“Please take our guests to the living room. This is strictly a one-rump kitchen!” I used to often hear that memorable phrase when my husband and I lived in a small apartment. Mason and I now have a two-cook kitchen, but the practice of asking “one rump or two” is one that’s very useful to anyone considering the redesign of a kitchen.
Remodeled kitchen from Keane Kitchen showrooms.
A well-designed, two-rump kitchen offers separate counter spaces for two cooks: one area should be adjacent to the range and another for salad and drink preparation. A kitchen designed for two cooks usually has two sinks, and often more than one oven, as is the case with the beautifully designed kitchen here, the work of my friend and fellow designer, Jamie Goldberg.
But with kitchens, bigger does not necessarily mean better!
A few years ago, a relative – I will call her Antoinette – excitedly invited me over to see her new multimillion dollar home. My immediate reaction to her “dream kitchen” — it’s a nightmare!
I immediately saw that it was the kind of kitchen that David L. Brooks skewered in his book Bobos in Paradise as “an airplane hangar with plumbing”. Antoinette’s kitchen island looked about the size of Maui!
In reality, the island was around 10 feet square. If the surface had been a bit higher, the outer edge could have been used as a stand-up bar – if you happened to be serving ors d’oeuvres for 30 or so people! But its depth and circumference were bad news when it came to food preparation. It was so wide no one could reach the center, and to use the appliances, one would need track shoes. Since the appliances were scattered in a ring facing the island, reaching them would be like training for a track meet.
Thomas Jefferson's kitchen at Monticello’s was among the best equipped in Virginia, thanks to all the utensils he picked up while serving as US Minister to France. This is Monticello's second kitchen, an 1809 upgrade that featured a larger work space with bake oven, fireplace, and 8-opening stew stove with integrated set kettle. The restored kitchen is open to visitors.
Although I was kind enough to keep my thoughts to myself, mumbling something about the kitchen being “impressive”, I knew that Antoinette was going to come to loathe the kitchen. It had been designed to impress, and the design was about conspicuous consumption more than about food consumption. (The message in the design, I believe, was “let them eat cake.”)
Over the centuries, our kitchens have come full circle from being the center of family life, to being galleys intended for food preparation to again becoming a gathering place for family and friends. Since the 1950’s, multiple trends have bulked up our kitchens, tripling its size. June Cleaver’s kitchen, seen on the 1957-63 TV show “Leave It to Beaver,” was less than 100 square feet. The average American kitchen is now around 225 square feet!
This increase does not reflect bigger families. During the same time, the size of the American family has shrunk. While some of the changes are driven by technology, the big drivers for kitchen remodeling have been social, related to both to changes in how we really live and how we want to live.
Reasons to Remodel Your Kitchen
While there’s always a bit of “keeping up with Joneses” that figures into remodeling plans, there are also some green and family-affirming reasons to remodel. The schedules of two-career families demand that we be able to cook quickly, and they may also prompt us to do more business entertaining at home. Couples often want to be able to invite friends to have a drink in the kitchen or help with salad prep while a convivial meal is being prepared.
Parents need a convenient place to feed the kids, to keep an eye on them while cooking, and also to enable the kids to make their own snacks. Safety can also be an issue.
"Dish drawers" are an energy-saving alternative to the standard dishwasher. They can handle as much as a traditional 24-inch dishwasher, but because each drawer runs independently, you can wash small loads as economically as large ones. The model pictured is from Fisher-Paykel.
In addition, some people also want to reduce their energy bills and lower emissions that drive climate change. In addition to replacing old, inefficient appliances with new “Energy Star” models, eco-conscious homeowners can offset the use of artificial lighting by increasing “daylighting”. Improved window placement, insulated frames, and low-emissions glass can improve the color and quality of interior light while significantly cutting drafts, winter heat loss, and summer overheating.
A remodel also provides an opportunity to replace old incandescent light fixtures with energy-efficient compact fluorescent, LED, and halogen lighting. (Incandescent light bulbs have actually been banned in Ireland, and Title 24, the California energy bill that goes into effect in January 2010, will require that half of kitchen light in newly built homes comes from energy efficient light fixtures.)
All in all, the kitchen is one the two most-often remodeled rooms in the house. (The bathroom is the other.) In this first post, I will look at changes in how we configure and use our kitchens, and I will also include some tips and tool for thinking about ways to improve your kitchen. In later posts, I will return to the topic of kitchens, exploring small kitchens, wheelchair accessible kitchens and other kitchen topics.
It’s best to start with a plan. That seems obvious to me, but apparently not to everyone. I recently heard a story about a woman who simply went out and bought all new appliances without having a plan in place. Because most of them wouldn’t fit, they wound up sitting in her garage for over a year while she backtracked, trying to decide whether to sell the appliances or to ask a contractor to enlarge her kitchen. Who knows, those appliances might still be in the garage had she not met a designer in a tennis class!
I suggest that you start planning for a kitchen remodel not by looking at new appliances – you will get to that – but by first looking at how you use your kitchen now and how the changes you can anticipate over the next ten years will change your needs.
What’s the Best Size for My Kitchen?
Do you need to enlarge your kitchen, adding on or borrowing space from another room? Maybe, maybe not. The optimum size is based first and foremost on how many people will be cooking, and how many will be visiting the kitchen. Here are some questions to answer:
- Is a one-cook kitchen sufficient?
- Does your family have a main cook and a sous-chef who does the chopping and prep work?
- Do you want a kitchen where multiple family members or friends can join in, helping with salad making, table setting and other dinnertime activities?
- Does your kitchen need a family activity area where children can do homework or color near mom while she’s cooking?
- Do you pay bills or use a computer in the kitchen? If so, you might want to add a small desk or a convertible work area.
The National Kitchen and Bath Association (NKBA), a respected trade industry group, offers some great guidelines for figuring out the best size for your kitchen. Here are a few:
There's a sequence to kitchen work - first the cooking and serving, and later, the dishes! In this floor plan, the orange triangle connecting the sink, stove and refrigerator shows the work area for the main cook while the yellow triangle demarcates her helper. If these triangles cross, traffic problems ensue. The yellow triangle does cross the green clean-up triangle, this probably won't cause a problem since prep and clean up don't happen at the same time.
Countertops – You need at least 158 linear inches of counter. The surface should be 24″ deep with at least 15″ of clearance between the counter and the upper cabinets. (But a wheelchair user needs 18″ deep counters because she cannot reach the back of a 24″ counter.)
Loading and prep areas – You need about 2 feet of space next to your fridge, sink, and stove to load, unload, and prepare food.
Opening doors and appliances – All doors should swing freely; your dishwasher door should not catch on the pull for the adjacent cabinet, and your stove door should open without causing a trip hazard. (Having enough room for door swings is partly a function of space planning, and partly a function of room size. Small rooms may require different types of doors and some other ingenious solutions.)
Aisles – A working aisle should be at least 42″ for one cook and at least 48″ for multiple cooks. (But one cook doesn’t need more than 60″ either!)
Measuring Kitchen Efficiency
In a kitchen, the “primary work triangle” is formed by lines drawn from the kitchen sink to the refrigerator and stove. For efficiency’s sake, each side of that triangle should be no less than 4 feet long and no more than 9 feet long. The total of the lengths of the three legs should be no more than 26 feet long.
Be it ever so humble, the galley kitchen layout is among the most efficient kitchen arrangements.
It can be a challenge to keep within that limit in today’s large kitchens. For example, the kitchen shown above is 13.5 feet wide and 22 feet long; the sides of the sous chef’s triangle add up to nearly 26 feet. That makes for a lot of walking back and forth!
The most efficient kitchen is probably the galley kitchen; it’s basically two counters with a working aisle in the center. The galley’s small size limits walking distances, and if there’s enough counter space, it can be a delight. Indeed, a caterer we hired to put together a buffet in our “one-rump” kitchen told me that it was the most efficient kitchen in which she had ever worked.
I was very pleased, having laid it out myself. Although I knew nothing about kitchen triangles at that point, I had argued with our contractor about the kitchen layout. He wanted at 6-foot wide center aisle. That convinced me that he didn’t cook much! If he had, he would have known that an aisle that wide would force the cook to take 2 or 3 extra steps every time s/he went from the stove to the sink.
Better! I revised the kitchen above so that the two cook's triangles and the clean-up triangle don't cross. This involved downsizing the main refrigerator slightly and adding a set of refrigerator drawers in the sous chef's salad prep area. Because this kitchen is designed to also be wheelchair accessible, the aisles are fairly wide (all doorways are 36") and the counters in one area are set at 33" above the floor - easier to reach from seated position that the standard 36" counter height. These lower counters also enable kids to make their own snacks more easily.
All of those extra steps add up to what’s called a “travel penalty.” In the two-cook layout above, both chefs – or rather their feet – are going to be paying that penalty.
The goal in kitchen planning is to have the triangles as compact as possible, but to also ensure that work triangles don’t cross so that kitchen workers don’t bump into one another.
There are multiple types of travel patterns in a kitchen: movements of the main and sous-chefs, of table setting and serving, of clean-up, of unpacking groceries and unloading the dishwasher, to name a few. The simplified kitchen layouts here show just three of the most-used patterns: the chef, the sous chef, and clean-up. Because the main chef will be preparing the entree at the same time the sous chef is making the salad, it’s important that the two cooking triangles (red and yellow in the big layouts) don’t cross.
In practice, and in smaller kitchens, it’s likely that some of the triangles will cross, so while minimizing them, it’s also important to consider the sequence of traffic patterns. Some of us do clean up while cooking, but most of the clean-up traffic (indicated by the green triangles) will occur after the cooking is done. In most cases, our kitchens involve some trade offs, and it’s best to make them consciously – and before the appliances are purchased.
Other Kitchen Conundrums
Here, in no particular order, are a few useful planning tips to keep in mind if you’re thinking of remodeling your kitchen:
“One Lump or Two, Dear?”
The work triangles I discussed in this post were developed back in 1944 after the University of Illinois conducted a number of studies of kitchen design, and they gained wide adherence in the US in the 1950’s.
I was tickled to learn that our British cousins have quite a different tool for measuring kitchen efficiency. They count the number of steps the cook has to take to prepare a cuppa tea, English style. That’s not just a matter of dunking a tea bag in hot water, the way the Yanks do it.
Instead, it requires taking down and pre-heating the cup with tap water, filling the kettle, heating the tea water, gathering the tea, fetching the milk from the refrigerator and the sugar from the cupboard, replacing the tap water with boiling water, steeping the tea, and finally serving it. Those tasks take the cook to each end of the triangle, and possibly then some.
Because one the nicest rituals in my life is awakening to a cup of British-style tea with milk, served in bed by my loving husband, I was delighted to share this piece of design trivia with him. Mason is retired, and he wakes up hours before I do. He says he finds the tea-making process pleasant, and we both enjoy our pre-dawn tea and conversation. While writing this post, I asked him to count the number of steps he walked while making our tea in our current two-rump kitchen.
The total came out to 25. I was asleep so I don’t know whether they were sleepy, mincing steps, or big, bold strides.