We did a quasi-checkerboard pattern using the Marmoleum Click squares and planks; I wanted to do a true checkerboard but lost that debate. Our only regret with it is that we used Silver Shadow instead of whatever the pale yellow was; the whole floor is very blue/gray (which is fine, but darkens the room a bit). There are some great examples in the archives here of true checkerboards using the yellow and gray or black. Our neighbor has a solid in the sheet Marmoleum, which is also really nice but another animal all together (less per sq. ft. but you must have a professional installer with experience and the install cost is more than for the Click, so more $$ overall--fortunately there are several in the area, though, if you do go that route). There are pros and cons to both. We had a fir subfloor that we wanted to preserve in case someone wanted to refinish it in the future and we were DIYers, so the Click was the better choice for us, but I like both a lot. Re: the dishwasher, where are you planning to store dishes? I still lean towards putting the dishwasher to the left of the sink--we have that setup and it works really well--but if you are storing dishes on the lefthand wall, that might be a reason to keep it where it is for ease of unloading. If you plan to store them in the drawers or on the other shelves, though, definitely look at moving it. Here's why I like it on the left, for some perspective (since we have this layout, except it wraps a corner at the stove): when I'm cooking, I'm often washing veggies in the sink, chopping them on the counter between the sink and stove, and then cooking them/putting them in the oven/etc. Or mixing up something in bowls that then go into the oven, etc. The counter between stove and sink is always a mess when cooking or baking is underway, and when we're done using a dish or pot, it goes into the sink or dishwasher to get it out of the line of fire. If you keep the dishwasher there, you have to move yourself out of the way in order to open it--and if you have any clean dishes coming out, you have to make sure they don't encounter any of the mess above them. We keep the left side of the sink for clean items only (and for our dish rack, for items that don't go into the dishwasher), so if I'm unloading the dishwasher, I stand in front of the sink and either put things away or place them on the "clean" counter (if they're not all the way dry yet, etc.) It also makes it possible for one person to be unloading the dishwasher while the other is prepping or cooking, which happens often in our house at breakfast time. You might use your space entirely differently (or be less messy!), but I'd walk through a typical meal or morning/evening/etc. to see--that was some of the most valuable advice we got pre-reno!

Two of the things you'll find in the New to Kitchens thread are links to (1) the Layout Help FAQ and (2) the Kitchen Design FAQs. The Layout Help FAQ describes what information we need to help you; the Design FAQs will help you to understand the comments and suggestions made. Welcome! We look forward to helping you with your Kitchen!

Yes it is happening! After many months of planning and lots and lots of great advice from this forum, we are finally inching closer to our kitchen remodel. I placed orders for the appliances today and the demo will begin in a couple of weeks. We finally went with a slightly tweaked version of Layout 4 posted by @buehl and @sena01. Please see attached renderings. As always I am very grateful to the knowledgeable people on this forum who are so willing to help others. If you have any other comments on the layout please let me know.We did an audit of the all the items in the kitchen, measured their dimensions, and grouped them by function to decide on the drawer configurations. Thanks to posts and photos by @scrappy25 in another thread, we are able to accommodate a stages sink in the design with minimal loss of undercabinet storage space. I have a few lingering questions: 1. Have any of you used undercabinet lighting, specifically LED strips. Love it? Hate it? Any brand recommendations? Did you install your cabinets 19" from the countertop or at 18"? 2. This is a fairly elementary question. My contractor says that typically cabinets are installed on the subfloor and the tiles come up to the cabinets. Some of my friends installed their tiles and their cabinets sit over the tiles. Any pros and cons of one method over the other? 3. For the tall pull out pantry next to the refrigerator, we can either go with one tall pull out or break it into two shorter pullouts. Any experiences one way or the other? 4. Still on the topic of pullouts, we have a choice of either using hardware from rev-a-shelf or kessebohmer. It looks like kessebohmer is slightly more expensive, but I am not sure if it is better in construction and durability. Can someone who has experience with either please chime in with their opinion. 5. Since the refrigerator is 84" tall, the cabinet over the refrigerator is very shallow (around 7.25"). Any good ideas on how to make this tiny cabinet functional/useful? 6. The countertop is 30.5" deep (cabinets are 29" deep). My refrigerator will be installed right next to the end of a countertop run.As a result the refrigerator and pantry will not be in the same line as the other cabinets. They will be pushed forward 1.5", and sit proud of the counteto Will this will be visually jarring? Not sure if I am explaining myself well. Please see attached picture.

I like the orientation of the first layout better, but with some changes. I'd make the range aisle wider, since it looks as if there is a second door in the utility room. Make the island shallower, with at least 60" between it and the table. Center the sink on the island to provide a wider prep space to the right, and use an UC oven on the range wall, leaving more counter space beside the fridge. If the extra oven is a MW or MW combo, put it to the right of the range. I don't care for the TV, but if that suits your lifestyle, you can get some extra storage below, by including shallow pantry cabinets, even with the front of the other cabs--just deep enough for cans, jars, or small boxes, or glasses and cups, across from the DW. Ideally, I'd want the fridge and MW on the range wall, and the range behind the island prep zone. Fridge should be easily accessible to living areas without folks crossing a work zone to get to it, but the wet bar should cut down on some traffic to fridge, and you have generous work aisles. Could the range be vented from the interior wall? NKBA guidelines New to Kitchens? Read me first.