We're trying to plan the kitchen for our new house, and this seemed an reasonable idea. However we have been cautioned against it, reason being we are in a hard water area . The only person I know with one likes it but lives in Northumberland (soft water).
The problem apparently is scaling, the cost and frequency of de-scaling, and the damage and cost that ensues if it gets out of hand.
I'm thinking we don't need one if we have an inline water filter so we can fill the kettle directly from the tap. At the moment we faff about with a filter jug and decanting into a kettle for making tea. Without filtering, we get scummy tea that we don't like.
Bit of a first world problem, and I think the solution is to forget it, but does anybody have relevant experience?
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