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
www.renovationspecs.com
[email protected]
Craig’s Cabinets
Kitchen & Bath
Design & Installation
Residential & Commercial
Accessible Remodels
Design/Build
Renovations
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C RAIG A MICK
Serving the Triangle and beyond
(919) 219-3970
www.craigscabinetsraleigh.com
remodelershometour.com
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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
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Remodelers Home Tour 2017 17