In its basic function you can see a kitchen as a place to cook meals. However we constantly see from our clients that it is so much more than that.
It is more frequently a place where people not only cook but also eat at least one meal a day; and many homes are moving away from using a formal dining room.
It is where family and friends gather, socialize (they say the best parties are in the kitchen!), work and even relax. There is a reason they call it the heart of the home.
When you are planning renovations to your kitchen, as well as pondering your design style you need to also consider the functional needs of your new space.
When designing a kitchen for our clients, we always consider functionality; without this the space is inadequate. Just like our hearts, the hearts of the home must have good flow.
We find the best way to design a functional kitchen, that flows, is collaboration. This starts from our initial meeting by listening to each client’s needs and wants and then finding solutions and offering different options. That is always the beauty of a custom kitchen; we can provide a design that suits the individual.
Some questions to ask yourself when designing your space; and information that helps us with the initial concept:
1) What do you like about your current space? Do you want to keep your reliable stove or new fridge? Do you like that your sink faces the window onto a view?
2) What would you like to change? Do you not have enough pantry storage? Do you need more seating in the kitchen?
3) What do you need from your kitchen? Do you have a busy family or entertain regularly? Do you enjoy baking? Do you need an office nook or somewhere for kids to do homework? Do you need a space for your pet? Do you need somewhere to display your cookbook collection? Do you watch TV in the kitchen?
When looking at designing a layout there is the traditional “working triangle”. This spaces out the fridge, sink and range. It is a classic method that still works but has its limits: namely most people now have multiple appliances, not just 3!
A newer concept is “working zones”. These can include areas to prepare food, cook food and then cleaning/washing up. Other zones can be added, dependent on your needs.
So, in the initial design phase the objectives are to think about layout, function and making sure your kitchen flows.
In order to do this it helps to ask your self the above questions and make sure you define your space.