Kitchen Remodeling

One of the most lived in and visible rooms of the house; kitchen transformations are not only one of the most popular home repair/remodeling projects of all. As the heart of the home, kitchen design is of prime importance for most homeowners; for functionality purposes as well as cosmetic appeal.

When considering a kitchen remodeling project, the various elements of the kitchen such as fixtures and appliances, countertops, cabinets, lighting, and flooring all enter into the plan to accomplish the desired outcome.

Placement of plumbing, electrical, and HVAC service must be considered. As well as basic design standards, such as placement of the work triangle. This represents the three most important features associated with the kitchen; food storage, (the refrigerator) food prep, (oven and cook top) and cleanup (sink and dishwasher).

The object is to design a layout that combines simplicity and ease of movement with the least number of steps for the cook. And at the same time allows additional persons to work in the kitchen; without one getting in the other’s way. The way traffic flows into and out of the room, and size and placement of the various elements are all part of the mix when establishing needs, purpose, and scope of the project.

Project Planning

As with any other home renovation project, one must first determine the specific needs they want met. Decide what you want to accomplish, and why you want a kitchen remodel before making actual plans.

Is it purely cosmetic and/or to update appliances? To reconfigure layout design, improve workspace lighting, or increase floor space? Add another feature – such as a food pantry, work island, or breakfast nook? Open up the room to be less isolated from the rest of the house? Or alter doorways to redirect traffic in order to work and move about more efficiently into surrounding rooms.

When making project plans, the following are all important things to consider:

• Kitchen use; what its main function will be. Cooking, entertaining / family meetings / gatherings, doing schoolwork, eating, or other activities.
• What things you like about the kitchen as it is now; what aspects are inconvenient. Specific elements you would like to enhance or rectify.
• Whether or not kitchen size is adequate. What about the layout; does it make good use of available floor space?
• Current traffic flow, including traffic flow into the kitchen through existing doorways; as well as traffic flow during mealtime preparations. What might work better?
• If funds allow, consider what new elements you would like included in your floor plan.
• Size, style, and type of existing elements. Do you need larger or smaller appliances, sinks, cabinets, or countertops?
• What about the aesthetic appeal of the kitchen? Do you want to incorporate interior décor improvements into floors, walls, ceilings, cabinets and countertops?
• Will current plumbing, electrical, and HVAC services be adequate. Or will modifications be necessary for the new design; including the addition of range hoods or ventilation of cooking areas?
• What aspects of the project, if any, can be completed as a DIY project – to cut down on costs or provide extra funds for additional elements that will enhance kitchen design and convenience?
• What the overall cost of the project be.

By implementing basic design standards into your layout, the kitchen becomes an easier place to work, more efficient, and a more comfortable room to spend time. Understanding and using these basic standards will determine whether your current layout is usable, or if a major change or expansion is required.

The Ever Important Work Triangle

The work triangle arrangement for storage, preparation, and clean-up areas of the kitchen should be the heart of your kitchen layout design. Each work area represents a point on the triangle; the distance between each point is called a leg. The concept behind a well-laid out kitchen design is to balance the placement of each point in relation to the other.

The National Kitchen and Bath Association (NKBA) suggest that each leg of the triangle be 4 to 9-feet; the total of all three legs be no more than 26-feet. In addition, the arrangement and placement of the triangle should be such that no other foot traffic passes through it. The NKBA also suggests a 4-foot corridor between stationary elements; such as an island counter or butcher block work station. Any space less than 3-feet will drastically reduce efficiency.

Common shapes of work area configuration are U-shape, standard L-shape, large U-shape, and straight line Galley shape. While U-shape and L-shape configurations will all accommodate the work triangle, some kitchen space layouts just will not accommodate a work triangle. A straight line Galley type work area and counter may be the only suitable solution.

Space – Another Important Aspect of Kitchen Design

Besides lack of available storage space, one of the most common faults people find with their kitchen is the lack of adequate counter space. More than just having adequate counter space is the proximity of counter space to appliances and sinks. Some basic requirements for adequate space include:

• At least 15-inches on latch side of refrigerators.
• At least 18-inches on one side and 24-inches on the other side of a single or double sink.
• At least 15-inches on either side of a microwave.
• At least 15-inches on one side and 9-inches on the other side of a cook top or range.
• At least 15-inches on either side of an oven.

In addition to these minimum allowances, a kitchen should have at least one additional food preparation counter with a minimum of 3-feet work space. While a 150 square foot kitchen should have a minimum of 11-linear feet of counter space, larger kitchens should have 16-lineal feet or more.

While the standard width for most appliances runs 30 to 32-inches, width can vary up to 48-inches or more. Be sure that you know the exact width of all the appliances you plan to include in your design layout in order to allow adequate additional space required for installation of each. For example, a 36-inch range requires an opening of at least 36 ½-inches.

Most people would also like to add extra cabinet space in the kitchen. But, for kitchens with 150-square feet or less of floor space, this might not be possible. When it comes to smaller kitchens, designate at least 13-linear feet for base cabinets, 12-linear feet for wall cabinets, and 10-linear feet for drawers or roll-out shelving. For larger kitchens, plan at least 16-feet for base cabinets, 15 ½-feet for wall cabinets, and 13 ½-feet for drawers and roll-out shelves.

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The Comprehensive Guide to Home Renovations