Trouble finding KD – pls help with layout
Am E
8 years ago
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autumn.4
8 years agoRelated Discussions
thoughts on KDs kitchen layout options?
Comments (35)I thought this was your kitchen, not the KD's kitchen. Many KDs will try to talk you into what they want to do...and it's not necessarily what's best for the client. They don't care, after all, they don't have to live with the results. [Not all KDs are like this...there are also many that are responsible and do care about their clients...like most of the pros who post here. But, there are many KDs that are not/do not. I know, I ran into a few during my remodel journey.] Is your KD saying a 10.5" overhang is OK (30" - 1.5" - 18" = 10.5")? Is s/he a Certified Kitchen Designer (CKD)? (No, there are no guarantees on "KD quality" even for a CKD, but at least they had to have enough knowledge to pass the certification exam.) Even 31" still only gives you an 11.5" overhang. Here are some numbers.... 30" wall run/refrigerator/range + 31" island + 25.5" wall run (w/counters) = 86.5" 161" - 86.5" = 74.5" 74.5" / 2 = 37.25" aisles...and one of those aisles will have seating backing to pantries & hutch/counter Even making the aisle b/w the range side and the island 36" only gives you a 38.5" aisle on the other side of the island. (If the range & refrigerator are on opposite sides, the aisles could be worse.) Remember, too, that if you have only 18" cabinets, that means your island workspace is only 19.5" deep if someone is sitting at the island...maybe less since you will have such a shallow overhang. So you're also sacrificing workspace. Personally, I'd rather have deeper drawers in the island than I would the pantry. Pantries generally work much better with shallow shelves than they do with drawers or ROTS (roll out tray shelves), deep or shallow. The island location, OTOH, is a great location for pots & pans, prep tools, etc...and they usually work best in drawers, not shelves. Is she suggesting the 18" deep island base cabinets be drawers, ROTS, or stationary shelves? I had stationary shelves in the base cabs of my old kitchen and accessing anything that wasn't right in the very front (first 9" to 12") meant I had to either get on my hands & knees or contort my body. I know I will never, ever have stationary shelves in base cabinets again (unless they're no more than 12" deep). Is it really crucial to have seating at the island? How about just one seat at the end (where the curve is)? That would be a place for someone to sit and visit with you while giving you the entire depth of the island as workspace as well as allowing the narrow aisles to work better (no seats). One thing to remember, don't be "penny wise & pound foolish". I.e., don't cut corners just to save money. The "bones" of the kitchen (and DR & "kitchen table") are more important than some of the furnishings. In fact, some furnishings can be put off until more money has been saved. Look at what you can postpone until later so you can get the basics done right. Things like a backsplash or decorative doors on the ends of cabinets or expensive faucets or even new appliances (if the current ones will fit and are in good working order) can be postponed until later. The kitchen's design & cabinets, OTOH, are arguably the most important items to get right from the very beginning. One last thing. Since your aisles and seating are very tight, be very, very sure all measurements are correct. In your case being off by even a couple of inches could be an issue. Measure from at least three heights...near the ceiling, half-way down the wall, and toward the floor. Measure from various points along each wall as well. It's rare for all walls to be perfectly straight and plumb. You need to be sure you have the smallest measurement so you know what you really have to work with. We've all given you our advice on how to have truly functional kitchen. It's now up to you to decide what to do with this advice...heed it or discard it. This, after all, is your kitchen. You need to decide what's important to you: adequate workspace, adequate aisle widths, functional storage, good workflow, comfortable seating, etc. Just make your decisions based on good information. That way you will be making informed decisions by weighing the pros & cons of each choice. You will know going forward what compromises you made and will not later say, "why didn't someone tell me?" You are the one who will have to live with and work in this kitchen every day, not us...so it has to meet your needs and wants. Good luck and keep us posted on your progress!...See Morehow many hours would it take a KD to design a basic layout?
Comments (28)thanks herb. I understand what you are saying, but for the life of me what I can't understand is why a sink is so offensive! How many feet away does a cleanup sink have to be to not be offensive to diners? People are going to see the sink from everywhere in the kitchen, dining room, AND family room. If people hate being by sinks so much why do they always congregate in the kitchen? So much I don't understand. People always talking about hiding dirty dishes. I put my dirty dishes immediately in the dishwasher. Then I wipe out the sink so it's clean. ah well. Let me ask you this: do people who design their kitchens with you typically mind if their main cleanup sink faces a wall with no window? Maybe I need to be more open to this idea. It really bothers me though. In my own plan the only place the sink can face a window is if it's towards the dining end of the kitchen. The only other spot I see as an option is in the island, offset towards the opposite end (far away from the dining) maybe two feet away from the edge of the island, with the dishwasher being on the very end of the island. My prep would take place to the right of the sink at the 5 foot expanse of island, across from the range, or next to the range on one side or another. Then I could move the wall ovens to the spot closest to the dining area. Snackers could access the fridge, a snack counterspace and the dishwasher all outside the prep and cook zone. something like this except swap the trash and dishwasher and perhaps i don't need a prep sink, or perhaps the prep sink should be on the other side of the range: [img][/img]...See Moreappliance help, pls? not borrowing trouble, but...
Comments (13)There is more than one way to approach it. First, how soon do you see yourself doing the large, big ticket items like cabinets and floor? Is the electrical up to date? Does the floor plan layout work for you? Those are important answers. Doesn't make ANY sense to do cabinets if you have to open walls to redo plumbing and electrical later. If you plan to do it over a period of just a couple of years, three at the most, and you have recession proof jobs, I would replace appliances as they go with what you really want. If you can see it taking 5 years or more, styles and your preferences might change and you might want something different by then, get used appliances. If there is little change expected layout wise, you don't plan on adding on or that is not a realistic option, and you plan to keep the current layout, a floor is a little less risky than otherwise. In that case, though, I would still consider buying extra to put away, or, if you go with wood, go with site finished in something easy to get like Oak, maple or Cherry, knowing it will need refinishing later on to blend into new areas if there are any. I don't know what your current kitchen is like, but if the layout is fixed, I wouldn't live 5 or more years with cracking, loose tiles or orange 1970s vinyl flooring, for example. If needed you can go with something neutral like wood that can be stained light or dark later to match your new decor, or something inexpensive like peel and stick tiles that you can just pop up and replace without taking much of a financial hit when the time comes. If you have really bad cabinets, I would consider doing that first, even if it means going with Ikea and saving up until you can do that and buying the least expensive reliable used appliances for now in order to do it. If you have perfectly usable cabinets, you can easily wait on that. You have to decide which "big ticket" item you need the most desperately to make the kitchen functional and livable. There is almost certainly some rational way to do that first, whatever it is. I gave appliances away for free, a working range and dishwasher, so a couple of people out there don't have that to worry again about for a while, now. :) Let us know what the situation is and what you hope to do over how long and you will get much more useful advise....See MoreFirst KD layout! Would love input!
Comments (29)"What is the purpose of the deeper cabinets along the fridge run? Is it to mesh better with a standard-depth fridge? Or to make more room for the microwave and Breville?" The deeper counters were for two reasons: (1) To make the standard-depth refrigerator look more "built in" and (2) To give you more counter space for the Breville oven and MW. Both will take away workspace depth, so it would be better if you have a bit more depth. MWs hanging from an upper cabinet can be "in your face" when working on the counter, so the additional 3" gives you "breathing room". Regarding the MW - I much prefer the drawer - even to one on the counter! We will always have a MW drawer from now on if at all possible! (We plan to build a retirement home in a few years and a MW drawer will definitely be in the plan!) ++++++++++++++++++++++++++++++++ Regarding what you "see" from the front door - based on your comments, you will be happier seeing the DW than the range. How wide is the range? Keep in mind that any corner appliance will take up a lot of wall space. A 33" oven cabinet, for example, requires 48" on each wall. A 30" range will require b/w 42" and 45" - plus 6" or more filler b/w the range and the adjacent base cabinets to ensure the oven door and all adjacent drawers/cabinets will open fully. A 36" range will take even more than a 33" oven cabinet! If the range is a 30" range, it will be a one-person range - 2 people will not be able to cook at the same time. In addition, anyone working at the range will be a barrier to someone trying to get to the refrigerator. You also have a lot of wasted (and expensive) counter space to the left of the sink - why not make your whole kitchen usable, not just a small corner? +++++++++++++++++++ "...My husband and I are both island-preppers, period. We just don't use the perimeter counters for primary prep, especially for anything going onto the stove...." What is your current layout? That may be why you only prep on the island right now. Do you really want to be bumping elbows and competing for the prep sink? If you're prepping something for the range, wouldn't it make more sense to prep next to it so there's less carrying of the prepped food around the Kitchen?...See Moreweaver2
8 years agoAm E
8 years agoAm E
8 years agoautumn.4
8 years agofunkycamper
8 years agolast modified: 8 years agoAm E
8 years agomama goose_gw zn6OH
8 years agolast modified: 8 years agoAm E
8 years agomama goose_gw zn6OH
8 years agolast modified: 8 years agoLavender Lass
8 years agoAm E
8 years agoAm E
8 years agoweaver2
8 years agoAm E
8 years agomama goose_gw zn6OH
8 years agoAm E
8 years agomama goose_gw zn6OH
8 years agolast modified: 8 years agoAm E
8 years agofunkycamper
8 years ago
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