Kitchen Design
Assuming You Need a New Layout “I’d never automatically dismiss the existing layout of a kitchen,” Barber says. “It’s often planned that way for very practical reasons, such as placement of doors and windows and the most logical traffic flow.” Solution: A tweak to the layout, such as making it open plan or adding a breakfast bar or an island, may be all that’s needed, she says. This can save money because you won’t have to move electrical and plumbing systems. “If you’re designing a kitchen layout from scratch, address the practical considerations first: How many people will be using the kitchen on a regular basis? Do you do a lot of entertaining?” she says. “This will help you work out the kitchen’s size and function.” Then consider how the work triangle — cooktop, sink and fridge — will best fit your layout, she says. Allow enough space between the three points of the triangle, so you’re not walking yards between them every time you use your kitchen.
Maximizing Vertical Wall Space In a small kitchen, every bit of space counts, and your walls offer valuable storage real estate, Barber says. Solution: “Taking your cupboards right up to the ceiling will maximize your storage potential in a compact kitchen,” she says. “If you don’t like the idea of rows of closed-door cupboards, you can always mix it up with open shelving.”
Inadequate Space Between the Sink and the Stove The area between the sink and the stove is the main food preparation area, so although there are no set guidelines, you’ll want a decent expanse of countertop space there, says Cherie Barber, owner of Renovating for Profit, which offers online instruction in remodeling. Solution: When planning your kitchen, make sure the layout meets the practical day-to-day needs of the kitchen user, she says.
Choose an island only if your kitchen can accommodate it or specify a narrow one. Findlay suggests having about 40 inches on both sides of the island for good traffic flow. “Deciding how big or small your island unit should be will depend on what it needs to house and the proportions of your kitchen,” she says. “I would recommend a minimum width of [about 47 inches] for a kitchen island. But if you don’t plan on installing a sink or a stovetop in it, you could go as narrow as [about 24 inches] in width.”
Function Plan your kitchen layout as far in advance as possible, and choose your appliances before you start looking at cabinetry, Findlay says. “This will allow you to fit your units around your appliances, rather than the other way around, giving you a seamless look that’s both smart and space-efficient.”
Placement of Lighting. Findlay recommends positioning lighting slightly in front of you rather than directly overhead or behind you. Installing downlights, pendant lights and sconces on separate circuits makes it easier to control your lighting levels and atmosphere, she says. And don’t forget to choose bulbs that emit sufficient light, so you can see what you’re doing when you’re chopping and cooking.
To provide adequate circulation, try to have about 4 feet of space between kitchen countertops, Gordon says. Allow a little more room if there is a thoroughfare leading through the kitchen. “In a small kitchen, [39 inches] would be the minimum amount of space between countertops, but aim for more if you can,” she says.
Not Planning Around the Workflow “A good kitchen workflow is essential. If you don’t have one, your kitchen will be inefficient, and you can end up running backwards and forwards between the different parts of your kitchen every time you cook, wash or prep,” Gordon says. Solution: In the planning stages, carefully consider how you use your kitchen, she says. She suggests increasing functionality by including storage for spices and oils near the cooking zone and storing cutlery and dishes near the dishwasher. “You’ll find many smart solutions on the market, including wide drawers and tailored inserts that facilitate high-functioning storage,” Gordon says.
Cabinet height. Here you can see how the height of the cabinets plays an important part in the configuration. Upper cabinets are normally positioned at 18 inches (46 centimeters) above the countertop and are 30 to 42 inches (76 to 107 centimeters) in height. Consider that your average maximum reach over and into an upper cabinet is 70 to 80 inches (178 to 203 centimeters) above the floor. Cabinets set at above 7 feet will likely need to be accessed with a step ladder. Cabinets above 8 feet are not practical for the majority of people; however, they may serve as storage for seasonal or decorative items, to be reached with step stools and ladders. The standard dimensions for base cabinets are 24 inches (61 centimeters) deep and 36 inches (92 centimeters) high. In general people are getting taller, so some homeowners are bumping up the counter height to 38 inches (97 centimeters).
Refrigerator depth. A common refrigerator width is slightly less than 36 inches (92 centimeters). The problem is often the depth. In recent years some manufacturers have designed them to be much deeper than a 24-inch (61-centimeter) base cabinet. You can still buy shallower freestanding refrigerators, but you have to pay close attention to the dimensions listed in its specifications to be certain. The other option is built-in configurations, but they are significantly more expensive. Look for a depth of 30 inches (76 centimeters) or less, excluding handles, unless you can design your kitchen space to accept a deeper unit. Another thing to consider is the swing of the refrigerator door. Always examine the swing direction to see if it will meet an obstruction.
Cooking. The cooking centers should be arranged around the range, cooktop and wall ovens. Place pots, frying pans and baking sheets in the vicinity around your burners and ovens. It is a good idea to place small appliances such as toasters and coffeemakers in this area also, as it will leave your preparation areas unobstructed. Allow 21 to 36 inches (53 to 92 centimeters) of countertop on either side of your cooktop. If possible, place wall ovens with a free countertop immediately next to them so that you can set down hot food immediately. Place seasonings, breadboards and potholders in nearby drawers and cupboards. Keep serveware toward the dining area.
Preparation. Ideally, prep and cleaning space is best locatedaround the sink. Within these areas will be everyday glasses and dishes, along with trash receptacles and the dishwasher. Allow 18 to 36 inches (45 to 92 centimeters) of countertop space on one or both sides of your sink. Preparation areas are best kept clear of other items, since you will always be taking out bowls, plates and utensils there. Allow at least 36 inches (92 centimeters) of uncluttered countertop space for preparation in a small kitchen. Larger kitchens will have much more. This is one reason that islands are so popular. They provide broad and well-lit surfaces on which to perform the majority of kitchen tasks.
Storage. Designers recommend putting refrigeration and dry-goods storage at the kitchen entry point. Putting your pantry on one side and a countertop that’s 15 to 24 inches (38 to 61 centimeters) on the other is a good idea. This will allow you to easily set down items that have been taken out of the freezer and refrigerator. The pantry can hold dry goods plus brooms and supplies like paper towels. Use drawers in this area to hold plastic bags, foil and anything that can contain food to be stored. For the cabinets in this area, you will want to have mixing bowls, cake pans, measuring utensils and any other items that aid in assembling meals.
Ideally, refrigeration and dry-goods storage should be located nearest to the kitchen’s entry point. The cooking area should be located toward the dining spaces, and the sink is best positioned between those two functions. This creates what’s called a work triangle. The best work triangle is less than 21 linear feet (6.4 meters). Work triangles that exceed 26 feet (7.9 meters) make moving from one function to another inefficient in most cases.
The original plans had a 48-inch-wide refrigerator here. We did not want that to be the focal point. With the flexibility of today’s separate column refrigerators and freezers, we were able to break them up and integrate them seamlessly. Panel fronts that match the cabinetry camouflage the appliances. Owners balanced the 30-inch fridge with a pretty glass china cabinet that sits atop the counter next to it. Freezers don’t need to be in the work triangle. The unit at the end of the cabinet run on the left is an 18-inch-wide freezer. The rest of the cabinets on that wall are for pantry storage. The freezer is deeper than the pantry cabinets, so it was recessed it into the wall to make it flush. You would never know looking at it that it was a freezer, as it fits right in with the rest of the cabinetry.
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