I want THAT! Hmmm. Must look at counter under baking cabinet.... Must find blue tape and mark it out on the counter....I have had those roll up doors. Will pass on them next time. Maybe those solid doors that will lift up and slide in like an old fashioned garage door. Getting a great idea for the next backsplash redo!

It looks really pretty, but like a total PITA to use. I think this is definitely one that's big on form, light on function.

Looks like a 27" oven to me. Putting one of those into the new kitchen.

Oh, everything is so pretty! Maybe I should start storing my stuff in jars.

I have a 27" oven now. If someone could supply the name and address of the inventor, as well as times when he or she tends to be alone, and especially when his neighbors plan to be away, I'd be most grateful.

On the other hand, I finally have a use for all of those burned-on-the-bottom, raw-on-top cookie recipes I've been collecting.

Marcolo- LOL!!!

Plllog- It is pretty, but there's not much cabinet space, in front of the second appliance garage and drawer, under the oven.

Pinch me- What's your backsplash idea...something with beadboard?

Jessica- I like jars, too. Glass is supposed to be 'safer' than plastic, for long term storage. Of course, almost everything is not safe, according to some article :)

Kellie- You might want to have a chat, with Marcolo...

pinch me, what did you dislike about the roll up doors? We made a roll top desk and I really like it - other than it's heavy & needs two hands to open because we put in two knobs and not a center handle.

I think the deep work area w/ the storage area on the side would work for me, because that's kind of how my prep area is set up now (in my old kitchen...wouldn't necessarily design it that way, but it's workable). That one jar on top looks kind of heavy to pull down, though.

And...is that pasta up top?? I don't often bake with spaghetti, I hope it's for decoration. :-)

I'd pass on the roll-up doors, too.

I am too messy for something like that. I'd constantly be cleaning flour and sugar out of the nooks and crannies of everything. Also, that Kitchenaid would be a pita to have to get in and out of the back corner.. especially if it gets stuck to the surface because I didnt get all the sugar wiped away properly.

Lavender, it's not the storage. You get as much room as you get and you make it work. I "only" have room in each of my flour my canisters for 5 lb. of flour, for instance. My mother's bin had room for 15. The difference is buying flour more often, and keeping extra in the pantry. I didn't want to say to much, because it is pretty, but here goes:

DON'T READ THIS IF YOU DON'T WANT TO KNOW

Did y'all notice the corner? So for everything in the far cabinet you have to reach across? My KA is in a corner, but there isn't any counter level cabinetry in the way, and I keep it on an angle, so I can just reach a hand around and pull it forward. If it were flat against the wall like that, to be able to get the door closed, one would have to kind of lean on the counter.

As for the roll-up tambour doors, except in a really good rolltop desk, which has an S-curve channel to prevent problems, the door can get crooked and kind of lock into place partially opened. There's a lot of wiggling of it to get it even again then it goes up another couple of inches and jams. Reaching it at an angle like that greatly increases the possibility that it'll go up unevenly. I bet the doors live in the up position most of the time.

The shelf above the mixer looks like a good idea that didn't take into account how much the bottom of the door was going to impinge on the vertical space.

Lifting down canisters from that height on a corner is difficult and potentially dangerous. No wonder they're so small! And heavy empty because they're glass. So that means that the "real" staples aren't even in the baking area. They're in a pantry somewhere. And, yes, the spaghetti is decorative, because it's really really hard to get down. I have the least used measuring cups and mixer bowls in that position. They're bad enough--though at least they're light and there's something to grab onto-- without having the flour pot (which is cute!) slide through one's fingers as one is reaching it down, and having it shatter--an accident that would prevent me from baking there for a season while all the little shards that hide make their way to the bin.

Add the lower, which has some difficult magic corner or something, which is much better suited to big, tall things like pots, that just leaves whatever is to the left for all the accoutrement, with the utensils in the drawers. This part isn't so bad, but I'm already cranky about the rest. Add the difficulty of getting riparian flour out of the appliance garages and I get grumpy.

It is SO pretty!! But it definitely looks "designed" (visual) rather than designed (functional).

My baking area isn't visually distinctive. You wouldn't know without looking in the drawers, except for the mixer. But I think it functions better, and it's really very similar, except in the all important details. :)

I think it's a very pretty corner, but I have two of the three types of glass canisters (mine are like the ones in front of the plate), and I can tell you that while I can put a 5 lb bag of flour or sugar in my large ones, they're HEAVY, and I wouldn't want to have to lift it down from that height.

My other concern is the storage of the blades for the food processor. I don't know about you, but if I were to stick my hand in that space to get out a blade, I'd be cleaning up blood.

As Pllog pointed out, it's a very pretty space, but the design is prettier than it is functional.

Hmm. Pull out shelves everywhere, inside and out. would fix most of those problems. Your tools would be right in front of you when you slid them out.

It feels very retro mid 70s to me, and not very efficient. Ditto what many others have said, and really, there is not much counterspace there for rolling out pastry. And it is all cluttered with stuff. You'd have to move half the kitchen before you could get started. No thanks!

The look: adorable! I love the combination of warm wood cabinets, painted base cabinets, and marble.

The function: who knows? Maybe there is a huge length of counter with more cabinets and storage extending to the left? In my fantasy there is.

Love the colors and wood. Not sure how long the pastry rolling part of the counter is so function may be better then it looks. BTW... I'd bet my bottom dollar that the oven is an Advantium.

Marcolo! Marcolo! Marcolo!

That's all.

I agree with everything Plllog said.

I love to bake but I do not enjoy the cleanup and that baking area would turn me off based on function and cleaning.

Something that just happened by chance in my new kitchen, is how I can stand at the mixer and there's room for me to pull open a deep drawer that is to my right. In that drawer are my flour and sugar canisters, measuring cups and my FP. Most of the time I just dip into the flour or sugar and add it to what I'm making. It's so easy I find I want to bake much more often.
The sink is right around the corner from the baking area so even cleanup is a snap.

Nancy

DH and I put plenty of thought into whether we could function with that oven (27"). It is just the two of us, we do not entertain, we dislike turkey.........in our situation it will work and has allowed us to be able to make this kitchen remodel doable.

Why is it every time I bake I'm wearing navy blue with no apron? Inevitably I get flour all over myself.

That "oven" is a GE Monogram convection microwave, model ZMC1095SF.

Here is a link that might be useful: Same oven for sale on eBay

Well, thanks for the cheer, sabjimata. I feel like I should score, or something.

About the 27"--mine is gas, no convection. It's great when I cook a chicken or small roast for 2 people. With cookies, it blows. A regular cookie sheet (not even a commercial one) covers the entire rack, so air flow is strangled off. I think that's why I'm getting the raw on top, burned on bottom effect. Doubling pans helps, but it's still not right.

I just wanted to point out something about baking centers that none of the layout discussions I've read here have pointed out.

We've all seen that common kitchen layout with a U shape. The far wall is the range. The middle of the U is the sink run. The near part of the U is a peninsula. On the fourth wall--the one that's not part of the U--is a wall oven and fridge. (I'm considering this very setup in my own kitchen but don't think it will fit. Anyway).

This common layout is perfect for setting up the peninsula as a baking center. You've got the water supply next to a large surface--the peninsula--and the large surface is next to the oven. For baking, the typical fridge, sink, prep, range sequence is completely irrelevant; the destination is the oven. So the advantage is you can completely separate baking stuff from cooking prep stuff even from a small kitchen.

Sorry, I just thought of that, and thought it was the most fascinating observation in the world for about three minutes.

Airflow around the pans in an oven is very important for proper baking. Before we purchased our 27" electric, non-convection oven I checked to be sure my pans would work in it. If they hadn't, I always had the option of getting different pans.

What would I like best in a baking center? Organization. Automatic clean-up-behind-me. A big marble slab for rolling out, making candies, whatever.

What would you have in your baking area that you don't have now?

Feh.

Pinch me- What's your backsplash idea...something with beadboard?-- Never!! I don't plan to ever use a toothbrush to scrub cake batter out of bead board ever again! That's why I put it on the ceiling. No one looks up there!

pinch me, what did you dislike about the roll up doors? --They get crooked and then you have to mess with them to get them to work. Maybe it's me? Happens on every one I've ever used.

Lavendar, what in this corner is particularly interesting to you? I'm not sure I understand the reason for the posting. I understand that it's in colors and wood that you like.

FWIW, I've got the baking supplies and work area very near my new Profile range with small oven on top. Has worked out very nicely so far. But I don't think many people would look at and immediately identify it as a "baking corner."

There's something else here that you like. What is it?

I'm picturing little dough splats in the grooves of the beadboard and tracks of the rollups. I'm a messy cook/baker. I wear my creations well! Pinch me... if I ever make it up/out to wherever you are... the first thing I'm going to do is look up!

Who wants to clean flour or grease out of each crevice in the roll up doors? And those sure look like tambour doors rather than flip up garage doors. And if you don't close the rollups, oh my goodness. Splatter

Who wants to move all that 'decor' so that one could bake?

Millions of q-tips for the beadboard and roll up doors. How do you want to spend your hours on this earth?

Who wrote the article for Elle?

And where's the sink?

I am a minimalist and dislike cleaning. Others like cleaning.

So how to redesign the baking corner?

1. pull out shelves
2. flat panel doors that lift
3. room for heavy canisters lower for the reach challenged

What else would need to change to make it a more functional space that's easier to clean?

I don't plan to have that exact set up, in my kitchen, but I thought it was cool looking! I can see why many of you don't like the actual functionality (or lack thereof) but I still like the idea of a baking center.

As far as why I posted it...because it's got this whole Smallbone upper cabinets, cute little oven, beadboard, built-in drawer look, going on. Does anyone else have a baking center, with marble, canisters, baking storage, etc.? I'd love to see other ideas :)

Marcolo- Good point about using the peninsula for a baking center, in a U-shaped kitchen. Would you make the peninsula a granite or marble countertop? How fun to be making fancy little desserts and chatting with company!

lavender, I understand what you're saying, and I think you're going on your gut reaction to the picture, which has lots of pretty accessories and nice marble countertop, and a warm country look.

In a way, I think this thread is rather related to your other recent thread about how people's plans have changed with GW. I think a lot of non-GW, non-TKO types would look at the Elle picture, and think "ooh pretty". But it doesn't take too long on here for the even M(ildly) KO to realize that, while pretty, it's not a very useful proposition. With the help of GW, you can have pretty AND useful : ).

For a baking center, I'm planning on something similar to wizardnm's deep drawer for flour and sugar, baking powder/soda, measuring cups/spoons, etc. And also a very easy to clean countertop and backsplash with no nooks and crannies! By the way, just last month johnliu had a good thread on baking centers.

Here is a link that might be useful: Baking Center: Why, How, What, And Where?

question...

has anyone actually BAKED something in their advantium or speed oven?

i'm just wondering if that little oven is just cute or it can actually be used for a baking center.

seriously wondering! thanks. :)

I love my 27" bottom-of-the-line electric non convection oven. Cookies evenly baked? Check. Able to fit a 24 lb turkey? Check. Stylish upscale look? Ummm...well it bakes wonderfully.

Now that baking niche...I could probably work with it. Bread in one hole, potatoes in another....Can't see enough of the overall layout to know if it'd work. I can't even tell if it's a standard height counter. Certainly cute.

Ironcook, the little oven is not an Advantium. As Jsceva said, it's a microwave. 800W. It does seem to think it can bake. It does seem similar to an Advantium in how it works, but without the speed cook or high power.

I keep meaning to try baking something in my Advantium, but always forget.

Beckysharp, In a similar corner, but with a window instead of a blank wall, I have mixer bowls, attachments and measuring cups in the cupboards with a few incidentals (and above backsplash level). The mixer stays in the corner when not in use, but far enough out to make it easy to grab. The corner itself is all drawers with my staples canisters in them. Like Nancy, I love just lifting off the tops and dipping out what I need. Under the counter I have wide drawers with all of my utensils and baking pans, plus some mixing bowls, cooling racks, silpats, etc. The spices are to the left and the ovens just beyond.

Boards and oversized utensils are in specialty storage elsewhere in the kitchen, but, other than that, everything is right there. The island with sink are right behind for handwashing and extra counter space. And the rolling clogs live in the hall closet in the next room. :)

Kellied asked what else we'd have. I'd love another foot of counter space, and a deeper counter. I'm more comfortable working dough on the island because it just feels more expansive, even though it's too high (hence tall clogs). I don't consider that a real negative however. It just reinforces that I was right to go for the double duty rather than having a dedicated rolling counter. I'd feel too hemmed in by that too! And the trough sink makes cleaning up very easy. It runs down the whole side of the island and one can just brush everything into it.

Marcolo, the little problem I see with the peninsula plan is if it's a narrow peninsula. I did my baking on the island width peninsula in my old kitchen, and it worked fine, but I don't like to bake on less than 3'-3.5' deep, without a backsplash, because the flour goes down the back!

thanks, plllog. i get confused easily!

please do tell if you ever try it for baking. :)

I have a tight baking corner and I LOVE it! Ours is not a large kitchen and it's a U. My partner likes to cook and I like to bake: we did our layout so that we could both work at the same time. Our kitchen has been done for three years and I bake a lot. A lot. I love it. I love having the corner, with all that countertop while I'm nestled right in there. I can also spin around and work on the island, which I do when I'm baking with a little.

So I don't have the tambour doors or the beadboard, and our ovens are 30", but I did want to say that in my experience a baking corner rocks!

Here's my baking corner. The large canister holds 10 pounds of flour. I now have another for WW flour. All spices are in a corner lazy susan just above the canisters and all measuring spoons and cups, mixing bowls and baking pans are within arm's reach. My sink is just to the right of this photo so I can brush all detritus into it. I do have to take 2 steps to the mixer but since I only use it to add the last of the flour to breads, that's no big deal. Wall oven is 2 steps behind me. I love small kitchens where everything can be accomplished with just a few steps.

Here is a link that might be useful: Bake much?

I think I like it. It may be because my kitchenaid lives on the floor for the moment, and needs a thorough wash before every use, so this would be a huge improvement. Sliding it beats lifting, and I want it to live counter height. Blades should go in a drawer undercounter, so you can see what you cut yourself on.

The spaghetti area would be hard to access for me no matter what was there. A lazy susan would help. So definitely put the 5 pounds of flour elsewhere, but keep the baking soda, salt, vanilla, etc in a jar there.

Is that a spice drawer under the oven or for pans? Where do you stand when you open it? The oven would be okay for coffeecake and such. I think of 27 inches as a toaster oven for casual meals - chicken nuggets etc. So it might interfere with baking to be making mini-pizzas, but whether that works depends on the family and the kitchen.

Tambour. I would likely only close it for special guests, but those things work best if you are directly in front of them. It's hard to pull straight otherwise. And impossible to clean as others have said. I would pull that out. Hopefully not in a fit of temper.

It wants a lace curtain to keep the dog hair out of the corner. Put tiny brass hooks in the wood shelf, and hang the curtain flat from the hooks, instead of a rod, which is too much. Put some stiffer fabric edging on a lace bit, so you can have buttonholes in the edging, then hang the lace from the buttonholes. Do three panels, with openings in the center of the access you want. Flour would shake off, anything else goes through the washer. But it is so close to that oven... so maybe the spices go in there somewhere.

Rmkitchen- What kind of countertops do you have, on your perimeter cabinets?

Thank you all for the pictures and ideas. I'm still trying to plan a baking center area, in the corner, between the sink and range. I know this should be the prep area, but I hope to have a small sink on the island, so this will be my baking area. Keep posting the good ideas and pictures, please :)