NWR Kitchen Thread

[G. W o l f f]

Can only imagine the size of the cable connecting a big induction hob to the power supply in North America... With 110v they will draw a massive current.

There is a c. 240V feed for ovens, cooktops and clothes dryers. (I have been tempted to run a 240V feed to a UK socket for a toaster and kettle too as the 110V models are frustratingly slow/ineffective)

 

[David Mansfield]

Just as a general note, I have found there to be a big delay, increasing lead t8mes in sourcing products.
I have just ordered our new Britannia ranger cooker and opened for ex display rather than the mystery.
Same with Bosch proudcts and many others I suspect.
Speaking to the owner of a garden centre haulage costs have currently spiked nationally , as well as freight from inter alia china

 

[G. W o l f f]

Yes, same here, on everything. We waited 8 months for a basic fridge replacement last year at the old house. We are planning for the kitchen renovation in the autumn so that we can order everything well in advance. Appliance retailers here are saying not to expect anything before July.

 

[Alex Lake]

On a vaguely related note, has anyone here ever used a halogen oven? I'd never even heard of them until today. I presume they're quite energy efficient?

 

[Joel Hopwood]

Side matter, but when did hobs become "cooktops"? Almost as bad as the ubiquitous "frypan"

 

[Leon Marks]

Side matter, but when did hobs become "cooktops"? Almost as bad as the ubiquitous "frypan"

When did they become “hobs”? It’s not a word I remember hearing as a child - I think it was “cooker”??

 

[Eric Burch]

Cooker? Bloody newfangled jargon.

What's wrong with hearth?

 

[Joel Hopwood]

Cooker? Bloody newfangled jargon.

What's wrong with hearth?

I do vividly remember the description of the difference between an oven and a cooker in Danny The Champion of the World, which I must have read at around age 8. It had never occurred to me before that that they were different things.

 

[G. W o l f f]

Cooker? Bloody newfangled jargon.

What's wrong with hearth?

Or even "on the fire"

 

[G. W o l f f]

(and perhaps "on fire" sometimes too)

 

[Colin Wills]

literally

 

[Colin Bradley]

And when did “worktops” become “counters”?

 

[G. W o l f f]

Perhaps the thread title should be renamed to reference a scullery instead of a kitchen

 

[G. W o l f f]

. . . just as I'd like a freezer with varied coldness areas so that ice creams and sorbets could always be at the perfect temperature.

Not sure if you were intending to say you’d like it if one were available, or simply that you have a vague desire for one that is available. Anyway, I thought it worth pointing out that at least two brands provide compartments in which the specific temperature can be set, with a range from normal freezer temperatures through to well above freezing.

Everyone here was probably well aware of this, but I did not realise until looking at options recently; posted just in case I am not the only one.

 

[Thom Blach]

I didn't know that either, Greg, thank you for the information.

 

[G. W o l f f]

I expect that there may be many, but I noticed that Samsung and Fisher & Paykel have this option in their four-door fridges

 

[G. W o l f f]

We went to the Gaggenau showroom yesterday (a very bad activity with respect to future finances). What an amazing range of products! Ouch!

 

[Tom Gandey]

Get the lube ready.