Cupboard/ drawer/pantry layout help needed
someday soon
8 years ago
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cpartist
8 years agoAvatarWalt
8 years agoRelated Discussions
Mudroom/powder room/pantry layout - advice needed
Comments (8)Given the limited amount of space you have, I think you've come up with a pretty good design. The main issue I have is that, in sketching your design I think you have underestimated how much space you need in the powder room and I don't think you have taken wall thicknesses into account quite correctly. It looks like you scaled your drawing to one square = 6". thus the walls around your powder room are only drawn about 2.5 to 3 inches thick. With 2x4 framing, walls are slightly over 4" thick once you get them sheetrocked on both sides. Then, you've sketched the toilet as being only about 16 inches from front to back. Round front toilets actually jut about 25 to 28 inches out from the wall and elongated ones jut as much as 32 inches out. Then, most codes require at least 21 inches of standing space in front of the toilet. Even a small, wall mounted sink will generally stick out 16" to 18" from the wall. So, with a toilet and sink across from each other, you'll probably need 5.5 ft (66 inches) from wall to wall in the bathroom. You might be able to squeeze the size down a few inches by using a small corner sink like the ones in the link below but I wouldn't try to make the powder room's interior dimensions less than 32" x 60" An exterior door is usually 36" wide (although it is possible to purchase 32" wide exterior doors) and it needs a couple of extra inches on each side for trim and hardware. You haven't taken that space requirement into account. All this means that, in order to fit into the space you have, your cubbies, cupboards, and bench are all going to have to shrink down a little bit. Those things are more flexible tho and frankly, I don't see any better options for using the space than the one you've come up with. Good luck! Here is a link that might be useful: small sinks...See MoreKitchen Layout - Help Needed with Drawers :)
Comments (7)It's easier to get stuff out of drawers than out from behind doors. But there are times when a door is best. What you need to do is inventory what you have in your kitchen now, and figure out where it will go in your new plan. Pots and saucepans go in deeper drawers; frying pans in shallower ones. Cake pans and pie plates can go on their sides in a drawer, with dividers in between to keep them from falling over. Items can also be stacked in drawers. I'm planning a drawer in my kitchen for rectangular canisters of sugar, flour, rice, noodles, oatmeal, etc. I measured my tallest container, and the cabinetmaker is building my bottom drawer to accommodate that size. Same with my Super Susan - one turntable will have enough clearance for my crock pot. If you have items that you think would work best behind a door, put one in. You'll be much happier in the end if you decide what is going where, and what you need space for, and design around that....See MoreKitchen, Pantry, Powder room layout help
Comments (46)Oh, this! ^^^^^^ That looks lovely. I don't think it needs to be centered. That looks great. As an alternative, you could build a hood that covers that entire short wall and then just place the working parts (fan, ducts) over the range. That may look better or worse but something you might play with. A lot of the kitchens revealed here have lack of symmetry because they achieve better function without it. Or they find a creative way to balance the lack of symmetry as you have with your utensil crock. A tall, narrow painting would look good there as well if you decide to go with a simpler backsplash although that might be too-too much on the wall if you go with a decorative tile-insert. I'm a window person. Even if the view is questionable, I'd go for bigger windows. The more natural light, the better, imho. Maybe install some kind of trellis to hide the hot-tubbers? For the first time in my life, I have no uppers and my seasonings/oils/sauces are in drawers next to my range. I just bought a couple of cheap spice inserts at the hardware store and a few cheap drawer organizers (plastic boxes) at The Dollar Store. Oh, I love it so much. I can open the drawers and find everything I need at a glance rather than digging through the upper cabinet. As I said, my fridge placement doesn't bother me either due to the pit-stop at the prep area. I hope you find the same with your mock cooking sessions. I like this plan so much better than how it originally started. I hope you feel good about what you've achieved....See MorePlease help: cabinet layout/oven height/pantry options/island size
Comments (13)@Sena01, yes that type of storage is exactly what I was thinking about for cookie sheets, but do you happen to have a vertical dimension for any of them? I wanted to see if I could fit them under the wall oven without its being too high. The mixer lift…I think probably not; it’s not that big a deal for me to lift it up on the island, as long as I have a cabinet there to store it in. If I add up all the numbers on the south wall, I get 209, at least if I added correctly. There are a couple of places where I sort of randomly put in 2” (like around the fridge) because I wasn’t sure if those sidewalls would need extra reinforcing. @Joseph Babcock, you are probably right about the position of the sink, but I really dislike them in islands (I know this is a personal foible.) plus I truly use all the available space on the island when I am baking, especially Christmas cookies and I can see the back yard from the sink’s current position.. When the oven door is down & I’m taking something out of the oven, I just have to pívot to my left and the island is right there for hot things. Same applies to the microwave, situated above the oven. Since the front door is on the same side of the house as the garage door/back hall and we have no young children at home, that “back” opening to the kitchen only gets used when Mike and I are bringing in groceries, but I can see how it might be a problem if more people lived here. @Patricia Colwell Consulting: thank you for your advice. I did not realize that Houzzers such as yourself would think that my previous specific questions on lighting placement and vent adaptation to a vaulted ceiling would be considered as the same subject as the oven height and cabinet layout, although you are certainly correct in that it is the same kitchen. My apologies. I perhaps erroneously assumed that the title of the former posts would prevent anyone from reading a separate question further down in the comments. I created the drawings posted, not a cabinet designer, so if you want to blame someone for faulty design, please feel free to blame me. This is only the second time in my life that I have done it. I realize that some people prefer their spices in drawers; I prefer mine at eye level in an upper cabinet. I used to have my oils in a narrow upper cabinet by the cooktop, but with the larger hood, I’m not sure that’s possible; I’ll look again. I think I allowed 4” between the hood & upper cabinets, but I would have liked 2”. I’m not sure how narrow cabinets or drawers can be before they look “off”. As it is, the difference in height between the uppers and lowers seems off-balance me, although that seems to be the style. The space in the middle of the kitchen has worked well for me when I have had multiple people cooking or setting out, as in community Christmas cookie baking and potluck dinners. I would probably feel differently were I the only cook in the kitchen or if I had’t lived with U-shaped kitchens most of my life. I thought I had drawn mostly drawers on the lowers, but perhaps that wasn’t clear or I got confused at the end about how many drawers versus cabinets to have. I need at least a couple of lower cabinets for the tall stand mixer, iced tea jar, and tall dry dog food containers. And maybe for the slow cooker and the tall stock pot? The induction cooktop specified no drawers under it…seemed weird to me. I don’t know if I drew the drawer under the oven tall enough for cookie sheets (14 x 17) but I know that I want the oven high enough so that I don’t have to bend over for the middle rack. Finally, although you are undoubtedly right about the wisdom of hiring a kitchen designer, between the contractor charging triple what insurance allows, having had to replace my car (totaled by Ian’s flooding) and a failed (but unfortunately very expensive) contract with a designer—not a cabinet salesperson, by the way—I don’t feel that I can risk any more. Right now, we have just gotten drywall. I need to come up with a kitchen plan because even if I turn it in tomorrow, we won’t get it until mid-June. I understand that what I end up with may not be a kitchen designer’s ideal, but I am working under constraints—on a slab that local plumbers have advised not to rip up for plumbing changes, with a basic layout that should its footprint change much would involve ripping out and replacing the tile throughout most of the open-plan house, and I’m trying to get back in our house before the next hurricane season starts at the end of June. Any help in doing that is much appreciated....See Morefunkycamper
8 years agomama goose_gw zn6OH
8 years agolast modified: 8 years agodesertsteph
8 years agosomeday soon
8 years agoJillius
8 years agomama goose_gw zn6OH
8 years agomama goose_gw zn6OH
8 years agolast modified: 8 years agomama goose_gw zn6OH
8 years agosena01
8 years agomama goose_gw zn6OH
8 years agolast modified: 8 years agodesertsteph
8 years agolast modified: 8 years agosena01
8 years agoJillius
8 years ago
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