I don't understand the fascination for the kind of gigantic designer kitchens promoted as the norm on home shows and in magazines. You don't need that much to cook well, if you have desire and a willingness to learn. (Yes, this also takes time, but a big kitchen isn't going to give you any more time; indeed, it may be a time sink maintaining it.)
The Gray Lady shows how one food writer could kit out a kitchen for $200, $300 with a few frills.
"A No-Frills Kitchen Still Cooks" (New York Times, 2007 May 9)