Kitchen / July 3, 2018 / Giselle Arnett.
Think carefully about how you plan on using your kitchen. Over the past few years one of the most common requests we have had is to create a multi use space where clients can cook, eat, open the post, entertain and help with the childrens homework. It is a reflection of the way many of us are choosing to live these days. Dining rooms are increasingly redundant, sacrificed to create a single, larger space where people can gather.
They are great for the solo chef to move quickly between each area. With a narrow walkway between each side of the galley, moving back and forth from side to side should not require more than a step or two, so energy is not wasted. If your existing kitchen does not have a work triangle, for example a one wall kitchen where your refrigerator, sink and stovetop are in a straight line, there are simple ways to make your workspace more efficient.
What they say about the 3 key spots in a kitchen being in a triangle is very true. Make sure the sink, stove, and refrigerator are not too far from each other, as those 3 areas are the busiest in a kitchen and need to be in fairly close proximity. Think about the overall look you want in a kitchen and do not get too caught up in trends.
This is a good rule of thumb and is simply about keeping the most used areas of the kitchen in close enough proximity to each other. Finally, plan down to the last detail, utensil drawers, pots and pans stored next to the hob and oven, knife block and drawers adjacent to food preparation areas and, most important of all, measure all your crockery and tableware, you will want them to fit perfectly in your new kitchen.