A new kitchen is a big expense for every home but it’s worth it. Looks-wise and portable always bring beauty to your house. But one thing you don’t want is to think about the minor things. It’s also the simplest aspect we’re all talking about while we’re preparing a kitchen. Like where the bins are heading or whether the refrigerator is accessible.
The primary task of the kitchen is cooking and serving food, so it needs to be highly efficient. It is therefore important to start the design process at all times by looking at how you use the room when preparing and cooking meals.
We have our theories, but we wanted the experts to support us as well. We’ve assembled a compilation of a few things between us that you should avoid while you’re designing your ideal kitchen.
Forget counter space
Planning every inch of available space is a must. A very common error in kitchen architecture is not to have adequate counter room to operate with. Try to have ample room to cook menus, show all your equipment, wash up, and hopefully consume and socialize if that’s how you want to utilize the kitchen.
Underestimate how much storage you need
Plan appropriately and assign a room for each object, from spice jars to cutlery-separating drawers. While the urge to keep adding to the list can be fantastic, a simple initial checklist should keep you on track. When keeping to a simple schedule, you, therefore, resist the urge to clutter your brand-new kitchen.
Making Aisles Too Tight
Kitchen aisles ought to be broad enough to handle all that’s going on in the kitchen. Clearance lets multiple cooks manage space and operate with each other. While planning the new kitchen, make sure that all aisles — such as those between islands, doors, and appliances — are between 42 and 48 inches long. Always suggest offsetting the positioning of main elements, such as sinks and selection, so that two cooks do not run into each other.
Neglect ventilation
Good ventilation is the key to any kitchen, particularly when cooking delicious dishes day after day. Cooking, particularly on the hob, may leave residual fumes that, if not ventilated, may disperse throughout the house. Although the scent of home-cooked food is wonderful right now, you don’t want the rest of the house to scent and spoil the mood.
Skimp on lighting
Like most rooms, it’s important to get the right lighting for both functional and aesthetic use. Preparing food would need more intense, lighter lighting than a dining area in the kitchen. Spotlights hidden under wall cabinets and in the ceiling are still the most common, functional option to be used throughout. They can be clustered according to tasks and used with dimmer switches such that you can adjust the mood at any moment.
A good kitchen is meant to take you for at least 10 years, so it’s important to get it right. It’s worth talking about the re-sale value, whether you’re looking to transfer within 10 years. Resale value and that’s not going to scare off prospective customers should you do intend to sell your home.