This is another area where spending money is justified. The best pans combine different metals like aluminum or copper on the outside and stainless steel on the inside. Aluminum and copper are valued for their ability to spread heat evenly over the entire pan, and stainless steel is valued for its non-reactive qualities. Buy pans which are heavy and thick with solid handles that are well fastened to the pot. As with knives, buy the highest quality cooking pans you can afford one at a time, starting with a saute pan and a 3 qt. sauce pan. They will last forever. At some point, a stock pot (which will be especially pricey) should be considered for serious cooking.

A large number of freezers have eliminated defrosting by continually circulating the air inside the freezer compartment, thus avoiding frost build-up -- a feature well worth paying a little extra for.

Glassware and dishes should be stored in cabinets or shelves near the sink. Frequently used pots and pans could be stowed between the sink and cook top or from a hanging rack.