If
you are building new or remodeling your kitchen (as opposed to
a refresh or “facelift”), your first step will be to
determine the layout. [To minimize expense, keep in mind that
it’s best to plan around existing structural considerations
(load-bearing walls, air ducts, etc.) and plumbing obstacles (location
of sink, pipes).]
You
will need a sheet of grid paper, a pencil and the measurements
of your current kitchen for this step.
Ideally,
kitchens are designed around what is called the Work Triangle.
This Work Triangle cuts down on excess movement by centering the
workspace. Moving from the food storage center (i.e., refrigerator/freezer,
pantry) to the food preparation center (range, oven, cooktop and
work surface) to the cleanup area (sink, dishwasher) should be
effortless. You will also need to take into account traffic flows
and direct them away from the Work Triangle.
A
good rule of thumb in determining the efficiency and effectiveness
of your Work Triangle is this: the perimeter of your triangle
should measure no more than 26 feet and no less than 12 feet with
no one side of the triangle being more than nine feet or less
than four feet.
After
you have identified your Work Triangle, it’s time to pinpoint
the shape of your kitchen. Kitchens typically fall into one of
four primary shape categories: Single Wall, Corridor or Galley,
U-Shaped or L-Shaped. Determine which shape works best with the
square footage you’ve got and which best accommodates your
Work Triangle.
