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Critique Kitchen Remodel

6 years ago

After some preliminary talks with a few GC's and a few architects, it's looking like we're going to go the route of moving our kitchen into the existing family room, shifting the dining room over and putting the family room where our old dining room was. See previous post. The architect that we've hired is going to use the attached idea that we've drawn up as the basis for one of three potential options for redesigning the first floor to make a larger more functional kitchen. I'm looking for feedback on this kitchen layout. I think we've tried to account for appropriate spacing / flow but would appreciate the advice and input of those more experienced.

Zoomed in to see all of the impacted areas

Zoomed in to see Kitchen only

Zoomed out to see whole first floor

Comments (9)

PRO
User
6 years ago
Stop with the purple on black please! It's unreadable. Please post conventional black on white diagrams.
rantontoo
6 years ago
When I enlarged the diagrams, it was much easier to read. I remember your previous posting. I am so glad you were able to make this change...it will be awesome.
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Please do not ask Lowes anything technical. That's just buying trouble. You may or may not get a correct answer. But the odds are on Not. I say that as a former renovation supervisor with the company. My colleagues didn't even know what a TCNA manual was, much less own a copy. The answer to your question is another question. Is the wall masonry veneer over a stud wall, or is it solid masonry? You cannot make the studs behind veneer go away in the clearance requirements. If they are closer than the 6" allowed in the "material sandwich" behind the range, then no, you can't use the island trim. You would need to use the backguard. If that is a masonry wall to which you are applying tile, then yes, you could use the island trim. But, your tile will discolor from the high heat adjacency. Just like the stainless back guard will discolor from heat. Removing the window stool and apron, then applying tile to the whole wall is your easiest approach to deal with any wood encroachment from the trim into the safety zone. Then replace the stool with the same material that you are doing for your counter. Or tile. But that isn't a Lowes's tile guy kind of job. They won't accept the liability. You need a private sector professional tiler with some skills beyond tile flatwork. And the counter fabricator needs to coordinate with the tiler as well. This is the world's smallest GC job, or else you need to coordinate things.
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Love the idea with blocking the space! It is helpful! Sorry no experience with the refrigeration. In my ideal kitchen I am not sure which maker but I would do one stand up refrigerator and then another stand up freeze like I experienced as a volunteer in a small community kitchen/ restaurant. When it comes to depth you can always have the contractor pull the upper and lower cabinets farther from the wall and have a deeper counter. (and Yes I lived in a house for 9 years that had had this and it was fine.. it was not a lot more maybe 4"). Are you going to have a separate icemaker? Our last house had two of them in a huge french samsung. It was overkill. We hardly use any ice. Our present house with ice in the french freeze - we did not have the plumber connect it with the remodel as that is like number one issue with any frige. We have the good old fashioned trays and if party just go get a bag or two. As for the question: do you think it’s okay to have a kitchen eating space in view of the formal dining space? I think it is fine and it happens a lot in newer homes. I am not a fan of multiple eating spaces personally and encourage others to think of their dining room as a flex space (and say hey put in some built in bookshelves just in case it goes den or the kids need a workspace for projects with the table pad underneath). I suspect you have an older home? If I had your home I would put a divided light french door in-between maybe with water glass if you want to obscure.
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cpartist
6 years ago
Agree. It's hard on my aging eyes to read this.
mama goose_gw zn6OH
6 years ago
Very nice plan!
csupdate
Original Author
6 years ago
I'm sorry, I had no idea it was going to be a challenge for many to see with the layer colors we had chosen in the drafting program. Attached are hopefully better pictures.

Zoomed out to show areas that are trading spaces

Zoomed in on kitchen area only
cyc2001
6 years ago
Hi, plan looks great to my amateur eye, but I would like to offer a few thoughts. Your dishes seem kind of far away from the dw. Would you want to store them to the left of the sink instead? Also- Offset drains are a good idea to maximize space under the sink - looks your trash is going to be under the sink. You might consider a left offset drain instead of right offset, so the trash isn't in front of you while you're prepping on the countertop to the left of the sink. People will come into your prep space and make you move so they can throw things away. Ask me how I know. :) Creategoodsinks has some cool left offset drain workstation sinks that I'm eyeing for my hopefully-someday remodel. Good luck!
cpartist
6 years ago
Nice plan. Only thing I don't love are the 2 24" drawers to the right of the sink, but I can't see a solution.

How wide is the island?
mama goose_gw zn6OH
6 years ago
Dish storage is in a perfect spot for a helper to unload DW, or gather dishes to set the table, while the cook is prepping. Left of sink is the prep space.
csupdate
Original Author
6 years ago
It's 41.5 inches wide as drawn. Are you thinking the 2 stacks of 24 inch drawers are too narrow to be optimally used for prep items? Should we consider something like one stack of 36 inch drawers and then have a 12 inch bookcase opening to the range side to store cookbooks?

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