APPLIANCES

Choosing the right kitchen appliances can be a difficult task, considering the options facing you. You not only have to find appliances that you like, but that fit into your kitchen design and are not going to be problematic when it comes to installation and ongoing maintenance.

Appliances are the workhorses of your kitchen, so it pays to get appliances with functions that you will use and that will help you perform your tasks as efficiently and effortlessly as possible.

The designers at Smith & Smith can arrange stylish European appliances for you (from the Baumatic range), or you may select your own appliances from your favourite retailer.

HOW TO CHOOSE A COOKTOP

Cooktops are either gas, electric, or a combination of each. Cooktops come either integrated with an oven or as a standalone unit.

Provide instant heat and allow precise control over the temperature. BTU (or British thermal units) measure the heating power of gas cooktops and ovens. For everyday cooking, 9,000 BTU should suffice. For stir-frying and other high-heat cooking, you'll need 12,000 or more. For simmering, you need to reduce it to at least 5000 BTU.
CERAMIC RADIANT
Coiled metal elements underneath tempered ceramic glass.
HALOGEN OR SEMI HALOGEN
This is where ceramic cooktop elements use halogen bulbs to create heat. Semi halogen cooktops use a halogen bulb along with a coiled metal element.
RADIANT COIL
Usually found on low end stove tops but they are the most energy efficient of the common electric stovetops apart from induction cooktops.
SOLID
This is the most economic option and each hotplate is a solid metal disk that is slow to heat up and slow to cool down, making them more difficult to control.
INDUCTION
These cooktops use a magnetic field to heat up the pan, while the cooktop itself stays reasonably cool. It is the fastest way of cooking and you can control the heat as finely as gas.

Also think about the size of the burners, they usually range from 7 to 12 inches but if you cook with very large pots or pans, you may like to find one with a bigger burner. Some cooktops offer bridges so that you can join two burners together, effectively making a much larger burner. Also look for cooktops that are easy to clean. If you do a lot of cooking, or cook a large number of food at once, consider a cooktop with 6 burners as opposed to the standard 4. You could also choose a combination of gas and electric cooktops which would be beneficial if you do a lot of different types of cooking.

HOW TO CHOOSE A KITCHEN SINK

Few people give much thought to choosing a kitchen sink before the kitchen design process is embarked upon. With such a range of styles, it is possible to enhance and complete the look of your kitchen with the right sink choice.

Kitchen sinks are generally made from stainless steel, enamel-coated cast iron, solid surfaces, ceramic, and composites. The stainless steel option is by far the most popular because of its durability, versatility, and stylish look. Common sink configurations are single bowl, double bowl, and single bowl with prep sink.

Kitchen sinks can be fitted to benchtops in five ways:

Where the edges of the basin sit on top of the bench-top. In-set sinks are by far the most common mount and the most cost-effective.
Where the edges of the basin are attached under the bench-top.
Where the sink is moulded into the bench-top. Integrated mounts have the advantage of being easier to clean because they are seamless.
A full depth sink that sits on a lower cabinet replacing a portion of the bench top. A rise in popularity of country-style kitchens has made Belfast and Butler's sinks more popular and more widely available, making some styles a fraction of the cost of other high-end options.
Where the sink is mounted so that the top of the basin is at the same level as the benchtop.

HOW TO CHOOSE A WASTE DISPOSER

Waste disposals usually incorporate one stationary blade and one rotary blade. Budget models usually have galvanised cutters, and they tend to be lightweight. Medium models have stainless steel cutters, which are heavier and will not corrode. Heavier-duty models either have extra-heavy impellers or extra “rippers” or are made of cast iron.
The disposer will need enough grunt to get through the waste. The size of the motor will alter its physical size. Size is an important factor, as units must be small enough to fit in the allocated space under the sink. Remember that there is a relationship between motor size and noise!
Batch Feed: safer with children around as it needs a special stopper in place but can only process food in batches.
Continuous—faster, as once the water is flowing through it, it will continuously grind the waste that is fed into it.

HOW TO CHOOSE AN OVEN

While the significant difference in oven power is gas or electric, there are so many other options to be aware of these days. Choosing an oven can be daunting. Here, we hope to give you a few pointers that will help you figure out what you need and want.

Ovens are either gas or electric, with electric being the most common for their ability to produce more constant, better-penetrating heat. Various sizes are available, usually between 52 and 112 litres. Fold-down or side-opening doors are the most common; however, fold and retract doors are available on some ovens, which are more suitable for a compact kitchen.

Gas ovens are generally cheaper to run, but they give different results than electric ovens. Many brands do not offer a gas option. For a select few, gas is the only option because this is what they have been trained to use and they are accustomed to the result of a gas-powered oven. Gas ovens do not distribute heat evenly unless they have a fan. Food is not browned as consistently as in an electric oven. Gas ovens do, however, provide less drying heat and are therefore perfect for succulent roasts, casseroles, and heavy cakes that spoil when in an overly dry oven.
Electric ovens constitute about 90% of new ovens sold in Australia. Electric ovens can heat consistently, brown well, and be heated to a wide temperature range. Three-phase power is not required for all-electric ovens; the majority require only single-phase power. Very high temperatures can still be achieved in ovens that do not access three-phase power.
Self-cleaning is achieved by heating the oven to a very high temperature.
Steam ovens are taking the world by storm. Not only are steam ovens considered the only option by keen bakers of bread, but they are also a fantastic option for cooking veggies and a host of other foods. The theory is that fewer nutrients are lost with this more gentle (but very effective) cooking style, therefore it is a healthier option. These ovens can steam food without fusing flavours, so you can steam veggies and fish at the same time without either flavour crossing over. Steam ovens are not recommended as an alternative to a regular oven, but many have found them a useful addition to their kitchen in conjunction with a regular oven. Some brands are now offering a combination steam/convection oven for those who would like the advantages of both.
The size of your kitchen will dictate whether this is even an option. Wide ovens allow bigger dishes and bigger food items to be cooked, but double ovens (essentially two ovens stacked one on top of the other or side-by-side) allow different settings to be used simultaneously. These are great if you cook Christmas dinner, have a large family to cater to, or are an enthusiastic cook.
Buying a wide oven can be tricky; often the capacity of the oven is smaller than the door. Opening the oven or enquiring about the capacity in litres is a must if you are purchasing a wide oven to have increased cooking capacity. Don’t be caught out.
Wall-mounted ovens can be installed in your kitchen at whatever height suits you best—under the bench, above the bench, or in between. Greater flexibility in kitchen design is achieved. A more ergonomic cooking experience is presented with wall ovens. Freestanding ovens must stand on the floor, so there is very little variation in the level you will have to stoop to check on dinner.

For more information on choosing an oven, see: CHOICE Oven Buying Guide or talk to a Smith & Smith expert today.

CHOOSING A RANGEHOOD

Rangehood power is measured in cubic metres per hour (m3/hr) or litres per minute (litres/min). If you have an open-plan kitchen, you will need maximum power; otherwise, you may find the smell blowing through the entire house. If you are using ducting, make sure you use semi-rigid or rigid ducting; only use flexible ducting if it can't be avoided; and make sure it's stretched as tight as possible. One thing to remember is that when air moves, it makes noise. The more air you move, the louder the noise. Noise will be further reduced if ducting follows a straight path rather than being redirected.

Choosing a rangehood is tough. There are a variety of models in many styles to suit your kitchen and needs. Rangehoods are designed to remove odours, steam, and grease from your kitchen.

They do this by using one of two methods:

Ducting is the preferred method. Ducted range hoods suck the air out of the cooking area, through the ducting, and out of the house via a flue. Ducted rangehoods use aluminium filters and should be removed regularly for cleaning. Ducted rangehoods should use the shortest and most direct route out of the house to ensure maximum efficiency.
Recirculation (meaning air is sucked into the unit, cleaned, and then redistributed to the area it came from) is used only if ducting is unable to be implemented. Charcoal filters need to be replaced regularly (every 4 months or so) to ensure they continue to filter the air as best they can.

CHOOSING A FRIDGE

Fridges come in a range of sizes and styles and can also be integrated into the cabinetry (with a panel that matches your cabinetry) to be hidden or blended into the kitchen. Stainless steel is a popular choice, but fridges are also available in coloured vinyl or funky retro shapes and colours. Consider the style of your kitchen and your storage needs before choosing a fridge.

Fridges come in three main configurations:
- Freezer on top with refrigerator underneath
- Refrigerator on top with freezer underneath
- Refrigerator side by side with the freezer
Fridge size and configuration are personal choices. If you have a large family, you will need a larger fridge to keep the number of shopping trips per week to a minimum while keeping perishable items for as long as possible. Freezer-on-bottom models generally have more space and are one of the most commonly available and energy-efficient configurations. Adjustable shelves are handy for when storage needs change periodically. They are also removable for cleaning. While side-by-side fridges and freezers may take up a lot of space, they do not necessarily offer more storage. Ice and water dispensers often included in the side-by-side models eliminate space that could otherwise be used for storage.

Drawers work very well in freezers. They allow most of the items to be seen and accessed without emptying the entire freezer to get that one item at the back (if you can even remember that it is there). If you store a lot of bottled drinks, drink racks are available in some models to keep your white wine crisp and your soft drinks cold.

You might also like to investigate child locks, alarms if the fridge is open too long (helps keep running costs down), water chillers and ice dispensers, separate temperature controls for separate compartments, and separate compressors for the fridge and freezer.
Fridges are typically energy-hungry appliances. Energy ratings are an important consideration for such appliances, not only to keep your energy bills low but also to help reduce your carbon footprint.

CHOOSING A NEW DISHWASHER

When you choose a new dishwasher, you need to consider how many people are in your household and how often you will need to wash your plates, cutlery, pots, and pans. If you regularly cook for a large number of people, you will do more washing than if you constantly dine out or get takeout.

Size is definitely the number-one factor. If you don't cook much, you won’t need to wash as much, so if you have a large dishwasher, it will be much less efficient if you are regularly washing small loads.

Also consider the different wash cycles; these can include fast wash, economy wash, soak, and heavy wash. Some are designed specifically for china, glassware, pots and pans, or plastics. Do you want a hot or cold water connection? Cold water connectors will heat the water when needed, which makes them more efficient.

Look inside the dishwasher to see if you approve of the layout of the dishes. If you wash your cooking pots in the dishwasher, having loads of immovable plate-holding prongs is not going to be helpful. Large pots will not be able to fit. Alternatively, if you do your pots by hand and always seem to be filling the dishwasher with plates, it will be a nuisance if the plate racks inside are not high enough to hold your plates securely.

Cutlery racks have begun to evolve as well. Some people prefer to have a top shelf (in addition to the two that are in a standard dishwasher) to lay the cutlery flat and ensure it all gets a good clean. Do you prefer the standard lift-out cutlery basket, where cutlery can be thrown in without too much bother?

Is the dishwasher easy to keep clean? Filters can block if they aren't cleaned regularly, therefore reducing the efficiency of the dishwasher. How adjustable are the racks in the dishwasher? Will you be able to make room for your variety of crockery?

The designers at Smith & Smith can arrange stylish European appliances for you (from the B aumatic rang e), or you may select your own appliances from your favourite retailer.

KITCHEN APPLIANCES

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