The
kitchen should be practical and cheerful, employing smart design to
maximise functionality and make effective use of available light and
space. Use our tips to help you plan an attractive, user-friendly food
preparation area that won't break the budget.
Initial considerations
Be guided by common sense and convenience. Work out what's
annoying about your existing kitchen - lack of light, bench space or
power outlets, a single sink, a difficult-to-clean stovetop. Attempt to
iron out those problems in the new design.
Don't be
overly constrained by the existing configuration. Often pipes, gas
lines electrics, walls and windows can be repositioned with less effort
than you'd expect.
Save money by retaining some fittings (resurfacing or refitting as needed).
To save you time and stress consider a kitchen design/installation package.
If clever design can't solve space problems consider expanding the kitchen via a buffet-style breakfast bar or island bench.
If you enjoy al fresco entertaining and have sufficient space consider adding an outdoor kitchen.
Layout and traffic
Plan your kitchen considering the natural pattern of
movement. Allow a comfortable distance between each of the kitchen's
functions: storage, cooking, workspace, waste handling and washing up.
Position
sink, fridge and cooktop so they form a 'work triangle'. The oven (or
hotplate), sink and refrigerator should be no more than 7m apart in
total and should be in the shape of a triangle.
Note that
left- or right-handedness affects layout: for a good right-handed flow,
position in this order (R to L): dishwasher/dishdrainer/sink,
workspace, cooking unit, utility storage.
Position the sink, drainage and dishwasher first. This will comprise the biggest single unit in your kitchen.
Sinks are usually placed against an outside wall under a window for convenient drainage and good natural lighting.
The
dishwasher should be close to the crockery and cutlery. It should also
be away from doorways and stove, so it can be loaded easily.
Locate the food preparation areas between the stove and the sink.
Ensure
appliances, sinks, benchtops and cabinetry all fit, accounting for the
'sweep' of doors and opening drawers and allowing for normal movement.
Allow
200mm clearance from the wall adjacent to the hinge of a fridge door
and if installing a walloven, allow 200mm from any adjacent wall for
elbow clearance.
A minimum of 120cm is required between
combinations in a double-sided kitchen so two people can work
comfortably without getting in each other's way.
The same
distance is recommended between kitchen unit and dining table so that a
person can sit comfortably at the table while another works by the
kitchen counter.
Most kitchens will already have service
points for major appliances. Changing these points can cost a great
deal of money, so if you don't have an unlimited budget, your design
choices may be somewhat predetermined.
If you're gutting
your kitchen, consider installing extra power points at the time, as it
is very expensive to get new ones put in when all the other work has
been completed.
Work surfaces
Provide ample work surfaces in key areas: next to the refrigerator and oven; on both sides of the cooktop and sink.
For
safety and efficiency, allow adequate bench space for preparation
(80-140cm
between sink and hotplates, 30cm at each side of the cooktop)
and serving (300mm for two plates, double for four); and at least 450mm
set-down next to the fridge, pantry and wall oven. The recommended
countertop depth is 60cm.
Set benches at varying heights to accommodate different tasks and users. A good working height is 80-95cm.
Ensure your hotplate is lower and your sink higher than adjoining preparation benches.
Avoid positioning a workspace or cooking unit in a corner.
Layout and traffic
Work surfaces
