I think I'm going to be spending a lot of time on this group over the
next few years! Good info so far.
We're refurbing a large (24m2) kitchen which I suspect has a timber
joist floor (a laminate floor is currently laid on top and we have not
yet investigated but this is most likely - there is a small
possibility the floor may be screeded). I want to lay tiles or
natural stone of some kind but SWMBO is concerned about it being cold.
The heating in the room is all at one end at the moment and it's cold
in there anyway so we need to do something different. Naturally i'm
interested in underfloor but know little about it.
My thought was for hot water based linked to the existing central
heating system which runs off a Keston K130 running sealed CH. A QS
friend has been advised that electric is the way to go for retrofits
but having such an efficient CH system this seems wrong to me.
I've done a search here and picked up ref's to polypipe and i've
contacted them but other ideas would be useful.
On 2 Dec 2003 03:53:55 -0800, firstname.lastname@example.org (anthony james)
We have a slate floor on concrete in our kitchen, conservatory,
hallway, cloakroom. It is not cold underfoot at all even with no
heating. This is in a reasonably modern house. In an older property
with suspended floor or a damp solid floor, the story might be
In one sense your friend is right - electric may be easier to install,
and for a smaller bathroom area can be a good way to go.
For a larger area, it is going to be expensive to run, especially if
you want it to provide a substantial amount of heat to the room.
It is certainly possible to do water based UFH, although if the floor
is suspended, insulation needs to go underneath with pipework above
that - just putting in pipes will lead to a lot of energy wastage.
Specific controls are required for UFH pipework, because it needs to
be run at a lower temperature than conventional heating. These are
readily available, however.
Install an Aga or Rayburn equivalent cooker. Ditch the Microwave and do some
real Range cooking . The warmth of a continuous cooker keeps the kitchen at
a welcoming temperature and there is then no need for any extra heating at
Sorry Andy, not wishing to pick you out on a personal level as I'm
sure you will understand......
The same sort of comment has been made several times previously with
regard to "....do a search on google to find previous
I'm wondering whether it might be appropriate to have a web site (or
at least a web page) showing links to appropriate articles, so that
the next time someone asks about using a doodah whatsit for their
gaga-confangled installation they can be referred to an appropriate
resource, rather than be given the brush-off by responding with
Perhaps this "general" idea can be discussed further?
I think that it would be a good idea. Perhaps we could ask Phil to
put up a links page in the FAQ and then when a "regular" thread comes
up simply add a pointer to it.
To email, substitute .nospam with .gl
A nice solution to a different question: it neither fits the look i want nor
my style of cooking. They're large, expensive and don't remove the need for
a normal cooker. Some people love them but they're not for me.
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