Understanding efficient kitchen design and basic kitchen layout for user flow and maximum functionality.
Efficient kitchen design is not just about the movement of people and the work flow. There are many other considerations concerning the function and use of individual cabinets. Not only a cabinets position but their storage capacity, specific function and ease of access. For example, in many kitchen designs I see base cabinets designed to hold large pots and pans that are placed too far from the cooking prep area, the contents are unorganized or maybe just the doors hinged the wrong way. Another thing to consider about your kitchen design is you own lifestyle and how you most often use your kitchen. Do you use the kitchen for entertainment more than just meal preparation? Many modern family meals involve taking frozen pre-cooked meals and moving directly to the microwave. I often see more snacks and in between meal preparations moving directly to the microwave (without a prep station). Plates and plastic containers are often bypassing the sink and simply wiped out and re-shelved or go directly to the dishwasher, bypassing the sink completely. All I’m saying is that kitchen design should be left to the individual and not some kitchen design expert that does not care how you use the kitchen. Plates, drinking glasses and utensils can see much more traffic than a traditional meal using multiple prep areas, pots and pans, etc. So in short, do your own evaluation. How do you use your kitchen space? Is it rare that you have two cooks moving across paths at the same time? Do you actually want people to sit near by and watch you cook? Either way, the personalized review of traffic patterns can have a huge impact on your efficient kitchen design.
efficient kitchen design by Granger Davis