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Please look at my layout & offer advice

7 years ago

Please help me by providing your feedback. I live in a small
ranch and the attached floorplan is my current (30 year old kitchen). When you walk in the front door (a few feet
to the side of the kitchen window) there is no real foyer. You go left and you’re in the living room,
straight to the den or right to the kitchen. In other words, stand at my front
door and you have a view of the entire house except bedrooms! (Not a complaint...it’s
a tiny house but full of love).

It’s an eat-in kitchen, the table in front of the window. On
holidays I put in two leaves which really fills up the room! There is no dining room. I use the expanse of counter to the right of
the sink to set up a buffet when entertaining. I’d like to add a bar area
across from the kitchen table to use as a bar / drink station which again will
be helpful when entertaining. Buffet, as you can see, is often more practical
then sit-down when we have lots of family over!

I’ve attached a layout done at a local kitchen place that I
like a lot. We want to keep the gas where it is (moving a foot or so is ok) to
minimize expense. It’s not like there were a lot of options. The picture of the fridge is a bit
misleading. It will actually be an integrated
French door bottom freezer in order to save as much space as possible. There is a microwave drawer next to the
dishwasher.

Are there any changes
/ tweaks you would make to better things? I’m planning on white shaker cabinets,
marble look quartz countertop, stainless steel appliances. And speaking of appliances, would you panel
the fridge since it’s rather close to the front door? If I panel the fridge do
I have to panel the dishwasher for continuity?

We have lived here for 33 years and will retire here.

Than you in advance for any input!

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Comments (10)

mama goose_gw zn6OH
7 years ago
Have you considered combining the drinks area and buffet on the range wall, so that you have more continuous counter? The fridge could go beside the DW, so that items to be prepped go directly to the sink then the counter to the left. To get more counter space for prepping, you could incorporate a mobile cart, which could be housed under the buffet counter, and pulled out when extra prep space is needed--having only two feet of prep space would not be enough, IMO.

When buffets are not being served, the long counter could double as a baking counter, with plenty of room for lining up baking trays and cooky sheets. I have an 11' counter in my kitchen that serves the same purpose.
mama goose_gw zn6OH
7 years ago
This type of cabinet would look nice for the pantry and cabinet over the cooler. (pic was posted today by smm5525, on another thread):
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Please look at my layout!
Q
Comments (7)
If you're prepping on that small space b/c of lack of water, then your new layout is not correcting that problem. Either you need to concede that you won't be prepping at the sink and plan accordingly, or do something about the lack of water...i.e., consider adding a prep sink to the island even though you like the "unbroken" look. I don't think making the counter BB is going to solve the problem....which, btw, will defeat the purpose of having an "unbroken" look. And remember, this island is going to be much bigger. If you think your kitchen is going to be a multi-cook kitchen, then a second source of water isn't a bad idea. I'd add the sink on the end of the island facing the cooktop...close to the outside aisle. This way you can bring food from the refrigerator directly to the island and prep. You will then also have a source of water near the cooktop. I wouldn't put the sink in the middle since then it is going to break up your workspace and if it's in the middle you may not be able to have someone working at the cooktop and the sink at the same time. The overall layout is pretty good...although I do think you need more space behind the island where the seating is b/c it's a major thoroughfare....I'd like to see at least 4' As I'm sure you've read on other posts, I think the MW should be in the perimeter of the kitchen along w/the refrigerator...both should definitely be IN the kitchen but easily accessible to snackers w/o interfering w/work in the kitchen. Is that wall b/w the refrigerator and oven necessary? You say the hutch is actually 5' wide...is it b/c the wall is actually longer than you show? You asked if storing dishes separately and far away from the DW is a problem...I'd have to say yes. I would actually like to see a narrower hutch and move the refrigerator down the wall some (toward the table & chairs). Then, I would put your MW either undercounter (MW drawer?) or mounted next to the refrigerator on the kitchen side. What are all those little walls along the hallway that leads to the stairs? Is that small cabinet(??) across from the island 9" deep? What did you plan to store there? It might make an acceptable Message Center--not the best b/c I think it should be at least 12" deep, but doable if you have nowhere else. Is that a desk I see next to the chair in the TV room? Will you actually use it? Or, will it just become a junk collector? Many people here have said they'd never do a desk again b/c it's usually better at attracting junk than being used to pay bills, etc. A Message Center provides space for phones, charging station, keys, calendar, etc. so you may not need a desk.
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Comments (10)
I'm not big on landing space requirements for fridges, but do like a little counter workspace around the microwave and toaster oven, especially since you'll be taking things across a pretty wide and possibly busy aisle. I could consider that a personal preference thing and I think it could work, as it's far from the worst situation I've seen in a kitchen plan...As a matter of fact, I think it's noticeable because your plan is otherwise so nice. ;-) But to be truthful, I feel the area you have in the toaster oven spot is tight to use for anything--in width and because of the deep cab above. You have a lot of pullouts, and thought I happen to love full walls of storage and cabinetry like that, I'd prefer to have open counter from the fridge to the dining room wall. I tried and tried to design myself a way to hide our toaster oven in our new (current) kitchen. But I knew we use it so much, and with cool down time, it'd always be open, so I gave in and let it be visible, but easier to use. And I bought a nicer toaster oven. :-) Where will your dishes be stored? That's a biggie for me...to have dish storage and dishwasher in close proximity to each other. Like I said, though, it looks pretty nice...An enviable and wonderful kitchen!
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jubillee....nice design and you've done your homework. I would also recommend having only 1 step instead of 2 steps for the transition from 3'6" to the tanning shelf and to the sitting bench. We originally did not have a step from our 3'6" depth up to the 18" tanning shelf depth and added 1 step during gunite after we seen how much of an effort it was to step up to the 18" depth from the 3'6" depth....2 steps is too many in my opinion. By the way...we use that step all the time and are glad we did it. I see you call out a transition tile between the two different plaster colors. That's exactly what we did but to hide the transition tile and make the transition look more natural, we wrapped the plaster around the edge of the tanning shelf and placed the transition tile on the vertical edge of the tanning shelf instead of the horizontal face which would have been easily visible when looking down at the tanning shelf...hope this makes sense. It appears from your depths that this may be a sport pool with the 3.5 to 6.5 to 3.5 depth profile....are you considering a volleyball net in the middle of the pool...just curious because I did not see the volleyball anchors. Regarding pumps, I would recommend a separate pump for the waterfalls and bubblers and its size will depend on how large your waterfall is...your plumber or local expertise can help with this size selection. For the filter pump, slower speeds will result in better filtration, reduced energy and longer cycle times which is generally good for salt water pools and chlorine generation. I would recommend a 2 speed or variable speed for this task. Hope this helps!
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Please look at my kitchen layout!
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Comments (11)
Let me preface my critique with the comment that just b/c you're a one-cook family now does not mean it will stay that way...as a matter of fact, you should encourage your boys to learn to cook since most young people today live on their own for a few years b/f settling down...which means both boys & girls should be learning to prep, cook, & clean up (as well as laundry, taking out the trash, & house cleaning). Who knows, you may even have a future chef! In our family of 6 kids, my younger brother actually likes to cook more than any of the rest of us. One question first...If the counter b/w the ref & ovens is really supposed to be 12" narrower, does that mean the aisle b/w the island & that counter is really 4' and not the 3' noted on the plan? (That would match the 15' kitchen width) And, just to verify, the kitchen is 11' x 15' not counting the pantry & ovens area (i.e., to the back of the cooktop wall). My first comment on your current layout is the location of the DW relative to the cooktop...they're right across from each other. I know you have 5' aisles, but it's still an issue for someone working at the cooktop w/the DW open...if they step back there's a good chance they'll back into the open DW. If they have boiling water in their hands, it could be disastrous. I recommend you switch the DW & trash if you stay w/this layout or similar. Next, the island. If you want seating for 4, then you need a island 8' long/wide...2' per seat. Since this is your forever/4 teenage boys home, plan for seating 4 adults... I'm on your side...no MW over the cooktop! Regarding the MW location. Have you considered a MW Drawer? They mount under the counter. Another option would be to get a range and single wall oven instead of a cooktop & double wall ovens. If you did that, you could put the MW oven over the wall oven in the oven stack. It would also give you more storage above and/or below the ovens. Based on your comments, I suspect the layout you have right now will not meet your needs and wants...Rotating the island may work since your kitchen is wide enough. You could even add a 12" deep pantry or 12" deep pantry cabinets. Note that if you have seating and an aisle w/traffic and cabinets/counters, then you need at least 54" b/w them, preferably 60" - 66". So, doing the math, 12" pantry + 42" aisle b/w DR wall & island + 40-1/2" deep island + 60" aisle + 25-1/2" deep counter in front of window = 180" = 15'0" Something like this: Layout #1 Issue: DW is pretty far away from all storage...so unloading the DW could be a chore. AND, the island is a barrier island b/w the sink & refrigerator. Or, with the DW switched: Layout #2 While the DW is now closer to storage, it's now b/w the range & sink. And, the island is still a barrier. Layout #3 This is probably my favorite, but you may not like it b/c the cleanup sink is in the window (w/a 6"-8" bump out to give you more room behind the sink). No more barrier island & DW is somewhat close to storage. Visitors can see the view as can the person cleaning up. While prepping, you can visit w/your visitors or someone in the DR. And, the kitchen has potential for being a multi-cook kitchen. The only negative is that while prepping your back is to the window. Other than the DW & dish storage issue, the only other glaring issue I see is the view...yes, you'll be able to gaze out at the mountain while working, but the poor souls sitting at the island get to look at the DR wall & pantry! But it's late & I'm tired, so maybe someone else from the west coast will chime in tonight! To mitigate the barrier island issue in the first two layouts, you could add a prep sink in the counters along the window. It also mitigates the DW being b/w the sink & range...it still is, but now you have a second water source so it's not a real problem anymore. Like this: Layout #4: BTW...your plans call for a 32" cooktop. The standard sizes are 30" & 36". Yes there are some 32" cooktops out there, but your choices are limited and I don't know what the availability will be for them in the future (if you have to replace it down the road). If it were me, I would go w/either a 30" or 36".
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cpartist
7 years ago
Mama that is brilliant and gives so much more working space. Additionally, I would consider building in a banquet under the window and on the 38" space to the right of the window for the table. That will also give you more space for guests to sit, especially since if you add the pantry/buffet wall, it will narrow your kitchen a bit more. By building in a banquet, it will save you some room.
practigal
7 years ago
Is there a window on the wine cabinet side of the refrigerator? If not, I think I would make that a floor-to-ceiling pantry - it doesn't seem like you would use that countertop very much by getting rid of the uppers and expanding your windows on the window side. But this raises the issue, can you change the shape of any of the windows from the outside?
just_janni
7 years ago
Mama's plan is pretty cool! You get a TON of real working room in there and it's more cohesive, I think. And the designer's plan doesn't give you a nice expanse of counter for the buffet (I think that uninterrupted flat plan will make the room feel larger too.

One thing about the designer's plan that is weird is the full height pantry right next to the fridge in the middle of the wall. I realize it's being used as a separator, but depending on what you are putting in that cabinet - it might not be ideal since it will be a little warm due to being right next to the fridge. I have a pantry right next to fridge and it's not really recommended for the stuff I have in there (spices / oils)
User
Original Author
7 years ago
Thank you for your responses! . I'm heading off to work now and will be back late tonight. At that point I'll re-read and respond. But I wanted to make sure I let you guys know how appreciative I am! It's so important for me to do this right!
bpath
7 years ago
When you put in the table leaves, which direction does it go? Two things I wonder: is there still room when the counter extends across the whole bottom wall? Will the refrigerator next to the DW be intrusive?

What if...the entire bottom wall were the kitchen, a lockable mobile cart for an island, the table is by the window, and where the sink is now is a beverage center? (Could even have a little bar sink/prep sink there, since the plumbing is there)
User
Original Author
7 years ago
Hi Mama goose…At some point in this process one of the
kitchen designer’s we spoke with moved the fridge to where you suggest. To be honest, I shot the idea down rather
quickly…I guess I’ve been staring at it for so long in the same place it just
didn’t look right. I did not really “see”
how much more continuous counter space that would give me on the stove side, perfect
for a long line of buffet and bar. Much
better than having people criss-crossing back and forth. I will have to now
give that serious reconsideration. I’m not sure I’d need the mobile cart too,
though it is quite innovative! I do love the look of the bi-fold larder!

cpartist…I’ve been considering the banquet under the window
and although it would be fine for our family of 3, I worry that seating is too
limited when we have guests. I usually
extend the table to seat 10-12 (although its often squishy)! I usually don’t mind people grabbing a dish
and eating in the living room or den but on Thanksgiving I love to have at
least the adults seated at the table. Crazy that I’m trying to design for the 6
times a year we have a lot of dinner guests!

Practigal…The only window is the one you see behind the
table. It’s the front of the house and
can’t be changed.

Jannicone…I never gave consideration to the fact that the
fridge would give off enough heat to effect food in the pantry. I mean it certainly makes sense! I do like where Mama placed it.

bpathome.. When I extend the table it goes the long way, towards
the living room; not from window to counter.
The designer changed the depth of the bar area to 18” to give me some
additional space. Not sure if the fridge next to the DW will be intrusive. I’ll
have to think about it and let my husband weigh in on that. I’m so mesmerized by that long counter on the
other side if I move it! I have to say
switching things around so like you suggest is another interesting
thought. I’m such a visual person I’ll
have to have my husband draw it out for me for consideration.

Well ladies, you all gave me a lot to think about. I guess nobody ever said this would be
easy! But it is fun! If you think of anything else I’m all
ears. I’ll keep you updated if I make
any more changes. Sincere thanks to all!
mama goose_gw zn6OH
7 years ago
last modified: 7 years ago
Here's bpathome's idea (minus the cart), which now gives you two nice prep areas, but less continuous counter. And you'd need to add plumbing on the long counter. I made the top run 12" shorter, to provide more space for the extended table:

I mentioned my buffet/baking counter--we have a large family gathering every month, so I planned the kitchen around it. The set-up has worked very well.
cpartist
7 years ago
I usually extend the table to seat 10-12 (although its often squishy)! I usually don’t mind people grabbing a dish and eating in the living room or den but on Thanksgiving I love to have at least the adults seated at the table. Crazy that I’m trying to design for the 6 times a year we have a lot of dinner guests!

Simple solution for the 6x a year. It's what we did at holidays. We had two of those sturdy folding tables we would store in the basement, (or garage) and we'd wind up eating in the living room for those few times a year. Beautiful table cloths hide what's really underneath.

What happened was everyone congregated before dinner in the kitchen anyway so this made it easier. We served buffet style and carried it into the living room.

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