kitchen plan advice (double island alternative)
A P
2 months ago
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cpartist
2 months agoRelated Discussions
Need some advice. Single or double bowl for kitchen sink?
Comments (40)Something seems to be missing in EVERY thread about Single vs. Double Bowl sinks. Large single sinks have the space for large items but lack the versatility of having two bowls. Double bowl sinks, regardless of the ratio of the bowls, just aren't big enough for a lot of items. But wait, you can have the best of both worlds IF you have a little space. When planning our kitchen remodel/expansion my wife and I got into the age old one bowl vs. two bowl argument. Our old kitchen had a Kohler Executive Chef double bowl sink. The larger bowl was not big enough for big stuff so I wanted a single bowl - she wanted a double bowl, so here is what I did. I had our KD order a 54" wide, quad door sink base (Medallion) and I put a Blanco Diamond Super Single Bowl (33" X 22") Silgranit Sink (440194) on the left and a Blanco Precis Medium Bowl (13" X 18") Silgranit Sink (440144) on the right. I separated the two sinks by 5" to allow sufficient strength for the granite "Bridge" between the two sinks. I also had 5 groves cut into the "Granite Bridges to allow water to flow between the sinks in the unlikely event someone left the water running in one of the sinks. While it does take some space and a little imagination to accommodate this arrangement I believe it is the best solution to the one vs. two bowl dilemma - we simply LOVE it. Just a comment about the Blanco Silgranit sinks - I cannot ever see us going back to a Stainless Steel or Cast Iron sink - Blanco Silgranit sinks are IMHO the beat sinks available today....See MoreAdvice on Kitchen Plan
Comments (16)It depends on how you work. I have a prep sink in a peninsula corner facing partly the wall and partly the DR. I have a large cleanup sink in front of a 7' or so window. My prep sink is on the same run of counter as my cooktop. I use, almost exclusively, the prep sink - b/c it's next to the cooktop and b/c it's where I can visit with others occasionally. (I can also see the FR from the prep sink/cooktop wall.) Be aware that when you put your cleanup sink in an island (or peninsula), your dirty dishes are front & center and on display for all to see. If you also have seating, then dirty dishes are "in the face" of anyone sitting there - not very pleasant! Regarding the refrigerators... The main refrigerator in the main part of the kitchen -- unless it's a true built-in, there must be some space b/w the wall and the refrigerator to allow the refrigerator doors to open fully. I suggest a 9" to 12" wide utility pullout for broom, mop, etc. b/w the wall and refrigerator. Second refrigerator in the pantry -- refrigerators (and freezers) give off a lot of heat. Food should be stored in a cool, dry space. Putting a refrigerator or freezer in the pantry is not advised - unless the pantry is wide open the vast majority of the time. Note that the same comment about spacing b/w the wall and refrigerator/freezer applies in the pantry as well....See MoreNeed advice on choosing between double island or peninsula.
Comments (21)Of the proposed layouts, I prefer this one ... it avoids the double island thing (which I generally dislike), yet keeps the "riff raff" seated where you want them -- out of your space ... while still allowing you direct access to the sliding door, which I think is of primary importance. To further complicate matters, you can also opt for a pass-through to the DR, if you put the sink on the bottom wall. ;)I like the one below the least. It creates a little rat's maze for the cook, who will always be walking around that island-crammed-into-a-U. Too many steps around the peninsula to reach the slider. If you do go with this one, I'd insist upon the pass-through window suggested above....See MoreKitchen Layout Advice - Double oven, cooktop & symmetrical design
Comments (9)Your design has all 3 primary work zones crammed into one small space with a lot of wasted (and expensive) counterspace along the wall. [Primary work zones: Prep, Cooking, Cleanup] It makes it difficult for more than one person to work in the Kitchen Creates a bottleneck around the cooktop b/c everything is crammed into that area. This is the area that should be the most protected from traffic, not the area with the most traffic That bottleneck also is an issue when someone is trying to go from the cooktop to the sink for draining boiling water, etc. -- tripping over/dodging others in the aisle b/c everything is on that aisle. . If it were me, I'd: Move the sink and DW to the perimeter Put a prep sink in the island Have dish storage on the wall around the sink & DW . Now, You can have someone cleaning up/loading the DW or unloading the DW while someone else is preparing a meal (prepping and/or cooking) Dish storage is right next to the DW. This means that someone can be unloading the DW or setting the table while someone else is preparing a meal. . Something like this: Note: Since all or the key measurements are missing, I had to estimate the overall dimensions and island size. [Select/click on an image to see a larger version.] The MW sits in an alcove in the tall oven cabinet in the first layout. It's a single wall oven mounted at the correct height (vs neither quite right in double wall ovens or the bottom right and the top too high). I would include a pullout tray beneath the MW alcove and above the oven for convenient landing space. (See the "options" layout for double ovens and MW drawer instead of MW hanging from the cabinets (which is aesthetically less pleasing)). . Work Zone Map: . Some options:...See Moredan1888
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