With the fashion of American kitchens, a refrigerator that makes noise can be torture when watching TV. How to choose well to avoid it

How cool American kitchens are. You have, without walls, doors or partitions in between, the kitchen next to the living room and dining room. I love the concept itself, but there are two things that have always raised doubts in my mind. One is the smell, because imagine starting to do something that doesn’t smell good (like cooking cauliflower or making some fried fish, for example) and going to the couch to watch TV while you do it. And then there is the issue of noise. Of course, here you may think that it is the price to pay for having everything in the same space and you are right. If everything is together, you have to assume that, while you cook, you will have noise next to the TV. But the stove, the extractor or the oven are not the only things that make noise in a kitchen. What’s wrong with the refrigerator? This appliance makes noise and is not like the rest of the things in the kitchen: it is always working. For this reason, if you have an American kitchen, It is essential that you choose carefully which refrigerator you are going to place in it. Yes, it’s about looking at what decibels it emits, but there is something to it. I explain everything you need to know about the subject. Two or three dB more than necessary are enough to ruin your movie night A refrigerator is not as noisy as a washing machine when it starts spinning like crazy, but that doesn’t mean it doesn’t make sound. In houses or apartments with traditional kitchens, this is not a problem. I have been living in my apartment for more than 20 years and, since the kitchen is at one end, I barely know the noise my refrigerator makes. Things change if the kitchen is American. I put you in situation. Imagine that you are on the couch watching a movie with a blanket and popcorn. During shootings and explosions you will not hear anything other than the TV, but things change when there is dialogue or even nothing at all. There, if your refrigerator sounds more than necessary, you are going to hear a hum that is anything but pleasant. Okay, but how do I know how loud a refrigerator sounds? If you take a look at the technical data sheet of any refrigerator, you will find the sound it emits measured in decibels (or dB). It is obvious that the higher the dB number, the greater the noise it emits. What is not so obvious is that A difference of just 3 dB will make us perceive twice as much noise.. To put it bluntly: a refrigerator that emits 40 dB or more in a kitchenette can be really annoying when watching TV. The ideal is to search for this type of spaces a refrigerator that emits 39 dB or less. But of course, since two or three dB less is noticeable, the less the refrigerator emits, the better. The noise comes from the compressor, but not all are the same We have talked about the noise, but not its origin. The sound that refrigerators emit comes from their compressor, which is responsible for keeping your food and drinks very cool. And what does that matter to me for my American kitchen? The answer is very simple: depending on the type of compressor or motor, the type of noise is not the same. Refrigerators that are a few years old have a traditional motor or compressor. This, in summary, only has two modes: either it’s off or it’s on. If the refrigerator detects that the temperature inside is too high, it starts the compressor at full speed to cool down. This means that, when this happens (which often happens if you open the door too much, for example), we will hear a loud noise when starting, followed by a humming noise that will last until the compressor stops. That changes with Inverter motors. These are basically always on and they regulate their speed depending on the temperature. If you open the door and it gets a little cold, speed up a little. However, if your refrigerator has been closed for a long time, it will run very slowly, so the noise will be less. This way, the noise made by the refrigerator will be quieter most of the time. And of course, you get rid of the “noise” of the traditional compressor when starting up. If you are looking to save as much as possible, refrigerators with traditional compressors are cheaper. In price, because traditional compressors consume significantly more energy than inverter motors. However, I would only place one of these in a conventional kitchen and away from the living room or bedrooms. For an American kitchen, in 100% of cases, I would always recommend a refrigerator with an inverter motor. Not only because they tend to emit, on average, less noise. It is due to the fact that we are not going to hear them start suddenly, something that does happen (and very often) with those that have a conventional engine and that can be annoying if we have the refrigerator next to the TV. Therefore, with that clear, it is time to take a good look at the dB. The good and the bad of both options, face to face 36 dB or less between 37 and 39 dB THE GOOD 🟢 You won’t hear it even when the protagonists of your movie look at each other without speaking. They are cheaper and, at the same price, you get a refrigerator to store more food or drinks THE BAD 🔴 It is a more expensive option that may cause you to have to cut back on capacity or features You will hear a slight hum while watching TV that can take you out of the movie Ideal for: Do not hear any type of hum or vibration when watching TV Families who … Read more

The owner of Mercadona believes that in a few years kitchens will disappear from homes. The consumption of precooked foods proves him right

The forecast sounded so far-fetched, it clashed to such an extent with the gastronomic tradition of Spain, that it generated a considerable stir. Just a year ago, during the presentation of Mercadona’s accounts, Juan Roig surprised by predicting death (almost) imminent of domestic kitchens. “I said it and I maintain it: in the middle of the 21st century there will be no kitchens,” cried the businessman. In the future imagined by Roig we go from making our own food in the vitro at home to taking it already prepared from supermarkets, which have become an absolute reference for food. The sector data They confirm that, no matter how dystopian Roig’s prophecy sounds, it seems to be coming true. A percentage: 3.8%. Spain is a benchmark for the Mediterranean diet. But also, and increasingly, a country of families who are no longer willing to spend hours and hours in the kitchen. That’s what it suggests at least. the last balance of the Spanish Association of Prepared Meal Manufacturers (Asefapre). According to the data of the sector, in 2025, ready-made foods “reinforced their weight in the shopping basket”, with an increase in consumption of 3.8%. In total, 715,052 tons of prepared meals were sold, “a new record,” recalls Asefapre, which consolidates the trend of the last decade. Translated into hard and fast euros, sales rose to 4,309 million, with an annual increase of 5%. A figure: 18 kilos a year. To give us an idea of ​​what this growth means, Asefapre calculates that last year each Spaniard ate on average about 18 kilos of prepared dishes. As a reference it is almost the same amount of fish products that we Spaniards consume in our homes (another thing is the restaurants) throughout 2024. The difference between precooked and fish is that the demand for the latter takes time to increase. low hours (both fresh and frozen) while the former grows at a good pace. The latest balance sheet of the employers’ association reflects an annual increase of 4.7% in the consumption of prepared foods, a growth rate that comfortably exceeds that of food as a whole (0.6%). What do we eat? Asefapre segregate your data of sales, which offers us an interesting vision of what exactly we Spaniards consume. The cake goes to “refrigerated” products, with a sales volume of 330,602 t shipped in 2025, 5% more than the previous year. In second place are “frozen products”, with sales that amounted to 297,023 t (+2.5%). The “dishes prepared at room temperature”, very common in some supermarket chains, are quite far behind, with 87,426 tons sold, but they leave an interesting fact: their demand grew by 4.1%. From pizza to potatoes and pasta. If we go down to detail we see that what we Spaniards like most (at least it is what we demand most) are pizzas, the leading producer in the sector with a sales volume that amounted to 131,600 tons. They are followed by frozen potatoes, with 98,056 t, and pasta-based dishes, which totaled 72,405 t. The three categories grew, with sales increases ranging between 2.6 and 7.2%. Beyond the Spanish market, one fifth (21.4%) of the industry’s production ends up being exported. More than just strategy. At this point the question is obvious: Why do we buy more and more pre-cooked foods? What leads us to feed ourselves with prepared dishes, whether frozen, refrigerated or food sold at room temperature ready for consumption, like what Mercadona offers in its supermarkets? The answer is complex. On the one hand there is the sector’s strategy, which has increased and perfected its range of products, adding foreign dishes that aim in part at the growing population immigrant living in Spain. Beyond the efforts of the industry, the increase in consumption of prepared dishes also responds to profound changes at a social and cultural level. They increase the single-person householdsit gets complicated conciliation between professional and family life and even change the kitchen structure in the houses. Also our way of thinking, as Asefapre herself remembers: today it no longer ‘squeaks’ at us that they serve us a pre-cooked dish on Christmas Eve or New Year’s Eve or that in families there are no longer people willing to lock themselves between the stoves. Of new grandmothers and homes. “Grandmas are not like they used to be and prefer to go walking with friends, do pilates or travel,” he reflected during the presentation of the balance sheet the president of Asefapre, David Aldea. It is not the only cultural change he cited. Added to this are others, such as the fact that it is increasingly easier to find “homes with fewer members” or homes in which the space dedicated to cooking has been reduced to a minimum. The trend seems to confirm Roig’s prediction, which a year ago I already confirmed the good progress of Mercadona’s business line for ready-to-eat dishes, launched in 2018. “It is profitable and continues to grow.” Images | Andalusian Government (Flickr), Mercadona and Asefapre In Xataka | Mercadona has grown so much in Spain that for the US it is no longer just a supermarket chain: it is a “cultural phenomenon”

Roig believes that in 2050 we will no longer have kitchens at home because we will buy the food out. Science is not so clear

The appointment was designed to boast resultsbut during the presentation of his 2024 memory, Juan Roig, president of Mercadona, launched a prognosis that monopolized almost more holders than the milmillonary turnover of the company. For many of many, the Valencian He predicted That babies who are born in thirty years will not know what it is to have pots or a caster. “I said and kept it: in the middle of the 21st century there will be no kitchens.” The reason? People will feed out of home or base of precooked dishes ‘ready to eat’ like those sold by the Mercadona itself, according to Roig’s particular gastronomic dystopia. A study Recent suggests that the Valencian perhaps rushed in his forecast and that, despite the changes of habits, Spain remains a country full of kitchens. A percentage: 59.1%. What percentage of Spaniards still cooking frequently? And how do they do it? Questions similar to those are what was raised a while ago Elena Sandriof the Catholic University of Valencia (UCV). To resolve them, he conducted a survey with more than 1,500 participants who threw some interesting conclusions, now embodied in An article Posted in the magazine International Journal of Gastronomy and Food Science. Specifically there is a fact that seems to question that the future without kitchens prophesied by Roig is just around the corner: 59.1% Of the Spaniards still cook daily or almost daily. “It is still central”. The study does not stay there. The study reveals that the average time that 59.1% dedicated to the kitchen is around the hour and a half and that there are still a clear differences between sexes: they cook more frequently, apply healthier techniques and show wider gastronomic knowledge. Its score is several points higher than that of men. If we look at the ages, clear differences are also seen: adults cook more. With that data the expert reaches A clear conclusion: “Homemade cuisine is still central to Spanish culture.” His study also reveals the importance of knowledge to favor “healthy culinary practices” or “sociodemographic disparities”, especially among men, people with low educational level, young people and people who live alone. “They tend to resort more to fast food and prepared dishes, often due to the lack of time, skills or knowledge.” Is it the only study? No. Throughout the last years several studies have tried to answer the same question: do we continue to cook the Spaniards? In 2023 FESNAD, the Spanish Federation of Nutrition, Food and Dietary Societies, made A study With a sample of 1,075 and obtained a photograph somewhat different from that of Sandri: according to their calculations, about 46% of the Spaniards continue to turn on their vitros or stoves every day. It is a considerable percentage, although it already crosses the border of the middle of the population. “Our kitchen at home is losing importance, we do not cook daily and cook alone. We do not cook every day for the little time we have and the speed with which we live,” He pointed out The Vice President of Fesnad, Rosaura Leis. Another interesting perspective is contributed by the Kitchen Canal, which also made Your own study with 2,251 interviews with people between 20 and 65 years. What did you find out? That the large majority of the population (around 90%) cooks at least once a week, but only a very poor 20% does so daily. New times, new habits. The previous fact, of course, must be analyzed taking into account another key that slides the Channel Cocina report: almost four out of ten Spaniards (36%) practice Batching Batchingso they dedicate a day to cook much of the food they consume throughout the week. Among young people that practice rises to 41% and if we talk about Madrid, 46% have incorporated it into their lives. The study It also reveals that more than half of the Spaniards eat from Taper at least once a week, especially lunch from Monday to Thursday, and 43% receive them from other people, especially (yes) of their mothers. Is it the only change? Again, the answer is ‘no’. Throughout the last years industry and researchers have been sliding data that reveal that, although Juan Roig’s prognosis may still sound distant, in Spain it is increasingly easy to meet people who feed (timely or of often) without turning on a single stove or take a pan. The Association of Prepared Dishes Manufacturers (ASEFAPRE) estimates that in 2024 the consumption of its products 6.6% shot In homes, overcoming the barrier of 700,000 tons. To be more precise, per capita intake grew 3.8% to touch 17.2 kg per year. Similar reading leaves Another report From the consultant Kantar, who reveals that the purchase of dishes “ready to eat” has shot 48% in a matter of two years in Spanish supermarkets. Moreover, its survey shows that in 20% of cases the client does not even consume them at home. “The interest at this time lies in the search for balance between time, health and culinary pleasure,” summarizes Veronika Kurshudyan, director of the Customer Area of the consultant. “Look for solutions”. Simply, and although Spain still is a country full of kitchens, people already “not only buy food”, warns Kurshudyan. Now demand something else when he goes to supermarkets: “Look for solutions.” From that approach it is better understood than when a few months ago the CIS dedicated himself to asking the Spaniards if they believed that industrial cuisine and the Fast food They were eclipse to home cooking, they meet a striking result: most (mostthree out of four) people responded affirmatively. What is the conclusion? The key I gave it a few days ago Miquel Echarri in THE COMIDIST- THE COUNTRY: Perhaps the prepared food is gaining ground at a good pace and there is already 40.9% of Spaniards who never cook or do it very afternoon in the afternoon (the other reading left by Sandri’s study), but home cooking is far from being a … Read more

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