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Old 17th April 2012, 9:48 AM   #31
Furious
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What about something like this?
http://www.gaggenau.com/AP_en/produc...a-98d3588137aa
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Old 17th April 2012, 10:03 AM   #32
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Isn't the point of an island bench so you can get access from all sides? Or am I missing something?
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Old 17th April 2012, 10:49 AM   #33
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Please do. My old man is in the market for a new kitchen and fell in love with some kitchen shop he found in Tokyo a year or two ago. He's convinced that the only way to go is to buy EVERYTHING from there and have it sent over. He's an idiot.
What kind/style/type of kitchen was it?
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Old 17th April 2012, 11:35 AM   #34
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Isn't the point of an island bench so you can get access from all sides? Or am I missing something?
From an entertaining point of view, you could still see and talk over somthing like this, plus it would provide a splashback of sorts and you wouldn't need an everhead rangehood which you keep banging your head on.
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Old 17th April 2012, 12:44 PM   #35
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The best idea for island benches I've seen recently was induction cooktop. No knobs or raised bits to clutter up the space when you're not actually cooking on it. Worked beautifully.

Did a class here



: this is the kitchen I'm talking about.

.
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Old 17th April 2012, 12:46 PM   #36
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What kind/style/type of kitchen was it?
Small and space conscious. Which doesn't make sense because my parents house is enormous - 120 squares.
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Old 24th May 2012, 10:57 AM   #37
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Small and space conscious. Which doesn't make sense because my parents house is enormous - 120 squares.
If he's keen to do something, PM me, I'll make sure we look after him.
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Old 24th May 2012, 11:38 AM   #38
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I see a couple of people have commented on Caesarstone and being stained by red wine. Doesn't happen. We have Caesarstone in our kitchen, (40mm thick, one piece weighed 280kg and took three guys to bring it in and position on cupboard carcass) and before I went with it I asked for a sample and put a cut lemon, red wine, curry paste, hot chilli sauce, vinegar (black and white), Angostura Bitters and other stuff I can't remember on the sample and left it for a day. Only one that didn't come off straight away was the Bitters which required a quick buff with the cleaner Caesarstone supply.

Four years on and there is not a mark on the surface and we entertain A LOT. Lots of red wine has been spilled and there is a coffee machine and grinder in one corner that gets moved once every few months. The coffee grounds and water sit under the machine and do not make any marks on the Caesarstone.

On the stove top, we went with a 90cm 6 burner Ariston with the optional cast iron trivets. Again looks like new, yet is used every day including cooking Italian sauces and the like which simmer for up to four hours. The secret is to make sure it is kept clean so food doesn't burn and carbonise on the stainless steel. We throw the trivets into the dishwasher about once a week.

Good luck with the kitchen, we love the way ours is part of the entertainment area.
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Old 24th May 2012, 12:34 PM   #39
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I have 40mm dark caesarstone with a quartz fleck and it's bloody tough - I agree that stains are not a factor. we obviously are careful not to scratch it and I won't put hot pans on it so not to damage the resin, although I have seen video of people doing it.

clockwork, how do you get on with your trivets - no rust issues? I bung my extractor hood filters through the dishwasher, hadn't thought to try the trivets.
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Old 24th May 2012, 1:08 PM   #40
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Hi Caspian,

No rust issues on the trivets. They seem to have some sort of coating on them, could be vitreous.
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