Major Kitchen Remodel Layout -- Your Thoughts?
Brian S
2 years ago
last modified: 2 years ago
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Your thoughts on my kitchen layout (pics)?
Comments (8)I prefer your plan #2 because you have limited counter space as it is and if you can get rid of one thing (ie the coffee station) to another spot it frees up counter space and one station. (I happen to be all about the counters, but I am messy in the kitchen and like to spread out so my comments come from that sensibility. I also like the lines that a counter can give to a room) Is there a specific reason you want an appliance garage? They are being put into fewer and fewer kitchens (not that that is a reason not to have one) and again take up counter space and can be "chunky" looking in a crowded space - that same comment goes for your down-to-the-counter glass cabinet, if that is still part of the plan. I, too, wondered about the placement of the living room and dining room. For me, reversing them seems to be more logical but......See MoreKitchen Layout -- Let us know your thoughts!
Comments (18)rhome --- For some reason, we like to hang out at the countertop even w/ a table nearby! I can't explain . . My boys spend a lot of time at the peninsula in the "original plan" -- they eat snacks/breakfst there or just hang out watching us cook. I also like to perch there to snack, read, surf the web . . . The aisles are 42" -- sorry I left that out of the plans. I like the idea of pushing things down a foot or so -- unfortunately, if you look at the very right hand side of the R sided elevation, you see that 13" soffit (sp?) there. It can't be moved as it contains ducts, plumbing, etc. If we scooted things down, we would loose that full height pantry. That said, we still have a full height one on the other side of the kitchen. I don't think I follow you re: the comfy chair . . ....See MoreNew kitchen layout...would love your thoughts!
Comments (9)Your kitchen layout looks remarkably similar to mine, although mine is smaller. My pantry is in the angled corner. Plan close-up And when (almost) completed: I had really wanted two DWs, but couldn't make both fit on the cleanup sink wall if I still wanted that dish hutch and sink centered on the window. The second DW lost. I also thought about a DW drawer for the island next to the prep sink, but knew the storage space there for prep items was much too valuable. Without seeing a graphed or other drawing of your space with measurements, I suggest putting two DWs flanking the cleanup sink instead of the DW drawer for glasses at the prep sink. Glasses won't be dirtied at the prep sink anyway, right? You'll have plenty of prep utensils, prep bowls, etc that you'll dirty there. Personally, I wouldn't want someone invading my prep zone just to stick a dirty glass in a DW drawer. That's what the cleanup sink is for and why the zones are separated. Your DW also takes away very valuable prep zone storage. I cook a lot and extensively from scratch. We compost most food scraps also, but I would not want to be without a trash pullout in the prep zone. I would hate to drag a blood meat package across the aisle from the prep zone to the trash by the cleanup sink. With the trash and recycling next in the prep zone, I just twist to my left, dump, and move on. As for moving your prep sink south on your layout, I recommend leaving a good landing space on the end. Another part of my layout that makes cooking so easy and functional is the large landing space on the island end near my fridge and pantry. When I begin cooking, I pull out ingredients from fridge and pantry and park them on the end of the island there. Then I move to my prep zone with cutting board to start prep. When I need the garlic and onions, I reach or sometimes take one step right to grab them. The leftover garlic cloves go back in the garlic bowl and I set it back in the landing area while grabbing whatever else I need. I LOVE this system as it keeps the food items I'm not using out of my way, but close. And putting unused ingredients back into fridge or pantry is quick and easy. My island is 2" shorter than yours. I highly recommend my island setup for your kitchen. From top to bottom on your drawing, I'd do --16" trash pullout (trash in front and recycling behind) --wide drawers for prep tools, bowls, etc --prep sink (I store my compost bucket under the sink.) --24" MW drawer at the bottom (This keeps MW handy for re-heating leftovers or melting butter from the fridge, and it gives you a 24" landing counters referenced earlier.) Here's how it looks in my space. Two additional recommendations. 1.) Drawers. Drawers. Drawers. Use them everywhere. 2.). Make an inventory of everything you plan to store in your new kitchen. Everything. Then assign each item to a zone, i.e. cooking, prep, baking, cleanup, storage (storage containers, zip baggies, etc) and, if applicable, snack zone. Once that is done, map each item into a drawer or cab. You'll find out quickly if you've got enough space in your island prep zone with the DW drawer idea. I envy your huge range, giant fridge and walk-in pantry! I hope you post photos of the room when it's all done. Apologies for the book I just wrote. :) This post was edited by breezygirl on Wed, Aug 20, 14 at 2:14...See MoreNeed Your Input! Layout for Small 50s Kitchen Remodel
Comments (14)I love your current kitchen so much I just want to come to your house and chain myself to your cabinets so when the demolition crew shows up, I can scream "NO!!!!!!". If you like the cabinets and if they are still in great condition, why change them all? Of course, it's your decision and I won't hunt you down if you decide to make a total change. But be aware there is a market for used vintage cabinets in good condition so, if you do decide on a to-the-studs remodel, please have those cabinets carefully removed and either donate them to something like a Habitat for Humanity store or sell them. The RetroRenovation.com website is one place to visit and post about them where you might find exuberant buyers. And, of course, Craig's List. So I came up with a plan with minimal changes, allowing you to keep most of your cabinets. Notes on the plan. It should get bigger if you click the photo so you can read it better. Basically, the only thing that changes is the stove wall. You could easily have a good cabinet maker make the additional cabinets you need to match the current cabinets. You may, however, need to paint all the cabinets to get a good paint match if just painting the new cabinets doesn't result in a good match. I didn't figure out how far down you can shift the stove but it looks like you could get a good 12-20" of extra prep space there. That increase should give you a nice prep corner with enough space to spread out. I would keep the charming countertops you have for all but the stove wall and splurge on counters that are cooking/hot pot friendly on that wall. Stainless would be great there and will really compliment what you currently have so it doesn't look odd or like a thoughtless add-on. Soapstone would also look great. Since you're done doing a lot of counter, these higher-priced tops would still be a minimal expense. The yellow is for a cart idea, similar to what MamaG came up with, but not inside the bottom of a wall cabinet. It is simply there so it can be moved to block access for visitors. A flip-up counter can be installed that hangs down the side so there is a place there for chairs and for someone to sit and visit with you while you cook and have a place for their coffee, appetizer, dessert, etc. It can also be used to help with food service at the table for items that might not fit on the table with people eating there. You say you like the peninsula because it does provide that barrier and place to sit but, really, it is the only real obstacle you have to an efficient kitchen that feels spacious. Removing it and just moving the stove down as far as possible to the end of that wall, even to the edge of the wall, should give you good prep space and make your kitchen far more enjoyable to work in. Anyway, just a thought, if you want to preserve what you have and just improve it. Of course, a good, well-designed and executed to-the-studs remodel would also be super-awesome. I just wanted to give you an alternative to consider....See MoreBrian S
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