Kitchen Nightmares! Renovation Mistakes to Avoid

[@JP-kb4yi]

I spent 10yr designing, planning, and learning trades to build my dream home. It took 2yr to build and been in my home about 1 yr. I just saw this and happy to see i made all the right design choices in my kitchen. Originally i was going to put the cooktop in the island but opted for the sink in the island and the functionality is perfect. Ironically this was my forever home BUT someone offered me so much money I couldn’t say no, so I’m going to be doing this all over again 😂

[@gemmster14]

My husband and I have a med. size kitchen (actually it shares a large room with our living room in the 'open plan") anyway, we are having a carpenter (over two decades building cabinets and installing them, great craftsman) who's got a 2-3 person operation build our cabinets. Most everything will be in the same place/same foot print. We'll also have new quartz countertops installed on perimeter and on the large island & then the tile backsplash (and those partiicular installers), and then a new range hood built, and new range oven (36 inch replacing a 30 inch) and a new sink and under-cab lighting installed, but the microwave, DW, and refrig will remain the same, just moved aside why construction underway. Neither my husband or I are spring chickens and we aren''t DIYers either and we've never personally experienced a kitchen reno before, I'am not helpless, though. I can organize, follow up, and what not, but have very limited know-how other than learning from vids on YT. BIG QUESTION IS: Do I NEED a PM or contractor to oversee all this? is the scope of this reno warrant one or not?

[@YaleAppliance1]

Apparently not...depends on how complex the job is. The more trades involved I would say yes.

[@kristinnelson-patel442]

Such a useful video- this should be required watching for everyone planning a renovation.

[@kurtvonfricken6829]

When you said “you don’t have to vent” an island sink I did a double take. You do have to vent, but a different way. You have to vent the sink drain which is doable but tricky because unlike a wall mounted sink you can’t run the vent up the wall.

[@YaleAppliance1]

?

[@JP-kb4yi]

Yeah it’s not tricky at all.

[@snbishay]

This should be a must-watch for folks planning a kitchen remodel. Thanks for the reality check!

[@YaleAppliance1]

I have seen too many nightmares with people.....It can ruin relationships. But with a little planning, you shouldnt have major issues....BTW, thank you for your comments

[@theoneaboveall6768]

@@YaleAppliance1ruin relationships on kitchen remodeling 👀👀😳😳 Damn

[@nm7957]

Always the best. Cabinets are something I know very little about I’d love to hear more.

[@YaleAppliance1]

I am an appliance guy with a general, but decent backround in lighting, cabinets, etc....that said, whats your question

[@nm7957]

@@YaleAppliance1I have focused a lot on which appliances but I haven’t put too much thought into the pros/cons of different cabinet types as well as do’s and don’ts if there are any. I will have to research some more thanks!

[@eli709]

Great stuff! Thank you for answering my questions.

[@Alexa-bt6xu]

Could you share some images or describe in more detail a "pot top shelf"? Great content as always!

[@YaleAppliance1]

The pot top shelf is designed for the tops of pots. Mine is directly under the rangetop. You add it to have more room to stack pots which you cant normally do because of the tops....BTW, thanks for the comment

[@jobond3317]

I have seen pot tap over the oven tops. Read good and bad reviews and wonder if anyone uses them. Love to hear what they think

[@kristinnelson-patel442]

A pot filler faucet by the stove came with our house when we bought it15 years ago. I actually have used it a lot because I like to sous vide and we make pasta or stock weekly. I have liked having it, but wouldn’t say it’s necessary. It felt most useful when my kids were little and running around my feet while I would have been trying to carry the stockpot between the sink and the stove.

[@HelenEttlin]

I would love a range with two burners and a decent size griddle with a double oven (I bake). This seems really hard to find a a decent price point…think senior on fixed income.

[@YaleAppliance1]

Cafe....Profile?

[@Saki630]

good info. Where do I put the toilet in my bathroom?

[@YaleAppliance1]

Ha...Put it at the end behind a door.

[@jobond3317]

I am no designer. I can not draw but in my head, I have my kitchen design. My oven top will be against a wall with a rangerhood over it. Hopefully, I can build a cardboard around it to increase storage. Never want elements in an inland. That's going to be my workspace sink and table

[@joeyscleaninglady2877]

Downdrafts don't work with induction? I mean jenn-air made their brand on it with electric. Gas is a different story.. Would love to see your reasoning as to why not downdraft a small induction stove which is pretty much the way in EU and they have longer life expectancy than any other area in the world.

[@YaleAppliance1]

Always the Europeans with downdrafts. However, if you cook, the smoke rises along with the gasses from burning fats, it will all be sucked into a 2 inch aperture on a long duct run with at least one transition?

[@joeyscleaninglady2877]

@@YaleAppliance1 so there are scenarios where a downdraft will work? just the scenario of burning fats on an induction is not suitable for a downdraft? If you do not do that type of cooking (i.e. burning fats en masse) you are good to run a downdraft on an induction? Would just like some clarity on which type of scenarios (or cooking styles/diets) are acceptable for a downdraft hood system. Are there any?

[@YaleAppliance1]

no

[@dentjoener]

As a European, I'd like to shed some perspective on this. Down drafts work perfectly fine with induction. I've been to multiple people who have them, and they work perfectly well. Stove on an island, with a downdraft, not even venting outside. Because with induction, the only air pollution you're getting is from the food you are cooking, which is also mostly when frying meat/vegetables. A common 3 phase induction stove here is around 7.2kW, which is about 25k BTU. This might not seem like a lot, but cook a pot of water, or get a pan hot on one vs a gas stove and tell me again it's not fast enough. I wouldn't get a downdraft for gas, because they put out orders of magnitudes more crap in your kitchen (esp CO2, and heat) that a downdraft might have trouble on, but for induction they are perfectly fine.

[@rafaelacosta5724]

​@@joeyscleaninglady2877physically speaking, the long-term problems with downshaft are inheret and unavoidable to the system. It "works" but it isn't ideal, so there's a tradeoff. Perhaps that's Yale's point.

[@briancs5884]

ROTFL. Kid…not the dog!

[@YaleAppliance1]

Glad you liked.....Had to look up ROTFL.