I have a great kitchen, but there is one issue that makes me crazy. I have a HUGE wall of pantry cabinets, but all of my baking supplies are kept in there. This means if I want to bake something, I find myself trekking from one side of the kitchen to my work zone on the other side. Big canisters of flour, sugar, sugar substitutes, baking powder, vanilla and other flavorings, whey powder and on and on and ON have be carried to the other side of the kitchen in multiple trips. Worse, the pantry doors block a major walkway. It's not like I'm grabbing one thing, closing the door and getting out of the way. I've got TWO doors standing wide open for several minutes as I'm going back and forth. If my hands are really full, many times I have to make a special trip just to close the doors. (Not having soft close hinges was another mistake. I can't just bump the doors closed with my hip. I have to actually CLOSE them with a free hand. I was obsessed with cremone bolts until I realized what a bad idea this really was for a kitchen for this very reason.) Putting things away is another problem. I like to put things away the second I'm done with them. So I either have to trot back and forth to keep my work area tidy or let things pile up for the big clean up. (I despise the big cleanup.) But if I think I'm done and forget that I'm going to need a thing later in the process, then I have to go get it AGAIN. And put it away AGAIN. And cross/block the walkway AGAIN. After living with this arrangement for five years, I've decided that this isn't workable. I have to find a way to store my baking supplies closer to the work zone. OUT of the walkway. I'm considering making my island shorter and storing my baking supplies on a custom cart at the end. I could roll the cart a few feet to me and basically make a setup like a drum set. I'd have extra counter space in my work corner and every single thing I need right at my fingertips. Oh, and don't put the microwave across from the fridge. Trust me on this and... just don't. EDIT: AND DON'T FORGET TO PLAN FOR THE GARBAGE CANS. They're IMPORTANT.
Would a project cart fit in your space? I'm envisioning a mini mobile island maybe 2 ft wide with a either a butcher block or stainless steel top, & shelves below. Roll the cart over to the pantry, load up supplies, and roll everything over at once. Or practice mise en place: Set up prep bowls on the cart, then measure out all ingredients directly from the pantry into the prep bowls. Mobile work carts can be incredibly versatile, especially if they are attractive enough to serve off as well as work on. Totally agree about trash bins!
Another fun tip: (I work with granite and quartz countertops) Make sure to break up your countertop space with your stove or other appliance if the length of your countertop would exceed 126 inches in length, and if you have an L-shaped kitchen, The Short "L" arm should be no longer than 63 inches. That's the maximum size most brands of stone come in. There are a few exceptions, but that limits your countertop choices considerably. Why? Seams. Most companies can do seamless work within those dimensions. Any longer, and you require a seam in a countertop.
This is a really good point to make with stone countertops, thank you! Sometimes seams are inevitable, however, like you said it can also be planned for during the design. I have been told (by various installers/fabricators) that seams are better at the sink, or better at the corner, or better at "X" place. Do you have a preference where to introduce a seam if it must be done?
@@hsdesignstudio Placing a seam at a corner is the best option. Unlike laminate, the seam isn't cut at a 45 degree angle, but straight back, just around a corner. Seams in the middles of sinks are notoriously weak spots. While there is less "seam" visually, it's also usually in the focal point of a kitchen, so it's best to put it off to the side whenever possible. Yea. If you have any other stone counter questions, feel free to ask.
@@Ryeniken That has always been my approach to the seam as well- tuck it in the corner away from the 'action'. I've never been a fan of the seam at the sink just because of it being a high use area with water, soap, etc.
One of my aunts with a small kitchen - at least smaller than ours - insisted that she wanted an island when she had it redone. Imagine a t-shaped arrangement with kitchen on the stem bottom, formal dining on the top stem, living room on the right and entertainment room on the left. When people visit, everyone congregates in the entertainment room. When they have large family gatherings, they put the cars on the lawn and use the long side garage that exits from the kitchen. It means that for many years, the formal dining room and living room were hardly used. I was therefore aghast when I saw that her small kitchen could now only accommodate one person at a time, unless you went around the other way. I would have thought that the best thing would be to dismantle the dividing wall and let the kitchen absorb the dining room and then you could put a nice large seating island. They could have had ceiling to floor cabinets on the dining room wall (top of the T). If they still wanted a formal dining room, they could have abolished the living room and put it there instead. I mean, our kitchen is slightly larger than hers and we would never dream of having an island in there unless it was mobile. Namely because we used to have a small table in there. And while the extra surface was handy, it did limit how many people could be in there at any one time. So now, we have a small folding table instead and it is usually parked off to the side and we move it when we need to access those cabinets. lol.
You can't have too much lighting, as long as you have everything properly switched and on dimmers. And (hint) if you are, as I am, planning to go with a separate cooktop and wall oven, don't plan to put the oven under the cooktop. Even a traditional range sets the oven too low to work with comfortably. I'm thinking of a split-level countertop so I can set the oven below a 44- to 48-inch high countertop with a standard-height (36-inch) countertop adjacent to one side as a landing zone. I expect that the higher oven will make for easier lift of heavy or awkward roasting pans. One more item: Bosch (and, I imagine, most other manufacturers) offers stainless holding drawers to keep prepared food at serving temperature as well as lower temps for proofing bread and warming plates, etc., as well as matching storage drawers for your pots and pans.
Split level countertops are an interesting option- however you also want to make sure the area above the 48” countertop is used practically and not just a wasted space because of the height. I do understand what you mean about traditional oven heights and can see how they become more difficult to use over time.
I plan to use the higher-level countertop for a toaster oven and smaller appliances. I have been buying appliances on eBay (leaning to Bosch and Thermador) mostly stainless, but the cooktop is black porcelain. I also bought a double-bowl hammered copper undermount sink (no haters, I don't have space for a separate prep and wash-up sink and I am accustomed to a double bowl, it works for me). My plan is that horizontal work surfaces will be blue pearl granite with a light-color granite backsplash and light-color cabinets, light color floors. Contrasting color countertop appliances (my Kitchenaid stand mixer is bright red, stainless convection toaster oven...) can be changed out if needed... I will have cabinets above the 48-inch countertop, and plan cabinets to the ceiling.
@@5610winston we love our double basin sink, no hating here! Good plan to make use of the higher countertop as well 👍 you must have tall ceilings to run cabinets all the way up and still room on the high countertop?
@@hsdesignstudio The ceilings are a little over 8-feet high. I checked the height, and it appears that if I raise standard height wall cabinets to the ceiling, I will still have a usable space over the high countertop, that even my six-quart bowl lift stand mixer would fit there (not that I would put it there, just using it as an example since it is my tallest countertop appliance).
Recently, I finally acknowledged that the kitchen cart I use as an island/prep area wasn't working. (Only took me 6 years!) I live in a 320sf studio apartment, consisting of two rooms (three, if you count the bathroom). My galley kitchen runs along one wall of the first room you enter into from the building's common hallway. The space between the apartment-size (aka "small") fridge and the knee wall that is part of the transition entry to the main living space is only about 8ft. This accommodates a 24in stove and a 22in wide sink. My 21in wide microwave takes all the space between the stove and the sink, leaving about 8in depth in front of it suitable only as a dish/product resting area, not a prep area (beyond seasoning food). That leaves the remaining 30in of countertop split between the two ends of the galley kitchen. Yeah. I found a flat-folding kitchen cart on Amazon that features a 38in wide x 17in deep top suitable as prep space; it also has two shelves below the top and the cart has casters. Logically, it made sense to get this: more prep space, more storage space, and flat-folds out of the way when necessary. Best laid plans... The galley kitchen faces a wall with wide doors to the bathroom and to the single closet/utility room for the apartment. The two doors swing out into the 'flow' space you have to traverse to get from apartment entrance to the living space. The space between the open door and the countertop edge is 30in. My naïve idea was that I could just roll the cart out of the way when necessary, not considering how limited the space ACTUALLY is. The cart ended up occupying a permanent spot in front of the sink...blocking the sink, the cabinet under the sink, the dish cabinet above the sink, and enough of the drawer base cabinet under the microwave to block it opening. I started leaning more to microwave meals in response, just for ease of cooking (not by plan, just by thoughtless response). The kitchen cart 'prep area' top ended up being a catchall spot encouraging every lazy impulse I ever had, so was stacked high in the results of deferred actions. And once you start using those lower shelves for storage, the cart never gets folded and put away (because even if you want to fold up the cart, where do you put what was stored there?). Last week I gave it to someone passing me in the common hallway and my kitchen just opened up! I now use a large cutting board set across the top drawer of the drawer base cabinet as my main prep station, and it all works MUCH better. I can put ingredients on the 22in x 8in bit of counter space and prep on the 25in x 18in cutting board. This works. So just agreeing that in the island vs traffic debate, traffic flow is SO much more important. There are work-arounds to not having a kitchen island or prep cart. Speaking to the issue of small kitchen appliance size: I understand the current trend is for these items becoming more available in smaller sizes, the idea being smaller food-producing volume resulting in smaller appliance footprints, heights, weights, and overall mass. This was a feature at a recent commercial industry convention. People are downsizing for multiple reasons. Empty nesters don't need 8qt capacity appliances, college students and first-time renters are only cooking for one or two, and seniors will be living alone the more that time passes. Plus the Tiny Home movement continues to grow. Manufacturers recognize this and name-brand minimal appliances that are well-built and lasting have appeared on the market. It then comes down to each person editing what their food prep techniques to minimize the quantity of appliances and seek out those that can cook/prep in a myriad of ways. Dash has done a lot in this category. I have picked up their waffle maker, egg cooker (I eat a lot of eggs), and their egg bites maker. The egg cooker makes hardboiled eggs perfectly, poaches eggs, and can do a reasonable 'omelet (more of a frittata); it also can steam veggies, dumplings (gyozas, pierogies, ravioli), shrimp, and fish all in single-serving amounts. The waffle maker can make sweet waffles (including fruit flavored ones) and savory (potato latkes, chicken, eggs, and egg-mixture 'waffles'). The egg bite maker does every imaginable egg-based concoction, but also a variety of cheesecake bites as well as flan; and its heating plate can be used to fry eggs, bacon, burgers, cinnamon rolls, and grilled cheese sandwiches. The appliances are very small (the waffle maker and the egg bite maker easily fit in a pencil drawer), plus they cook quickly and reliably, are 'plug and play', and keep the house cooler (no need to use a stove, so less heat generated) while making cleanup a lot easier. Meanwhile, it's good to take stock of what realistically your cooking needs are. Sure, it's nice to cook in volume and store in portions, but do you have the fridge/freezer space or bear the monotony of eating the same thing for days in a row? How many do you cook for? Do you cook for larger groups rarely enough that it makes more sense to just be disciplined enough to produce the necessary volume by cooking longer? You have to store the appliances; apart from the issue of how to squeeze space to accommodate these appliances, you are forced to buy/rent housing that will hold those things, and space is expensive. Plus, having room is a luxury that NO ONE complains about. Even an efficiently-designed space benefits from having space that doesn't feel cramped, crowded, or cluttered. More often, we should design living spaces by including negative space via the absence of 'stuff'; it provides breathing space, a place for the eye to rest, and promotes a sense of tranquility. Whether decluttering, making our things multi-functional, and/or decreasing possession size/quantity, we can compact what we have with quality manufacture and live better.
the one simple problem with my kitchen. . .it's too dang small. It's a good thing I live alone because I've started taking over the dinning room with kitchen stuff, and since I don't actually use my dining room as a dining room, it works out haha
I think we all feel that way sometimes. As our kids get older..and bigger haha..even our kitchen can feel small (I'd call it smedium sized). At least you found a solution that works for you, right 👍
@@hsdesignstudio Interestingly I actually grew up in this house, and believe it or not, my mom made the 88 square foot kitchen work with 6 kids in the house! I really have no idea how she did that in hindsight.
Kitchen prep layouts were sorted 400 years ago in the RN Ships cannot waste space on flashy wide open floor plans So the prep area is central One step to pantry/larder One step to Reefer/Chiller One step to grill/hob/oven/range Only Chefs design massive open plan layouts because they need space for their trainee cooks , chefs and kitchen hands For 99% of households a 4M x 3M floor plan is nudging over kill. What 99% of kitchens fail to install are enough power point, 10 is absolute minimum
@@hsdesignstudio an inside joke... Every summer I organise our tool boxes. Two months later, all the screw boxes with sliding lids have self-opened. I have had better luck containing the spices.
Common kitchen mistake #9 (this is intended as constructive criticism) - Misusing the word "cabinetry". Similar to the word carpentry meaning the art of what a carpenter does, eg. "I'm in the carpentry business", cabinetry means the art of cabinet making. There are perfectly good words for referring to cabinet makers' work products. A single cabinet is a cabinet. One or more cabinets are cabinets, not cabinetry. And "cabinets" has one less syllable. You are not alone though - almost everyone misuses "cabinetry."
I have a great kitchen, but there is one issue that makes me crazy. I have a HUGE wall of pantry cabinets, but all of my baking supplies are kept in there. This means if I want to bake something, I find myself trekking from one side of the kitchen to my work zone on the other side. Big canisters of flour, sugar, sugar substitutes, baking powder, vanilla and other flavorings, whey powder and on and on and ON have be carried to the other side of the kitchen in multiple trips. Worse, the pantry doors block a major walkway. It's not like I'm grabbing one thing, closing the door and getting out of the way. I've got TWO doors standing wide open for several minutes as I'm going back and forth. If my hands are really full, many times I have to make a special trip just to close the doors. (Not having soft close hinges was another mistake. I can't just bump the doors closed with my hip. I have to actually CLOSE them with a free hand. I was obsessed with cremone bolts until I realized what a bad idea this really was for a kitchen for this very reason.)
Putting things away is another problem. I like to put things away the second I'm done with them. So I either have to trot back and forth to keep my work area tidy or let things pile up for the big clean up. (I despise the big cleanup.) But if I think I'm done and forget that I'm going to need a thing later in the process, then I have to go get it AGAIN. And put it away AGAIN. And cross/block the walkway AGAIN.
After living with this arrangement for five years, I've decided that this isn't workable. I have to find a way to store my baking supplies closer to the work zone. OUT of the walkway. I'm considering making my island shorter and storing my baking supplies on a custom cart at the end. I could roll the cart a few feet to me and basically make a setup like a drum set. I'd have extra counter space in my work corner and every single thing I need right at my fingertips.
Oh, and don't put the microwave across from the fridge. Trust me on this and... just don't.
EDIT: AND DON'T FORGET TO PLAN FOR THE GARBAGE CANS. They're IMPORTANT.
Would a project cart fit in your space? I'm envisioning a mini mobile island maybe 2 ft wide with a either a butcher block or stainless steel top, & shelves below.
Roll the cart over to the pantry, load up supplies, and roll everything over at once. Or practice mise en place: Set up prep bowls on the cart, then measure out all ingredients directly from the pantry into the prep bowls.
Mobile work carts can be incredibly versatile, especially if they are attractive enough to serve off as well as work on.
Totally agree about trash bins!
Another fun tip: (I work with granite and quartz countertops)
Make sure to break up your countertop space with your stove or other appliance if the length of your countertop would exceed 126 inches in length, and if you have an L-shaped kitchen, The Short "L" arm should be no longer than 63 inches. That's the maximum size most brands of stone come in. There are a few exceptions, but that limits your countertop choices considerably.
Why? Seams. Most companies can do seamless work within those dimensions. Any longer, and you require a seam in a countertop.
This is a really good point to make with stone countertops, thank you!
Sometimes seams are inevitable, however, like you said it can also be planned for during the design. I have been told (by various installers/fabricators) that seams are better at the sink, or better at the corner, or better at "X" place. Do you have a preference where to introduce a seam if it must be done?
@@hsdesignstudio Placing a seam at a corner is the best option. Unlike laminate, the seam isn't cut at a 45 degree angle, but straight back, just around a corner.
Seams in the middles of sinks are notoriously weak spots. While there is less "seam" visually, it's also usually in the focal point of a kitchen, so it's best to put it off to the side whenever possible.
Yea. If you have any other stone counter questions, feel free to ask.
@@Ryeniken That has always been my approach to the seam as well- tuck it in the corner away from the 'action'. I've never been a fan of the seam at the sink just because of it being a high use area with water, soap, etc.
Yes, always interested in watching as you plan and think about a design
Thanks for letting me know 👍
One of my aunts with a small kitchen - at least smaller than ours - insisted that she wanted an island when she had it redone. Imagine a t-shaped arrangement with kitchen on the stem bottom, formal dining on the top stem, living room on the right and entertainment room on the left. When people visit, everyone congregates in the entertainment room. When they have large family gatherings, they put the cars on the lawn and use the long side garage that exits from the kitchen.
It means that for many years, the formal dining room and living room were hardly used. I was therefore aghast when I saw that her small kitchen could now only accommodate one person at a time, unless you went around the other way. I would have thought that the best thing would be to dismantle the dividing wall and let the kitchen absorb the dining room and then you could put a nice large seating island. They could have had ceiling to floor cabinets on the dining room wall (top of the T). If they still wanted a formal dining room, they could have abolished the living room and put it there instead.
I mean, our kitchen is slightly larger than hers and we would never dream of having an island in there unless it was mobile. Namely because we used to have a small table in there. And while the extra surface was handy, it did limit how many people could be in there at any one time. So now, we have a small folding table instead and it is usually parked off to the side and we move it when we need to access those cabinets. lol.
Yes! I would like to see you do a video about a very challenging kitchen design!
Awesome! Thanks for letting me know 👍
You can't have too much lighting, as long as you have everything properly switched and on dimmers.
And (hint) if you are, as I am, planning to go with a separate cooktop and wall oven, don't plan to put the oven under the cooktop. Even a traditional range sets the oven too low to work with comfortably.
I'm thinking of a split-level countertop so I can set the oven below a 44- to 48-inch high countertop with a standard-height (36-inch) countertop adjacent to one side as a landing zone. I expect that the higher oven will make for easier lift of heavy or awkward roasting pans.
One more item: Bosch (and, I imagine, most other manufacturers) offers stainless holding drawers to keep prepared food at serving temperature as well as lower temps for proofing bread and warming plates, etc., as well as matching storage drawers for your pots and pans.
Split level countertops are an interesting option- however you also want to make sure the area above the 48” countertop is used practically and not just a wasted space because of the height. I do understand what you mean about traditional oven heights and can see how they become more difficult to use over time.
I plan to use the higher-level countertop for a toaster oven and smaller appliances.
I have been buying appliances on eBay (leaning to Bosch and Thermador) mostly stainless, but the cooktop is black porcelain. I also bought a double-bowl hammered copper undermount sink (no haters, I don't have space for a separate prep and wash-up sink and I am accustomed to a double bowl, it works for me).
My plan is that horizontal work surfaces will be blue pearl granite with a light-color granite backsplash and light-color cabinets, light color floors. Contrasting color countertop appliances (my Kitchenaid stand mixer is bright red, stainless convection toaster oven...) can be changed out if needed...
I will have cabinets above the 48-inch countertop, and plan cabinets to the ceiling.
@@5610winston we love our double basin sink, no hating here! Good plan to make use of the higher countertop as well 👍 you must have tall ceilings to run cabinets all the way up and still room on the high countertop?
@@hsdesignstudio The ceilings are a little over 8-feet high. I checked the height, and it appears that if I raise standard height wall cabinets to the ceiling, I will still have a usable space over the high countertop, that even my six-quart bowl lift stand mixer would fit there (not that I would put it there, just using it as an example since it is my tallest countertop appliance).
@@5610winston That's great! Sounds like your plan is really coming together 👍
Well, I know EXACTLY the kitchen I'm going to be using these tips on. 😅
Great video as always.
Hahah 🤣 thanks Mark
great value, thanks, by the way, which cad software do you use?
Thanks for watching- I work with ProKitchen software
What software do you use to design kitchens
I'm trying to close in my super open concept kitchen (built 2014) with an island. Anyone else done this?
Recently, I finally acknowledged that the kitchen cart I use as an island/prep area wasn't working. (Only took me 6 years!)
I live in a 320sf studio apartment, consisting of two rooms (three, if you count the bathroom). My galley kitchen runs along one wall of the first room you enter into from the building's common hallway. The space between the apartment-size (aka "small") fridge and the knee wall that is part of the transition entry to the main living space is only about 8ft. This accommodates a 24in stove and a 22in wide sink. My 21in wide microwave takes all the space between the stove and the sink, leaving about 8in depth in front of it suitable only as a dish/product resting area, not a prep area (beyond seasoning food). That leaves the remaining 30in of countertop split between the two ends of the galley kitchen. Yeah.
I found a flat-folding kitchen cart on Amazon that features a 38in wide x 17in deep top suitable as prep space; it also has two shelves below the top and the cart has casters. Logically, it made sense to get this: more prep space, more storage space, and flat-folds out of the way when necessary. Best laid plans...
The galley kitchen faces a wall with wide doors to the bathroom and to the single closet/utility room for the apartment. The two doors swing out into the 'flow' space you have to traverse to get from apartment entrance to the living space. The space between the open door and the countertop edge is 30in. My naïve idea was that I could just roll the cart out of the way when necessary, not considering how limited the space ACTUALLY is.
The cart ended up occupying a permanent spot in front of the sink...blocking the sink, the cabinet under the sink, the dish cabinet above the sink, and enough of the drawer base cabinet under the microwave to block it opening. I started leaning more to microwave meals in response, just for ease of cooking (not by plan, just by thoughtless response). The kitchen cart 'prep area' top ended up being a catchall spot encouraging every lazy impulse I ever had, so was stacked high in the results of deferred actions. And once you start using those lower shelves for storage, the cart never gets folded and put away (because even if you want to fold up the cart, where do you put what was stored there?).
Last week I gave it to someone passing me in the common hallway and my kitchen just opened up!
I now use a large cutting board set across the top drawer of the drawer base cabinet as my main prep station, and it all works MUCH better. I can put ingredients on the 22in x 8in bit of counter space and prep on the 25in x 18in cutting board. This works.
So just agreeing that in the island vs traffic debate, traffic flow is SO much more important. There are work-arounds to not having a kitchen island or prep cart.
Speaking to the issue of small kitchen appliance size:
I understand the current trend is for these items becoming more available in smaller sizes, the idea being smaller food-producing volume resulting in smaller appliance footprints, heights, weights, and overall mass. This was a feature at a recent commercial industry convention.
People are downsizing for multiple reasons. Empty nesters don't need 8qt capacity appliances, college students and first-time renters are only cooking for one or two, and seniors will be living alone the more that time passes. Plus the Tiny Home movement continues to grow. Manufacturers recognize this and name-brand minimal appliances that are well-built and lasting have appeared on the market. It then comes down to each person editing what their food prep techniques to minimize the quantity of appliances and seek out those that can cook/prep in a myriad of ways.
Dash has done a lot in this category. I have picked up their waffle maker, egg cooker (I eat a lot of eggs), and their egg bites maker.
The egg cooker makes hardboiled eggs perfectly, poaches eggs, and can do a reasonable 'omelet (more of a frittata); it also can steam veggies, dumplings (gyozas, pierogies, ravioli), shrimp, and fish all in single-serving amounts.
The waffle maker can make sweet waffles (including fruit flavored ones) and savory (potato latkes, chicken, eggs, and egg-mixture 'waffles').
The egg bite maker does every imaginable egg-based concoction, but also a variety of cheesecake bites as well as flan; and its heating plate can be used to fry eggs, bacon, burgers, cinnamon rolls, and grilled cheese sandwiches.
The appliances are very small (the waffle maker and the egg bite maker easily fit in a pencil drawer), plus they cook quickly and reliably, are 'plug and play', and keep the house cooler (no need to use a stove, so less heat generated) while making cleanup a lot easier.
Meanwhile, it's good to take stock of what realistically your cooking needs are.
Sure, it's nice to cook in volume and store in portions, but do you have the fridge/freezer space or bear the monotony of eating the same thing for days in a row? How many do you cook for? Do you cook for larger groups rarely enough that it makes more sense to just be disciplined enough to produce the necessary volume by cooking longer?
You have to store the appliances; apart from the issue of how to squeeze space to accommodate these appliances, you are forced to buy/rent housing that will hold those things, and space is expensive. Plus, having room is a luxury that NO ONE complains about. Even an efficiently-designed space benefits from having space that doesn't feel cramped, crowded, or cluttered.
More often, we should design living spaces by including negative space via the absence of 'stuff'; it provides breathing space, a place for the eye to rest, and promotes a sense of tranquility. Whether decluttering, making our things multi-functional, and/or decreasing possession size/quantity, we can compact what we have with quality manufacture and live better.
Dónde está el fucible del abanico de un Ford explorer 2010
the one simple problem with my kitchen. . .it's too dang small. It's a good thing I live alone because I've started taking over the dinning room with kitchen stuff, and since I don't actually use my dining room as a dining room, it works out haha
I think we all feel that way sometimes. As our kids get older..and bigger haha..even our kitchen can feel small (I'd call it smedium sized). At least you found a solution that works for you, right 👍
@@hsdesignstudio Interestingly I actually grew up in this house, and believe it or not, my mom made the 88 square foot kitchen work with 6 kids in the house! I really have no idea how she did that in hindsight.
@@dscrive impressive! Kudos to your mom and moms everywhere- they have a knack for just making things work, eh!
Kitchen prep layouts were sorted 400 years ago in the RN
Ships cannot waste space on flashy wide open floor plans
So the prep area is central
One step to pantry/larder
One step to Reefer/Chiller
One step to grill/hob/oven/range
Only Chefs design massive open plan layouts because they need space for their trainee cooks , chefs and kitchen hands
For 99% of households a 4M x 3M floor plan is nudging over kill.
What 99% of kitchens fail to install are enough power point, 10 is absolute minimum
if you follow modern codes (NEA) during a full remodel there will be plenty of electrical outlets.
After the spices.... the screws
I’m not sure I follow, Melanie..
@@hsdesignstudio an inside joke...
Every summer I organise our tool boxes. Two months later, all the screw boxes with sliding lids have self-opened. I have had better luck containing the spices.
@@melaniekeeling7462 ah gotcha haha- hopefully the spices stay contained. That might be a bit more of a mess..
we do not have a prep sink, and don't miss it.
Common kitchen mistake #9 (this is intended as constructive criticism) - Misusing the word "cabinetry". Similar to the word carpentry meaning the art of what a carpenter does, eg. "I'm in the carpentry business", cabinetry means the art of cabinet making. There are perfectly good words for referring to cabinet makers' work products. A single cabinet is a cabinet. One or more cabinets are cabinets, not cabinetry. And "cabinets" has one less syllable. You are not alone though - almost everyone misuses "cabinetry."
This is a great point, and one I always fall victim too because it is so widely used. You are bang on and I will try to keep it correct from now on 👌
Devil in the details! Glad you noted the corner situations....nobody needs the cabinet handle hitting the wall that's adjacent.
Very true! I've seen it happen before and what a pain to fix.
Turn your autofocus off on your camera and work with settings to your OBS or recording software to enhance the mids and bass of your voice.
It's fine. Just watch.