some suggestions for optimizing the layout/space in my new kitchen
Ian Lipsky
8 years ago
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herbflavor
8 years agopractigal
8 years agoRelated Discussions
Optimal new kitchen layout = moving main drain line??
Comments (2)With a basement moving the drain line is no big deal, but it depends upon which code your under and where the current vent is located... In a worst case scenario we may have to get a little creative in establishing a vent, but rest assured your project is doable....See MoreLayout suggestions for my medium sized kitchen?
Comments (44)Oh, so glad you've moved DW left and range right. Good point on how you can just switch furniture back. Isn't it nice to have that kind of flexibility? I think it's coming along nicely. I notice you have mostly cabinets on your lowers. Please consider doing all drawers except sink base. A quick search will yield many discussions here at GW about lower drawers. It's one of the only things we all agree on. Drawers are so much more accessible, you can quickly find things even in the back, and they actually hold more than shelves. If you need to stack things, the draw sides hold them together and it's easier to lift up the things on top to get to the item you want lower down than digging through a cabinet. Also it saves a step over opening a cabinet door and then digging, or opening a cabinet door and then pulling out a roll-out shelf, because you just open the drawer. Simple. Easy. To determine your storage, you will need to do some work but it will be worth it. Determine where you want to store things. Items used in a certain location should be stored in that location. Use-in-place storage. Example: at your prep counter, you should have all your bowls, colanders, knives, and any other gadgets you might use during prep like can opener, shredder/grater, spoons, whisks, whatever you normally use. This way you can stand and prep and never have to walk across the room for something. It makes prep quicker and easier. If there are things you sometimes use when prepping but not often, you can store those things farther away. Stuff you very rarely use, can be stored even farther away. Once you have grouped together your items by where you want to store them, put them together on the counter and figure out what you want, for example, in a top drawer. Group them together and then measure how much space they need. You will need to know the draw depth of the cabinet line you're considering and then measure for drawer width and height. Then do this for second drawer, third drawer, etc. From this exercise you will know exactly how wide of a drawer stack you need, how tall the drawers, and whether you need 2, 3 or 4-drawer stacks. It's better to err on the side of a wider drawer than you need than a narrower one as you can always section off a wider drawer but you can't widen a narrower one. People who have taken the time to do this usually find that their kitchen is ultra-organized and easy to work in. It takes time but it's time well spent....See MoreNew House Kitchen Suggestions on Design/Layout
Comments (33)OK. here's what I was thinking when I discussed moving the BP, etc. Unfortunately, I do not have time to document the detailed analysis, but if you read the Kitchen Design FAQ threads linked below, you should be able to see why I did what I did. No through traffic in the Prep Zone, Cooking Zone, and Baking Center! Note: I would have preferred to switch the refrigerator and ovens on the bottom wall, but I wanted to recess the refrigerator to allow you to have a larger refrigerator and there wasn't enough room in the wall below where the ovens are. . Zone Map: . Kitchen Design Best Practices/Guidelines threads -- These threads explain best practices/good design guidelines for items such as work zones, aisles, island/peninsula seating, etc. These threads will help you understand questions/comments you will receive. Layout Help -- FAQ for asking for layout help. It has a sample measured layout as well as a description of the other information we need [Included for reference] . Kitchen Design Best Practices/Guidelines threads: Kitchen work zones, what are they? http://ths.gardenweb.com/discussions/3638270/faq-kitchen-work-zones-what-are-they Aisle widths, walkways, seating overhangs, work and landing space, and others http://ths.gardenweb.com/discussions/3638304/faq-aisle-widths-walkways-seating-overhangs-work-landing-space-etc How do I plan for storage? Types of Storage? What to Store Where? http://ths.gardenweb.com/discussions/3638376/faq-how-do-i-plan-for-storage Ice. Water. Stone. Fire (Looking for layout help? Memorize this first) http://ths.gardenweb.com/discussions/2699918/looking-for-layout-help-memorize-this-first . How do I ask for Layout Help and what information should I include? http://ths.gardenweb.com/discussions/2767033/how-do-i-ask-for-layout-help-and-what-information-should-i-include ....See MoreAnyway to optimizing spacing in this section of the layout?
Comments (41)When you build a 1.5 story like this, you spend a lot of extra money to have a much worse house in every way that matters. The attic rooms were originally for SERVANTS because the space sucked so much--or for children if you were kinda broke and only for you if you were really broke. In the rafter era, they were dirt cheap spaces provided that the roof was simple (and it was). In the age of trusses and overly complicated rooflines, they are major money for a space that still sucks....See MoreAnnKH
8 years agoIan Lipsky
8 years agofunkycamper
8 years agoIan Lipsky
8 years agoIan Lipsky
8 years ago
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