First there was wood, and then came gas and finally electricity. That's how the kitchen stove evolved.

When gas stoves came into vogue, they were without properly engineered range hoods and exhaust fans. Kitchens got dirty and greasy and everyone assumed gas was the cause. It wasn't, it was improper exhaust management.

Gas is a clean burning fuel and considerably less expensive than electricity.

No matter which type of cooktop you use gas or electric almost any item being cooked will produce steam impregnated with grease. With a gas cooktop, residuals of gas combustion must also be dealt with. Exhaust hoods for gas cooking surfaces must be capable of moving more volume than those used with electric cook tops.

If you are moving from electric burners to gas burners, consider the cost of an enlarged exhaust system. You'll not only end up with a faster, more cost-effective heat source, but it will be safer and cleaner as well.

MARBLE IS FOR MUSEUMS Whatever you do, don't make the mistake of falling into the marble trap while you're trying to decide on which material to select for your new kitchen countertops. This is one surface that is extremely susceptible to damage from common kitchen items. For example, the citric acid in lemon juice and orange juice will instantly etch marble. Equally as damaging is alcohol.

Once badly stained, the only known way to repair marble is to stain the rest of the counter to match.

BUILDING IN A MICROWAVE OVEN If your new kitchen design includes plans for a cabinet for the microwave oven that you've owned for ten years, be sure you build the microwave in properly.

A built-in microwave must have its own dedicated electrical circuit. Microwave ovens exhaust a lot of heat and the exhaust port is usually located at the back of the appliance. So, if you plan to build your old microwave into new cabinets, you should take one of two precautions: 1) leave lots of space between the sides and top of the microwave and the cabinet (3" above and 3" on each side), or 2) purchase a kit that will reroute the exhaust from the back of the appliance to the front. Either of these precautions will reduce the chance of overheating and possible unit failure.

THE WORK TRIANGLE If you draw lines connecting the sink, cooktop and refrigerator, you have drawn what is known as the work triangle. Designers at the National Kitchen and Bath Association tell us that no leg of the triangle should be shorter than four feet or longer than nine. They also tell us that the aggregate of all three legs should not exceed twenty-six feet and should not be less than twelve.

Also, that same association suggests that if you use your microwave mostly for defrosting it should be located near the refrigerator. If it will be used primarily for cooking, however, your new kitchen plan should place it near your cooktop.