Kitchen Design

Laying out your kitchen can be one of life's great experiences. But there is a lot to be said for experience and technology. We know the shortcuts to take and which to avoid to help maximize your kitchen's style, beauty and performance.

Some of the first things you will need to know about your room are the dimensions.

If you are building, your builder or architect can provide you with a set of plans.

These will provide all the information you will need. If you are remodeling, measure your space carefully, create a sketch of the room, and note the location of all the appliances, plumbing, electrical outlets, light switches, windows and doors. When measuring, include finished dimensions of every item in the room.

How to Measure your Kitchen
1. Measure all walls from corner to corner.
2. Indicate the distance from wall to window and measure size of window.
3. Mark all doors and switches/sockets.
4. Give height of room and windows.

That is all there is to it!

The Work Triangle
Every kitchen has three principal work areas: Food Storage, Cooking & Serving, and Cleanup. Kitchen designers refer to the inter-play among these areas as the "work triangle," and use it as a planning tool to create efficient spaces. One design objective, for example, is to keep the total length of the tri-angle within a manageable range, usually between 4 and 7 metres. Another is to route foot-traffic around or away from the triangle. The basic kitchen plans shown below illustrate how different layouts and the position of appliances affect the work triangle.
 
Food Storage - The refrigerator is the focal point at this corner of the triangle, but you'll also want plenty of base and wall cabinet space nearby for canned and packaged food. At least 37cm. of cabinet space is recommended on the handle side of the refrigerator to make it easy to get food in and out.

Cooking & Serving - The success of a meal can depend on having ingredients within easy reach during cooking, so the location and function of cabinets over and around the cooker is very important. Cabinets are also needed to store cooking utensils, pots and pans, spices and cooking ingredients. In this area, pot drawers can make access to pots and pans a breeze, and accessories like a carousel can be very useful.

Cleanup - This is where  pileups occur. Plenty of counter space will help, so try to plan at least 60 to 90 cm. on each side of the sink. Take advantage of counter space corners by including a tambour door for bulky items like mixers. Add a base cabinet recycling centre or wastebasket holder for quick cleanup.

Basic Kitchen Designs 
 
STRAIGHT
All work areas are arranged along one wall in this simple, linear layout. However, this is considered the least efficient plan because a long wall space is needed to create ample work and storage areas.

L-SHAPE
This is the most popular kitchen design because it is efficient and functional, and works well in limited spaces. Corner cabinets, fitted with a variety of helpful accessories, add to the overall usefulness of this design.

U-SHAPE
Another popular layout because it promotes a compact, efficient work triangle with good traffic flow. This plan also allows the kitchen to open into a dining area within the same room.

ADDITIONS
When space allows, the addition of an island or breakfast bar can create exciting possibilities. Using an "extra" element in the layout lets you add seating areas, enhance work and traffic patterns or create alternate work sites such as a hob or second sink.