Sometimes you just want things ready to grab. No opening a cabinet. No opening a drawer.
When I moved in I knew I needed to at least repair, if not replace, my cabinet doors. The plywood they were made from was delaminating on the corners. I took them all down, pumped them full of wood glue and put them back up.
This has had me blissfully not caring if I put holes in them for the last 8 years. So I just keep adding features for stuff that gets used frequently and I don’t want to ever dig for.
Dry goods storage above the cabinets got installed first, a double magnetics knife strip so knives didn’t go flying when you open the cabinet. Dry measuring cups, liquid measuring cups, pot lids for two sets of pots, small pastry rolling pin, instant read thermometer, pot holders, two skillets (one not seen to the left, a special shelf on the inside of a cabinet just got my instant coffee, and so much more like quick grab spice/oil racks over the sink.
Have you got any cabinet modifications you have done to make everything easier?
Just like guessing the temperature of the inside of things and instead opt to only get the temperature at the surface of things? That doesn’t sound great for most kitchen related temperature readings.
Center temp can be inferred from a number of factors like how long something’s been in or what its texture is and your push on it. But there ain’t no way to know whether a skillet is 300° or 600° when you are making pitas and you want it at 500. Is the oven lying any being preheated? Did it say it’s 450 when it’s only 375? Is that frying oil 350?
Your bizarre logic isn’t even self consistent. I guess I should have known better than to question someone who also thinks holding kinves on a swinging door with magnets is a good idea. You and your kitchen are going to hurt someone.
There are two magnetic strips there ensuring those knives aren’t going anywhere. I have never had one knife come off of there.
As for the rest of your comment I’m not even sure I understand the issue you are having. You think you know how hot an oven, oil it pan is without testing? Where is the inconsistency in logic there?
I want this to be a good faith conversation. Can you explain it without repeating the character attack of your comment?