Kitchen layout design help requested
I've been thinking of asking for your design help for quite a while so I spent most of the weekend doing hand drawn layout with hopefully accurate measurements and have posted photos below. Not an artist, somewhat math challenged and shaky handed.
New and old:
- The soffits are coming down to open up the space! I've spent many hours mapping out what's up there (removed trim and opened up a little), and baring knowing the ventilation ceiling elbow width, I've mapped out pretty much all visible electrics (2), vent ducts (2-one being capped) and absence of major plumbing running in the soffit. I think it is doable. Yeah.
-We're keeping the current space, so sink and gas plumbing probably will at most need slight modifications. A gas range will replace the current 36" cooktop.
-Electrical switches, dimmers and outlets are bountiful in both rooms as are ample free amps panel amps. Continue with some form of under the cab lighting.
-No major structural changes in layout are planned.
-My main kitchen design issues are:
a. 8'6" ceiling (plumb) or 102" inches. Should I do 42" uppers as I've been planning but recently had second thoughts on?
b. The main prep space between main sink and range has been increased from its current measly 27" to 36" by shifting range toward brick wall and removing most filler, yielding only a 12" base next to range near wall right which should be 15" either side. We currently have a 30" sink base. I'd love to get something other than stainless, but Silgranit starts at 33 sb, and Kohler 30" apron is crazy expensive.
c. Should the corner L layout incorporate a 14" w x 24"d x 96"h pullout pantry next to 36" refrigerator, so as to avoid towering 36"x 12" x 96" pantry in pantry eat in room?
d. The kitchen corner "L" area truly needs some help. Pull out pantry issue aside, how would you incorporate a 24" Sharp MW, either 24" drawer or 24"under-cabinet MW and still have storage space? Either way, a 3 drawer base is desired for heavy cooking pots. Yes we do cook, actually my husband is a great cook and I like to bake. I have measured all our pots/plans: max length: 21", max depth: 13", max height: 14". Combined weight just short of 140 pounds, Need to discard some more.
e. Our pantry room beverage center, upon opening the back door after grocery shopping, gives is a slight "in your face" presence. Should the 72" wall of cabs be downsized to 66" or 60", with the tall 36" pantry downsized to 33" (mandates custom) or 30" (more tall cabinet style choices).
-The appliances will be a 36" NG range and hood 36" Pro freestanding refrigerator, and Miele DW. Make up air will be added using an 8" Broan MUA damper. I've discussed this with multiple GC's and Broan.
-Two unique kitchen layout requirements are: the refrigerator space/size is fixed in position due to need to pull up of underlying, bracketed wood floor as it provides access to furnace room below, necessitated by the metal spiral staircase adjacent to refrigerator the previous owners installed.
-We're going with white painted maple cabinets with probably a modified face frame shaker door style over a mitered door and 24" base depth with probably 12" upper depth, depending on cabinet selection.
-Counter top measures in about 48 1/2 sf. White or black granite, maybe quartz are being considered.
-Floors original oak will be refinished. I have good supply of extra matching wood.
Early on I reviewed the National Kitchen and Bath suggestions and this layout meets almost all by incorporating changes to the already functional galley like layout. I am considering a change in clean up zone by moving it to the pantry (all of two feet max from the kitchen).
Thank you for your candid suggestions given the constraints above.
Edited for measurement corrections.
This post was edited by SparklingWater on Tue, Feb 26, 13 at 15:41