OMG Kitchen Design - I am going mad can anyone help!?

lostinrates

BlueC wrote: »

Cupboard F should open ok, there is a 25mm corner post attached to that corner unit that gives it the clearance necessary.

A standard corner cupboard would spoil the symmetry of the sink/window units as you enter the room. I disagree about corner carousels being useless, we have one in our current kitchen and it is fantastic; much better than the forgotten space you have with non-carousel units.

As above, I think from a design perspective it needs high units either side of the hob, but I am tempted to change these for wall units instead of dresser units to free up some worktop. I think that the lack of working space to the side of the hob is a very valid concern.

Open shelved dressers? Using 'bench level' shelf as work surface? Look of dresser practicality of worksurafaces.

SuzieSue

BlueC wrote: »

I am also getting concerned about the lack of worktop space around the hob. I think I am counting on the island being used instead but I've never had an island and it can't be good having to turn around all the time?

The idea of the dressers each side is because a kitchen designer who we spoke to felt it was really important to frame the chimney with units either side. She did some mock ups with and without and it did look better with them... it really spoiled the whole look not having them. The dressers really create a feature of that whole wall.

I am tempted to replace the dressers with wall units - it would be much cheaper too, but very concerned that it could spoil the appearance.

I can totally understand why you want the dressers as they will look great, but I think that the lack of work surface is too high a price to pay.

MallyGirl

We have just had some extra cupboards built to match our existing kitchen and one of the low ones is a set of pan drawers with a cupboard front on so it matches the rest but is more usable. I love it. Another holds the bins (waste and recycling). We went for wall cupboards as well and the extra space is very liberating - I no longer get hit on the head when I start an avalanche by pulling something out. We have a small area of open shelf and everything on there gets really mucky with grease and steam - I wouldn't want more.
I opted for no island because we have knocked through and built a garden room/extension which now houses the kitchen table and I didn't want the kitchen to feel like a hobbit hole in comparison
Our range cooker is in the old chimney space with tiny worktop area on either side and that winds me up but we can't change that without removing the chimney and it goes all the way up through the house.
Happy to post pics if it would help.

DRP

BlueC wrote: »

I am also getting concerned about the lack of worktop space around the hob. I think I am counting on the island being used instead but I've never had an island and it can't be good having to turn around all the time?

I think this would be awkward, which would be annoying having spent all that cash on a beautiful kitchen. Imagine dropping bit of cut onion & mushroom on the floor everytime you turn around to drop it in a saucepan...

Would definitely put the hob in the island or next to plenty of counter space.


I assume we're all going to be invited over for the grand opening of this kitchen we've all designed? :beer:

SuzieSue

DRP wrote: »

I think this would be awkward, which would be annoying having spent all that cash on a beautiful kitchen. Imagine dropping bit of cut onion & mushroom on the floor everytime you turn around to drop it in a saucepan...

:beer:

Also, is there a gap between g&h and j&k? If so, you'll be dropping lots of bits of food between the gaps as well.

flea72

BlueC wrote: »

I am also getting concerned about the lack of worktop space around the hob. I think I am counting on the island being used instead but I've never had an island and it can't be good having to turn around all the time?

The idea of the dressers each side is because a kitchen designer who we spoke to felt it was really important to frame the chimney with units either side. She did some mock ups with and without and it did look better with them... it really spoiled the whole look not having them. The dressers really create a feature of that whole wall.

I am tempted to replace the dressers with wall units - it would be much cheaper too, but very concerned that it could spoil the appearance.

Im betting the dressers suggested by the designer are also quite pricey. If you want a feature then do something with the chimney breast instead, making that the focal point.

Does the hob not go the back of the chimney breast? It has an expanse of worktop behind it? As the cutout yo show for the hob, is sited to the front

bizzylizzyh

Sorry missed the door between L&M thought this was a window.
Drastic idea if you are concerned about the hob being not workable at I - install it across Q & V, move cooker to M,
get rid of H I J K L and put a little snug area there - cosy chair & small coffee table.

BlueC

lostinrates wrote: »

Open shelved dressers? Using 'bench level' shelf as work surface? Look of dresser practicality of worksurafaces.

SuzieSue wrote: »

I can totally understand why you want the dressers as they will look great, but I think that the lack of work surface is too high a price to pay.

DRP wrote: »

I think this would be awkward, which would be annoying having spent all that cash on a beautiful kitchen. Imagine dropping bit of cut onion & mushroom on the floor everytime you turn around to drop it in a saucepan...

Would definitely put the hob in the island or next to plenty of counter space.

We re-measured the hob and chimney opening last night and it isn't as cramped to the side as I had feared. We end up with about 50cm x 50cm each side, and then running in to a 30cm deep surface in front of each dresser.

She (hi Claire!) thinks changing the dressers for wall units will ruin the look and I am tempted to agree with her. She may actually be right, for once! :rotfl:

DRP wrote: »

I assume we're all going to be invited over for the grand opening of this kitchen we've all designed? :beer:

Haha, sure, bring a bottle!

SuzieSue wrote: »

Also, is there a gap between g&h and j&k? If so, you'll be dropping lots of bits of food between the gaps as well.

No, sorry that is my lazy drawing. There is a 100mm radius edge in each of those gaps so it makes it look like that unit has "legs".

flea72 wrote: »

Im betting the dressers suggested by the designer are also quite pricey. If you want a feature then do something with the chimney breast instead, making that the focal point.

Does the hob not go the back of the chimney breast? It has an expanse of worktop behind it? As the cutout yo show for the hob, is sited to the front

Yes the dressers are quite pricey but I'm not sure that was her motivation. We saw the mockups with/without dressers and with wall units, and the dressers looked far better.

We can play with the depth of the chimney breast. It is unusually deep so we'd probably have the hob sited towards the front and have room at the back for a pot of utensils, oils and other stuff. Or we might panel out the back of the chimney breast to make it the same depth as the bits either side.

bizzylizzyh wrote: »

Sorry missed the door between L&M thought this was a window.
Drastic idea if you are concerned about the hob being not workable at I - install it across Q & V, move cooker to M,
get rid of H I J K L and put a little snug area there - cosy chair & small coffee table.

That is drastic!! We tried the hob in the island and can't ventilate it so its a no-go. Removing the units around the chimney would really destroy the design.

Thanks for the input everyone! Keep it coming, it has been really helpful.

DRP

BlueC wrote: »

We re-measured the hob and chimney opening last night and it isn't as cramped to the side as I had feared. We end up with about 50cm x 50cm each side, and then running in to a 30cm deep surface in front of each dresser.

We had about 50cm either side of hob in our old kitchen. It isn't a lot of space given your average plastic chopping board is 30cm - let alone a posh wooden one which would be quite a bit bigger.

Try measuring out 50cm in your current kitchen, and carry out some cooking prep. ie. placing a cutting board and a couple of onions, veg etc next to the board and then space for the cut stuff on the other side... It won't fit easily in 50cm and you'll find that things spill over onto the hob, off the edge of the counter etc

When fitting our last kitchen, I went against the good advice of my wife for aesthetic/symmetry reasons and it ended up being a minor, yet significant pain....

From that mistake I would say priorities are:

1. Cutting to occur next to the hob (not at a separate island or other area in the kitchen).
2. At least 80cm of space.
3. Maintain the 'triangle'.

SuzieSue

DRP wrote: »

We had about 50cm either side of hob in our old kitchen. It isn't a lot of space given your average plastic chopping board is 30cm - let alone a posh wooden one which would be quite a bit bigger.

This is what it says in Wikipedia under Kitchen Work Triangle:


As measured between countertops and cabinets or appliances, work aisles should be no less than 42 inches (110 cm) for one cook, or 48 inches (120 cm) for multiple cooks.



http://en.wikipedia.org/wiki/Kitchen_work_triangle