I would add a prep sink to the lower left portion of the island. I think because you only have the one window and many uppers; a dish hutch with glass might be a nice option for the end of the sink run. Lot of space!

Thank you - I totally agree about the glass dish hutch, I'm also thinking of doing several uppers with glass so it doesn't feel closed in. And the more I look at it, I do think the prep sink is required - I think it's too far from the fridge to the main sink.

Two other specific things I'm looking for feedback on:

1)should the island be turned 90 degrees?

2)my original vision was a wall (maybe 6 to 8 ft) of windows along the back wall (kitchen side of room); the designer who drew our plans tried to convince me to go with only a 5 ft window, I pushed and he enlarged it to 5ft 6. I'm wondering now if I should be doing more windows and eliminating an upper or two. The door at the back will be half glass too. Windows will be ordered very soon, it's one thing I've been dwelling on for weeks. Maybe that means I know I won't be happy with the 5ft6 window? Does anyone think this window will seem small in proportion to the room?

Also, forgot to add, these are 8 ft ceilings, cabinets will go nearly to the ceiling (just a tiny space left to ensure doors don't scrape ceiling!).

Thank you again for any advice/suggestions :)
Denise

Welcome to your first layout post! I'm not a layout expert, but here's what caught my eye...

Where do you plan on prepping? On the island? How big is your island? How wide is the aisle b/w island and fridge? How wide is aisle b/w island and cooktop?

I highly recommend a prep sink in this layout. If you prep on the island without a prep sink, you'll need to do it on the side nearer the only sink. That puts you an awful lot of steps around the island to the fridge. I think you're right about that feeling too spread out.

You could prep on the island side nearer the fridge with a prep sink, but that still leaves a large aisle to the fridge. AND, the cooktop isn't placed in a great spot against that wall for prepping on that side. Perhaps you could make the island deeper (48") with cabs on both sides, move it closer to the fridge (that will open up more space for the Cleanup Zone at the cleanup sink), add a prep sink in the island, and reposition the cooktop. If the aisle was wider b/w island and cleanup sink, the cooktop and ovens could switch places. The ovens would open into an aisle that way as they do above, and the cooktop could be in a better position to island Prep Zone.

I worked for weeks on my first layout and expected some positive comments when I posted. I didn't really get any that time, but it made me re-think quite a few things and come up with better ideas. I'm still working on mine, but it'll be much better than it was thanks to everyone here. Hang in there!

Our posts must have crossed.

As far as turning the island, we need to know it's measurements and the aisle widths.

Windows--have you made a list of what needs to be stored in your kitchen, organized that list by zones, and then determined if you have enough storage in those zones for items? I did that per Buehl's "Read Me" post, and it was a great exercise. It LOOKS like you have lots of storage. If you do, maximize your window sizes!! I think I'll be forced into a 40" window in my new kitchen. (sniffle, sniffle) Are you in Vancouver BC or WA? Either way, it's gray many times of the year so the more light you can get in the room, the better. (I'm near you in Olympia, WA so I know!) And besides, it was your vision to start with!

Thanks once again, I wasn't expecting replies so quickly!

And just to clarify the drawing I posted was part of the master drawings that we had to do for permits (we're doing a whole home reno which includes a 7ft addition along the entire back length of the house and had to have drawings done for the whole house), so these drawings don't actually reflect my "dream kitchen" yet. Very little design thought went into the layout, it was just what the architect put in to indicate where the kitchen would be for the sake of permits. I'm hoping that this forum will help me to redesign the kitchen so it's functional (and nice to look at!) and maybe has a bit of "wow" factor too. I'm definitely not married to anything particular about this layout, although the fridge makes sense where it is (somewhere along that wall) because I can recess it by a few inches. Otherwise I'm fully open to all suggestions, almost everything here is changeable. In other words, if anyone feels like trying a brand new layout within these dimensions, feel free!

And regarding the island - I had two possible sizes in mind: 4' x 7' (this is how it's drawn on the drawings - and leaves 63" between island and fridge counter run) or 4'6" x 7' (which allows 57" to fridge counter run). I may be able to go to 5'x7' but not sure if that's getting too "square" for the island?

And thank you again for so kindly helping out a total stranger. There's more information on this forum alone than in all of the magazines and books I've been reading.

Hi breezygirl, we do seem to be posting at the same time! I'm in Vancouver BC so I totally relate to wanting as much natural light as possible! That's probably why I have to have a white kitchen, anything to brighten up those grey November through February days... And yes, Buehl's Read me if you're New post was so helpful - I could never have posted the picture of the floorplan if she hadn't created that thread!

Re: the windows and storage space, that's exactly my fear, that I may run out of storage space and that would definitely defeat the purpose of the reno/addition. I guess I know what I'll be doing tomorrow - making my list of all kitchen items and what zone they belong in :)

Thanks again, and good night from one night-owl to another!

Denise

This looks classic, but I get the sense you want to consider something more out of the box, so here goes.

Make the island a square, then set it diagonally, but round the corners a bit. Or a triangle.
You could put a walk in pantry along the fridge wall, shorten the island, and recess the fridge into the pantry.

You haven't said how many cooks or kids. I would review the dining room function - how formal? Traditional is a large central table. Do you want this attached to your island? with a corner breakfast nook? If you want a truly formal dining room, you might want to switch it with the family room, although you would be carrying food down the steps. Where is your tv? computers? Do you eat there? What if you put a huge flatscreen on the current dining room wall, with theater seating?

Considering these things may help you feel more settled with the classic setup which is classic because it is functional and attractive.

Just for ideas, not intended as a complete plan.
{{!gwi}}

Hi,

I'm not sure what type of hood you're using, but I'd like to see symmetry on each side (wall cabinets). You should be able to get a W36 on each side. It will look much nicer. Also on each side of the window. A W18 on the right side of the window to go with the W18 on the left. It would also give you a larger "hutch" area. Don't worry so much about matching your tops and bottoms (except for you hutch). Your eye is drawn to the top. The base cabinets should be functional. Why two wall cabinets to the right of the refrigerator? A W30 would give you more space and look nicer. I also don't love the tall oven location. Think about moving your cabinet to the refrigerator wall and moving your food storage to base/wall cabinets. Or maybe a gas range and a base oven in the island?

Just my thoughts!

Denise--any more thoughts on layout based on comments and bmore's drawing?

Did you work on "the list"???? It took me a while to do it, but I'm really glad I did. Not only do you see WHAT needs to be stored where, but also HOW you need to store it (i.e. deep or shallow drawer, cab, etc.) I was shocked how long my list was! I've got a lot of shtuff!!

I live in Seattle. I understand your point of light... I have three walls of light coming into my house. One of the big reasons that we continue to stay in this house and continue to sink more money in is because of the natural light in this house. I go look at many houses with the idea of moving and the houses are so dark that I can't do it. You can't have too many or too big windows in this part of the world!

You have 25 ft between kitchen and dining. This is not alot of room. You are starting to take too much space from the dining area in your current drawing, especially bmorepanic's version. You have to leave enough space to sit comfortably with your friends and family. I would draw a line where you cannot absolutely encroach into the dining area. If you have a fabulous kitchen but a useless dining area, then your house is still not a great house.... If you are keeping your dining table, mark out what is comfortable space with your table....

Not only that, there is a balance of spaces in creating a great house. When one room is proportionally too big relative to other rooms, the house does not have a good balance and does not feel good. You don't want to end up with a big kitchen with a tiny dining table in the corner of a small dining room.

Sorry I haven't been able to reply, I'm just now getting the chance to get on the computer - beginning of school is a crazy time!

Some responses to all of your ideas (thank you everyone):

-family room and dining room definitely can't switch places (family room will be approx 20x20 and we're designating it as the kids' zone; the family room will be where the kids' tv is, and two desks set up as homework stations

-I'm intrigued with the idea of the walk-in (or would that be step in?) pantry beside the fridge; I never thought there would be enough room for that, but love the idea

-a few of you have asked why a particular cabinet is in a particular spot - I wasn't very clear in the original post, none of the cabinets in the drawing I posted were chosen by me, the architect simply filled the kitchen space to show where the kitchen would be for permits' sake; none of this kitchen actually exists yet, our addition is being built as we speak (foundation just being laid); the house is stripped to the studs at this moment

-the hood fan I'm planning on is the 36" Broan E6400 - the one that allows a cabinet above the hood fan

-my "list of stuff" - yes I've got it pretty complete - one issue that's come up is the small appliances - I was trying to figure out where to keep them grouped together and accessible - I think that's what I'm loving about the walk-in pantry concept; another issue I noticed from the List is where the heck does my phone/message area go?

-I agree the island and "kitchen" side has to stay in its own half of the room :) I want the dining room to feel at least a bit roomy (our previous dining rm was 9 x 10 so I think this will feel bigger regardless); our dining table is approx 42" x 72" and we'll have one buffet 19"x60" (no upper hutch) in the dining rm, planned for it to go under the window at the back of the dining rm

-the island - we'd be very happy with a 4 x 6 island (or 4'6" x 6 island); I think the 7 ft might just be too big for the space

Please keep the ideas coming, this is so helpful!

I thought it might help to post our main living area layout, just to give a sense of where everything else is in relation to the kitchen. I'm working on the kitchen layout, the double ovens seems to be a bit of a hurdle.

Well, first of all, the general kitchen outline is the same size in the original plan and the idea sheet. It looks bigger cause I drew the stools occupying space.

What ever your table width, add a minimum of 5 feet to get the absolute minimum (and it will be a little cramped) room width. With a 3.5 foot table - that would be 8.5, but a lot more comfortable at even 9 feet. People wouldn't have to slant their chairs a little bit to get into them.

In your room, that leaves 3 feet BUT WAIT, THERE'S MORE. Two other considerations are you need an aisle to that door and the island overhang. The aisle to the door needs to be about 3 feet and ideally should be maintained even when people are using the table. Aisle is a little complicated to figure out, but you get to borrow back about 9 inches from the chair clearance when a person is seated. So the total door side clearance available is 35 inches plus 9 inches or 44".

If the island doesn't have an over hang and doesn't have stools on the edge, the room has about 10 inches left over after aisle maintenance. If the island counter overhangs 10 inches into the dining room space and you have no stools, its still ok. The island with-or-without an overhang into the dining room but with stools, fails.

Reason? Stools or chairs take a minimum of 32" to pull out and become seated. If you have large or oversized pieces, you need more room. When a person is seated, they take up about 24" from the counter edge. So the seated person invades the aisle about two feet. The aisle to the door then shrinks down to 20 inches when both sides have people seated, but if people "misbehave" or dare to get out of their seat, it will evaporate.

If the counter invades the dining area by one foot, the aisle becomes 8 inches. So, will people be seated in both locations at the same time? If you entertain, what does that do to your flow?

Without invading the dining room, your island can be about 6 feet long with two or three seats - meaning no pantry and no prep sink. Turning the island wouldn't help much, because its length still ends up a little less than 6 feet as far as I can tell and you almost have enough length for 3 seats and no pantry.

You can have a buffet under the window, but not on the side wall. If you find one that is finished on all sides, you could float it near the stairs.