It's Man vs Machine and Machines are in the Saddle

Kansas City dot com

More and more I find myself taking care of appliances and gadgets that were supposed to take care of me.

Take the kitchen. Please.

Granite countertops are all the rage. They're beautiful and durable but come with a long list of do's and don'ts. Do blot spills immediately, don't use an abrasive sponge, do use a soft cloth, do use coasters under glasses, bottles and cans and don't set hot pans on the counter without a trivet underneath.

Granite is a slab of rock formed by the fiery heat and intense pressure of volcanoes, but once it enters my home, it suddenly needs kid glove treatment.

Then there is the cooktop stove whose maintenance was supposed to be as easy as wiping up a spill. I spend more time cleaning that shiny black surface than I spend on my hair. You boil over one time and you have to scrub with the special polish, rub with the special sponge, and when that doesn't work, you scrape with a not-so-special straight-edge razor blade.

The self-cleaning feature on the oven range that is supposed to save elbow grease advises that the fumes released in the cleaning process can be harmful to household pets such as birds. If Tweetie bird isn't going to hang around to smell the fumes, I'm not either. There are days when the range now enjoys more time alone in the house than I do.

Environmentally friendly front-load washing machines were supposed to save time, money and energy. They collect mold and mildew and have birthed an entire line of products designed to help owners free their machines of mildew and odors. Consider it your new hobby.

It used to be you just wiped down a stainless steel sink. Now there is a polish to use that eliminates streaks and finger prints. Oh, and rub with the grain of the stainless steel, would you?

The tile setter who redid our bathroom suggested we reseal the grout at least once a year. I put it on my calendar for Doomsday.

Even the filtration water pitcher designed to give us purer and better tasting water is needy. Once you see little black specks floating in the pitcher you are to jump up, run to the store and buy a new filter. I find it easier to say I am serving pepper water.

A red light inside the refrigerator flashes once a year warning that its filtration system needs attention, too. This predictably happens at Thanksgiving. What better time than a family holiday to lie on your stomach in the middle of the kitchen and struggle to unscrew the knob holding the old filter, pull it out and put in a new one equivalent to a nice dinner out for two.

My nighttime routine used to be to tuck the kids in bed, now I run around tucking in electronics - plug in the cell phone, connect the USB to recharge the iPod and turn off the computer monitor. Nighty-night.

We have been trained to jump, run, buy and polish at the first buzz, dent, scratch, beep or flashing light.

If all of our kitchen appliances and gizmos were kids, we'd say they were spoiled rotten.

The dishwasher just beeped.

It always has been sassy.

Whirlpool Recalling Maytag Dishwashers due to Fire Hazard

Bloomberg / Business Week

 

 

Whirlpool Corp., the world’s largest appliance maker, issued the biggest U.S. dishwasher recall in three years to fix 1.7 million of its Maytag models with a fire hazard, the Consumer Product Safety Commission said.

The dishwashers have a faulty heating element that can short-circuit and ignite, the agency said today in a statement. Consumers should stop using the dishwashers immediately and disconnect the power source by pulling the fuse or flipping a circuit-breaker, the agency said.

The manufacturer, based in Benton Harbor, Michigan, received 12 reports of fires with the plastic-tub models, including a blaze that caused extensive kitchen damage, the agency said. No injuries have been reported.

“Product quality and consumer safety are Whirlpool Corporation’s top priorities,” spokeswoman Jill Saletta said in an e-mailed statement. “If a product quality or safety issue is identified, we move swiftly and with urgency to correct the issue.”

The dishwasher recall is the biggest since General Electric Co. targeted 2.5 million units with a fire hazard in May 2007, according to the safety commission’s website. Maytag recalled 2.3 million dishwashers in February 2007 after 135 fires were reported.

Those are the only dishwasher recalls involving more than 500,000 units in the past decade listed on the agency website.

Maytag sold the recalled units at department and kitchen appliance stores and homebuilders from February 2006 through April 2010 for $250 to $900, according to a company news release.

$75 Million Cost

Whirlpool said it was investigating “a limited number” of potential quality and safety issues when it filed its April 26 quarterly report with the Securities and Exchange Commission.

“We currently expect to undertake a corrective action to address a supplier-related quality and potential product safety issue,” Whirlpool said in the filing. “We have accrued $75 million for this matter based on our current estimate of the costs of the action.”

Saletta confirmed the amount in the filing covers the dishwasher recall.

Maytag will repair the appliances in customers’ homes without charge, the agency said. Consumers who prefer new dishwashers will get a rebate of $150 or $250 toward a purchase of one of seven new Maytag stainless-steel tub models.

Sustainability a Major Theme at Kitchen Show

Medill Reports Chicago

 

 

Innovation, sustainability and high-end amenities were themes of the 2010 Kitchen and Bath Industry Show at McCormick Place Convention Center in Chicago April 16-18. Nearly 700 vendors hawking leading industry brands Dacor, Kohler, GE, Moen and many others presented the latest in kitchen and bathroom trends.

Debuting the latest trends in sophisticated, contemporary designs for the home, exhibitors displayed affordable luxuries as well as products that might be out of reach for the average consumer.

“Consumers are more conscious of where their money goes now,” said Bob Quasius, head of exhibits and displays for Kohler Co. “They come looking for high quality but value as well.”

Cast iron baths with chromatherapy and bubble technology, tankless toilets, etched bronze sinks, undercounter refrigeration units, electric cabinets, water-saving rain shower heads, ironing centers, and mirrors with built in televisions were some of the eye-catching items on display.

Though official attendance figures won’t be available until next week, Wagstaff Worldwide, Inc., public relations for the show, projected a 40 percent increase compared with last year’s show in Atlanta. Brian Pagel, vice president of Kitchen and Bath Group at Nielsen Expositions, the show’s production company, said there was a positive buzz on the show floor.

“We believe that this is a sign that the market has begun to stabilize and hope that it is an indication that market conditions will continue to improve,” Pagel said.

The jump in attendance might be due to more movement towards sustainability in renovation as the economy begins to recover from the recession, according to Sarah Barnard of Sarah Barnard Design, a Los Angeles firm specializing in eco-friendly design.

“In years past, we really had to promote these ideas to the clients and beg them to get on board,” Barnard said. “Now everyone is asking for them.”

Barnard said she is seeing a lot of what she calls “piecemeal” home improvements now, rather than “whole house attacks,” mainly from people who have been in their homes for some time and are finally ready to invest in renovations.

“Frankly, they’re tired of not spending and not having,” Barnard said.

For average consumers, the goal is to buy the best they can afford in a remodeling project, and that creates “a lot of pressure to make the right choice,” according to Barnard.

Although homeowners can sometimes get caught up in that, it’s important to be realistic when making a plan to remodel, she said. Barnard advises consumers to look to shows like this one more for inspiration, and not necessarily splurging on the high-end luxury items displayed. She gave the example of a high-tech toilet with buttons, a heated seat and motion-sensing lid that lifts automatically when someone enters.

“On the show room floor with a smooth-talking salesman, it seems like something that your dream bathroom can’t live without,” Barnard said. “But really, it’s a toilet. You have to keep it in perspective.”

The average household in the Midwest spends about $10,600 on kitchen appliances and bath remodeling jobs, according to a 2009 research report issued by the show's sponsor. However, the Midwest lags behind other regions including the West, where average spending per household tops $18,000.

The same research found that just over 6 percent of households in the region are planning a kitchen and bathroom remodeling job this year, ranking second only to the Northeast with about 8 percent planning remodels.

“Financing is just not as readily available for new construction, so most people are just upgrading the homes they have,” said Keresa Richardson, national president of Benjamin Franklin Plumbing.

Typically, homeowners can expect their home value to rise by 80 percent to 90 percent of the amount they spend to remodeling a kitchen or bathroom, according to Richardson.

“Most people want to know, is it worth the money to remodel my home? And most of the time, it is,” Richardson said.

She went on to say that it's also worthwhile to invest in energy-saving products for the home because they bring a lot of value that people want, including savings on energy and water bills.

Next year’s Kitchen and Bath Industry show will be held in Las Vegas April 26-28. The show was held in Chicago in 2006, 2008 and 2010 and Atlanta in 2009. It was at the Las Vegas Convention Center in 2005 and 2007.

Here's what you Need to Know Before you Start that Kitchen Remodel

Wausau Daily Herald

Kitchens are where we live. Where we gather in the morning as we prepare for our day and where we return at the end of it to share a meal, talk about our experiences, do our homework or simply enjoy a quiet cup of tea. We ask this room to do so much for us that when it doesn't quite suit our needs we naturally turn our thoughts to making changes and we might even utter that dreaded word -- remodel.

A walk through the kitchen section at any building-supply store can send the most stalwart homeowner's head swimming with the possibilities. Where do you even begin? Add to that all the horror stories of scamming contractors, snowballing budgets, failing inspections and do-it-yourself projects that never end, and you begin to think maybe a coat of paint is all you really need.

Put fear and confusion to rest with these top tips from area experts.

1. Start by examining what you have. Sara Jehn, an interior designer at Inner Piece Interiors in Wausau, said a great kitchen all comes down to function.

"Aesthetic changes won't matter if the kitchen isn't working for you," she said.

Think about how you use your kitchen now. What do you like about it? What do you dislike? What more can it do for you? No problem is too small. Sometimes it's the smallest changes that make the biggest difference.

2. Build a wish list. Rob Perez, owner of Hatley Lumber and Supply in Hatley, advises customers to plan for what they really want.

"This isn't something you do every day. So make it the kitchen you want it to be because you spend so much time there," he said.

Perez said you can always back your plan down later for budget or space considerations. So start with those functional changes you'd like to make, then think about styles, materials and colors. But look for styles that suit your home as well as your tastes.

"A modern kitchen doesn't work in a traditional house," Jehn said. "Be prepared for a discussion of the pros and cons of everything you're looking for."

3. Develop a budget. Shelly Knopse, kitchen sales associate at Stone's Building Center in Wausau, needs her clients to know how much they can spend.

"Costs vary significantly in materials and add-on components. Have a budget in mind, then let the designers guide you toward getting all the items you want," she said.

Remodeling a kitchen is an investment, so look at your budget from the angle of your pocketbook and the value of the house.

"Think down the road," Perez said. "Will the market bear the cost? Should you put a showcase kitchen in a $50,000 home?"

4. Design the layout. Begin with the work triangle and place your refrigerator, stove and sink in a comfortable working arrangement. The National Kitchen and Bath Association defines the work triangle as the straight line drawn from the center of the sink, to the center of the refrigerator to the center of the cooking appliance. Experts vary some on recommendations for the total of those three distances added together, but general good design suggests less than 26 feet total. That means that if your stove is ten feet from your sink, it should take you sixteen feet or less to go from the stove to your refrigerator and then to your sink. Having other major kitchen appliances within the radius is a good idea.

5. Time your remodel. Consider the length of time the remodel may take and schedule it for the best time of the year to be without a kitchen. Don't schedule a kitchen remodel three weeks before a big family event. Look for a time when it will cause the least hardship and allow extra time for unexpected delays in completion. Perez cautions do-it-yourselfers to be realistic with time requirements.

"Doing it yourself will take three to four times longer than a professional. If you think it's going to take three months, plan twelve months," he said.

6. Hire a professional. "People don't understand that you don't actually have to tear apart your whole kitchen," Jehn said. "As an interior designer, I can show you ways of making a remodel cost-effective without tearing everything down. There are easier ways to make a difference without spending thousands of dollars."

Dave and Wanda Zuege of Shantytown had family who had been scammed in the past by a bathroom remodeling company, and admitted they would never have started their kitchen remodel if it hadn't been for finding a contractor they could trust.

"We found our home remodeling contractor through a very particular friend. Dave and I hired him for a small project (before we started our kitchen), and we really liked the way he worked with us. He gave us a bid and then stuck to it. He worked with us to cut costs. Whenever we wanted changes, he would tell us the charges up front," said Wanda Zuege, 56.

Dave, 57, said to get referrals, ask for references and check them. Ask to see work that they've done.

7. Expect surprises. "Once you get the old cabinets out, don't ever assume everything will be hunky dory underneath," Knopse said. "Everything works on paper, but not always in practice."

Crooked walls, unlevel floors, poor wiring, patching and repairing all mean extra work, extra time and extra money to your kitchen remodeling company.

For the Dishwasher’s Sake, Go Easy on the Detergent

NY Times

I’VE been writing on some weighty topics lately — too little money, too many choices, too few jobs. It’s time, I decided, to move on to some questions that haunt me almost every day.

How much soap should I put in my washing machine and dishwasher?

Do I need to do more for my dryer than clean that little pull-out lint catcher?

Should I rinse my dishes before putting them in the dishwasher?

Most of us learned how to use a washing machine or dishwasher in our parents’ house many years ago and haven’t really changed our methods, even though most appliances have evolved radically since then. We rarely, if ever, read the manuals when we buy a new one or glance through the instructions on the box of detergent or bottle of dishwashing liquid.

But because we’re probably using these appliances incorrectly, our dishes and clothes may not be coming out as clean as they could be. And we may also be damaging the machines.

Let me start with soap. The No. 1 sin, according to repair people and appliance experts, seems to be adding too much soap to washing machines or dishwashers.

“Nobody thinks they use too much soap,” said Vernon Schmidt, who has been a repairman for almost 35 years and is the author of a self-published book, “Appliance Handbook for Women: Simple Enough Even a Man Can Understand.” But apparently most of us are in denial.

Washing machines and dishwashers are made to use far less water now than older models and, therefore, need less soap. And detergents have also become increasingly concentrated. So a little goes a long way.

“Most people use 10 to 15 times the amount of soap they need, and they’re pouring money down the drain,” Mr. Schmidt said.

Following the instructions on the soap container is a good first step. Christina Saunders, a spokeswoman for Procter & Gamble, which makes Tide, Cheer, Gain and other laundry detergents, said researchers at the company did thousands of loads of laundry to determine the right amount of soap needed.

She said the caps were changed on liquid detergent containers a few years ago to make the lines specifying amount of soap needed for different size loads easier to see.

Mr. Schmidt, however, argues that depending on how hard or soft your water is, one-eighth to one-half of what is usually recommended should be adequate.

Too much detergent can make your clothes stiff and shorten the life of your machine. An excess of soap can also cause a buildup of mold and mildew, said Jill Notini, a spokeswoman for the Association of Home Appliance Manufacturers, a trade group.

With high-efficiency machines — which includes all front-loading machines and any top loader that specifically states that it’s high efficiency — it’s a good idea to use detergents specifically made for them, she said. The detergents usually have H.E. on the front of the container. But don’t expect to see a lot of soap action.

“If people see suds, they think their clothes are getting clean, but that’s wrong — it means you’re using a lot of extra detergent,” Ms. Notini said.

Here is Mr. Schmidt’s test to determine if you’re oversoaping. Take four to six clean bath towels, put them in your front-loading washing machine (one towel for a top loader). Don’t add any detergent or fabric softener. Switch to the hot water setting and medium wash and run it for about five minutes.

Check for soap suds. If you don’t see any suds right away, turn off the machine and see if there is any soapy residue. If you see suds or residue, it is soap coming out of your clothes from the last wash.

“I’ve had customers that had to run their towels through as many as eight times to get the soap out,” Mr. Schmidt said, who lives in Indiana. He offers other handy advice on his Web site, refrigdoc.com.

Too much soap is also a problem in dishwashers and can cause dishes and glasses to look filmy. Again, check the detergent container for recommended amounts — you definitely don’t have to fill up the entire soap container in the dishwasher.

Also, if your plastic items come out still wet, that doesn’t mean your dishwasher is not doing its job. Most dishwashers today emit less heat than the older models, so plastic doesn’t dry completely.

Loading the dishwasher right will also get your dishes cleaner. When I was growing up, apparently only my mother knew the right way to load. But since my mother can’t get to all your houses, Consumer Reports offers these much-needed tips on its Home and Garden blog. (Please don’t e-mail me if you disagree about these suggestions — like religion and politics, we all have our own views on this matter.)

Load large items at the sides and back of the dishwasher so that they don’t block water and detergent from reaching other dishes.

Place the dirtier side of the dishes toward the center of the machine for more exposure to spray.

Load silverware in the individual silverware slots most dishwashers now include. If you have an open basket, mix forks, spoons and knives to prevent them from sticking together.

Also, remove baked on food and large chunks, but for the most part, everyone I spoke to said prerinsing dishes before putting them in the dishwasher was not only unnecessary, it wasted thousands of gallons of water and could actually result in dirtier dishes.

“The soap needs something to work against to get the dishes clean,” said Lou Manganiello, who owns Household Appliance Service in Hawthorne, N.Y., and has been doing repairs for 23 years. For full disclosure, he has also ably repaired my kitchen appliances from time to time.

Now, on to dryers. I don’t happen to use those fabric softener sheets, but if you do, practice restraint, Mr. Manganiello said.

On the theory that if one is good, five must be better, people throw in a bunch of the sheets. Those liquefy when the dryer gets hot and can gum up the dyer, becoming “almost like tar and feathers,” Mr. Manganiello said.

Also, clean the lint below the removable filter. I bought an item at my local hardware store that looks like a bottle brush, but is longer, denser and has a kind of thin nose. It reaches down and removes lint you can’t get to otherwise.

And think about cleaning lint off the dryer where it vents outdoors.

Of course, the best way to extend the life of your dryer is to use it less often by hanging out your laundry on a clothesline when the sun is shining.

One last bit of advice on an appliance — your oven. Use the self-cleaning mode more than once a year — otherwise, so many food particles have built up that when they burn off, smoke will billow throughout your entire kitchen. But don’t clean right before a big holiday dinner, Mr. Schmidt advised.

That’s because ovens heat so high during cleaning that any weak part will give.

“If it’s ever going to fail, it will then,” he said. “Every holiday we get swamped with calls.” 

One Sweet Arrangement

The Philadelphia Inquirer

Music producer Leon Huff's Moorestown home is a serene, orderly getaway. The Sound of Philadelphia? "I'm a guy who really needs quiet."

The desk is huge, handsome, and perfectly, absolutely clear. Not a single stray paper, not a file, not even a pen rests on it. Yet this desk is in the working home office of an extremely busy man.

Leon Huff admits it - he's a neat freak, and it shows in his elegant Moorestown home, a place so immaculate it's hard to imagine anyone even lives in it.

The music producer and his wife, Regina, have created a world of striking furnishings, color schemes that blend as harmoniously as the undertones of mellow jazz, offering serene order.

"I love privacy and quiet, and we've found it here," says Leon Huff, who created a music empire with his partner, Kenneth Gamble, when they formed Philadelphia International Records in 1971. Credited with establishing "The Sound of Philadelphia," the company worked with artists like Teddy Pendergrass, Patti LaBelle, Chubby Checker, Michael Jackson, and Harold Melvin & the Blue Notes.

Recently, a fire swept through the company's Philadelphia headquarters, causing extensive damage and corresponding heartache, and making the Huffs even more grateful for their home, which, they both suggest, is their sanctuary.

"It's not just the look and feel of this house, but also its peace and privacy," says Regina, a Camden native who also lived in Delran.

"I'm a guy who really needs quiet. I do like to get away from the world sometimes," says Leon, who describes himself as ". . . very happy with solitude."

The Huffs first saw the home they now own several years ago, when it belonged to former Eagles football player Lito Sheppard and his wife, Nicki. As social guests of the Sheppards', the couple recall being smitten.

"I loved it the minute I stepped inside," says Regina, who felt comfortable with the open flow, the private yard, and the expansive feel.

When Sheppard was leaving the area, the Huffs signed on the dotted line, leaving behind a home in Washington Township, Gloucester County, decorated in muted beiges. They were ready for a bit more sparkle.

With the assistance of designer Georgio Savva of Cherry Hill's Unique Interiors, they set out to create their home remodeling vision. Because Savva also had worked with the Sheppards, he knew the home well and could guide them.

"I've always liked Moorestown. I used to ride my bike here when I lived in Cherry Hill," says Leon, who was born in Camden and lived in a modest rowhouse with small rooms, with his father's barbershop in the basement. "I'm not spoiled, and neither is Regina. We both feel very fortunate to live in this beautiful place."

The couple, relative newlyweds, married in 2005 after their earlier marriages ended in divorce. And there's no mistaking that their taste for glamour came to the fore when they moved into the property in April.

The living room is a study in art deco with walls in sea-mist blue with a cocoa glaze, the handiwork of Lillian's Paintbrush in Moorestown, a company owned by Lillian Beretta that specializes in custom paint finishes. The company did all of the customized walls.

In the living room, accessories in metallic tones complement the walls, and a lush curved sofa is done in raw silk. The curvy motif is repeated in an area rug over the lacquered mahogany wood floor. Art by the Phoenix Art Group, a collective of Arizona artists who will custom-match any palette in original artwork, unifies the room, which might easily be a 1950s Hollywood mogul's lair.

The foyer boasts a remarkable sculpture of a joined male and female in silver and bronze, and a three-dimensional wall piece of gleaming acrylics and stainless steel. Across from the foyer is the large dining room. Ultramodern chairs with flashes of silver and high-gloss Italian lacquer anchor the collection of Murano glass that Regina has been collecting, in her word, "forever." Murano pieces crop up in other spaces, but the dining room is the showcase.

From the contemporary kitchen, with wood cabinetry with raised panels, a Murano light fixture, and granite counters, there are spectacular views of woods and trees, and of a deck, with restaurant-style grill, and kitchen appliances that are custom-made for parties.

"But we still order in a lot of pizza," confesses Regina, who patronizes a popular spot on Main Street.

Leon's home office with its pristine desk holds treasured photographs, including one of Michael Jackson as a preteen that is "a cherished possession," he said.

A family room with soaring ceiling and double-paddle fans is spare in furnishings, and blends chocolates, cocoas, and beiges for sophistication and serenity. This is a room to kick back in and chill, but one that can also put on company manners for Sunday sports or family gatherings.

Upstairs, a master bedroom in pale beiges has as its centerpiece a four-poster bed that looks straight out of a European castle. In a home full of showstopping art, furniture, and accessories, this suite is still one of Regina's favorite spots, and another haven for her Murano glass.

But the crown jewel is the gigantic lower level, a kind of playground for all seasons. Every recreational toy is in this space, from a massive pool table and customized game table to a bar, full movie theater, and lounging area.

The feature the Huffs love most is one of the few that remain from the Sheppard era. Seems Sheppard and his wife commissioned a jazz mural, also from Lillian's Paintbrush, that stretches across two walls of the lower level. "When I saw that, I really had a feeling that we were meant to be in this house," Regina Huff says. "The music theme of that mural made it seem like an almost magical match."

Also displayed on the lower-level walls are the gold and platinum records won by Gamble & Huff's performers. The late Teddy Pendergrass, who was extremely close to Huff, has a wall of his own.

There's a far less public room on that lower level that is one of the most precious to Leon. While it's basically a storeroom, in it are the many honors, awards and memorabilia of a full life in the music industry. But even in this home, there just aren't quite enough walls to display it all.

Those cherished reminders of Philadelphia International Records have taken on even greater significance since the Feb. 21 fire that destroyed some of that glorious past.

Finally, tucked away in a corner of the expanse is a simple room "decorated" with basically just one piece of furniture: a barber chair.

That chair is not just a successful entrepreneur's reward - a place for the luxury of home haircuts - it's also a nod to Leon's past.

"My father was very important in my life. And our Camden home had that basement barbershop," Leon says. "So when I come in here, I'm reminded of that other life, one that taught me a lot that's important."

Leon gets a bit nostalgic for that life sometimes. "Those were happy days back in Camden, and I don't ever want to forget my roots," he says. "Roots matter."

Don't get Burned by Costly Restaurant-Style Ranges

Detroit Free Press

When you're choosing a range for your dream kitchen, bigger -- and more expensive -- isn't always better.

Luxury appliances are modeled on the looks of their siblings in commercial kitchens, but they have been modified for home use. Most offer insulated ovens, electronic controls and devices such as timers that are not found in the original models.

That pushes the price up considerably, with 36-inch home models from manufacturers such as Viking, Wolf and Dacor starting around $6,000 or more. Ranges with double full-size roaster ovens and up to eight burners reach into five figures.

Some experts say these luxury appliances are far from a necessity. And in many cases, they're overkill.

"We've tested a lot of those ranges," said Celia Kuperszmid Lehrman, deputy home editor at Consumer Reports. "They really haven't performed better than ranges that cost a fraction of the price. We're testing for boiling, simmer, broiling, baking -- the things people really use these ranges for. We haven't really found they are worth the extra money just for their cooking prowess."

Steve Swayne, regional technology leader for North America cooking for Whirlpool Corp., said shoppers tend to fall into two camps. "You have the people who want the look, that heavy feel and higher output burners available on a pro-style range.

"And you have the general population, the home enthusiasts who like cooking and don't need something big and massive to feed their family." Often enough, indoor grills will provide the 'professional taste' you are looking for.

Michael Robinson, director of communication at Factory Direct Appliance, said: "The huge stainless range was definitely a big trend.

"In years past, we dealt strictly with home building and getting new kitchen appliances to furnish them. Now our business is more remodels, and when you go to a 36-inch range, it's not a small step up -- it's a big step up. Money just isn't there the way it was before the recession."

"A lot of people wanted the big ones strictly for show," he said. " ... That high end has shriveled up quite a bit."

Some kitchen remodeling professionals think stainless appliances are already looking a bit passé. "Those pro-style ranges can be the Hummers of the kitchen," Kuperszmid Lehrman said.

Chefs who spend their days in front of 30,000 -Btu burners and commercial ventilation systems often approach home cooking entirely differently from their work.

Michael Foust, executive chef and owner of the Farmhouse in the River Market in Kansas City, cooks on a restaurant range in his home. The 20-year-old model from a used restaurant supply company "doesn't have any gadgets or gizmos," he said.

His parents sometimes cook on his range, but they can't always get the desired results from its heavy firepower. "I like such high heats, and I use thicker pans, but that equipment isn't really out there for the home cook, so you wouldn't really need something like that," he said.

8 Steps to an Eco-Friendly Kitchen

The Washington Post

Once upon a time, 30 or 40 years ago, the words "green kitchen" meant that your kitchen looked like the inside of an avocado. Now (thankfully) those words mean something quite different.

Traditionally, the kitchen has been a place where waste reigned: in energy-hogging appliances, eco-unfriendly materials and a treasure-trove of toxins under the sink. But in the past decade or so, the concept of a green kitchen -- one that is energy-efficient, easier on the environment and better for your health -- has taken off.

"Whether you believe in global warming or not, it doesn't make sense to waste money, and that's what you're doing if you're not exploring green options," says John Tabor of Tabor Design Build in Rockville. His company recently performed the kitchen remodeling of a Clarksville house whose owners asked him to "pull out all the stops" in creating a green space. The room, with a $330,000 price tag, includes recycled concrete and glass countertops, a prep sink made from recycled aluminum, a sub-floor heating system and a potting sink made of recycled glass, to name a few features.

Even if the green theme doesn't extend to your wallet, there are plenty of other ways to make your kitchen more environmentally friendly. It's a good bet you are already doing some of them: separating recyclables from trash, or perhaps carrying your groceries in reusable bags. Here are eight ideas, ranging from simple to elaborate, to get you going greener.

Clean green

A growing number of manufacturers, including J.R. Watkins, Shaklee and Seventh Generation, offer nontoxic, plant-based products that are biodegradable and phosphate-free. Eco-Me sells kits for making your own cleaning products. The book "Home Comforts: The Art & Science of Keeping House," by Cheryl Mendelson (Scribner, $20) includes recipes for making your own window cleaner, oven cleaner, disinfectant and all-purpose cleaner; the latter is nothing more than a mix of four tablespoons of baking soda per one quart of warm water.

Choose nontoxic paint

If you're planning to freshen your kitchen with a new coat of paint, buy a variety that's nontoxic, also known as low-VOC (volatile organic compounds). "That's something that homeowners can easily do for themselves without sacrificing color or palette," says Shanon Munn of Ambi Design Studio in McLean. Munn began incorporating green elements into her work when she opened her business in 2004. Two of her early clients were pregnant, so using anything but low-VOC paint was not an option. "It's just something I do automatically," she says.

Install a recycling bin or kitchen composter

If you are not recycling, it might be because you don't have a separate place in the kitchen to put your glass and plastic, Munn says. Cabinets can easily be retrofitted to install a bin. "All of a sudden, you're recycling," she says. Those who are even more committed might want to add a composting bin. That requires a little more work, as the compost mixture must be "fed" with baking soda and a certain ratio of vegetables to protein to prevent odors from developing. "But for those who are looking for something beyond basic green changes, it's a nice step," Munn says.

Use energy-efficient appliances

When replacing your dishwasher or oven, choose a model that bears the federal Energy Star designation, which means it meets government guidelines for energy efficiency. Because 80 percent of appliances now meet those guidelines, this is an easy change to make, Tabor says. (Indeed, Tabor and many others chide the government for not making its standards more rigorous.)

If you're in the market for a new oven, consider a convection model, which cuts energy use by about 20 percent. Don't run your dishwasher until it's completely full, and keep your refrigerator well stocked, as a full refrigerator uses less energy than an empty one.

Install a foot pedal to operate your sink

Munn added that feature when she redid her own kitchen. "Not only is it green, it's practical," she says. "It's a hands-free operation, which makes it more sanitary, and you use much less water."

Choose recycled, renewable or sustainable materials

Consider such materials for floors, cabinets and countertops, and recycle your old ones if possible. When Tabor's company remodeled the kitchen in Clarksville, workers carefully removed the old cabinets, countertops, plumbing fixtures and kitchen appliances and donated them to two families. The hardwood floor was removed and stored, to be installed later in the family's basement.

Sustainable, renewable cork and bamboo are two increasingly popular floor choices. So is Marmoleum; like linoleum, it is made from nontoxic linseed oil.

Green countertop materials include compressed paper, and terrazzo made from recycled glass and/or ceramic mixed with concrete.

For cabinets, look for material that is certified by the Forest Stewardship Council. That means it was harvested and fabricated responsibly. Some good options are reclaimed or recycled wood, and rapidly renewable resources such as bamboo and lyptus, a eucalyptus hybrid that resembles cherry when finished but grows back much faster.

Munn recommends researching the manufacturers of cabinets and kitchen furniture and, if possible, choosing a local source. "Even if you are choosing between two non-green cabinet lines, see if you can find out which one's products are closer to where you live," Munn says. "Where are the products being made? Where are the source materials coming from?"

Pay attention to lighting

Many kitchens get plenty of light during the day from sun streaming in through the windows. Light-colored cabinets and other materials help to maximize that light. Avoid turning on the kitchen light when natural illumination is sufficient, and replace incandescent bulbs and fixtures with energy-efficient LED lighting.

Eat green

Whether you're in the mood for a Granny Smith apple or green eggs and ham, try to incorporate locally grown and organic foods into your budget and diet. Most of the food in supermarkets travels thousands of miles to get there. Eat fewer processed foods in favor of fresh fruits and vegetables, and buy local produce. Find a farmers market close to your home. They are everywhere these days, even near the White House, and their wares include seasonal fruits and vegetables as well as locally sourced meat, poultry and dairy products.

Mark Furstenberg's Kitchen Renovation

The Washington Post

Kitchen renovations often are triggered by small disasters. For renowned Washington baker Mark Furstenberg, his began with a leaky espresso maker that flooded his Kalorama condo and the one below.

A valve on his fancy restaurant machine got stuck while Furstenberg, founder and former owner of Marvelous Market and the BreadLine, was out of town. To dry out his kitchen, he had to take out a chunk of the floor and remove some cabinetry. And so the room sat, for three years, while he decided what to do. In the meantime he was baking, cooking and entertaining.

"I just lived with this kitchen that had a hole in the floor," Furstenberg says. He got a lot of grief about it from friends, who nonetheless continued to come over for his parsnip and potato puree, roasted cauliflower, short ribs and, of course, crusty whole-grain breads.

Until last year, Furstenberg did his best to ignore the fact that his kitchen, the heart of a three-bedroom condo in a stately 1910 building, was a mess. But he was spending more time there testing recipes and developing menus in his role as restaurant consultant. And he was working on a book about the lost art of breakfast and on plans for a retail bakery that serves breakfast. While attending a conference on Southern food and culture in 2008, he met Beverly Farrington of Huntsville, Ala., an interior designer who is also a foodie. Soon after, she came over for dinner while visiting Washington, and they started brewing a kitchen remodeling plan.

"I had decided it was time to redo," says Furstenberg, "But I didn't have a huge budget. She saw this wreck of a kitchen and said, 'I'll help you.' "

Even if you ignored the flood damage, Furstenberg's 1970s kitchen featured outdated kitchen appliances, Formica counters and almond laminate cabinets and was not a showcase piece. Farrington was jazzed by the challenge of working with the man who brought artisan bread to Washington 20 years ago and developed the bread program for the Culinary Institute of America in Napa Valley. "I've done so many trophy kitchens for people who eat takeout all the time," says Farrington. "How fun to do something for someone that really cooks."

Last year, they negotiated a design to serve Furstenberg's needs and budget, featuring two work areas, one for baking and one for cooking, each with its own countertop material, prep sink and cleanup space.

The adjoining breakfast nook would be removed to expand the work space. There would be lots of natural materials: cork, wood and marble. Storage for his vast cookware arsenal of choppers, processors, hand blenders, flours and spices would be provided by hanging racks and open metro-style metal shelving. They shopped at Ikea and Lumber Liquidators for good design at good value. "I wanted no designer appliances, nothing showy," says Furstenberg.

Furstenberg could not be without a kitchen for long. "I was a terrible client because I was determined not to have the same problems everyone else had," he says. He'd been hoping for two weeks of downtime, but it turned out that for a month he could not bake or simmer or caramelize. And the finishing work took a few more weeks.

It was worth the wait. He is still happily arranging his Tunisian couscous screen, baker's peel and stockpots in all the corners and shelves. "Now I have a semiprofessional working kitchen that is really quite glamorous," he says.

The espresso machine that caused the mess is in storage. "The machine rebelled against having been deprived of its true life function," to work in a restaurant, he says. He will install it in the bakery he plans to open in the District before the end of the year. Says Furstenberg, "We've been through a lot together."

Slow Versus Pressure

Chicago Tribune

Slow cookers face off against pressure cookers to see which is better for the harried home cook

As these times find us reaching for more dried beans, whole grains and secondary cuts of meat, they don't always give us enough kitchen time to cook them.

Maybe that's why more home cooks have been turning to their mothers' secret weapons: the slow cooker and the pressure cooker. Despite their retro image, both appliances have seen a resurgence in use in the last decade, according to market research company The NPD Group.

With that resurgence have come updated cookbooks. Diane Phillips, author of the new "Slow Cooker: The Best Cookbook Ever," cites four reasons for the cookers' comeback: dual working couples, higher quality appliance models, better recipes and an era of frugality.

Despite their fast-slow differences, the appliances work best on similar foods, those that usually require long simmering, boiling or braising. Appliance prices range from $35 to $150.

So which should the home cook choose when she wants long-cooked flavors with minimum fuss?

"It would depend on your schedule," said Andrew Schloss, author of "Art of the Slow Cooker."

If you want your meals to cook while you're at work or in bed, the slow cooker is for you. If you often make your meals at the last-minute and need to turn a pan of dried beans into chili super fast, you're better off reaching for the pressure cooker.

But there are some foods that just work better in each appliance.

"Baked beans are amazing in slow cookers," Schloss said.

Although most whole grains don't work well in the slow cooker, they're ideal for the pressure cooker, especially risotto. Traditional risotto recipes require careful monitoring, regular doses of hot broth and stirring, stirring, stirring. "But in a pressure cooker, it takes 12 minutes from start to finish with no stirring," Phillips said.

Despite their popularity, the two appliances can still evoke unpleasant memories for some. Older, hotter slow cookers could scorch food, but Phillips says newer models offer better temperature control. Older pressure cookers had a nasty reputation for explosions, which manufacturers have solved with safety valves that automatically release pressure when it grows too high.

Also, some pressure-cooker/slow-cooker devotees (and their family members) have complained that all the dishes prepared in the appliance start to taste the same. That, Schloss and Phillips said, is often attributable to bad recipes and improper usage, or as Phillips calls it, the "dump and run" effect. They stress that proper flavor building before the lid goes on is essential to successful pressure/slow cooking.

"Whenever I cook meat in the slow cooker, I brown it first in a separate pan, and then I'll saute the vegetables separately and then make a sauce," Schloss said. "There is a huge difference if you take that 20 minutes to create the browning and build and blend the flavors."

An advantage of the pressure cooker: You can do all of that in the cooker.

Still, with most innovations come drawbacks. While we liked elements of the stews we cooked in these appliances, most agreed they preferred them cooked in a Dutch oven.

Smoked paprika chicken

Prep: 20 minutes Cook: 6 hours, 20 minutes Makes: 8 servings

Serve over cooked noodles or rice. Adapted from "Slow Cooker: The Best Cookbook Ever" by Diane Phillips.

6 strips thick-cut bacon, cut in 1-inch pieces

10 chicken thighs, skin removed

1 1/2 teaspoons salt

1/2 teaspoon freshly ground pepper

2 onions, halved, sliced

2 each, seeded, sliced: red bell peppers, yellow bell peppers

2 cloves garlic, minced

1 1/2 teaspoons smoked or regular paprika

1 can (15 ounces) chicken broth

1 can (15 ounces) diced tomatoes, drained

1/2 cup chopped fresh Italian parsley

Cook the bacon in large skillet over medium heat until crisp; remove with slotted spoon to paper towels. Season chicken with salt and pepper; add to skillet. Cook until browned, 10 minutes. Remove to platter. Pour off most of the bacon fat. Add onions, peppers, garlic and paprika to skillet; cook, stirring, 5 minutes. Add the broth and tomatoes to skillet; heat to a boil, scraping up any browned bits.

Transfer the contents of the skillet and chicken to the slow cooker. Cover; cook on low until the chicken is cooked through, 6-8 hours. Skim off fat. Season to taste. Stir in bacon and parsley.

Cooking in a pressure cooker: Cook bacon in the pressure cooker with lid off until crisp; drain on paper towels. Pour off all but 2 tablespoons of the drippings in the cooker. Add chicken; cook until browned on all sides, 7-8 minutes. Add paprika, broth and juice from tomatoes. Seal the cooker, heat to build pressure; cook 8 minutes. Cool pan. Release lid. Add vegetables, garlic and tomatoes; simmer until reduced to desired taste and consistency, about 30 minutes. Sprinkle with bacon and parsley.

Nutrition information: Per serving: 211 calories, 42% of calories from fat, 10 g fat, 3 g saturated fat, 67 mg cholesterol, 10 g carbohydrates, 21 g protein, 812 mg sodium, 3 g fiber

4 slow cooker tips 

From authors Diane Phillips and Andrew Schloss:

•Don't dump and run; brown meat and blend flavors before transferring food to the slow cooker.
•Avoid most whole grains, except barley, as most do not cook evenly.
•Do cook bean dishes, especially baked beans and cassoulet, which, Schloss said, works better in the slow cooker than in an oven.
•Do use as a warming dish for buffet foods.

5 pressure cooker tips
From Phillips and Schloss:

•Use it to quickly cook whole grains and soaked dried beans.
•Use more liquid than you would when adapting recipes for a slow cooker.
•Don't dump and run; brown meat and blend flavors before sealing.
•Adjust flavors after cooking, as they don't concentrate (through reduction) as much as they do with other methods.
•Do use the base of your stainless steel (not aluminum, which can pit and react to acids) stovetop pressure cooker as a regular pot.

Montana: Grain Bin Remodeled into Living Quarters

Great Falls Tribune

John Thiebes takes a break inside the "caBin" he constructed from a grain bin on his farm near Carter, Montana   (PHOTO/SUZANNE WARING)

As John Thiebes made plans to construct living quarters on his farm near Carter he decided to think outside the box. In fact, his ultimate plan involved a perfect circle.

"Thinking I could remodel something, I looked around at the different farm buildings on the property," he said. "My mind kept coming back to the grain bins that were no longer being used."

After studying the bins and drawing up plans, Thiebes concluded that comfortable accommodations could be constructed in one of the bins to use when he spent time on his farm. He talked with a grain bin manufacturer, but the company wasn't much help. Manufacturers had no experience with putting doors and windows in a metal bin.

As Thiebes went forward, purchasing construction materials, bathroom and kitchen appliances, and heating and cooling units, he realized he was on his own. No one he knew had done anything like this.

The most challenging task was trying to make straight items such as bathtub and shower surrounds, kitchen cupboards, plasterboard, doors and windows fit into a curved structure. Thiebes found that if prefabricated windows were larger than two feet, they would extend too far out from the sides of the curved bin.

On the main level, he installed four small windows that were placed low so that he could see the wildlife while sitting down, and one window upstairs to let in natural light.

Despite complications, Thiebes and his sons pressed on when they had time during the summer of 2008. Figuring out the optimum gypsum wallboard size, they installed furring strips, insulation, the Sheetrock, and finally one-by-four-inch battens that covered the Sheetrock seams.

They laid the 18-foot diameter floating oak floor and then tackled the second floor loft, which is above the bathroom and kitchen area and provides the sons with sleeping quarters. It's accessed by a ladder at the side of the sitting area.

The biggest last-minute modification to the plan was in the bathroom remodeling. The electrical code wouldn't allow for the shower to be in the same room with the electrical box, so Thiebes installed a partition between the shower enclosure and the toilet area that contained the electrical box. Sliding closet-like doors shut off either or both sides of the bathroom from the sitting area.

Because Thiebes and his sons did the work themselves and looked for items that were on sale, construction costs were just more than $7,000, including the most expensive purchase, the $1,000 toilet.

To eliminate the need for a septic tank, Thiebes installed an electrical toilet that burns the waste much on the same principle as self-cleaning ovens.

The sitting area, defined with an area rug, is tastefully furnished with two cushioned, wicker chairs and a couch that can be made into a bed. A wood stove with a visible black stack that extends to the tin roof dominates the room. A television, music system and small air conditioner are built into the exterior wall. The paintings that adorn the sage-green walls were done by Thiebes, who has been an artist in his spare time since high school.

The kitchen area, with upper and lower cupboards on the curved wall, has all the amenities. The counter contains a sink with hot and cold running water and a two-burner range top. A microwave is built into the kitchen space, and a portable roaster oven has its own nook.

The 20-gallon hot water heater is hidden away under the sink, and an apartment-size refrigerator is built in under the counter. Furniture is arranged so that the table optically divides the kitchen from the sitting area. A rack overhead serves as storage for skillets, griddles and pans.

Gravity drains the gray water from the kitchen sink and the shower onto the grass and trees nearby. When no one is staying there, the hot water heater and all the pipes drain with ease because there are no traps in the plumbing.

Because the windows, looking out on the farm, are located toward the back side of the bin and the metal bin door covers the regular door when no one is at home, the structure looks like another grain bin in its row of bins to the passer-by. The deception becomes an advantage that lessens the chance of vandalism.

After a year, members of the Thiebes family are still excited about the creation. Usually only John Thiebes and one or two of his sons stay at the farm on an occasion. However, six of them were comfortable when they spent last Thanksgiving there, and last summer one of the Thiebes' sons stayed there all summer while he worked.

"I know this project could easily be replicated," Thiebes said. "Besides serving as living quarters on a distant place for a farmer, remodeled grain bins could also be modified to become living quarters for hired workers or guests."

Indoor Grill Easy on the Wallet

cNet

Shopping for kitchen appliances can at times be tricky. A host of factors to think about present themselves, with each one vying for attention as the most important thing to consider. No matter how much the color or the material of an appliance may come into the equation, there are always two other things to consider, no matter what personal preferences may be: price and size.

For the budgetary-minded trying to pack a punch onto a small countertop, appliance shopping can be a challenge. With a price tag of just $29.99, the West Bend Nonstick Countertop Grill and Panini Press (model 6113), offers a lot for the money. It measures approximately 13 inches by 11 inches with a height of 8 inches, but it unfolds 180 degrees to allow for maximum coverage as an open grill. In this open position, a slight slope in the design allows for fat and grease to drain away from cooking foods.

As a contact grill/panini press, the small size is sure to come in handy, regardless of kitchen size. (After all, counter space is always at a premium.) A floating hinge mechanism ensures even browning for thick items, like stacked sandwiches or even steak, which you'll be able to afford after paying only 30 bucks for this little indoor grill.

Stores Hope Cash For Appliances Brings Big Business

Ozarks First

(Springfield, MO) -- Remember Cash for Clunkers? Missouri is rolling out Energize Missouri, a cash for appliances program.

Missouri plans to launch the program in mid-April. It will give rebates to customers who upgrade to energy-efficient appliances.

If you buy an Energy Star-rated appliance, stores will pick up your old machine and recycle it, and you'll get a rebate for upgrading.

Stores say act fast because they're expecting big business.

As Ozarkers built fewer new homes last year, appliances stayed on the showroom floor.

"It wasn't one of our better years," Judy Bilyeu of Metro Appliances And More says. "It pretty much came to a screeching halt."

The housing market is now on the rebound and builders are seeing an uptick in remodeling projects.

"It's wonderful. It's like the sun's coming out," Bilyeu says.

She hopes the cash for appliances program will jump-start sales as customers grab up rebates.

"Everybody's looking for energy-efficient and ways to save dollars or pennies," shopper Louella Wilson says.

Like car owners traded in their clunkers for gas-savers, homeowners can exchange older models for Energy Star-rated machines.

"Up to $1,500, so if you're going to do an entire kitchen remodeling job, it's not going to apply to everything you're going to buy," Bilyeu says.

The state allotted $5.6 million for the program. Store managers say be sure to act early before the money runs out.

"Early is the key," Bilyeu says. "It's hard to know how long that's going to last. If it will run out in the first two days of the promotion."

Rebates are on a first-come, first-serve basis so interested buyers need to start the cycle now.

"The state has proposed to actually take reservations up front," Bilyeu says.

Before stores run out of merchandise.

"We've seen some of the builders and local home remodeling contractors who honestly weren't doing much of anything in the past six months start to make their phone calls," Bilyeu says.

Or before the state shuts the door on rebates.

The state plans to start this program April 19 to coincide with the annual Show-Me Green sales tax holiday. That way, customers can hopefully get the rebate and not pay sales tax.

Customers need to save receipts because next year, they're eligible for a credit on their income taxes for buying energy-efficient products - especially large-ticket items like ovens and water heaters.

We do need to note that the program does not include refrigerators or freezers. But also starting in April, City Utilities will pick up and recycle working units at no cost to customers. Plus, they'll get a $35 rebate for participating. CU expects to recycle 2,800 refrigerators and freezers through the program. It's expected to reduce the electric demand on the CU system by 432 kilowatts per year.

Missouri DNR's website says:

Each state and U.S territory was allowed to design its own unique rebate program and select eligible products and rebate amounts on household and kitchen appliances. Missouri's plan outlines which ENERGY STAR appliances will be included in the program, rebate levels for each product, how rebates will be processed and a recycling plan for old appliances.

The Energize Missouri Appliance Rebates program will help Missourians buy appliances at lower costs, reduce home utility expenses and benefit Missouri businesses by stimulating sales of energy efficient appliances. To learn more about the program, visit the department's Energize Missouri Appliance Rebate Program Frequently Asked Questions fact sheet.

The department will issue rebates for the following items that are ENERGY STAR qualified. Purchases of these ENERGY STAR qualified appliances and equipment prior to the start of the program in Missouri will not be eligible for rebates. After commencement of the program, rebates will be provided on a first-come, first-served basis until all rebate funding is depleted.  Eligible appliances include:

    * Gas Furnaces - $125
    * Air Source Heat Pumps - $250
    * Central Air Conditioning - $100
    * Water Heaters-Gas Condensing - $150
    * Water Heaters-Gas Storage - $100
    * Water Heaters-Gas Tankless - $100
    * Water Heaters-Solar (With Gas Backup) - $500
    * Water Heaters-Electric Heat Pump - $150
    * Water Heaters-Solar (With Electric Backup) - $500
    * Clothes Washers - $75
    * Dishwashers - $75

Why Won't Anyone Clean the Refrigerator?

The Wall Street Journal

Most Americans Tidy Their Refrigerators Only Once or Twice a Year; Manufacturers Try New Ways to Combat the Mess

For its new fridge, Whirlpool Corp. spent months inventing a shelf with microscopic etching so it can hold a can of spilled soda.

The technology is just one weapon against a dirty kitchen secret: Most Americans clean their fridges only once or twice a year.

Now, appliance makers like Whirlpool, Viking Range Corp. and Sub-Zero Inc. are tackling the messy fridge problem with a host of new features including souped-up shelves, bacteria-killing devices and better lighting. General Electric Co., for example, says it is rolling out new refrigerators in May with 10 lighting sources inside instead of its usual three—so food that might be forgotten in a corner and spoil will be easier to spot. The new GE models sell for $1,599 or $1,799 for stainless steel.

Manufacturers aiming to create a cleaner, tidier fridge are likely facing an uphill battle: Currently, most Americans don't clean their fridges until something triggers them to act, such as a spill or a pungent odor. They also don't devote much effort to the task, even when they come home with bags of new groceries. In Whirlpool's 2005 refrigerator habits survey of 2,571 consumers, 33% said they don't spend any time cleaning the refrigerator before grocery shopping. In order to make room for items just purchased, 27% reported shoving everything in and not worrying about organization.

Whirlpool hopes that increasing the amount of storage space might help. The company's new shelves—to be released later this year—are 25% roomier than previous models. And the microscopic etching creates surface tension, causing liquids to bubble up around the perimeter instead of spilling over, it says. Currently, shelves in Whirlpool's refrigerators have a plastic rim to help contain spills. Unfortunately, the rims have "the side effect of crud getting stuck in there," says Carolyn Kelley, brand manager of Whirlpool refrigeration. The new shelves—available on new Whirlpool models that cost from $1,199 to $1,499—would eliminate that problem because they don't require a rim to stop leaks.

But having more room won't necessarily limit clutter. People often don't store things properly anyway. Four years ago, in an effort to understand how people organize their fridges, Sub-Zero bought a week's worth of groceries and asked a group of 12 customers to put away the items in refrigerators at the company's research facilities in Madison, Wis.

 Messy...

    * Milk and eggs are on a shelf on the door. This is the warmest part of the refrigerator and shouldn't house highly-perishable items.
    * Raw meat is on the top shelf and isn't securely wrapped. Dripping meat can contaminate the food below.
    * Apples and carrots are next to each other. Apples produce ethylene, a substance that can cause some foods (including carrots) to spoil sooner.
    * Spills abound, creating a breeding ground for bacteria.

Neat...

    * Only condiments (salad dressing, ketchup etc.) and other items that don't perish quickly are on the door's shelves.
    * Vegetables are wrapped in plastic and placed in the crisper drawers. This is one of the coldest parts of the fridge and the humidity is set to keep vegetables fresh.
    * The fridge isn't too tightly packed, allowing for good air flow, which helps keep food cold.

What ensued was chaos. People put meat and soda cans in the crisper drawers, which have a temperature and humidity meant for veggies. They put their milk in shelves on the door. While the door shelves seem to be a perfect fit for a carton of milk, Sub-Zero says the area is the worst place to store dairy products because it's the warmest part of the fridge.

And most folks had no clue what to do with the special cheese compartment. "What we found is that most people don't know what they are doing when they pack the refrigerator," says Paul Leuthe, the company's corporate marketing manager.

Sub-Zero decided education was the next step. The company started including with its latest built-in models an instructional card that shows the various regions of the refrigerator, from "coldest" to "cool," and gives tips on how long certain foods should be stored. It also indicates which foods should be allowed to ripen on the counter before being placed into the refrigerator (pears and avocados are examples).

Since people tend to throw out appliance manuals without reading them, Sub-Zero placed the card in a prominent spot in the fridge: the inside of the door. "It's not in your face, but it's pretty conspicuous," Mr. Leuthe says.

Indeed, when consumers are told how to organize their fridges, they tend to tidy up. In a 2005 study, Pennsylvania State University researchers inspected fridges in the homes of 28 consumers in Centre County and Huntingdon County, Pa. They found temperatures were on average about three degrees higher than the recommended 40 degrees Fahrenheit. Fridges were also packed so tightly that air flow, which is necessary to keep food cold, was impeded. And then there was the "ick" factor: In one home, researchers found that a study participant's dog was licking the bottom shelf when the door was open.

During that first visit, researchers told study participants about harmful bacteria that could exist in the fridge and gave tips on how to keep it clean. When the researchers returned to the same homes a month later, they found that things had improved markedly. People had spread out their items, and air flow had improved. People also said they intended to clean their fridges more often.

But the hassle factor can override even the strongest good intentions. "It's a pain" to clean the refrigerator, says Catherine Cutter, associate professor and food safety extension specialist at Penn State. "It is a daunting task to get in there, clean and sanitize."

And the task is too easy to avoid, says Debra Johnson, training manager at Merry Maids LP, a cleaning service headquartered in Memphis, Tenn. The mess is "out of sight, out of mind when the door is closed."

Ms. Johnson has seen all levels of refrigerator nastiness. "It could be things that have been left in there that look like a science project because it's covered with so much mold," she says. Broken eggs can be a pain to clean, too. The yolk hardens and can be tough to scrub off.

Ms. Johnson recommends that people explore the depths of their fridges once a week for food that needs to be tossed. She suggests cleaning one shelf at a time so that the task is less overwhelming. People should also be sure to clean what is often the dirtiest part of the fridge: underneath the bottom drawers where spilled liquid usually ends up. "It's going somewhere," she says. "It doesn't just evaporate."

A dirty fridge isn't just an aesthetic problem. Spills and food residue can carry health risks, too, says Penn State's Ms. Cutter. Consumers especially have to be careful with leaks from packages of raw meat, which can contaminate other food. If the meat contains E. coli, for example, the bacteria in the drippings could end up on food like fruits and vegetables, which are often eaten raw. Ms. Cutter also advises cleaning places that may harbor bacteria, such as the door handle and the drip tray located under the ice and water dispenser.

At least one manufacturer of kitchen appliances is rolling out bacteria-killing technology. Last year, Viking Range released a built-in model (priced from $6,600 to $8,800) that contains Sharp Electronics Corp.'s Plasmacluster Ion Air Purifier. The device, located at the top of the fridge, generates positive and negative ions that break down bacteria, mold and mildew, says Sue Bailey, the company's director of major appliance product management. In a test conducted by an outside firm hired by Viking Range, the Plasmacluster killed 99% of the bacteria in the fridge.

Even the most high-tech solutions can be thwarted by consumers who have a hard time throwing away food. Jennifer Smith, a digital marketing director in Bronxville, N.Y., says her husband, who grew up on an organic farm, has tried to salvage everything from moldy cheese to old salad dressing. "He doesn't like to throw things out," Ms. Smith says. "I think we should."

She says, "I have to go behind his back and look at some of the condiments and throw them out." Luckily, he doesn't notice.

EU Smart-Home Concept Shown Off

BBC News

How everything in your house could be controlled by one device

"Smart-home" technology that allows people to control household appliances via their mobile phone or other gadgets is being shown off in Germany.

The EU-funded i2home project is aimed at giving greater independence and freedom to older and disabled people.

It uses so-called "middleware" to allow heating, air conditioning, lighting, and other gadgets to be controlled by a user's chosen interface.

It is the result of research between EU industry, universities and user groups.

"The users of the technology have been the driving force in the project - all technical solutions are based on a thorough investigation of the users' needs and desires," said project coordinator, Jan Alexandersson.

Kitchen concept

The researchers worked with various groups in order to match the technology to their needs, including Alzheimer's patients, blind and partially-sighted people and young people with cognitive impairments.

The research has now officially come to an end. But the project team, and some of the users, are still evaluating the work and demonstrating how the technology can be used in the German town of Saarbrücken.

There, the technology has been installed in a mocked-up kitchen.

"Finally, something that works," said Ginger Classen, a blind, German accessibility expert.

"If this technology is adopted by many manufacturers, I could finally go appliance shopping like sighted people in a normal store, having the choice to buy cool and stylish products."

This platform requires all appliances in the home to be networked together.

The middleware sits between the home appliances and a controlling device, such as a mobile phone, and allows them to communicate. i2home has also created a variety of interfaces for control devices.

So far the group has tested touch screens, mobile phones running the Windows Mobile and Android platforms, speech input and output devices and an ordinary domestic TV set with a simplified remote control to run the UCH.

The researches say that i2home demonstrates that technology - that has traditionally been regarded as too complex for many mainstream users - can be made usable and enjoyable for older and disabled people.

In addition, because the middleware has been built to open standards, it means that anyone can use the underlying code to build their own user interface for a device to control networked home and kitchen appliances.

By the start of 2010, there were more already than 100 organisations and companies in Europe using or working with i2home technology, according to Mr Alexandersson.

LG Launches 'Conceptualife' Kitchen Design Competition

AME Info

LG Electronics (LG), the world's leading innovator of home appliances, will hold the Grand Finale of its inaugural kitchen design competition on February 15th at the Zayed University Auditorium, Dubai.

Entitled "Conceptualife," the competition gives young and upcoming designers a chance to unleash their creativity and present their vision for the future of kitchen design and appliances.

The three-month hunt, that saw universities from around the region register and submit their innovative and futuristic creations, will conclude next month with twelve shortlisted finalists from South Africa, Iran, KSA and the UAE battling it out for top prizes.

Mr Ki Wan Kim, CEO of LG Electronics Middle East & Africa Company stated: "We want to tap into the youngest and brightest minds across the region and offer them the opportunity to show off their skills to the greater public. This competition will provide us with invaluable insight into where the next generation of consumers perceive product designs and features to be heading."

On the day, the twelve participants will be required to present their designs to a panel of four judges and explain their creative thought process and vision for the kitchen. Contestants will be judged according to five main pillars; uniqueness of design in terms of layout and individuality from current kitchen designs available; use of innovative kitchen appliances, their features and functionality; use of space, storage, areas and worktops; environmental solutions including the use of recycled material and durability and finally; practicality of the overall design. All these factors will weigh in on the judges decision as they look at the realities of bringing the ideas to market.

Joining the LG judging panel will be Penny McCormick, editor of leading UAE home furnishing publication, Emirates Home and interior design aficionado, June Hawkins. Emirates Home will be the competition's official media partner; with Penny bringing a wealth of experience as well as insight into design trends like ironing centers and what to expect from kitchen designs of the future. Her expertise in identifying and fostering new talent means that uniqueness and individuality will be highly valued throughout the judging process.

In addition, interior designer June Hawkins' lifelong passion and success in all things interior will be an excellent addition to the judging table. Bringing not only a unique perspective on what clients want and use, her eye for detail will mean that contestants will not only be judged on creativity but their business sense too.

Mr Ki Wan Kim, CEO of LG Electronics Middle East & Africa Company added: "The level of entries that we have received so far has been outstanding. The judges are going to have a tough time choosing between the highly creative kitchen solutions and the effortlessly practical options. We look forward to celebrating our contestant's innovations and awarding prizes for their hard work."

The total number of participants in the Grand Finale will be twelve, made up of two university candidates from KSA, four from Iran, two from South Africa and four candidates from the UAE.

A Hot Business in Old Stoves

Chicago Sun-Times

Business is heating up for Jack Santoro, owner of a company specializing in antique stoves.

With the economy teetering toward a recovery, many consumers are more likely to salvage their old stoves and other kitchen appliances rather than shop for replacements.

Others just treasure their old stoves, touting the superior quality to modern ovens. They're "built like a tank" and designed to last a lifetime, said one industry expert.

But when they do break down, finding replacement parts for the kitchen dinosaurs can be aggravating and time-consuming.

Santoro, owner of Ventura, Calif.-based JES Enterprises, has simplified the process by establishing the Old Appliance Club. It is an antique-stove and -appliance clearinghouse for obsolete stove parts, service and free information. The club has grown to more than 6,000 members since it was formed in 1995, connecting stove enthusiasts from around the world.

The idea is to minimize downtime and help consumers find parts they need by sending out one e-mail, instead of making tons of calls.

Before starting a free search, Santoro asks people to e-mail pictures of the stove and parts needed as well as the part's measurements and model number. He then circulates the picture to warehouses across the country that stock, repair and sell antique stoves.

If the part cannot be found, a replacement sometimes can be fabricated. Although manufacturing a part can be costly, it might be the only way to save a stove.

That was the solution for Jacqueline Shedden, a private chef in New Jersey. She "fell in love" with a Chambers Stove, so much that she designed her kitchen cabinets around it. After the stove was installed, an inspector told her it did not meet code and that she couldn't use it until it was equipped with a safety valve. This is a common problem among older ranges that are match-ignited in the oven section, Santoro said.

Shedden thought she was out of business. But then she found Santoro, who crafted a safety valve for her for $400. He got it back to her in less than two weeks.

"It was amazing," she said.

Shedden said she will never buy a new range again, only antique stoves. At work, she uses Viking equipment.

"I'd like to take it and throw it in the garbage," she said. "I don't find it big enough, it doesn't heat right. It's like working with a Teflon pan compared to a black iron skillet that has been taken care of and has been used for many years."

Many share Shedden's enthusiasm for vintage stoves. Santoro receives 10,000 to 12,000 e-mails a month from people requesting information. To handle so many requests, he relies on specialists throughout the country, a network formed through the Old Appliance Club.

Queries have increased each year as people try to save money by fixing old ranges instead of buying new roaster ovens, and as stoves are inherited and the new owner wants to keep a piece of family history alive, Santoro said. There's also been an uptick in demand for old stoves as more people with rentals opt for "period" mid-century style.

Others obtain ranges and refurbish them as a speculation project for extra money, he said.

"Some people buy them and keep them like they're a bank account, because they don't go down in value," Santoro said.

Andreas Fresh of Ojai, Calif., was reluctant to put his 1920s Magic Chef up for sale on Craigslist for $5,000. It was passed down to him from his father, who purchased it new.

"If we don't sell it for what I want to get for it, we will keep it because I love it so much," he said. "It's the stove I grew up with."

The stove is the "heart" and "warmth" of a home, Fresh said. He called newer stoves soulless, "made to be disposable and not to be fixed."

Modern appliances aren't built as solidly, said Edward Semmelroth, founder of AntiqueStoves.com. Semmelroth, a Michigan resident, teamed up with Santoro on the site, which directs people to the Old Appliance Club for help locating parts.

The site garners about 1.5 million hits a month, and offers how-to manuals. Santoro is building a large library of technical information for antique stoves available in hard copy and as a PDF download. He also published a magazine about old appliances for 10 years, "The Old Road Home," but put that on hold because he's so busy.

When people buy a modern appliance, they might expect it to last 10 years, Semmelroth said. An older stove seldom breaks, he said.

Santoro agrees.

"Most of the antique stoves hold up really well," Santoro said. "A lot of stoves are heirloom stoves -- they've been passed on from generation to generation. Our focus is to keep these stoves running."

Most people don't want to tear out their stove and counters, which is typically much more costly than repairing an old stove, said Erika Santoro, Santoro's wife who helps run the business.

"First of all, they usually like their stove," she said. "They function well, and they were made well."

After 50 or 60 years, the stoves might need a little TLC, but once a part is rebuilt, a stove will probably last a "very long time," she said.

Recycling is great, but remanufacturing is much better because it saves tremendous amounts of energy, Santoro said.

Those in the industry see customers with strong attachments to their vintage stoves. For some, "it's the most dependable thing in their house" and has served them through generations, Semmelroth said.

"It's like a family member," he added. "These things were built to never be hauled to the dump."

He compared an antique stove to a car that a consumer could be happy with for the rest of his life -- it's efficient and never breaks down.

Vintage stoves start around $3,000, Semmelroth said. He thinks it's a better long-term investment than buying new, which could cost about $1,000 to $2,000 for a "mediocre piece."

The Old Appliance Club has made Semmelroth's job of fixing vintage stoves much easier.

"It's like a plumbing job," he said. "You always need the parts you don't have."

Santoro and Semmelroth, who have been in the business for decades, typically know how to help customers immediately because they hear similar problems every day -- like mice making a nest inside the stove's insulation, causing a nasty stench.

The good news, Santoro tells them, is that they don't have to throw out stoves and ovens. The customer can remove panels and replace the ruined insulation.

Santoro's business began locally but grew as the Internet created a global marketplace.

For years, he had a shop in the San Fernando Valley, which he closed in 1995. He now operates JES Enterprises out of his Ventura home.

He found that the amount of space required to store parts and stoves was cost-prohibitive. With the Internet's growth, the core company expanded from a restoration shop into an online clearinghouse.

"When you have just one shop, you're limited to the work you can do," Santoro said. He noted that his office is the "nerve center," and the warehouses across the country are "like a big supermarket."

Having affiliates throughout the nation makes shipping quicker. Every move is streamlined to cut downtime to a minimum.

"The key to a niche antique-based business like this is being connected," he said. "That's where we come in. With a telephone and a connection to the Internet, that's just about all we need to make most requests happen."