sg_retroguy

Hi all, I have a HUGE 152 SqM (1,636 Sq Ft) Executive Flat at Tampines which is 20+ years old. Almost done with reno, 1 more week to go. The place is already huge and the previous tenant bought the recess area, as such, I have this huge place. 3 Bed rooms, 1 study and I created a storeroom. I have to do EVERYTHING from wiring to changing windows/doors/gate, etc. We did not go with ID. We saved a bundle by going directly with a reno contractor - he is the bottom of the reno food chain, ie. IDs will use him. Reno by him is about $29K (floor, toilets, parquet rooms, hacking walls, balcony door), Windows $3k+, Wiring $3K+, Kitchen (Classic) $7k+, other misc (wardrobe, toilet bowls, kitchen appliances, TV, curtains, etc) about $15K.

We are seriously considering an open-kitchen and we do cook a fair bit. Forum posting have been saying that Fujioh is very good and they claim 88% absorption of fumes. But I just saw your Ariston/Indesit hobs, they state their EXTRACTION CAPACITY is 650 meter cube/hour (some models are going 900) http://www.mayer.sg/www/storefront/Product...p;Brand=Indesit But for Fujioh, their capacity is only about 550 (high-end model): http://www.fujioh.com.sg/cooker_800mk2.htm Any industry folks to comment? When looking for good suction - should we be looking at Extraction Capacity?

It seems like from most forum posting, Fujioh seems to be the popular choice for people that are concerned with the oil problem. Any advice from others on Open-Kitchens? I am also toying with the possibility of having those hawker stall type gas burners - to have good fire for cooking.

Yoongf, If you have been living with an open-kitchen concept - how do you live with it? What have you done to minimize the oily problems? What hood are you using? Yes, I am able to hack my kitchen wall into a truly open space.

We just bought a EA flat in Tampines. The flat may be huge, but so is the kitchen. With the large kitchen wall, it cuts the flat into small sections: Living/Dinning, etc. As such, the obsticle to this nice big flat, is the kitchen wall. We are seriously considering an OPEN KITCHEN concept; however, we also cook. We are considering the cooking stove section to be encased with glass on both sides (like how you see in some food courts) to trap the air upwards towards the hood. Could you folks advise on the best hood that can suck up the oily fumes? I was told Fujioh is the best - it is difficult to compare with the other brands. Would love the owners of Fujioh to advise, please. Would the hood really suck up all the oil? Will the house be oily? Any advise from members that have open-kitchens? Thanks.

Hi all, I am seriously considering an OPEN KITCHEN concept; however, we also cook. We are considering the cooking stove section to be encased with glass on both sides (like how you see in some food courts). Could you folks advise on the best hood that can suck up the oily fumes? I was told Fujioh is the best - it is difficult to compare with the other brands. Would love the owners of Fujioh to advise, please. Would the hood really suck up all the oil? Will the house be oily? Any advise from members that have open-kitchens? Thanks.