By Daniel C. Brown
"No, I don't need any more storage."
When was the last time you heard a client say that? It's probably been a while. In fact, efficient and ample storage space has become a key issue in most remodeling projects, especially in the kitchen. Providing enough storage in a remodeled kitchen begins with some careful planning, says Daniel Baumann, owner of Design/Build Technology Inc., in Minnetonka, Minn. He has no special formulas for figuring storage needs but does rely on a three-step process as follows:
1. Perform accurate as-built drawings of the existing kitchen facility.
2. Take inventory of items now being stored in the kitchen. If any cooking utensils or dishes are not used, can they be eliminated? Does the client want to add anything new to be stored?
3. Do a needs-and-wants analysis of the elements the client would like included in the new kitchen.
"A big part of the needs analysis is asking the right questions," says Baumann. "I'm a pragmatic question-and-answer guy who remembers what [the clients] want." He lists the following examples of detailed questions that he asks:
- What is the client's cooking style? Do two people cook at the same time? Or do they mostly eat at restaurants and only need a basic kitchen?
- What kitchen equipment does the client use daily? Those items require easy access.
- What type of appliances do they need or want?
- Do they store quantities of food staples, such as flour and sugar, in the kitchen?
- Do they eat a lot of frozen food? If so, they'll need more freezer space.
- Do they want a gas or electric range?
One of Baumann's projects included a kitchen expansion in which the clients wanted a pantry closet and an island with a sink and seating for two. Both clients cooked at the same time, so they needed a second sink, too. The kitchen had to open into the dining room, with no wall between the two.
Because the new design called for a large storage pantry, they didn't need as many cabinets, Baumann said. He planned the project with dish cabinets near the dishwasher and a pot-and-pan cabinet in the cooking area. The island had storage below. As a result, the new kitchen provided much more storage space than the old one. "It rarely happens, but on some projects you have too much space," Baumann says.
Space for movement
One of the challenges of adding all that storage was the size of the island. Baumann tries to maintain 42 inches of walkway space so that two people can pass each other comfortably beside the island. "By the time I put the cabinets in, the island was starting to get pretty small," he said. "I made the L-shaped island inside the U-shaped kitchen so that we could maximize counter space on the island, yet maintain travel space around it. It worked, but it was really close."
Two modes of storage have achieved recent popularity, Baumann says. One is deep drawers for pots and pans, instead of pull-out trays behind cabinet doors.
The other is to build in big drawers under the sink. What about the under-sink plumbing? "You almost have to design the plumbing around the drawer," Baumann says.
Successful storage design is largely a matter of learning and listening. You learn what storage the client has, and listen to what they want in the new model. By applying your knowledge of kitchen design, the results will be satisfactory for all.
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