Seeking any and all help with new kitchen cabinet color
nenana62
3 years ago
last modified: 2 years ago
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Seeking color advice re: kitchen cabinets/counter
Comments (17)The pictures of Mayfair White all look different. Do you have a photo of your actual slab? Here's an internet image of Mayfair White that looks very similar to my Colonial White and a lot of other white granites. Here's a photo of BM Butter walls: They look like they'd be fine together and I think the Butter color would be lovely for cabinets. But FWIW, my backsplash is three shades of white, one of which has a goldish undertone. Sometimes I like it with my counter and other times I think the greyish greenish counter tone that shows up in certain lights is a mismatch! A counter material with a definite clearer white background (not a "granite" white) might be more reliable with yellow cabinets. Get a sample of your granite, if you stay with white granite, and try it with your yellow color in your home in different lights. Don't just decide based on bringing the cabinet door to the slabyard....See MoreHelp me decide on kitchen cabinet color and new countertop???
Comments (0)I picked out all new appliances. All without Handles and a wolf range with red knobs. Should we leave brown cabinets /black countertops paint cabinets dark gray/ white marbled counter top (see photo) just change countertop to white marbled new rose gold hardware Really having hard time with this since it’s an open kitchen...See MoreAny kitchen design experts? Help with our new kitchen configuration!
Comments (18)Sorry, but none of the above. What about taking #3 and moving your Cleanup Zone to the right wall and putting a prep sink in the island? The DW would go to the right of the cleanup sink. Cleanup Zone in the island...Personally, I would not want my dirty dishes front and center and on display for all to see. In addition, sitting at an island with dirty dishes "in your face" is not pleasant. Maybe if the island was very deep (like 54" to 60" deep). With the Cleanup Zone in the island and across from the range, you are cramming all three primary work zones (Prep, Cooking, Cleanup) into one small space. The counters on the perimeter with no water access are essentially wasted space b/c they are not situated such that they would be useful for anything other than as a junk/clutter collector. Corner ranges (2nd layout) take up a lot of room and limit access to them. While it's not as bad as a sink in a corner (at least in my opinion), it can still create access issues. . Your aisles look very tight in all three layouts. Is your island at least 41.5" deep? That's what's needed for seating: 1.5" counter overhang in the front + 24"D cabinets + 1" decorative door/end panel + 15" seating overhang (the minimum recommended) = 41.5" There should be 44" b/w the island counter edge and the wall. Since all three work zones are in one place, the aisles should be 48" wide b/w the range/refrigerator and the island's counter edge. If you make the changes I suggest and only one person will ever be working in the Kitchen at once, then 42" would work. Remember, though, that aisle widths are measured to/from the items that stick out into the aisle the farthest -- appliance handles, counter edges, etc....See Moreseeking comments on new-build kitchen design
Comments (12)Different people have different needs. As I outlined in my posts a 48" all gas w/ 4 burners and 24" griddle/flattop serves us well 98% of the time and then the countertop induction hobs add some additional versatility/capability. I talked w/ Scotsman and they said cutting the power is fine. It's not ideal but given Scotsman's lack of a timer it is what it is. Ideally every icemaker should have the ability to set a programmed on and off time along with an overide for entertaining. If a $20 coffee maker can do that an icemaker certainly can. An 8 hr pause is better than nothing but still very limiting - we do a 20 hr pause most days. I would NOT put any range in the island - unless you live on an island (and so have lots of windows open at all times) or are OK with a really big hood. https://bamasotan.us/range-exhaust-hood-faq/ If you want a griddle/flattop (and I do recommend them) then stick with gas. Consumer level induction and electric perform quite poorly. And if you like to cook or want to expand your abilities then you'll want gas burners. Induction works well for a lot of people and perhaps most people but there's a reason restaurants still use gas. Consider doing a pass-thru between your pantry/scullery/prep and kitchen (good idea on using that as back prep or scullery). Counter level so things can be slid thru. Pocket door (about 12x12 or 12x18). You could also include a fixed window or two between the two....See Morenenana62
3 years agonenana62
3 years agoCheryl Hannebauer
3 years agolindacottonwood
3 years agolindacottonwood
3 years agonenana62
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