kitchen equipment list

KITCHEN EQUIPMENT LITS
I am experimenting with scaling down what I have in my kitchen. It seems like I have the storage space for a lot of stuff, and the temptation is to fill up that space. But I have found, with some reorganizing, that having everything I need where I can easily see it and reach it, without having to move other things, means that I will make more use of the equipment I do have. So it’s better to have a slightly empty cabinet if that means I’m making use of everything in that cabinet.
Available kitchen equipment & supplies include:

Commercial, heavy-duty appliances:
8-top gas stove with 2 large ovens.
Lighted ventilation hood with automatic fire suppression system.
3 sinks, including a large 3-basin dish sink with sprayer wand.
Food storage:
Refrigerators with assigned shelf-space.
Freezer with assigned shelf space.
Shelving with mouse-proof storage boxes for your weekly groceries (no food in cabins, please!).
Cooking equipment:
Stove-top pots & pans.
Baking/roasting pans of various sizes & shapes, including muffin forms, pie tins & loaf pans.
Knives & cutting boards.
Blender & stick blender.
Kitchen-Aid electric mixer
Can openers
Cooking & serving utensils: whisks, large spoons, tongs, skewers, spatulas, etc.
Measuring cups & spoons
Barbecue:
2-Weber charcoal grills (+/- 4 sq.ft.)
Coffee-making equipment:
2-electric household coffee pots with thermoses.
3-3 gallon coffee/hot water holders for large groups.
Electric coffee grinder.
Espresso machine.
Serving:
Dishes & silverware.
Coffee cups.
Glasses, including wine glasses.
Water pitchers.
2-Gott water cooler dispensers.
Exhaustible supplies: We provide dish soap, bleach, windex, sponges, mops & plastic garbage bags.
Linen: we have white "barmop" towels for your use. There are hot-pads available. Wash everything when you leave.
Garbage service: we provide a dumpster during spring, summer & fall. During the winter, you may need to pack out your trash.
You should bring:

Food: there are large grocery stores in Truckee, 10 miles away. Reno--a 45 minute drive on Interstate 80--is a regional shopping destination that includes bulk suppliers like Costco.
Exhaustible supplies:
Charcoal, lighter fluid & matches/sparker.
Napkins/paper towels.
Disposable (or washable) table cloths are nice for the outside tables whose surfaces can be a bit weathered.
Zippies, aluminum foil, plastic wrap, Tupperware for your leftovers (which you will be taking with you when you leave!).
Sack-lunch supplies, if necessary for field trips: baggies, plastic forks, etc. We usually have brown paper bags around.
There are invariably leftover spices around (especially salt & pepper), but maybe not exactly what you need.
Paper plates, cups: there are usually some already here if you prefer them to washable dishes. Please check what's here before bringing more & leaving the leftovers.

So here’s my absolutely minimal list of kitchen equipment for cooking the recipes that I habitually cook. I would appreciate comments or suggestions.

Aluminum foil
Freezer bags (small and large)
Dish towels (lots)
Baking sheet: for baking, roasting and broiling; these are cheap, so it might be good to have one for pastries and one for other foods
Casserole dish with lid: for casseroles, gratins, lasagna and other baked dishes
Large (12-inch), deep skillet with lid: for braising, pan-roasting, pan-frying and simmering
Medium (10-inch) cast-iron skillet: for pan-searing, sauteeing and making cornbread
Small (10-inch or 8-inch) nonstick skillet: for making eggs only
Nonstick pan with high, curved sides: not essential but useful if you stir-fry
Large pot with lid: for soups, stock, stew, braises, roasts, no-knead bread and boiling water for pasta; a dutch oven is ideal
Medium pot with lid: for boiling, simmering, steaming, reheating, melting and making sauces
Colander: for draining pasta and washing fruits and vegetables
Serving tray or platter
Utensils: whisk, tongs, food turner, wooden spoon, rubber spatula, brush, microplane, vegetable peeler
Knives: chef’s knife, paring knife and serrated knife for bread
Cutting boards: one plastic for meats, one of any material but glass for everything else; I think it is also nice to have one wooden one for making and cutting bread
Something for pureeing: food processor, stick blender or food mill; I have all 3 but probably don’t need them all (the food processor is the biggest space hog but also handy for thinly slicing vegetable, grating a block of cheese and kneading pizza dough).
Bowls: at least 3 of various sizes
Measuring cups (dry and liquid) and spoons
Glass dishes with lids: for keeping leftovers, freezing, marinating and pickling; since these are endlessly useful, buy as many as you can store.
Corkscrew
Kettle
Coffee grinder and press pot: Maybe not a necessity for everyone, but definitely for me
Toaster: I have a combination toaster and toaster oven, which I love.
Slow cooker: This is an optional appliance, but it cooks a lot of different things and really comes in handy.