Cleared my head, started afresh, welcome critique on new design
Hi to old friends. I posted on this forum a few months back. I went through a number of iterations of a design and everyone's suggestions were very helpful. I learned a lot from the back and forth.
I had to shift gears for a while because I felt my design "imagination" was in a rut, meaning that I was producing variations on the same theme and this wasn't working for me, so I stopped all design work and went to my property and began working on clearing some of the land, laying down some hydroelectric infrastructure, etc. Mechanical and engineering stuff rather than design and aesthetics.
I recently fired up the design software and purposely didn't look at my previous design efforts - I felt that with the time away I could begin with fresh eyes. Of course I still had design constraints that I had to contend with but I was hoping that I could come up with a new way to invent the wheel, so to speak.
What I wanted to avoid in this iteration were the following:
- barrier island
- dead runs of cabinetry which had little usefulness
- zones too close together
- bird on a wire seating
- entry doors in the kitchen
What I'm looking for is feedback on this design and how to improve it, or if need be, to scrap it if the criticisms point out enough flaws which I haven't identified.
Here are two renders:
Don't worry about upper cabinet heights, window styles, etc because everything in the plans is at a "placeholder" stage until I can nail down the workflow, layout, traffic patterns, etc.
I have a HUGE basement food storage zone, so I don't need a pantry within, or near, the kitchen, but I also don't want to be running downstairs for a box of pasta or a can of soup, so my compromise is to use the cabinetry for intermediate storage of frequently used goods and then restock from the pantry rather than using a "Just In Time" type of inventory system within the kitchen and then continually replenishing from a nearby pantry.
I tried to incorporate a landing zone near all appliances, so the fridge has the peninsula right in front of it and the prep zone counter right next to it. The range and sinks have good expanses of countertop on either side.
The baking zone has the oven on one side and the wood fired oven (off picture) on the other side of the peninsula in the DR/LR. Also I have a nice 4' x 7' expanse of counter to work on.
For the prep and butcher zone, I'm leaning towards 3" thick maple butcher block countertop and I'm toying with the idea of the top 1" being detachable and flippable to allow a cutting surface just for meat and to allow for easy washing but I'm not sure if that's really workable - more investigation (and feedback from you guys) is needed.
The upper cabinet that's situated over the middle of the peninsula is going to be an awkward reach, so I'm thinking it best to put infrequently used items in that cabinet.
I'm concerned about the upper cab in the corner next to the main sink - should I think about a corner cab there due to the reach needed to open the door closest to the exterior wall?
I can't think of anything else to spell out at this point, so I open the floor to feedback. Believe it or not, a lot of what you're seeing is the result of the knowledge you have shared with me earlier in the year, but I take all responsibility for misapplying that knowledge, so don't feel bad if I'm the dunce student who bollixed up what was perfectly sensible commentary from earlier conversations.