For the past month a militia of well-armed Visigoths has been carrying out a systematic demolition of most of the innards of our 1920's Craftsman bungalow in Hillsboro Village. During the great deluge of May of Aught-Niner, it was certainly better to work inside rather than outside, so their efficiency has been remarkable.
We've now reached the point where there's really nothing else left to rip out and throw in the Dumpster. The structural planning and interior design elements have been meticulously planned with a careful eye toward historical appropriateness. Until we reached the kitchen.
Nowadays, nobody wants an actual icebox and an authentic coal stove anymore, so my girlfriend and I find ourselves buried under a pile of appliance catalogs filled with devices that Rosie the Robot Maid would be very comfortable using to fix George Jetson a nice meal. But I think we all know what happened when Jane tried to use the Food-a-Rac-a-Cycle. What? We don't all remember that? Only me? OK, trust me when I tell you that it went badly when an inexperienced cook found herself confronted with too much technology in the kitchen.
Which is where we find ourselves now. Cooktops, rangetops, Advantium nuclear 220 volt multipurpose ovens, infrared grills, griddles and deep-fryers embedded in the counter, vents, retractable downdrafts. It's a bit overwhelming. That's before the arguments, er, discussions begin about brand names. Viking vs. Wolf vs. Five Star vs. Kitchenaid vs. GE (Monogram AND Profile) vs. Sub-Zero vs. Kenmore. There are no winners in an appliance war. I think the new Christian Bale vehicle, Terminator: Salvation will prove that out.
So what do you think, Bitesters? I'm not expecting clarity or certainty, but what are your recommendations for a couple who likes to work in the kitchen and isn't afraid to spend a few extra bucks for quality? Because what I really need is a few more things to consider while I hook this sucking nozzle up to my checking account.