NWR Kitchen Thread

Point 5 - do you need the sink and dishwasher separate? Could they be placed adjacent to each other as they both require fresh water and waste plumbed to them. Would be more straightforward (and cheaper) using the same services.
I think if we were starting fresh then I'd agree, but the dishwasher is already there - the sink is moving about 1m closer to the front door (away from its current position in the corner) along the path of its waste, so hopefully there won't be too much for the plumber to change. Something to think about though!
Given the layout leading into your dining room, and if it isn’t a practical impossibility, I would probably try to have empty countertop or the induction hob opposite the fridge. That way you could watch your toddler/guests while cooking.

Having once had a very narrow NYC galley kitchen, I will say that they can be extremely efficient for cooking but less so for avoiding bumping into your partner.

If you haven’t already considered it, cork floor tiles can look good, are relatively economical, cheap to put down, pleasantly springy underfoot, and when you drop something it usually doesn’t break!
The theory was that it may be nice for whoever is doing the washing up at the time to have a view down the garden. I like the idea of having the induction hob there, though the advantage of having the induction at one end of a narrow kitchen is if you're cooking you naturally block toddler access to it. If it was in a more open part of the kitchen little hands could get closer, and there may be a risk of splatter of oil on unsuspecting guests needing to walk through.

I'll check out the tiles. Thanks!

1) as others have said, that’ll be fine.
I recently had a new kitchen done and I have a 940mm walkthrough which is plenty big enough for 2 people to pass through. With a stool sometimes placed at the end of our peninsular the opening is 620 and I can still comfortably walk through that

2) I used to have your suggested set up for integrated oven and microwave which I found comes with some pros and cons.
AEG is perfectly acceptable as a brand and that oven looks pretty good but it’s a good idea to go have a look at one in the flesh to gauge the size of the second oven (which looks adequate in images) to make sure you’d be able to get use from it. I used to have a double oven but found I didn’t use the top one as it didn’t have much space after one pan/dish had gone in (and it didn’t have a fan either)
The microwave we had also was a fan oven so gave some more cooking flexibility although the downside being you have to wait for the oven to cool if you need to use it as a microwave so it was mainly used as an expensive integrated microwave really.
I now have 2 singles ovens which is much more useful when cooking roasts/entertaining with a worktop
Microwave now but I appreciate its not likely to work for you
If you were to ever need more cooking space, have a look into air fryers as they can be very useful and can be stored away elsewhere to make space to keep for when needed.
Like Leon, I’m a recent induction hob convert. Easy to use, easy to clean and like you said, gives additional workspace too. Definitely worth the switch and added bonus with gas prices doing nothing but going up (albeit electricity prices follow)

3) fridge is a tough one. The bigger the better but you don’t want it to dominate the room or take up too much space. At the same time, an integrated 50:50/60:40 FF rarely is sufficient enough for a growing family
I think a 700mm standalone should be fine
Is the 300mm larder unit essential?
You could shift the oven tower to the end and give yourself 300mm more work surface and upper and lower units so you don’t lose much on storage and gain workspace… You could even have a slimline wine fridge in there ;)
jokes aside, you might save a bit by taking out the larder as I’d assume it’s a pullout mechanism.

4) I went with LVT flooring. Plenty of places on the internet to supply it. Very durable, won’t crack if you drop heavy pots or pans on it, soft for a toddler to crawl/toddle around on, fairly easy to install and comes in plenty of finishes.

5) go for a large single sink bowl rather than the 1.5 set up in the plan. Much better for fitting in dishes and makes a lot less mess when washing up.
Could you get another wall unit to mirror unit 1 (corner unit with 8?) for more storage as it looks like there’s a pillar there to accommodate it?
The more I think of it, the more I think I may just save on the oven and go for one of the £800 ranges without the top fan. Our main limiting factor at the moment with the gas oven is that only the top shelf ever gets up to an acceptable temperature, with the bottom shelf being as effective as me breathing on it, so I'm essentially going from 1 decent cooking shelf to 2 already with the fan oven. I can do without Wi-Fi connectivity/temperature probes etc as long as I have some more decent cooking space. The Neff N30 U1GCC0AN0B was a Which best buy which is making me lean a bit more in that direction now, but will definitely go check it out in the flesh first. I think two single ovens is the aim for the next house for sure.

My biggest bug bear at the moment is the fridge resembles a game of jenga after each shop, so fridge space is a big consideration. At the moment I'm leaning towards a Samsung RL4363SBASL/EU as that has 422L space while being 70x70 footspace, though I think there are some Haier units that are slightly less deep, and slightly taller. I've been playing with having a larder unit or the configuration you've suggested (there was a wine fridge at one point!), though I figured that the extra space to the built in oven would allow there to be a bit more of a gap for a fridge freeze to be opened before it potentially hit an oven door handle. I was also slightly concerned about losing dry food space from our existing diagonal corner wall unit which we use as a larder.

LVT is definitely a consideration - our builder is a fan of Karndean and it looks good (if not a little shiny) in my mate's garage conversion.

Will look at the single sink unit - I'd assumed 1.5 to wash in one bowl and rinse in the other, though we have a single bowl now which works well.

We could probably get in another wall unit to mirror 8 - I just wondered if it would overcrowd slightly, especially if we put a magnetic knife rack below where it would be on the wall, and had a draining board/grooves for the washing up to the left of the sink.

Thanks for all of the thoughts! They're all very much appreciated.
Definitely worth the switch and added bonus with gas prices doing nothing but going up (albeit electricity prices follow)
Even as gas prices rise it remain vastly cheaper to use than electricity, which should probably also influence oven installation, there's no point in having multiple ovens if they are too expensive to use. I try to avoid their use as much as possible nowadays not only for reasons of economy but because they are a blunt gastronomic instrument, but for some preparations there is no substitute.
We have acquired a kitchen that has an induction hob (Bora - agree with the positive reviews above) and now need some new cookware. Our existing Le Creuset tall and shallow casseroles and Lodge cast iron pan work fine, and we have bought a new non-stick Tefal frying pan as there was an urgent need for pancakes last weekend, but we need to build out. What should we get? We are a family of four who often entertain and cook all sorts of things. In particular:

- what is the best solution for stir-frying (e.g. on induction should we just use a saute pan)?
- worth getting a frying pan and a saute pan (we just used to have the former, now redundant)?
- most useful pan for making gravy/sauce?
- which things are worth spending £££ on, and which aren't?

Incidentally, I'm another convert to the usefulness of the Quooker... our kettle is gathering dust in a cupboard.

I have simply bought a couple of flat bottomed carbon steel woks for about £30 each. Once they are seasoned properly I can‘t see why an amateur cook would need anything more than this. You will be amazed at the heat available on the 9 setting on the Bora.

I bought and have been very happy with Demeyere cookware. The various sauteuse pans are absolutely beyond reproach in both performance and joy of use. My absolute favourite is the “Dutch Oven with Lid” which I use on an almost daily basis. Yesterday to pot roast a large veal roast, the day before to sauté spinach, the day before that to set up a ragu which was finished in the oven. My second favourite is the sauteuse itself. I really like its sensitivity to changes in temperature input and together with the lack of internal rivets and gently curved base I find it really pleasurable to use.

I also use carbon steel frying pans. In my case de Buyer, although there are plenty of sensible alternatives. A sturdy base is imperative, as any warping will reduce contact and possibly result in uneven cooking.

These are only my experiences and views. I know others using the same induction surfaces have taken different approaches with no problems. I‘m not sure it’s worth getting too worked up about and think that any decisions will probably be more about your own priorities and budget than anything else. For me it was all about minimising the number of pieces and being prepared to spend money to achieve that, whilst saving money where I didn't feel it was necessary ie. frying surfaces.
We have induction. We have a Circulon sauté pan and no stick milk pan (for sauces etc.). The rest are simple stainless steel saucepans from John Lewis (own brand) which work very well and are not that expensive. Don’t have a wok but I use a Netherton foundry frying pan to stir fry etc. It is absolutely Wonderful. (Also doubles up on the barbecue).