10 Questions for . . . Joan DesCombes, Certified Kitchen Designer

In this installment of 10 Questions for . . . , Senior Editor Daniel DiClerico speaks with Joan DesCombes, CKD, principal of Winter Park, Florida–based Architectural Artworks Incorporated. Here, DesCombes, who received the 2008 Pinnacle of Design award from the National Kitchen & Bath Association in April, talks about her winning project, where kitchen design stands today headed, and what her clients want in their new kitchens.

Q. Congratulations on winning the 2008 Pinnacle of Design award. What separates you from other designers?

A. I think I’m a little unique for a kitchen designer in that this isn’t my first career. I was trained as a designer but then I ended up working in the fashion industry for many years. So I approach a kitchen almost like I’m dressing somebody. I start by asking a lot of questions about the homeowners’ lifestyle. The more I know about them, the more I can create a room that suits their personality. Coming from the fashion industry, I strive to design rooms that are functional first but also that people look good in. If you’re a blue-eyed blond I’m going to design that room differently than if you have dark hair and dark eyes.

Q. How is that philosophy reflected in the award-winning kitchen?

A. This kitchen, in Winter Park, Florida (shown), is in keeping with who that homeowner is. He’s a creative person and he wanted a kitchen that’s innovative and uses rare materials. The combination of stainless steel and raw wood on the ceiling gives the space a loftlike feel that’s in keeping with the rest of the house. The stone floor is the same throughout, enhancing the Zen-inspired fluidity of the space. The same stone continues up the side of the island for a dramatic effect. The lighting is also very dramatic, combining cable lights with hanging pendants.

Q. What are your favorite features about the kitchen?

A. When you look at most kitchens, they tend to be traditional in look and layout. This one wasn’t traditional from any standpoint. We reused a lot of existing materials, so while it isn’t green in the conventional sense, it’s largely recycled. The purple-concrete countertop was left over from a project we worked on with designer Fu-Tung Cheng, from Berkeley, California. We also used some leftover cabinetry for the pantries that flank the refrigerator, a Sub-Zero with a paneled front that matches the cabinetry. The fully integrated refrigerator is something we do all the time. It goes along with my kitchen-as-furniture philosophy. Homeowners need to understand that furnishing a kitchen is no different than furnishing a living room. Except that they’re going to spend a lot more time in the kitchen.

Q. In general, how are people today interacting with their kitchens differently?

A. Everybody’s lifestyle is different, and so every kitchen needs to be different too. Take someone who’s big in the organic-food movement. They’re going to need more refrigerator than freezer space, and they’re going to need that refrigeration in several different places throughout the kitchen. For a recent client who’s vegetarian, we added a set of refrigerator drawers to her food prep island. That’s where she keeps the fresh vegetables for the salads she often makes. This split configuration is also popular with parents with small children. It means they can keep the juice and milk next to where the kids eat breakfast in the morning.

Inside Consumer Reports Test Labs: Kitchen-cabinet organizers

“Top drawer” took on a new meaning when Bob Karpel (right), a Tech/Appliance Program Leader for Consumer Reports, and his team put a wide array of pullout drawers, refuse/recycling containers, and rotating lazy Susans through a series of grueling tests as part of our August 2008 report on kitchen-cabinet organizers. At prices ranging from $20 to $220, these add-ons can be a cost-effective upgrade to kitchen cabinets.

Here’s how we tested the gear:

Ease of Installation
One of the heavily weighted factors in our Ratings is ease of installation. Each of the 28 organizers we tested was installed in a typical kitchen cabinet. Those models with clear instructions and modest tool requirements (typically a screwdriver, ruler, and cordless drill) earned higher marks.

In general, bottom-mounting slide-out drawers and refuse/recycling containers were easy to install, but those with side-mounting rails proved difficult as a one-person job. Three of the refuse/recycling containers mounted directly to a cabinet door, which entailed the extra step of shimming out the side-mounted rails with wood blocks.

With the lazy Susans, centering and leveling the center posts and fitting all the needed large parts into a restricted cabinet also proved difficult. Note that if you have stone or composite counters, you’ll need to add a spacing block inside the cabinet to attach the lazy Susan’s top spindle mount.

Pulling-Force and Spinning Usability Testing
Bob added weight to each drawer component, then measured the force needed to pull it open. An alarming surprise: After durability testing, the stop mechanism on one low-priced unit worked only when its front section was heavily weighted; otherwise it just slid free of the rails.

Bob loaded each lazy Susan with some common kitchen items and turned each unit a set number of times to test for smoothness, stability, and sagging. Considering the installation also, the least-expensive model was best overall. And one model had a nice feature: an internal spindle with special grooved threads to allow quick shelf-height adjustments.

Durability Testing
Bob’s “pièce de résistance” for this project was a “durability rig” (right) that used a pair of electric motors and a couple of crank arms to pull the drawer components in and out thousands of times; it also rotated the lazy Susans back and forth. Bob felt this setup would simulate five to 10 years of use, depending on a family’s size and lifestyle. The testing machine was set to push each drawer unit against its stop.

As food prices rise, consider a stand-alone freezer

Interesting article in today’s edition of The Wall Street Journal on how rising food prices have prompted U.S. consumers to buy in bulk and stockpile food (“As Food Prices Rise, Shoppers Stock Up,” by Gary McWilliams and David Kesmodel).

A chart accompanying the article details a 6 percent jump in the overall cost of food for home consumption from 2005 through 2007, ranging from hikes of 3.1 percent for fats and oils and 3.3 percent for poultry to 9.5 percent for fish and seafood and 35.5 percent for eggs. The authors note that the U.S. Department of Agriculture is forecasting a 4 to 5 percent climb in food prices for 2008, double the level of 2005.

If you’re considering buying a separate freezer to store certain foods you buy in quantity, read our buyer’s guide to and review of freezers, which features Ratings (available to subscribers) of manual-defrost chest and upright models and self-defrost uprights.

Follow this advice when shopping for a stand-alone freezer:

Figure the capacity you need. The freezer size you need will depend on the size of your family and their fondness for frozen foods. Freezers are available in compact (5 cubic feet), small (6 to 9 cubic feet), medium (12 to 18 cubic feet), and large (more than 18 cubic feet) capacities. Except for their hanging baskets, chest freezers are wide open so that almost all of the claimed space is usable. Upright freezers have shelves and pullout bins, which make it easier to organize and reach contents but reduce usable space by up to 20 percent.

Weigh manual vs. self-defrost. Manual-defrost freezers, whether chest or upright, are generally quieter and more energy efficient than self-defrosting models of the same type. But manually defrosting a freezer can be a lot of work and take up to 24 hours.

Consider local power problems. If the area where you live is prone to brownouts or power failures, a chest freezer will be the better choice.

Check the controls and lights. Easy-to-reach controls make adjusting the temperature simple. An interior light makes it easier to find foods, especially if the freezer is in a dimly lighted area. A power-on light on the outside of the freezer lets you see at a glance that the freezer is on. That way you don't have to open the unit to check, letting cold air out. Most of the models we tested have that feature. We think all should have it.—Steven H. Saltzman

Essential information: Find out which warehouse shopping club is the best to join—and the best spot to save money.

Kitchen remodeling remains a popular project

My 84-year-old father told us a joke at the dinner table last Sunday (remember, this is a joke): “A guy cutting down a tree with a chain saw accidentally severs his left pinkie. His wife rushes him to the local hospital, where the emergency-room doctor explains to him, ‘You have two choices. We can replace the finger using expensive experimental microsurgery—it’ll cost $75,000—or you can live a perfectly normal life without the digit. Which would you prefer?’

“The guy tells the doctor he needs to quickly talk it over with his wife. The wife comes in, and her husband asks her what he should do. She ponders the question for a moment and replies: ‘I’d rather have a new kitchen.’”

There’s a raunchy version of that joke, but its point is the same: People love to remodel their kitchens, and some are willing to give up a lot to do so. And even in the midst of the economic slump we’re in, kitchen remodeling remains popular in the United States. In fact, kitchen projects are estimated to be the biggest source of remodeling spending in 2008, garnering 18 percent of the total home- improvement dollars American consumers will shell out, according to the Home Improvement Research Institute’s 2007 Project Decision Study. (Adding a bathroom accounts for 7 percent of spending; replacing a roof, 8 percent.) The average kitchen remodel in 2007 cost $6,800, according to HIRI.

Some other interesting findings from the HIRI study:

• 46 percent of U.S. kitchen remodels were completely do-it-yourself, while 62 percent were at least partially DIY.

• “Buy-it-yourself,” or BIY, remodels—in which the consumer buys the products and has a contractor install them—account for 21 percent of kitchen remodels.

• Women initiate most kitchen-remodeling projects. Still, men initiated 31 percent of kitchen remodels, up from 18 percent in 2003.

• The use of built-in appliances in remodeled kitchens is growing. (Read our recent Q&A on the repair history of built-in refrigerators.)

• Average spending on kitchen remodeling projects has not increased much over the last two years.

With inflation on the rise, how have consumers managed not to spend more on their kitchen projects even as prices are increasing? The answer might lie in the BIY trend: Savvy homeowners who shop around for materials and appliances are making wise choices in the products they use and are getting good deals.—Karin Weisburgh, Senior Research Analyst

Essential information: Be a smart shopper yourself and read our report on where to buy appliances.

How to go green in the kitchen

The following article is reprinted from Kitchen Planning & Buying Guide 2008 (cover shown), a new publication from the editors of Consumer Reports. The issue ($5.99) is on newsstands nationwide until June 30, 2008.

“Green is an approach that’s going to stay part of our design ethic,” says Connecticut-based kitchen designer Mary Jo Peterson. She believes that reducing waste and energy, reusing, and recycling are keys to a greener kitchen. The ingredients? Products made from sustainable, renewable materials, energy-wise appliances, and tools that foster recycling. Here are some particulars on designing a green kitchen:

Appliances. The Energy Star label indicates that qualified models are even more efficient than the minimum levels established by the federal government. Also, if you don’t need a large oven or refrigerator, scale down to smaller models. You won’t necessarily have to forgo quality features. A tiny secondary oven also saves energy for mini meals and reheating.

Cabinetry. Some manufacturers produce cabinets free of formaldehyde, a carcinogenic gas, as well as cabinets made of particleboard or fiberboard with as much as 75 percent recycled or recovered material content.

Countertops. From recycled glass to paper, sustainable ingredients are making their way onto kitchen counters. However, they are typically pricey, available through architects and designers, and too new to evaluate long-term durability.

Flooring. Bamboo grows rapidly, reaching its harvestable height in six to eight years versus up to 80 years for some hardwoods. Cork is peeled off the bark of cork oak trees without killing the tree. It is soft and quiet underfoot. However, both materials changed color in our UV tests, and neither proved especially tough when it came to wear. Also, some are more sustainably harvested than others. Certification from the Forest Stewardship Council helps ensure that at least some sustainable practices are used. (Learn about the growing use of bamboo in the home.)

Lighting. Use energy-saving compact fluorescent lightbulbs, now available in warm tones, and less-versatile LEDs (light-emitting diodes) where possible. Like all fluorescent lighting, the fluorescent bulbs we tested contain small amounts of mercury, a neurotoxin, and should be recycled to prevent release into the environment. Contact your sanitation department to see if recycling is an option in your area, visit www.epa.gov/bulbrecycling to find recyclers and learn about other options, and read  “Where, oh where, can I recycle my CFLs?” from the Home & Garden blog.

Paints. Shop for interior paints that off-gas little or no volatile organic compounds (VOC). There are several readily available zero- and low-VOC paints from major paint manufacturers. Some may not perform as well as other paints, so be sure to check our Ratings (available to subscribers) for performance.

Water. If you are on a public municipal water system, check your Consumer Confidence Report, which lists what compounds are in your water. Or have your water tested if you are on a private well. If those reports uncover any contaminants you should invest in a filtration system. It’s cheaper than bottled water and less wasteful. For more information, read our latest report on water filters. For more information, read our latest report on water filters.

Essential information: For more information on Earth Day and greener living, visit our Earth Day Guide.

Make your kitchen safe for your kids

With so many American kitchens now serving as the hub of the home—the spot where you and your family not only cook and eat but also pay bills, do office or school work, surf the Web, watch TV, and just hang out—young children who spend more time there face a higher risk of accidents.

Follow the expert advice in this post from our colleagues at the Consumer Reports Babies & Kids blog to make your kitchen safer for your children.

Essential information: Before you start work on a kitchen remodel, read Great Kitchens for Less. Also learn about 10 kitchen products that don't match the hype surrounding them, get expert advice on paying for your project, and find the best deals on appliances. 

Kitchen/Bath Industry Show Product Preview: Thomas’ Liquid Stainless Steel

Suppose you love your refrigerator, range, or dishwasher but really hate the bisque color you loved when you bought the appliance. Instead of replacing the appliance you can give it a makeover. Thomas' Kitchen Art Liquid Stainless Steel is designed to cover up an old finish with a stainless-steel look.

You can apply this brush-on finish yourself in a weekend, claims Thomas’. This two-part, water-based paint includes a base coat with micron-size flakes of real stainless steel and a clear-urethane topcoat for toughness, says the manufacturer. You can even use your refrigerator magnets once the paint has cured, according to Thomas’. (An after shot of a range is shown below left; the before of the same range is below right.)

The steps are straightforward:
• Prep the appliance surface by removing or masking handles and trim. Lightly rough-sand and clean the surface with window cleaner.
• Apply three light coats of the paint with a roller and smooth it with a foam brush, letting each coat dry about an hour before you apply the next one.

Liquid Stainless Steel works on painted and stainless finishes and can withstand heat up to 300°F on range tops, according to the manufacturer. The Fridge Kit, $40, is supposed to have enough paint for an average-size refrigerator, while the Range and Dishwasher Kit, $20, should handle both appliances. The kits are sold at hardware stores and some Home Depots. A spray-on version for faucets and other small items is on the way, says Thomas’.—Bob Markovich

Kitchen/Bath Industry Show Product Preview: Fisher & Paykel CookSurface gas cooktop

First there were electric smoothtop cooktops, which eliminated food-trapping coils. Next came gas-on-glass versions, which did away with the grime-trapping wells typically found around the burners.

The latest easier-to-clean cooktop is the 36-inch-wide, three-burner CookSurface gas model from the Fisher & Paykel. After you’re done cooking, says the manufacturer, you push a large knob on the cooktop to lower the burners so they’re flush with the ceramic glass cooktop, facilitating cleanup. Next time you need to boil water, sauté a steak, or stir-fry some vegetables, you push the knob to raise the burners. (The photo shows the cooktop with a burner recessed, left, and elevated.)

To lower or raise the flame level when cooking, you twist that same knob, says the manufacturer. The CookSurface cooktop provides smooth heat control by using the patented AeroBurner system, which adds oxygen as the flame setting goes up, according to Fisher & Paykel.

The three burners can go from a low simmer to a robust 15,000 Btu. Other features include digital displays, quiet igniters, and pan supports that rise and lower with the burners and replace the usual grates. The 21-inch-deep and 161⁄2-inch-deep versions of this cooktop should arrive at Fisher & Paykel dealers and select Lowe’s stores nationwide this fall.—Bob Markovich

Essential information: If you’re in the market for a cooktop, use our buying advice to find the best model, including detailed information on important cooktop features. Before you shop, refer to our Ratings of gas and electric models, available to subscribers.

 

Kitchen/Bath Industry Show Product Preview: Viking Designer Series Ultra-Premium 450 dishwasher

Viking dishwashers used to be made by Sweden-based Asko (learn who makes which appliances in “Appliance sleuthing”). But for its new Designer Series Ultra-Premium dishwashers, Viking decided to control the manufacturing process in an effort, the company says, to outfit its models with cutting-edge technology.

The 450 model, $1,575, can clean up to 15 place settings in one load, says Viking, and its features include a stainless-steel exterior and interior, a soil sensor that adjusts water use and pressure to the load, and a self-cleaning filter. The Energy Star-qualified dishwasher makes virtually no sound, touts the Greenwood, Mississippi-based manufacturer.

This dishwasher is available in 23 different colors, for a $100 premium. You’ll find it at Viking dealers and major retailers nationwide starting this June, with other models to follow.—Kimberly Janeway

Essential information: Read our latest testing-based report on dishwashers and buying advice before you shop for a new model, and see our Ratings (available to subscribers) to help find the right one for you.

Tip of the Day: How to keep food fresh

There’s a reason your grandmother kept her fresh-baked rye and pullman loaves in a breadbox on the kitchen counter and not in her icebox: Bread goes stale much quicker when you stow it in a refrigerator than at room temperature.

Grandma knew that proper storage will help your food maintain its flavor and freshness—and save you money since you won’t have to toss out so many spoiled items. Follow the advice here to get the most out of your weekly grocery shopping and watch our Food Gone Bad video (right).

Dairy
• Store opened sticks of butter in a covered dish in the refrigerator’s butter compartment. You can keep unsalted butter wrapped in foil or plastic in the freezer for about five months; salted butter, six to nine months.

• Plastic wrap used on some cheeses can impart an off flavor, so remove it. Wrap the cheese in wax paper, and then tightly wrap it in plastic. Store the cheese in the refrigerator’s meat-and-cheese drawer. You can keep unopened hard cheese, such as Cheddar or Swiss, in the refrigerator for six months; if it’s opened, the cheese will last for up to four weeks. Soft cheeses, like Brie, will last a week in the refrigerator.

• Keep eggs in their carton on a shelf in the main cavity of the refrigerator, not on a shelf on the refrigerator door.

Produce
• Once your bananas have ripened, store them in the refrigerator to slow further ripening. The peel might darken, but the fruit will be good for up to five days.

• Wash and thoroughly dry greens before placing them in a resealable plastic bag and storing them in the refrigerator’s crisper drawer. Do not place greens near fruit, which emit gasses that can spoil vegetables. When properly stored, most lettuce will last a week; tender greens like spinach or mesclun will keep for three days.

• Keep fresh mushrooms in their package. After you open them, store your button, shiitake, portobellos, and other mushrooms in a brown-paper lunch bag.

• More than three-quarters of Americans keep fresh tomatoes in the refrigerator, according to the Florida Tomato Committee. But these fridge-happy folks shouldn’t because refrigeration keeps tomatoes from ripening, kills their flavor, and makes them mealy. Store fresh whole tomatoes at room temperature and out of direct sunlight, with the stem side up to prevent bruising.

Meat, poultry, and fish
• Place raw meat, poultry, or fish in a covered dish to keep the juices from dripping onto other foods, and store it in the back of the refrigerator. Ground meats last one to two days; chops, roasts, and steaks should keep for three to five days. When you get home from the supermarket, remove the store packaging and rewrap the beef with plastic wrap; you can then keep it for up to two weeks in the freezer. For longer storage, repackage meat in heavy-duty aluminum foil, freezer paper, or a plastic freezer bag, eliminating as much air as possible when sealing it.

• Poultry lasts one to two days in the refrigerator. When you get home from the supermarket, remove the store packaging and rewrap the poultry with plastic wrap; you can freeze it for up to two months. If you’re freezing it for more than two months, wrap foil, plastic, or freezer paper over the original plastic packaging or place it in a freezer bag. You can keep whole poultry for a year; poultry pieces, nine months.

• Refrigerate fresh fish and shellfish for a day to two. For freezer storage, place the items in a tightly wrapped plastic package and cover it with foil or place in a resealable bag. You can store fish in the freezer for three to eight months; shellfish, three to 12 months.

We’d like to hear how you make your food last. Send your own food-storage tips—for the refrigerator, freezer, or pantry—to us at home@cro.consumer.org.

Back to your grandmother’s bread: You can freeze fresh bread— sealed in an airtight bag—for up to three months.—Kimberly Janeway

Essential information: If you’ve ever picked up a piece of moldy cheese and wondered if it was safe to eat, read our guide to funky foods. When you’re in the market for a new refrigerator, visit our refrigerator product hub for the latest product information and Ratings and expert shopping advice. And to make sure you get the most refrigerator storage for your dollar, learn about capacity claims and how they don’t always measure up.

Q&A: Are built-in refrigerators more prone to repairs than other types?

I’m planning a kitchen remodel and want the look of a built-in refrigerator. But built-ins have been more likely to need repairs, according to Consumer Reports. Are these refrigerators a bad investment?

Our past surveys have found that built-in refrigerators were more repair prone than other types. But a recent analysis by the Consumer Reports National Research Center (CRNRC) shows there's been a change. When the CRNRC looked at reader responses to the Annual Product Reliability Survey about refrigerators bought between 2003 and 2007, it found that built-in refrigerators have not been more repair prone. Note that the survey did indicate that Sub-Zero built-in refrigerators have been repair prone.

Built-in refrigerators like the highly rated KitchenAid KBFC42F[SS] shown offer a sophisticated, sleek look—at a high price. (The 11 built-in models in our latest report range in cost from $5,200 to $7,600.) Built-ins align with cabinets and can be covered with panels that match cabinetry. Most built-ins are at least 36 inches wide and are about a foot taller than conventional refrigerators since their compressors are on top.

Many built-in refrigerators are bottom-freezers, but you’ll even find separate built-in refrigerator and freezer columns that you can place next to each other or install in different areas of the kitchen. 

Essential information: Before you shop for a refrigerator, read our buying advice and review our Ratings of bottom-freezers, built-ins, side-by-sides, and top-freezers (available to subscribers).

Tip of the Day: How to microwave food

Cooking food in a microwave food isn’t rocket science. Nevertheless, if you don’t familiarize yourself with your unit, you might ruin what you’re heating or cooking or not get most out of the features on your microwave.

Flex its muscles. Browsing the owner’s manual will help you use your microwave properly, but so will experimentation. Some microwaves we’ve tested include “less” and “more” buttons that let you adjust preset times to get the exact cooking, defrosting, or cooking result you want. And try accessories, such as a browning tray or sizzle pan, before you stow—and then neglect—them.

Be careful with containers. Use only plastic containers or wraps labeled microwave-safe. (Some concerns about plastics are exaggerated, as we explain in “Unsafe at Any Temperature.”) If you’re using a convection oven, use heat-resistant glass, ceramic, or metal containers.

Let it breathe. Loosely cover foods with microwave-safe plastic wrap, wax paper, or a lid. Sensors in the ovens detect the moisture level in the food you’re heating, but they don’t work properly if the cookware is covered tightly or not covered at all.

Stir it up. If your microwave tends to heat unevenly, stop partway through the cooking or reheating time and stir the food, especially if you’ve switched off the turntable to fit a large dish. Most microwaves will pause and signal during the defrost process when it’s time to turn meat. Be extra careful if you’re using additional functions, such as convection or grilling, because they heat the air in the unit as well as the food.

Mind your metal. You can wrap tiny strips of foil no wider than an inch or so around the corners of food you’re defrosting to keep those sections from cooking before the rest of the food defrosts. Otherwise, metal is generally a no-no in most regular microwaves.

Essential information: Learn how to choose a microwave oven, then check our Ratings (available to subscribers) to find the microwave that’s right for you.

Appliance trends for 2008 . . . and beyond

Michael DiLauro, a product-information specialist who covers a wide range of home products for Consumer Reports, recently attended the 2008 International Builders’ Show. Here, Michael, who knows a thing or two about the appliance industry, provides his insight into the appliance trends you’ll see in the coming months and years:

• New lines and brands emerge. You’ll have three new full lines of appliance to consider when shopping this year. Samsung and LG will round out their offerings in 2008, as both will offer a complete line of major appliances; Samsung has added a dishwasher while LG has come out with a wall oven and a cooktop. Also debuting in the U.S. market this spring is Electrolux, which will have 130 new products in stores. Take a look at the new Electrolux appliances. The GE Café line, introduced last fall, has been a big success. Look for GE to increase the number of Café line products this year.

Also, after years of major changes and consolidation in the appliance industry—including Whirlpool’s acquisition of Maytag, Jenn-Air, and Amana—some brands are now being repositioned. Amana is being morphed into the brand for the practical style seeker. (Read about the company’s Jot dry-erase refrigerator, shown.)

• Appliances go high-tech. Sophisticated electronics continue to make their way into the appliance world. For cooking appliances, the gadgetry allows for easier-to-clean glass touch controls and more one-touch functions that control cooking time and temperature. Behind these one-touch settings are algorithms designed to bring the ovens up to the correct temperature and cook to the proper doneness, adjusting and providing visual feedback along the way. One range I checked out features 11 different cooking modes, many of which would not be possible without state-of-the-art electronics and algorithms. Ranges and wall ovens from several brands have electronic controls that are completely blacked out until you touch the surface. The electronic controls on some Bosch gear lights up when you bring your hand to within six inches of the controls.

GE Profile PGSS5PJX[SS] Refrigerator: First Look

This refrigerator has two freezer drawers but offers less usable capacity than other French-door models we’ve tested

Price we paid: $2,650

Date of Consumer Reports full report: May 2008

What it is. This French-door, bottom-freezer refrigerator with a claimed 24.9-cubic-foot capacity features two full-extension freezer drawers, part of what the manufacturer calls “armoire styling.” The PGSS5PJX[SS] stands 70 inches high x 36 inches wide x 33 inches deep, and it’s equipped with LED lighting, an icemaker, and a through-the-door water dispenser with LCD controls.

What we liked. The double freezer drawers provide easy organization of and access to items in the freezer. The configuration also allows you to reach the upper storage compartments with one move instead of the typical two you’d have to make with a single-drawer French-door refrigerator. This GE Profile model has also proved to be very quiet in our ongoing noise tests.

What we didn’t like. Because there’s a mullion between the upper and lower freezer drawers—basically a bar that separates them—you can access only about 60 percent of the usable freezer capacity we measured. By comparison, the LG LFX25980 French-door model we’re also testing provides nearly 70 percent of our measured freezer space.

In addition, this GE has merited only good scores for energy efficiency, and it is hard to reach the on/off switch for the icemaker.

Our initial take. The double-drawer freezer provides some nice conveniences, but a conventional single-drawer bottom-freezer offers a lot more usable space than the PGSS5PJX[SS]. What’s more, GE has been among the more repair-prone brands of bottom-freezer refrigerators.

Essential information: Look for our full report on refrigerators in the May 2008 issue of Consumer Reports, on sale and online in April. Learn more about refrigerators and refrigerator capacity and check out the new Amana Jot, on which your kids can doodle.                

International Builders’ Show Product Preview: Best by Broan IP29 Vent Hood

When you’re shopping for an undercabinet range hood, you’ll find a large variety of styles, sizes, and performance abilities as well as a number of very good $500 and under models. (See our latest report, “Over the Range.”)

Downdraft models are another venting option. These are designed to reverse the direction of rising smoke and fumes and exhaust them through ducts running beneath the floor. But our testing has shown downdrafts to be among the least effective venting systems at removing smoke and steam.

But if you cook at a kitchen island, venting can be more complicated—and expensive. Many overhead vent hoods cost $2,000 and up, without installation and ducting.

The stylish stainless-steel Best IP29 from Broan costs $3,300 to $4,800, might be a good choice if you need a vent hood. Sensor technology detects what you’re cooking and can turn on the hood automatically, at whatever speed and duration are needed, according to the manufacturer.

The IP29 features pushbutton LCD controls for speed and light settings and an Americans With Disabilities Act–compliant remote control, says Broan. The hood comes in 42- and 54-inch lengths and is 32 inches deep.—Ed Perratore

Essential information: See our Ratings of range hoods (available to subscribers) and tips for proper venting. To help you make your dream kitchen a reality, refer to our kitchen-planning guide.

Protect Your Investment: Stone Countertops

A quick scan of the real-estate listings will tell you the role stone countertops can play in marketing a home. “Beautiful luxury home with granite countertops,” read a recent listing in Maryland. “Updated kitchen with marble countertops,” related another from Seattle.

Part of the appeal of stone countertops is their permanence. But invincible they’re not, even with the protective sealer that many stone countertops receive before, during, or after installation. To maintain the appearance and value of your counters, follow this advice:

• Know your stone. Natural stone falls into two main categories, according to the Marble Institute of America. Siliceous stone is composed mainly of quartzlike particles, and includes materials like granite, slate, sandstone, and quartzite. Calcareous stone is composed mainly of calcium carbonate, and includes marble (shown), travertine, limestone, and onyx. These stones are more sensitive to acid than siliceous ones.

Being able to identify what material your stone countertop is made of will help you care for it properly. To determine the type, apply a drop of distilled white vinegar to a discrete corner of the counter. If it starts to fizzle, the stone is calcareous; if it doesn’t, the counter is siliceous. (If the counter has been polished or sealed, this test might prove inconclusive. )

• Avoid direct contact. Stone is very durable, but some materials, like limestone, are relatively soft and easy to slice, nick, and scratch, while others, like marble, get discolored more easily. That’s why it’s generally a good idea to use coasters under glasses, especially those containing alcohol or citrus juice; the acid from these liquids will etch or dull many stone surfaces. Also, avoid placing cookware you’ve just taken out off the oven or off the cooktop directly on your countertops; use trivets instead. And minimize scratching by putting dishes and flatware on place mats.

• Act quickly. Wipe up spills immediately with a wet towel or sponge, especially heavy-staining liquids like red wine. In our tests, stains that were allowed to dry overnight proved problematic for glossy and honed stones alike. If the mess is sticky or otherwise stubborn, use a dishwashing liquid and warm water. But avoid cleaning products that contain lemon, vinegar, or other acids, especially if your countertops are calcareous. Rinse the surface thoroughly after cleaning and dry with a soft cloth. Never use scouring powders or creams to clean spills—the abrasives can scratch the surface.

• Treat discolorations wisely. You can remove some surface discolorations with a mild detergent or an appropriate stone cleaner, available at hardware stores, home centers, and stone suppliers. You might need to treat deeper-set stains with a poultice, a pastelike material that you spread over a stain and leave there for over 24 hours. As the poultice dries, it wicks the stain up from the countertop.

• Reseal when appropriate. Even factory-applied sealers wear out eventually. If liquids are migrating into your stone surface, you might needs to reseal it. To test absorption, put a tablespoon of water right on the countertop; if the stone starts to darken after a couple of minutes, it is absorptive and would benefit from resealing.

Impregnator, or penetrating, sealers seep into the countertop, creating an invisible barrier beneath the surface. They are more common than topical sealers, which leave a visible film that might turn yellow under UV light. Penetrating sealers last for several years, whereas topical ones might need to be applied more frequently. Regardless of which sealer you use, make sure it’s approved for food-handling areas and if you’re applying it to kitchen countertops.—Daniel DiClerico

Essential information: Before you decide on a new counter, read our guide to countertops and refer to the Ratings (available to subscribers), which evaluate materials by how well they resist stains, among other performance characteristics.

Photo courtesy of the Marble Institute of America

International Builders’ Show Product Preview: Kenmore Pro Built-in Refrigerator

The new Kenmore side-by-side built-in refrigerator is the latest in the brand’s upscale Pro line of kitchen appliances and the first built-in from this Sears brand. Unlike lower-priced cabinet-depth models, which extend a tad past cabinets, the Kenmore Pro aligns with them for a sleek, flush look.

Highlights of this high-end cooler include 304 stainless steel instead of the cheaper 400-grade variety, oil-dampened doors designed to close without a thud, and, of course, the requisite on-the-door ice-and-water dispenser. This latest Pro brings a pro-style price—$6,500.

Sears labels the capacity of this 48-inch-wide refrigerator at nearly 30 cubic feet of storage. But remember that most refrigerators don’t have nearly the usable capacity that their makers claim, as we reported in “Refrigerator capacity claims don’t add up.”

Essential information: The next time you’re shopping for a new refrigerator, read our buying advice and also ignore the claimed-capacity numbers and rely instead on the more-accurate, real-world measurements in our Ratings of bottom-freezers, built-ins, side-by-sides, and top-freezers (available to subscribers).

International Builders'€™ Show Product Preview: Gem-Loc Premiere Edge

Laminate countertops have gotten better looking in recent years, thanks to the use of vibrant colors and patterns that mimic pricier materials. But their edge treatments have generally lacked innovation. The new Gem-Loc Premiere Edge, made by Loti Corporation, is a unique hybrid alternative to the standard-issue laminate edging with square or beveled edges.

The manufacturer claims Gem-Loc is the first edge material to combine a laminate face with solid-surface edging with rounded corners. The result is a near seamless molding designed to minimize the unattractive black line of square laminate edge treatments. By softening the transition, the edge treatment becomes a design element, rather than an eyesore, says the manufacturer. What’s more, says Loti, Gem-Loc can be color-matched to a countertop from just about any laminate maker.

Maybe most important, Gem-Loc is designed to be more durable and easier to install and than beveled laminate. That’s because the edging is applied slightly higher than the countertop and then filed flush, eliminating the precision required on beveled jobs.

This edge treatment retails for about $6 per square foot. Across an entire kitchen, Gem-Loc should run only $100 more than beveled edges, according to a company spokesperson.—Daniel DiClerico

Essential information: Visit our kitchen-planning guide for expert advice on countertops and many others elements of kitchen remodeling.

Claim Check: Onion Goggles

Can these goggles keep you from crying?

The claim. “For tear-free chopping, mincing, dicing, slicing—fear no onion,” reads the packaging for RSVP Onion Goggles (shown), whose antifog lenses and foam seal are designed to protect your eyes from irritating onion vapors. (Science lesson: The squashing of onion cells and the admission of air during chopping allow an enzyme to react with sulfur compounds in the onion, releasing the eye-irritating substance.)

The check. Seven Consumer Reports staffers who say they typically cry when chopping onions each received a big red onion cut in three pieces. Volunteers wore no protection while chopping the first piece. Before chopping the other pieces, they donned either Onion Goggles or standard-issue safety goggles that made no dry-eye claim. See the goggles in action in the video below.

The results. Most panelists said Onion Goggles, available in black, white, or pink from online retailers, limited tearing and burning. That said, some reckoned they don’t chop enough onions at home to make the $19.95 goggles (plus shipping) a worthwhile expense. Moreover, Onion Goggles won’t fit over eyeglasses. The regular safety goggles helped reduce tearing a bit, cost less, and might fit over glasses.

Some ways to keep onions from irritating your eyes:
• Chill onions before peeling.
• Peel onions under running water and chop them in a food processor.
• Use a sharp knife, which minimizes the chemical process that leads to tears.

 

Tip of the day: Use your small appliances during the holidays

While your dishwasher, refrigerator, and oven and cooktop (or range) are likely to be the workhorses in your kitchen this holiday season, your countertop appliances can be real work savers. To get the most from this gear, follow these tips from Katherine Alford, test kitchen director for Food Network Kitchens.

Note: If you’re in the market for new countertop appliances, use our free buying advice for each product (listed below). Ratings are available to subscribers.—Kimberly Janeway

Coffeemaker
• To make a great cup of brewed coffee, buy high-quality beans and grind them right before you make the coffee.
• Don’t make too much coffee at a time. After about 15 to 20 minutes, coffee can lose flavor and become bitter.
• If your coffeemaker has a thermal carafe, warm the vessel before you brew by pouring hot water into it. (Pour out the water before you make the coffee.)

Learn how to choose a coffeemaker. Then check our Ratings to find the model that’s right for you. Also read our review of espresso makers.

Food processor and blender
• Use the feed tube on your food processor to make emulsified sauces, such as salad dressing or mayonnaise.
• If you’re making a pie from scratch, use the processor to make the crust—the blade is ideal for this task. Note that the sealed container of a food processor means this appliance isn’t good for whipping cream.
• Chop whole fruits and vegetables into chunks before you place them in the processor.
• When chopping nuts in a food processor, use the pulse button; otherwise, the nuts might get oily.
• When using a blender, put the liquids in first, then add the solids. The mixture will move around the blades more easily.
• Before you turn on a blender when pureeing hot foods, hold down the lid. Heat and pressure could build inside the carafe and explode—onto you and all over your kitchen.

Learn how to choose a food processor and blender. Then check our Ratings of food processors and blenders to find the models that are right for you. Try our tasty recipes you can make with a food processor, which were created by a Culinary Institute of America graduate. They’re ideal for the holidays.

Kitchen knives
High-quality knives are expensive but can last a lifetime if you take care of them.
• Store knives in a knife roll or block or on a wall magnet.
• Wash knives by hand in warm, soapy water. The water pressure of a dishwasher can dull the blade and he high temperatures can damages a wood handle.

Learn how to choose kitchen knives. Then check our Ratings to find the knives that are right for you.

Microwave
• Use the microwave to melt butter or chocolate when baking. Cover butter so it doesn’t spatter. Put chocolate in a medium-size bowl. Melt it at 50 percent power until soft—about one minute. Stir the chocolate,  then continue microwaving until it’s completely melted, about one to two minutes.
• Instead of roasting garlic in the oven, do the job in your microwave—you’ll get the same soft texture in a small fraction of the time. Break the head of garlic into individual cloves. Pierce the skin with a knife but leave intact. Place the garlic in a bowl, cover, and microwave until soft, about 30 seconds.

Learn how to choose a microwave oven. Then check our Ratings to find the model that’s right for you.

Toaster oven
• Don’t overfill your oven when using it to cook. Moisture can build up in the oven if you place too much food in it. That might be good for keeping fish moist or warming bread and rolls, but not if you want your roast chicken to be crisp, for example.
• Use your toaster oven to bake a small batch of frozen cookies—perhaps your own homemade dough—for an afternoon snack or dessert or when guests come by unannounced during the holidays.

Learn how to choose a toaster. Then check our Ratings to find the model that’s right for you.

Tip of the day: How to choose knives

If the carving job you did on your Thanksgiving turkey resulted in a botched bird, perhaps you need some new kitchen knives to help you get better results. Use our buying advice to sharpen your knowledge of knives and then refer to our recently updated Ratings (available to subscribers) to find the best models for your budget. Your family will thank you at the next holiday gathering.

Focus on essentials. A well-equipped home kitchen should have at least four types of knives. The chef’s knife, usually 8 inches long, is the most important and the workhorse of the kitchen. You'll use it for chopping, slicing, and dicing a variety of foods. A slicer is generally longer and thinner and is used mainly to cut cooked meat. A utility knife is often interchangeable with a chef’s knife for cutting and slicing fruits and vegetables, though its smaller size—4 to 6 inches—can make it more convenient. A parer, usually 3 to 4 inches long, is perfect for peeling and coring.

Know the terminology. Knives are forged or stamped. Forged knives, which tend to be higher priced, are created when a single piece of molten steel is cut and beaten into the desired shape. The blade is sturdy, with a heavy bolster and heel to protect the hand during cutting (see Knife anatomy, below). Because forged blades are generally less flexible than stamped, they are less apt to bend over time. Some makers use the term “forged” when in fact they use a different process to imitate the forged look.

    Stamped knives, created by a cookie-cutter-type machine, are usually the same thickness throughout, except at the cutting edge. They lack a bolster and heel. Although the top-rated knives are forged, stamped knives are capable of very good performance. They’re also generally less expensive than forged.

Consider how you cook. For more specialized preparation, choose a set in with lots of pieces, or buy additional separately sold knives from the same line, referred to as “open stock.” Most fine-edged knives have open stock available. The santoku is a cross between a chef’s knife and a cleaver. Its cutting edge is straighter than a chef’s knife, so there’s less opportunity to “rock” the blade for fine slicing. But if you’re not versed in rocking you might prefer the santoku. It’s also lighter and less bulky than a cleaver, though not suitable for chopping through bone.

Factor in care. If the people in your household tend to leave unwashed knives in the sink or put them in the dishwasher—both no-nos—choose a set in the Ratings that indicates it’s not prone to corrosion. All the fine-edged sets require regular honing. If you’re not willing to hone, consider the low-maintenance choice mentioned in CR Quick Recommendations (available to subscribers).

Hold the handle. Look for a knife that is rated excellent or very good for handle comfort and balance. If you’re shopping at a specialty or department store, ask a salesperson if you can hold a sample knife to see if you like the fit. (Click below to learn about the different parts of a knife.)

Greener cleaners for your dishes?

As part of our latest report on dishwashing liquids, we tested four products that make green claims: Earth Friendly Dishmate Ultra, Ecover Ecological Dishwashing, Seventh Generation Free & Clear, and Trader Joe’s Dish Soap. All of these cleaners did at least a very good job cleaning dishes, but are they as green as they appear?

You might think so, since their packaging features words like “biodegradable,” “natural,” “environmentally friendly,” and “nontoxic.” But, as they say, never assume anything. For instance, “biodegradable” means little unless the claim is specific, such as “biodegradable in three days” or “certified biodegradable.”

If you want to buy a cleaner that’s somewhat gentler on the environment—say one that contains a renewable, plant-based cleaning agent instead of a petroleum-based one—be sure the green claim is real. “Certified biodegradable,” for example, is independently verified. Visit our Eco-labels Web site for information on environmental labels on a range of consumer goods, including household cleaners, food, and personal-hygiene products.

Perhaps your concerns are more about how humane a product is than how green it is. To find out whether a dishwashing liquid was tested on animals, look for the Leaping Bunny logo (shown). That independently verified seal of approval indicates a product wasn’t tested on animals during any stage of its development. The Earth Friendly and Seventh Generation liquids we tested both meet the Leaping Bunny standard.

Finally, if you want to avoid the cloying, potentially allergy-inducing scents of some cleaners, look for specific claims, such as “contains no artificial dyes or fragrances,” then check the ingredients list.

Essential information: See which dishwashing liquids topped our Ratings in the January 2008 issue of Consumer Reports or on ConsumerReports.org. If you’re in the market for a new sink or faucet to wash your dishes with, read “Money down the drain?” If you’d prefer to let a machine do the work, read our buying advice for dishwashers and see our Ratings (available to subscribers).

Black Friday sales for the home

Sales the day after Thanksgiving—Black Friday—can mean big savings on home items both big and small. Whether you’re talking tools, appliances, or home furnishings, deals are available at the major retail stores as the end-of-year holidays approach.

While Consumer Reports has not tested many of the products listed here, our free buying advice (listed with each section) can help you make wise shopping decisions. Also check out our all-star appliances and kitchen gear, and be a smart shopper when you’re looking for new kitchen and laundry appliances.

Check local store locations for product availability, and note that prices and models are subject to change. (Prices have been rounded up to the nearest dollar.)

For more information on Black Friday deals, visit Black Friday 2007.—Helen A.S. Popkin

• Blenders & Mixers
• Coffeemakers
• Cookware & Cutlery
• Dishwashers
• Food Processors
• Gas & Electric Grills
• Heating, Cooling & Air
• Mattresses & Mattress Toppers
• Microwaves
• Ranges, Cooktops & Ovens
• Refrigerators
• Sewing Machines
• Steam Irons
• Toasters & Toaster Ovens
• Tools & Power Equipment
• Vacuum Cleaners, Wet/Dry Vacs
• Washers & Dryers
• Wine Chillers

Buy the best appliances and kitchen gear

Shopping for appliances and kitchen gear shouldn’t be a race against the clock. You’re going to live with these products for years, so it’s important to choose models that blend performance, value, and brand reliab