December 28, 2006

what's black and white and stainless steel all over?

Why, appliance choices, of course! We're in the market for a new gas stove, and we have a black and white kitchen.


Chances are that we won't keep the banged-up black-and-white checkered linoleum when we remodel the kitchen, so we need to think future. Chances also are that the kitchen remodel is far, far away, so we need to keep mindful of said checkered linoleum.

As you can see, we need a new stove. But what finish? Here's what we have now:

- black dishwasher
- white and black stove
- white cheap-ass counters
- white cupboards
- brushed nickel knobs
- white cast iron sink
- white refrigerator

The black dishwasher will be going soon. The refrigerator is OK, but older, so it could go at any time.

As I mentioned in our profile, we are both long-time renters. As a consequence, we've had every kind of low-end stove out there. At our last place, we had a black stove, and it really didn't wear well. It was always greasy-looking, and the surface scratched easily. Furthermore, black appliances suck space and color out of a room. Our current black dishwasher gets dusty and streaked. So we probably won't go with black.

Stainless? We are planning to get a real range hood in stainless. Is it worth the cost? That means we'd have to upgrade everything to stainless. And does it really always look smudged and streaky like I suspect it does? Don't forget we're doing medium to low end, not the special super-expensive stuff that probably has some spectacular coating to prevent fingerprints.

I'm leaning toward white.

Can I tell you how much I want a new stove? It's not just the soy sauce explosion (we call this the Big Bang Theory) that must have happened in our kitchen at some point in the past.

It is not just what we found under the stove:



The previous owners used the stove, apparently, as a toy box, a place where old cookie sheets went to die, a repository of mouse droppings, a slick of used motor oil and soy sauce, and a convenient storage place for spaghetti.

But all this can be cleaned and, although gross, is not a reason for a new stove.

It's mainly that the damn thing has caught on fire in the past, and the wires have been stripped of insulation. The little boxes that fuel the burners are damaged, two so badly that they seem to have broken and crumbled:



Right now, two burners are operational. We have no vent. The oven works, but I'm leery of it, so I use my new crock pot for all stews and roasts.

So we're going to buy, buy, buy. There's a T fitting underneath the house for a gas hookup that needs to be connected, and the electrician installed a new outlet. So we're almost all set for installation.

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