Lose a BR closer for more functional kitchen?
Missi (4b IA)
5 years ago
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Comments (29)
sandk
5 years agoReece C
5 years agoRelated Discussions
Another redesign: Is this kitchen more functional?
Comments (9)Deedles, thanks for the encouraging words. Herbflavor, could you show multiple views of the area to the right of banquette Will this suffice? how about decreasing the 6-6 and widen the 3-6 path by changing the cut angle on the prep zone..longer and straighter to the right of prep sink If I make the counter longer and straighter, then I increase the dead space behind the wall, adjacent to the banquette. Also, I'd be pushing the peninsula further outside the informal boundaries of the kitchen and into the hall and dining room space. Hollysprings, It's still not enough aisle clearance to the right of the island and banquette, as that's a traffic route through the door. That door will see little traffic as it leads to a sunroom. The door to the rear sundeck and the rear patio is through the mudroom which is behind the fridge. If I want to grab an orange or lemon for my cooking, then I'll go out the kitchen door and pick one, but other than that the sunroom is not going to be a destination. I should mention that this is a one-person household, possibly with an elderly parent at sometime in the future. The only traffic flow I have to worry about is that of guests. You need to move the sink and window down to the left to get at least 24" of straight run space to put the DW on the other side or you will be constantly banging your hips against that corner and your prep will be interfering with the cleanup. I measured from sink lip to the wall where the upper cabinet (to the left of the sunroom door) ends and I have a straight run of 23". As you can see there is a 6" dishtowel cabinet to the right of the sink and there is no way that I can imagine my hips growing to the size where I'll be washing dishes and simultaneously banging my hips against the angled counter. My body flares out at the shoulders, so south of the shoulders I'm not worrying about wide hips. :) As for prep interfering with clean-up, I don't understand what you're seeing as the obstacle. To the right of the sink are 3 undercounter spaces, the narrow 6" cabinet, the volume in the undercounter triangle and then a 26" wide, 30" deep cabinet. This translates to a lot of counterspace on which I can stack dirty pots while simultaneously using the counterspace between the sink and the range. If I moved the sink to the left I'd be creating more dirty pot storage countertop space and sacrificing the primary prep zone between the cooking area and the sink. I can understand the need to sacrifice in order to achieve optimum balancing between work activities but I'm not understanding your point about why you think that the planned counterspace to the right of the sink is inadequate for clean-up. Would you fill in the blanks for me? I'd also put the prep sink on the island, and eliminate most of that angled peninsula to the right. The peninsula is the baking zone and I do a lot of baking. The cabinets there support that activity. Right outside the kitchen entrance is a wood-fired bake oven, so the bake zone is just a few steps away from that oven as well as the range oven. As you can see by comparing the before and after I moved the prep sink from the island to be closer to the peninsula. I felt that the island had the main sink close by and if I was cutting at the island I'd have to take a couple of steps to get to the short side of the island to use the prep sink when it was there or I could simply turn my body and take the exact same number of steps and use the main sink. Moving the prep sink to be closer to baking activities provided an enhancement to the efficiency of the baking activity by eliminating the need to walk to the island to use the prep sink for now it is to my immediate left. Secondly, it's not directly in the peninsula so I can keep my unbroken wide expanse of countertop. Thirdly, it's right next to the banquette so if an immediate need for water ever develops it's right behind someone's back. It's "pretty" but dysfunctional and is causing traffic blockage and not adding any real function to your work zones. You have the dysfunctional part right on the money but from an aspect that you might only be guessing it - it sticks into the dining room space and I'm grappling with a way to integrate the peninsula aesthetically. The actual function of the peninsula is quite high from how I'll be using the kitchen and as noted the traffic flow is a non-starter for a one person household. However, I did keep my eye on the needs of a future owner where there might be two cooks in the kitchen at the same time. The cook at the range, centered in front of the range, is offset from a helper who is centered on the island. They're close to each other but not bumping into each other. Same with clean-up. The only scenario I can foresee where aisle width becomes an issue is if there is a cook at the range, someone else at the peninsula and now both aisles to the sunroom or banquette are occupied and the person wanting to get to the other side has to choose which aisle to take. This scenario is pretty far down the priority list - prepping would be done more conveniently near the main sink or on the island than near the baking zone and if done there then the aisle would remain clear. If you all are seeing something that is not obvious to me, which is quite possible, then perhaps the solution is to narrow the island and thus buy increased aisle width there. This solution at least restricts the downstream effects to within the kitchen space instead of spilling over into the hall and dining room spaces. the main cook can have a choice of water sources to use for the main cooking prep. There is a pot-filler by the range. 70" deep drawers will need at least a 60" aisle space in order for you to pull them out. You don't have that, or anywhere close to that. The 70" drawers are not a design must-have, rather they're an artifact of the design. I have that dead volume underneath the banquette and in the cabinet right next to the banquette, so this is my attempt to access that volume. Obviously the depth of the drawers is going to be limited by the width of the aisle that they open into but I could also link the drawers like train cars in order to access the full depth. Simply pop out a drawer and then pull the deeper box into the now empty aisle. Not really practical for day to day use but if I can find something to store in the deep recess that I only need to access once a year or once every few years, then lifting the first drawer box out of the way in order to access the deeper drawer box is an OK solution. The alternative is to just make that dead space that I can never access. As already noted, this feature developed in response to dead space and wasn't a planned requirement, so a kitchen redesign in order to make these 70" deep drawers work to full capacity is simply not worth the effort. I could, as you can see, shrink the island in order to get a clear path into which the drawers could open their full 60"+ but the trade-off of accessing such deep storage only once in a blue moon versus losing island storage + counterspace which I would use far more frequently is a bad trade. decolisa, That's definitely something to keep in mind. I don't really know what I'd put into those drawers, but I have found that every drawer space in every kitchen I've owned has managed to be filled with something or other. lavender lass, It's pretty amazing that you remember all of my previous attempts at design. Thanks for the thumbs up....See MoreKitchen sink - tipouts or closer to counter edge?
Comments (16)I hope we never sell the place, or at least not for 20 years until after the kids are all gone, but of course you never know! I took some pictures today, here's the sink cabinet showing both the bumpouts (they are similar to the example that kompy found): And here's a closeup of one of them: I think they add interest to the cabinet, and I like them, plus the pattern matches other features in the house. I didn't think about pullouts, that could have been nice to have. Although I think we aren't losing any cabinet space - I'll have to look more closely, but I think they are just part of the front of the cabinet, so the interior still fills the space behind them. We also have the same thing around the range on the other wall. Hopefully the fabricators will do a good job on the angles!...See MoreWhich floor plan do you prefer for a more functional kitchen ?
Comments (57)Now that I zoom in the window, I see what you mean. Hard to tell since the plan shows a box, pic looks flat, and there's no interior shot. How to deal with it? Maybe leave that window as it is; The former front door could be a round or octagonal window, which would suit the house, and not put the stair hall on display lol! What I ment by recessed front door is, that part is stepped back from the front build line. Your "photoshop" looked like it was all even across the front on my screen, maybe it's must my screen (or eyes). Either way, I think it's a great idea :) I like some protection for a front door, and I suspect that the front door as originally built is right at the permitted build line, and adding an overhang wouldn't be allowed. So where you suggest it allows for an overhang of some kind, even if it's just a pergola....See MoreShould stove or fridge be closer to kitchen table?
Comments (20)lyfia- I'm going to measure the wall today to see how much it would stick out & if that would work- it's certainly an interesting idea. The sink isn't my cup of tea-- it's a little too large for the space and can't be centered properly under the window which kind of drives my OCD nuts. I did promise to let the previous owner know when we take it out so they can put it in their new house. Or maybe we can repurpose it in the basement laundry room. It won't go to waste. :)...See MoreJudy Mishkin
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