Remodelers Home Tour Magazine 2017 Wake County Remodelers Home Tour - Page 17

New technology in an induction cooktop heats liquids faster and is a more efficient way to control the temperature, Gibson says. Also, homeowners are also opting for the largest refrigerator and freezer they can, instead of having a second one stowed in the garage or basement. Under-the-counter refrigerator drawers are also an organized way to store bottled beverages and allow people to serve themselves. An ancillary icemaker and wine refrigerator take cues from professional drink stations in restaurants. CLEAN, AIRY QUALITIES With an open-plan kitchen, everything is on display, so it’s important to have no-fuss, no-mess surfaces, such as engineered quartz stone countertops, which are both durable and require little maintenance, Gibson says. Also called e-stone or quartz counter- tops, engineered stone is a manufactured surface comprised mostly of quartz. The remaining ingredients include high-perfor- mance polymers, resins and pigments that are colorized for a monochromatic look or made to mimic natural stone or concrete surfaces. Engineered stone is nonporous, water- proof and stain-, heat- and scratch-resistant. The surface of e-stone is smooth and can have a shiny or honed appearance. Because it lacks surface holes, engineered stone does not support the growth of bac- teria and doesn’t require sealing as natural stone does. Removing smoke and cooking odors quickly and efficiently is the work of the range hood or a downdraft fan installed near the cooktop for ventilation. Backsplash tile near the range hood should be easy to clean up and wipe down. While recessed can lights can be a kitchen standard, task lighting for food preparation or plating dishes is essential above an island. The use of simple pen- dants or under-cabinetry lighting is a bright idea when more illumination is required for the task at hand. TWO-TOP OR TABLE FOR 10 Seating in an open kitchen is dictated by the home’s layout. People are tearing down formal dining room walls and creating banquettes with comfortable seating that provide undivided, easy access to the kitch- en, Gibson says. “You don’t want your kitchen to feel in- dustrial, so I like the warmth of wood under- foot in a kitchen, which is both easy to clean and a contrast to the use of cool colors and stainless steel,” Gibson says. “Creating places for people to sit and eat together is important, whether it’s for a larger group or small gathering at the kitchen island.” AN EPICURE’S EQUIPMENT If a homeowner is investing in a kitchen that caters to the inner chef, it’s important to have cookware and utensils that match these delicious desires. But a kitchen and its cookware does not a chef make, Gibson warns. “It’s important to consult a design professional in the planning stages of a kitchen, before integrating more water sources and professional appliances with greater electrical and gas draws,” he says. “You don’t have to have a professional top- of-the-line kitchen to be able to cook like a top chef.” Rick Parker, CAPS, CGR Larry Lancaster 919-821-4525 Craig’s Cabinets Kitchen & Bath Design & Installation Residential & Commercial Accessible Remodels Design/Build Renovations Additions C RAIG A MICK Serving the Triangle and beyond (919) 219-3970  • 21 STAR Awards Since 2006 • Capital Area Preservation’s 2010 Anthemion Award • Celebrating our 36th Year in Business The moment you drive up to any of our homes you find Quality and Craftsmanship you would be proud to have as part of your home. Each project is artfully planned to bring forth a harmony between the home and its environment. Remodelers Home Tour 2017 17