I am having my kitchen remodeled. We want to put a cook top in a 90o “inside” corner of the counter top. The cabinets below the cook top are not a problem. However the cabinets above the cook top are.
Specifically, we will install an exhaust fan above the cook top. I would like the exhaust fan finished “cabinet” to have a slanted front. We will have conventional cabinets on either side of the exhaust fan “cabinet”. Our problem is with the transition between the flat faced conventional cabinets and the slanted exhaust fan “cabinet”.
Has anyone installed a corner cook top with exhaust fan above? How did you handle the transition between the conventional cabinets and the exhaust fan cabinet?
Replies
You need a certifed kitchen/bath designer involved. I can think of morrrrrrrrre potential problems than a squirrel's got nuts. Don't try this one on the cheap!
You need a competent designer. Certified doesn't always mean competent, in kitchen/bath design or any other trade.
Touche`
Excellence is its own reward!
Hey Andy this is some thing I could write an article about.
Give me a push in the right direction, or a swift kick :)
I have thought about this for a long time, let me know if think so.
Mr T
ps. I tryed to address this to Andy Engel but dispairo said there was no such member!!??Do not try this at home!
I am a trained professional!
(Go) Fig,
I have done 5 or six of these over the years. One of our local designers has this as one of her "signature" features. Customers love it. I vascilate between being challanged by it and loathing it.
It all starts with a 45degree angled wall in the corner. You wiil need to lay this wall out accurately on the floor so the front edges of the uppers meet . the range or cooktop/cabinet will end up about 6" back from the edges of the flanking bases depending on its width.
Your fillers will require a 45 ripped on the mating edge. This is the hard part because this is the joint that shows and draws everyones eye. NO BOOGERIN allowed!!
The first couple I did this way the 45 degree wall was specked shorter which resulted in mitered returns on the uppers as well.
This looks fine but it REALLY complicates the crown molding!! This can be especially nervr wracking when thetwo or three piece Cherry crown you are using is pre-finished and only just enough has been ordered and its 6 weeks out if you screw it up.
On the days I am doing these I send everyone away tyr to have as few distractions as possible.
the 45 corner wall is a little bit of wasted space but also makes plenty of room for the range hood ductwork. If you have access to the back of the corner you can make a little tringular closet.
I hope this has been a help. This a really nice detail but it can be extremely challenging to get everything to come out just right. Take your time, layout EVERYTHING, minimize distractions and measure twice and measure twice more and then cut once!
Good Luck I will try to post a drawing later.
Mr T
Do not try this at home!
I am a trained professional!
Edited 6/1/2002 6:49:16 PM ET by Mr T
T,
You show the stove base stepped in from the adjacent cabs and the upper the same width. I had imagined the face of the cook base being same face but the wall cabs set further apart so the hood space would be wider than the cook base. That's if I read you right....
Anyway, that just goes to underline what we are both saying - it is tricky with a lot of potential booby traps built into it, not to mention the mechanicals. I get the impression from the originator that the adjacent cabs were already on order, and that could turn out to be a very expensive mistake!
Is it a traditional or a contemporary kitchen? If modern or eclectic, I would consider one of those new-fangled free-hanging hoods. My brother got one with neat curved glass and a stainless steel duct cover and just left a gap between the adjoining cabinets. It's a lovely feature. If you do that, you could hide a down light in the ceiling in the corner behind it to keep from having a dark creepy space back there.
The extra money you spend on a fancier hood would be made up for in not doing all the labor to build that complicated cabinet. If I tried to do that, I'd get about halfway through and find myself repeating my mantra "A little putty and paint make a carpenter what she ain't."
I would mention the downdraft option, but I have one of those and it's just stupid. It #### the flame sideways but it doesn't do a thing for airborne grease. Smoke rises. Go figure.
And why isn't there an exhaust fan on a convection oven? Mine will convection roast a pork tenderloin at 500 degrees in 18 minutes, but it takes 8 hours to get the smoke out of the upstairs.
I know a french chef who considers convection ovens good for certain kinds of pastries and browning after the cooking but little else.
Where am I? Is this Cook's Talk?
Ooops!
Excellence is its own reward!
Look at the right corner, is this what you need?