Considering Remodeling Your Kitchen? :: The Construction Management Pro

Considering Remodeling Your Kitchen?

The first step in problem solving is Problem Identification. So, last week we asked you to focus on what is wrong with your kitchen. In this installment we will look at one of the most difficult things to address in kitchen remodleing:

Step 2.           Assess the kitchen layout. Does it work for how you want to use it?

A myriad of non-cooking activities such as watching TV, entertaining, homework and talking on the telephone have been a “but of course” comment for many families when it comes to what is done in the kitchen. Have you ever asked the kitchen designer did they cook? Does your kitchen match your life style? Do you entertain a lot and need the capacity to serve a lot of people. Do you need to cook for a lot of people? Do you like folks to hang out while you cook? Maybe you have kids that like to help out so you want a separate prep space (and sink) for them or whoever is that second cook in the kitchen. Multiple cooks mean multiple work triangles or at least minimize their conflicts. Design and color are wonderful, but if they don’t enhance the cooking experience, then we can never have a truly GREAT kitchen.

So what is a “Work Triangle” and why does it matter? The concept for the kitchen work triangle was developed in the 1940s,  The kitchen was looked at as a space where only cooking took place. The kitchen work triangle connects the three main work areas in the kitchen — the sink, the range, and the refrigerator. As a general guideline, the distance between these areas determine the effeciency and the amount of energy you expend in the kitchen. The total of all three sides of the triangle should be between 13 feet and 26 feet. If the distance is too small, the kitchen will feel cramped, too large and you spend a lot of energy going from station to station.

Today, more activities are done in the kitchen, so this concept has changed. In addition to the big three, you may have a clean up area, food prep, serving, computer/homework areas as well. If there are more than one person that cooks, then you have to envision how they will work together in the same space while reducing conflicts and improving flow in and around the space.

Adequate prep space is often forgotten because it’s not explicitly thought about. It’s a good idea to have one prep space near the sink and one near the stove. Put utensils, pots and spices near the stove for easy cooking — it’ll save additional steps. Your clean up space should be near your dish and tableware storage, or maybe you want them near your serving area. In kitchen design, there are no hard and fast rules, it’s how you want and use the space.

While all this is good, do you have the space for making these changes? Do you have the infastructure to support it (plumbing and electric), will the appliances fit, are there structural walls that make it difficult to optimize your design concepts. Now you know why I say this is the most difficult thing to address.

For more information on kitchen design, see our new website: www.FlamingoConstructionNJ.com

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