Increase functionality and storage
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How do I plan for storage? Types of Storage? What to Store Where?
Comments (0)Once you've finalized your basic design, it's time to analyze your storage needs in each zone. The results of that analysis will drive the size & configuration of your cabinets and drawers. First, make a list of everything you plan to store in your new kitchen, regardless of where it's stored now...kitchen, basement, dining room, etc. Next, take the list and group the items according to function. Will they be used during prep? cooking? baking? cleanup? Some items, like pot holders, may belong in two different zones (in this case, cooking & baking). You can either find storage between the two zones or have duplicates and store one in each zone. Now, determine where each of your zones will be (prep, cleanup, cooking, baking, storage, etc.) The next step depends on the stage you are in the design/order process... If you've already ordered your cabinets, then you will have to work with what you have. So... Identify the storage potential in each zone and list them on a piece of paper with a section for each cabinet (base & upper) and one line per drawer or shelf in that cabinet. This includes your pantry for your "storage" zone. Take the two lists and, while imagining yourself working in each zone, put the dishes, tools, etc. that you will be using in cabinets in that zone. Fill in the lines in the cabinet list with these items. If you are still in the design phase, you will have the opportunity to plan your storage to meet your needs in each zone. Take your list and imagine yourself working in each zone. Go through the motions to determine the best locations for each item that will be used and stored in that zone (don't forget that you will probably have both upper and lower cabinets). Now that you know where to put the items, determine what the best way is to store those items (drawer, shelf, etc.) and what size (e.g., pots & pans work best in 30" or 36" drawers) Lastly, transfer what you've done to your design & tweak as necessary. You should now have a well-thought out and highly functional kitchen! Sample storage map: This process and the resultant "map" will not only help you to "see" how things will fit, but the map will also help when you move back into the kitchen...you won't have to think about it, you'll be able to just put things away. It will also be a handy map for everyone to use when attempting to find things the first few weeks w/o having to open every drawer or door! Oh, and don't forget the Junk Drawer! Most people end up with one, so you may as well plan for it so you at least have control over where it's located! skip line Common Zones, Appliances In That Zone, and Suggestions For What To Store There: Storage--pantry & refrigerator--Tupperware, food, wraps & plastic bags Preparation--sink & trash/recyclables--utensils, measuring cups/spoons, mixing bowls, colander, jello molds, cutting boards, knives, cook books, paper towels Cooking--cooktop/range & MW (and near a water source)--utensils, pot holders, trivets, pots & pans, serving dishes (platters, bowls, etc.), paper towels Baking--ovens/range--utensils, pot holders, trivets, pots & pans, casserole dishes, roasting rack, cooling racks, cookie sheets, foils, rolling pin, cookie cutters, pizza stone, muffin tins, paper towels [often combined with Cooking Zone] Cleanup--sink & DW & trash--detergents, linens, dishes & glasses, flatware Eating/Serving--island/peninsula/table/nook/DR--table linens, placemats, napkins, dishes & glasses, flatware Utility--broom, dustpan, swifter, mop, cleaning supplies, cloths, flashlights, batteries, extension cords Message/Communication/Command Center--keys, phones/answering machine, charging station, directories/phone books, calendar, desk supplies, dry erase board or chalkboard, pens/pencils, sticky notepaper skip line Less Common Zones: Tea/Coffee Bar--tea/coffeemaker (and near a water source)--mugs, teas/coffees, sugar, teapot Snack/Beverage Center--near MW & refrigerator or small refrigerator--snacks, snack dishes, glasses [often combined with Tea/Coffee Bar] Pet Zone--feeding area--food, snacks, leashes, medicines (if no children in the home), etc. skip line Overlapping of Zones Due to space constraints, some zones often overlap. If this is the case in your kitchen, be sure there is enough work space in the overlap for both activities. Zones that commonly overlap... Prep & Cooking Zones--These zones should be adjacent to each other, so this is a common overlap and is generally not a problem. Just be sure you have enough room for prepping as well as landing space for the range/cooktop. (It is strongly advised you have enough room for emergency landing space on both sides of a range/cooktop.) Prep & Cleanup Zones--If there is only one sink in the kitchen, these zones will be adjacent to each other because of the need for a water source for both zones. However, true overlapping is not generally a good idea. Instead, try to keep the cleanup area separate from the prep area by putting the sink between them. E.g., DW on one side, Prep Zone on the other side. (You should strive to keep the DW out of the Prep Zone as well as out of the path between the sink and Prep & Cooking Zones and between the refrigerator and Prep & Cooking Zones.) Also try for at least 36" (42" or more is better) of room on the Prep Zone side of the sink for ample workspace as well as accommodating the inevitable dirty dishes that will accumulate next to the sink. skip line Commonly Used Items: pots & pans, utensils, small appliances, linens, pot holders, trivets, dish detergents, "Tupperware", knives, pitchers, water bottles, vases, picnic supplies, cook books, etc. Foods: Spices, Breads, Flours/Sugars, Teas/Coffees, Potatoes, Onions, Canned Goods, Dry Goods (rice, pasta, etc.), Cereals, Snacks Small Appliances: Toaster, Stand and/or Hand Mixer, Blender, Breadmaker, Toaster Oven, Food Processor, Crockpot, Waffle Iron, Electric Skillet, Coffeemaker, Coffee Grinder, Ricer, Steamer SPECIAL NOTE: If your ceiling or one or more of your walls is coming down, consider wiring for speakers, TV, Computer, etc. skip line Some helpful threads: forestfire..please help me with my lists [Missing In Action as of 5/16/10...if anyone has saved it, please let me know by emailing me via "My Page"] List of stuff in kitchens? What should go within easy reach of the cooktop? What goes where? Reloading the new kitchen, any tips where things should go?...See MoreKitchen Layout Input Please - Small Galley Picture
Comments (39)rantontoo: I plan to die in this condo - or at the very least age in place absent unforeseen circumstances. I could give a rat's patootie about resale value or what prospective buyers might like - or really anyone else. I care about functionality for my own needs and aesthetics for my own tastes and comfort. Contrary to real estate "wisdom" I am eliminating the tub/shower in the master bath and installing a large shower with a seat. It won't be the largest shower in the world but it's leagues more comfortable and suited to my lifestyle than the tub which requires me to step over and in I am taking out one of the sinks in the master bath and installing a true vanity with a chair/seat. If anyone absolutely needs the use of a sink while I am washing my face, there is a sink in the guest steps away. I've never actually quite understood what kind of prolonged ablutions require one to be directly in front of flowing water :-) I am contemplating not having the paltry upper cabinets start at 18" since I am short. My current uppers are lower than 18" - something I hadn't appreciated until I started researching kitchen design - which makes the second shelf wholly accessible and even the third shelf only requires tip toes for a lot of stuff. I am even wondering whether raising the counter in the bathroom is functional since at its current normal height I have to bend low to splash water on my face which invariably means everything gets splashed. I have no small children to consider so I don't know why height would be an issue....See MoreFloating Cocktail Bar Cabinet to Increase Kitchen Storage Capacity
Comments (4)Thank you for your comments! One of the attractions of this unused wall space is its location, pictured below. No through traffic. I also liked the partial transparency through the side walls of the hanging cocktail bar which made me less reluctant to mount it by a large window since I wanted to minimize any effect on the amount of natural light we get....See MoreKitchen storage functionality
Comments (51)I have a kitchen with 4 walls, no open concept. I have uppers on 3 or the 4 walls - huge bay window and back door are on the 4th wall. I have a LOT of cookware. I have a pot rack for my most used pots/pans. I ADORE my drawers, but I would never have enough room in this 11x15 foot kitchen with three doors and one big window, to put my dishes/glassware in the bottoms drawers. I have one wall of glass-doored full-inset cabinets and that's where 2 different sets of dishes live, plus all my good crystal. The everyday glassware is in a shallow cabinet at right angle to the window wall - very easy to removed glasses from the DW and put them away. Yes, I do have to walk to put my dishes away, but dishes stack and that means only 2-3 trips to get them all there - I only run my DW once a week as I live alone, so it is always full when I run it. I would never give up my drawers! I did opt to have European cabinets for the lowers - wanted a sleek, clean look and more "real-estate". No worry about nicks that way, either. I like the combination - I'm just not a matchy-matchy girl in any way. I just have a LOT of stuff and you have no idea how much went to Goodwill and how much is in the garage cabinets (the ones that were original to the house) that I'm saving for DGS's first apt. Lots of duplicates from my mother's and our Maine apt when my husband was teaching up there....See Moremcarroll16
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