In my last kitchen, I had about 30 inches to the right of the cooktop, between it and the fridge. This was a staging area to put things in the fridge, plus the place we dished ice cream, made sandwiches, toast, coffee, tea, etc. To the left of the cooktop was my primary prep area, going around the corner to the sink. It worked for me, and I'm repeating it in this kitchen, except that I'll have a separate beverage center elsewhere and slightly smaller staging area.

I have 36 inches to the left of my cooktop (between sink and cooktop) and 30 inches to the right. I LOVE the 36 inches and it is perfect - enough space to work and still be near the sink. The other side, I use about 12" and the rest is a dumping spot for papers.

The most used prep space doesn't have to do with "handedness". It has to do with the flow of prep from fridge to sink to range. The spot between the sink and the range, regardless of handedness, is the most used spot in the whole kitchen and should have as much room as possible dedicated to it. If you have a prep sink, more action tends to occur next to that sink than next to the range, but if the sink is on the same cabinet run as the range, then that's the hot spot. If you don't have a dedicated prep sink, and your cleanup sink functions as a prep and cleanup, then you want a minimum of 36" between the sink and the range. Needless to say, this is a full depth countertop requirement, with no cabinets coming down to the countertop getting in your way.

Mine is symmetrical (30" on each side). I'm a very, very dominant right-handed/left-brained person, but I use the left side of that zone almost exclusively for layout reasons. The right side is against a perpendicular wall and sort of squished into a corner, while the left side is across an aisle from the sink and baking center. And, as I'm thinking, it's more convenient to use the left side burner with my right hand; if I were at the right side of range and using the right side burner, I'd be using my left hand (which I don't do AT ALL) or reaching across my body. So I suppose the prep-zone-to-left makes more sense for right handers. Interesting question!

4 kitchens in 4 years (old kitchen in old house, remodeled kitchen in old house, rental, new house). Left to right:

1--fridge, 33" counter, range, 14" counter, open end
2--fridge, 21" counter, range, 21" counter, open end
3--sink, corner counter over 36"x36" lazy susan, range, 12" counter, open end
4--sink, corner counter 5' (wall length) x 4'6" (wall length), cooktop, 18" counter, open end

I'm right handed, but in all cases I prepped to the left of the cooktop, both because that's where the largest space was and that's the direction the food came from. The 14" counter was almost useless, partly because it was closest to the entry into the kitchen, so that's where everyone put "stuff." In designing our new kitchen, I knew I would prefer at least a 21" counter on both sides, but for looks compromised at 18" on the right side, since I have plenty of space to the left. 18" is the minimum I would find useful, if given a choice, if I had more room on the other side.

Anne

The left side is 45" from wall to range, the right side is 24" from range to corner. I use the left side exclusively even though it's further from the sink and fridge. Don't think I'd miss the space on the other side at all.

I have to second the sentiments of Live Wire Oak. I rarely use the space to the left of my range because I work primarily between my sink and range and the sink is to the right.

My fridge is to the left of the counter space to the left of the range. The layout generally works very well for me.

In the counterspace between the sink and range, I bumped out into a window so I have an extra 8" of depth for these counters and I LOVE it.

I don't have as much space as many of you. Here is the layout configured with the idea of using the baker's table I scored on craigslist. It involves eliminating the half wall and make it a full wall for placement of the frig.

I don't know if it would pay to make the cab 18" to one side and increase the 24" to 30" between the range and the frig. What would you do if you only had the amount of space I have.

Have you considered moving the range all the way to the end opposite of the fridge giving you a 48" countertop area between the two?

I think your current picture with the two 24" cabinets will be great. I would not make one smaller than the other.

Beyond the question of the counter space, what will you be storing in these cabinets? Is 24" appropriate for those items? That would be one of the other issues to consider with this setup.

Good luck!

I have 12" to the left of my stove and an "L" to the right with about 24" before the turn. Fridge is to the left, sink is down the L on the right. For prep I mostly I use the peninsula which is opposite the stove and to the right of the sink. The space to the left of the stove is pretty much useless. I only use it as a landing spot for spices and such. The space to the right is used for staging (i.e. the stuff I need to grab to throw in the pot and the stuff that's just finished cooking).

This is the one mistake I made with my kitchen. I always feel that things need to be symmetrical,I guess its just more pleasing to my eye. I have a 30" range and I always prep on the right side. I have an equal 24" on the left and right but on the right I have a corner sink that turns to the penninsula. I cant tell you how I wish I made the right side bigger, I have a beautiful boose block that I cant even use in that space. I can use it on the penninsula but I find it inconvenient, I like working right next to the range. If I had to do it again I would have made the right side bigger, even if just by 6", and given up the symmetry. I do agree with live wire, my last kitchen was left to right: sink, counter then range and therefore I worked to the left of the range (between sink and range) it has nothing to do with "handedness".

I always pay attention to the advice LWO gives and if that logic prevails... it would make sense to consider making the piece between the frig and range (left side facing the range) bigger. My setup now works differently as I have a typical L with 24" pantry, frig, 21" cab, 30" teh 24" that then turns into the L where the sink is. I hardly use the 21" between the frig and range but use the space between the range and sink. The kitchen I'm planning is so different since it'll be a galley with the sink across from me. It'll be a new setup for me.

In answer to homepro's great point. I'd imagine if I switched to 18" to the right, I'd use it for utensils and wraps. The 30" would be pots, pans, cookware.

I have no space to left of 36" gas cooktop as that is where the deep fat fryer is built in. To the right there is less than 12" and then the turn to the sink and that is about 18".

My fridge/freezer units are in an adjacent room. One can't make blanket statements as to what works or doesn't. I never go from fridge to sink to stove...that makes no sense to me at all. I go from fridge to prep area...to sink if needed and then back to prep/stagingand last to range or oven. My island and baking areas are the largest spaces and are where I do everything. I have only one main sink.

I do mise en place and have my zones within which to work. Cook area is the very last place I approach....that works for me. It is lovely that we can each have our own individual spaces...and they are perfect for us. It is nice to have "rules" but they are made to be broken :) Caroline

I do alot of cook top cooking... sauteing. Now that I think about it I do alot of chopping daily. Lots of sweet onion, fresh peppers, and garlic. Even left over meats as I don't eat meat really and when I cook for just the two of us I'll create something with the left over meat that usually involves chopping/cutting of some sort. The more I think about it.... the more I think 30" and 18" could work for me. Not optimum... more space on either side would be!... but I have to work (and love) the space I have. This forum is SO helpful. Thanks for the well thought input.
Elyse

The range is against the wall on the left, so I guess the little gap is used for collecting things I drop off the side of the range, lol. There is about 40'' between the range and sink (right side). That counter collects dirty prep dishes and pots. Until I put in an island for prep space, the 40'' gradually became so congested trying to make a meal I would pull out the built-in cutting board and try to prep on that. If you don't see yourself doing prep someplace else, like the bakers table or to the right of the sink, I think you would appreciate as much space as possible beside the cooktop.

OH cotehele! You're so smart! I didn't even think about that. At home now... I rinse my veggies and then to chop right next to the sink. I wonder how it would be different with the range across from it. I do tend to "pre prep" ... have everything cut up and ready to put into the pan. Plenty to ponder...

remodelfla, in the first two arrangements in the kitchens I mentioned in the post above, the kitchen was a 9'3" long by 8' wide galley setup similar to yours. With both the 33/14 and 21/21 counter configurations, I always went fridge to counter by sink and chopped/prepped there. I never prepped by the range, since I like to keep the mess by the sink instead of dripping back and forth across the floor to the range.

I used a similar fridge/27" counter/range/27" counter in my lower level MIL suite kitchen in our new house. It looks much better to have this symmetrical if it's seen from another room, as yours will be. My daughter uses this kitchen, and she also preps by the sink, not by the range.

Anne

One more question, will the baking center be lower than the sink area? If it is the same height, will you consider swapping the sink and the DW so that you have a large space to the right of the sink to do all your prep work on? Just another suggestion. I think you are going about it the right way in analyzing the way you work and how you see yourself working in the new kitchen!

Good luck!

I don't think the 'handedness' matters as much as the 'handiness': I use the space between range and frig more than the other end, which is nearer the canned/dry goods pantry.

But it depends on what I'm making, plus it's always nice to have the flexibilty and parking space for doing really big meals.

Another vote to say that YOUR handedness matters little if at all. I have 66" on one side of the stove before I get to the sink and I have 18" on the other side of the stove. The 18" is very useful but I don't do much preparation there. That's what the sink-stove 5.5 feet is for. But the 18" is a good size for having supporting operations including sitting the spices or the oil/vinegar etc as I fish 'em out from the 18"cupboard beneath that 18" counter ;-). It also serves to "hold" whatever it is I've prepared in order to support the cooking on that side of the stove.

Nevertheless preparation gets done on the 5+ feet between sink and stove - not that you need 66", mind you. Just whatever you need for preparation.

I think LWO gives good advice. I'd go mad dashing around the kitchen with all my paraphernalia from stop to stop to stop the way trailrunner describes! LOL. And I *am* a runner! (well, outside that is).

At any rate I have two prep areas as I have a separate cooktop and oven. The sink/stove prep area is that 66" between sink and stove across from fridge. Across from sink-stove, I have a 95" counter which supports my oven prep. I really like having decoupled the two prep areas although of course I'm not always strict about it. Made roasted vegetables for dinner tonight which needed washing and peeling so preferred to do that by the sink once and for all. But in general, I do like to do hte oven work on that counter.

For the last 20 years I have had 12 inches to the left and 12 inches on
right side that turned into the corner and then sink. No room at all,
I had a large peninsula about 5 ft. behind me that I had to use or be
cramped in the corner..not good.
I am planning 33" on each side of range and island across with main sink
and more counter space to work when needed.

It is similar to yours in that my counters are broken up, except for the large
area on the other side of island. Looks like you have the large baking area
to spread out in. I would not put my cooktop any closer to the fridge. I
would leave it centered with the 24. You will most likely prep on all the
counters for different things.

Hey MIndstorm I did a bad job of 'splainin I guess:) My main kitchen is only 14x16 and I have a 3x4 island in the middle. I get everything I need

and place it on the landing area . Work from there. No mad dashes...LOL. Would have loved to have huge areas of prep space but as others have found that have "old" houses, we do what we have to and work with what we have. It has made me very organized and efficient to have my set up. Also when I posted this pic...see below...many folks commented on how well it was designed with several folks all comfortably working in their space. No island in this pic:

added island a short time later - mise en place at work :

can't believe I'm awake this early on a saturday....

homepro the baking table is lover then the sink run at 32 inches. PERFECT for me! If I flipped the DW and sink I'd only have that small strip granite I'd curve into the marble of the baking table.... maybe 6-9" on one side of the stove. I thought it was a no no to leave no room on a side of the sink? Actually, ... ( geez you guys REALLY make me think)... I don't think that it would bother me really. But I"m not sure if it's a large design no no. I love the idea of 4 1/2 ' of continuous counter space. That would also put the DW right next to the 30" drawer unit that I would use for dishes. Hmm... interesting notion...

vic... I was actually thinking I'd move the range further from the frig ... down 6" toward the other end. I imagine if I use the area next to my sink for veggie/chopping prep... then the area next to my range would be staging and mixing area. I can see me placing bowls there, breading things there, mixing ingredients.

Like trailrunner... I dnn't have the option of alot of space in this house and whatever I end up with is going to be it for us. My baking counter would be used primarily for baking tasks but I might prep there on occasion. It might work to have the sink next to it... though even if I left the DW in between it wouldn't be far.

Could I possibly sound any more indecisive?

Given your plan, I'd be doing prep beside the sink. The view and the company would be the attractions. I would keep the sink cabinet (and sink) to a max of 30" and add the 6" to that 30" space. The other thing you could consider is an 18" dw?

You can do 18" and 30" on either side of the cooking surface and that will work out well - but maybe not for prep... I'd guess that space will become a landing zone and/or the place du toaster, can opener, etc...

Why would you choose to prep with one arm smacking into the ref?

Use the right side more or center isle. On left side i have a built in Jenn-aire griddle/grill. ( love it )then have about 12in of space where we set the coffee pot.

Yanno bmore... I guess I just never really thought about it. I automatically thought stove/prep. It was really while cooking last night that it dawned on me. I have no objections to an 18" DW though kinda want to keep the larger sink base since I hoped to put a trash under there. What do you think of swapping the DW and sink? That would give me 54" of prep over there and the sink would be closer to the baking area. Not perfect with the 6-8" curve in to the baking table but workable? If I switch to 18" and 30" by the range, you're right, I can see me using my food processor, can opener, and whatever there. Toaster oven will go by the coffee center on the 18" deep cabs.

I have equal space on both sides, 30". I do tend to use the right side more, mostly because my peninsula which is my main work area is just to the right of that, and that's where my appliance garage is as well.

However, I do use the left side sometimes for certain functions, and would not want to give up that space.

So although I do favor one side, I am very glad I have both.

My former kitchen had about 10" on either side and I HATED it.

for me, the side i use the most is directly linked to my being left handed - i use the left side of my range almost exclusively to prep....if i used the right side, i would be cutting etc. with my elbow over the burners...the same can be said for my prep sink - there i use the right side (no fear of being burned) and can easily scrape peels, etc. directly into the sink...in planning our counter space, etc as we planned our renovation this is something i was very conscious of

Elyse,

If I remember correctly, we are about the same height. Have you ever prepped on a 32'' high counter? For me it makes all the difference! Using a chef's knife at 36'' my wrist bends more than 90 degrees (up) to clear whatever I am cutting/chopping. At 32'' my wrist doesn't bend at all when I raise the knife. It is so much more comfortable, and I have more strength cutting using more than my hand. The revelation came when I began prepping on my Napanee Kitchenet. Now I use it exclusively when prepping, and baking and EVERYTHING! The new kitchen has a 110'' x 30'' x 32'' high island at which I will do all the pre-cooking and some pre-baking work. The cooktop, breakfast bar and cleanup areas are 36'' high.

My suggestion is that you work on a lower height prep table before deciding on your layout. I suspect you will like the bakers table for more than baking. It would be really frustrating to plan one layout and discover, after the kitchen is built, that another works better for you.

If you use the baker's table for all prep, think carefully about the location of your only sink, as well as the size of the sink. With only one sink, it fills up fast when I am cooking/baking a lot! Then the dishes spill out on to the counter. You would want the mess away from the prep area. What is in the 12'' cabinet to the left of the baker's table? Could you slide the baker's table to the wall and incorporate the 12'' cabinet into the 9'' bridge between the sink run and the baker's table? Flip the sink and the DW. That would give you 21'' to the left of the sink and 54'' to the right of the sink.

I often have an electric appliance (rice cooker, steamer, breadmaker) going when making a meal. Could you slide the induction just a bit to the left (closer to the baker's table, too) and increase the run between the range and fridge for space to do breading, put electrics, etc.?

Just thinking out loud! It all depends on where you prep ;-)

Judy

Judy,
That 12" was a whatever unit. I had been thinking of a 12" pantry/broom pullout. I could most definitely shove the baker's table down and add the 12" next to the sink. What a great idea! You're right... I'm barely 5' tall and at times have stood on my tip toes at my standard height counter. I wondered if I'd end up using the baking table for more then baking. For me an 18" cab is the perfect width for utensils. I think an 18" drawer unit next to the stove would work out very nicely and functionally. That would increase my space to 30" between the range and frig. I don't think I"d be happy with less then 18" on the other side. I really want to keep the 36" sink base to accomodate the largest singe bowl sink I can find!

Elyse,

It's so cool how one 'found' piece, such as your baker's table, completely has one rethinking the kitchen layout. I agree, get the largest sink you can! Kohler has as 48'' utility sink that I want so badly in my kitchen, but it won't work. Paula Deen has one in her TV kitchen. And, yeah, keep some space on the other side of the range. Are you still considering the Kenmore induction range? I'm so tempted by a range vs. cooktop and oven combo. American Range has a 30'' and 36'' hybrid (gas & induction) step-up range. It's strange, don't know if I would like it because the back row (gas) is even higher than the standard range. Being so short, it would be a stretch! No one admits to having one on the Appliance Forum. Judy

I'm hooked on the notion of an induction range and will anxiously wait to see who else comes out with one by summer. I gotta believe that if Electrolux makes an affordable one that others will jump in. The actual layout is pretty much the same... I'm just tweaking base configuration. I sure hope I end up liking this table when I'm done. I got my paint samples from Farrow and Ball today!

If you move the baking center down then you will have 12" on one side of the sink. Talking about large sinks, are you looking for a single or double sink? Franke has several 36" single sinks and so does Blanco. M favorite large sink is the Fireclay sink from Kallista in the Michael C Loft collection. Someone here had this sink but I think Kallista stopped making it. It was a single 42" sink. I intended to also take baths in it when I was not washing dishes:-)

What is the configuration of the 18" deep wall unit? Is it upper and lower cabs with drawer underneath or tall cabinets? How long is the wall?

Good luck!

I didn't read every post on this thread, but from what I did read I have to say I disagree with the handedness issue; I gave this a lot of consideration when I thought we were going to redo our kitchen last year. Being left-handed, I use only the right side of my stove so that as I'm chopping various foods I can quickly put down the knife and give the pan a stir with my left hand, which is closest to the stove. To me, it would be very awkward to prep on the right side and have to move over to stir with my left hand.

homepro... I was considering a Silgranite sink... single bowl... the largest that'll fit structurally sound in a 36" base (learned that from live wire!). I'm planning to make the 18" run uppers and bases. I want to keep the coffee pot on there and the toaster oven. I'll keep mugs and coffee stuff there... maybe some less frequently used small kitchen appliances. The wall is 48" long.

sjerin... Thanks for sharing your experience. Just shows to go ya'... I'm decidedly right handed... do EVERYTHING with my right hand. However, I've been in my current home for 11 years and prep only on the right side of my range so I guess it's what you get use to. I simply don't know any better. Since the frig will be to the left of the range, it'll make sense to have that be my longer run.

I'm soooooo excited about this coming to fruition. I think that after the holidays we'll start moving forward finally and have the bearing wall removed and beam dropped in. Then the REAL fun will start!

24" isn't enough room for me to comfortably prep, so if it were me, I'd choose to do 30" on the side most convenient for me to work (ie closer to fridge and/or sink).

I am in the middle of a mid-do now (medium sized redo of the kitchen) because the ultra genius architect who designed the kitchen for the contractor from whom I got the house decided (incredulously) in a nice sized kitchen (about 20 x 12 or a bit larger) to abut the stove to one wall (zero counter space to the left) and then place the sink a whopping 1" (yes, 1 inch!) to the right of the stove.

It was making me insane.

I've just moved the stove to a place where I can have about 25" of counter top on both sides.. I am using BOTH sides.

Remodelfla/Elyse, if you haven't seen posts from me on the same subject in other threads, I'm one of those raving about a 32" baking center, not just to bake but also to chop veggies and such. I'm 5'2" and it's a very, very comfortable height for me. My baking center is on my island directly across from the range. HTH.

I just came in from the garage sanding sanding sanding my baker's table. My fellow shrimpie people are getting me excited about the prospect of prepping at a comfortable height for me. The table is 32 1/2" tall with the thin (1/2" I think) wood top covered in trashed zinc. I was thinking of having DH cut 1" off all the legs. First, to give a fresh new end as the edges are real ragged from it's age. And, once I add the marble top; I figure it would offset the additional height. How thick is a marble top... usually...

Altho I feel your pain karmic, its just insane enough to be funny. Hopefully, instant karma happened to him!

I think you could flip the sink if you wanted to. It's a better deal with the 12" cabinet placed there.

Trash under the new wave sinks tends to be a bit iffy. The sinks are deeper than they used to be and a lot depends on how the plumbing is run and whether you have multiple drains, a garbage disposal, insta hot, tapmaster, etc. Your plumbing is going to come up through the floor - so one side of the cabinet is for sure going to be filled with pipes. I'm just saying you might want to look at it beforehand.

Rock is either 2cm (3/4") or 3cm (1.25").

Remodelfla,
Just a question, where is your microwave or will you have one?

I agree with bmorepanic about the structure of the plumbing being really important to the ability to have trash under the cabinet or not. Also, look for sinks that have the drain towards the back and to one side (Franke GNX110-28 comes to mind). If you have a 12" cabinet on one side of the sink, you can use that for trash cans. If you go down to an 18" DW, that can go up to an 18" cabinet for a large trash pullout.

Regarding the height of the prep area, you can always adjust the height by using adjustable legs. I have included a link below, you will have to figure out how to integrate this into your baking center. This gives you flexibility in leveling the cabinet and also changing the height as you go along!

Good luck!

Here is a link that might be useful: Some example of levelers

hi homepro... I'll have an advantium which will also work as a MW. That'll be above my baker's table. My baking center is going to end up being a vintage baker's table I bought off of craigslist and I"m restoring. It's a 6' long table and a bear to refinish! I'm going to consider and price out the 18" DW since it'll just be two of us. That may just work. I think a 12" cab will be too small for trash... don't you?

Since it's just the two of you, a 12" cabinet is not too small for trash. Do you recycle? This really cuts down on what goes in trash containers. I am single and take out the trash twice a week and it is never full. The recycle goes out twice a week too and that is pretty much full of paper boxes and plastic bags. You will still have space that you can use under the sink but it may not be practical for a trash can. I did make an assumption that you are going with frameless cabinets. If not, larger cabinets will be needed for a trash pull out.

Good luck!

Here is a link that might be useful: Two examples of 12

I have a U-shaped kitchen that is open to the other rooms, so unfortunately symmetry was important. "Unfortunately" because I would dearly love to have an extra 2' on the RH side between the sink and the stove, where I do 99% of all my prep.

I have 5' measuring straight across the corners on either side. What makes this work for me despite the heavy use of one side over the other, is that I have a center island kitchen cart within a step behind me. Without it, I'd be lost!

jkom51-- I don't quite understand: you say that there isn't enough room on the right side of your stove to prep? Wow, I do it on an 18-inch counter, with a little help from a small space near the sink. Do you mean prep for cooking on the stove only or all food prep?

sjerin, I do virtually all my food prep on that 5' counter to the right of my stove. It may look like sufficient room - but my kitchen totals 30 linear ft of countertop, so it's pretty frustrating that 5' of it gets 99% of my daily usage!

In my next kitchen (ha, ha), I will do 30" deep counters on at least one side. I should have taken a photo of what that 5' counter looked like this morning - I was doing seafood crepes, banana bread, two quiches and turkey soup, pretty much all at once. Stuff was piling up on top of other stuff!

I guess I can see how that would be tough if that was your only area for prep. Though my 18 inches is my primary area, I have @3 feet across the way to use also. Yes, 30"-deep counters would be mahhhvelous! Shoot, wish I were eating at your house today, or rather yesterday--that all sounds so yummy!

Because of this question, I paid extra attention to where I prep the last couple of days. I don't use either side of my stove as prep area. Instead, I tend to prep on the counter across my small galley kitchen, next to the sink. I have about 36 inches to the left of my stove and 12 inches to the right. Across the kitchen, I have 48 inches of counter space, and that sees the bulk of my work.

I realized that I do this because it's easier to clean up there. The garbage is at the right hand end of the 48 inch space and the sink is to the left of it.

If you're even an eensy bit claustrophic, I'd recommend putting the 30'' section to the right of the cooker & 18'' between cooker & refrig. That refrig looming up would make me feel uncomfortable in that space.