Home DIY

Jut had another thought about induction - you can't really use cast iron pans on them, they'll scratch up the glass. Obvs enamelled cast iron like le Crueset and similar is ok, but something like my favourite Lodge skillet is not.

Put a thin sheet of silicone on the hob. Shouldn't interfere with the fields unless it's crazy thick.

I use cast iron pans most days, and that would be a killer for me. I've never got on very well with anything but gas. Cooking on the job isn't always just about getting flat-out power from the hob itself. Cast iron cookware has a massive heat capacity itself which obviously allows you to pre-heat and then sear to hell and back.

The replacing of pans is my big thing - I'm attached to my pans man.

What type of paint should I be using for my kitchen?

Kitchen paint?

Eggshell I think.

Yeah, acrylic eggshell can be a good choice for bathrooms/kitchens if you think you may get condensation, plus it's tough and wipe-able.

http://www.leylandtrade.com/products/project/interior-walls-ceilings

All induction hobs are shit

I might get that as a t shirt.

This. Ours are 60 years old and in perfect condition. It would cost a four figure sum to replace them with induction friendly equivalents. Ain't going to happen.

No, you're shit etc.

Horses for courses, innit. The single wok burner next to high-end induction hob idea is giving me a semi.

I guess for longevity gas hobs probably take it: the glass does scratch/ wear on induction hobs, even with smooth pans and careful use. And if you dropped a cast iron pot on it from any height it would be game over... Still, for most domestic use I still think induction is better.

/opinion

We have Le Cruset pans (3 Ply Stainless) + The enameled cast iron pans (4 of them in differing sizes).

Agree on the fragility of induction, I smashed two corners of ours. Le Cruset pan out of the oven onto the hob, walk away...come back and take off the lid with bare hand.....drop

The scratching is not really noticeable, but it does scratch. So if you like throwing your food around in the pan, be carefull

It could be a calibration thing with the range we currently have. All I know is that its shit,

When we get a new kitchen, I want a couple of Wolf ovens + Induction rings + Gas burners for Wok / Teppanyaki / Skillet.

Stop it. I'm going to need some 'me' time.

Anyway, back to actual DIY...

This is my kitchen thing, a work in progress. Still got some more boxes to layer up on the top... and then it needs oiling and also painting in parts.

Oh, and a drawer. That sticky out bit is gonna have a drawer.

Rangemaster really have shit build quality / QC - be prompt in sending it back when you find out the doors/seals don't align, adjusting feet don't, knobs are knackered...

Really? Reviews all look good. Source for QC/build complaints?

What alternatives may be worth considering?

Wolf ovens are next-level spendy. Currently coveting:

Regrettably range cookers generally score worse in consumer tests than their built-in counterparts. No idea why.

Dulux diamond matt is a good alternative to eggshell. Modern acrylic eggshells aren't that tough and they're a bitch to paint on large flat surfaces. Used to be eggshell when it was oil based for bathrooms and kitchens but these days with the voc rules it's not quite the same.

I bought a 120cm 5 ring circus double oven a few years back (ooo, get me..) - it was a real Friday afternoon POC - sent back to AO within 1 week, had to wait another month for a 'better' one, which was also a POC. You'd think for over 2.5K someone would give a damn, but no.

look at rosieres

The other half uses a Britannia range. Had it for 15 years, no problems.

What am I missing in the difference between a £700 kenwood 90cm dual-fuel effort and the increasingly more spendy options above?

Engineering. Built to last innit.