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The 50's kitchen gets a 30's facelift. When we bought the house, the kitchen was 50's colonial. The counter top was pink with gold flecks. There was a row of upper cabinets over the cooktop that stuck out in front of the side window. It was dark, depressing, and not particularly functional. We didn't want to put too much money into a remodel, since we're in a neighborhood of stagnant (or downright falling) property values. So Ken painted, tiled, and changed out hardware, leaving the original base cabinets, wall oven, and cook top.
Bosch kitchen featuring an Ascenta dishwasher, Benvenuto built-in coffee machine, Integra refrigeration, gas cooktop, double wall oven and microwave.
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The new studio kitchen.
Now we can cook lunches, starting on Tuesday! Finally, after 4 years...
Reclaimed cabinet wood snagged from a Billericia farm floor. Custom wood work done by Out of the Woods construction in Acton, MA. Granite countertops, induction cooktop, full oven and microwave, farmhouse sink, über quiet Bosch mini dishwasher (hidden in the far right corner, covered with the stained wood), anthropologie knobs, and restoration hardware pulls.
Kitchen reno from Nov. 10 (demolition day) to Dec. 18 (completion date).
Cabinets and island were delivered Thursday morning, and installation has been in progress for two working days.
The kitchen is now starting to take shape. The installer will return on Monday.
This is the head cook and main lady who just finished building one of three new clay cooktops in the kitchen of La Condesa Enramada in Barra de Potosi, Guerrero, Mexico. Yup, she was perspiring as the cooktop construction was hard work. But, she was very pleased with her new cooking stove.
ODC Bet you don't have one
We have been carting this around for many years, and finally have the need to use it again, as we now have a gas cooktop, and are struggling with it... However, only the right element works. A shame as I love the vintage look. Have ordered a modern version.
Cast iron cooking implementations have always been a popular method for cooking -- don't forget the iron too.
This is the kitchen in the McDonald House at Westville. Just off from the main house of course, to avoid the risk of fire.
I put my apartment up for sale today, as I'm about 3 months away from having to move in to my new place. Of course, I insisted that I take the photos myself =) I'll be sad to leave this unit, my first place in Vancouver, BUT, I look forward to moving as well.
This kitchen is from the PFRE LA workshop.
SB-800 CL into wall opposite chair in dining area to illuminate that section.
SB-80 with WAD & Stofen behind cooktop wall aimed into computer room at rear left.
SB-80 with WAD aimed into white door inside butler's pantry to rear right - between 1/16 and 1/32.
SB-80 with stofen on stand to CL at low power and aimed into chairs.
SB-600 on-camera with stofen aimed at ceiling at about 1/4 power.
One of the take-aways from the workshop was that you can not have too many flash units :-)
A second take-away was that if you are using lots of lights - it often isn't about how powerful they are, but instead, how low they can go. Often, the most powerful setting would be only 1/4 or 1/8 - and in some cases 1/32 or 1/64.
Scott & TG: You guys totally rock! For me, the workshop really caused a lot of things fall into place. Thanks to you two, and to everyone else who participated. Everyone brought something interesting to the party in terms of sharing - especially you, Cindy.
Lady Delph (SunIntended as a no-compromise express cruiser with an equal balance between cockpit space for lounging and entertaining and luxurious interior accommodations for owner and guests, the Camargue feels right at home on American waters. Low, lean and stylish, the Camargue's foredeck seems long enough to launch carrier aircraft, yet there's ample cockpit space for a dozen or more of your closest friends.
The wide integral swim platform makes boarding easy, with a teak stairway leading to the cockpit level via a walkway to port that leaves a spacious sun pad for soaking up rays. As the entryway widens out, a deeply upholstered U-shaped lounge has seating for eight around a folding table, providing a gathering spot for cocktails or al fresco dining. Opposite is a built-in wet bar with sink, bottle locker, and refrigerator/ice maker.
Just forward is the helm area, with a seat to port and a wide bench seat for the helmsman and companion that is heavily bolstered and hinged to permit both standing and sitting. Hydraulic power steering is standard, and the burled walnut facia on the dash holds a full array of analog engine gauges as well as the Detroit Diesel DDEC electronic instrumentation for our test boat DDEC engines. Even more impressive is the electronics collection, since Sunseeker provides everything as standard equipment: radar, autopilot, VHF, depth sounder, and electronic speedo. Grip the glossy wood-rimmed steering wheel, gaze out through the steeply raked windshield, and pick your next port of call: Chicago, Mackinac, St Tropez?
Going forward, the side decks are fully protected by the welded stainless-steel rails and the sturdy windshield serves as a hand rail. The electric anchor windlass has cockpit controls for both up and down, and a large locker forward has space for docklines and other deck gear.
It's obvious that the generous seating and lounge areas of the cockpit are aimed at an open air lifestyle, but Sunseeker includes the radar arch with a full suntop and sidecurtains for those blustery afternoons on the English Channel.
Before going below, take a quick look back at the transom swim platform. The entire transom hinges up on electric lifts to reveal a seagoing garage that can hold a tender or jetbike which is launched and retrieved with a powerful electric winch. In addition, a hidden swim ladder leads down from the stairway and can be converted to a passerelle plank for stern-to boarding. The swim platform also has a hot-and-cold shower, and there's room in the garage for a windlass to simplify Med mooring.
Step below on the Camargue 55, and you're in another world of mirror-finished woods, soft leathers, and graceful curves. The saloon of our test boat was paneled in honey-colored birds eye maple which, with the fawn-colored leather upholstery, provided a light and elegant ambiance. To starboard is an S-shaped sofa with soft suede upholstery, and a fold-out dining table that can seat six easily.
The galley area to port curves to match the sofa and, when not in use, all the galley equipment is concealed under or behind maple panels. The deep sink has folding faucets to tuck under a counter panel, and the two-burner ceramic cooktop has another covering panel. The microwave oven and grill are in eye-level cabinets and even the under-counter double refrigerator/freezer have maple faces. The resulting galley is unobtrusive when entertaining, and fully functional when needed.
The master stateroom is forward, with a centerline oval double berth with large storage drawers and bins underneath, cedar-lined hanging locker, and settee. The private head compartment is of molded fiberglass with maple trim, and includes an electric toilet and separate shower stall with a curved door that rotates into place.
Aft, a pair of guest staterooms mirror each other with twin single berths, full headroom, full-height hanging lockers and underberth drawers. Both cabins share use of the second head (with shower stall) that also serves the salon for day use.
Construction is conventional and well-proven, with handlaid fiberglass, woven roving and unidirectional fabrics for strength. A balsa core is used in the topsides for added panel strength, and Sunseeker uses isophthalic gelcoat and resins backed up by orthophthalic resins. A bonded fiberglass and foam girder system stiffens the hull as well as carries the loads from the engines and structural molds, and an anti-blister treatment protects the hull before the bottom paint is applied.
You'll find the installation practices to be as good as any in the world: all the wiring is neatly bundled, the plumbing is carefully shielded from chafe and heat, and your mechanic will have plenty of room to move around all the various systems. Our test boat had the standard G&M 10.8 kW generator, U.S. spec. 120v shorepower, and an impressive bank of nine batteries with split-charging systems.
Sunseeker modified the Don Shead-designed deep-vee hull to a modified vee bottom with propeller pockets that not only provide shallower draft but also a much more efficient operation with near-level direct drive prop shafts. While prop pockets can sometimes affect the steering, the rudders on the 55 give away Sunseeker's performance orientation, with high-performance shapes and transom mounting for maximum control. Four-bladed bronze props are standard, as are the stainless-steel shafts and bronze P-brackets.
Unlike many Euro-styled designs that look fast at dockside and then turn out to be tepid performers offshore, the Camargue 55 has more than enough punch to keep you satisfied. Our test boat, with the Detroit 8V92 DDEC II engines (760 HP each), topped out at 37 knots, which is impressive when you consider we were pushing a 20 ton boat with an additional ton and a half of fuel, full cruising gear and six people aboard. At a comfortable 1900 RPM cruising speed, our 55 was still doing nearly 30 knots (29.5, actually) which will not only get you to Mackinac Island or Bimini or St. Tropez quickly, but will keep those diesels running happily for thousands of hours. A variety of power options are available, including MAN and MTU diesels, but the Detroit 8V92 were the most popular package for the 55.
At 30+ knots, the Camargue flattens out even lumpy seas into a mild rocking horse motion that allows your landlubber guests to walk around the cockpit, set their drinks down and, best of all, not turn green. Handling is what you'd expect from 20 tons of inertia: she rolls leisurely into turns and carves an immense white swath as she banks gracefully around. Picture the torpedo runs of PT-109, and you'll have an idea of the majestic feel of the Camargue.
The standard equipment list for the 55 includes the entertainment center with television, VCR and stereo/CD player,full fire extinguisher system, windlass, cockpit carpeting, shore fresh water, and 10.8 kW generator.
For '95, the Camargue will have a 51' sister, which has one guest stateroom and less space in the salon and cockpit, but still has the stern garage. Top of Sunseeker's Performance Motoryacht line for '95 is the aptly named Predator 77, a four stateroom, three head layout with a variety of power options including jet drives or Arneson surface props, and a Sunseeker-built jet-powered tender already in the garage!
After viewing and running the Camargue 55, it's clear that this is one boat that will keep the sun from setting on the British Empire!
See Sunseeker Camargue 55 listings.
Boat Specifications
Length55'
Length waterline43'11"
Beam14'7"
Draft4'1"
Bridge Clearance11'2"
Displacement39,670 lb.
Fuel753 U.S. gal.
Water185 U.s. gal.
Performance (2/DDEC 8V92, 760 hp, half fuel, 6 persons aboard)
RPMKnots
4004.5
120011.0
160022.0
190029.5
210031.5
240037.0
seeker Camargue 55)
For the 2nd night in a row I had a liquid dinner. No complaints, just an observation.
My whole house also smells like gas because of this photo.
This tiny cabin design makes the perfect mountain getaway or rental property. The floor plan is a simple, open layout with a cathedral ceiling to enhance visual space and a wrap-around porch to enjoy nature. A double-sided fireplace is a treat for the great room and master bedroom. The kitchen island provides a cooktop and bar seating for mealtime. Additional amenities include a storage closet, a linen closet, a washer/dryer nook, and a bathroom with a spacious walk-in shower and overhead skylight. *Photographed home may have been modified from the original construction documents.* www.dongardner.com/house-plan/1601/the-dwight
This is a dream to clean; there's no knobs or buttons penetrating the top. All controls are digital and touch-sensitive.
Kitchen reno from Nov. 10 (demolition day) to Dec. 18 (completion date).
Cabinets were delivered today, and installation has begun.
Originating among German Lutherans, the Easter Hare originally judged whether children were well-behaved or not at the start of the season of Eastertide.
I call this the lazy frittata, not so much to mislead you into thinking you can just dump everything together in a pan, but because the traditional frittata is flipped in the pan using a plate and then served, but in this recipe (and just as acceptable!) I use the oven to finish the eggs and add mozzarella that browns to a nice finish on top. The plate flip takes a little practice, but you can’t add cheese like in this recipe using that method or you’ll end up with a gooey, and quite possibly burnt disaster.
These measurements are all approximate so use your best judgment, but I tend to use quite a lot of basil, oregano, or depending on what I’m cooking, marjoram. This recipe has a definite southern Italian hand to it with the spicy-but-not-overwhelming kick and fair amount of garlic. Use the equivalent of fresh basil and oregano if you have it, but I was in a hurry. Also, the same goes for the spinach, but that’s a bit of extra work with the blanching and draining, mincing, etc. Frozen spinach works just fine. For the mixed-in cheese, I use a parmigiano reggiano because it doesn’t add too much extra moisture to the mixture. Too much melted high-moisture cheese inside the frittata will cause the mixture to be a runny mess and won’t hold its form.
Since this frittata is basically the equivalent of an omelette made with vegetables and leftovers, you can pretty well clean up whatever you had for dinner the night before in one of these with the right combinations. Serve it hot or at room temp. You can eat it for lunch, dinner, even serve it as appetizer before a long dinner. I have even read of people using frittate for sandwiches! I can imagine how incredibly decadent that would be especially with a pasta frittata.
Don’t feel limited by the following recipe. There are infinite variations of the frittata, so, as I note in some places, do what works best for you. This is a guideline, but if you do follow it directly, you won’t be dissatisfied in the slightest. Unless you just don’t like Italian food. Ha! NO wait. Boooo! BOOO!
INGREDIENTS:
8 eggs, well beaten. I actually used 2 cups/16oz. of egg beaters/Kroger brand egg substitute – the eggs without all the cholesterol from the yolks, but once you add cheeses and meats, who knows what the equivalencies are. The eggs in a carton were just more convenient and a lot faster to use. However, please note, if you decide to separate your own eggs, you will need about
4-6 more eggs (separated whites) to make this recipe work.
4 Tbs olive oil
1 tsp finely ground sea salt (more or less to taste)
2-3 Tbs dried basil (be sure to rub this firmly together between your fingertips or palms when adding in order to release the oils in the leaves)
1 tsp dried oregano
½ tsp dried red pepper flakes (or more, to taste)
1 large yellow onion, diced
4-6 large cloves garlic, smashed and minced
1 cup yellow/orange/red bell pepper, diced
3-4 large tomatoes (I usually have romas on hand and these were super ripe and just about to go so they don’t have to be beautiful) diced whole (Do use the pulp, skin, etc. DO NOT de-pulp, de-seed, skin, etc.)
1 12 oz. pkg. frozen spinach
1C finely shredded parmigiano reggiano
2C shredded mozzarella
3 pan-grilled spicy Italian pork sausages, sliced into ¼” thick rounds. I happened to have those remaining from the night before when I made risotto. Had they been mesquite fire grill smoked however, the results of this recipe would have been not superior, but divine.
No "Italian pork sausages"? (This is an American thing with the best of intentions) Make bacon ahead of time. Got leftover hamburgers? Ham? Meatloaf? Polska Kielbasa? Just remember that the fat content in the meat you use (or don’t use at all) will add to the oils in the pan, so adjust accordingly for cooking times and moisture reduction. Also remember, however, to not add items that will clash with the flavors you’ve already started with. For example, I do NOT recommend using any sort of sage-flavored breakfast sausages with this recipe.
TOOLS:
You’ll need an oven-safe 12” skillet. I use my trusty Calphalon, but a good old workhorse deep cast-iron will do the job nicely. Everything else is standard kitchen fare (knives, measuring, etc.). Use what works best for you.
INSTRUCTIONS:
Preheat oven to bake @ 375F convection – Preheat to 400F if you’re not using convection.
Defrost the frozen spinach in a microwaveable bowl with a lid. DO NOT ADD WATER. You would have to drain all of the liquid and the cooking time in the pan would increase. Once the spinach is defrosted, put it aside until it’s time to add it to the pan. You shouldn’t need to drain any liquid from the heated spinach.
Starting with the soffritto (That’s Italian for mirepoix and can be a mixture of many things – no parsley this time, but in this case):
Add olive oil to 12” skillet on stovetop.
Add ingredients in the following order:
1.diced onion
2.diced peppers
3.smashed and minced garlic
4.diced tomatoes
Turn heat to medium high. Once the mixture in the pan begins to sweat, give it a toss or two to mix the ingredients, or mix well with a spatula. Continue to cook on medium high until mixture becomes more liquid and bubbly. The point of setting the heat AFTER you add the mixture is to not overheat or brown the onion, or the garlic especially, which would become bitter, and allows for an even mixture of flavors in the pan.
Add salt, basil, oregano, and red pepper. Mix well.
Cook for another 3-5 minutes, allowing the juices to reduce slightly, but if the vegetables become dry quickly or the tomatoes don’t have much liquid to begin with, reduce heat to medium or medium low depending on whatever your cooktop requires to maintain a slow simmer without burning the contents of the pan – or even add more olive oil if necessary. Just be sure not to add an amount that would be the equivalent of deep-frying the contents of the pan. You should be getting a nice aromatic liquid vapor from the pan, not smoke.
Add the sliced sausages and mix again until well blended. Cook for another 3-5 minutes.
Add the thawed and heated spinach to the pan, mix well to evenly distribute. Lightly simmer for another minute or two until the contents of the pan are well blended. At this time, the mixture should be fairly well reduced. If the spinach does happen to contain more liquid, just simmer lightly to reduce until the mixture is nearly solid, but not soupy. The trick is to meld the soffritto, spinach, and sausage flavors together before adding the eggs, but not cooking them to a point of dryness that won’t combine with the eggs.
Sprinkle the grated parmigiano reggiano evenly over the top of the contents of the pan. DO NOT MIX.
Some people add cheese to the beaten eggs, but if you aren’t watching carefully, you can end up with a mound of soggy cheese at the bottom of the bowl that you then have to quickly fold into the pan. I don’t recommend this method at all.
Immediately pour in the well-beaten eggs or egg substitute/reduced cholesterol eggs and quickly blend thoroughly with the contents of the pan, evenly distributing the eggs throughout the soffritto/spinach/sausage/cheese. I find that it’s easiest to use (in my case with the Calphalon non-stick) a two-pronged plastic cooking fork rather than try to mix everything with a spoon or spatula. Use the utensil handle if necessary.
Without stirring, continue to cook over medium heat until the egg mixture begins to firm. You can check this by just gently shaking the pan handle. When the uncooked eggs run lightly over the solid portion below, add the shredded mozzarella and immediately place in the preheated oven.
Allow the frittata to bake until the mozzarella on top has become lightly browned all over. This can be anywhere from 8-15 minutes depending on your oven.
When desired browning of the mozzarella occurs, carefully remove the pan from the oven and place on a cooling rack or countertop away from your fingertips! Allow to cool for approximately ten minutes.
Slice the frittata with a spatula, either in the pan, or if you prefer to present the dish, loosen the entire pan and slide off onto a serving dish and then cut, just like you would divide a pie and serve!
Each quarter slice is the equivalent of 2 eggs, but this will easily serve 8.
Store any leftover slices refrigerated in a flat, air-tight container. If you need to layer the slices, I have found that a placing a piece of wax paper between layers will keep them well separated. The bottoms of the frittata slices can become slightly wet when refrigerated.
Reheat in the microwave whenever you need an easy something for lunch or dinner, a quick bite to eat, or an appetizer before dinner. I have also found that when stored wrapped in wax paper and then in either freezer paper or plastic, they can be frozen until needed and quickly thawed in the microwave, again, whenever you need something ready to go.
Buon Appetito!
This Laguna Beach remodel focused on transforming a closed-off kitchen into an open, modern and artful masterpiece. Redesigning the layout to focus the cabinetry and appliances against the back wall of the kitchen left the ability to open it up to the living area and include a bar and seating area.
Sophia Line cabinetry replaced the like oak cabinets previously in the kitchen and modernized the space with contemporary flair. The custom cabinets include variations of horizontal and vertical graining, and are topped by dark stone countertops in emerald green, and the contrasting island includes a stone countertop with agate details. The 1 ½-inch straight edge of the countertop continues the sleek, contemporary design concept.
The high-end appliance package used in this Laguna Beach kitchen remodel includes a 36-inch Wolf cooktop, an Avanti beverage center, and a Sub Zero built-in refrigerator.
The project also includes the design and construction of a custom dining buffet coordinating with the kitchen cabinets and pairing convenient hidden storage elements with glass-front display cabinets.
for more photos you can visit their portfolio page here: aplushomeimprovements.com/Laguna-Beach-Contemporary-Moder...
Kitchen reno from Nov. 10 (demolition day) to Dec. 18 (completion date).
Cabinets were delivered Thursday morning, and installation continues.
When we go camping in my truck I bring all sorts of gear. Large cooktops, pots/pans, chef knife, iced coolers packed with beer ect. Grilled meats with slowly reduced sauces and sauteed veggies are usually on the menu. But when backpacking, this is usually what our lunch consists of.....and ya know what....I think I prefer it :)
Image with my Hasselblad 500cm.
Karl's Appliance, a well known New Jersey based dealer of high end appliances, has three Sub-Zero Wolf Living Kitchen displays in NJ. This is a photo of a small portion of the one in our Paramus NJ appliance store. If you want to see one of these brands built in refrigerators, pro ranges, rangetops, cooktops, or wall ovens you have to visit one of Karl's stores.
Electrolux gas range top, Woodharbor Custom & Woodharbor Castepointe cabinets and Zodiac countertops pull form and function together. A tumbled slate mixed with a Crossville ceramics patina metal deco tile frame the cook top. Photography: John Umberger; Real Images
A glass-ceramic cooktop makes for a nice subject on a rainy day! A bit hot, so the camera got a tad warm on the front, but not too much with my trusty 50 mm lens!
The matching range to the pink wall oven. And even with a pink hood! Sadly, this truly incredible contemporary 1950's split-foyer house with all these original fixtures...even the bathrooms had pink toilets and tubs and tile.....was in such disrepair...the roof had never been changed since the place was built, and had so much water damage to the ceilings, and the carpets were moldy, the pool water was black, etc, etc....it was heartbreaking to see such a great house so run down. Sigh.
I just recently had new cooking appliances installed. I got tired of using gas; it is so difficult to keep clean. The cooktop is solid glass and cooks by radiant heat; the controls are touch-sensitive, so the glass top is not penetrated by knobs or buttons. The hood is vented to the outside, and uses touch-sensitive controls. The oven is self-cleaning, and has all-digital controls. For me, this is a vast improvement over the old clunky Frigidaire appliances.
Today is my littlest granddaughter's actual birthday and as we are heading off for a few days I won't get to see her (saw her yesterday at her little party). She adores horses and this is a collection of some of the Schleich horses that she received as presents. Happy Birthday Sweet Pea!!
We are going to visit my brother and sister in law at Forster for a few days to get away from the kitchen renovations. We will be home on Friday for the bench tops to be installed and hopefully then we will be able to have the sink, cooktop and oven installed and things can get back to normal.
Still have 5 cabinets to face out and then the doors and drawers. The cabinet under the window is on rollers and matches the outside siding. It will give us an outside
cooktop later.
In a house I had looked at, and it had a matching pink cooktop and boomerang-patterned formica counter-tops! I've always loved the cabinets like this, and even the pulls are cool! This kitchen was amazing.
Or maybe nothing to say... I was going to rant because our oven hood just broke and is hanging over the cooktop, supported only by the electrical wires and some stacked paint cans that grabbed to keep the whole thing from crashing down. But I won't rant. I'll just be quiet.
For a full meal with the family while camping the two-burner cooktop is very comfortable: with separate burners everything is finished at the same time. With the Integrated glass cover you have the ability to gain countertop space when the stove is not in use as well.
SEE OUR MOST CURRENT PRICE SHEETS FOR THE MOST UP TO DATE PRICES ON THIS OPTION