Why don't more people use aluminum foil as a back-splash for the stove?
Why don't more designers do that?
The back-splash is a magnet for grease. Using aluminum foil is an easy way to get rid of grease. All you have to do is change the foil.
So why don't more people use aluminum foil as a back-splash for the stove?
Because folks in the projects can't afford it, and it would be considered tacky anywhere else. Ain't ya gots a SPONGE?
Um, cause I clean my stove every time I use it?
Oh, and by the way, the *best* grease cutting cleaning agent I've ever used is from the dollar store. It is called "LA Totally Awesome" and that shit cleans grease, stains, just about anything you put it on.
Couldn't you just coat the wall behind the stove with vaseline so nothing can stick to it?
Why don't people use aluminum foil as a back splash?
Because it's fucking trashy. Like you. It's pure trash dear
Because it keeps Consuela busy.
Because they need all of their foil to line their hats.
You don't have to use foil. I use saran wrap. It works like a charm and looks great. I get lots of compliments on it.
But Saran Wrap could ignite, and set fire to all of my paper pots and pans.
The tackiest and most ridiculous back splash I ever saw was mirror. Just high class foil.
I use accumulated grease as lube.
I worked in a specialty food store, we had a large stove (the commercial kind with 8 burners) and the back splash portion was covered in foil. Our cook was a wonderful but strict old German woman who had me take the foil down every week and reapply fresh foil. She insisted on gleaming cleanliness, she especially loved when I did it because I got very little creases in the foil.
R11, do you mean very few creases, or very tiny creases?
Tiny creases, like the ones in your pursed puckered old school marm lips R12.
Okay, I'm laughing R13 but I had exactly the same reaction as R12.
Have you not seen the back splash in stainless steel? That's the way to do it if you cook a great deal. Having a stainless steel back splash is very practical. You can clean it easily and it looks integrated with your stainless steel stove.
Unless your stove is white.
I have a different but related question: why are all American stove/oven combinations free-standing?
In Europe, it's common in all but the lowest-end kitchens to have the stovetop set into the counter and the oven beneath the countertop, giving you a smooth and even working surface. It looks much more polished, too.
In America, even high-end kitchens with granite countertops and top-of-the line appliances have the stove shoved into a space between two cabinets, leaving lots of crevices for dirt and food residue to build up.
Why is this? Anyone have an idea?
It is not tacky. It is practical.
R17 we like dirt
With most of you guys cooking Thanksgiving Dinner, put foil on as a back splash to the stove.
You'll see how great it works.
-no one else
R17 There are many configurations in the US. Free standing ranges are either low end or in the case of Viking high end. Slide in ranges are a step up and fit flush with the counter. The next upgrade is a cooktop with a separate single or double wall oven. Ceramic tile or granite is the default backsplash in average to higher end quality construction.
More people should use aluminum foil as a Butt Splash during anal. Much neater and cleaner
Aluminum foil behind the stove is a smart idea.
For those of us who cook, it really cuts down on cleaning time.
In my dream kitchen, I would have a stainless steel back splash like many professional kitchens. I want to spend time cooking. Not cleaning up afterwards.
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Why don't they call it tinfoil anymore?