help me tweak the cabinets

bethesdamom2008

16 years ago

I have until 5/12 to play cabinet sudoku. Want to play with me? I think this layout works but I am open to suggestions.

Here is a helpful link

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Comments (8)

bethesdamom2008
Original Author
16 years ago
Oh yes and the Butler's Pantry. It is what remains of the original 1959 kitchen

Here is a helpful link:

And the elevation:
User
16 years ago
Um, where's the fridge? And I think the island would be more functional with a prep sink on it. THe base MW cabinet should be closer to the fridge, wherever it is. That 33" aisle has to go. It's a bottleneck that you'll hate. I'd rethink a desk in the kitchen. It becomes a useless dumping ground for most people and one of the most common redo's I see is taking out the desk. I like having a pull out trash in a kitchen, but having it stuck in the corner is awkward. If your window can be moved down, do that and put the DW on the left and the trash on the right where it's more convenient to the island prep and the passthrough of others generating trash.
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Which ways do the fridge & freezer doors swing? And where is your plunk space for these appliances? Hot pots can be pivoted to the counter under the open shelves, right? That's an aisle of less than 42", but what? If the fridge is hinged on user left, then island counter will be the plunk space. Is the distance short enough you can pick 'n put without taking steps? (You can make a rough measure of the diagonal distance using a scrap of your graph paper as a "ruler".) What about the freezer? Is the ice on the door, or do you need to open and scoop, does that involve having to set a container down - where is best? This possibility is a bit off the wall (literally) but have you considered whether there is space to put the wall oven/MW on the opposite side of that passage way, i.e just around the corner from the cooktop, even if it meant stealing a bit of space from the pantry? This would unify all the cooking stuff - I often move a pot from rangetop to oven or from MW to cooktop. And both hot uses could share a hot-tolerant plunk space. It would also allow you to have a countertop between fridge and freezer for plunking or even for packaging of leftovers in tupperware, vacuum packs, etc. I know we are straying from your already-ordered cab list, but maybe it can be rejiggered somehow. The principle of KISS (keep it simple) has a great deal of value, but at the same time, occasionally new (better) ideas pop up. Or old ideas are tested against new ideas and found to be better, which is very reassuring. Hope this helps, not hinders, your progress. L.
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Colleenoz, it's possible, but this is the third time in a few days, with the others more specific and direct. A great tip I got from from Linda--pick up proper baking pans at yard sales or thrift shops for less than disposable costs and stash them for these occasions. Bake in real pans and send them on their way with a sticky saying they're not to be returned! The reason for baking brownies below 350° F is to prevent browning. The M(don't want to look up spelling) reaction starts at 350°. For brownies, 325° is pretty much standard. Bbstx, besides the variability of ovens, there's the variability of clocks! And there's also the copy over effect. What if the original said "50-55" minutes but was one of those weird ways of making numbers and was copied wrong? What if Granny was going from memory and forgot that 30 minutes was just to check that it wasn't browning too fast, but it got changed to 20 minutes, and the total number got lopped off? Or she just forgot the numbers altogether and figured if it wasn't done at 30 min., it would for sure be under and you'd figure it out? What if she had a highly conductive pan that made brownies that much faster? What if it really is 35 minutes without checking it at 20? What if her ingredients were different enough that they baked that much differently? (I know that can be an issue in general. We'd need Grainlady to tell us what and why.) In college, I learned about how the notations of professional scribes who weren't allowed to scrape off mistakes were interpreted by future generations who didn't understand the system to change the meaning, and how even the very best scribes could accidentally substitute homophones, which on occasion could invert the meaning of a sentence from positive to negative, or some other drastic alteration. Don't cling so tightly to text. My favorite bread book, Local Breads by Daniel Leader, is so full of errata that they keep a web page of corrections up, and people on Fresh Loaf and similar sites add more. Don't cling to the text! You know how to bake. You know what done is. Trust the evidence not the words.
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"If you have left and right side panels on both the fridge and the oven stack, why do you have a filler piece?" I've heard that it is better if the oven and fridge are not very close to each other so heat given off by the appliances does not affect their function... not sure how legitimate this is though. I also think it just looks better if they are slightly separated... but I suppose they don't have to be. "I'd put a base and upper to the right of the ovens to keep them away from the laundry room door and to create that oven landing space we mentioned up thread." I'm not sure that that would look very good.. I was thinking of doing something like the picture below (place in one of the drawers of the tall cabinet) . I would have landing space without sacrificing looks..
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bethesdamom2008
Original Author
16 years ago
bump
paddytc
16 years ago
Beth, Is you island 81" long? If so, I think it will be a tight fit for four. My island is 103" and just able to sit 4.
bethesdamom2008
Original Author
16 years ago
LIvewire

The refrigerator is on the north wall next to the range. I like your idea about the trash.

Paddytc

I had thought about adding a bookshelf on one end of the island to make 93". That make make it accommodate more stools.

Any other suggestions? You guys are a great help!
paddytc
16 years ago
93" is better but i still think it might be a little tight if you do 4 stools with backs. since you have a raised bar i am assuming your stools will have backs on them. do you have four chair to put side by side in your house to see what length you might need? barstools are about 18" wide so if you have 4 you will have 72" covered in stools with a 81" countertop that only leave 9" which means the chair will be touching each other. 93" is bettet but if you can take a few more inches from the 48" walk space and make island 96 i think you would be happier and the stools wouldn't look cramped. just another thing to think about:)
lascatx
16 years ago
You have 3 small pot and pan cabinets. With handles, those are too small for my preferences. I have 2 36" drawers under my cooktop and am so glad I can ofset handles in them. I realize you are trying for a balance on that wall, but I would wnat 30-36" drawers for pots and pans. Could you put the fridge on the end of the sink wall near the table -- between the windows, and then rework that wall with the range?

I'd then flip the micro and 2nd oven in the island. The mocro will be close to the fridge and the table and the oven will be closer to the range for your primary cooking -- or even put that one on the wall with the range.
bethesdamom2008
Original Author
16 years ago
lascatx

You have hit the nail on the head. It is the fridge location that is irking me. I have thought of locating it on the sink wall where you suggest, but I want to store my dishes in those drawers and glasses and mugs in that upper. I want to put my fabulous coffee machines on the counter there.

I have been toying with locating the fridge opposite the island and cutting my clearances down to 38" either side of the island. I can't move the fridge any further back because there is a strucural post there. It is the rectangle with the x through it.

If I get the fridge off the range wall, I can center the range and move the micro to the range wall.Then I can set up a more pleasing cabinet arrangement.

Whaddya think?

help me tweak the cabinets

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help me tweak the cabinets

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