Revised Kitchen. And Unique Pantry. thoughts please. deleted old post
Trish Walter
4 years ago
last modified: 4 years ago
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4 years agolast modified: 4 years agoSina Sadeddin Architectural Design
4 years agoRelated Discussions
The price of kitchens in the new age of revised expectations
Comments (96)Beckyg, I love what you said here: "When the kitchen designers and cabinet and appliance makers are telling me to spend 10 - 15% of my home's value on a new kitchen, I automatically cut it in half... it reminds me of how the diamond dealers came up with the idea that a man should spend 2 months salary on a ring - OR ELSE! That's ridiculous. What an arbitrary number." Totally arbitrary, I agree. I specifically told my sweetie that he shouldn't spend more than two WEEKS' salary on my ring, and he didn't. I couldn't stand the stress of walking around with $6000 or $10,000 or whatever on my finger, and there was just no way I could see that it made sense to sink so much money into a piece of jewelry. I guess the reason I'm more okay with the 10% thing on kitchens... ok, well part of it is because our house is worth maybe $270k. Actually I think that's the main reason I'm okay with it! Because 10-15% of MY house corresponds pretty well with the maximum that I think makes sense to spend on a kitchen. Haha. I can't imagine spending $150k on a kitchen. But aside from that, a kitchen--assuming you're going to live in it for a good while--has a much bigger influence on your quality of life than a ring does. The spaces we inhabit really do influence the ways we live--like the poster who talked about molesting her marble (haha) and said her kids used the new island and socialized whereas before they would've retreated to their rooms. It does matter how living spaces are designed and how they look. The way they look and they way they flow and function influences not only how you feel in them, but what you do in them. That's why I am dead set on having a banquette and table in the kitchen instead of the ubiquitous "raised edge of the counter with barstools" that our ex-architect kept pushing. We're planning on having kids soon, and it would be what, six years or more before they'd be big enough to easily use barstools and a raised counter?! Whereas little kids can easily sit on banquettes, space to hold kids' toys can be built into banquettes, AND our friends can sit there too when they're visiting. Space matters!...See Morevictorian kitchen - how to be vintage and also unique
Comments (57)Thanks, marthavila, I sometimes have to look at it through someone else's eyes to appreciate it. We bought our house 11 years ago and it was badly in need of renovation THEN. Well, time went by, we had 4 kids, dh went through 3 internet start-ups, and the renovations never got done. Lauraella, there were times when I begged dh to sell our house and move us into a 1980's tract house - anything that was functional , warm in the winter and cool in the summer (lack of AC has been one of our biggest issues; we are taking care of that with the renovation as well.) Now, we are finally doing the renovation, but living through it (we can't afford to rent) has proved to be the biggest challenge yet. The GC had to build us a temporary kitchen and a new bathroom in the basement because they tore off our kitchen and 1 1/2 baths during the gut. The only way to access the basement is to go out onto the framing and down a set of temporary stairs. For about a week, the only way down was to go out the front door, around the back of the house and down the outside cellar stairs. IT WILL ALL BE WORTH IT. That is my mantra....See Moreplease check out my revised layout
Comments (14)May I ask more questions? 1. How frequently do you think you'll be baking? I absolutely agree that you do not want to go on a two-island walkabout to place batter in the oven. So, I recommend that arrangement be reworked. Since baking usually involves intensive prep followed by long term oven time, during which you don't need to hover over the oven, I like out of the way baking centers (relatively speaking), and I like them to have an oven included. However, take care that the oven will not open into a major traffic area (see question below about where doorways lead). 2. I take it the areas that show up on either side of the hutch are doorways? Where do they lead? I ask because my kitchen is sized somewhat similarly to yours, but one side's opening is closer to the butler's pantry and dining room, while the other is closer to the breakfast room. What ends up happening, at least in my household, is that people who clear the table bring the dishes to the sink closest to the room where they ate. That means, if they ate in the breakfast room, they tend to put dirty dishes in the dishwasher in the island; and if they ate in the dining room, they tend to pile dishes in the big cleanup sink on the wall that backs up to the pantry, or into the dishwasher next to that. When I put the dishwasher in the island, next to the prep sink, I did it because I foresaw having dirty prep implements that would need to be washed, not because I accurately foresaw the traffic pattern from the breakfast room. However, "if it's convenient, they will come," so, I recommend a dishwasher near the prep sink, especially if that will be closer to one or more of your post meal traffic patterns. (The kids will be old enough to help one of these days.) Some would disagree, but I thought you'd want to hear all viewpoints. 3. I try to avoid any kitchen aisles less than 42" if more than one person could be in the kitchen. You'll have kids in there baking and prepping with you, eventually? Or hubby? Or caterer? Have you looked at the NKBA aisle guidelines? 4. I agree with everyone about not wanting to corner an island to use the three basic sink/prep/stove points. I only gave a cursory glance at above posts, so forgive me if I repeat others' suggestions. 5. The back-to-back seating arrangement is not conducive to social interaction. Too narrow an aisle, wrong orientation for conversation. Also, I prefer island seating to be at the distant end of an island, furthest away from the prep/cooking action. I believe that's the safest placement, for cook and kids/guests. If that would be too far away, I would consider reorienting the island or islands so that they are rectangular with long sides paralleling 36" sink wall. 6. It's going to be a wonderful space! I need to get back to chores. ;^(...See More*picture heavy* - Thoughts please! Kitchen and laundry elevations
Comments (48)You guys.... So my husband is the one with thumbs down. Hahahahahahahahahah he hates the idea of having the fridge and the ovens next to each other. So I spent the whole day thinking about all the advice you guys gave me. But also had to be honest with myself, and think how we actually cook and clean. Then I started thinking that not all meals are created equal in the Rookie household. I thought long and hard about this. And being the OCD that I am, I drew patterns again. Couldn't do a mock because my temporary residence is too small. Not enough length anywhere. So I had to imagine and think about previous experiences. The way we prep, there is a lot of back and forth to the trash. WAY more than opening the DW during prep. So realistically, I may leave the trash pullout halfway open during prep. Emptying the DW happens either before prep or after meals, or if I have something in the oven, or stove that will take a longer cooking/baking time. But never during prep. Breakfast time is a fast and furious event at our house. I'm normally rushing everyone, otherwise they think it's the weekend and they can carry on a conversation without any concern for time. It will be more efficient to have the kids sit at the island, and have a mini pantry with the few non perishables nearby. This way I will concentrate activities around one area, and still have easy access to the trash. Dinner time is a more relaxed time. I normally gather all my ingredients first. Then prep. Not a lot if back and forth to the fridge and pantry. So if I move the dinner prep zone to the side of the island, I will have easy access to all related items as well as the baking zone. And easy access to the trash. For some reason, I realized how much I use the trash during prep. I went through the meals I prepare, step by step, you know, and there it was, popping up as a sore thumb every other task. My current (and previous) kitchen has a trash can in plain site. Yuk. Awful, but very practical. Cleaning time: as I said, this is never done during prep in my house. So I tried to think about the items that I will be putting away, their size, quantity, etc. for example: a typical load will have about 40 thousand cups and 50 million silverware pieces, but only one large bakeware, 3 pots and pans, and a few cooking utensils. I figured it would be easier to keep the items that are more prevalent in the load closer to the dishwasher. This means fewer trips far from DW. With the DW on the right, and with its door open, it will block the putting away path to half the cabinets. With the DW on the left, it will provide a more clear path to all cabinets. Setting the table and easy acces to plates, cups, and such without coming in the main cooking zone will also make things flow smoother. I realize most of you recommended the DW on the right. And I do see the point, and wisdom in that. But the more I think about how our family functions, the more I'm convinced that it needs to stay on the left. But I did consider all your advice, believe me. So much so, I changed the lowers to mostly drawers, and added a space for a mini pantry near the fridge. I'm still open to suggestions and opinions. I do not claim to be an expert on kitchen design. Just a hopeless OCD person trying to build my perfect forever home. ;) Here are the patterns: BREAKFAST PATTERN DINNER PATTERN DISHWASHER PATTERN (PUTTING AWAY)...See MoreTrish Walter
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