I say we are 'terminal DIYers,' and we try it all: Home/Kitchen Design & Building, Cooking, Baking, Sewing, Gardening, Woodworking, Homeschooling... But the seasons are changing, and in this one I plan to rediscover the artist in myself. I'm stepping out with some ideas and seeing where they take me...and us...at Our Home for Ten (RHome410)!
I think work zones and the paths within and between them can be the most important consideration in a well-functioning kitchen. This means aisles must be wide enough for the person or people working, and not too wide to be efficient. This means people and their tasks have adequate work surfaces and storage.
A picture is worth a thousand (or two) words, so I'll start with the layout of my kitchen with the work zones labeled.
And here are examples of the paths a worker would most-often cover in performing a task in each of those areas. It's not always this simple, of course, as someone clearing the dishwasher might cross through the cooking path to put away tools that are stored in the baking center, and people from any of the zones create dirty dishes that eventually get to the main sink. That's where aisle size and gracious teamwork come into play.
With a family the size of ours, whose members often like to be working in the kitchen 2 to 8 at a time, good separation of task areas was a priority. Our last kitchen was much smaller, and there was one particular counter area we all liked to use best. When one was cooking, one was baking, and one was preparing the dinner salad, it got crowded, and 2 people had to move to less desirable locations that were further from the things they needed and/or uncomfortable. I wanted to avoid those problems when designing our house, so pretty much started with the kitchen, making it as large as it needed to be to fit us comfortably for the way we operate.
That's not always possible in an existing house, and with families for whom a giant kitchen isn't or can't be the top priority. But using my kitchen as a guideline, I'll discuss the zones in more detail next week, and, hopefully, how they can still be accomplished in a smaller space.
I like how you've illustrated the importance of having room to work and working conveniently. Nice pictures! In answer to your email about my kitchen a while ago, I would just love it if you would draw up a floor plan idea for me. I have a couple scenarios I think would work but would like a fresh--and experienced--eye. My recent post Barn Door Headboard
Love your design! Found this post while searching multi workspace kitchens. We are starting the process of designing/building our forever home. We LOVE food and cooking. Always entertaining, always have our kids in the kitchen. Now that you've built and been using this design, is there anything you wish you added or anything you would consider changing? Thanks for sharing!
Thanks for your nice comments, and I’m glad you found this post.
For the most part, I love how our layout works. It’s not so spread out that it’s inefficient for me, because the zones help a lot, and the traffic pattern works great for a crowd. Recently, we enjoyed a great morning in the kitchen with 8 kids (ages 2-23), plus me, and with the door open to include Hubby, who was on the back porch. We had bread/buns, granola, French toast, sausage, eggs, biscuits, syrup, and oatmeal-banana pancakes all being prepped, cooked, or baked…with some eating, too… all at once.
I am a second-guesser, so am always wondering if there was something I could’ve done better, or that I’d like more. Sometimes it would be an even trade-off of some sort, or, usually, because of some benefit that would disappear, not as good, so I haven’t found much I’d change.
One problem we’ve had from the beginning is the distance of the small piece of counter to the left of the ‘snack fridge.’ The toaster oven was there, with the bread in the top drawer below, the peanut butter, crackers, and chips in the uppers above, and, of course, more meal and snack prep items in the fridge. That means there is a lot of kid-done prep there….and not an easy way to keep it cleaned up. It’s mostly a discipline issue, but also a proximity issue, since it’s the farthest surface from either of the sinks. I think we would’ve done better to have enclosed that area from top to bottom for better storage, and forced the food prep to the island.
Also, I have done a bit of rearranging recently. During an attempt to declutter and rid my kitchen of unused items and duplicates, I went through my cookbooks in the shelves above the fridge/freezer set. I got rid of some, but rediscovered a lot of interesting books I had stashed up there! They have been stored so high and out of my line of vision and reach, I’d forgotten about them. Since then, I moved the cookbooks into my dish hutch, where I hope to be able to see, and therefore, use them more often. That has already proven to work. I then moved the glassware to a drawer, and my bigger serving pieces to the shelving above the refrigerator and freezer.
Our toaster oven died and it wasn’t in our budget to replace it with the higher quality one I wanted. Now we’ve done without it for months, and barely miss it. Since my newer, larger food processor (its predecessor fit in the drawer) had been crowding the baking counter, which already held the mixer and blender, I decided it was time to utilize the toaster oven space. I moved all of our fruit bowls to that area (which has partly helped reduce prep mess on that counter… Or maybe it’s just that the food prepper who made the most mess is home less lately!). I then moved both the food processor and the blender to the space under the microwave/to the left of the rangetop/into the former fruit area. They seem to fit into the work area well, and since I can keep them set up and plugged in, I use them more in my prep processes. I don’t find it at all handy to tuck things away that I use often, so I prefer that my most-used small appliances are out and ready to go. This is something you may want to consider in your kitchen design. If you don’t like them visible, there are ways to keep them ready, but also hidden. Since I don’t have such hiding places, I draw the line at the grain mill, which I’d prefer to be at-the-ready, because it’s not at all attractive, and takes a lot of room…so it’s a trade-off I make. I’ve considered turning my hallway desk area (a catch-all space right now) into a grain-milling center to solve this problem.
Things I didn’t think of in my original plans: Space for cookbooks was something I’d overlooked, and the above-the-fridge solution was an after-thought that worked ‘ok,’ but not great, as explained. I was lucky we added that built-in shelf in the corner between the stove and cleanup sink, because it works marvelously for my coffee cups, tea, etc, even though it wasn’t planned for that purpose. It also offers visual interest with the open shelving…I wish I had more open shelving and wall space for display and fun items. I neglected the importance of including any decor options in the room. I am still lacking good spice storage, and have a few options I have been considering.
Other things I wish I’d done differently: Bigger window, boxed out so it was further back from the sink…for more space behind the faucet and a cleaner window! Also, a bigger pantry would be nice, or separate, bigger storage for baking pans, of which I have a LOT, even after clearing a few unneeded duplicates.
I LOVE separate stove top and wall ovens with storage for pots and pans under the stove. I LOVE having 2 sinks (placed properly), and would always try to have a prep sink separate from the cleanup sink. (Another thing I’d change with having 2 sinks, is I’d have a big single versus a double-basin cleanup sink.) I LOVE full extension drawer glides, and would probably like soft-close, because I’m always closing doors and drawers 'that last little bit.’ I LOVE an island and the traffic flow it allows in the kitchen. I LOVE 2 dishwashers, both within reach of each other, the cleanup sink, and the trash. I LOVE having the trash located so that it can be reached from stove and cleanup sink, and so I can sweep things off the island right into it. I LOVE multiple colors and materials in my kitchen… I don’t love cleaning corners and crevices, so would go with plain-front drawers next time, and let the pull add the character. I’m not sure we needed an 8-burner stove. With the gas range top (love it, except the cleaning), all the burners are big enough for large pots and pans, so 5 or 6 may have been enough… Or it could’ve been good to have a griddle or grill in the mix.
I hope this is the kind of information you were looking for. I didn’t mean it to be so long! Don’t hesitate to ask if you have further questions or I left something out you’d hoped I’d address. I LOVE to discuss all things kitchen, so talk to me about whatever. Best wishes on your new kitchen…So exciting! ---One last thing to remember… We have all ‘made do’ quite well with kitchens in houses we’ve moved into, even loving them, despite big shortcomings. When we design our own, we can be hard on ourselves if we can’t get it perfect, or find it’s less than perfect when we move in. THERE ARE NO PERFECT KITCHENS. There are always compromises and trade-offs. They can be different for each person, and it’s good to let a design ’simmer’ for awhile to make sure you’ve chosen the ones that mean the most to you. Kitchen design ‘rules’ can be broken if the consequences are fully considered… It’s YOUR space, and the kitchen design police won’t live there. —There are limitations to every space and budget. Not everything can be at arm’s length from each work spot, and connections to other rooms are necessary, although often conflict with what we think might be the ideal design. We can’t avoid upper cabinets and have lots of windows without giving up some storage. We can’t always afford everything our heart desires, nor can we find every material we imagine in our heads. Allow yourself, and your kitchen design, some grace, and just know it’ll be better and more appropriate for you and your family than anything you’ve ever had before. --And enjoy the process, and then, the kitchen!
I tried to edit this, but It wouldn't ever 'take.' I just wanted you to know that the small counter I was talking about (that gets messy) is to the left of the single fridge, but when facing it. Looking at the plan, it's to the right of that fridge and labeled "Bfast Ctr."
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Ellie · 702 weeks ago
My recent post Barn Door Headboard
Buwbean · 495 weeks ago
RHome410 71p · 495 weeks ago
For the most part, I love how our layout works. It’s not so spread out that it’s inefficient for me, because the zones help a lot, and the traffic pattern works great for a crowd. Recently, we enjoyed a great morning in the kitchen with 8 kids (ages 2-23), plus me, and with the door open to include Hubby, who was on the back porch. We had bread/buns, granola, French toast, sausage, eggs, biscuits, syrup, and oatmeal-banana pancakes all being prepped, cooked, or baked…with some eating, too… all at once.
I am a second-guesser, so am always wondering if there was something I could’ve done better, or that I’d like more. Sometimes it would be an even trade-off of some sort, or, usually, because of some benefit that would disappear, not as good, so I haven’t found much I’d change.
One problem we’ve had from the beginning is the distance of the small piece of counter to the left of the ‘snack fridge.’ The toaster oven was there, with the bread in the top drawer below, the peanut butter, crackers, and chips in the uppers above, and, of course, more meal and snack prep items in the fridge. That means there is a lot of kid-done prep there….and not an easy way to keep it cleaned up. It’s mostly a discipline issue, but also a proximity issue, since it’s the farthest surface from either of the sinks. I think we would’ve done better to have enclosed that area from top to bottom for better storage, and forced the food prep to the island.
Also, I have done a bit of rearranging recently. During an attempt to declutter and rid my kitchen of unused items and duplicates, I went through my cookbooks in the shelves above the fridge/freezer set. I got rid of some, but rediscovered a lot of interesting books I had stashed up there! They have been stored so high and out of my line of vision and reach, I’d forgotten about them. Since then, I moved the cookbooks into my dish hutch, where I hope to be able to see, and therefore, use them more often. That has already proven to work. I then moved the glassware to a drawer, and my bigger serving pieces to the shelving above the refrigerator and freezer.
Our toaster oven died and it wasn’t in our budget to replace it with the higher quality one I wanted. Now we’ve done without it for months, and barely miss it. Since my newer, larger food processor (its predecessor fit in the drawer) had been crowding the baking counter, which already held the mixer and blender, I decided it was time to utilize the toaster oven space. I moved all of our fruit bowls to that area (which has partly helped reduce prep mess on that counter… Or maybe it’s just that the food prepper who made the most mess is home less lately!). I then moved both the food processor and the blender to the space under the microwave/to the left of the rangetop/into the former fruit area. They seem to fit into the work area well, and since I can keep them set up and plugged in, I use them more in my prep processes. I don’t find it at all handy to tuck things away that I use often, so I prefer that my most-used small appliances are out and ready to go. This is something you may want to consider in your kitchen design. If you don’t like them visible, there are ways to keep them ready, but also hidden. Since I don’t have such hiding places, I draw the line at the grain mill, which I’d prefer to be at-the-ready, because it’s not at all attractive, and takes a lot of room…so it’s a trade-off I make. I’ve considered turning my hallway desk area (a catch-all space right now) into a grain-milling center to solve this problem.
Things I didn’t think of in my original plans: Space for cookbooks was something I’d overlooked, and the above-the-fridge solution was an after-thought that worked ‘ok,’ but not great, as explained. I was lucky we added that built-in shelf in the corner between the stove and cleanup sink, because it works marvelously for my coffee cups, tea, etc, even though it wasn’t planned for that purpose. It also offers visual interest with the open shelving…I wish I had more open shelving and wall space for display and fun items. I neglected the importance of including any decor options in the room. I am still lacking good spice storage, and have a few options I have been considering.
Other things I wish I’d done differently: Bigger window, boxed out so it was further back from the sink…for more space behind the faucet and a cleaner window! Also, a bigger pantry would be nice, or separate, bigger storage for baking pans, of which I have a LOT, even after clearing a few unneeded duplicates.
I LOVE separate stove top and wall ovens with storage for pots and pans under the stove. I LOVE having 2 sinks (placed properly), and would always try to have a prep sink separate from the cleanup sink. (Another thing I’d change with having 2 sinks, is I’d have a big single versus a double-basin cleanup sink.) I LOVE full extension drawer glides, and would probably like soft-close, because I’m always closing doors and drawers 'that last little bit.’ I LOVE an island and the traffic flow it allows in the kitchen. I LOVE 2 dishwashers, both within reach of each other, the cleanup sink, and the trash. I LOVE having the trash located so that it can be reached from stove and cleanup sink, and so I can sweep things off the island right into it. I LOVE multiple colors and materials in my kitchen… I don’t love cleaning corners and crevices, so would go with plain-front drawers next time, and let the pull add the character. I’m not sure we needed an 8-burner stove. With the gas range top (love it, except the cleaning), all the burners are big enough for large pots and pans, so 5 or 6 may have been enough… Or it could’ve been good to have a griddle or grill in the mix.
I hope this is the kind of information you were looking for. I didn’t mean it to be so long! Don’t hesitate to ask if you have further questions or I left something out you’d hoped I’d address. I LOVE to discuss all things kitchen, so talk to me about whatever. Best wishes on your new kitchen…So exciting! ---One last thing to remember… We have all ‘made do’ quite well with kitchens in houses we’ve moved into, even loving them, despite big shortcomings. When we design our own, we can be hard on ourselves if we can’t get it perfect, or find it’s less than perfect when we move in. THERE ARE NO PERFECT KITCHENS. There are always compromises and trade-offs. They can be different for each person, and it’s good to let a design ’simmer’ for awhile to make sure you’ve chosen the ones that mean the most to you. Kitchen design ‘rules’ can be broken if the consequences are fully considered… It’s YOUR space, and the kitchen design police won’t live there. —There are limitations to every space and budget. Not everything can be at arm’s length from each work spot, and connections to other rooms are necessary, although often conflict with what we think might be the ideal design. We can’t avoid upper cabinets and have lots of windows without giving up some storage. We can’t always afford everything our heart desires, nor can we find every material we imagine in our heads. Allow yourself, and your kitchen design, some grace, and just know it’ll be better and more appropriate for you and your family than anything you’ve ever had before. --And enjoy the process, and then, the kitchen!
RHome410 71p · 495 weeks ago