Space was our largest design challenge (the house is only 1500 square feet, so not huge). The first time we renovated the kitchen we had a slide in range and micro-hood. Converting to an induction cooktop and double oven required us to further expand (we encroached on our dining space) and get creative with cabinetry. Doing it all ourselves, there were very few things that weren’t construction challenges. The original house only had a single light bulb in the middle of the kitchen, so the project included significant electrical work to add canned, pendant, and task lighting. Being a 1970s era house, we also fought the fact that there isn’t a straight wall or level floor in the house. When we renovated the kitchen the first time our top priority was making it functional (my wife is an avid cook), conducive to entertaining (open floor plan), and cost-effective because we weren’t sure how long we’d stay in this house. We stripped the kitchen down to the studs and spent $9k remodeling (including appliances!). Our priority for our latest remodel was to upgrade our cooking experience, adding double ovens for holidays and baking, nugget ice, and an induction cooktop.
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