1987 East Bay kitchen: to remove soffit or not? (5 photos)

14 years ago

We're getting ready for demolition next month, and I wanted to share "before" pictures. Our kitchen is the original from when our home was built, and when we bought the house two years ago we knew we would want to remodel.

I have already ordered cabinets, so we are pretty much locked in on layout (wish I had found this site earlier!) They are a medium stain ("nutmeg") on cherry wood, in a modern version of Shaker style.

I'm fairly certain that we will be taking out the tile floor and putting down more engineered wood in the kitchen (understanding the risks of water damage).

My primary task in the next few weeks is to finalize the countertop and sink and faucets and backsplash, but I think I'm finding good inspiration here.

The current thing I'm agonizing about is the soffit, and whether to pull it out, so pay special attention to the ceiling in the photos, please!

Below is the view from our living room toward our backyard. On the right is the family room, and on the left is the kitchen. (Excuse the mess...)

The wood floor is our BR-111 engineered Amendoim. It's two years old and has worn fabulously through the other three rooms downstairs.
{{gwi:1790786}}From Before the Demolition, April 2010

The family room features popcorn ceiling and really old furniture, along with an oak plate shelf way up high which the previous owners put in. We don't use it, and I think it makes the room look smaller, so it is coming down. Other than that, we aren't doing anything in this room till after the kitchen is done. (Then, if we aren't totally broke, we can think about new furniture!)
{{gwi:1790788}}From Before the Demolition, April 2010

To the left of the family room is the kitchen. The current photo features our peninsula and our kitchen window.

We are changing the footprint of the cabinets to remove the peninsula. To provide more useable storage, we will run countertop between the sink and the sliding glass door, ending with a 24" wide pantry with pull-out shelves.

Also in the photo below, you can see the dishwasher is to the left of the sink. In the new cabinet footprint, we are moving it to the other side of the sink, where the peninsula currently runs into the wall.
{{gwi:1790791}}From Before the Demolition, April 2010

The fourth photo shows the wall with the stove, and on the left, the frustrating corner that no one can work in. We are taking out the cabinet above the stove, and putting in a range hood.
{{gwi:1790792}}From Before the Demolition, April 2010

The final photo shows a more straight-on view of the refrigerator wall. The door on the left goes into the dining room, which is the only eating space in the house. We are moving the refridgerator left, as close to that door as possible, in order to make the corner to the right of the refridgerator more useable. One of our constraints is not to move that wall, so unfortunately, we can't recess the fridge at all.
{{gwi:1790793}}From Before the Demolition, April 2010

So, what do you think -- demolish the soffit and redo the popcorn ceiling in the family room so it is uniform, or keep it as is?

Here is a link that might be useful: Our cabinet door style (but not exactly our stain)

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Comments (12)

willis13
14 years ago
last modified: 9 years ago
My two cents would be to remove the soffit, and rethink the light locations. You seem to have a ton of cans in the center of the room, but none over the counter, where you actually need it.

And I'm always a fan of getting rid of popcorn ceilings :)

If you are opening the kitchen up to the family room, (which you are by removing the peninsula), I think it looks nice to remove physical lines that artificially to make the two rooms separate, like different floor and different ceilings. But that's just me. I'm doing this too, and it has meant no cork for me :( - I didn't want the line between the cork in the kitchen and the wood in the family room. So I'm going engineered h/w throughout.
amykath
14 years ago
last modified: 9 years ago
I agree with Willis. I would open it up. Taking them out will make a HUGE difference in the feeling.

Good luck!
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Until then, I figure it'll be a few days before I dare to jump on the scale, or open up the "March Weight Loss Support" thread for that matter. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Tue, Mar 24, 09 at 7:55 Food I am so sorry for your loss and especially so in that it was so unexpected. It's never easy but the shock just adds to the grief. Your pasta sounds wonderful! I think I'm having the Gina's pasta Saturday, maybe I'll add some cream. Great idea. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Tue, Mar 24, 09 at 10:29 I made lemon bars for my group....tried one....really good....tried another....still good o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by teresa_nc7 (My Page) on Tue, Mar 24, 09 at 12:22 This weekend I made hummus with the juice of one whole big lemon! It is delicious! I have frozen two small containers to see how I like it after freezing. Lordy, I could eat the whole recipe! Teresa o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Mar 25, 09 at 9:36 Here's a Lemon Risotto recipe I've made before and really enjoyed. I'm thinking of making it for this cook-off, but so many of everyone else's recipes look so good, too. It's from The Complete Italian Vegetarian Cookbook by Jack Bishop. Lemon Risotto 6 cups vegetable stock 1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter 1 medium onion, minced 1 1/2 cups Arborio rice 1/2 cup dry white wine 1 teaspoon grated zest and 2 tablespoons juice from 1 large lemon 6 large fresh sage leaves, minced 2 tablespoons minced fresh parsley leaves 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for the table salt and freshly ground black pepper 2 tablespoons heavy cream (optional) 1. Bring the stock to a simmer in a medium saucepan. Keep it warm over low heat. 2. Heat the oil and 2 tablespoons of the butter in a heavy-bottomed medium pot. Add the onion and sauté over medium heat until translucent, about 5 minutes. Using a wooden spoon, stir in the rice and cook for 1 minute. Add the wine and cook just until the alcohol aroma fades, 1 to 2 minutes. 3. Add 1/2 cup of the warm stock and cook, stirring frequently, until the rice absorbs the liquid. Continue adding stock in 1/2-cup increments, stirring. After about 15 minutes, stir in the lemon zest and sage. 4. Continue adding stock in 1/2-cup increments, stirring, until the rice is creamy and soft, but still a bit al dente, about 10 minutes more. (Add hot water if you run out of stock.) Stir in the lemon juice and parsley and continue cooking until the lemon juice is absorbed, 1 to 2 minutes more. 5. Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon butter and the 1/4 cup cheese. Add salt and pepper to taste. Stir in the heavy cream, if using. Divide the risotto among individual soup bowls. Serve immediately with more grated cheese passed separately at the table. I'm looking forward to this cook-off. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Wed, Mar 25, 09 at 12:18 foodonastump, I'm sorry to hear about your friend. As for lemon, I'm thinking lemonade and limoncello. Just for Sherry, of course. LOL Annie o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Mar 25, 09 at 19:55 Oh, Foodonastump, I was totally remiss in not acknowledging your loss. I'm so sorry that happened. It's so hard. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Thu, Mar 26, 09 at 8:43 Foodonastump, I'm sorry to hear of the loss of your friend. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Thu, Mar 26, 09 at 9:19 Foodonastump, it's so hard to lose a friend, my condolences. I'm pumped for this lemon thing! I had to go to Traverse City yesterday, so I hit the Meijer's store. Love that store (regional chain). I bought Meyer Lemons!!! Not sure what I'll make with them, any suggestions? This cookalong virtual dinner will be hard for me, I need to make something that I can freeze because Kim is out of town until Monday. Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Thu, Mar 26, 09 at 20:30 Foodonastump, I'm sorry about your loss. Here's a recipe I posted last spring. If you want a dead easy lemon recipe, this is it. Delicias de Limón La Venta -- Lemon Yogurt Pudding June 1987 Gourmet Whisk together a cup of yogurt, half a cup (I recommend using less, because I found it a bit too tart) of lemon juice, half a cup of sweetened condensed milk,and two teaspoons of grated lemon rind, and chill for four hours or overnight. Divide into six serving bowls, garnish with thin slices of lemon, sugar wafer cookies, and cinnamon. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by foodonastump (My Page) on Thu, Mar 26, 09 at 20:42 Thanks a lot for the thoughts, I really appreciate them. But really all I was trying to convey was my blunder with the dates. So, back to lemons! I'm trying to hold on tight to a free Saturday night, but it's getting tougher with each passing day. Something tells me I'll be "clipping" off this thread a bunch! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Fri, Mar 27, 09 at 7:22 I think I'm going to make a very Canary Island dish although I understand it's also made in South America....called Leche Asada, or Roasted Milk, which is, in fact a milk and egg pudding with added sugar, grated lemon and cinnamon. And I'll probably be making it tomorrow (Saturday) or Sunday so I can come back here when I have more time and type out the translation to English. It's dead easy to make but I'd like to try it and see how it tastes. It's also served here with a swirl of the dark honey from the island of La Palma, which I'm going to buy today. (image from web) Till later, SharonCb o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by magic_az (My Page) on Fri, Mar 27, 09 at 23:24 I am mostly just a lurker here but I have a great cocktail recipe if anyone is so inclined. Lemon Drop Cocktail 1 part Citrus Vodka 1 part sweet and sour 1 part fresh squeezed lemon juice sugar to taste Serve over ice with a lemon wheel. You can also rim the glass in lemon and sugar if you like. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Sun, Mar 29, 09 at 0:05 Foodonastump, adding my condolences to you and yours. I've had a weather delay but will be cooking tomorrow...think I'll start with breakfast and take it from there. Oh man, those lemon drops are killer in more ways than one!! David o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by malna (My Page) on Sun, Mar 29, 09 at 7:05 Here's what DH whipped up last night. Planked salmon with lemon-dill mayonnaise, steamed broccoli and spinach salad with lemon vinaigrette dressing. Dessert was mini-cheesecakes with raspberry-lemon topping (from a jar). And he even made the plank :-) o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sun, Mar 29, 09 at 13:32 I had company from out of town that requested teriyaki salmon so I made Lpinkmountain's lemon scented olive oil muffins for breakfast. Yum! Photobucket o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Sun, Mar 29, 09 at 13:54 I made the Algerian Chicken posted by Lars. I roasted it in the oven, though. Very good! I have been meaning to try that for a long time. Thanks to the Cookalong I finally did. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sun, Mar 29, 09 at 14:21 Well my lemon dish wasn't all that I'd hope it would be. LECHE ASADA or Roasted Milk, a Canary Island recipe, tasted more like sweetened scrambled egg to me, although my DH thought it was quite alright. I would suggest it as an ideal dish for someone who has teeth or stomach problems and needs a bland, soft, custardy egg dish. It won't be making it to my try-again list! Here it is though: LECHE ASADA - Milk and egg pudding Ingredients 1/2 liter milk (1/2 quart approx) 4 eggs 3 TBS sugar salt 1/2 teasp lemon zest - grated rind of 1 medium lemon 1 teasp cinnamon 1. Preheat oven to 350F 2. Beat eggs, add milk, lemon rind, cinnamon, sugar and salt. 3. Pour mixture into buttered 9 inch square casserole dish and cook about 30 - 40 minutes or until centre is done when pierced with knife. 4. Let cool a little and cut into portions, topped with cream, honey or fruit slices. Translated from : Traditional Recipes of Gran Canaria SharonCb o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sun, Mar 29, 09 at 16:06 I made Gina's Lemon Shrimp Scampi with fresh homemade ( by Clive!) pasta. It was wonderful. Made it along with a Caesar sald and Gilroy garlic bread...you would have thought it was the garlic virtual dinner ! LOL I'm at the coittage without the stuff I need to download pics but will do that Tuesday. Such a great dish , thanks again Gina! PS: I swear I have made this dish more than Gina has !!!! PPS: Leona you are getting on my nerves....... o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Sun, Mar 29, 09 at 19:32 I started with a late breakfast With Sue's Lemon-Ricotta Hot Cakes. Added some bacon, cantalope, and a pot of coffee. YUM! Image Hosting by I planned on making Gina's shrimp recipe thinking I had shrimp in the freezer...nope...no shrimp to be found darn it. I do have Oly's lemon pound cake in the over now and it smells wonderful. I'll share a pic later tonight or tomorrow. Good looking and sounding food so far. Congrats to himself for making the pasta Sharon. Nancy, sorry you were home alone this weekend. Looking forward the next cookalong!! David o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Sun, Mar 29, 09 at 20:02 Ooh, the Chicago contingent had a wonderful Lemon Challenge. Since my bettery was dead on my camera, I did not take any pix, so I will let someone else post about it. Sherry o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sun, Mar 29, 09 at 22:53 We made the Lemon Picatta recipe from Sherry and the Lemon Risotto from Sally, both were very good, first time cooking Risotto. Couldn't find Chicken Cutlets at the store we shopped today so simply used chicken breasts and cooked longer. Enjoyed the strong lemon/garlic/caper flavors on the chicken...DH said its a keeper! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sun, Mar 29, 09 at 22:58 Oh yeah, I got that covered! Peppi made some really good chicken with lemon, I think she said it was greek.... Photobucket Sherry made a wonderful cake. The cake was from Joy of Cooking, the filling was a combination of two lemon curd recipes, a raspberry filling from another recipe and a frosting with lemon and mascarpone cheese. Oh my, it was good. So good we had some for breakfast on Sunday, after having it for dinner the night before! Photobucket Photobucket Photobucket What? Me? I participated. I brought the Limoncello, LOL. Hey, it was important! Photobucket Annie o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Mar 29, 09 at 23:51 I was thrilled tonight that my son and his girlfriend joined us for dinner, especially since my daughter is here for the week visiting us from Portland. I made the Lemon Risotto, plus I picked some beets and the greens from my garden and made a roasted beet and carrot salad to top the cooked greens. I was planning on making a beet salad and the beet greens, but there weren't enough beets for 5 people, so I added the carrots and just topped the greens with the salad. I also broiled some tofu I marinated in some lemon zest, lemon juice, olive oil, soy sauce and some herbs. My daughter and I made a couple of loaves of ciabatta to go with the meal, plus we made some World Peace Cookies for desert. We all had a great time. Early on, I took some pictures of my freshly gathered beets, but my battery went dead. So, I put it in the charger, planning on having the camera ready for supper when the Risotto and everything was ready and dinner was served and I could take some pictures. Well, the best laid plans....... we were half way through dinner when I remembered about taking pictures. Sorry guys, I'm just not good at the picture thing. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 8:49 Seems my post from yesterday was deleted. Anyway, I just didn't get motivated to cook this weekend. I certainly intended to but I was home alone and got into another project. I'll be back to share what I do with my Meyer lemons....that are sitting on the counter. Great theme, David. It was nice to have something that inspired both cooking and baking. I just drew the name for the next Cookalong. Ruthanna...are you up to the challenge? :) I'll check back here to see what Ruthanna picks (will keep an eye on my email too). Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Mar 30, 09 at 9:36 Wiz why don't you make some of that myer lemon vanilla bean marmelade. I made it two years ago--very yum. In fact I didn't make any marmelade this year because I still have so much left over from last year to use up. I don't have my recipe handy but you could probably find it by doing a search of the Harvest Forum. I am soooooooo slow in the kitchen. I am one cookalong behind. This weekend I made carrot and red lentil soup from the last ingredient! It was good. I've also been using Thai Curry paste made from cilantro and lemon juice and other stuff in my stir frys this week. 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Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Mon, Mar 30, 09 at 12:39 theresafic, a chicken cutlet is just a chicken breast that you have pounded until it is quite thin. But yours looks wonderful anyway. Great picture. Did you like the lemon risotto? I have never made it before but it sounds like something I would like. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Mon, Mar 30, 09 at 13:48 Sherry, I know, but my husband who is doing the cookalong with me, didn't want to pound it out. He felt you needed a special tool and he thought the recipes were too complicated already.... I am bringing him along slowly.. At least he is participating and he is the one who takes the pictures. The lemon risotto was really good, not that hard to make and it was really lemony. I liked the fact it was not too fattening. I didn't use any butter, just oil, and just the amount of cheese specified without extra for the table. I will make it again. Theresa o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Mon, Mar 30, 09 at 15:20 Oooo, I feel like the Iron Chef whipping the cover off the challenges's secret ingredient. The ingredient I've selected another one that can be used in either sweet or savory dishes - Dried Fruits. That includes dried apricots, raisins, dried cranberries and cherries, dried plums (formerly known as prunes), dried apples or figs and any other varieties of dried fruit. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Mon, Mar 30, 09 at 16:56 I LOVE that idea ruthanna. I always have dried fruits and would love to get some more recipes besides the prune and apricot stuffed pork roast that I frequently do. Yummy! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Mar 30, 09 at 17:15 Too bad the Chicago trip crew didn't bring back some of those dried persimmons! :) o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 19:59 Continue to post anything else here that applies to the Lemon Cookalong. I just want to thank everyone for another great Coolalong! Nancy Here is a link that might be useful: Cookalong #6 --DRIED FRUITS o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by claire_de_luna (My Page) on Tue, Mar 31, 09 at 13:19 I'm too late for the cookalong, but I recently made these to take with us on a road trip and wanted to post my favorite Lemon cookie recipe with the rest of yours. Lemon Lover's Cookie is made entirely in the food processor, so it's super easy. I first made these in August 2004, to try out my new convection oven, and they were an instant hit, light and delicate. Keeping an extra cookie roll in the fridge or freezer is nice to have on hand. I recently visited some friends in New Mexico and took them a bag, along with a few for ourselves. They cookies keep beautifully, and still tasted fresh after 10 days on the road. I like a lot of lemon flavor, so I punch it up by adding the zest of two lemons, which I didn't include in the recipe. Lemon Lovers Cookies A delicate cookie, from The Lemon Lovers Cookbook. Plan ahead, as you have to leave the dough in the refrigerator for several hours before baking. 1 large lemon, zest of 1 cup granulated sugar 1 cup butter, chilled and cut into pieces (2 sticks) 2 1/3 cups cake flour, sifted 1/2 teaspoon baking soda 1/4 teaspoon salt Process the lemon zest and sugar in a food processor until the zest is as fine as the sugar. Add the butter. Process until fluffy. Scrape down the bowl. Add the flour, baking soda and salt. Process briefly until mixed. Form dough into two 1-1/2-inch-round logs and wrap each in wax paper. Refrigerate until firm. Preheat the oven to 350 degrees. Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden around the edges. Do not overbake! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Mar 31, 09 at 19:32 I love lemon cookies. I'll have to add those to my list to try. Just a little addendum on the lemon risotto - the recipe I use calls for butter, and optional cream, although I don't use the cream. It also allows for additional parm at the table if you choose to. The way Theresa made it sounds intriguing, since she cut out the butter. I like the idea of making it a little bit healthier and it still tasting good. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:49 I don't see 1, 2 or 4?????
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Kitchen Soffit Removal - Vent Stack and EMT Issue
Q
Comments (1)
There should be no venting issue with replacing the existing sink vent with 1-1/2" DWV vent piping. Regarding the EMT issue, why not just remove any existing EMT in the way and replace it with armored cable? It is so much easier to run than working with conduit, just be sure and use appropriate end fittings. https://www.menards.com/main/electrical/electrical-wire-cable/indoor-electrical-cable/southwire-armorlite-metal-clad-stranded-cable/2158s30m00/p-1444442902963-c-6441.htm?tid=1717381407564405271&ipos=5
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michellemarie
14 years ago
last modified: 9 years ago
I agree. The soffits need to go. I came to the conclusion with my own remodel that if I was going to do it, I was going to do it right. It makes no sense to update the cabinets, yet keep the dated soffits.
I would also get rid of the popcorn. It is a huge mess to do it, but I think you will be happier with the end product if you can put up with some inconvenience now.
Good Luck! Please keep us all updated on your progress!
flwrs_n_co
14 years ago
last modified: 9 years ago
IMO get rid of the popcorn & soffit--you'll never regret it! We got rid of all popcorn several years ago--big mess to do but so worth it. The rooms look so much cleaner and ceilings look a little higher. GO FOR IT!!! I love your cabinets--can't wait to see your after pics!
jakkom
14 years ago
last modified: 9 years ago
Have you drilled some holes to check out whether the soffit is empty or not? Everybody agreeing that the soffit needs to be removed, means nothing if you've got pipes or wiring running through there that is going to add $$$ to your remodel requiring re-routing.
jrueter
14 years ago
last modified: 9 years ago
Although I agree with how much nicer it will look after removing the soffit and popcorn, I second jkom51's comment about checking on what is hiding in that space. We were doing a similar thing and our GC said "there is a reason the builders like to put in these soffits" - usually to run utilities. Fortunately ours wasn't a big deal and we are *so* happy we did.
My other concern would be the cabinets - you said you already ordered them so making them full height isn't possible. Will you do some crown to finish the top and have some space above or try to build up the crown to reach the ceiling (which would be a lot, IMO)? Another option would be to build a new soffit just above the cabinets if you don't want the space, which some consider a dust catcher. I have seen beautiful kitchens with soffits above the cabs as well as ones with the space. This is a personal preference choice to me. FWIW, I think I would go with a small crown molding at the top with the space above. If you are going to do that and you haven't already ordered the molding you should do that as soon as possible so it doesn't slow down finishing the kitchen too much (although it won't slow down getting it functional - they can always install the trim later)
Can't wait to see the results!
kitchenaddict
14 years ago
last modified: 9 years ago
I have to chime in because my soffit was just torn out yesterday! YaY! Anyway, what was strange to me was that when I originally got bids for the remodel, one contractor told me to remove the soffit and the other one said leave it in. I hadn't even thought about it until then. But once I was given that idea, I thought that it was a good one. Fortunately for me, the contractor who was for removing it gave me a better bid and better ideas overall. The other contractor made it seem like a big deal. (I think he was being lazy!) Now, there were things in the soffit that need to be pushed up into the ceiling. But a good contractor wants the job to look nice and will go the extra mile!
kmsparty
14 years ago
last modified: 9 years ago
I would defintely remove the soffit. It will make the room seem a little larger too.
susieliz
14 years ago
last modified: 9 years ago
We have recently removed a bunch of soffits in our 1938 house and I can't believe how much bigger the rooms feel. I think when your ceilings are uniform it will make the whole area work better together. I agree with re-thinking the light distribution. You want lights over the work areas and dimmable if possible.
eastbaymom
Original Author
14 years ago
last modified: 9 years ago
Flwrs_n_co -- I am worried about what could be in the soffit, because the master bathroom is directly above.

Our task lighting (in the recessed part of the kithcen ceiling) is quite new, and works just fine, and is dimmable. We are planning to put in under-cabinet lighting, which I think could deal with any remaining task lighting concerns.

New idea (I think this would reduce costs?) Take out the two cams that focus on where the island is now but keep the other cams inside the recessed part of the kitchen ceiling.

Then, take the soffit down all the way over across to the sliding glass back door.

I'm concerned primarily about cost, but also about project creep... if we take down the popcorn in the family room, then we really need to take it down in the dining room too, and this project started out as "just" a kitchen remodel.

We are already more than 50% higher than our original ballpark assumption of how much we were willing to spend, which does not bother my husband, but definitely bothers me! (I'm the penny-pincher of the two of us.)
doraville
14 years ago
last modified: 9 years ago
A soffit in the family room doesn't make send to me and the narrowness of the soffit is a little strange. Therefore, I think there must be a reason for it. In my own kitchen I had 3 soffits, only 2 of which could be removed because the 3rd was hiding a roof line. It is easy enough to explore - drill a nice size hole.
karriwny
14 years ago
last modified: 9 years ago
We're getting ready to embark on a very similar project. We have a living room, dining area, foyer and kitchen on our main level. All the popcorn on the ceiling in the entire space is coming down (starting this weekend!), the soffit (12") over the cabinets is coming down, all the flooring on the entire level (now a mix of vinyl and carpet) is being removed and replaced with solid cumaru. Our kitchen designer was just at the house this week for final measuring, and we are ordering our custom black walnut cabinets (41") to go all the way to the ceiling with at 1 1/4" shaker crown.

I think both the popcorn and the soffit date the house and I'm looking forward to having it all gone!

1987 East Bay kitchen: to remove soffit or not? (5 photos)

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1987 East Bay kitchen: to remove soffit or not? (5 photos)

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