Kitchen Work Zones
Today’s kitchen isn’t just about cooking and cleaning. As the hub of the home, the kitchen is more multi-functional than ever. Hence, kitchen designers have to think more flexibly, and lay out spaces based on the particular activities that will take place there, based on their clients’ needs.
Your kitchen can be broken down into four basic zones. Each zone defines a certain activity in the kitchen:
This is where you store your consumable and non-consumable items. Fresh food, frozen food, as well as dry goods, cans, and other non-perishables. You can think of this zone where you place your main pantry, and refrigerator. Keeping these areas close can make it easy to get all of the ingredients you need. Additionally, a lot of storage must be dedicated to non-consumable items like silverware, tableware, utensils, pots and pans, baking trays, and more. You’ll also want to consider where you’ll store odds-and-ends like cookbooks, scissors, and other desk items. Many non-consumables are located in drawers and upper cabinets.
This area is typically built around the sink, but also includes the dishwasher, garbage, recycling, and household cleaning items, and a broom or mop. Consider installing waste cabinets near the sink to create a convenient space to keep your kitchen clean.
Food preparation requires easy access to utensils, cutting boards, and mixing bowls, as well as plenty of countertop space. Consider what you need for food preparation when planning storage options like base drawers, or roll-out cabinet shelves.
In addition to your cooktop, consider your microwave and/or built-in oven. For cooking storage, you need to plan landing spaces for hot dishes, as well as storage space for utensils, pots and pans, bakeware, and so on. Think of how you cook. Is a cookbook out? Measuring cups? Spatula that you just stirred with? Towel for cleaning minor spills? These types of things rapidly eat up counter space.