Kitchen Layout Critique Request
I’m attaching the current elevations from the Ikea kitchen planner. (Don't worry we will not put the wall cabinets on top of the window!) I am fighting with the planner a bit, so I made a floor plan in AutoCAD with proper measurements and some notes on what is what.
Details:
- Updating our kitchen with new cabinets, appliances, etc. The layout must fit into the same footprint as the current kitchen. So we can't really move the peninsula. (The floor is different underneath.)
- We will be using Ikea Sektion cabinets with custom door/drawer fronts, and we are limited to their cabinet sizes. We want the corner cabinets with lazy susans which are both 38 inches on both sides. We are using one of those in each corner of the U.
- We will be doing the work ourselves but are handy enough that we can move appliances a little bit from our current configuration. However the sink will be staying by the window. The refrigerator needs to be next to the large pantry and the cooktop and oven/microwave will be staying on the current wall.
- We are only two adults living here, but extended family is here often and there are times when two people are working in the kitchen at the same time. I’m thinking one person can be on each side of the sink when that happens.
Our issues:
1) We are mostly happy with the layout with the exception of where to put garbage and dishwasher. But if you notice any glaring problems with the rest of it, I’d love to hear about them now!
2) Our dishwasher is currently at the end of the peninsula. I don’t like it there because it is far from the sink. I wanted to put it to the left of the sink, since that will be close to our plate/glass/silverware storage. However if we do that, there is only about 18 inches to stand and put things away. I think that would be too tight. The d/w door open would probably hit the drawers also. (We plan to put those in the 30” cabinet on the peninsula.) We moved it to the right of the sink which means it’s not next to where things will be put away. I think that is ok, because at least they will dry and clean by then.
3) We want a pull out garbage, and wanted it where the D/W will go. Currently it is in the peninsula and that gets annoying when people are over. There is a lot of asking people to move when you need to get in there.
We are considering putting it in the 24” cabinet in between the sink and the corner cabinet. We only have 28" in between sink and corner cabinet – not enough to really do two cabinets and have one be the garbage. The Sketion cabinets have a 24” waste/recycle set up, but the cans are HUGE, which we do not need or want. It seems wasteful to use that entire cabinet for the garbage/recycling, so we are thinking about trying to set up a pull out underneath the left side of the sink.
We will be doing a large one bowl sink with an offset drain. We need to have a Reverse Osmosis system there but we won’t have a garbage disposal, so there should be room to have all plumbing on one side and garbage on the other. I’m not sure we want the garbage under the sink, but again, don’t know if I want to give up that 24” drawer cabinet there either.
We can put the recycling in the larger pantry. I don’t want to put the garbage in there because I want it easily accessed while cooking.
Wow, that was long! Sorry. Just trying to give you the facts as they stand. I'm open to any ideas/feedback. Thanks!
Comments (10)
mama goose_gw zn6OH
8 years agoI had to go searching for lisa_a's under sink pull-out, but I'm not sure it will fit with your plumbing specs.
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Kitchen layout critique
Comments (16)Stacy, If you're going back to the drawing board, try a layout (among other variations) that follows how your food as it flows through the kitchen. (Sorry to be boringly posting my familiar theme, again!) Where does it come in the kitchen? Where is it stored -pantry, fridge cupboards? Then imagine a path that extends from the storage to prep > Have prep sink nearby or on the direct pathway to prep area (to wash those veggies or add water to the frozen peas or wash your own hands after handling the food). Many people find trash is most important here rather than at dish-scraping point near DW. HAving two trashes is OK, as well Cooking point (with at least one oven right under the hood to capture smoke and smell from roasted or broiled meat) > Handy storage near stove area for those items that are dished into directly from stove. Could be individual plates, or platters, depending on your style of everyday service (no need for all dishes here, just whatever pieces the food is usually put in or on before it goes to the table). It's better to have to walk into the the pantry to fetch a rarely-used pot/pan, than to have to walk to get the dishes you plunk the food on at every meal. > Path to food eating area > Path back to main clean-up point (with DW, trash if desired, obviously sink, etc.) This should be away from pathway between food storage and cooking/prep. It's good if there's dish storage nearby for easy of emptying DW. But don't store serving pieces (plates or platters) here if it means you have to walk away from cooking to retrieve them. Instead take those steps to their storage place at the (calmer, less critical???) point when you're just putting things away. When the food is done, the service dishes should be immediately at hand. For the accessory zone of a separate baking area, do a version of this same planning. Figure where to put your eating area after you've worked out your cooking flow plan. After all, it's a kitchen not a dining room, right? Think food flow, first, then populate an efficient plan with all the goodies you see in kitchen-porn pictures. If you start with all the goodies then you'll end up designing around them and that subordinates the work flow to the stuff arrrangement, if you see what I mean. You will still have pretty, but pretty based on efficiency, not a list of wanna-haves. Less angst, too, because less chance you have to give up on something your heart is really ,set on, or worse pivot the whole function of the kitchen around a feature that drives the design without making it easier, or more pleasant, to get your family fed a thousand times every year. Also no kitchen design is ever completely perfect, from the efficicency point of view, but don't give up until you've wrung every morsel of ease-of-use out of whatever spatial constraints you have. I think some of the biggest gains come in repeatedly tweaking the plan even after you've got the basic outline of the zones. The little changes you work out now while you can still make small alterations will lessen the regrets later. Even after you've got the bones, try things like walking through your most-common meal preps: draw the paths you'd take on your proposed plan. Think about where the other people will fetch up. Make cardboard boxes the size of your drawer interiors and stow your stuff (or try to!). Forget storing "likes with likes", store stuff according to where you use it first, feel free to break up sets. It doesn't usually cost any more to work the kinks out at this stage, so you can be as lavish with your thought and consideration as the most expensive custom kitchen ever created. Have fun, L....See Morekitchen layout critique
Comments (47)Definitely measure out your pots/pans/lids to get an idea of how much space you really need. I have 1 large and 2 medium-sized Dutch ovens, 4 pots of varying sizes, a steamer insert and a double-boiler insert, 4 frying pans (from large to small sizes) and a griddle in a 30" cabinet. Lids go in the drawer at the bottom of the range. Plus a few pieces of my larger Tupperware-type items. Of course, your cookware may nest differently and you may have more or less items, so measuring is important. If a few of my lesser used items didn't fit there, I would keep them elsewhere. I think it's really only necessary to have your most used items right at hand....See MoreRequesting a layout critique for open Great Room.
Comments (10)Could you please post a full-floor layout? It will give us a better idea of the flow of the floor as well as a better idea of how the Kitchen, DR, & LR relate to the rest of the house. What about windows? I don't see any on your second layout. Are you changing windows in the existing space? If not, are you willing to consider it? It would be very helpful to see where they are now - and that includes measurements. The following Kitchen Design FAQs may be helpful for understanding comments that may be coming your way shortly. Please read the "Layout Help" FAQ - it will explain about posting a measured layout (with all measurements) and the full-floor layout. I do think you stated your goals pretty well already. Layout Help: 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 . Kitchen Design FAQs: Kitchen work zones, what are they? http://ths.gardenweb.com/discussions/2767031/kitchen-work-zones-what-are-they Aisle widths, walkways, seating overhangs, work and landing space, and others http://ths.gardenweb.com/discussions/2767035/aisle-widths-walkways-seating-overhangs-work-and-landing-space-an How do I plan for storage? Types of Storage? What to Store Where? http://ths.gardenweb.com/discussions/2767036/how-do-i-plan-for-storage-types-of-storage-what-to-store-where . Ice. Water. Stone. Fire (Looking for layout help? Memorize this first) http://ths.gardenweb.com/discussions/2699918/looking-for-layout-help-memorize-this-first...See MoreKitchen Design Critique Requested
Comments (9)you can leave 12-15 in counter left of range to expand the counter between range and fridge a bit. you can use single sink to give some overhang or another drawer stack at right of sink/ you can reduce the 53 aisle to 45 inches for 2/3 of the distance... then the last 1/3 distance approx, give a jog so you have the 30 inches maintained by the arrow by the staircase corner....53 in aisle the whole length is generous but not overly so..if you want to leave the straight run thats not any harm......you just have a few options..... Instead of the full 113 inches of pantry behind .....try splitting it up and insert some casual high situation like this for a couple stools . You dont want the stools on island but do you need the full 113 in of cabinetry against the wall? hybrid/mixed use might be cool. 48-50 in of this for a stool or two then finish up the 113 in with the cabinetry you envision. A high up lift cab can be placed above this ledge w the couple stools if you want more storage. answer about your question ?reasonable? the issue would be the fact the breakfast bar does not get used. You have space.... I would be keen to ditch the bar probably not try a peninsula its kind of the same thing all over again. Keep working with the long dimension you have with these runs . I like something right down the middle .....good counters/pendant lights as described.....etc.... .question is eeking out a bit of seating which I thought would be great but you have to decide that for yourself....See More
Lisa
8 years agolast modified: 8 years ago
funkycamper
8 years agoI'm pretty sure Sektion makes sink cabinets with drawers designed specifically for garbage underneath. If you're handy, they could be modified, if needed, for your RO. Personally, I've never had a kitchen big enough where I've been willing to give up a lower cabinet for garbage. I've always kept it under the sink. Instead of a drawer, I use a garbage container installed inside the door. It's handy and removable when you need access to plumbing, etc.
Regarding your DW placement. I would do anything to keep the DW out of the prep area. Almost anything but sacrifice a goat at midnight to Satan. I have that situation now and if my world's slowest remodel ever progresses, it will be moved outta there. It's the biggest irritation in my kitchen and one of my main motivations for the remodel. If I'm prepping to the right of the DW, next to range, and DH is loading/unloading the DW, and I need to use the sink. Grrrr! Sure, he closes the DW and steps aside but I usually need to do this several times during prepping and the time wasted adds up and the aggravation builds.
I've tweaked your proposed layout below only to illustrate what the kitchen in my previous home looked like regarding the DW. Yeah, I stood in that teensy area with the red spot. I doubt it was even a full 12" wide. Narrower than you or Mama G I would stand there to put the items away that went in the poorly drawn upper corner cabinet. Then, because the fridge blocked exiting, I would close the DW and exit, then re-open the DW to put the other items away that were stored in other parts of the kitchen. It was tight but not a big deal and I would take that set-up any day of the week over having the DW in the prep area.
Oh, I also would not go with a sink smaller than 30". I would rather make that red spot area to stand smaller than lose those inches in the sink. 30" is wide enough, just barely, for someone to do some prepping on one side while someone else does a bit of clean-up on the other side. I doubt you would be able to share a 27" sink.Of course, we're all different. You really need to think through which situation would work best for you. I wish I were creative enough to come up with a sink/DW placement superior to either option but I'm not clever enough to do that within your placement restrictions.
AnnKH
8 years agoLisa
8 years agofunkycamper
8 years agoLisa
8 years agoStan B
8 years agofunkycamper
8 years ago
mama goose_gw zn6OH