Avid home cooks often want to outfit their kitchens with the kind of high-end appliances and gear used by professional chefs. There鈥檚 that aspirational notion that somehow having the right equipment will lead to better food.
So, what is in a professional kitchen that works well in a home kitchen?
Chicago-based kitchen designer Mick De Giulio is a firm believer in buying high-quality gear.
鈥淎ppliances sustain a lot of hard use,鈥� he says. 鈥淭hey鈥檙e expensive at any level and people expect them to last.鈥�
From an esthetic standpoint, De Giulio says, commercial-looking models impart a sense of strength to the kitchen design. And their ramped-up features can also be attractive.
鈥淧ro ranges have higher BTUs [British thermal units] on burners, but also finely tuned settings to maintain lower temperatures for simmering,鈥� he says.
Big Chill has a 48-inch range equipped with eight powerful burners and a large-capacity oven with a rapid preheat feature. It鈥檚 available in tasty hues such as green, orange, red and yellow.
Keeping food warm before serving it is a prime concern in restaurant kitchens. At home, we鈥檙e inclined to just put a microwave lid on a latecomer鈥檚 plate. But to retain just-prepared flavour and moistness, consider a warming drawer like the professionals use.
Wolf has one with several stainless-steel compartments, and the drawer can be set for various temperatures. Use it to warm plates and bowls, too, or to proof bread.
While pro kitchens tend to be gas-powered, not all homes are equipped for that.
BlueStar has introduced a suite of electric appliances with professional features 鈥� heavy-duty steel construction and fast, powerful heating controls, for example. The oven is roomy, and the fridge and freezer can hold extra-large sheet pans, perfect for hosting large parties.
James Beard Award-winning chef Wylie Dufresne, who last year opened Du鈥檚 Donuts in Brooklyn, has just remodelled his New York City home kitchen.
鈥淪o much about functionality of a kitchen is tied to movement within it,鈥� Dufresne says, noting that, in a home setting, there may be several cooks, kids or guests in the space. Isolating task zones is a good idea.
He installed a True Refrigeration ice-making appliance, since those in conventional freezers can contribute unwanted moisture to frozen foods.
His fridge is equipped with noise-dampening insulation and a听hygienic, odour-resistant stainless interior.
Michelin-starred chef and restaurateur Thomas Keller recently partnered with global design firm Snohetta to renovate his Yountville, California, restaurant, the French Laundry, incorporating elements that he says are just as important in residential kitchens.
Think smarter, not bigger, when doing a renovation, he advises.
鈥淪ize doesn鈥檛 always yield improved functionality. Our new kitchen is designed around intimacy and proximity 鈥� to one another and the tools we need,鈥� he says.
鈥淎dditional steps slow you down. The same lesson rings true for a kitchen layout at home.鈥�
Durable surfacing is worth every penny, Keller says. 鈥淶ero maintenance can be a benefit to both professional and residential kitchens.鈥�
He chose Dekton, a brand of solid surfacing material made of resin and natural minerals that resists spills, heat and wear. Corian鈥檚 another big brand. Quartz, a durable composite of resin and hard stone or glass materials, is also popular; brands include Silestone, Cambria and Caesarstone.
No room for snazzy, full-size appliances? Consider Wolf鈥檚 multi-function countertop cooker. The versatile appliance lets you slow-cook, saut茅, sear, sous-vide and make rice via a range of programmable controls. A removable steel vessel also works on any cooktop, including induction.
IKEA鈥檚 new Kungsfors rail system was developed in consultation with Swedish chef Maximilian Lundin.
It includes stainless-steel grids, hooks, open shelves, containers and clips.
American Standard鈥檚 new Beale MeasureFill faucet can be preset to deliver a half cup to up to five cups, eliminating the need for measuring cups.
But equipment and appliances aside, a well-organized kitchen may be the true mark of a pro-style kitchen.
鈥淚n terms of tools, don鈥檛 clutter your drawers with things you don鈥檛 need,鈥� says Keller. 鈥淭ake stock and eliminate the gadgets or one-purpose tools.鈥�
The multiple James Beard Award winner ticks off his go-to gear: 鈥淎 good-quality cutting board, scale, plating spoons, sauce whisk, timer, kitchen shears. Quality paring, utility and serrated bread knives.鈥�
And one more thing 鈥� a good attitude.
鈥淩emember, cooking should be fun,鈥� Keller says. 鈥淚t鈥檚 rewarding, and it gives us the opportunity to nurture others.鈥�
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