What is off about my kitchen??
4 years ago
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What should I change about my kitchen?
Comments (12)I think the three kitchens are pretty equivalent in equipment. I'm assuming that out of sight in the first one is a full sized (30") Miele oven? It depends on what you want. Which has a bigger fridge, or if you like the freezer drawers in kitchen #1, whether the grille bothers you in kitchen #3, whether you'd rather have a separate cooktop and wall oven or a range. Which has more storage. Whether you like an open kitchen or a galley, etc. (Galleys are great to cook in, but don't have the social element that open kitchens do.) Which color you like best. Viking isn't in such good odor currently, but if it's there and it works it should be fine. The design is nice. The third apartment looks older and lived in, and not so well designed. More homestyle than architectural. I wouldn't throw over the third apartment just because it wasn't brand new, if the price, location, amenities and view were right, but the pot filler sitting like a navel in the middle of sheet stainless? Not pretty. Hm... Looking again, maybe it is a new kitchen. If so, it's a bit, um, yellow-beige. It might look a lot better in person. Also, in my opinion, a built in espresso maker is an attractive toy. If you have continental breakfast with cappuccino every morning, it's useful. If you only make espresso for twee little dinner parties, not so much. But considering the sizes of these kitchens, it doesn't waste enough space to get really mad about it. Keeping all the stainless in kitchen #2 spotless and smudge free, and the same for the gloss white in kitchen #1, might be a big problem if you don't have daily help. Especially in kitchen #2 if you allow people to sit at the island and their shoes hit the stainless. From that point of view, the bland kitchen #3 would be the easiest upkeep. In terms of quality, I think they're all in the range you're looking for, so the thing I'd really really check out, like bring a ventilation expert with you when you go see, is the hoods. Make sure they really vent to the exterior. See how much they really draw, find out where the exhaust exits and what your responsibility, vs. the board/association/freeholder or whatever, is for keeping it clear of nests and other maintenance is, and find out if the hood isn't adequate for you what you are or are not allowed to do to improve it. For instance, are you allowed inline blowers? (Is that a stupid question for an NY apartment? I've only been in NY for four days in my life and was baffled the whole time.) Oh. I guess that's an assumption, that you'll be able to see before buying? I know some people buy from abroad. Consider we're talking apartment in New York with big kitchen, however, my guess is this really is the equivalent to a house in Beverly Hills. In BH, people tweak their new spaces to suit themselves. This is why I think the ventilation is the most important thing. You're not likely going to be able to change the ductwork or anything like that, and it's probably not worth the money and hassel even if you could. The rest can be altered slightly. For instance, I agree with Rococogurl that putting in a Wolf rangetop would compromise the design of kitchen #1, but it would still look fine, and might be just the thing to make it less clinical. (And the Miele should be fine to cook on and keep the architecture intact.) As for the rest, I'd think those other things, like location, parking (if you have a car), amenities, rooms, bathrooms, location, storage, view, location, square footage, outdoor space/access and location, are more important than the specifics of the kitchen....See MoreArticle about the open kitchen vs closed off
Comments (10)When we remodeled the kitchen in our 1978 ranch three summers ago, we added a wall between the kitchen and the family room. It was completely open before, with only a 6" step down delineating the two rooms. Now we have about 7 ft of full wall, another 7 to 8 ft of a half wall, and 4 ft of ramp. No more falling out of the kitchen! We were not really looking to add wall. Our set of gently used cabinets that I used in the new kitchen design had a corner double oven cab. I used it as a corner raised dishwasher cab with a shelf for a microwave above the DW. Next to it was a 36" wide pantry cab. Then we had the desk unit that came with the kitchen. My carpenter/builder saw that putting a wall behind this line of cabs was just natural, and he was right. Before, with only a plywood backing between us and the dishwasher, even our quiet Bosch made noise. Now we do not hear it at all. The wall also gave us a place for two new electrical outlets in the family room and two new outlets for the desk area in the kitchen. The person working at the kitchen island can still see the TV. It only takes a slightly raised voice to converse between the two rooms. DH likes the desk, as he can see into the family room with a simple raising of his head, and the TV is right there for him, too. So when he is working late on something that needs partial attention, he can watch the baseball game or talk to me, as well. Visually, the clutter of each room remains in its own space. Before, even a straightened set of rooms seemed visually cluttered just because you saw the side tables, easy chairs, lamps, magazine rack, kitchen chairs, buffet, and table all in the same glance. Here is a link that might be useful: Behind the new wall, and go forward one more...See MoreWhat do you think about an actual scullery off the main kitchen?
Comments (38)gaonmymind- thanks for the mls link, it was interesting. I'm surprised that the RE agent didn't have nicer pictures taken, especially for home at that price point. I suppose that they are not permitted use the ones from the SL mag spread. As to why I don't want a closed of dining room instead, well I think the issue is that the mess is in the kitchen and I want to avoid seeing it from the dining room *and* elsewhere if at all possible. Closing off the dining room would only solve the problem while dining. I would still see the mess from the living room, the foyer, or pretty much anywhere else on the first floor. Closing off one small portion of the kitchen seems like an easy way to contain a good part of the mess to a small, less visible spot. For me washing dishes is drudge work no matter where the location. My proposed scullery has a window and will be just as nice as the kitchen so it's not as if I'm sending myself down to the dungeon to clean up. As far as space, I've always found dishwashing to be a one person task (that person being me) and even when the kids are older and do help, I imagine it will be more along the lines of asking them to unload the dishwasher or to simply load their plate- a one person at a time sort of thing. Even with their help, I'm fairly certain that I will still appreciate having an out of sight spot where I can place dirty pots and pans so that they don't bother me while I spend time with my family in other parts of the house. I'm still in the very early preliminary stages of planning our new build, so I have lots of time to figure how to make an open concept home work for me and our family. I've considered other ways, like a raised island and even a custom build hutch semi-separating the kitchen from the dining space. I may include those ideas along with the scullery, I'm not sure. For now though, I'm really intrigued by the idea of having a scullery space and I plan to continue tweaking my design. Thanks a bunch for all the comments, they've really given me something to think about....See MoreAbout to sign off on my kitchen layout. Thoughts?
Comments (137)Nathan, I was only hoping to spark an idea. I really hoped someone might see a way to incorporate your desires for the prep and cooking to be facing towards your guests. I realize it is petty much impossible to pull off with your size constraints. You mostly see that on the cooking channel with a tv set kitchen and no huge range hood blocking and making noise. I think you need to have way more space then you have unfortunately. :-( If you do like the general placement of the sink and range open concept like you want, I think you probably would need to bump out that whole nook/great room wall a few more feet towards the veranda in order to get the proper clearances for the range. You'd need to get professional advice on that. Here is an old thread, but Greendesigns explains very well about cooktops on a peninsula. http://ths.gardenweb.com/discussions/2698245/cooktop-on-peninsula-really-an-issue?n=39 Basically you will need a very powerful hood that is bigger then the actual cooktop. Even wider then the recommended 6" wider if it is just against the wall with cabinets. That equates to $$$$$! I reread what GreenDesigns actually said as far as spinning the island to make it a peninsula. She said move the range to the "back wall", so obviously not the crazy spinout I did. haha! I admit didn't read very well this thread late last night. I do know she is a very experienced Kitchen Designer. I think there are several others who post here on GW. I remember, Live wire oak, Sophie, Jakuval, Kompy aka the kitchen place, and probably a few more I am sorry I forget right now. So if in your research you see those names take note. Buehl, Mamagoose, Cpartist, funkycamper, lavenderlass, benjesbride, Jillius, Sena, and oh so many more my brain cannot think, they also could be KD's they are so good at this. Cpartist, I agree your layout and every other layout presented is far far better. Yeah, duh! I just am curious as to why you said it was a one person kitchen. I thought a one butt kitchen meant the chef was unable to do his or her thang without other people getting in the way. For instance, a second helper cleaning up at the dw or prepping at a secondary area would be completely impossible. I have much to learn, so when I get time I'll try and research more on that, Well, at least with the info you've been given, I know you will get a much better kitchen Nathan. I will look forward to seeing how it turns out. Please post a reveal....See MoreRelated Professionals
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