KIM COOK
\nAssociated Press<\/p>\n
Avid home cooks often want to outfit their kitchens with the kind of high-end appliances and gear used by professional chefs. There\u2019s that aspirational notion that somehow having the right equipment will lead to better food.<\/p>\n
So what\u2019s in a pro kitchen that works well in a home kitchen?<\/p>\n
Chicago-based kitchen designer Mick De Giulio<\/a> is a firm believer in buying high-quality gear.<\/p>\n \u201cAppliances sustain a lot of hard use,\u201d he says. \u201cThey\u2019re expensive at any level and people expect them to last.\u201d<\/p>\n From an aesthetic 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.<\/p>\n \u201cPro ranges have higher BTUs on burners, but also finely tuned settings to maintain lower temperatures for simmering,\u201d he says.<\/p>\n Big Chill<\/a> has a 48-inch range equipped with eight powerful burners and a large-capacity oven with a rapid preheat feature. It\u2019s available in tasty hues like green, orange, red and yellow.<\/p>\n Keeping food warm before serving it is a prime concern in restaurant kitchens. At home, we\u2019re inclined to just put a microwave lid on a latecomer\u2019s plate. But to retain just-prepared flavor and moistness, consider a warming drawer like the pros use.<\/p>\n Wolf<\/a> 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.<\/p>\n While pro kitchens tend to be gas-powered, not all homes are equipped for that. BlueStar<\/a> has introduced a suite of electric appliances with professional features: 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.<\/p>\n Celebrity chef and James Beard Award winner Wylie Dufresne, who last year opened Du\u2019s Donuts<\/a> in Brooklyn, just re-did his New York City home kitchen.<\/p>\n \u201cSo much about functionality of a kitchen is tied to movement within it,\u201d he says, noting that in a home setting, there may be multiple cooks, kids or guests in the space. Isolating task zones is a good idea.<\/p>\n He installed a True Refrigeration<\/a> 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 hygienic, odor-resistant stainless interior. Think smarter, not bigger, when doing a renovation, he advises.<\/p>\n \u201cSize doesn\u2019t always yield improved functionality. Our new kitchen is designed around intimacy and proximity \u2014 to one another and the tools we need,\u201d he says. \u201cAdditional steps slow you down. The same lesson rings true for a kitchen layout at home.\u201d<\/p>\n Durable surfacing is worth every penny, Keller says: \u201cZero maintenance can be a benefit to both professional and residential kitchens.\u201d<\/p>\n He chose Dekton<\/a> , a brand of solid surfacing material made of resin and natural minerals that resists spills, heat and wear. Corian\u2019s<\/a> another big brand. Quartz, a durable composite of resin and hard stone or glass materials, is also popular; brands include Silestone<\/a> , Cambria<\/a> and Caesarstone<\/a>.<\/p>\n No room for snazzy, full-size appliances? Consider Wolf\u2019s multi-function countertop cooker. The versatile appliance lets you slow-cook, saute, sear, sous-vide and make rice via a range of programmable controls. A removable steel vessel also works on any cooktop, including induction.<\/p>\n
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\nMichelin-starred chef and restaurateur Thomas Keller<\/a> 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.<\/p>\n