Helps, walls going, new kitchen, ideas please
Aaron Trigg Painting
4 years ago
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4 years agolast modified: 4 years agoAaron Trigg Painting
4 years agoRelated Discussions
new kitchen plan-need ideas please
Comments (2)Have you checked the Finished Kitchens Blog (http://finishedkitchens.blogspot.com/)? Re: seating NKBA Guidelines recommend the following for seating: Kitchen seating areas should incorporate at least the following clearances: 30" high tables/counters: Allow a 24" wide x 18" deep knee space for each seated diner and at least 18" of clear knee space [overhang] 36" high counters [counter-height]: Allow a 24" wide x 15" deep knee space for each seated diner and at least 15" of clear knee space [overhang] 42" high counters [bar-height]: Allow a 24" wide x 12" deep knee space for each seated diner and 12" of clear knee space [overhang] This means that if you only have 4' to work with, you will only have room for 2 seats...3 in a pinch (but it will be uncomfortable for teens/adults). With 5' you could probably squeeze a third seat in if you have small stools. Do you have a layout for us to look at? If you're willing, we may be able to help you with this...you'd be surprised how creative we can be! If you eliminate the wood burning stove, does this mean you will not have FP in the house? I love a crackling wood fire in the winter...especially after being outdoors in the cold! Even though we live in the Mid-Atlantic, we still go through a significant amount of firewood each winter! When I was growing up (outside of Buffalo, NY), we loved coming in to a crackling (& roaring!) fire after playing in the snow. The same holds true when we go skiing...love that fire when you come in off the slopes! Here is a link that might be useful: NKBA Guidelines: 9: Seating Clearance...See MorePlease help with backsplash ideas, and sneak peak at new kitchen
Comments (29)I haven't seen that granite in person, but wow yours is so glossy and beautiful. Love the way it looks with your cabinets; the peninsula looks soooo pretty. Don't like the marble BS with your granite. Agree with palimpsest that the scale and pattern of the movement is too similar to that in your granite. They'll end up fighting rather than complementing each other. Of the glass I like the one in the middle. More neutral than the others and looks to go very well with the color of the floors. I don't think it's stark. The subway is a great shape that melds with the traditional ( transitional?) style of your cabs, but the glass has a modern feel and goes well with your fabulously glossly granite which is the star in that kitchen. Keep it simple. BTW, no matter what the backsplash or what the GC says, no No NO to the 4" granite BS! If you have more of the glass tile, yes please post a picture with several in place so we can see how it looks and please show us whatever else you find!...See MoreKitchen layout help please - new kitchen
Comments (17)Here's my layout - very, very similar to Sena's. It provides three separate Prep Zones, all with approximately 60" of workspace and access to water. The primary Prep Zone is in the island with the Prep Sink and across from the cooktop. The two secondary Prep Zones are on either side of the cleanup sink. If someone is also cleaning up, then the secondary Prep Zone on the DW side will not be available until cleanup or unloading the DW is complete - but the one on the non-DW side is still available for use. Dish storage is on the Pantry side of the kitchen with 15" deep uppers as well as base cabinets. This location puts the dishes close to the DW for ease of unloading as well as on the side of the kitchen opposite the Cooking Zone and two of the Prep Zones, including the primary Prep Zone. This will keep those setting the table out of these zones and out from under foot of those working in the kitchen. The refrigerator is on the periphery for the same reason - it is easily accessible from the kitchen and the Dining Room and the rest of the house. Snackers and someone setting the table will not get in the way. There is a 6' long built-in pantry with 12" deep shelves on three sides. 12-inch deep shelves ares deep enough for the majority of items but not so deep that things get lost. 12" seems to be the ideal depth. You can get away with 15", but any deeper and things start to get lost! There are several advantages of a built-in pantry over a pantry cabinet: Much less expensive More storage space - no lost space due to cabinet walls & roll out tray shelf (ROTS) hardware and you can utilize the entire space - floor to ceiling More useful storage - no deep shelves over your shoulders that are almost impossible to see b/c even w/ROTS you still cannot see the middle of the shelves. You can see everything at one glance - no opening ROTS after ROTS looking for something Tray storage (cooking racks, cookie sheets, roasting pans, long platters, etc.) is above the MW oven in the oven stack. The trash pullout is in the island in the primary Prep Zone and near the Cooking Zone - both zones in which you generate the most trash & recyclables. It's also near the Cleanup Zone and the secondary Prep Zones. Note that the trash pullout is needed more in the primary Prep Zone & Cooking Zone than in the Cleanup Zone - but ideally it should also be near the Cleanup Zone. The island has seating for 5 - with one seat on the short end of the island. Having seats on two sides is more conducive to conversation. The cabinets on the sink run are 3" deeper than standard. This gives you more storage space as well as 3" more workspace depth. The base cabinets are 27" deep - if you can get them and they're in your budget. If not, then pull the base cabinets out 3" from the wall when they're installed. I did put in upper cabinets on the two side walls to give you more dish/prep tool/cooking tool storage space. The uppers on the Pantry side are 15" deep so even 12" wide dinner plates will fit. The uppers on the cooktop wall are 12" deep. They could be 15" deep as well, if desired. If you do not put upper cabinets on the walls, then you will need to create dish storage elsewhere. I don't recommend open shelves for anything other than items you use every single day. It only takes a couple of days for dust to start settling on items - requiring you to wash the items b/f using them and to frequently dust just to keep items looking clean. On the cooktop side, dishes on the open shelves will not only collect dust, but any stray grease, etc., will also settle on them. The hood is 6" wider than the cooktop - this is the minimum recommended. In addition, it should be 24" deep and the fan should be at least 600cfms. If you do plan to grill inside, then I recommend going even wider and a getting a more powerful fan (at least 900cfms). If all you do is boil water - then you can make do with a hood the width of the cooktop as long as you have upper cabinets flanking the hood. (If you do only boil water, then I question the need for a 48" cooktop.) The window is 10' wide to give you a lot of natural light and to open up the space. Normally, I would recommend a window to the counter, however, in this case I think it should be raised a few inches above the counter. It appears your kitchen is in the front of the house, so you don't want to make it easy for people to look in and see your dirty dishes or Prep Zones or Cooking Zone. Raising the window and putting in window treatments that can be partially closed when needed will help keep your kitchen condition private. (This is one of the reasons you don't normally put a kitchen in the front of the house.) Finally, I put in a 30" wide x 15" deep utility cabinet for a broom, dustpan, Swifter, etc. Here it is! Layout #1 . Layout #1 Zone Map ....See MoreNew kitchen layout ideas - Please help :)
Comments (3)@PNW Remodel Yes, I definitely agree about the double oven. Although we do use them at the same time all the time - I'd say 1-2X a week at least but they do ruin the flow and take up precious countertop space. We like having electric ovens honestly. We only have 18 inches to the left of the cooktop which is basically useless in terms of prep but it's good for cookbooks. By getting rid of the ovens we gain an additional 2-3 feet of countertop there which would be great. If we ditched the double oven we would want to get a duel fuel range with 2 ovens (or one that has an oven and a smaller one next to it.) If you're facing the breakfast area, under the bar directly below the sink is the world's most narrow cabinet (seriously it's like 3 inches wide) and a set of 3 drawers that house linens, the infamous junk drawer, and a heavy duty drawer that holds our cast iron stuff. There's nothing to the right of that but on the end of the peninsula there is a cabinet that holds our cookbooks currently but I'm begging my husband to turn it into a trash can slide out. We'll buy one of those converter kits. Currently our trash can is at the end of the peninsula area (blocking that cabinet) and it also cuts into the [very narrow] walkway there to begin with. On the opposite side (under the bar stools) is one cabinet on the far far right almost in the living room. We store stuff there that we don't need to access a lot (crock pot, waffle iron etc.)...See Moreherbflavor
4 years agoJAN MOYER
4 years agoPatricia Colwell Consulting
4 years agoitsourcasa
4 years agoAaron Trigg Painting
4 years agoPatricia Colwell Consulting
4 years agoJAN MOYER
4 years agolast modified: 4 years agoAaron Trigg Painting
4 years agoJAN MOYER
4 years agolast modified: 4 years agoSativa McGee Designs
4 years agolast modified: 4 years agoBuehl
4 years agolast modified: 4 years agoJAN MOYER
4 years agolast modified: 4 years ago
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