Tentatively...no, it doesn't necessarily apply...but, without actually seeing it, I don't want to commit. Do you have a layout to post? It would allow us to give you a more definite answer! (See the Layout Help topic in the Read Me thread.)

Here is a link that might be useful: New To Kitchens? Posting Pics? Read Me!

Thanks for your reply! The layout of the whole house is still not nailed down, so the kitchen layout is still being informed by changes in the house. I'm keeping potential kitchen layouts in my mind as I am working on the house layout though, so the kitchen and the house are kind of being refined together. The kitchen is important to me!

The question of the full height obstacle keeps coming up in many of permutations I am drawing, though, and if it is really going to limit function it would be good to know now.

This is a totally custom, diy, cash build, so no limits (except for the small budget!) Just me and my partner, no kids now or in the future. We both cook, and are both vegan, so vitamix, pressure cooker, etc. get used frequently.

Anyway, I'm going to post an example of what I am talking about that comes from a plan I was working on recently, so you can get an idea of what i am talking about. Keep in mind that the house layout and dimensions of the room aren't nailed down yet, so I'm not ready for focusing on details. More, I am wondering if I understand the point of the full height obstacle rule enough to break it? Or should I really try to avoid this type of layout?

https://www.dropbox.com/s/waoqbpd6w93z0hu/Photo%20Aug%2001%2C%2012%2040%2055%20AM.jpg

Here is a link that might be useful: {{!gwi}}

Your link is not working. Its best to post your layout directly in the post.

Please read the "new to kitchens..." thread posted by buehl (NOT the sticky note)
that is usually on page 1 or 2. It will give you tons of info
on planning a kitchen. It will also tell you what you need to post to get help for your layout.

What you want is a "scullery" ... the small room where the kitchen help washed the post and pans.

One question: Why do you want this separated from the prep area? Appearance? Practicality?

Usually the prep area and "prep sink" turns into the staging area for pot washing, so it minimizes expensive countertop.

Can you post a layout of the area. Your link is not working.

Yes, exactly, a scullery! I'm really not a clean as I go kind of cook. Usually washing dishes happens as a totally separate activity from cooking in our kitchen. With our current layout, which has a single sink next to the stove, someone can't wash dishes without being in the way of someone cooking. So, it seems more functional for the layout to reflect that we tend to clean the kitchen as an activity distinct from the activity of cooking.

I just don't want to take the separation so far that it impedes easily getting the kitchen clean! I've been questioning whether it works to put a fridge or pantry between the cleaning and cooking or not.

Anyway, I'm not sure why that link didn't work. I tried to adapt the instructions for other file sharing websites to Dropbox, but apparently it doesn't work that way. Whoops.

I'm wondering though if maybe I just need to come up with a more finalized plan before I ask for more help with it. I was more just checking to see if I was headed down an unworkable road with my thinking, but perhaps it is hard for anyone else to know if I am until I at least have room dimensions etc finalized for my house.

Thank you for your reply!

Functionally, a scullery only works if you have a scullery maid! As in you have one family member dedicated to taking all of the dirty prep castoffs and whisking them over the the cleanup sink to place them in the two DW's. And since that person IS a family member these days rather than hired help, you need to be concerned with not isolating them and making them feel like hired help.

I think you need to delve into a lot more theory on zone planning and dissect the functions that you need to take place in your kitchen as they will be divided up by your family members. Figure out how many people will be doing which tasks. Then design the kitchen for that. Most people err on the side of "I want a 10' island with white shaker cabinets" and never actually do a workflow diagram that is broken down by family member. Start with storage, both cold and dry. Then work your way through prep for top of the stove tasks, baking or roasting tasks, and any cold salad type prep tasks. Think through how each of those tasks differ and think about the detritus from each of those tasks. Then keep those work diagrams from having too many intersecting points to keep conflict to a minimum.

That's how you plan a kitchen in a new build. And don't leave it to the "left over" space in the build either. If the kitchen is the most important room in a build, as it is to many people, you design the kitchen FIRST, and then build the rest of the house around it.

PS, most architects don't cook and design abysmal kitchens. They may look pretty, but rarely does one function well.

Thanks for your thoughts! Sometimes I wish I had a scullery maid, but I definitely don't want to make anyone feel isolated, or any part of the kitchen feel isolated from the rest of the house either. More I just want to get the cleaning aspects of cooking off to the side, so people aren't in each other's way.

I have read about zone planning quite a bit, but I haven't actually drawn out work flow diagrams like you suggest. I've tried imagining it in my head, but I can see how drawing out a cooking process on paper could reveal a lot more. Probably if I go through that process that will clear up my thinking.

I like your idea of designing the house around the kitchen. There are some considerations that must come first, like maintaining a simple, easy/cheap to build house shape, and passive solar orientation and glazing, but with my next sketch I'll try drawing out the kitchen first and then placing rooms around it.