Kitchen
(not grey, but...) two-tone, mixed material cabinets
wrap-around cabinetry
soap/lotion dispenser - 2nd choice
soap/lotion dispenser - 1st choice
nice modern apron sink, but apron is way too thick/wide
modern apron sink with flush apron and modern material
drawer labels on inside upper lip/edge
pan storage in a cabinet
flipper cabinets for the kitchen (far wall)
selective (top) cabinets with glass
utensil rod/rack
examples of "skinny" french doors without grilles
looks like example of "skinny" french doors in our plans
shelf of rods for hanging utensils beneath
vertical grey patterned cabinets
dark green cabinets
stacked pull-out drawers
curvy kitchen
pot filler above the coffee machine
fun k-cup drawer w/style
a roll-out mini island with traditional storage
a cup and/or mug drawer
pot rack solution
under sink pull-out drawers
multiple lazy-susans in pantry cabinets
pantry storage containers
pantry storage containers
lid storage/organizer
fan-shaped kitchen and island
stacked cabinets
corner cabinet storage
cabinet doors in accent color
island wood and curves
narrow shelf between counter top and above-counter cabinets
seating/eating counter elevated above main island surface
design of pot rack; built-in cutting board
island wood
frig and freezer split on each side of range
stainless stripe through middle of island; lowered rim/counter for normal height eating/seating
easy access, no breakage, user configurable
glass doors on regular and butler's pantry cabinets; timers on range hood
radiant heating is especially important in a tall or big room with a large amount of open airspace overhead. That high ceiling looks beautiful, but heating all that air can waste a lot of energy that could be used more efficiently. By heating the lower half of the room more, and the top half less, the heat is put where you want it; and radiant heat disperses much better and therefore rises more slowly
shallow sliding top shelf over deeper cabinet cubes
The shock freezer, or blast chiller, (from Coldline) uses a much wider range of temperatures with high precision. A traditional freezer takes up to 12 hours to freeze food, but a shock freezer takes less than half an hour! “Because the air inside the appliance can go down to [minus 40 degrees], it cools to zero quickly. It chills fresh foods [to 40 degrees] in a few minutes. The deep-frozen food can then be stored in a normal freezer, but it gains 70 percent of additional shelf life, maintaining a high quality.” It uses R290 gas, a refrigerant-grade propane with low environmental impact. The gas is non-toxic, with zero ODP (ozone depletion potential) and a very low global warming potential (GWP), of 3.8. (A traditional refrigerator typically has a GWP of about 10.)
well made, adjustable drawer dividers
Q