A custom-built cooking island stands at one end of living-dining room. The owner planned the details of the island and the cleanup area (where food is stored and dishes washed behind concealing doors). "I used lessons I learned from time and motion studies to save work." he says. "You don't have to move a step to talk to anyone and everything is at hand."
Detachable hood is hung over grill before broiling steaks. It fastens to stain- less steel vent above cooking island which expels smoke and odors from both the grill and countertop burners through floor duct.
Built-in stove unit supplements the charcoal grill in food preparation. In the fore- ground is a part of the chopping block. The entire unit is planned for serving either a swimming party lunch or elaborate dinner.
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source: House and Garden Magazine | February 1956
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