The kitchen layout that looks so good in the magazine, my not work for your family and lifestyle.
Before you renovate, observe how your family functions in the kitchen. How do you want the space to flow? What is working and what is not working? Is there a place where everyone gets in each others way? Maybe an additional ‘prep’ sink would help for people who want to get water or wash their hands without needed the main sink.
There’s a work triangle rule of functioning in a kitchen which includes the sink, stove/oven and refrigerator. Each side of the triangle should measure between 4-9 feet and there should be nothing in the way of any side. This is believed to be the most efficient way to set up a kitchen.
But, not all kitchens can follow this model, especially smaller kitchens where things are much closer together.
A new perspective is that as kitchens be designed with stations. This means having a designated area for different activities like a cooking area, prep area, food storage area, baking area, beverage center etc. Stations work best in larger kitchens where you can spread things out. Once you define what you need, all the items around that activity are stored in that space. It cuts down on running into each other - and needing to get into the same cabinets.
The key is making the most used items easy to get at and easy to put away. This may sound obvious, but I’ve been in many kitchens where this is not the case.
Maybe it makes more sense to have plates in a deep-lower pull out drawer and use the upper cabinets for food items. Are there appliances taking up room on your countertop that you rarely use? Find an alternate storage space for them, or give them away.
And please, have your cabinets go up to the ceiling:)
Before you renovate, observe how your family functions in the kitchen. How do you want the space to flow? What is working and what is not working? Is there a place where everyone gets in each others way? Maybe an additional ‘prep’ sink would help for people who want to get water or wash their hands without needed the main sink.
There’s a work triangle rule of functioning in a kitchen which includes the sink, stove/oven and refrigerator. Each side of the triangle should measure between 4-9 feet and there should be nothing in the way of any side. This is believed to be the most efficient way to set up a kitchen.
But, not all kitchens can follow this model, especially smaller kitchens where things are much closer together.
A new perspective is that as kitchens be designed with stations. This means having a designated area for different activities like a cooking area, prep area, food storage area, baking area, beverage center etc. Stations work best in larger kitchens where you can spread things out. Once you define what you need, all the items around that activity are stored in that space. It cuts down on running into each other - and needing to get into the same cabinets.
The key is making the most used items easy to get at and easy to put away. This may sound obvious, but I’ve been in many kitchens where this is not the case.
Maybe it makes more sense to have plates in a deep-lower pull out drawer and use the upper cabinets for food items. Are there appliances taking up room on your countertop that you rarely use? Find an alternate storage space for them, or give them away.
And please, have your cabinets go up to the ceiling:)
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