Cook the cool way
Many gourmet cooks still prefer gas ranges, but induction cooktops are becoming a popular alternative. This method works through a high-frequency electromagnet within the “burner” that transfers energy into a metal cooking vessel to make it hot.
“It’s super fast,” says Palisades homeowner Kirsten Wilson, demonstrating how water comes to a boil within seconds. “The cooktop will only get hot at the hob (burner), so the area around it stays cool. The hob cools fairly quickly as well once the pot is removed. There’s almost no wasted energy.”
The induction cooktop is part of a kitchen remodel by District-based Treacy & Eagleburger Architects for Wilson and her photographer husband Johnny Bivera. The kitchen reflects several design trends, including a glass backsplash, LED lighting and a Miele “speed” oven that works as both a convection oven and a microwave to save space.
Consider alternatives to granite
“Granite is still in, but people don’t want the most predictable colors or patterns,” says Gilmer, the Bethesda kitchen specialist. A new wrinkle in the popular countertop material is a textured surface, called a leather finish, or a distressed appearance known in the trade as an antique finish. “It’s a softer, more sophisticated look than polished granite,” says Doychinov.
A growing alternative to granite is a durable countertop made of ground-up quartz and resin. This manufactured material is often referred to as Silestone or Caesarstone, the major companies producing it. Quartz is less porous and purportedly more stain-resistant than granite, and does not need to be sealed. But it can cost as much as granite, about $80 to $120 per square foot installed, according to Subaran.
Repurpose to add character
Kitchens are becoming eco-friendlier with Energy Star appliances and repurposed components. Wilson and Bivera, for example, installed a countertop made of recycled glass mixed with cement and kept the dishwasher they purchased before the renovation. Subaran recycled a walnut island countertop in the kitchen designed for Chevy Chase homeowners Cara and Luis Medeiros, a hedge fund partner, to add a woodsy touch among pale surfaces.
As for reusing old cabinets, “they must be high quality to be worth saving,” says Doychinov. Look for solid wood doors and sturdy construction, she says, pointing out that repairing and repainting old cabinets can be so labor intensive as to be cost-prohibitive. The designer notes, “A good way of recycling cabinets and appliances is to donate them to Habitat for Humanity or repurpose them in a basement or garage.”
Avoid the packaged look
Matchy-matchy designs in kitchens are out. “It is important to mix finishes for cabinets, countertops and floors to create contrast, especially in a big kitchen,” says Doychinov. “If you have everything the same color, there is no definition or personality.” She went bold in the kitchen for Arlington homeowners Marc and Tina Grande, recent transplants from California, by combining bright blue and dark-stained cherry cabinets with lime green walls.
Different finishes can also define distinctive areas within the space. Subaran remodeled the 1980s Potomac kitchen of financial advisor Tristan Caudron and his wife Melanie, a singer with the band 40 Thieves, with contrasting stations for the couple and their four kids.
White cabinets and black granite countertops flank the range on one wall, while dark stained cherry cabinets frame the toaster and cookbooks on another. Most kitchen designers agree that vibrant colors should be reserved for surfaces that can be easily changed, such as painted walls, fabrics and accessories. No one wants to be reminded of the avocado green and harvest gold appliances of yesteryear. “Even backsplashes are becoming simpler without a lot of bright colors and patterns,” says Gilmer. “If you don’t want to worry about resale, do your kitchen in white. It has never gone away.”
Deborah K. Dietsch is a freelance writer.
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