for many people. She uses a small bar refrigerator to make ice and store ice cream and the not many frozen things she keeps on hand. Many undercounter refrigerators are another possibility though an costly one. Sub Zero and U line are among the businesses that make these units. Whichever appliance you are purchasing, bring some of your biggest pots, plates, platters and trays to the showroom. Then be sure the refrigerator, sink, oven or dishwasher you are considering can accommodate them.