Kitchen layout help!

13 years ago

Hi all,

DH and I just bought a 100 year old house that is being gutted and renovated. My biggest problem is the kitchen. I have spent more hours than I care to admit on this and realised that it's time to turn it over to those more capable than myself.

I would love some input into how to organise appliances, where to put them, how much counter space and storage space we need. I am worried that the kitchen will look too much like a tunnel as it's quite narrow.

As for the appliances themselves, we are thinking a counter-depth fridge is a must, stove/oven combo or cooktop with the oven on the wall are both possibilities and MW can be built in or just somewhere on the shelf.

Please see the picture for the measurement of the kitchen. Basically, it's a galley, 9'6"x14'4". The wall on the left is attached, the wall on the right is an external wall. There is no possibility of making any structural changes. There is an old chimney on the left wall (little bump sticking out in the picture) that can be removed (at a cost), but I left it in for now. The kitchen leads to a deck that will be a major point of entry, as our parking is in the back. We have a coffee maker and grinder that require at least 2' of height space (so it would need high cabinets above it). We also have a toaster and a blender that are always on the counter. We use our MW every day. We dearly lack in counter and storage space at our current condo, so I am very concerned about creating a functional space with lots of storage.

As for how the kitchen will be used, here is a bit about ourselves:
It's just me and DH, I cook about 5 nights a week, he helps with cutting up veggies and generally being in the way :) I like to cook and we like to entertain, so people often end up in and around the kitchen.

I would really appreciate any feedback on the possible layout. I will post a possible layout I came up with in the next post.

Thanks in advance!!!

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Comments (6)

lazeelizard
Original Author
13 years ago
Here is the layout I came up with, but I'm not sure it's the most practical. Please feel free to critique it!
debrak_2008
13 years ago
I would consider moving the kitchen to what I would assume is the dining space. The back space would then be the dining area.
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lazeelizard
Original Author
13 years ago
Interesting! We haven't considered that. Hmm, I would have to see how that would look. Thanks!
seattlecraftsman
13 years ago
If you can have the french doors open outward, they'll be less of an obstacle in your space.

Found a nice looking galley kitchen on Houzz (linked) and used for inspiration in following render with your layout and dimensions.
Perhaps not the style you're going for in a 100 year old house, but general cabinet/counter approach makes a windowless galley workable. If you'd like to see it in different finishes, let me know.

Here is a link that might be useful: [Inspiration from Houzz[(https://www.houzz.com/photos/japanese-inspired-remodel-in-noe-valley-kitchen-asian-kitchen-san-francisco-phvw-vp~39622)

This post was edited by seattleCraftsman on Fri, May 17, 13 at 1:57
lazeelizard
Original Author
13 years ago
wow, Seattle craftsman, that's the exact kitchen I've been looking at for inspiration as well! Wonderful rendering! Are you using some professional program for this?

As for the style, we want to go with very modern - shiny white cabinets all the way up to the ceiling and minimalistic hardware, but otherwise the design is very close to what I was thinking as well.

I have 2 questions though:
Is it a problem that the fridge in your drawing is right next to the wall/door? I like this layout of tall cabinets on each side of the large counter space, but I didn't think we can put the fridge so close to the door.

I noticed you have the cooktop and the oven separated. IS there a reason for that? It seems to me that buying a proper stove with oven is the more economical way to go and we would probably go that route. The only reason I was considering oven away from the stove is if it could be mounted higher so I don't have to bend over every time I take something out. Is there another reason to have it away from the stove?

thanks again!
seattlecraftsman
13 years ago
Yes, pro programs; amateur at the controls.

I think the fridge is workable by the door to the deck. Perhaps a french door fridge so that door depth isn't as significant when opened, an approach I've taken in my (actual) kitchen.

As for the separate oven/cooktop, I'd been going after the layout style from Houzz. I personally prefer a range to separates, but I do like how it works in this layout. Brings a nice balance to the room. Also, were everything opened, this way it would stagger a bit better...not that it is a real scenario.

Shiny white cabs, removed the pulls. Bigger pics on Flickr if you click-through.