Kitchen Reorg Dilemna: flow through pantry + efficient workspace
ellenme
2 years ago
I've measured out my kitchen, pantry, powder room space and played with several layout options. Then gave up and hired a design/build company for suggestions. I'm still not loving any of the possibilities. What would you do with this space?
Problems:
- flow from the garage moves through the dining and around to the kitchen
- mudroom isn't well organized
- dead space in the pantry
- kitchen is too large with a scattered workspace
Required:
- powder room swapped to mudroom closet space
- flow from garage through a new mudroom, into a new pantry, and into the kitchen
- workspace in the kitchen needs to be much smaller/more efficient
- space for gathering/entertaining (bar seating preferably not in a straight line) as well as a kitchen couch
Leaning towards:
- largest freestanding refrigeration in the kitchen space with a freezer in the pantry
- induction, 36" cooktop with electric wall ovens OR induction range with ovens (but prefer two ovens total and not keen on the microwave/oven options)
I've attached the current layout, the designer's current suggestion, and my own thoughts. Every suggestions feels like I'm still dancing around the space with an inefficient work triangle! Help!
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Comments (6)
mama goose_gw zn6OH
2 years agoCould you move the range to the exterior to make a straight shot from the garage door to the kitchen? Put the pantry entrance on the kitchen wall, where the island can be used as a drop zone for loading to fridge and pantry. Make the width of the lower part of the pantry the same width as the entry hall, so you can add a door which can be left open or closed as you need it.
Normally I'd put the trash on the opposite side of the sink from the DW, but using that smaller cabinet for trash leaves space for a wider cabinet to the right, and it will be convenient to traffic to the fridge and MW. Coffee pot could be kept in the pantry, above or below the MW. You might consider adding a sink and window on the exterior wall of the pantry. I didn't finish the cabinet configuration, but this gives an idea of the layout.
Depending of the height of the window on the bottom wall, you could use a shallow bench or cabinet for extra storage.
New to Kitchens? Read me first.
ellenme thanked mama goose_gw zn6OH
HU-187528210
2 years agoYou have a very nice sized space. I like the designers suggestion the best of the three.
Here are some thoughts:
I see you changed the island. To the other direction. And I understand why you would have done that. But I think the island facing the range hood looks aesthetically more pleasing. So I’d either leave as designer planned. Or swap the range with the sink and the sink where the range is.
But you really don’t have to. You can leave it facing the sink as well.
But, make sure there is enough space for it. (In your design it looks tight)I’d also lose the sink in the island.
If you fee you need another one I’d do it on the perimeterFor me, the island with the attached table looks very heavy. So I was thinking you can do 2.
Now, I usually don’t suggest this because I used to think it looked a bit off. But I just saw this kitchen , actually last night , and it changed my mind. I think it’s so tastefully done. And I think you would benefit from this kinda layout. You also might be able to do the island in the way you showed it in your option. (see photos below)
ellenme thanked HU-187528210Related Discussions
Updating oak kitchen--need advice please!
Comments (59)cpartist: So you come back to NY when the weather gets cooler? You are the opposite of a typical NY snowbird! We go to friends in Hallandale for a couple of long weekends in the winter to escape the cold. Thanks to all for your ideas. I've attached a picture of the hallway benjesbride asked about and a picture of what's on the other side of the door. Way too involved to move the door. Caligirl5: You're right that I'm not gaining much by doing one or the other. I just don't think I can afford new cabinets/counters and removing wall/add island in addition to the other things I need to do to this kitchen. I'm going to get an estimate though. I tried blocking off the entrance near the stove with a table but it didn't last long. That entrance leads to a hallway (see pic below) and to a hall closet, bathroom, office, basement, den. We access those areas constantly. The original kitchen had the fridge and a closet where Caligirl5 put the pantry/fridge (the wall was smaller) and I had a table where she put it. I needed more storage and the space felt too closed in so I changed it. And moved the sink to the corner to give me more counterspace. Not so great! I no longer need a table in the kitchen--just need seating for 2/3. I like that big pantry on the wall, or maybe a 36" pantry and then base cabinets and uppers with glass for serving/bar area since I do entertain large groups. But then there is no seating. If I move the stove to where it is in cpartist's diagram and where benjesbride put it I will have to keep electric (we installed gas line near current stove last year) and OTR MV instead of a hood. I put this design in ikea planner so I could look at it in 3D and am still playing with it. I will move some tables and hang a sheet to mimic a wall there to see it "in person" and measure it out on the floor. I need to visualize it--and then convince my husband! Such creative minds here--I appreciate your input!...See MoreImpossible Kitchen Layout
Comments (35)I've been cogitating on this off and on all day and decided to do my own layout. I have taken ideas from everywhere and was getting confused by the various "option" titles so this is my Rev. 1. I laid it out as I would want a kitchen designed which maximizes function and minimizes steps. So here it is.I put the refrigerator on the outside wall so it is closer to the eating area and within fairly easy reach and steps to the sink and range. Most important triangle. I put the oven(s) on the wall with the range top. I bought you a 5 burner, 36" range top, but a 30" could work as well. I made the left side wall a long set of cabinets and pantry spaces that can be designed for your needs. I created a pulldown center section to pull down a desk surface so when not in use can be closed up similar to a Murphy Bed design. Then when closed, all the mess is hidden. This could be a study place, laptop storage, etc. Rather than put built-in islands I found two antique buffets (use your imagination!) and placed them in the central area where they could be moved if necessary. I left a good open space in the center so in a few steps you can go from sink to stove top. One of these buffets is open on the bottom to store pots and pans for easy access and if they are pretty, nice look. I chalk painted these (more imagination please!) in a color I love for pops in the kitchen. I put the dishwasher to the right of the sink (if you are right handed) and there is room for it on the left as well. By putting at 48 x 20 buffet (or interesting wood furniture piece) on the left you provide good space for baking, and a 60 x 20 unit on the right for cooking layout in addition to the laydown space I provided on each side of the range and oven. I provided space for a 42" countertop depth French door refrigerator. I put an approximately 6' window over the sink area. I did not note upper cabinets but you can imagine them or shelving in the areas to the left and right of sink and on the inside wall as well. I think I have the measurements fairly accurate from your drawings, but of course, all measurements would have to be verified. Depending on the style of your table, the buffet, or center units could be styled or custom made to suit your style....See MoreSmall Kitchen Layout--1920s Craftsman Puzzle--Please help!
Comments (52)M, So great to hear your take on form following function. I think we share a practical streak. On the one hand, I'm not a preservationist, on the other I do want to be true to the spirit of the house. I'm not aiming to make it something its not, and I don't want to "over improve" either. I agree that its entirely possible to "design a modern functional home and have the original vintage design-spirit prevail". In fact, thats precisely the balance I'm striving to achieve. In my situation, honoring the vintage design spirit means keeping certain elements intact: --the cottage windows --the china cabinet --the built-ins in the living room flanking the fireplace I'm not as attached to keeping the kitchen and breakfast room spaces separate as my partner is. In the spirit of cooperation and domestic harmony ;-) I've solicited feedback on how we could fit everything in the footprint of the kitchen proper, and posters to this thread stepped up admirably (THANK YOU!!) Reading the comments here has allowed me to feel more comfortable with merging the kitchen and the breakfast room--that this might be the right place to "modernize". Considering the two spaces as one is beginning to feel…well…more practical to me. Your point about it being possible to botch both the form and the function strikes a cautionary note---Sheesh, that would be awful. Aiming to avoid this, on both counts! Thanks so much M, for your always incisive comments....See MoreKitchen Layout (Revised) Opinions Please
Comments (15)I also disagree with Gravitas. 48" is the minimum I'd have since it sounds like you will have a 2-person Kitchen. 42" to/from the items sticking out into the aisles the farthest is the minimum for a one-person Kitchen, 48" is the minimum for 2 or more people working in the Kitchen at the same time. If there's seating on the aisle I would recommend even wider (54"), but you don't have any seating on the aisles with appliances and/or counters. It becomes even more important when all three primary work zones are in one space rather than separated to allow more room for working. (Remember, aisles are measured to/from the items that stick out into the aisle the farthest -- counter edges, appliance handles, etc.) I do worry, though, that you don't have enough workspace on the Prep Zone side of the island sink. 36" is the bare minimum recommended, but from experience, 42" is much better. You'd be surprised the difference 6" makes! Consider a 30" wide sink base to add 6" to the prep space. I wouldn't bother with a small sink & DW in the pantry. First of all, you shouldn't have moisture or heat (or light) in a food pantry. Ideally, the pantry should be cool, dry, and dark. I don't know if you're planning to put a window in the pantry, but I would not for all the same reasons I just listed (windows let in light and heat). Second, having 2 DWs separated from each other is not recommended -- you'll be running back & forth b/w them trying to find things. You may plan/say only certain items in each DW, but the reality is that people will put things in the closest DW or the one with the fewest amount of dirty dishes. Regarding the refrigerator & freezer -- for the same reasons above, you shouldn't have a refrigerator or freezer in a pantry. They put out a lot of heat and moisture (to keep it frost-free). Instead, I would put in 30" all refrigerator/freezer columns. I think you will find that they will be enough -- unless you do a lot of food or meat processing and need the space for many pounds of food/meat. If so, consider putting it in the Mudroom - maybe recessed into the pantry. That way it won't take much room from the Mudroom and the walls would protect the pantry from the heat & moisture put out by the freezer. The "pinch point" -- I think you'll be fine. Most doorways are only 32" wide and they're wide enough. If you have around that amount of space you should be good. Remember, it's a "point", not an extensive aisle that narrow. Keep the 4' b/w the island and wall in the bumpout and no seat on the North West corner of the island to compensate for the pinch point....See Moreellenme
2 years agoellenme
2 years agoIt would be a shame to lose this window but it has crossed our minds if it unlocks additional layout choices.
User
2 years ago
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