Kitchen Layout -too stack or not, that is the ?

14 years ago

I attached a PDF of our possible kitchen layouts. Sorry the PDF is light, it was sent to me this way.

Anyway, my question is....should we raise the cabinets over the stove and sink (as in the 1st three pages) or leave them the same height and just raise the corner and the 2 end cabinets (the last 3 pdf pages). I don't want it too busy but I also don't want a long boring run of cabinets.

I was all ready to raise the cabinets over the stove and sink, but then got to thinking when you raise cabinets you typically have to make them deeper (~15 inches) that may create a problem when washing dishes and cooking on the stove.

Then I decided to make them less deep and return the molding back on the cabinets (that is what is pictured), but then I got to thinking that the microhood would stick out too far.

Now I am thinking maybe I should forget the whole thing and keep everything the same height.

Please advise me on what you think.

Thanks so much!!!!!

Below is PDF link....

http://freepdfhosting.com/21d74667f4.pdf

Here is a link that might be useful: Kitchen

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Comments (10)

ecdiskin
14 years ago
I looked at the pictures...first of all...nice space. I like the wine rack over the sink. I think the up down up down looks a little odd. But I'm wondering if your ceilings are as high as suggested in that drawing? If not, I'd add a little header/more molding and take them all the way up...you avoid dust and it gives the kitchen more volume. If you have too much space to do that, I'd consider (maybe just on one wall for variety) a second tier of doors so it looks like double cabinets. Just a thought! Good luck!
aceman
14 years ago
OK,

So I literally just went through this with my wife on our design. I wish we had the space you had :)

I give page 6 a strong vote over page 1 of your design. I do not like the up/down/up/down/up/down look at all on your layout. Your walls are quite long, i think page 6 will give it a nice look with the fridge, corner, and end cabinet all being higher it frames everything nicely.

Just my 2 cents.

Aceman
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You will probably want a countertop that is non-porous such as Corian or quartz. You will want a non-porous sink such as stainless. There are appliances that have Sabbath modes. You will really make your life much easier with two ovens. I don't know that LG refrigerators are really that well thought of. If you need extra refrigerator or freezer space because of the amount of entertaining that you do, or because you need to stock up on foods from markets that are not that close to you, maybe you want to get a second refrigerator or freezer to keep in the garage. Since you may have more appliances, please make sure your electrical panel can handle the increased load, and overestimate, not underestimate how many things you may have on for a whole day- slow cooker(s), hot plate, the range top on low, etc. I think you need to plan your kitchen in a very systematic way. Look at how everything is laid out in your kitchen now, assuming all your dishes and utensils and pots and pans and small appliances are already there. Measure out how many cubic feet you need for them, for all of that stuff, for meat and dairy. And then, you need to plan to have storage space for all that. And you will need extra space for utensils, etc used for salads, that might be used for either type of meals, so that is a third set of knives, cutting boards, colanders, etc. You need to think of the space you need the way someone planning a closet has to look at how much "space" all their clothing and purses and shoes takes up. Because you will have so many things in your kitchen to store, and very importantly, to keep organized and separated, you need a lot of storage space that is set up in a clearly organized fashion. You might have to forego an eat-in kitchen (unless your kitchen is huge) and eat in the dining room. Also, depending on how much food you cook at one time, the pots and pans you use may be larger than the average home cook uses, so you need to plan the space to store those things. The average home cook may have a 12 quart stock pot . You may have a 20 quart stock pot. It may just be that you will need a hanging pot rack and have a metal worker make a very nice large sign. For sure, have your cabinets go all the way up to the ceiling, and have the contractor really check out the kitchen. Maybe the ceiling was lowered and can be raised to give you more space for storage. Oh, and most importantly, shamelessly pick the brains of everyone you know who has already done this. Ask to go over to see their kitchen and bring your tape measure. Ask them what they like best and least about their kitchen, what they wish they had done that they didn't do, what was really a waste of money, etc.
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I like your layout but it could be even better. I disagree with others about the sink base. I would much rather have trash cabinet and more counter space between the stove and sink. We had a 24" sink for 15 years, with the trash in the sink cabinet. The sink size was more than adequate but the trash had to be emptied every day (family of four). Do I love my bigger sink now? Yes! But I would trade it for smaller if I needed the storage and counter space. I LOVE a pull out trashcan and would be loath to give it up. I do agree that a tall, shallow pantry is a much better use of the space where the coffee bar is now. I also like the idea of a landing next to the fridge. It has the added benefit of being a good place for your coffee bar (if you don't want it where the toaster is now). You could do a deeper wall cabinet there and put your microwave in it. A GE spacesaver is the only one I know of that would fit. Or, if you keep the tall pantry you could put it in there. (Most people on this forum despise over the range microwaves but it seems most of American homes have one. A good hood is a superior but costly option). On last thing. Consider pulling your main cabinet run out 6" so you have 30" deep counters. It adds an incredible amount of workspace and you have the room to do it. There is the added cost of end panels but if it's in the budget, so worth it. Good luck with your project!
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kaismom
14 years ago
Between 1 and 6, I prefer more simple plan seen on 6.

One other option:
something in between page 1 and 6
You can raise the cabinets over the range only, which will give just the range a focal point, if you push it toward that.
ccoombs1
14 years ago
I like 6 much better. The simple clean lines are much more appealing. Also....a wine rack over a sink looks nice, but it's probably one of the worst places you can put it. Wine does not like heat or light. Over the sink, you will have steam rising and that would not make wine happy, and you will probably have good lighting there too. Plus the wine bottles poking me in the head while I do the dishes would really annoy me. lol!

Also...the crown returning onto it's self isn't a great solution. I had to do that in my kitchen because I didn't think ahead far enough. I didn't pull the cabinets out to 15" so you could tie the crown into the side. I don't love it, but it's not horrible. Just not great either.
mchaney1
Original Author
14 years ago
Thanks for all the input. I am planning on getting rid of the wine rack, my DH wanted one but could not figure where to place it. So we thought it could work there but probably not. Anyway, what would you think if we bumped the cabinets over the stove and sink forward instead of recessing them? There would be less corners and cuts with the molding, etc. I put a picture below of that option, please let me know your opinion.
bmorepanic
14 years ago
In order to fully open the doors on the cabinets next to the bumped out cabs, you'd need to reverse the door swings on the doors for 2 other cabs at the range, 2 at the sink and the two bordering the corner cab.

Using the sink as an example, the cab or cabs to the left of the sink and the right of the ref - one door should open away from the ref (so the knob doesn't damage the ref panel) and one door should open away from the sink (so the bumped cabinet doesn't injure the door). Same thing for the cabs on the right side of the sink - the left one opens away from the sink and the rightmost one opens towards the sink.

Almost every upper would open backwards of "normal" or be constrained to only a 90 degree swing.

I might vote to just do the hood over the range - they are normally around 21-27" deep anyway.
sandlll
14 years ago
I like the drawings, don't have any exp to help you out, but I was hoping you could tell me what size island that is? I like that in the one drawing there is room for 5 stools and a prep sink, it was what I was thinking of doing on an island, but I haven't figured out size needed...
mchaney1
Original Author
14 years ago
I think it is going to be 48" x 99". The designer had the idea to place a circular sink in the corner with a faucet that could swivel that way you could use the sink on both sides of the island. I thought that idea was pretty cool.

Please keep the comments coming!
sandlll
14 years ago
thanks for the info the island! That is interesting about the sink faucet.
cheri127
14 years ago
Great kitchen! I also prefer option 6. What Bmore says is true. We didn't leave any space between the hood and the cabinets next to it so we can only open those doors 90 degrees. It's not the end of the world but we do have to take care not to bang the doors on the hood when we open them.

Have you considered installing more drawer bases in place of some of you base cabinets? Drawers are so much easier to use than cabinets with pull-outs (one step operation vs 2 step). Just a thought.

Kitchen Layout -too stack or not, that is the ?

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