i was going to put one in, but then decided against it. we're getting a 48" range and a turbo chef so i thought between three ovens i could just use the smaller one if needed. we're not in yet but i've never had one to miss.

My stove has a warming drawer. I thought for sure I'd use it more than I have, that was 3 years ago, and I've never used it once.

I've never had one to miss, either! My current oven is a 24" and I've managed for 10 years. We're replacing with a 30" and I'm putting in an advantium to use as a back-up oven so I thought the larger oven space plus the advantium would be more than sufficient. We don't entertain large groups; even our family gatherings are usually less than ten.

When I was talked into a single wall oven and convection/microwave rather than a double oven, I insisted on a warming drawer. So glad I did as I find I'm using the warming drawer more often than both ovens together. As you would expect when having a crowd over it's an invaluable tool. I have also found it handy when my DH comes come late. His dinner plate is piping hot and perfect.

I have one and use it several times a week (probably at least 5 out of 7 nights). I use it to keep things warm when not everything is done at the same time or if dinner is delayed b/c someone is late getting home (we eat together, so if someone is late, we hold dinner). It's also useful if you need to cook two items separately in the same appliance, like the MW. You can cook each item at the correct temp/setting and put it in the WD when done while the next item is cooking. Before, I often had to put things back in the MW to warm them up again (and also cooking them more....usually more than I liked!)

I do have double ovens & MW Drawer...each with a Warmer option....but I find the MW Drawer continues to cook the items while it's warming them whereas the WD does not. As to the ovens, I think it takes less energy to warm up my WD than one of my ovens. If one or more oven is used and one becomes available, I will sometimes use it...but I find that veggies don't do well in the ovens either.

The secret to a useful WD is "location, location, location". In the past when asked if they used their WD, people seemed to be divided into two camps: Those that placed their WD very near their cooktop/range used it.
Those that placed it in an oven stack or somewhere farther from their cooktop/range did not and regretted getting it.

So, if you think you might have a need, then be sure you place it very close to your cooktop/range.

We use ours all the time (kitchen in use for 7 months)! I am so glad to have it. We do entertain quite a bit, but I find myself using it for just our family (3 little ones and 2 adults) as well. I absolutely love it.

Examples: did crepes yesterday for bfast, and since the process takes time (one at a time), just loaded up a plate in there to keep warm. keeping bfast meats warm while doing the other food items, warming plates for a meal (this is so nice!!), obviously nice when doing lots of side dishes/appetizers for parties. Mine also works as a slowcooker - haven't tried this item yet, don't really know if I will, but interesting!

I also have double ovens, but it's really nice to have the WD because it heats up so quickly and you aren't heating a whole oven to warm a pan of bacon. can you live without it? sure, but I really like mine!

I've had a warming drawer for 2 years and have never used it. I store baking sheets in it.

Love mine! Agree with all of the reasons buehl gave above.

Anne

Location, Location, Location!

Oh wait - that's my prep sink mantra...
Never mind! Same goes for warming drawers.

I have a warming drawer located in the cabinet right beside my cooktop. I LOVE it and use it almost every day. But it's the drawer's location that makes it work. Because it's right in my prep zone, whenever I remember to turn it on, it's right there, and I just switch it on and pop in the plates to warm. Then when the food is done, the plates are right there - hot and ready to go. And because the drawer is so conveniently located, the drawer itself functions like additional counter-space for plating. I just leave the plates where they are and plate the food right there. Everything not quite ready at the same time? No problem. (Even though that's my pet peeve!) But I can plate the foods that are ready and keep them warm, then add the toasted bread or perfectly finished sauce as soon as it's done.

Now if it were located at the bottom of my oven stack -- I'd honestly never use it. Walk 8 steps to turn it on, back and forth 20 steps for plates, bend way over to set in the plates (ugh - they're right by the floor and at dog-nose level). Then get them back out again when the food is done, find empty counter space to set them on for plating -- exactly what is convenient about this?

I too have pained over this decision and part of it is that I am not exactly sure where I would put it. I had considered putting it over near my buffet because that's the best place for a 20" wide drawer, but after reading these posts, I realize that if it's not anywhere within the 4 steps of my island, range, it will not be useful.

How long does it take to warm up the warming drawer??

We have a warming cabinet in one house and a warming drawer in the other. As with the posters above who use theirs daily, we have become serious users. We love ours for all of the reasons above. And ours are both in the cooking area (next the the range in one house and part of it in another, but not on the floor...I second the ewwww factor of that).

In my next house I'm putting one in the bathroom for towels :)

LOL IglooChic! We had a cold snap recently & our MBA is the coldest room in the house...I told my DH I was going to put my towel in the WD 'cause it was so cold in the bathroom! (I was only half-kidding!)

(No, our cold snap wasn't "Alaska cold", just cold for us in MD!)

I live in an especially moderate climate, and have ovens that can hold food at safe temperatures, but none of them seemed good for plate warming. I've realized that I had gotten into the habit of finishing certain dishes in the microwave, and after analyzing why I was doing it, realized it was because the dish was getting hot that way. So I put in the warming drawer for plate warming. My dishes are never so cold that they make the food cold, but hot dishes keep the food hot, and I like hot food hot.

I have a compromise loacation: It's a little ways from the cooktop, but right under the speed oven (which will also warm). And it's a straight shot to the dining room, where all meals are served, so not really out of the way. And it's right under counter height.

My kitchen isn't done yet, so I don't know if it'll work as well as I think it will, but another GWer said it makes a great place to store the bread too, and its in exactly the right place, so it can always be an expensive bread box. :D

The things I see over and over is that only true necessity makes people use the one at floor level. Too much bending with heavy pots. And that if you use it regularly and get used to using it you use it more because you're used to using it. I mean, one of the things that frustrates me about turkeys is that by the time they're rested and carved the meat is getting cold. I figure putting the platter right into the warming drawer, and putting it back once it's been passed once, will make things a lot better. But I seem to be the only one complaining about cold turkey... Sometimes you just get used to things.

I don't have one...but I want one. But then...I've got a husband who works from home. His "just five minutes on this call" frequently turn into an hour...a warming drawer would keep his dinner edible.

I dont know how I lived without one for years!

Now I have double ovens and a warming drawer. They were ALL full for holiday dinners. For new year's eve dinner, I made seven entrees. Needed all of the ovens to keep the food warm.

My only problem with them is the price :) I dont understand why a stainless steel box with a heating element should cost $$$..

OP: get one. Once you start using one, cooking and entertaining will take a new dimension. No last minute running around to warm up the food.

On balance should it be near the Cooktop/range or the ovens? I am planning mine near the ovens but now wonder if we wont use it more in the range area. Thoughts?
Thanks

Love ours! We use it every weekend, as DH makes a big breakfast on weekend mornings. He does the sausage or bacon first, and puts them in the warming drawer while he makes the pancakes/french toast.

I absolutely LOVED it on Thanksgiving. I used the catering inserts and served potatoes, gravy, and stuffing right from the drawer.

I bought my 30" Kitchen Aid WD on ebay for less than $400, including shipping, and it was brand new.

Ours is underneath our wall oven, about hip high, and a few steps from the cooktop. If this puppy breaks down, we are GOING to replace it. I am a convert for certain!

Cocogrovemom...Near the cooktop. Items in the oven can usually be kept warm right in the oven, but items from the cooktop need the WD. Mine was originally planned under the ovens, but I am so glad I moved it to next to the cooktop...and that was b/c of what I learned here and on the Appliances Forum.

I also put things in the WD from the MW. However, it really does seen that those who don't put the WD near the cooktop/range don't usually use it. Yes, there are exceptions, and maybe you'll be one...but do you want to gamble on it?

My WD is in the middle of the base cabinet and I wouldn't want it any lower. (Cooktop is to the right.)

Forgot to mention:

Everybody this season is advertising the folding food warmer (some say drawer, but I don't think it actually pulls out drawer style). I don't know how well it works, but if you don't have room for a built in, and want one for occasional use, it might be an idea. Though I wouldn't design around it without using it first...

Also, would there be counter space if there weren't cabinet space for a built in? Maybe...

My new GE Induction Range has the warming drawer. It was FABULOUS for my Xmas Eve Open House -- served 75 people, and it was a great staging area for my oven fried chicken fingers, BUTTERMILK biscuits ala Trailrunner, corn muffins. I can see that it will be very helpful!

Yikes! I'm so excited to have picked up a 30" KA WD at the Sears outlet for $290, but there's no place for it to go but in the oven stack. (Micro on top, single convec oven below, WD at the bottom.) Reconfiguring things to move it closer to the range under a base cabinet may not be practical. DANG!

From the time you turn it on, how long does it take to get to a useful temp?

Here is a link that might be useful: Our bungalow remodel blog

Nhbaskets, Buehl and those of you who love your warming drawers, what brand/model do you have?

I have the GE Profile...it's pretty basic. It has Proof, Low, Medium, & High settings with a lever for Crisp or Moist...not sure how much that lever really does, but I use it anyway.

I had never had one and decided that the basic one would work for us. However, now that I see how much we use it, I may look into a "nicer" one w/a few more bells & whistles if I ever have to replace the one I have. But, my experience w/GE Profile cooking products is that they never die...so I will probably have this one forever!

Hmmm...I think it takes about 10 or 15 minutes to warm up, I haven't timed it. I usually turn it on as soon as I start making dinner so it's ready when I put the first item in (usually potatoes or veggie).

well, I'm one of the exceptions I suppose. Since I joined GW after my kitchen layout (buggers!), my WD is below my double ovens. I would say if you have the option to put it higher and closer to cooktop now, go for it, if not, I wouldn't stress over it either. I still use mine all the time, but it's also right where I plug in my electric griddle, so convenient for the pancakes and bacon.

I have a kitchenaid 30" WD. according to the manual it takes 5 min to preheat, but it seems to do the job sooner than that

We went with an Electrolux Icon WD to match our other appliances. Ours is in the oven stack, but just a few steps from the cooktop, so I can't say that really has stopped me from using it. Our island is closeby, which is were I normally serve from, so it's handy in that way.

It has a bread proofing feature. The temperature can be set from 90 to 210 degrees. It also has a humidity control knob. Takes about 10-15 minutes to preheat.

Thanks for all the discussion! Lots of things to think about...