evelinoz
2021-09-18 09:26:24
- #1
In Germany, everyone does the same because they see it that way on TV shows. Cooktop in the island. No one stands for hours on end at a cooktop; if that were the case, I wouldn’t cook anymore and would just have the food delivered. And this casual standing at the stove chatting only works when you’re cooking pasta and ground meat.
I also assume that both of you are employed, meaning no one will stand in the evening and cook a full menu. It has to be quick; there are still a thousand other things to do, like washing clothes, vacuuming, picking up the child from sports, etc.
Not every family member will cook, but ALL will eventually want/need to go to the sink, the trash, the fridge.
Also, not everyone cooks every day at the cooktop; sometimes there’s cold food, sometimes pizza from the oven, or a sausage from the grill because the weather is nice. Still, water is needed for all these activities.
And then you also have a steam cooker, and if you really use it, which not everyone does, then the use of a cooktop is reduced to steak, sausage, and goulash.
And I almost forgot, every second household also has the Thermo, meaning not even goulash is stirred on the cooktop.
To sum it up, you have to make a list or watch more closely how and what you cook and how often. Induction is also not comparable to ceramic glass hobs. With induction, you have to have everything ready and then just put it on. You don’t stand around for 10 minutes waiting for the pasta water to boil.
Dirty dishes, whatever they are, go in my dishwasher. In most countries, USA, UK, Australia, and many more, the sink is against the wall. Whether the dirty dishes are at the back or front, if at all, you still see them from the table; they don’t become invisible at the back. Discipline helps. While my food is cooking, I clear everything away. In the end, only the greasy pan and one or two pots remain.
More important are the positions of the dishwasher, sink, trash, and fridge, avoiding corners so you don’t always have to step aside. Also, that you have some connected work surface to roll out dough, for example, or bread six schnitzels.
I also assume that both of you are employed, meaning no one will stand in the evening and cook a full menu. It has to be quick; there are still a thousand other things to do, like washing clothes, vacuuming, picking up the child from sports, etc.
Not every family member will cook, but ALL will eventually want/need to go to the sink, the trash, the fridge.
Also, not everyone cooks every day at the cooktop; sometimes there’s cold food, sometimes pizza from the oven, or a sausage from the grill because the weather is nice. Still, water is needed for all these activities.
And then you also have a steam cooker, and if you really use it, which not everyone does, then the use of a cooktop is reduced to steak, sausage, and goulash.
And I almost forgot, every second household also has the Thermo, meaning not even goulash is stirred on the cooktop.
To sum it up, you have to make a list or watch more closely how and what you cook and how often. Induction is also not comparable to ceramic glass hobs. With induction, you have to have everything ready and then just put it on. You don’t stand around for 10 minutes waiting for the pasta water to boil.
Dirty dishes, whatever they are, go in my dishwasher. In most countries, USA, UK, Australia, and many more, the sink is against the wall. Whether the dirty dishes are at the back or front, if at all, you still see them from the table; they don’t become invisible at the back. Discipline helps. While my food is cooking, I clear everything away. In the end, only the greasy pan and one or two pots remain.
More important are the positions of the dishwasher, sink, trash, and fridge, avoiding corners so you don’t always have to step aside. Also, that you have some connected work surface to roll out dough, for example, or bread six schnitzels.