Cabinets

Reply to: Wow! What an amazing kitchen--it is absolutely beautiful. I'm not usually a fan of that style of door but it works beautifully with your pulls. How deep is bump out behind your cleanup sink? So, to tell you how much I love your kitchen, I saved these pictures in my Ideabooks: Utrusta for the trash/recycling and trash (Kitchen Decisions) Plugmolding (Kitchen Decisions) -- it's so much more subtle and therefore more attractive than a regular outlet--and also more functional--double win! Counter height window (Kitchens) (This is the folder of inspiration pictures for our architect) (who we meet with next week!!) Stepstool hanging on the cabinet door (Kitchen Storage)--I'm not sure where mine will end up, but I like the idea of having a small usable one in the kitchen and that really makes it accessible. I have a very sturdy larger step stool, but it's a pain to get it out I love the detail of your reveal and how much you showed us! If you're willing, I'd love to see the food storage spots, too. For kitchen drawer organizers, there's a great tutorial at kevinandamanda.com on how to make your own. I have the supplies but haven't done it yet. It really looks straightforward--and will be much cheaper than the ones I bought at the Container Store in my last kitchen!

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Reply to: Seating/Eating island - we don't have a good name for this island. If you have one, please share. :) We are big fans of the microwave drawer. It is much easier and safer to get hot and/or heavy items in and out. The center stack are the double refrigerator drawers. We use it primarily for beverages. The stack to its left going top to bottom has water bottle tops, water bottles, and kitchen towels. On each end of both islands we have plugmold outlets. (more to come)

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Reply to: Cleaning is pretty easy, as long as you don't expect the oven to ever look factory new. My oven cavity has a couple of minor but permanent stains. Doesn't bother me at all, but I just want to make sure to set the right expectations. As for plumbed vs non-plumbed, we deliberately chose the plumbed model and we are very happy with this choice. It makes it so much more likely that I'll add steam every single time, rather than skipping it, because I am too lazy to refill the water. Also, it allows me to cook things that take a long time. The CSO has very precise temperature control and thus makes for a very convenient alternative to an immersion boiler for sous vide cooking. But that can take many hours of cook time, and with a water container you have to worry about refilling ti. I do understand the concern about water leaks though. Realistically, it's no different from ice makers, dishwashers, and other appliances. These don't fail frequently, but they do occasionally spring leaks. And that's why we put a drain pan underneath the CSO. It drains into the same pipe that the oven drains into. Hopefully, we'll never need that feature. But it does give me peace of mind, and my contractor didn't think it was all that difficult to add into our cabinet.

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Reply to: i have CSO on top, then the oven, then w/d on bottom. I would not do as you are suggesting because then the oven would practically be on the floor. I use my oven a lot more than my w/d, and my CSO more than my oven. But if I want to use my w/d the location really doesn’t bother me. I had a range in my last house and decided to do this configuration to put the oven at a better ( higher) level. Really do love it. and you are right..the CSO is my go to oven for so many things. Son just got home from running. Could have put his plate in the w/d..instead put it in fridge. When he got home he reheated it in CSO for 10 minutes. Just as good as when it was prepared. Certainly better than keeping it in the w/d.

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Reply to: We have the 24” XXL Miele combi-Steam with trim kit above the 30” Miele oven. Works great! Height isn’t an issue. I love having the 30” oven for big turkeys and big trays of food. You don’t need the self-cleaning feature - the interior is a different kind of material from regular ovens, and the steam function basically loosens everything and you can just wipe most spills off after a good steam. We have the plumbed unit, highly recommend if possible. Very happy with it. My only complaint is that you can’t use the wireless probe with regular Bake setting on the large 30” oven - you have to use convection bake. Makes no sense to me. The CSO doesn’t have a regular bake, only convection bake. Note: the picture below is looking kind of squashed on my phone, not sure why! The room have 9.5’ ceilings and the top opening of the 30” oven is about even with the top of the countertops - so the handle for the bottom oven is probably around 34” high. Higher than a normal oven under a cooktop.

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