I have a stainless steel turkish coffee pot. Magnets don't stick to the surface, just like there are stainless front fridges that magnets don't stick to. But it's still steel and the iron molecules still jump around. I think this is more of a misunderstanding about the magnet test. The test is "Carry a magnet in your purse. If it sticks well to the bottom of the pot, it'll work on induction." That doesn't mean that it won't work if it doesn't stick. Just that it's unknown if it'll work, or that it might not work as well as something that sticks well. The magnets in your cooktop are a lot stronger!! It also depends on which cooktop. The turkish coffee pot doesn't register at all with Mr. Induction (Sunpentown portable), but works on the Gaggenau (though the Gaggenau makes a funny sound--not sure if that's because of funny steel or because the pot is barely big enough. It's a low rumble that seems to be coming from the unit, not a whine like comes from the pan). The Gaggenau also works with my Le Creuset grill/griddle which has a lip edge. Mr. Induction does not. If your old cookware has aluminum or copper bottoms there's probably too much mass between the inductors and whatever steel content there is to make it work. Solution to the riddle: There are things on the margins that work so long as they have iron in them.

Found a blue enamel exterior LeCreuset grill pan for $5 at Good Will. Enamel exterior was in perfect shape... no cracks or chips. Picked up a "cowboy" style Dutch oven at a yard sale for $5... no handle (bail/bale?) or lid... pretty sure it's a Lodge Bought a smallish Tramantino (spelling?) Dutch oven at GW for less than $10... 2 minute chips and neither on interior of pot. Haven't spent for than that on any piece and usually $5 or less. Have a few of those cornbread pans. An 8 muffin pan. Nice round riddle pan- great for grilled cheese. Had one of those big 2 burner Lodge grill/griddles but gave it to sister... she'd use the extra real estate more than me. Have a cute little Lodge, diamond-shaped skillet marked 1 egg... perfect for egg sandwich. I have to restrain myself when I see a piece that would just be a duplicate... just cooking for me most times?!? Though wouldn't get used all that often, would love to find a deep "chicken fryer". If I see a piece with potential, it has to be a "name"... Lodge, Griswold or Wagner mostly. Saw a big Lodge pizza pan but the $30-something price and WEIGHT turned me off.

Dear C, I found your post and think your little kitchen is adorable! I've done a dozen remodels of varying sizes, and while I don't technically flip them, I only live in them for a couple years before selling. As such, I understand how difficult it can be to remodel when you are trying to divide your goals between your own wants and needs versus those of a potential buyer. I find that I do better when I make one secondary to the other -- it's just too difficult to serve both masters simultaneously. If you haven't already started work, I would recommend talking to a realtor in your area before moving forward. They will have an objective opinion of the home and will know better whether it has a enough value in its current size and configuration to be worth a remodel or whether you are better off doing the least amount possible. Keep this in mind moving forward because if the average local buyer will be looking at it as a tear down or total gut then you are never going to get your money back from any remodel. I have a little experience in some competitive CA markets and know that depending on the city and neighborhood this could be a significant factor. If, on the other hand, there is still a good market for your home in it's current size and state, I can absolutely see why you want/need to remodel -- just tailor it to both your budget AND its future resale niche. In this case, you are also wise to not just do the cosmetic fixes but instead make sure the plumbing and electric are done first by a licensed pro. Not doing so would definitely negatively affect the sale (as well as the safety) and likely make any money spent on cosmetic fixes a total waste. Keeping the stove is also a great plan unless refurbishing it turns out to be exorbitant. It is both beautiful and functional and will inject a lot of style into the small space. I picture your cozy kitchen finished with that lovely stove, painted wood lower cabinets topped with natural wood counters and no uppers, then just mount wood shelves where needed. It will look so nice, open and intentionally designed! Without uppers you will not only save money but also increase the visual space while making it feel functional and comfortable for both you and prospective buyers. I see from the photos that you appear to have some period archways and existing wood floor in the adjacent room -- If so, I can guarantee that laying engineered flooring will not look good. If you want wood then match the existing floor by installing unfinished boards of the same width and species then refinish the whole house the same. A good rule of thumb is to make sure finishes match exactly or don't match at all. If wood material and installation plus refinishing quotes come in too high, an economical yet period appropriate alternative that works with the stove would be white and black checkerboard tiles (or white/grey, white/red or other accent color.) You should be able to get something nice economically at local big box stores. You could also easily repeat it in the bathroom for continuity. Don't hesitate to pick a style and own it! It will help you determine all the smaller details and differentiate your place with good design when it comes time to sell. I hope you post your final results -- I'd love to see the finished room!

I think this is a good idea! The fresh pancakes with the pancake smell and all. And you won't be trying something new but not exactly as stated for his birthday. That's inviting all kinds of trouble! Overnight French Toast is basically bread pudding made from slices rather than torn bits. It requires a hardier and much drier bread than is usually best for French toast or bread pudding. Brioche or challah will turn to mush if left soaking in custard for that long. Re the baking time, no, not half the time, though you could start there and check. Smaller will bake faster but not that much faster. If a 9"x13" is supposed to bake in a bit over half an hour, the 8"x8" will probably bake in about 20-25 minutes, at my best guess. That's one of those keep an eye on it kinds of things. If you wanted to make real French toast and prep the night before, you could make up the custard and put it in a covered measuring bowl, container, pitcher, or whatever, in the fridge, and set your sliced bread out to dry. You can wash and cut strawberries the night before as well, or whatever else goes with it. You could even do the mise en place with your tools and pan. Then just put the bread in to soak first thing (perhaps in a bowl with a dish on top and a weight to speed up the soaking), start the coffee, etc., and you're ready to go. Pancakes still sounds better for a surprise treat! Not as fancified, but much more enticing an aroma. :)