82% Unused
18% Used
High-end outdoor kitchens in the Sun Belt are used fewer than six times during peak summer months.
of high-end outdoor kitchens in the Sun Belt are used for actual food preparation fewer than six times during the peak summer months.
It is a staggering number when you consider the capital investment involved. We are talking about custom masonry, stainless steel appliances that could survive a re-entry from orbit, and granite countertops that cost more than my first three cars combined. Yet, on an August Tuesday in Houston, or Phoenix, or even the humid corridors of the Atlantic coast, the reality of these spaces is often quite different from the glossy renderings in the architectural brochures.
The Paradox of the Taco
Picture it: The clock says . Inside, the family of four is gathered around the kitchen island. The air conditioning is humming a low, steady B-flat, keeping the humidity at a crisp 40%. They are eating tacos. The shells are crunchy, the salsa is cold, and everyone is staring at their phones or talking about the soccer practice that ran late.
Through the massive sliding glass door-the one that cost a fortune because it’s supposed to “blur the lines between indoors and out”-the outdoor kitchen sits in a state of
