INTD 59 kitchen design basics

kitchen design basics use guidelines as a way to check the practicality of your design solutions—kitchens must function well in addition to looking great the construction industry, code councils, and appliance, cabinet & plumbing manufacturers have developed basic standards to simplify design & building

standard cabinet dimensions standard modular cabinetry is built in 3” increments base & upper cabinet widths begin at 9” base cabinets: 9”-54” w, 24” d, 34 ½” h upper cabinets: 9”-54” w, 12” d, 12”-42” h tall storage cabinets: 9”-48” w, 12”-24” d, 84”-96” h

industry guidelines—countertop workspace countertop height: 36” finished from floor countertop depth: 25 ½” backsplash heights: 4”-18” high from countertop minimum requirements for countertop workspace: usable counter space between cooktop/range & sink: 18-36” counter space on either side of cooktop/range: 12-15” counter space on either side of sink: 18-24” landing space next to refrigerator: 15-18” counter space between refrigerator & sink: 36”

industry guidelines—countertop workspace

kitchen design basics varied counter heights can be tricky in smaller spaces scale, proportion, balance visual impact of misaligned & unbalanced cabinetry can create a state of disharmony establishing a bisymmetrical or asymmetrical balance can help guide space allowances

kitchen design basics

total integrated planning storage plan: first access to stored items frequency of use of items weight & bulk of items appliance locations: access & use with minimum muscle stress controls at line of sight placement in CoreKitchen based on frequency of use relationship, distance & access to other appliances & fixtures

total integrated planning cabinetry design: accommodate appliance location & provide adequate storage space provide varied cabinet heights for work stations use full-extension hardware for access to all pull-out devices supply adjustable shelving where applicable allow wall space for crown molding returns reflect elements of interior styling

total integrated planning countertops: height variations based on tasks & food prep techniques depths to accommodate storage & food prep needs detailing to fit interior styling edge details & overhang to fit space & cabinetry lighting plan: minimum of 3 light systems (ambient, task, accent) that function together but on separate dimmer controls automatic controls whenever possible lighting systems that blend with natural light & support task areas during dark hours switch height accessible to all users properly placed motion sensors & timer controls

total integrated planning hardware: levers/pulls/knobs that allow hands to grip & operate easily installed at easy-to-reach level accessible window hardware that functions smoothly ADA-required lever handles for doors & pulls for cabinetry windows: locate for minimal muscle strain when operating note direction window opens & how accessed ensure operation does not interfere with cooking & movement select style reflective of interior & exterior orient to view balance with scale & proportion of kitchen space & walls accessible for cleaning specify quality units for ease of operation

total integrated planning doors: locate to enhance traffic flow from adjacent spaces eliminate interior doors as much as possible select door style consistent with interior style reuse existing doors when size & conditions allow make doors wide enough to provide reasonable access & meet local code (minimums: outside 36”; interior 32”; arch 36”) floors: traction for safe walking when food/moisture may be present resilience to relieve pressure on back & legs style consistent with interior design space plan: traffic lanes sufficient for adequate & safe movement layout based on movement efficiency

space planning oriented to view & natural light? open to adjacent spaces? oriented to social areas of the space? to what degree is kitchen integrated with rest of house? sound transmission, ventilation, light & access MUST be addressed in initial space planning space planning steps: establish CoreKitchen locate plumbing locate appliances locate storage/cabinetry locate electrical outlets, lighting & switches

space planning steps

core kitchen critical in designing a functional space locate the work triangle within the core

work triangle distance between refrigerator, stove & sink— kitchen’s most-traveled areas

work triangle NKBA suggests: each leg of the work triangle should be 4-9 feet in length total length of all 3 legs should be between 12-26 feet cabinets shouldn’t intersect any leg of the triangle by more than 12 inches major traffic shouldn’t move through the triangle

core kitchen—layers layer one—design & equip the core work space to conduct food prep & service on daily and weekly basis ONLY ESSENTIAL EQUIPMENT, UTENSILS, & TABLEWARE layer two—tools, utensils & small appliances used on monthly basis layer three—infrequently used & seasonal items; this layer may include adjacent rooms closets, pantries, basements or furniture pieces

core kitchen—essentials locate plumbing place primary & secondary sinks as you begin design (primary—food prep, secondary—clean-up) single sink? make sure it is large enough wall-mounted faucets, pot fillers, island sink & faucet locations must be planned early in design phase excess counter space between sink & dishwasher encourages mess for clients requesting a deep sink, an elevating grid helps reduce strain

core kitchen—essentials locate appliances sink, range & refrigerator should be placed in core place all other appliances to support core & allow efficient work stations

core kitchen—essentials locate electrical outlets, lighting, switches task lighting is crucial when planning work stations at sink, on counter space & at range goal: eliminate shadows & provide even light for cook

core kitchen—essentials locate storage/cabinetry essential cookware, utensils, & ingredients should be stored in core—select cabinets that provide adequate space & needed support for appliance installation

cooking center cooktop or range top storage for often used ingredients 24-inch minimum counter space between cooktop & next appliance or fixture

cooking center oven cooking does not require constant monitoring can be located in layer two of the kitchen core

fresh food center cleaning & prep of fresh food refrigerator, sink, garbage disposal & recycle bins utensils needed for cutting, trimming, mixing & cleaning wraps & storage containers islands can be effective as fresh food stations

baking center refrigerator, sink, mixer, food processor & oven convenient access to cooktop plenty of counter space lower counter height desirable for rolling out dough utensils & bakeware

cleanup center sink large enough to soak cookware & baking utensils pull-out spray faucet garbage disposal recycling center dishwasher

food storage food safety & storage are major considerations refrigerator—40 degrees F freezer—0 degrees F pantry—50-70 degrees F fresh herbs—fridge dry herbs—dark, dry, cool root vegetables—cool temps, dry & dark wine—cool, dark, immobile pet food—consider quantity, size of containers, refrigeration needed?

integrating kitchen & living spaces entire space must be designed as one pay careful attention to: sound emissions air quality ventilation light sources color balance texture finishes