One of the trickiest projects in old houses weaving modern kitchens into old spaces.
Even as little as a half century-ago people had cast iron coal and wood-fired stoves for heating and cooking. Indeed, I’ve heard the story from many people who shut parts of their houses down in winter to maximize the heat from these heat sources. Indeed, in my own home, while prepping for our new kitchen I stripped plaster from the chimney and found the old stove-pipe hole.
The reason for the recent history of heat boils down (get it? Boils…anyway…) is the fact that not only do we have more appliances these days, but they don’t lay out the same way the old ones did making it a challenge to get the kitchen to keep true to the old house pedigree but work as a modern kitchen should.
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