Kitchens

ln this chapter you

will learn to:

'

apply guidelines to
efficient kitchen
design.

determine the best

shape, size, and
location for the
kitchen.
plan and draw a
work triangle for a
kitchen.

.
.

A well-planned kitchen is one that functions effrciently,

and yet is attractive and easy to maintain. To design an
effi.cient kitchen, the designer must consider the room's
function, location, decor, size, and shape just as with
other rooms. However, because a kitchen requires so
much equipment, the design of a kitchen entails additional considerations and decisions.

design an aesthetically consistent

decor for a kitchen.
sketch small and
large kitchens of

the basic kitchen

shapes.

corridor kitchen
fpmily kitchen
iiland kitchen

L-shaped kitchen
/one-wall kitchen
i peninsula kitchen
i U-shaped kitchen
work triangle

A well-designed kitchen is both efficient and pleasing in appearance.

Mark Romine
1BB
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CHAPTER

Kitchen Design
Considerations
Understanding the functions of a
kitchen is the first step in planning a
kitchen's design.

Functions
Food preparation is, of course, the primary function of the kitchen. However, the
kitchen may also be used as a dining area.
The proper placement of appliances is

important in a well-planned kitchen.

Locating appliances in an efflcient pattern
eliminates wasted motion. An effrcient
kitchen has three basic areas or centers:
the storage centet the cooking center,
and the cleanup center. A fourth ayea,
mixing, is combined into one or more of
the others, usually storage. See Fig. 10-1.
The refrigerator is the major appliance in the storage
and mixing center. The refrigerator may
be freestanding, built-in, or even susSTORAGE AND MIXING CENTER

Fig. 10-1

Basic kitchen areas. Whirlpool Corp.

10 _

KITC}IENS

lB9

pended from a wall. Cabinets for the storage of utensils and food ingredients, as
well as a countertop work area, are also
included at this center.

major appliances in
the cooking center are the range and
oven. The range and oven may be combined into one appliance or be separated
into two appliances, with the burners
installed in the countertop (cooktop) as
one appliance and an oven built into a
cabinet. The cooking center should have
countertop work space, as weII as storage
space for minor appliances and cooking
utensils. An adequate supply of electrical
or gas outlets for using appliances is
COOKING CENTER The

necessary.

At the cleanup center,

the sink is the major appliance, Sinks are
available in one-, two-, or three-bowl models with a variety of cabinet arrangements, countertops, and drainboard
areas. The cleanup center may also
include a waste-disposal unit, an automatic dishwasher, a waste compactor, and
cabinets for storing cleaning supplies.
CLEANUP CENTER

If you draw a line

connecting the three centers of the
kitchen, a triangle is formed. See Fig. 10-2.
This is called the work triangle. The
perimeter of an efficient kitchen work triangle should be no more than 22' rc7o6
mm). Although the size of the work triangle is an indication of kitchen effrciency,
the triangle is primarily useful as a starting point in kitchen design. The triangle
should not be rigidly maintained at the
expense of flexibility and creativity.
The arrangements of the three areas of
the work triangle may vary greatly. However, efficient arrangements can be
designed in each of the seven basic types
of kitchens described here.
THE WORK TRIANGLE

iar

190

PART 3 _ BASIC AREA DESIGN

Fig. 10-2 I The work triangle is the area between

the basic centers. Jenn-Air

Types

of Kitchens

U-SHAPED KITCHEN The U-shaped kitchen

is very efficient and popular. The sink is
located at the bottom of the U, and the

Fig. 10-3 I A U-shaped kitchen with cooking and

eating areas on one side. Frigidaire Corp.

range and the refrigerator are at the

opposite ends. In this arrangement, traffic
passing through the kitchen is completely
separated from the work triangle. The
open space in the U between the sides
should be 4' (1219 mm) or 5' (1524 mm).
This arrangement produces a very efficient small kitchen. See Fig. 10-3. Figure
10-4 shows various U-shaped-kitchen
designs and the planned work triangles.
When designing U-shaped kitchens,
special attention must be given to door
hinges and drawer positions. Design cabinet doors and drawers to open without
interfering with each other, especially at
cabinet corners.
The peninsula kitchen
is similar to the U-shaped kitchen, but one
end of the U is not adjacent to a wall. It
projects into the room like a piece of land
(peninsula) into a body of water. This
peninsula is often used for the cooking
center. However, it may serve several
other functions as well. The peninsuia is
PENINSULA KITCHEN

Fig. 10-4

tr U-shaped kitchen arrangements.

often used for an eating area as well as for

food preparation. See Fig. 10-5. Ii may join
the kitchen to the dining room or famiiy
room. Figure 10-6 shows various arrangements of peninsula kitchens and the
resulting work triangles.

CHAPTER 10 _ KITCHENS
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eating area. DuPont Co.

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Fig. 10-7

L-shaped kitchen arrangements.

The L-shaped kitchen

has continuous counters, appliances, and
equipment located on two adjoining, perpendicular walls. TWo work centers are
usually located on one wall and the third
center is on the other wall. See Fig. 10-7.
The work triangle is not in the traffic pattern. If the walls of an L-shaped kitchen
are too long, the compact efficiency of the
kitchen is destroyed.
An L-shaped kitchen requires less
space than the U-shaped kitchen. The
remaining open space often created by an
L-shaped arrangement can serve as an
eating area, without taking space from the
work areas. If the center area is used for
L-SHAPED KITCHEN

BREAKFAST AREA

Fig. 10-6

Peninsula kitchen arrangements.

Most peninsula kitchens contain large

countertops for work space, Peninsulas
Irlay contain onlv lower or base cabinets,
but some may include upper cabinets susFended lrom ceilings.

r92

PART 3

BASIC AREA DESIGN

eating, a minimum of 36' tgl4 mm) must

be allowed as an aisle between cabinets
and chairs.
CORRIDOR KITCHEN

Fig. 10-9

TWo-wall corridor

A one-wall kitchen is
an excellent plan for small apartments,
cabins, or houses in which little space is
available. The work centers are located
aiong one line rather than in a trianguiar
shape, but this design still produces an
efficient arrangement. See Fig. 1O-9.
ONE-WALL KITCHEN

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When pianning a one-wall kitchen, the
designer must be careful to avoid creating
walls that are too long. Adequate storage
facilities need to be well planned also,
since space is often limited in a one-wall
kitchen.

island kitchen,
another geographically-named arrangement, has a separate, freestanding structure in the kitchen that is usually located
in the central part of the room. An island
in the kitchen is accessible on all sides. It
usually has a rangetop or sink, or both.
See Fig. 10-10. Other facilities are sometimes located in the island, such as a mixing center, work tabie, serving counter,
extra sink, and/or snack center. See Fig.
10-11. Figure 10-12 shows examples of
other island facilities. The island design is
especially convenient when two or more
persons work in the kitchen at the same
time.
When an island contains a range or
grill, allow at least 16" (406 mm) on the
sides for utensil space. Also consider the
use of a downdraft exhaust system which
pulls vapors down and out rather than up
to eliminate the need for overhea,d
ISLAND KITCHEN The

Corridor kitchen arrangements.

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One-wall kitchen arrangements.

kitchens are very efficient arrangements

for long, narrow rooms. See Fig. 10-8. They
are very popular for small apartments,
but are used extensively anywhere space
is limited. A corridor kitchen produces a
very efficient work triangle, as iong as
traffic does not need to pass through that
work triangle. The corridor space
between cabinets (not walls) should be no
smaller than 4' (1219 mm), preferably 6'
(1829 mm). One of the best work arya:ngements locates the refrigerator and sink on
one wall and the range on the opposite
wall.

Fig. 10-8

CHAPTER 10 - KITCHENS
Fig. 10-10

An island kitchen with a two-level

Fig. 10-12

island. Kraftmaid

193

lsland kitchen arrangements.

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This island provides both a snack cenFig. 10-11

ter and a sink. Norcraft Companies, Inc.

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Fig. 10-13 I A family kitchen with a separate area

for table and chairs. Merrillat

hooded vents. Allow at least 42" (1067 mm)

on all sides of an island. If used for eating,
also add the depth of the chair or stool.
FAMILY

KtTcHEN The family kitchen is an

open kitchen using any kitchen shape.
The function of an open kitchen, however,
is to provide a meeting place for the
entire family-in addition to the usual
kitchen services. A family kitchen often
appears to have two parts in one room.
The three food preparation work centers

t-----'

comprise one section. The dining area

and family-room facilities comprise
another section. See Fig. 10-13. Figure
10-14 shows several possible arrangements for family kitchens.
Family kitchens must be rather large
to accommodate these facilities. An average size for a family kitchen is 225 sq. fi.
(20 sq. m). Eating areas can be designed

t94

PART 3

Fig. 10-14

BASIC AREA DESIGN

Family kitchen arrangements.

FAMI LY AREA

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ISLAND FAMILY KITCHEN

ONE.WALL FAMILY KITCHEN

COBRIDOR FAMILY KITCHEN

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FAMILY AREA

PENINSULA FAMILY KITCHEN

L-SHAPED FAMILY KITCHEN

with either tables and chairs or with

chairs and/or stools at a counter. When
counters are used for eating, allow at least
12'(305 mm) for knee space between the
end of the counter and the face of the base
cabinet.
Regardless of its shape, the kitchen is
the core of the service area and should be
located near the service entrance as well
as near the waste-disposal area. The
kitchen must be adjacent to eating areas,
both indoors and outdoors. The children's
play area should also be visible or easily
accessible from the kitchen.

Decor
Kitchens cost more per square foot than
any other room. Most of this cost relates
to the selection of appliances, cabinetry,
and fixtures. By selecting the least expensive models of appliances, hardware, and
cabinetry, the same kitchen design can
often be built for one-fourth the cost of a

U-SHAPED FAMILY KITCHEN

kitchen which contains the most expensive features.

Even though most kitchen appliances
are produced in contemporary designs,
some clients and designers prefer to decorate kitchens with a traditional style as a
motif or theme. The cabinets, floors, wails,
and accessory furniture would then be
selected according to that chosen theme.
Designing a totally harmonious kitchen is
made easier by the wide variety of appliance sizes, colors, and styles.
Regardless of the style, the kitchen
wails, floors, countertops, and cabinets
should require a minimum amount of
maintenance. See Fig. 10-15. Materials
that are relatively maintenance-free
include stainless steel, stain-resistant
plastic, ceramic tile, washable wall coverings, washable paint, vinyl, molded and
laminated piastic countertops, doors,
drawers, and cabinet bases.
Options in kitchen design have broadened because of new synthetic and com-

C}IAPTER 10 - KITCHENS

195

Fig. 10-15 I Can you identify

the features in this attractive
kitchen that make it easy to
maintain? DAL-TILE

posite materials and new construction

methods for cabinets and countertops.
Many kitchens now have what only the
highest quality kitchens had a few years

CEILING LINE

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ago.

Size and Shape

When planning kitchens, cabinet sizes
and spacing plus the size of appliances
need to be considered to assure that adequate space is available for all elements of
the design. See Figs. 10-16 and 10-17. Figure 10-18 shows typical sizes of common
kitchen appliances.

FASCIA
SOFFIT

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cabinets.

fig' tO-f O I Standard horizontal dimensions used in

rttchen design. Wittiam Wagoner

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CLEARANCE

Standard dimensions for wall and base

PART 3 _ BASIC AREA DESIGN

196
Fig. 10-18

Common sizes of kitchen appliances.

REFRIGERATORS
HT 56',TO 66"

FREESTANDING RANGES
HT 36"
DEPTH 24'TO 27'
wtDTH 20',ro 40'

DEPTH24'
WIDTH

24'IO 32'

DROP-IN RANGES

REF/FREEZERS
HT 56" TO 66',
DEPTH 24' 'TO 2B'

TYP.22',

30',

wtDTH 30',ro 42',

SINGLE SINKS
DEPTH 20'TO 22'
WIDTH 24'TO 30'

DOUBLE SINKS
DEPTH 20'TO 22'
WIDTH 32'TO 42'

TRIPLE SINKS
DEPTH 20'TO 22'
WIDTH 42',rO 55',

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DBL SINKS/DRAIN BRDS

DEPTH 20'TO 22"
WIDTH 50'TO 60'

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COOKTOPS/GRILLS

TYP.21'X

18"

4-BURNER COOKTOPS
GAS/ELEC

TYP.21',

26',

4-BURNER COOKTOPS/GRILLS
TYP. 21" X 30'

6.BURNER COOKTOPS
TYP. 21" x 36"

SINGLE OVENS
HT 30',(DBL OVENS HT 50',TO 70',)

DEPTH24'
WIDTH 27'TO 30'

MICROWAVE OVENS
HT 1 B" TO 20'
DEPTH 14" TO 2O''
WIDTH 20" TO 30'

COMPACTORS

TYP.12',

21"

SINK DISPOSAL UNITS

TYP. HT 14', B" DIAM

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RANGE HOODS
HT VARIES
DEPTH 17" TO 24'
WIDTH 30',rO72',

WASHERS/DRYERS
DEPTH 24'TO 27"
WIDTH 24'TO 29"

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CHAPTER 10 - KITCHENS

Kitchen Planning
Guidelines
Remember the following guidelines for
designing effr cient kitchens.
FUNCTION

t. The food preparation centers include

the storage and mixing center, the
cooking center, and the cleanup
center.
2. Eachwork area includes all necessary

appliances and facilities.

s. Adequate storage facilities need to be
provided throughout the kitchen.
LOCATION

4. Tiaffic lanes are clear of the work

triangle.
s. The kitchen is located adjacent to the
dining area.
6. The kitchen should be located near the
children's play area.
SIZE

AND

SPACE

7. The work triangle measures no more

than 22' (6T06 mm) or less than t2,
(3658 mm).

Lapboard heights are 26" (660 mm).

9. Working heights for counters are 36,,
(gt+ mm).
10. Working heights for tables are 30,,
(zoz mm).
11. Adequate counter space is provided
for meal preparation.
12. Allow at least 12" (30S mm) for knee
space if counters are used as eating
B.

13.

14.

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ir,

&,:

areas.
If space allows, include a pantry to

store food staple quantities.

Allow at least 4' ft219 mm) for aisle
space between cabinets or appliances.
Allow at least 1S'(381 mm) on each
side of an island cooktop for utensil
storage.

197

within a reachable
(maximum
height
height 84").
17. Counter space is provided next to
each appliance.
16. Keep shelves

UTILITIES

An adequate number of electrical outlets are provided for each work center.
19. Shadowless and glareless light is provided and is concentrated on each
work center.
20. Plumbing lines are planned for sink(s),
icemaker, and any purified water
18.

system.
21. Provide adequate ventilation through

overhead hoods, downdraft cookingfume exhausts, circulating ceiling

fans, and/ or adequate heating/ airconditioning systems.
APPLIANCES

22. The oven and range are separated

from the refrigerator by at least one

cabinet and a continuous counter.
2s. Cabinet and appliance locations are
pianned according to manufacturer's
recommendations. Figures 10-16,
10-17, and 10-18 show standard
dimensions.
24. Allow for door swing on all appliances.
25. The direction of door openings on
appliances and cabinets should allow
easy access from the work triangle.
See Fig. 10-19.

Fig. 10-19 I Cabinet doors should not interfere

with movement inside the work triangle.

PART 3 _ BASIC AREA DESIGN

t98

refrigerator door should open

toward the food PreParation work

26. The

space.
27. If a microwave oven is included, add a
heat-resistant countertop between the
cooktop and microwave.
28. Position the dishwasher next to the
sink for easy loading.

29. The base cabinets, wall cabinets, and

appliances create a consistent standard unit without gaPs or awkward

depressions or extensions.
Design considerations for persons with
disabilities are provided in Chapter 13,
Designing Floor Plans.