Kitchen Design Principles to Create Functional & Beautiful Spaces TA B L E O F C O N T EN T S 1 2 3 KITC H E N D E S I G N P R I N C I PLE S | 2 Kitchen Design Principles ����������������������������������������������� 4 • Three main kitchen design principles • eBook topics Kitchen Work Zones �������������������������������������������������������� 5 • Food storage • Food preparation • Cooking • Serving Kitchen Work Triangle ����������������������������������������������������� 8 • Purpose of a work triangle • Measurements & guidelines • Kitchen islands TA B L E O F C O N T EN T S 4 5 Visual Balance ������������������������������������������������������������� 10 • Focal points • Symmetry • Scale & proportion Conclusion ������������������������������������������������������������������� 12 • KITC H E N D E S I G N P R I N C I PLE S | 3 (c o n tin ued ) Key takeaways Introduction Kitchen Design Principles to Create Functional & Beautiful Spaces There are three main kitchen design principles that designers generally follow, whether knowingly or by instinct. These include the kitchen work zones, the work triangle and visual balance. These three principles help create harmonious, functional and aesthetic kitchens, ones that clients appreciate not only for their beauty, but for simplifying and streamlining tasks performed in a kitchen. It is important to note that these principles are not building regulations that must be followed; they are simply guidelines meant to help facilitate the design process. Read on to discover the three kitchen design principles that are prevalent in today’s design world and how they can help you create functional and beautiful spaces. KITC H E N D E S I G N P R I N C I PLE S | 4 Three main kitchen design principles eBook topics Kitchen Work Zones Work zones are areas within a kitchen that cater to specific tasks. If a kitchen designer decides to plan out a client’s kitchen with the work zones principle in mind, they will have to make sure the kitchen layout is divided by function. Each functional zone must also be properly equipped for the series of tasks at hand. That means that each zone should have enough storage for the utensils, serveware and any other tool or object that is necessary for the completion of each specific task. The five essential kitchen work zones are: • Food storage (refrigerator, freezer, pantry, cupboards) • Food preparation (cutting boards, mixing bowls, chopping knives, etc.) • Cooking (cooktop, oven, cooking utensils, pots & pans, etc.) • Cleaning and waste (sink, dishwasher, waste bins, cleaning supplies) • Serving (cutlery, plates, glasses, coffee maker, mugs, etc.) Renders created with 2020 Design Live, our kitchen design application. LEARN MORE KITC H E N D E S I G N P R I N C I PLE S | 5 Food storage Food storage refers to either refrigerating/freezing food items or storing them in a pantry. This task normally occurs after a grocery run, and the best way to streamline it is to place the refrigerator and the pantry within reach of each other—or even stuck together. If your client prefers extra cupboards for food storage, consider adding those near the refrigerator and pantry as well. Food preparation Food preparation requires sufficient counter space as well as nearby drawers (or ones placed directly under that counter space) to store cutting boards, mixing bowls, knives and other food prep utensils and tools such as a peeler, citrus squeezer, zester, measuring cup, etc. If possible, the food preparation zone should be near—or stuck to— the kitchen sink, as food prep also entails washing fresh produce. KITC H E N D E S I G N P R I N C I PLE S | 6 Cooking The cooking zone should include anything your client uses to cook a meal. This generally includes a cooktop, an oven, storage for cooking utensils (spatulas, wooden spoons, tongs, turners, etc.) plus pots and pans. An ideal way to create a functional cooking area is to include cabinets with drawers on either side of the cooktop. When it comes to choosing drawers, opt for deep ones that can accommodate large pots and pans, as well as a utensil drawer (or two) that can store all the cooking utensils that the client doesn’t necessarily want to display on the counter. Cluttered counters are no longer desirable, therefore offering your client as many storage solutions as possible will ensure their happiness. Serving The serving zone is where all the dishware, glassware and utensils are stored in the kitchen. These items should be placed in the same cupboards or drawers; that way the client doesn’t have to scramble when plating meals or serving guests. Coffee makers and mugs can also be kept in the serving zone. You can even create a dedicated station where all these items can reside, or you can create a coffee station that is separate—but not too far from—the rest of the serveware. KITC H E N D E S I G N P R I N C I PLE S | 7 PA R A L L E L K I T C H E N L-SHAPED KITCHEN U-SHAPED KITCHEN ISLAND KITCHEN Kitchen Work Triangle A work triangle in a kitchen refers to the imaginary triangle that connects the refrigerator, sink and cooktop together. This guideline was developed in the 1920s by Lillian Moller Gilbreth, a psychologist and industrial engineer, and continues to be the essence of healthy kitchen navigation to this day. Modern kitchens have added more appliances, and many offer a larger space to work with than their early 20th century counterparts. Even so, the work triangle is still the foundation of the concept of proper kitchen navigation. Purpose of a work triangle The main purpose of a work triangle is to facilitate the navigation between the three main work areas in a kitchen. It’s an efficient layout that has no obstructions between these areas, making it easy for the cook to move from one area to the next. The diagram to the right offers examples of four different kitchen layouts that highlight the work triangle. KITC H E N D E S I G N P R I N C I PLE S | 8 Measurements & guidelines for a work triangle There are several measurements and guidelines to adhere to when designing a kitchen that follows the work triangle principle. • The sum of the three sides of the work triangle should not exceed 26 feet. • Each side of the triangle should measure between 4 and 9 feet. • The work triangle should not cut through a kitchen island by more than 12 inches (more on this in the following section). • There should be no traffic that passes through the work triangle. • If there is only one sink, it should be placed across or between the food preparation area, cooktop or refrigerator. Kitchen island in a work triangle As mentioned earlier, the work triangle should not cut through a kitchen island by more than 12 inches. This means that if just a small corner of the island is in the way, the layout will still be efficient and functional. Render created with our kitchen design software. However, if your client is forced to constantly move around the island to reach the sink, refrigerator and stove, the workflow is disrupted and the kitchen becomes dysfunctional. The best way to avoid this scenario is to integrate the sink or the cooktop directly on the island. DISCOVER 2020 DESIGN LIVE DESIGN BY JACKY KREIJKAMP KITC H E N D E S I G N P R I N C I PLE S | 9 Visual Balance Visual balance is an important principle in kitchen design as it brings all the elements of the space together. It’s the part that really elevates a functional kitchen and brings it to life aesthetically. Focal points A common kitchen focal point is the stovetop, backsplash and hood. Carefully choosing these appliances and materials is the key to creating a harmonious, beautiful and eye-catching focal point in your client’s kitchen. KITC H E N D E S I G N P R I N C I PLE S | 10 The focal point can also be a grand kitchen island with spectacular pendant lights, a custom luxury sink or even a large window. Ideally, all other elements of the room will support the focal point and not compete with it. Symmetry When we talk about symmetry, we don’t mean that all aspects of the kitchen must be mirrored. Symmetry can be achieved simply by using the same cabinetry on either side of a stove, for example, or evenly spaced lighting. It’s subtle symmetry that will create a relaxed, balanced space for your client. Scale & proportion The principle of scale and proportion in a kitchen refers to how pieces/items fit together in the space. Although this is a mathematical principle, if it is not followed, the result can be easily (and rather quickly) identified with the naked eye. Scale is the size of an object in relation to other objects, while proportion refers to the size of parts of an object in relation to other parts of the same object. For example, if you choose a large refrigerator and range hood but you pair them with a tiny range, something will look “off.” That means you didn’t get the scaling of those appliances right. In terms of proportion, an easy example is having oversized cabinetry with tiny knobs, or small cabinetry with extra large handles. The proportions of those pieces don’t make sense and would not look right, even to the untrained eye. Always choose pieces that balance each other—and the objects around them— out, that way your client can fully enjoy their newly designed kitchen. TRY OUR KITCHEN DESIGN SOFTWARE FREE KITC H E N D E S I G N P R I N C I PLE S | 11 Conclusion Kitchen design principles help create harmonious, beautiful and functional kitchens for your clients. Although they are not rules that are set in stone, it’s good to keep them in mind and implement as you see fit. Key takeaways: • Work zones in a kitchen are determined by certain tasks that can be grouped together such as storing, preparing, cooking or serving food. • A kitchen work triangle refers to the imaginary triangle that connects the refrigerator, sink and cooktop together. • The main purpose of a work triangle is navigation between the three main work areas in a kitchen. • Visual balance is an important principle in kitchen design as it brings all the elements of the space together. • The principle of scale and proportion in a kitchen refers to how objects fit together in the space, contributing to a well-balanced kitchen. KITC H E N D E S I G N P R I N C I PLE S | 12 DESIGN BY L AURA-LOU FORTIN Thank you for downloading this eBook. REQUEST A FREE TRIAL OF 2020 DESIGN LIVE FOLLOW US ON: 2020spaces.com