• Email Article
• Print Article

Lynch designed her new home kitchen to resemble the one in her restaurant, with most of the major appliances installed in or parallel to the island.

Cooktop and hood

The 12-foot island with stainless steel countertops and walnut cabinets includes a CookTek cooktop with four induction burners, which use electromagnetic energy ($4,620; 888-266-5835 or cooktek.com). The Viking hood is nearly flush with the ceiling so it’s less obtrusive (from $1,100; 888-845-4641 or vikingrange.com).

Ovens

In addition to a Viking wall oven (from $3,025), Lynch also has a commercial Rational convection-steam oven, which can roast a 22-pound turkey in an hour and a half (from $11,900; 888-320-7274 or rationalusa.com).

Pastry and pasta station

A drawer under a marble-topped counter has built-in bins that hold sugar and three kinds of flour. Above the counter is a pasta-drying rack and a rolling-pin rack.

Pasta cooker

Lynch uses the built-in pasta cooker from Rosito Bisani to boil lobsters and vegetables as well as pasta ($4,165; 800-848-4444 or rositobisani.com). She stores fresh pasta on sheet trays in Sub-Zero freezer drawers next to the pasta cooker ($3,425; 800-222-7820 or subzero.com). —Christine Quinlan