Kitchen Design Help....please?
boyurboy
8 years ago
Hello to all! I am desperately hoping for help with designing our kitchen. My wife and I recently relocated from Ohio to Connecticut, and our new home is in need of de-1980's-ification. We have some constraints, the most major being that we do not want to move doors, windows, hvac, or plumbing. We are good with losing the soffits and with rewiring as needed, and we plan to remove the tile floor and replace with ... something.
We cook most of our meals each week, and my wife loves to bake. We do not have natural gas or propane here currently, so we are thinking about an induction cooktop (lusting after the Thermador freedom, but 4.5k is a bit steep for me...) and double wall ovens. We eat most meals in the dining room, so an eat-in area is not something we require. We thought about incorporating an island, and I did an Ikea layout that shows the general idea we had.
The space is 12'7" x 17'4", with 4 entryways and 2 windows, one of which is a series of double-hung which are only 29-30 inches off of the floor. I have done a drawing of the room floorplan (minus all current appliances and cabinets), and I will attach photos of the current look. Our refrigerator is new and is staying (Samsung RF261Bxxxx which is about 35.75 square including handles).
Any ideas at all are welcomed at this point. We will not start the project until after the holidays are over.
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Comments (16)
boyurboy
8 years ago
Carrie B
8 years agoRelated Discussions
14x19 kitchen design help please
Comments (25)Wow, this thread got busy while I was drawing. Here's my suggestion for you: I kept the back door but moved it to the far left end. Clean-up area is under windows. The working portion of your kitchen is book-ended by fridge at one end and double ovens at the other. I nixed the nook - just not enough space for comfortable seating - for island seating but I like your latest versions of a table butted up against an island, too. I gave you a more gracious entry to the DR, mimicking the entry to the LR. That entry is bordered by large (est 99" tall, hopefully you're doing custom cabs) pull-out pantry cabs to give you lots of storage. I couldn't tell what kind of fridge you intend to purchase so I opted to err on the side of caution and assume a standard depth fridge (box, doors and handles approx 35" deep). If you plan on a counter-depth fridge, you can increase your island by 4" of so (CD fridges are about 31" with box, doors and handles). I went with the recommended minimum aisles of 42" for a one-butt kitchen (the GW way of saying one-cook kitchen). 36" isn't deemed wide enough for today's appliances. For instance, DW doors are taller so take up more aisle room when open....See MoreKitchen design help please
Comments (65)Let me just say a word about the budget vs. function vs. time vs. other priorities issues. And this is intended toward no one in particular, just my general musings on such matters. Big projects can be bit off a chunk at a time. There's no reason a project has to be completely done first in order to enjoy being in it and working in it. If incremental changes are done that improve function AND if one cooks regularly, because they like to or have to, the joy of the increased function can outweigh the negatives of cheap, temporary finishes, unfinished areas, and other aesthetic issues. I know because I'm going through it for the second time in my life. Each step was planned to be done in a way that we're never without an appliance or access to water for more than a few hours so we have never been unable to cook for more than a meal at a time, not days or weeks at a time; and each step has added better function to the space, was done at a minimal budget and, most importantly, each step has increased function so much that I'm filled with glee each time I use my kitchen. I've tripled counter space and now have counters where I actually need them. That's huge. Sure, they're plywood right now but they still work just fine and I have a dedicated baking center. DH is now finally making progress on putting in the plumbing and electric for the new location for the DW and the clean-up sink so that will be another huge step and I'll finally have a dedicated prep area with no DW in the middle of it. We started the kitchen remodel in late Sept. 2014. We're not even half-done. I estimate it will be spring or early summer next year before we're done with the structural and layout work and then we'll start working seriously on aesthetics. Doing it this slow way yields a lot of positives as we started with a good plan through the efforts of the folks here at GW, but we are able to tweak it a bit here and there as we live with it and discover small changes that improve the function and future aesthetics, and we are able to shop sales, salvage, Habitat Re-Stores, and other low-cost places to help us keep the cost down enough where we are able to pay as we go, not going into debt or drawing from savings to pay for it. If we had done a rush job to get it done quickly and with minimal changes to save costs, we would not be ending up with such a great kitchen that is absolutely worth waiting for. The functional changes and changes that do impact aesthetics for the better even though things aren't finished and we have no real counters, currently have mis-matched cabinets, are so worth it that I don't even notice that my counters are plywood. I bask in the function and how good I know it's going to be when it's done. I can wait. Delayed gratification can be a good thing. I'm not sharing this to chastise but, rather, to offer a different perspective that might make sense to you. Or maybe not. YMMV. I just want you to have a nice kitchen that you enjoy working in....See Morekitchen design help please
Comments (11)Oh Wow! Thank you! we got this house in August after a full year and a half of haggling with the bank over the short sale. We just loved the house. The house is solid and beautiful but needs some major cosmetic help. We've put about 40k into the outside, tearing down rotten barns, reseeding and fixing up the back yard where the 2 barns were (we kept the original barn which is in not too bad shape and used to house horses), replaced the roof, new boiler, and are currently redoing the front porch to look the same as the original. Luckily the widow of the original owners son, who grew up here, lives across the street and remembers how the house looked mostly. Here are some more pictures of the entire kitchen. I do want to keep the cabinets the same and getting a wood expert is a great idea. I hate to think of painting them. The dining room side has the original shellack (sp?) which has bubbled. My husband loves it, me not so much but I can deal. It's bubbly looking and darker in places. All of the wood on the windows and trim is kind of like that. I'm so glad that the 2nd owner (we're the 3rd) kept things as original as possible. The kitchen itself is not large, but the dining room is a good size. In the spring, we are going to re-shingle the house with cedar shingles and then paint them...no idea on color for that either but I think just plain cedar shingles would be weird looking. I will attach a pic of the house itself too. Our budget is not huge and part of that 40-50k we've spent has gone into gutters and some outside repairs, we'll be working on this house forever and would mainly like to do the bathrooms and kitchen first. The floor is a fake wood cheap linoleum and the island top is formica. The kitchen sink used to be on the wall with the windows but was moved to the island. When we do the outside in the spring, we are going to replace that window with either a picture window or some kind of bay window. I am also thinking about putting the sink back over there but don't know if that is doable and I kind of like it being in the island...THANK YOU ALL for ideas and help! We are totally lost and the one interior designer we brought in and paid wanted to paint the cabinets in 2 different colors or replace them entirely....not going to happen! When you enter the kitchen from the staircase, you have to go down 3 steps to enter the kitchen. Same with the foyer. The downstairs bathroom is also there facing the staircase. I don't know why all of that (bathroom and staircase) is raised like that but it was how it was built so there is a reason. And yes, I made my own window treatments....and they are sheets. I can't really sew either. I'm sort of waiting to see what we do with those windows before I get window treatments. The door by the stove goes to the basement and also has a tiny hallway that takes you to a door to the foyer. The other door opens to the pantry where the washer/dryer and shelves are. The third door by the windows is just a closet....See MoreKitchen Design Help Please
Comments (7)Some things to keep in mind... Even with the Mudroom doorway moved to the Office, you still need more than 44" b/w the seats and the counter and ovens - especially the ovens! Think about trying to open an oven with someone sitting right in front of the oven - not just in the way, but also exposed to the blast of heat that exits the oven when it's opened. I would prefer at least 54" b/w those seats and the ovens, but 48" might be doable - since you have no young children. (I probably would not do it, but it's up to you.) The only Dining Room is the space b/w the Kitchen and Family Room and it appears to start where the Pantry starts - which means there needs to be enough room for a table and chairs. So, you need an aisle b/w the island (if you have one) and the start of the Dining Room table. I recommend a minimum of 48" if you plan to have a chair on the Kitchen end of the table, 54" or more if you have seats at both the island and table back-to-back. . Here's my idea. It only has one seat, but I don't think your Kitchen can support more than that - not if you want wall ovens. (Zone map at the end of the post) . "...the possibility that we may reconfigure/enlarge that space and possible change the entrance to be into our current office..." It moves the Mudroom door to the Office. I think your idea of enlarging the Mudroom space is an excellent idea! The Office doorway isn't moved, it's just made a bit smaller. It's 35" in my layout. I suggest a sliding door b/w the two rooms so you can leave it open or close it - and the door will not be in the way in either position. The Kitchen... Aisle widths are pretty good. They're b/w the minimum for a one-cook Kitchen (42") and a multi-cook Kitchen (48"). The island could be made smaller to give you wider aisles, but I didn't want to make the island so small that it wasn't worth the space it would take up. If it's too small to really work at, then it just becomes a useless obstacle in the middle of the room. If, on the other hand, it's big enough to work at, it provides useful space and is worth being an obstacle in the middle of the room. Note that it's not a barrier island b/w the refrigerator & Primary Prep Zone or refrigerator & Cooking Zone, so it is useful. The aisle b/w the cooktop and island could be wider if you pushed the island "down" 3 to 6 inches, but then the table will need to be pushed "down" the same amount. Also, be careful not to put the seat in front of the oven - assuming you keep the seat. There is also plenty of room around the table for traffic to/from the door to the outside deck, Pantry, Foyer, Dining Room, Family Room, Mudroom/Office, etc. . Island seat...there's only one seat and it's located so it's not in front of the oven and where someone sitting in the seat won't be in the way of people using the Kitchen or going to/from the Office & Mudroom. Two seats won't fit - first b/c the island would need to be another 6" wider and, second, b/c you don't want a seat that's in front of the oven or in the way of traffic going to/from the Kitchen and Mudroom/Office. If you had another seat, I'd want another 5 or 6 inches of aisle width behind the seats. If you don't want the seat, and you don't really need it b/c the table is so close, then you gain another 24" x 15" of cabinet space - it could be a 15" wide spice pullout that pulls out toward the cooktop. . It has two Prep Zones, each with a nice stretch of workspace: Primary Prep Zone...b/w the sink and cooktop. There are 30 inches b/w the sink and corner (and includes the trash pullout) + 54 inches b/w the corner and cooktop. A very nice Prep Zone! Secondary Prep Zone...on the island. There's no immediate water source, but you can turn and use the sink behind it. I probably would have considered it the Tertiary Prep Zone if it weren't for the DW in the third Prep Zone. Tertiary Prep Zone...to the left of the sink. It includes the DW and is a bit far from the cooktop, so I consider it a third option, not second. . The Cooking Zone is protected from traffic and is next to the Primary Prep Zone and refrigerator. The ovens are a bit far from the cooktop, but they're located so there's no obstruction in front of them (e.g., island or seats!) and with plenty of landing space right next to them in the 30" of counterspace to the left (with 27" cabinets - base & upper). Optionally, you could include the MW in that 30" area - I suggest hanging it from the upper cabinet if you do so it doesn't take up valuable counterspace/oven landing space. . The Cleanup Zone and Dish Storage are separated from the Prep and Cooking Zones and ideally located near the Dining Room. There are 49" of counter space b/w the sink and the end of the counter run. . Dish storage is located in both the 24" base cabinet next to the DW and across from the DW in the island. I think there will be just enough room to have both the DW door open and the drawers in the island open at the same time. I strongly suggest they be all drawers. There have been several threads over the years that discuss storing dishes and glasses in base cabinets. One caveat: If you are a tall family, you may not like dishes stored in drawers; however, since you don't want an upper cabinet on the window wall, I don't think you really have any other option. I would not try to store dishes for serving/eating in the upper cabinets flanking the cooktop b/c it would draw people into your primary work space and those people will be in the way of someone else preparing a meal (prepping and cooking).! . The refrigerator is located on the periphery and is easily accessed from the Dining Room, Office, and Family Room without having to cut through the working part of the Kitchen. It's also easily accessed from the Primary Prep Zine and Cooking Zone. It's also nicely located when bringing groceries in via the Mudroom. . Zone Map: ....See Moreboyurboy
8 years agoCarrie B
8 years agopractigal
8 years agoboyurboy
8 years agoCabinets are not in great shape. They are 30 years old builder's spec, 1/2" particle board boxes. The shelves are sagging and the boxes are not in great shape. The big drawback is the corner cabinets have very VERY small doors for access and are blind corners. Per Carrie B's suggestion, I did a quick (close to) scale drawing of the main floor....windows and entry doors from exterior areas were added after my second beer, so dimensions are notional to give you an idea of where they are placed. So, as you can see...generic 80's center hall colonial.
sheloveslayouts
8 years ago
mama goose_gw zn6OH
8 years agolast modified: 8 years agoSince all ideas are welcomed, I'll lay an unusual one on you. I don't think you have room for an island and comfortable aisles--42" should be the minimum, but some folks prefer wider aisles.
This plan has a counter across the windows and above the heater on the side wall (if the heater is staying). The counter could be standard height, or could be worktable height (34" for me, but depends on your height), with room to store the rolling cart and a stool, if you'd like to sit while prepping. If you don't feel you'd need the rolling cart, that counter would have a great view, for seating for quick snacks.
I moved the tall pantry to the end of the open counter, moved the wall oven down so that it's not immediately in the entry from the DR, and put cabinets there--that would be landing space for the ovens, and maybe location for a coffee station, with dish storage above and below, near the DR. There is a counter next to the fridge for a landing space, and possibly MW shelf, but that section could be switched with the tall pantry. It looks as if that side of the room is visible from the foyer, so having the tall pantry where I placed it would block the view of an appliance (toaster, KA mixer, juicer, etc.) in the corner. ETA, KA mixer sparks another idea--the tall pantry beside the FR door could be switched with the wall oven, or could be a separate wall oven, and the long counter in front of the window a baking area.
I also moved the sink and DW down as far as possible, to give you more prep space between the sink and cook top. Without an island, but with lots of floor space, you might consider having deeper counter tops, for more room on counters.
YoungDeb's pivoting/rolling counter/bar:
Good luck!
boyurboy
8 years agoBuehl
8 years agoBuehl
8 years agolast modified: 8 years agopractigal
8 years agoboyurboy
8 years ago
lisa_a
8 years agoboyurboy
8 years agoI tried a free CAD program...I am a complete novice at it, here is kitchen floor plan converted to JPG:
I don't know if that will be clickable to scale up, so I am posting and hoping. I apologize if it does not work as intended.
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