Early Stage Kitchen Plan--Please Help.

larecoltanteSeptember 26, 2013

I'm a long-time GW lurker, learning every time I read, and would like your expertise as we plan our kitchen renovation. I've posted my current floor plan below and will post one of my possible plans next.

Our current layout has a couple of flaws--it originally was built for a single cook, and there is a large refrigerator in a cabinet next to a tall window overlooking my garden and it blocks the view. Besides ruining the view and sight lines, the frig is a choke point into the workspace.

What we like: The sink under the window, the island, two ovens, roll out pantry. We like having a dedicated space for a breakfast table. My husband makes wonderful apple pies and loves having the island to roll his piecrust.

What we don't like: The location of the frig, the obstructed view, not enough prep space next to the sink, the OTR micro looming into the cooking space, no good place for the trash, the catchall desk space, broom closet too small.

Context: It's a formal house (Tidewater Colonial Revival) in a historic district & we're a little formal. We eat in our dining room several nights a week and like to have sit-down dinner guests. The main thoroughfare into the kitchen is from the back hall through the pocket door. Groceries come in from the garage just beyond the back stairwell. The room is just shy of 15' x 21' and we can't change the windows or doors. Plumbing and electrical can be moved. We have a big frig in the basement.

Personal: We're almost empty nesters, with one who just started college, one new college grad working and living at home, and a recent grad who lives and works nearby. We like to cook together and we like to have people over for dinner.

All opinions are welcome. Forgive any newbie mistakes--this is a new literacy skill for me. Thank you!

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larecoltante

OP here.

What we're considering: A built-in frig across the room, splitting the ovens, and ditching the desk & broom closet. I had been fighting the idea of putting a built-in frig on the current oven wall because it would be in a traffic path. Then I saw what a difference a slim frig made in KevinMP's kitchen and am rethinking. This plan could give us wet prep to the right of the sink and dry prep and baking on the island. I'm not sure where to put a large wall oven.

One thing that has us perplexed is where to put the coffee station if we split the frig and sink. I thought of putting refrigerator drawers next to the DW for cream, fruit, and yoghurt, but don't know if that's silly given the size of the room.

I haven't given much thought to upper cabinets yet.

I appreciate your ideas, advice, warnings...

    Bookmark   September 26, 2013 at 8:55PM
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buehl

Sink...Is the sink required to be under the window b/c there is only one sink in the kitchen and, therefore, all prepping is done at that sink?

If you had a prep sink elsewhere, e.g., in the island, could the cleanup sink be moved away from the window? Since the majority of people spend 70% - 75% of their time prepping and only 20% of their time cleaning up (less if you use the DW for everything), it makes sense to have the Prep Zone in the most desirable location. It also makes the most sense to protect the Prep Zone (and Cooking Zone) from traffic...plus they are where you use the most "dangerous" equipment - range/cooktop, knives, scalding water/food, etc.

If you like two ovens, which would you prefer?

(1) Double ovens in an oven stack and an MW elsewhere (under the counter (e.g., a MW Drawer) or on the counter or hanging from an upper cabinet)

(2) Range and single oven + MW in an oven stack

    Bookmark   September 28, 2013 at 9:47PM
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