Kitchen pictures thread - Show us your kitchens!

regarding teppanyaki. my sister has one inside her used house. used once. cleaned for 5 hours. never again.

they have the Weber grill directly in front of the terrace door, it gets turned on, the meat is taken out of the fridge, patted dry, placed on a plate. by that time, 10m around and the grill is at 300 degrees, then quickly out - grill - done.

we also have a small Weber grill directly at the terrace door. since I moved in, I haven’t cooked anything quickly fried in the kitchen. it’s certainly also because a gas stove is a pain to clean.

beside the gas stove, we have a 30cm induction cooktop that my wife insisted on. never used, gas is OP. but, I always planned to buy a fitting cast iron plate. then you can certainly make great pancakes for many... or something...

regarding steam cooking: we didn’t understand the hype. but I wanted the hottest oven for pizza and steam burst for bread. and pyrolysis for cleaning. only the most expensive from Siemens has that, now it can also do steam cooking, roast thermometer, wifi, microwave... sigh...

friends like to cook vegetables in the attic. all vegetables go in there. because it's much better. they say.

I think it's a shame that you rarely use the teppanyaki plate. I really like it – but honestly, I also lack uses for it. We have an "external" teppanyaki, but it hasn't been taken out of the cupboard in the last six years. The only things that come to mind now are prawns or salmon. But those also cook well in a pan, and with less cleaning work, I think. But surely, if you really don't use the plate enough in a few years, you can exchange it for an induction hob. And for bigger cooking sessions, you could also get an external induction hob – we just got one, and right now a beef broth is gently simmering in a 36-liter pot. After use, it just disappears into the cupboard.

When planning our new kitchen, I decided against a steam cooker, mainly because of the cleaning. I really fear that the device might rot away someday because I forgot to empty/wipe something out. I have to admit that I'm not really keen on cleaning and prefer to make things easier rather than more complicated. I’m a big fan of the steam inserts with matching pots from Ikea – sometimes I stack three of them on top of each other and after use, they just go into the dishwasher.

I'm also already skeptical about whether I want a steam burst function when choosing the new oven or not; quite a few devices seem to have problems with it and break down early. The function is certainly great for baking bread – so far, I just place a bowl of water in the oven.

Do you also have a "real" oven or only this steam cooker? I usually only hear very enthusiastic comments about steam cookers and that you absolutely need one. So I would be a little surprised if it were good for nothing. On the other hand, a friend raves about the Thermomix and how the goulash in it becomes uniquely tender – until I tried that supposedly tender goulash once Everyone just has different standards.

Steam cooker.
At the kitchen studio, we were advised against getting one with a water connection. Don't remember why anymore. It sounded plausible at the time. I think the drain hose tends to rot.
However, the cleaning effort with a tank is higher.

I use it too little.
Cookies turned out well. I didn't notice any difference.
Bread and rolls are better than in the oven.
Potatoes, rice, and vegetables turn out great. Don't pre-cook them.
Once made a pasta bake, that was no good.
Juicing small amounts works well.
A friend cooks baby food in it. Supposed to work well.

Cleaning the teppanyaki is actually not a problem at all - we have the small sink right next to it: after use, I swing the faucet over the teppan surface, water running (without the faucet you can use a measuring cup or similar), let it soak, wipe it off and then put clear water with vinegar essence on it to remove the protein residues. So I find that more pleasant than scrubbing a pan. But, as I said, we just use it too little.

Induction and gas: I find induction comparable to gas (although I am also a fan of gas), in any case with our induction hob the temperature change is just as immediately noticeable as with gas. Only the induction hob is easier to clean . I am glad I chose induction and not gas (which I originally always wanted if it was somehow possible).

I have a steam oven and a regular oven, also with a steam burst function (which I have never used because then I can just use the steam oven and don’t have to awkwardly use little cups to absorb steam). The oven can heat up to 300°, the steam oven cannot. So pizza always goes in the oven (until we finally have our outdoor oven). For rice I have a rice cooker - but I might try that in the steam oven next time. If that works well, the rice cooker can go to the basement. I simply expected more from the steam oven. Also the menu cooking - well... I could have done that without a program. You just put the stuff in according to the cooking times. The stove then prompts you to do that. But innovative, this is not. (Besides, I don’t like such know-it-all devices very much - it annoys me when I have to be told what to do by some things (car, oven, dishwasher etc.)). But I still hope that I’m just too dumb to use it and that someday I will delve deep into the steam oven usage and then be happy.

I am also skeptical about whether I want a steam burst function when choosing the new oven or not; it seems that quite a few devices have problems with it and give out early. For baking bread, the function is definitely great – until now, there's just been a bowl of water in the oven.

definitely with. we have a Siemens with a tank behind the panel. there is a function for baking frozen rolls. that combined with the good Edeka store brand frozen rolls. better than the bakery.

and then also the microwave included, there is a pizza setting with MW, you put the frozen pizza in the cold oven, and 10 minutes later it’s cool. me gusta.

@ Gas VS Induction:

hm... our hob, or rather our pots, buzz. I only use the induction hob to cook dumplings or potatoes when I need the flames on the gas stove for something else, or when the boiling often overflows.

I hate it when the whole countertop starts to vibrate when I turn on the boost.

I love it when I see what I get. big flame, big heat, small flame small heat. and flambéing by tilting the pan. and I can cook with a round wok. the one for 15€ from the tingtong center in Lichtenberg.

large flame, high heat, small flame, low heat

Can you explain to me what you want to tell us with that? I'm totally lost right now...