Understanding Kitchenware and Electronics
What kind of Kitchen Furniture should I consider?
The trend over the years has been for fitted kitchens. However, there are benefits to selecting freestanding kitchen furniture. You get a very individual look with attractive cupboards and freestanding work surfaces such as wheeled butchers’ blocks that can be tucked out of the way when not in use. You can consider a kitchen table instead of an island. If you move, your lovely kitchen furniture moves with you.
Freestanding furniture tends not to be so practical in a very small space though, where fitted cabinets can be designed to maximise use of awkward corners.
What’s a Kitchen Hob?
Hobs are inset cooking elements, traditionally with four burners - one large, two medium and one small simmer burner. Typically hobs come in standard widths: 600 mm, 700 mm and 900 mm wide and are installed into a cut-out on the benchtop.
There are now many models with five or more burners available including wok burners and long burners for fish kettles, tepanyaki plates and even barbecue griddles.
There are three types of hob – gas, ceramic and induction.
Why choose a Gas Hob?
Gas is a great choice because it offers instant control over the heat. Most professional cooks and chefs prefer naked flame cooking because of the ease of control over the temperature, which makes cooking delicate dishes much easier.
The flame is visible, and easily controlled so temperatures are easy to judge. Gas is a very popular and economical choice even for those without a town gas supply as it is easily hooked up to a LPG cylinder (preferably outside).
Most hobs have mains ignition to light the burners. An important feature to look out for is flame failure cut-out. This means that if the flame goes out, perhaps in a draft, the gas will automatically be cut off. Other models have a system that re-ignites the flame should it go out. These are especially good safety features, especially in enclosed or poorly ventilated areas where gas build-up could cause an explosion.
Why choose a Ceramic Hob?
Modern ceramic hobs are slim and stylish with a scratch resistant surface, usually black, that is easily wiped clean. For a contemporary New York look match a ceramic hob with a glass splash back of the same colour.
Some models even come with extendable cooking zones, which are suitable for larger pots. Ceramic hobs are available with either manual or touch control knobs.
Ceramic hobs require pots and pans that have perfectly flat bottoms to ensure maximum contact with the heat source. If you cook with a wok therefore, a ceramic hob is not for you. The heating and simmer down times are a little slower than gas hobs.
Ceramic hobs are easy to clean but you will need to clean up any spills as soon as possible to make sure they don’t bake on to the glass top. Normally it is best to wait until the hob has cooled before you clean it, but sugary spills need to be cleaned up immediately as they can be hard to shift once baked on.
Why choose an Induction Hob?
In induction hobs the burner or element is replaced by a powerful, high frequency electromagnet. An electromagnetic field is generated by sophisticated electronics in a unit under the ceramic surface of the hob. The electromagnetic field generates a loop current within any ferrous metal that is placed upon the hob, causing it to heat up. The heat is then transferred from the pot to its contents. The electromagnetic field will only produce heat in ferrous metals, which means that your pots and pans must be made of cast iron or steel in order to work. Aluminium or Pyrex for instance, will not work.
Induction cooking is considered to be safer than gas or electric because there are no open flames or hot elements. The hob itself is not hot to touch; it is only the cooking pots that heat up. Even if left switched on it will only generate heat in ferrous metal that is placed upon it. Induction hobs are easy to clean because food spillage does not get burnt on the way it would on a conventional ceramic hob.
Induction hobs are a great choice but only if you do not use a wok or nonferrous cookware. They are also a great talking point; the hidden magic of the heat source always takes a lot of explaining to the uninitiated!
Where should I place my Oven?
Ovens are best built into cabinets. They can be installed either under or over the bench. One of the most popular places for them is in an Oven Tower, where they are often paired with the microwave.
Two full sized ovens are great for people who entertain frequently or cook for large families.
Ovens come in standard sizes to fit standard cabinets, usually 600 mm wide. Be mindful of the installation instructions though as they can affect your guarantee. Your supplier or cabinetmaker should be able to assist you with the appropriate advice.
I’d like a Free-standing Range – what do I need to consider?
Very popular in recent years are the wide free-standing stoves or ranges in stainless steel, which are imported mostly from Europe.
Space will be the ultimate decider. The wide ranges are sometimes very wide at up to 1500 mm and often feature two ovens. The cook top of these wide appliances can give enormous space and provide a wide range of cooking options such wok stands, fish kettles, griddles, etc. all in one package.
The wider ranges sit in their own space and require equally wide range hoods.
Where should my Microwave Oven go?
It is far better to plan a space for them in one of the cabinets either over or under the bench. Most microwaves can be housed in an opening or 600 mm W X 350 mm H but do be mindful of the installation requirements of your model.
Why do I need a Range Hood?
Range hoods are not only a functional appliance but in many kitchens are a focal point. Range hoods vent to the outside or re-circulate air within the kitchen.
Re-circulating range hoods usually have a grease filter, which must be replaced regularly if it is the paper type or be cleaned regularly if it is a screen. Re-circulating range hoods tend not to be very satisfactory in use.
Venting range hoods are more effective at removing grease and cooking fumes, they usually have screens that can be cleaned in the dishwasher. The better ones also have grease traps.
Extractors can be hidden in cabinets but these do tend to be the smaller types.
How do I vent a Range Hood?
The most efficient way to vent a range hood is straight up through the roof. A straight pipe works best; bends in the vent pipe add backpressure that requires a stronger motor to overcome. Venting capacity is usually given in cubic meters per hour; that is the number of cubic meters of air that can be moved under ideal conditions.
Conditions are rarely ideal of course, which means that you should usually go for the highest capacity you can, especially if you have a long run or bends, or both. Generally speaking 600 cubic meters per hour is the minimum you should look for. Anything less is unlikely to be satisfactory in use.
Noise is the next consideration. The more powerful the motor of the range hood or the greater the number of motors, the greater the potential noise will be generated. Noise levels are expressed in decibels and you will tend to want a range hood with a lower decibel rating.
For long and difficult exhaust runs it can be necessary to provide an extra fan at the outside wall. This will increase the efficiency of your range hood without causing extra noise in the kitchen. Remember too that flexible hosing, which is corrugated, cause greater air resistance and therefore the need for a more powerful range hood motor. Use smooth ducting wherever possible.
A note of caution about decibel claims of range hood manufacturers and sellers: the noise generated in the laboratory will likely bear no relation to that in the real life situation of your home!
What should I consider when buying a Waste Disposer?
Under-sink kitchen waste disposers offer great convenience to those on main drainage but are not suitable for septic tanks. Raw organic matter causes the microbial balance of septic to be upset and they will not only work inefficiently but bad odours can also be created.
There is a great deal of choice from a number of manufacturers and suppliers but the old adage of: ‘buy cheap, buy expensive’ was never truer than here. The cost of replacing a faulty waste disposer is far more than that of the unit. It has to be installed by a plumber and causes considerable disruption in the kitchen.
Got another question?
Call 06-843.5037 or email admin@molloyjoinery.co.nz for all the answers to your kitchen design questions.
The trend over the years has been for fitted kitchens. However, there are benefits to selecting freestanding kitchen furniture. You get a very individual look with attractive cupboards and freestanding work surfaces such as wheeled butchers’ blocks that can be tucked out of the way when not in use. You can consider a kitchen table instead of an island. If you move, your lovely kitchen furniture moves with you.
Freestanding furniture tends not to be so practical in a very small space though, where fitted cabinets can be designed to maximise use of awkward corners.
What’s a Kitchen Hob?
Hobs are inset cooking elements, traditionally with four burners - one large, two medium and one small simmer burner. Typically hobs come in standard widths: 600 mm, 700 mm and 900 mm wide and are installed into a cut-out on the benchtop.
There are now many models with five or more burners available including wok burners and long burners for fish kettles, tepanyaki plates and even barbecue griddles.
There are three types of hob – gas, ceramic and induction.
Why choose a Gas Hob?
Gas is a great choice because it offers instant control over the heat. Most professional cooks and chefs prefer naked flame cooking because of the ease of control over the temperature, which makes cooking delicate dishes much easier.
The flame is visible, and easily controlled so temperatures are easy to judge. Gas is a very popular and economical choice even for those without a town gas supply as it is easily hooked up to a LPG cylinder (preferably outside).
Most hobs have mains ignition to light the burners. An important feature to look out for is flame failure cut-out. This means that if the flame goes out, perhaps in a draft, the gas will automatically be cut off. Other models have a system that re-ignites the flame should it go out. These are especially good safety features, especially in enclosed or poorly ventilated areas where gas build-up could cause an explosion.
Why choose a Ceramic Hob?
Modern ceramic hobs are slim and stylish with a scratch resistant surface, usually black, that is easily wiped clean. For a contemporary New York look match a ceramic hob with a glass splash back of the same colour.
Some models even come with extendable cooking zones, which are suitable for larger pots. Ceramic hobs are available with either manual or touch control knobs.
Ceramic hobs require pots and pans that have perfectly flat bottoms to ensure maximum contact with the heat source. If you cook with a wok therefore, a ceramic hob is not for you. The heating and simmer down times are a little slower than gas hobs.
Ceramic hobs are easy to clean but you will need to clean up any spills as soon as possible to make sure they don’t bake on to the glass top. Normally it is best to wait until the hob has cooled before you clean it, but sugary spills need to be cleaned up immediately as they can be hard to shift once baked on.
Why choose an Induction Hob?
In induction hobs the burner or element is replaced by a powerful, high frequency electromagnet. An electromagnetic field is generated by sophisticated electronics in a unit under the ceramic surface of the hob. The electromagnetic field generates a loop current within any ferrous metal that is placed upon the hob, causing it to heat up. The heat is then transferred from the pot to its contents. The electromagnetic field will only produce heat in ferrous metals, which means that your pots and pans must be made of cast iron or steel in order to work. Aluminium or Pyrex for instance, will not work.
Induction cooking is considered to be safer than gas or electric because there are no open flames or hot elements. The hob itself is not hot to touch; it is only the cooking pots that heat up. Even if left switched on it will only generate heat in ferrous metal that is placed upon it. Induction hobs are easy to clean because food spillage does not get burnt on the way it would on a conventional ceramic hob.
Induction hobs are a great choice but only if you do not use a wok or nonferrous cookware. They are also a great talking point; the hidden magic of the heat source always takes a lot of explaining to the uninitiated!
Where should I place my Oven?
Ovens are best built into cabinets. They can be installed either under or over the bench. One of the most popular places for them is in an Oven Tower, where they are often paired with the microwave.
Two full sized ovens are great for people who entertain frequently or cook for large families.
Ovens come in standard sizes to fit standard cabinets, usually 600 mm wide. Be mindful of the installation instructions though as they can affect your guarantee. Your supplier or cabinetmaker should be able to assist you with the appropriate advice.
I’d like a Free-standing Range – what do I need to consider?
Very popular in recent years are the wide free-standing stoves or ranges in stainless steel, which are imported mostly from Europe.
Space will be the ultimate decider. The wide ranges are sometimes very wide at up to 1500 mm and often feature two ovens. The cook top of these wide appliances can give enormous space and provide a wide range of cooking options such wok stands, fish kettles, griddles, etc. all in one package.
The wider ranges sit in their own space and require equally wide range hoods.
Where should my Microwave Oven go?
It is far better to plan a space for them in one of the cabinets either over or under the bench. Most microwaves can be housed in an opening or 600 mm W X 350 mm H but do be mindful of the installation requirements of your model.
Why do I need a Range Hood?
Range hoods are not only a functional appliance but in many kitchens are a focal point. Range hoods vent to the outside or re-circulate air within the kitchen.
Re-circulating range hoods usually have a grease filter, which must be replaced regularly if it is the paper type or be cleaned regularly if it is a screen. Re-circulating range hoods tend not to be very satisfactory in use.
Venting range hoods are more effective at removing grease and cooking fumes, they usually have screens that can be cleaned in the dishwasher. The better ones also have grease traps.
Extractors can be hidden in cabinets but these do tend to be the smaller types.
How do I vent a Range Hood?
The most efficient way to vent a range hood is straight up through the roof. A straight pipe works best; bends in the vent pipe add backpressure that requires a stronger motor to overcome. Venting capacity is usually given in cubic meters per hour; that is the number of cubic meters of air that can be moved under ideal conditions.
Conditions are rarely ideal of course, which means that you should usually go for the highest capacity you can, especially if you have a long run or bends, or both. Generally speaking 600 cubic meters per hour is the minimum you should look for. Anything less is unlikely to be satisfactory in use.
Noise is the next consideration. The more powerful the motor of the range hood or the greater the number of motors, the greater the potential noise will be generated. Noise levels are expressed in decibels and you will tend to want a range hood with a lower decibel rating.
For long and difficult exhaust runs it can be necessary to provide an extra fan at the outside wall. This will increase the efficiency of your range hood without causing extra noise in the kitchen. Remember too that flexible hosing, which is corrugated, cause greater air resistance and therefore the need for a more powerful range hood motor. Use smooth ducting wherever possible.
A note of caution about decibel claims of range hood manufacturers and sellers: the noise generated in the laboratory will likely bear no relation to that in the real life situation of your home!
What should I consider when buying a Waste Disposer?
Under-sink kitchen waste disposers offer great convenience to those on main drainage but are not suitable for septic tanks. Raw organic matter causes the microbial balance of septic to be upset and they will not only work inefficiently but bad odours can also be created.
There is a great deal of choice from a number of manufacturers and suppliers but the old adage of: ‘buy cheap, buy expensive’ was never truer than here. The cost of replacing a faulty waste disposer is far more than that of the unit. It has to be installed by a plumber and causes considerable disruption in the kitchen.
Got another question?
Call 06-843.5037 or email admin@molloyjoinery.co.nz for all the answers to your kitchen design questions.
