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WHAT'S COOKING

Written by peter    Monday, 15 December 2008

WHAT'S COOKING? Super-efficient, flexible, and a little bit of fun that's the recipe for the contemporary kitchen. More varied than ever, kitchen design features sparkling new colors, fresh styles, and varied components. One of the high-output "residential/ commercial" models. Adding warmth and hospitality are homey accents like pot racks, freestanding furniture, open shelving or display soffits, custom backsplashes, and oak flooring. Open kitchens give a feeling of spaciousness; many accommodate personal options like two-cook layouts, baking centers, or areas for informal entertaining. Popular as ever are kitchen islands and peninsulas, which define the work area yet allow the cook to converse freely with family and friends. Planning a new kitchen is a threefold process: planning the space, defining a style, and choosing components. You can follow these steps in order or browse freely, using the book as an information source or as a collection of specific ideas to show your architect or designer. A PLANNING PRIMER Sit back, close your eyes, and visualize your dream kitchen. Do images of shiny new cabinets and appliances float before your eyes? Now come down to earth. What's the clearance between the dishwasher and the new island? If you're stumped trying to fit the pieces together, you're not alone. Use this chapter as a workbook, a sequential course in basic kitchen planning. Begin by evaluating your existing kitchen; wind your way through layout and design basics; then finish up with a look at the professionals who can give you a hand. For ideas and inspiration, peruse the color photos in the next two chapters, examining the case studies of existing kitchens and getting familiar with the latest in islands, downlights, and wall ovens. The end result? That dream kitchen will reappear, this time on solid ground. TAKING STOCK First things first: Before the fun of jumping into a kitchen shopping spree, take the time to survey what you have now. A clear, accurate base map such as the one shown below—is your best planning tool. It also helps you communicate with both design professionals and showroom personnel. Measure the space. To make your kitchen survey, you'll need either a folding wooden rule or steel measuring tape. The folding rule (shown at right) is the pro's choice: it stays rigid when extended and is good for "inside" measurements. First, sketch out your present layout (don't worry about scale), doodling in windows, doors, islands, and other features. Then measure each wall at counter height. Here's an example, using a hypothetical kitchen: beginning at one corner, measure the distance to the outer edge of the window frame, from there to the opposite edge of the window frame, from this edge to the cabinet, and from one end of the cabinet to the corner. After you finish measuring one wall, total the figures; then take an overall measurement from corner to corner. The two figures should match. Measure the height of each wall in the same manner. Do the opposite walls agree? If not, something's out of level or out of plumb; finds out what it is. Also check all corners with a carpenter's square or by the 3-4-5 method: measure 3 feet out from the corner in one direction, 4 feet in the other direction, and connect the points with a straightedge. If the distance is 5 feet, the corner is square. Make a base map. Now draw your kitchen to scale on graph paper—most kitchen designers use inch scale (l/24th actual size). An architect's scale is helpful but isn't really required. Some good drafting paper with inch squares and a T-square and triangle greatly simplify matters. The example shown below includes both centerlines to the sink plumbing and electrical symbol soutlets, switches, and fixtures. It's also helpful to note the direction of joists (see page 18), mark any bearing walls, and sketch in other features that might affect your remodeling plans.

Last Updated ( Wednesday, 25 February 2009 )

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