We recommend having at least 1 high quality non-stick saute pan. It makes cooking eggs and delicate items like fish a breeze. It also cuts down on the amount of fat necessary to effectively saute. The best place to buy such pans is from a restaurant supplier.

There seems to be little difference between hard wood and plastic cutting boards from a safety standpoint, as long as they are properly washed and sanitized after each use. Personally, I like the feel of solid wood. One piece of advice--buy large cutting boards. Don't bother with these tiny boards that everyone seems to have in his or her kitchen. They are not user friendly. Once you get down to serious cutting or chopping, the small boards are always woefully inadequate and downright maddening!

Hobs are becoming a style point in modern kitchens, and accordingly available in all colours, stainless steel and interesting designs. Wide hobs, multi-fuels (electric and gas) and five or six ring burners offer flexibility but consider your usage before choosing - If your kitchen accommodates more than one cook at once, position the hob away from the oven, that way you don't get in each other's way.