Hello all, This is my first time posting to the forum, so thanks in advance for any guidance you all have to offer!! I am moving forward with a full remodel of an original 1940's kitchen. The plan is to have all major work done by August 1st. Pro: I have a fantastic, solid contractor and also an experienced professional who can modify and install IKEA cabs. Con: I am on a tight budget: ~25K to cover all labor, materials, appliances, hence IKEA cabs. Or maybe maybe something from green demolitions? I have attached drawings by an architect friend. The wall separating kitchen and DR will be removed. Door between kitchen and LR will be walled closed to provide more functional wall space in kitchen. Structural problem: the window on the south side next to the back door is lower than counter-height. And the depth between the wall and the molding for the window is short. Appliances: Fridge will be Frigidaire all-refrigerator. Induction cooktop (GE? Bosch?) KitchenAid dishwasher Likely no oven (my toaster convection oven is plenty) Microwave of some inexpensive kind. Demolition starts late next week, and I am suddenly questioning the architect's design: The custom open shelving does not help with economizing. I'm not convinced there is enough storage space in her drawings. I love the open look created by eliminating all or most upper cabinets. I find the varied height of the upper cabinets to be too busy. I like strong horizontal lines, especially in a small kitchen. Would love any and all ideas on the layout! Happy 4th, all! Tracy Image link:

My cooktop is at the end of the run, sort of. There's not a wall, but there's a 12" deep floor-to-ceiling pantry cab, then there's an opening that leads around the corner to a side door. Your idea, to have counter on both sides of the stove, is best. A KD will tell you you should have landing space on both sides of the stove if you can. But you don't have to actually center it, it could be shifted over so you'd have, starting from the wall, maybe 9-12" of counter, then the 30" stove, then a bigger swath of counter, then the 24" fridge. You could even fit in a 30" fridge, and they aren't very expensive. The reason I suggest shifting over the stove a little is that I don't think I'd like to have my stove directly across from my sink. OTOH, my kitchen is less than 8' across, and you have 10' here, so the aisle is much wider. I saw the end of a basement remodel to create a rental apartment on HGTV recently, and they pointed out that the DW they installed would make a renter so happy because it is, it seems, uncommon. So adding one would make your unit more desirable. Since it's a rental, and I don't know if a renter would be happy about buying new cookware, induction might not be best for this application.

Since you're considering moving the door, why not move the door to center it on the room, opposite the hallway door? Here are pics of 8' wide kitchens to give you an idea what that would look like: [Contemporary Kitchen[(https://www.houzz.com/photos/contemporary-kitchen-ideas-phbr1-bp~t_709~s_2103) by New York Architects & Designers Beinfield Architecture PC [Traditional Kitchen[(https://www.houzz.com/photos/traditional-kitchen-ideas-phbr1-bp~t_709~s_2107) by Mountain View General Contractors Nunley Custom Homes [Contemporary Kitchen[(https://www.houzz.com/photos/contemporary-kitchen-ideas-phbr1-bp~t_709~s_2103) by Sonoma Architects & Designers Amy A. Alper [Eclectic Kitchen[(https://www.houzz.com/photos/eclectic-kitchen-ideas-phbr1-bp~t_709~s_2104) by Sonoma Architects & Designers Amy A. Alper On this last kitchen, I would prefer to have the fridge placed closest to the hallway entry so that people getting items from the fridge don't have to cross the cooking zone to get to it. Have you checked with your city's code? You may need to move the range when you remodel, especially if that's an opening window above it. Then your set-up would be very much like the last kitchen I posted.

I am the original poster- don't know what happened, but my original garden web account seems to have gotten mixed in with my houzz account. Anyway... not trying to troll or anything here. This is really a fascinating thread, and definitely highlights the challenges of designing for a smaller space when every inch counts! I think the most compelling argument here is focused on what is needed for today vs. what MAY be needed of tomorrow. So, it's not really about functionality but risk and probability. It's too bad we don't have a nice little financial equation that will help us determine the "net present value" of the choices. I really just hate wasting money, and want to do every bit of planning possible to avoid the potential of having to rip something out in the future because it was a poor decision. I think my primary problem is that I really want a 30' x 40' kitchen with high end appliances and all of the bling I could possibly imagine. But, that is not my reality. And, it's really hard to figure out what is most important and how to choose when I can only afford about 35% of what I want. It's really hard on these forums to communicate a budget - I have no issue moving my fridge and range to opposite ends of the universe, but there is a cost involved in that, and I really need to be careful how I allocate my budget. So, I have chosen to leave my electrical and plumbing pieces where they are - and stay within the current footprint. I have to say - it can be pretty intimidating posting and asking for help when you are one of the "I have a small kitchen" folks. I really have no idea what I will end up with. But, I do know that I will post my updates as they occur as I want to ensure future "small galley kitchen" searches have something to reference! Thank you so very much to all of the wonderful comments and advice I have received. Funkycamper, benjesbride - you guys have been providing feedback and valuable input for the past 6 months as I have persevered to navigate the very rough waters of kitchen design. The end is so very near and this is the most stressful process I have EVER experienced!