version 1.0 of our appliance list-- please review!
(This is for a new construction retirement house for 2 people who like to cook, but are trying to downsize)
Cooktop: Bosch 500 induction, 36"
We're moving to an island, so won't have natural gas and don't want to mess with propane. I've looked at the user manual and reviews for several models and this seems like our best option, though I'm sure there are others that would be fine. I'm OK with buying some new pans (lucky deal for the offspring who gets some nice hand-me-downs) and learning some new tricks. It would be nice if some of the sales people in the showrooms really knew their induction models, but we haven't found that person yet (we are in the Pacific NW if you have recommendations).
Oven: Electrolux non-icon Wave-Touch (single, not double)
I've read enough about ovens to last me a long time! This one gets great reviews. I'm sure we'd also be fine with the Bosch, esp. if we decided to place the oven under the cooktop, but at the moment, I'm thinking they'd be separate. It would be installed under the counter, though, not on a wall. Don't really need 2 ovens, have lived with one for all these decades. It's mostly for baking and for roasting veggies-- the vast majority of our meat cooking happens outside on the grill. I never use the self-clean feature on the oven I have now, if that matters.
Fridge: needs to be counter depth, french door, bottom freezer, no ice/water in door. Based on online research and a couple of trips to a local showroom, seems like it's narrowed down to KitchenAid or Electrolux. We had a small preference for the Electrolux, liked the lighting and thought the interior drawers etc. had a more solid feel, but we may be able to get a "friend deal" on appliances in the KA family, so will look at the specific models and the budget again later as we are closer to buying. No desire for anything in the door, we don't even really care about the water/ice, but I guess we'll plumb it in for the next people.
Dishwasher: if I had to choose today, it would either be KA or Bosch. I don't see paying the premium for Miele, I don't want to sort individual pieces of silverware into their own rack, and I don't need a softener built in to the DW since we'll have a whole-house system. I'm not as fussy as a lot of people about their dishwashers, I guess. I want it to be quiet and get the dishes clean, but I won't freak out if it doesn't dry the plastic. I don't tend to use it for pots/pans, partly because I've never had one that consistently did a good job on them, partly because they fill up the space too fast! This will be an open floor plan, so I guess I should be concerned about the quiet, but I often set ours to start a few hours after we are out of there anyway.
Microwave: we need one, but it's not a very important feature to us. We just don't use it much, and I don't see that changing, so the plan is to get a countertop model and install it at the bottom of an upper cabinet.
Vent hood: Currently my weakest link, in terms of knowledge. I've read a zillion threads here on the subject. I understand more than I did when I started reading, but probably not as much as I need to! This will be a 21st century house, unlike my currently leaky residence, so I've read a bit about makeup air. So much of what I've read seems to be for the semi-pro high-BTU gas stoves, though, that I'm having trouble figuring out what I need. Can I get by with 400 cfm and no makeup air? (We'll have an electric boiler for the heated floors and electric hot water heat, so no issues with pulling combustion gases in, but that air still has to come from somewhere. We have an energy recovery ventilation system in the adjacent mechanical room for the boiler, but it's my understanding that is a totally different animal, and the flow rates are quite different. Will 400 cfm suck ashes out of my woodstove or make my hair stand on end? Will it be enough to vent the steam, etc? We don't really fry much at all, other than occasional wok use, but it is nice not to have your whole house smell like a restaurant... Vent will be on an exterior wall, can exit straight up via attic. Either a chimney style or the "regular" kind with a cabinet above it. Either 36" or 42" (Yes, I've read the advice regarding overhangs on each side.) We live in a pretty temperate climate and will have a covered patio space directly outside, so most of our major meat-cooking events will happen out there anyway.
(Oh yeah, hoping to do all this for roughly 8000.00, but we'll spend what we need to. We don't need wine fridges, dishwasher drawers, warming drawers, etc. Trying to simplify our lives!)
Thoughts? I've tried to do my homework here and elsewhere, but I'm sure there are things I'm missing. Thanks in advance to those of you who contribute so much here. I'll get a floor plan up on the kitchen forum one of these days.