17 Things to Consider When Designing a Functional Kitchen

Our kitchens are the most operative part of our homes.

Not only do we utilize this space to store, prep, cook, and serve food, but this is also where we gather with families, friends, and guests.

What makes it less likely to gather is when kitchens are not functional, accomodating, or efficient. Notice, I did not say "small" because a well-designed compact space can still be all these three.

Gathering in the kitchen can be prepping, cooking, and baking together, or enjoying each other's company while the other one does all the work. It can mean that kids are doing homework on the island while mom or dad is cooking a meal.

Any kitchen can be appealing and aesthetically pleasing but not necessarily practical. It's like saying that looks don't always equal brains (although, some are blessed with both)! Your kitchen can be amazing in both looks and functions, too!

You might be living in this home for 25 years, or you might be moving in next month. If you are in the beginning stage of remodeling, now is the perfect time to read this blog.

I have been in countless meetings with clients where they bring floor plans, and kitchens are left off untouched or half-designed. People have an idea of what they want, but they seem to be stuck in making the kitchen more functional. I have reviewed some architects' kitchen drawings, and I think to myself, "What were they thinking when they designed this?" Then, I remember why clients see me for consultation. This is what I do. Kitchen designing is a highly specialized expertise.

It takes planning, research, conceptualization, and expertise to create a functional space. Failing to do so can easily make a kitchen impractical, unwelcoming, frustrating, unsafe, unenjoyable, or even feel like a big mistake.

When you plan for a remodel, here are some of the things to consider to create and transform your space into a

workable and functional kitchen:

1. Clearances. According to the National Kitchen and Bath Association's (NKBA) recommendation, one cook needs a minimum clearance of 42" from a countertop to the opposite edge of a surface or another countertop to maneuver comfortably and efficiently around the space. Having two cooks or more needs a minimum of 48" clearances. These recommendations mostly apply to the distance between an island and perimeter counters and/or appliances.

Clearances also apply to the door swings of house doors, cabinetry, and appliances. The worst design is when an object hits another, or if it makes something awkward or hard to access because space does not have proper clearance.

2. Work Triangle or Linear Workflow. The 3 main workspaces in the kitchen are the sink, cooking surface, and refrigerator. According to NKBA's recommendation, the distances or legs of the triangle shouldn't be less than 48" and shouldn’t exceed 9 feet; meaning, these 3 areas should be proximal enough but not too close that the other workspace interferes with another.

Linear workflow applies in a galley or linear kitchen. The location of appliances and fixtures should be in such a way that it doesn't only maximize the length or span of the kitchen wall, but space must cut the prep and clean up process. Think about this, "how many footsteps do you make or waste in criss-cross movements when prepping a salad in your galley kitchen?”

3. Storage. A functional kitchen has ample storage that accommodates a variety of items considering height, depth, width, weight, shape, volume, and quantity. Cabinet and appliance size and configurations must be selected and planned accordingly. Storage types will fall on either of these: wall cabinets, base cabinets, tall cabinets (pantry or utility cabinets), walk-in pantries, freestanding cabinets, open shelving, hanging storages, refrigerator/freezer, wine cooler and storage, and beverage storage. The keys to having functional storages are variety, organization, maximization of space, accessibility, and visibility.

Ponder on this for a minute: Design and select your storages in a way that you avoid wasting food. If everything is visible, then you can consume all the perishable and non-perishable foods before you buy more from the store. That means, storages shouldn't be too deep, too high, too low, or too dark!

4. Prep space and counter space. This is the number one dilemma in impractical kitchens: not having enough prep space and counter space. Designated food prep space is typically located near the sink and trash. If it's a baking prep space, an island, peninsula, or a clear counter space at the edge of the countertop run or corner nooks are most ideal areas. With limited space in a small kitchen, you should have at least a minimum of 12-18" wide counter space to prepare food. A medium-sized kitchen should have at least a 24"-36" wide designated space. In larger kitchens, 48"-54" is considered generous. In a well-lived kitchen, a lot of times, designers need to create solutions to find new homes for the items that are sitting and accumulating on the countertop to clear it off and create the most coveted prep and counter space.

5. Landing Space. Landing spaces do not need to be as wide as prep spaces, so it can be a minimum of 15" wide x 24" deep. Here are some of the main areas that require a proximal landing space: cooking area, sink area, refrigerator, microwave, and oven. Landing areas are typically adjacent to these working areas, but refrigerators can have it right across (on the island, for example) if space won’t allow, and a microwave can have a landing space below it if it's in a wall cabinet or above it if it's under the counter. Remember that it is for your safety to have an adjacent or proximal landing space when taking hot food out from an oven or microwave.

6. Light. I never heard any of my clients rave about their dreary and gloomy kitchen. A big percentage of them complain about how dark their kitchens are. Improving the light in the space is always a "must-have" in the project. Generally, it's always nice to have a bright kitchen, but functionally, you need to be able to see what you are working on, what you are cooking and eating, and what you are looking for in the kitchen. There are 2 types of light: natural and artificial. Windows, doors, sunlight tubes, and skylights will bring in natural lighting, while light fixtures will provide artificial lighting. However, you want the source of light to be bright that it makes things visible but not too bright that it is blinding. Therefore, space has to be designed properly to control the amount of light. That's when you incorporate things like window treatments, dimmers, and light diffusers.

7. Ventilation. Smoke, grease, moisture, and heat can damage your ceilings, walls, surfaces, and cabinets in the long run. Your cooking space should have both natural and artificial ventilation to avoid this. Opening the doors and windows could definitely help, but an efficient ventilation appliance can take care of the above including the smell of cooking food. The air intake should be considered while planning for ventilation, and the "cfm" (cubic feet per meter) specification of the ventilation hood or downdraft should be compatible with the amount of heat that the cooking surface releases. You will need a powerful hood to properly ventilate the heat produced by a gas range, while you need a less powerful hood over an induction cooktop. Look for compatibility.

8. Size and Proportion. A well-intentionally designed kitchen acknowledges the size and parameters to assess the proportion of items being installed in the space. Things are more challenging to fit if the space is very limited. Every inch counts, and sometimes, you can't have it all! Maybe you can, but the size and proportion of cabinets and appliances have to be taken into consideration. You will be overkilling a kitchen if you insist on fitting a large sink, a 48" refrigerator, and a 36" range in a 10' x 10' U-shaped kitchen, for example. The scale of things has to be right.

9. Safety. A functional kitchen is a safe environment for all ages and all abilities. This includes the type of appliances specified, accessibility and reachability of things, visibility, the texture of floor materials, quality of materials in general, security of attachments and installations, proper electrical requirements, and more. Aside from other practical and cautionary considerations, complying with current building codes assures the safety in a remodeled space. As a designer who incorporates code compliance in the design process, I can attest that most of the requirements and restrictions from each city were implemented for the homeowner's safety.

10. Ergonomic. According to the dictionary, this word means "relating to or designed for efficiency and comfort in the working environment." As I already mentioned above, accessibility and reachability are part of safety, but they are also for the user's comfort and convenience. There are standard recommendations in the industry that are already figured out for the general user, but I often still ask my client's heights to make sure that the newly remodeled space is comfortable to use by specific clients. If I am working with a couple, I ask both of their heights. I also ask for their roles in the kitchen, and I design the space based on this information. Whenever I am discussing the accessibility and comfortable reachable ranges, I often meet at their homes with my tape measure to illustrate a scenario. A lot of my clients also express the challenges they face with their age, impairments, and disabilities. I carefully take their concerns and conditions into planning when selecting materials and locating fixtures and appliances. Examples are: lever handles in faucets and cabinet hardware are more ergonomic and easy to operate than knobs. An elevated oven is more ergonomic to use than an oven below the countertop to avoid bending. Also, microwaves above the countertop height should always be on either the client's elbow level (or 3" below) for safety and comfort.

11. Energy and Water Efficiency. In this age and time, products are designed and engineered to be more efficient. Try to be diligent in researching and selecting materials that have these features. Energy-star rated appliances can mean that the appliance consumes the same or less amount of energy than 1 incandescent light bulb, for example. Some faucets, dishwashers, and washing machines can also use less water than others. Replacing windows and glass doors with dual pane glass inserts could definitely save energy in your house. Be intentional about ways to save, not only with cost but with water and energy usage!

12. Designated Areas: versatility and convertibility of the kitchen space. As I have mentioned in my previous blog, our homes should be more conducive to a new way of life. Parents are now working more from home, and children are now distant learning. Some adult children are now coming back to their parent's homes after college while searching for a more stable job. Some older parents are now staying with their adult children for companionship, convenience, ease, and safety. The kitchen has to be versatile to accommodate families' cultures and lifestyles. I noticed that a few years ago, designated areas were just limited to the bar areas, breakfast nooks, added eating areas, and coffee areas, but now, kitchens should also include office and study areas. I also had some projects where hidden laundry spaces are incorporated into the kitchen. A lot of my clients also want the kitchen to have an inside-out flow (connecting the outside to the kitchen); may it be a serving area from the kitchen to the backyard or opening the entire kitchen to the outdoors to be in both places at once are very desirable for a lot of families. Be creative and make your kitchen versatile!

13. Customizations and Clever Solutions. A fun and functional kitchen are designed in a way where every inch of the space is maximized and utilized. This is where professional space planning comes in to play and resourcefulness of specifying organization systems is incorporated in the execution of the design. If the budget allows, adding customized solutions is key to space efficiency. There are cookie-cutter things that resolve any kitchen storage dilemmas, but I never have a design that is similar to another project because each client's needs and requests are unique from one another. Each kitchen is different in size, challenges, and possibilities. There is always a way to make any space better!

14. Smart Features. Clients hire kitchen experts like me to update their outdated kitchens. Some are very old kitchens, and some are not so old kitchens, but almost none of them are smart kitchens, to begin with. A lot of times, people pass on this part because new technology can be intimidating and cumbersome. It takes getting used to, and technology advances so fast that it's hard to keep up! You have to find a happy medium! You do not need to specify the latest and greatest but consider adding some smart features in your kitchen that are intuitive and easily replaceable. You'll never know, smart kitchens can make your life simpler! Pick and choose which you'd rather do mechanically, and leave other functions digitally. Some smart products are not that bad after all!

15. Cleanability and Ease of Maintenance. I can say that most of my clients are practical because they spend a lot of their time in their kitchens. Considering that they cook a lot, they have small children, or they have pets, clients do not want to select products that are hard to clean and maintain. May this be cabinet door materials and finishes, sink material, countertop material, appliance finish, backsplash, and floor material, it is of your advantage to do research and find products that are easy to clean. That is why 85% of my clients go with engineered quartz countertop instead of natural stone countertops. They do not want to deal with etching, staining, cracking, or scratching surfaces. Think of the number of grout joints that have to be cleaned or the gunk that accumulates between small mosaic tiles after using the kitchen heavily for many years. Make your life simpler by choosing practical materials over something that just "looks cool or pretty" in a few years.

16. Proper Orientation. When reconstructing the layout of the kitchen, oftentimes, it is to change the orientation of workspaces. A lot of clients would like to do prep work, cooking, or clean up facing their friends and families instead of facing a wall. If you have a beautiful view or scenery across your kitchen (if space and budget allow), wouldn't you want to face that every day while cooking in the kitchen? If you have a relaxing landscape in your backyard, wouldn't you move things around, so you can unwind while washing your dishes on the sink? If the unforgiving sun had been beating on your poor cabinets for years, wouldn't you consider shifting things in a proper orientation to avoid the damage that's been taking place?

17. Finally, think about Quality and Longevity. If this remodel is really personal to you, "do it right, and do it once." This means you have to carefully select quality materials, products, fixtures, appliances, contractors, and installers. It is okay to spend a little more or large money upfront if it is to invest in longevity and to avoid having to replace it in a few months or years. Do not cut corners on the cabinet, countertop, or appliance quality for example because you might save on cost now, but you might also have to spend more on fixing or replacing them later.

A functional kitchen is enjoyable to use. It will be worth every penny of your hard-earned work and savings. If you are diligent and successful in creating the space you love, there will be no other kitchen in the world that can compare to yours because.... yours is yours, and it is home.

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