Kitchens from the 1970s to 2000s.
palimpsest
12 years ago
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Post Trumatic Stress Disorder from 1950-1970s Decorating
Comments (1)"The most "hip" kitchen I re-did had pink, black and turquoise kitchen utensils on the wallpaper, red, pink and black boomerangs on a white background on the counter top and a copper exhaust fan over the turquoise, push button electric range. " I just swooned. You did preserve everything right?...See More1970's Unique Galley Kitchen remodel HELP
Comments (16)Ouch, tough room. I assume you are not willing to take down the walls between the kitchen and laundry room and configure both spaces? I'm going to assume no and give you suggestions - if you come back and say yes, though, that may open a lot more possibilities, so be sure to let us know. Also, if you can repost with more and clearer measurements, I might be able to draw a layout for you. I am having a very hard time reading your measurements, and some are missing - lengths of all the walls, cabinetry runs, widths of doorways, etc. Regarding the distance issue, I can't read your measurements but you can refer to this NKBA Guideline: "Distance between Work Centers (Kitchen Triangle).. In a kitchen with three work centers the sum of the three traveled distances should total no more than 26' with no single leg of the triangle measuring less than 4 feet nor more than 9 feet." Do you meet that, or are you close to it? The second issue I see is that you have next to no actual prep space - if you added a prep sink to that run by the banquette that would help, but it's around the corner from the range and it would be better to consolidate your space. What I would really suggest is putting a little prep sink on your peninsula, right up against the fridge. It looks like you have maybe 45" on that space, and if you make the opening low enough so the counter can run right over it and into the DR a little, you will have a nice, deep (deep is important) prep space. Something like mamadadapaige's peninsula: She had a very tough layout and had to accommodate laundry in the space too - PLUS a chimney. Her space is not the same as yours but her layout is interesting and may spark ideas nonetheless. Alternatively, or in addition to doing that, you can deepen the sink/DW run by 6" to make that viable prep space. You can do this inexpensively by simply building a 2x6" frame, installing the cabinets against it, and running the counter over both. Or, you can do this less frugally by getting custom depth cabinetry. The reason I am harping on deeper counters, by the way, is that they are very superior for prep work. That is why so many put in islands and peninsulas, even without seating. I grew up in a home with a super tiny kitchen, but I didn't notice and cooking was always a pleasure. When we moved to a home with a technically larger kitchen, the standard depth counters, PLUS uppers in my face, made cooking much less nice. I basically stopped cooking! The third issue your planned prep space, where the old stove/oven space for prep. I see two problems with that. One is that you have no water source there, so you will not actually end up using it to prep. Again, that could be fixed by putting a small prep sink there. However, the second issue is that keeping cabinetry there makes the banquette area pretty useless and inaccessible. There is simply not room to fit a table because you have that run on the left squeezes the space too much - 5'9" (i can read that one) for a table plus room to squeeze by and get into the laundry room, all while carrying fully laundry baskets? No, especially if there are chairs on the other side of the table. You need to get rid of that run. I would end the stove run to be even with the wall and wouldn't turn the corner with it. Again, please post a layout with clearer and complete measurements, and let us know if you can move or remove any walls, or move any doorways - and which ones those might be. I have some ideas I would like to draw up for you. Here is a link that might be useful: NKBA's Thirty-One Kitchen Design Rules, Illustrated...See MoreDesigning a kitchen for the first time; original 1970s kitchen
Comments (8)Could you please tell us about you and your family and how your family plans to use the Kitchen? It's just me and my husband. I love to bake bread and use my mixer and bread machines on a weekly basis. I also use my rice cooker all the time. Oh and I recently bought an espresso machine. Could you please tell us more about the space you have to work with? As you can see the current footprint is small. We could lose the closets and the door adjacent to the kitchen but it will require moving the water heat and washer and dryer to another part of the house. We were also thinking that maybe we could keep the water heat where it is (replace it with a tankless water heater) and turn the rest of the closet space into a pantry if that is feasible. Where are you flexible? What can/cannot change? If something cannot change, why? (We might have tips for you that may allow you to change it.) Very flexible! I would love to keep the budget down because the rest of the house needs so much work (we are talking shag carpets in the bathrooms type of work). My main concern is having enough space for prep and baking. And I would love a wall oven/micro combo if at all possible but I'm just not seeing where I could fit it in. The seller had a table in the kitchen which I think would be nice to incorporate if we don't open the room up but I also don't want it to get in the way either. I look forward to learning more about kitchen design from this forum. It's very tricky as I'm discovering! Jen...See More1970s Main Floor Remodel: Kitchen
Comments (3)that is a heap of stuff. could you maybe break this into a couple of different questions? maybe it will seem less exhausting in the morning, but right now... maybe one thread per room?...See Morepalimpsest
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