Home Kitchen Design?

Hi All.

I'm a home cook in the conceptual stages of renovating my small apartment kitchen. I've enjoyed incorporating a number of newer techniques into my workflow over the past couple years (low temperature most recently) and as I look to design a workspace that suits my needs, I thought I'd reach out and see if anyone here has design suggestions that might be pertinent to the style of cooking and techniques featured here.

I love the functionality, look and space of the Delve Kitchen featured on ChefSteps. Sadly, I don't believe I have the liberty of following such an open, industrial style as it wouldn't really fit my space and might erode the value of the apartment which I can't afford to do.

Any tips or cautionary tales? Anyone in a similar boat?

Thanks much - Reuben

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Comments

michaelnatkin

Not directly related to modern techniques specifically, but something I've always wanted is cutouts in my counter, right next to my cutting board, for garbage and compost - preferably using continuous roll bags that can be tied off and discarded after each meal. If I ever get to do a full remodel, that will be high on my list.

Matthew_Snyder_68770

I covet the set kitchen on "Symon's Suppers" on Cooking Channel. They've got a big walnut board (looks to be like 36" wide) built into the counter with a trash hole cutout in the corner. I agree that would probably be a priority action item in any reno we do.

I would also want to do in-wall ovens and a cooktop instead of a range, and a big single-basin sink. And if there's no possibility of a walk-in situation, I'd want a pantry that's wide rather than deep; in our current kitchen the pantry is full counter depth but it's only 24" wide.... which effectively makes the back of the thing dead space. (Risers can mitigate some of this, but it's still not ideal, imo.)

Jack_Mayer_85396

ha ha, I'm envious of that cutting board/trash set-up on Symon's Suppers too!

Tim_Sutherland_52834

I have been thinking about kitchen design for many years and the last one I did was five years ago (not this house). The biggest thing I want in my kitchen design is flexibility. I want to be able to move major items around as I need and as new appliances come on the market. Five years ago, who would have predicted that immersion circulators and vacuum chamber sealers would be cheap enough to be used in residential homes.

Counter space for me is always a premium, therefore I do not like cutouts for rubbish. I use a 4 litre cambro for putting my waste into when prepping. Once full I empty the cambro in to the bin. This allows me to prep anywhere and I can also use the crambro to store product.

I can never have enough power. It is best to have multiple outlets ON DIFFERENT CIRCUITS in the kitchen area. There are not many things more frustrating than having to unplug one, in use, appliance to use another. More frustrating is having a fuse trip if you try and use two appliances at once.

You can never have enough CFM in a vent hood (you will have issues in an apartment). Be aware of the requirements of Make Up Air (usually required when a hood is >400CFM), and be aware for the potential dangers if you don't have MUA and you have a fire place and/or a gas burning furnace/boiler/hot water system in the house.

Your cooktop should be a totally flat surface burner to burner.

Oils and spices look cool on open shelving near the cooktop, they just won't taste good after a week of being there.

Kitchens are noisy dangerous places that should be separate from other parts of the house. Trying to plate a meal with 90lb dogs (yes plural) "helping" is not fun or safe for any of us. Trying to relax in front of the TV in the open plan house, is difficult when someone is making a "snack" in the kitchen. Food smells great in the kitchen and dinning room, not the lounge room six hours after the meal was cooked.

Drawers are your friend in the kitchen. If you have ever cooked in a kitchen with only drawers in the lower cabinets you will never go back to doors.

If I can't take a power washer to the surfaces in my kitchen, then I don't want them. Same as if I can't put a very hot pan on any flat surface, then I don't want it as a counter top. In my kitchen function is well above looks. I tape prep and meal planning lists to the doors of my upper cabinets.

The forums on gardenweb.com have lots of good information on kitchen design and appliances for residential use. For me many on that site err on looks and current trends first, then function/usability second, but you will get good ideas on what does and does not work when doing a kitchen remodel.

Matthew_Snyder_68770

@Tim Sutherland That bit about using the Cambro for waste seems somewhat counterintuitive to me if you're putting such a premium on counter space. The garbage hole might only be 4" across and have a full-size trash bin under it, but the Cambro probably takes up twice that much counter area. It also adds a step to clean up - emptying and cleaning the Cambro. Not disagreeing with the utility of that approach - I use a tall steam table pan myself - just saying that if I could re-do my kitchen, that's not the way I'd handle prep waste.

But I totally agree with everything else you said, especially the bits about electrical, storage of oils and spices. But most of all, the flat grates/surfaces of the cooktop. I would add another pet peeve; cooktops with burners/elements that have different output strength. Just give me 4 or 6 or whatever burners/elements that all chuck out the same energy and let me figure out how much of it to use. That's what the bloody knob is for.

Also have a particular hatred for low-hung upper cabinets directly over my prep area. Ideally, for me anyway, I'd have no upper cabs over the counter where my main board lives. Perhaps just have a couple short shelves to keep some of my mise en place out of the way while cooking.

And while we're on the subject, what 'sided' is everyone? For example, I'm oddly fixated on prepping to the right side of my range.

Tim_Sutherland_52834

I prep opposite my cooktop. I have a cooking area and a prep area. The cooking side has the immersion circulators too.

james.denissen

Another visual resource might be Houzz. I use the app on an iPad but you can also browse their site at www.houzz.com. A lot of that stuff if well out of my price range but there are still some nice images for inspiration. Also for an apartment there is always www.apartmenttherapy.com. More for smaller spaces, but some good ideas specifically for renovations there.

Johan_Edstrom_5586

I strongly second and third prepping opposite cooking, I have my circulators off to the side from prep area and the vacuum on a movable wagon with bags and whatnot else handy.

Use cookie sheets with an edge to move stuff, much easier and cleaner.

MWDietzel_66504

Basic concepts:

Plan for storage (food and equipment), prep, cooking and cleanup areas. Think vertical storage if space is limited. Allow for work space and height for appliances in prep and cooking areas.

Think about how things will enter and leave kitchen as well as moving within the space. How do you want to work within your space.

Electrical power needs for big (ovens, cook top, refrigerator, dishwasher) and small (coffee, sous vide, mixers etc) appliances. Gas supply locations. Vent(s) for cooking area(s)

Lighting (task and general) for each of the work areas.

Make sure the materials you select (counter-tops, cabinets etc) are compatible with the planned uses and easily cleaned. (My quartz counters do not like to be heated with direct contact with sous vide tank. I found a 1mm crack that opened up when supporting a 131 F tank. The crack closed when the counter returned to room temp.)

Johan_Edstrom_5586

Good point about the counters!

Matthew_Snyder_68770

@MWDietzel, that's an interesting observation re your quartz counters. We have granite (which I strongly dislike) and we've been considering quartz or Ceasarstone because of their resistance to heat. I know you aren't supposed to put hot pots and pans directly on quartz, but 131° F is not what I'd call hot.

BlvCook_25591

I have a touch kitchen sink faucet from Brizzo (Delta's high end) and I absolutely love it. So, when my hands are contaminated with chicken, I don't need them to turn on the water - just touch it with my elbow or forehead. Plus at parties, it is always fun to watch drunk people try to turn it on and off. Other manufactures have sensor on/off. You can find good prices on-line.

Kevin__55609

I accidentally posted something in the wrong thread. Sorry!

brainstorm21_990339

Hey everyone, does anybody know a a good kitchen designer located in Singapore? I'm in the process of buying an apartment in a beautiful district, and the condominium itself is gorgeous! Please let me know with any info! Take a look - Piermont Grand EC