In the process of remodeling our last two kitchens, we’ve come up with some firm principles that feed a good design. Every kitchen is different in how it fits to the life of the family, and those needs take priority, but here is our take on a really good kitchen.
The Simple Test: Uppers, Lowers and Counters
Measure the front length of upper cabinets, lower cabinets and counters throughout the kitchen. Our target is for each of these to be greater than 15 feet. A compact kitchen can have less but there will be compromises such as fewer cooks in the kitchen and less space to organize a meal or let dishes dry.
The best way to approach a kitchen redesign is to improve these three numbers.
The Nodes
The Sink
Support workflow for prepping food and for cleaning/drying dishes and pans. Reserve space next to the sink for a drying rack and workflow for doing dishes. Nearby storage holds dishes, silverware, glasses, dishtowels and cleaning supplies. The sink should be well-lit. Bonus points for a window above the sink with a pleasant view.
The Range
Provide two feet or counter space on each side of the stove to organize ingredients and assemble the meals. Nearby storage holds seasonings, oils, utensils and pans. The stovetop should be well lit. The ventilation hood should not obstruct the workspace.
The Prep Area
A good kitchen has a space to drop and sort the groceries when returning from the store. Collect ingredients here when starting a new meal. Use the space for for chopping, mixing, weighing, and other steps which don’t need the stove or sink.
The Pantry
The refrigerator and storage for dry goods should have easy access to the Prep Area. Certain items like cutting boards, sheet pans, cook books and oversized items need dedicated storage.