A kitchen’s design greatly affects how often and how enjoyable it is to cook there.  We’ve all cooked in kitchens that have had a terrible layout, either in someone’s home or in a restaurant, and it’s not an enjoyable experience.  In this post I want to share some design and layout tips with you so that you can get the most from your kitchen.

The most important thing to consider is the placement of the large appliances.  Avoid the obvious stuff, like not being able to open the refrigerator and the oven door at the same time.  Also watch for things like having the refrigerator on the opposite side from the area that you’ll do your prep work, or having it too close to the stove – which will force the fridge to work extra hard to stay cool.  Ideally, you want there to be a logical workflow from the refrigerator, to the sink, to the prep area, to the stove/oven.

Placement of small appliances is important as well.  If you don’t have lots of space on the counter, be sure to figure out some ways to increase storage so that the food processor and blender can have a home that’s away from the action, but still easily accessible.

A large prep area is also key.  You want to have enough space for a good sized cutting board and the tools that accompany cutting things (knives, bowls, mandolin, etc.).  If that area is cramped you’re not going to want to spend time cutting up vegetables, and will resort to bagged and frozen stuff.

You can also look into accessories that improve the flow of the kitchen, like a cookbook holder (cookbookholder.org).  Something as simple as an under cabinet cookbook holder can save a ton of space in the kitchen when it’s time to cook.  Other tools like this are under counter can openers and paper towel holders, as well as knife racks and cutting board stands.

Cooking should be fun, but if the kitchen is tough to cook in it never will be.  Spend time now figuring out what to do to make it right, rather than trying to work it out after the job is done.

No, not really. It depends on what you mean by ‘copper cookware’. Copper cookware is not dangerous as long as the inside of the cookware is lined with stainless steel or some other metal. Copper cookware is dangerous if the cookware is unlined. The copper can react with the acids produced when cooking food, which can lead to a serious case of food poisoning. Even storing food without cooking it in an unlined copper container can lead to food poisoning. It is important to make sure the tin or stainless steel lining your cookware is intact and whole. Cracks in the metal can potentially let the copper react with the food, so make sure that you take care of your cookware.

With the proper care and attention, your copper cookware can serve you very well without poisoning you. Do not cook at very high temperatures unless your cookware explicitly says so. Always make sure you are using metal that has been properly treated before cooking at high temperatures. Do not forget to check with the store or your manufacturer’s customer service department if you are unsure if what your metal is made for in terms of cooking. Also use common sense – do not use a copper wok to bake a turkey with.

Copper cookware is dangerous only if used improperly. Think of the famous adage about computers: the only mistakes they make are the ones that humans program into them. In a similar vein, cooking mistakes are the fault of the chef, not of the cookware. Make sure you know what you are doing by asking for help if you can. Read books on cooking with copper cookware or watch television shows if you have to. Cooking does not have to be dangerous and is not dangerous if you follow the proper directions for cooking meals.

Knowing what type of cook you are can help you choose the kind of cookware you want to buy. The purpose that you use your cookware for can determine the cookware you should buy. Every professional chef has their distinctive style that they use to create delicious food for their patrons. Discovering your style is the best way to help you buy the cookware that fits your particular taste.

There are four types of cooks. Let’s explore these types and look at what cookware is best for each of them.

Type #1: The Cook Who Hates Cooking

This kind of cook doesn’t look forward to cooking, doesn’t enjoy cooking, and wants to get out of the kitchen as soon as possible. This guy wants a down-and-dirty, get-food-quick recipe whereby he just throws some food on the stove, waits, scoops it onto plates and puts the dirty dishes in the dishwasher. Voila! Easy, simple, and he can move on to watching the game. Cookware especially designed to make this cook happy includes:

– Non-Stick

– Stainless Steel

– Glass/Stoneware/Ceramic

Type #2: The Cooking Fanatic

We all know what this type is like. You step into their kitchen and it’s a permanent shrine to the Food Network. Exotic cutlery and dishes; strange-looking tongs and ladles; something that vaguely reminds you of a spatula but doesn’t look like any spatula you have ever seen; etc. That’s this cook. He loves cooking, and I mean loves it. Cooking is his passion; cooking is his raison d’etre. For him, to cook is to live. This guy would like:

– Everything, of course!

– Non Stick for those busy workdays

– Stainless Steel for ease of washing up

– Copper and/or Aluminum-clad Stainless steel for the finer dishes in life

– Anodized Aluminum for the ability to take whatever this type dishes out (sorry for the pun)

Type #3: The Refined Cuisinier

Cuisinier is a French word meaning a male cook or chef. I chose it because I think the French approach cooking the best: as an art form, not just as a profession or a chore that has to be done everyday. That well befits this type, because he approaches cooking as an artist, not a chef. He paints with sauces, carves with breads, and dances with wines and salts with vegetables. He sings Italian opera as he works and speaks French to his customers as he serves them. He lives his cooking, and this is the kind of cookware he likes:

– Copper (perfect for those sensual, just-right recipes)

– Copper and/or Aluminum-clad stainless steel

– Cast Iron (the staple of kitchens who know what they are doing)

– Glass / Ceramic / Stoneware

Type #4: The Health-Conscious Chef

This person is acutely aware of the health aspects of food and cooking, whether by free choice or by necessity. Working by a combination of gut feeling and careful homework, this person doesn’t always trust what the manufacturer says about their cooking products. This person likes to verify things for themselves and they always make sure to check they are using quality materials. They might or might not enjoy cooking as a hobby or a profession; to them, cooking is simply cooking. They take a very practical view: it’s simply what has to be done to feed themselves. Their prime concern is making sure no toxic coatings, surfaces or dangerous metals get into their food.

– Plain Cast Iron – A favorite of any cook. Plain cast iron pots and pans don’t spoil food for the health-conscious chef if they know how to use it.

– Enameled Cast Iron – Just make sure the enamel is applied well and will not chip.

– Glass / Ceramic / Stoneware – Glass is really the best for this cook, although ceramic and stoneware have their advantages, too.

– Some Stainless Steel – Sometimes, you just can’t cook well without it.

Know yourself. You’ll live a happier life.