island vs peninsula (new build)

last year

Signing a contract for new build that is 60 days out of completion. We have an opportunity to change some layout that would be less impactful on pre work done like electrical and plumbing. I feel with the ki then this size it might make sense to have a peninsula than an island to maximize counter prep space. Would love to hear from other on how we can make this size kitchen more workable for our family (family of 4, 2 small kids)

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Comments (6)

PRO
Jeffrey R. Grenz, General Contractor
last year
Peninsula would crowd the kitchen if you used a peninsula w an eating overhang of 12"

Congrats but if your 60 days out you'd better hustle with decisions as there is no time in that for changes.
mcarroll16
last year
For me, the most useful prep space is near the sink and the cooktop. So an island that is a pivot from each is much more useful than a peninsula (I'm assuming your peninsula would be to the right of your sink). I think you might want to adjust the dimensions of that island. Make sure it's not too wide to be able to reach the middle for cleaning, that the seating overhang is at least 15" (18" is better), and that you have good clearances on all sides.
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todds- For ventilation we are either going to get a dacor downdraft or a downdraft range (can't remember the brand name of that one). histokitch- I have thought about the corner range. Facing a view seemed to make more sense. mom2lilenj- I have thought about switching the stove to under the passthrough and the sink to under the window. I decided that venting is easier on the outside wall. Also, cooking is done during daylight and washing dishes at nighttime. So I decided that watching the wildlife during the day while cooking makes more sense than looking out the window at darkness while washing dishes at night. And through the passthrough at night you can wash dishes while watching tv and talking to everyone in the living room. So it just seems to fit our habits so much more that the stove goes at the window and the sink at the passthrough. mom2lilenj- I had a cabinet depth fridge at the end of the sink wall for a long time. It stuck out into the aisle between the sink and island. I marked the corner on the floor and practiced walking between the fridge and table and it seemed to me too narrow a passageway with the fridge door closed--worse if open. Visually it really looks uncomfortable as well because it's too close to the table and chairs. It just didn't work well. The other thing is those cutouts. Since they are already there it seems to make more sense to use the cutout space for essentials like pantry and fridge to keep the room as open and airy as possible. I'm not sure a stove could go in the cutouts.
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Oh, and I could be wrong, but I interpreted the second, single dishwasher drawer to be in that position to accommodate bar glasses and such. I was picturing cabinets in that area that would hold glasses and utensils for the bar, and those things would be used, washed, and kept in that area. Regular dishes would be washed in the other dishwasher and stored nearby. If I'm interpreting your intentions correctly, I see no problem with that dish drawer being where you have it. Problems arise when both dishwashers are used for just any dishes, but that's not how I picture it working in your setup.
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I think you will be fine with a 30" range. There are advantages to an overlay griddle too and it can be just as "proper" as a built in. It just depends on how you use your griddle. Griddles built in or add ons are basically big cookware. Advantages to an add on -allows your burners to be flexible in their use which is very important on a 30" range -add on griddles come in different materials so you can change them out for different uses. bare aluminum for great heat conduction and are lighter weight. Steel or cast iron is great for high heat These will season like cast iron or there are aluminum griddles that are coated to be nonstick. - -add ons can be bigger than one that is fixed and still just cover two burners -you can take the griddle off to wash it. -you can very often get more heat if needed with an overlay 2x15K BTUs or whatever you have vs most built ins are limited to 15K total -add ons are cheap I have no problem adjusting my burners to keep a constant temperature but with a thermostatically controlled griddle, you can turn it to a certain heat and it will always be the same . Eveness of heat is more dependent on the material the griddle is made of, aluminum being the best of the commonly available materials. Steel notoriously hot spots. But some people cook on the hotter part and hold on the cooler part. Wolf attempts to address this by using its gas infrared heat source and there are some built ins that are made of aluminum with electric elements. Another consideration is the thickness of the material used in the griddle. Some built ins are thick so require longer to preheat and adjust. There is nothing wrong with a plug in electric add on griddle either. It's not so chefy looking but can be great for certain applications.
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Comments (13)
mama goose_gw zn6OH Thank you for commenting! Switching the DW to the right of the sink and creating dish storage in the island is a fantastic idea! The placement now IS smack dab in the middle of my cooking zone when I think about it. And the pull out trash bin in it's place makes much more sense. Definitely going to add that to our list of changes! Is there a standard for the depth of the drawers to store the dishes? My husband and I are still undecided about having seating at the island. Since it would be a gathering spot when we entertain, we are worried the walkway may be too narrow for seated guests - guests standing around - and guests trying to walk by. While I love the idea, it is something we are still tossing around. There is currently a storage unit in the school room, on the flip side of the pantry wall. If possible we would rather leave that room as is - since it is technically 'finished'. What are your thoughts about locating the under counter beverage fridge in the dining room built-ins? I appreciate the thoughts on using a counter depth fridge. We currently have a true built-in on our appliance list and the difference in price is definitely worth noting. Thanks again for all of your great suggestions!
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LH CO/FL
last year
I have a similar layout but added a prep sink in the island. I'm thrilled with that decision. :)
dan1888
last year
You need 4" 3000 or 3500K led cans 6" in from the edge of the counter on the sink and range runs. 3 each. At leasr 2 over the island All on dimmers. The placement is so you won't shadow with your body the thing you're prepping. . .Make the single base cabs wide all drawers on each side of the range and to the right of the sink. Also for the island. At least 36". Stay with island. Go with an induction slide-in range Frigidaire or Bosch. 4" cans- Halo LT4 or Razor R CCT.
PRO
Mark Bischak, Architect
last year
Keep it the way it is. If you are not going to design the kitchen to the way you cook and to meet your needs, you may as well 'hermit crab' it; trying it out the way it was laid out originally to see if it needs to be changed.
chisue
last year
Odd to see the most-visited appliance in a kitchen (refrigerator) placed so far from the eating area. Also, the usual work pattern is fridge to sink to cooktop. (Also pantry to sink.)

No to a peninsula, but this island is too deep, and there's not enough overhang at the seating area to tuck stools (and legs) underneath it.

Another sink in the island might save this plan. Can that still be plumbed?

island vs peninsula (new build)

Comments (6)

Jeffrey R. Grenz, General Contractor

mcarroll16

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LH CO/FL

dan1888

Mark Bischak, Architect

chisue

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