The Kitchen – the hub of most of your family’s activities…the laboratory from which comes forth the many marveled substances that sustain our biological existence and which cooks and housewives alike concoct. If you are planning a new kitchen design or are redesigning an existing one, surely you should give due thought and be aware of how important proper kitchen design and organization is…may be as much as building a laboratory.
A properly organized and designed kitchen is lovely to look at and a wonder of convenience, efficiency, and function. Any cook will tell you that one of the secrets to achieving culinary success is to have a properly designed and equipped kitchen. That way you don’t waste time and you minimize problems such as tripping on the cords, or how to get by a cabinet that is in the way. With the mind fully absorbed in preparing delicious food, such things can be very annoying.
Tips to look at while planning and designing a kitchen.
Kitchen Space – The most profound element of a good kitchen design is the space. It’s more then just having to worry about the space to lay your bowls. For one, you really have to consider just the right amount of space to move about yet not be encumbered by having to take too many steps to get from the fridge to the stove or sink.
The ‘work triangle’ is one guideline worked up for this purpose. It is an imaginary line starting from the sink, all the way to the cook top, down to the fridge, and back to the sink. The length of this imaginary triangle should be about 26 feet, with no segment being less than 4 feet or more than 9 feet.
This concept has many fans, as well as critics. However, it is a good place to start when planning the kitchen layout.
Architecture – its best if the kitchen doors are wide and not knobbed. Swivel doors can be a good alternative to doors that have knobs. Access to other rooms, especially with full hands, should be maid easy.
Design the walls so that they are protected from the heat and smoke stains and other kitchen stains. Consider installation of a vent to get rid of the smoke and gases that build up during kitchen routines. A good thing is to have your ceiling higher than normal, if possible.
Organization – see the future and design ahead of time to accommodate a growing number of cookware and other kitchen utensils. Consider the space needed for supplies such as fruit, vegetables and meat and make sure the equipment and supplies are arranged in an area where they are easily accessible when needed.
Plan your kitchen is such a way so that the equipment will not be cluttered about…when moving about in the kitchen; you shouldn’t have to go around or hurdle certain equipment. This is not only unsightly, but also poses a danger for accidents.
Equipment – When designing the laying out the format of your kitchen, try to simulate your normal kitchen routine. What do you need? Where do you go? What steps do you usually take? Use this guide to determine where you should place all your equipment. Place the outlets in the areas where you will be needing electricity and make sure that they are not in areas that get wet often.
A general contractor and an interior designer can also assist you if you need advice on the layout of your kitchen. Make your intentions and desires very clear so that they can adjust to your needs.
In Conclusion – Design your kitchen after your personal image and cooking style!
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