Renovations that sizzle

According to the 2008-2009 Cost vs. Value Report by Remodeling, a Washington, D.C.-based trade magazine for building professionals, a so-called minor kitchen remodel in New England with a price tag of $21,962 can add as much as $16,183 to the value of your home. So you get to enjoy your new kitchen and still recoup 74 percent of the money you spent on it. A major kitchen remodel in New England, costing $59,016, provides a 69 percent return on your investment. But even spending just a fraction of those amounts can make your cooking space more appealing and valuable.

Here we lay out which renovation options are best today and will likely stay in fashion for years to come. And if your budget allows for only one or two changes, we’ll help you prioritize.

So which kitchen update gives you the best value for your money? “New appliances, hands down,” says Sal Alfano, editorial director of Remodeling. “Now, this is assuming you don’t have a George Jetson orange countertop. But if you have a decent countertop, appliances are the best investment. . . . And they’re easy to replace -- not too expensive and not wildly disruptive. The guys arrive one day and in an hour you have a new stove hooked up. And in an older kitchen, that can really upgrade the efficiency.” Even better, a federal cash-for-clunkers-type rebate program for appliances is expected to arrive in Massachusetts later this year.

Charles Aggouras, president of GFC Development, a real estate developer and contractor in Weston, agrees that new appliances probably offer the biggest bang: “Even if you take a shabby kitchen and throw a stand-alone Sub-Zero or Viking glass-door refrigerator in there, it becomes a huge statement. You can spend $10,000 or $40,000 on cabinets, but is someone going to come in and say the $40,000 cabinets are so much more spectacular? No. They’re going to come in and say, ‘That’s a really cool induction stove.’ ”

A 2007 survey by the National Association of Home Builders asked 500 architects, builders, manufacturers, and marketing specialists, “What will consumers want in the homes they purchase in 2015?” and 96 percent considered appliance quality “critical” or “very critical” for upscale homes. But for average homes, only 55 percent answered that way. Despite this seeming disparity, Stephen Melman, the association’s director of economic services, notes, “Any feature that’s introduced in an upscale home, if it’s successful and popular, it’ll quickly trickle down to the average home, too.”

Case in point: A decade ago, stainless-steel appliances were must-have only in homes costing a million dollars or more; now they’re virtually ubiquitous. And today, says Alfano, “rubbed bronze is the latest super-high-end finish for appliances.” If it catches on, you can expect to see it in Home Depot and Sears at some point; in fact, as early as February 2008, a blog called Addicted 2 Decorating asked, “Is Bronze the New Stainless Steel?” Another finish that’s becoming increasingly popular for appliances -- and that trickled down from the higher end -- is the invisible finish; that is, paneled doors that blend in with the cabinets. But still, “stainless remains the coolest thing in appliances,” according to Aggouras. “They tried to introduce blue, red, retro appliances, all kinds of things. I just don’t think they’re there yet.”

Aggouras adds that not only the price point but also the location of your house should dictate the quality and finishes of your appliances. “If you’re in an urban market,” he explains, “people want high design, high-end appliances, and very contemporary design. In the suburbs, functionality is more important.” That is, rather than dropping a lot of cash on a new refrigerator, a suburban homeowner might better use that money to add a drawer fridge or two under the kitchen island. “It’s convenient for kids to be able to pull out the drawer and bend down to get their juice or whatnot rather than going to the main fridge.”

Lastly, when choosing new appliances, make sure they’re environmentally friendly. “Green, green, green,” advises Mike O’Hagan, a realtor with Coldwell Banker in the South End. “It’s important to have energy-efficient appliances, dishwashers with two drawers, and refrigerators with two freezer drawers, so the stuff you don’t use that often goes down below.” Energy Star-rated appliances will appeal to future home buyers and save you some money on utilities for as long as you stay in the house.

Replacing countertops and refacing cabinets is another low-cost way to freshen your kitchen’s look. “Doing the cabinets and countertops is cheap, because you’re not moving anything,” says Alfano. “The sink stays where it is, and there are no plumbers or electricians involved. You’re just replacing the facade, so it can give a nice lift to the kitchen without major remodeling.” In the National Association of Home Builders’ survey, counter space and cabinet space were highly desirable kitchen amenities, coming in first and second for average homes and fourth and first for upscale homes, respectively.

When choosing a countertop material, remember that “you’re taking a chance when you use something that’s out of the mainstream in terms of color or pattern,” Alfano says. “Granite is sort of considered a conservative decision now, but if you’re looking at resale value, that’s what you want. The more people you can appeal to, the less trouble you’ll have selling.” Despite granite’s status as the current go-to material, other options are competing for attention -- and some of them are greener than granite, which is energy-intensive to mine and nonrenewable, in addition to having a costly carbon footprint because of its transportation.

The hottest new material is an “engineered stone” made of 93 percent quartz and 7 percent polymers and dyes. Three of the biggest manufacturers are Cambria, Silestone, and CaesarStone. Usually called simply quartz, it can be comparable in price to granite and comes in a wide variety of colors. The downside is it’s no greener than granite, since quartz has the same issues with mining and transportation, in addition to using resins to bind it.

Among the other granite alternatives:

* Butcher block sealed with tung oil is resistant to stains, liquids, and heat. It can be eco-friendly, if you use Forest Stewardship Council-certified wood and a sealant with low volatile organic compounds (VOC).

* Soapstone delivers a smooth matte finish but needs regular maintenance to keep looking good. And it’s not very green, either, for the same reasons that quartz and granite are not.

* Marble, too, is similar to other natural stones in terms of its impact on the earth. It’s also a bit impractical, since it is porous and stains easily -- but it looks smashing if your kitchen is more for show than for actual cooking.

* Concrete was cutting edge a few years ago and is still popular in lofts and other urban homes. It can crack, chip, and stain, but it is environmentally friendly, particularly if you choose a brand that uses recycled materials.

* Composites made of recycled glass and even newspaper are among the greenest choices, for obvious reasons. Two popular manufacturers of these are IceStone and Richlite, respectively.

* Stainless steel can give a modern kitchen a sleek look. It develops a patina over time and can be made from recycled steel.

* Glass countertops, too, are very contemporary and can be made from recycled bottles and jars. Just don’t drop anything heavy on them.

* Even that old standby Formica has entered the modern age, and it now comes in a variety of colors and patterns that George Jetson never dreamed of, including many that resemble granite at a fraction of the cost. Formica and other laminates can be earth-friendly if they use low-VOC glues and recycled plastics.

* Corian is a manufactured nonporous product that is seamless, comes in many colors and patterns, and can be sanded smooth if scratches develop. But it is not resistant to heat and seems to be waning in popularity. “I can’t even remember the last one I put down,” says Paul Sullivan, president of the Sullivan Company, a builder and remodeler in Newton.

No matter what material you pick, stager and former realtor Pamela Markson of Wayland emphasizes that the color of the countertop must harmonize with the cabinets and flooring. “If you have white cabinets, you want a little white in the granite. It can be too stark to have a black granite top and white cabinets.” For a more unusual look, adds interior designer Amy McFadden of Concord, “people are doing a different stone on their island from what’s on the perimeter of the kitchen.” If done correctly, a standout piece in the center of the room can look fabulous, she says, particularly against a white or neutral perimeter.

If much of your remodeling dollar is going to new countertops, you may be able to dress up your cabinets by having them refaced. Or you can simply paint or refinish them and replace the hardware. You can do the work yourself, if you have the time, skill, and inclination, but make sure the cabinets are of good quality and in decent shape before embarking on such a project. If you intend to change the knobs or handles, buy hinges to match.

“Painting cabinets is a tough task,” warns Sullivan. “If they’re not prepared properly, your new paint is going to peel off, so you probably want to hire a professional.” Even if you do hire someone, he says, it’s still much cheaper than buying new cabinets; the cabinetry in a typical 12-by-15-foot kitchen, he says, might cost around $3,000 to paint professionally, whereas new semi-custom cabinets can run $20,000 or more.

IKEA offers many low-cost options for do-it-yourselfers, too; the drawbacks are that they don’t come in all configurations -- corner sinks, for example, are unavailable -- and significant assembly is required.

If you decide to purchase new cabinetry, go simple. According to Kitchen & Bath Design News, a product-resource website to the trade, “kitchen design is favoring clean, streamlined looks and steering clear of excessive ornamentation and over-the-top opulence.” For wood cabinets, maple remains popular, while alder, bamboo, and Lyptus (a eucalyptus hybrid) are the front-runners for style-setters. Forest Stewardship Council-certified wood is the most eco-friendly, or go with a low-VOC laminate for a more modern look with a lower price point. Make sure whatever cabinets you buy have pullout shelving to maximize space and accessibility.

Smaller items like fixtures and decor can make a big difference to a kitchen’s overall look. “Pullout faucets are in 99 percent of the kitchens I do these days,” says Sullivan, talking of the sprayer nozzles that are attached to the faucet rather than stand alone. “They have a nice clean look, and they pull out pretty far, so you can fill a big pot that’s on the counter without having to empty the sink.”

Lighting can improve both ambience and resale value. “The lighting is pretty lousy in most older kitchens,” Alfano says, “so if the wiring’s not too big a job, consider under-cabinet lighting.” While LEDs and halogen fixtures can be used for task lighting, recessed lights remain the hottest choice for kitchen ceilings; pendant lights are popular over kitchen islands. Dimmers will allow you to set the mood depending on whether you’re preparing a meal or entertaining.

Another minor face lift is to install a backsplash or redo your existing one. Glass tile is favored these days, and at only $10 to $20 a square foot, it can make a huge impact for relatively little money.

Finally, don’t overlook flooring. In suburban markets, says Aggouras, hardwood is the most popular choice at the moment. “People like the warmth of wood,” he notes, “but if you don’t take meticulous care of it, it can be impractical.” In urban markets, he says, large stone and ceramic tiles are coming into fashion, and linoleum is undergoing a revival. “They’re doing all kinds of inlay stuff with linoleum now, mostly in urban environments,” says Aggouras. “It’s really progressive.” And if you’re feeling stuck in your current kitchen, progress is what it’s all about.

Elizabeth Gehrman is a frequent contributor to the Globe Magazine. Send comments to magazine@globe.com.