Kitchen Plans
Kitchen Planning Basics
The kitchen is one of the busiest and most expensive rooms in the home, and it should be planned to save time and energy for those who work in it. The well-planned kitchen can prevent hazards that might cause accidents, and it can also provide a pleasant environment for family members.
Kitchen planning basics can be applied to any kitchen. You can use these principles to evaluate an existing kitchen in a house or apartment, to plan a new or remodeled kitchen, or simply to identify small changes that will make your kitchen more efficient.
When planning your kitchen consider your family size, the number of persons who will use the kitchen, the type of entertaining you like to do, and the type and amount of cooking, baking, or food preservation you will do.
A kitchen can be more than just a place to prepare meals. For many families, it's the heart of the home and the "nerve center" where family members gather to talk, work, eat meals, and sometimes entertain guests. These families may choose an open kitchen plan that permits interaction among family members and guests. For them, the kitchen table may be the most important piece of furniture in the house. Others may prefer a private kitchen where the cook can work undisturbed.
A kitchen should have at least 100 square feet of usable floor space, but areas greater than 150 to 160 square feet become too large to manage efficiently. You will use unnecessary time and energy on tasks in a kitchen that is too large.
The location of the kitchen is also important and depends upon several factors:
- Convenience to yard or outside work area. Does a window look out into the yard or work area?
- Convenience of unloading groceries and disposing of garbage and trash.
- Easy access to the front or back door.
Activity Centers
Efficient use of kitchen space is more important than the amount. Every kitchen should be organized around distinct centers of activity. Besides appliances, each center should have counter space and storage space. Centers are best arranged so that work moves in one direction. Storage and counter space can serve two appliances and reduce the space required for separate centers.
To combine centers, a guideline for amount of counter space is to use the counter dimensions required for the larger center plus 12 inches. The sink and refrigerator centers often are combined to provide counter space for the mix center. Recommended counter surface dimensions are identified in Table 1.
Storage and Cabinets
A kitchen should have at least 50 square feet of storage in wall and base cabinets. Six linear feet of base cabinets, with wall cabinets above, will give you 50 square feet. Four drawers, or 11 square feet of drawer space, are minimum requirements. Cabinets should have at least one shallow drawer.
Cabinet sizes are fairly standard. Wall cabinets are 12 to 13 inches deep and from 12 to 36 inches high. Base cabinets are 24 inches deep and 34 inches high. When the countertop is added, the base cabinet will be a standard 36 inches high. However, if you are very tall or short, you can place your cabinets at a more convenient height.
Cabinet widths range from 9 to 48 inches in multiples of 3 inches. Special base and wall cabinets are available for corner installations. in addition to standard sizes, there are many specialized cabinets: revolving shelves, built-in wine racks, partitions for lid and tray storage, waste basket and trash can concealment, and pantry cabinets for quality storage of staples.
Table 1
| Recommended Amounts of Kitchen |
||
| Storage and Work Space |
||
| Kitchen Industry Recommendations |
||
| Sink Center |
Counter surface
on one side |
24-26 in. |
| Range Center |
Counter surface
on one side |
15-24 in. |
| Refrigerator |
Counter surface
at latch side |
15-18 in. |
| Mixing Center |
Counter surface |
36-42 in. |
| Total Counter |
72-109 in. |
|
| When work centers are combined, the counter should be equal to the longer of the counter tops being combined plus 12 inches. |
||
| Total Base |
72-120 in. |
|
| Wall Cabinets |
72-120 in. |
|
| Each inch of frontage in a full height storage wall of at least 20 inches deep is equal to 2 inches of base cabinet; if 12 inches deep, it is equal to 2 inches of wall cabinet. |
||
Cabinet Dimensions
| Wall Cabinets: |
Depth |
12-13 inches |
| Height |
12-33 inches |
|
| Width |
9-60 inches |
Clearance between upper cabinet and counter should be 15-18 inches; over sink, 24-30 inches; over range, 27-30 inches (24 inches if cabinet is fire protected).
| Base Cabinets: |
Depth 24 inches |
| Height normally 36 inches with toe space or 4 inches |
|
| Width 9-60 inches (available in 3-inch modules) |
Standard counter height 36 inches; counter should be 3 inches below elbow for most tasks, 6 inches below elbow for rolling out or kneading tasks.
Sitting down work surface: 30 inches from floor.
Development of the Plan
The first thing you should do in planning your kitchen is to measure the kitchen space and make a scale drawing of the room. Blueprints will give room dimensions, but more exact measurements taken after the interior walls are in place are needed for a good cabinet fit.
The following steps will help you in drawing the plan for your kitchen.
- Measure the length and width of the room. Measure the full distance from corner to corner and the distance of the subsections within (as a double check on your measurement, compare the overall measurements with the sum of the subsections).
- Measure walls with
windows in this manner:
A from wall to wall
B from corner to outside trim of window
C outside window trim to outside window trim
D outside trim of window to corner - Measure all corners
to make sure they are square. To do this, find points A and B (as shown
below) on your wall. The distance between the points should equal 5
feet. Note: If your corners are not square, some adjustments will need
to be made during the installation of cabinets, or problems requiring
adjustment will arise.
- In addition, take
these other measurements:
- The distance from the top of the window trim to the ceiling and from the bottom of the window trim to the floor.
- The dimensions of the soffit (the enclosed area below the ceiling and above the wall cabinets) if there is one.
- The distance from the soffit to the floor (measure at several locations).
- Make a scale drawing of the room, 1/2 inch to 1 foot. Use graph paper ruled at four squares to the inch. Draw in all windows and doors. Note the direction of the door swing and the room or area in which the door opens. Draw in any chimneys, radiators, or air ducts in the walls, location of water supply drainage pipes and vents, gas pipes, and electrical outlets. Indicate wall thickness and whether interior walls are load-bearing or nonload-bearing.
Work Center Arrangement
The kitchen is the most used space in the home. Efficient kitchens need well developed work centers. These centers include sink and cleanup, mix and preparation, range and cooking, and refrigerator and storage; serving is often combined with the range.
The work centers should be arranged to reduce the amount of walking in the kitchen to allow the work to flow easily from one center to another. The work area should not be split by traffic. Normally, the largest number of trips during meal preparation occurs between the sink and range top. Many trips also occur between the mix center and the refrigerator.
Do not install the range next to the refrigerator; it will make the operation of the refrigerator more costly and reduce its lifetime.
Measure the distance between the sink, range, and refrigerator. The distance between the centers should be 4 to 6 feet between the sink and range, 4 to 7 feet between the refrigerator and the sink, and 4 to 9 feet between the range and the refrigerator. The total length of the distance between the work centers should not be less than 12 feet nor more than 22 feet.
Solving Design Problems
For very small kitchens:
- Use small appliances. Appliances are available in widths as narrow as 18 inches for dishwashers, 18 to 20 inches for ranges, and 24 inches for refrigerators. Small-sized appliances are available separately or as a part of a combination unit frequently used in efficiency apartments or in businesses. A 48-inch unit may contain a range and a sink with a dishwasher below. An 84-inch unit may contain a range, sink, dishwasher, and a 30-inch under-counter refrigerator. A portable oven also takes up less space than a built-in oven.
- Use few major appliances. Do not separate the range top and the oven.
- Use specialized storage, such as a full storage or pantry unit, or build shallow storage in the walls between studs.
- Use a fold-down table or a table that pulls out of the base cabinet for eating.
- Relocate or eliminate doors or windows; consider removing a dividing wall to make one large room.
- Use light colors, no pattern or small patterns, and minimize rough textures and contrast.
- Use light to eliminate shadows.
Kitchen Shapes
The actual arrangement depends greatly on the room dimensions and the door and window placement. Changing the location of doors or windows may be necessary for a more efficient arrangement. Kitchens designed to be used by more than one person need more space for movement and efficient use of equipment. The following diagrams illustrate the approximate space needed for 9 feet of base and wall cabinets and refrigerator, range, and dishwasher arranged in the "L," "U," corridor, and island shapes.
"U" Shape
The popular "U"-shaped plan is functional and efficient. It is good for both large and small kitchens and provides a short distance between work centers. With this plan, at least 10 feet of width should be provided at the base of the "U" for ample counter and storage space.
"L" Shape
The "L"-shaped kitchen is the next most desirable plan and can be adapted to almost any space. It lends itself to an efficient work triangle by using two walls. The open area of the "L" provides room for an eating area of a family room.
Corridor Shape
The corridor kitchen, or two-wall kitchen, uses a small amount of space for maximum use of counter space and appliances. It is probably the most efficient design in terms of space used. This plan is especially good for long, narrow rooms. However, traffic can be a problem unless there is an alternate door. Also, there is usually working space for only one person at a time. For this plan, the room should be at least eight feet wide.
One Wall
The one-wall kitchen is used when space permits no other arrangement. It adapts well to a family room or open plan arrangement. Though often used in small houses and apartments, it is difficult to get either a short work pattern or enough counter space. This plan should be supplemented with a nearby closet converted to kitchen storage space or by adding a pantry cabinet. A mobile cart or two can provide extra work space.
Island or Broken "U" Shape
The island or broken "U" shape arrangement requires more space than the others in order to have room to walk around the island. The minimum dimensions for the island are 2'6" by 3'. A larger island is needed if it includes any type of appliance.
Space Requirements
When you plan your kitchen, be sure the plan meets the following space requirements:
- Do not place doors closer than 30 inches from the corner if the cabinets
are to be extended to the corner. Do not place windows closer than 12
3/4 inches from the corner if the wall cabinets are to be extended to
the corner.
- Clearance space between base cabinet fronts and an island is 48 to
60 inches. If two people are working, 48 inches is minimum. Walking
space between the face of one cabinet and the side of another is 38
inches.
- Corner-to-corner clearance space between appliances or base cabinets
at right angles to each other is 34 inches.
- Corner clearances are:
edge of range and corner cabinet -- 12 inches.
edge of refrigerator to corner cabinet -- 15 inches.
edge of sink and corner cabinet -- 9 to 12 inches.
- A diagonal cabinet of 20 inches requires 39 inches on either wall.
A diagonal cabinet or appliance of 30 inches requires 40 inches on either
wall.
- Thirty-six inches on either side is needed for a lazy Susan.
- Use extended stiles to insure full operation of cabinet or appliance
drawers and doors in the following situations:
- appliance, such as a dishwasher, is placed too close to a cabinet intersection.
- cabinet is placed too close to a wall that is out of square or has door or window frames that interfere with pull-out drawer or shelves.
- hardware projections.
- A built-in conventional oven should be placed so that the top side of the fully open door is between 1 and 7 inches below the user's elbow.
- A microwave oven should be at a height so the shelf or rack(s) is no higher than the user's shoulder; for the most convenient use, the shelf or rack(s) should be between 2 and 10 inches below the elbow. A microwave may be built into an oven or wall cabinet or be recessed into an interior wall. It needs work space, counter, pull-out tray, or a drop leaf near the access side of the door.
- The depth of the range hood determines the height at which it is located. A hood 17 inches or less in depth should be placed no less than 20 inches above the range top. Hoods 18 inches or more in depth should be installed no less than 24 inches above the range top.
- For a small dining space within a kitchen at least 8'8" of clear space is needed for a 36" x 48" table and 4 chairs.
Other Considerations
When developing the design of the kitchen cabinets, consider the following suggestions:
- Molding should be well proportioned to the cabinet doors.
- Lines and shapes should relate to cabinet doors in form and style.
- Avoid the overly ornate and an excess of grooves since both can be grease and dust catchers.
- Backplates behind the cabinet pull will help protect the cabinet finish.
- Door pulls and hardware should be efficient and convenient to use.
- All surfaces should be easy to clean.
In all choices, think about the function of the item and how well the form expresses the function. When you consider this in planning the kitchen, you can be assured that you will have a functional kitchen.
By Dr. Frances C. Graham, Extension Housing Specialist
Mississippi State University does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or veteran status.
Publication
1492
Extension Service of Mississippi State University, cooperating with
U.S. Department of Agriculture.
Published in furtherance of Acts of Congress, May 8 and June 30, 1914.
Ronald
A. Brown, Director
Copyright by Mississippi State University. All rights reserved.
This document may be copied and distributed for nonprofit educational purposes provided that credit is given to the Mississippi State University Extension Service.
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