As a home builder, we always strive to be closely aligned with the wishes and ideas of our customers. After all, building a house is usually a once-in-a-lifetime event.
An important aspect of planning a house is the kitchen as the family’s central gathering place.
We would now like to know from you: Which layout do you prefer? An open kitchen with a view of the living/dining area? A closed kitchen with a spacious dining/play area for the whole family? Or a completely different option — for example, a large kitchen island as a social focal point?
We look forward to your ideas, wishes, and experiences, which we will take as inspiration for our work.
An important aspect of planning a house is the kitchen as the family’s central gathering place.
We would now like to know from you: Which layout do you prefer? An open kitchen with a view of the living/dining area? A closed kitchen with a spacious dining/play area for the whole family? Or a completely different option — for example, a large kitchen island as a social focal point?
We look forward to your ideas, wishes, and experiences, which we will take as inspiration for our work.
Bautraum20151 Dec 2017 07:02@Saruss.... Clearly too early, my fingers aren’t doing what my brain tells them to!
Well... the ideal spot without “wasting cabinet space” for the cooktop is in the window wall, especially if the window is planned as a continuous band with a sill height of about 120 to 135 cm (47 to 53 inches). In this case, no wall cabinets fit there anyway, but you can perfectly plan a ceiling-mounted range hood in that area.
However, it’s true that everyone needs to find their ideal workflow. You can listen to others’ arguments, accept some, reject others. The important thing is to have thoughtfully considered as many ideas as possible rather than approaching everything with the mindset of “we’ve always done it that way.”
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And, as a statement in response to the original thread question:
I am a fan of open kitchens combined with a spacious dining area, ideally located by the terrace. I prefer a sink/preparation island and cooking along a wall. When guests are present, plating is done at the cooktop and then served. The island stays tidy, with pots and pans sometimes kept warm on the cooktop.
I like the living area/TV corner/reading corner, etc., to be separate or separable.
However, it’s true that everyone needs to find their ideal workflow. You can listen to others’ arguments, accept some, reject others. The important thing is to have thoughtfully considered as many ideas as possible rather than approaching everything with the mindset of “we’ve always done it that way.”
------------------
And, as a statement in response to the original thread question:
I am a fan of open kitchens combined with a spacious dining area, ideally located by the terrace. I prefer a sink/preparation island and cooking along a wall. When guests are present, plating is done at the cooktop and then served. The island stays tidy, with pots and pans sometimes kept warm on the cooktop.
I like the living area/TV corner/reading corner, etc., to be separate or separable.
C
chand19861 Dec 2017 09:24Ah. kbt09 sees it exactly the way I do. So I’m not alone after all.
Situations where food cleaning still needs to be done while some dishes could already be put away naturally arise during larger cooking events. You just have to leave some things standing longer to properly keep the separation. You don’t let them overlap, it’s just an unavoidable side effect of bigger cooking occasions.
I also don’t have two sinks, but I would see an advantage there. Reason as above!
And I stand by this: With the open concept, especially as described by kbt09, when cooking I want to spend as much time as possible facing the guests in the dining area or chatting with those seated across at the island.
In both cases, I find a prep island better, because a) it takes more time (of course this doesn’t apply if all prep is done before guests arrive), b) I don’t like it when food is frying and a guest is sitting opposite in the splash zone, c) I prepare cocktails there and the key for that is having a sink next to the prep area, and d) extraction systems with equal effectiveness cost much more on islands than on walls. Nothing against downdraft systems in principle, but they are definitely more expensive.
I don’t deny that an ergonomic workflow can be achieved with any layout.
ypg schrieb:
And a cook knows: first you clean the food, then the dishes.
Anyone who mixes the two is doing something wrong.
Situations where food cleaning still needs to be done while some dishes could already be put away naturally arise during larger cooking events. You just have to leave some things standing longer to properly keep the separation. You don’t let them overlap, it’s just an unavoidable side effect of bigger cooking occasions.
I also don’t have two sinks, but I would see an advantage there. Reason as above!
And I stand by this: With the open concept, especially as described by kbt09, when cooking I want to spend as much time as possible facing the guests in the dining area or chatting with those seated across at the island.
In both cases, I find a prep island better, because a) it takes more time (of course this doesn’t apply if all prep is done before guests arrive), b) I don’t like it when food is frying and a guest is sitting opposite in the splash zone, c) I prepare cocktails there and the key for that is having a sink next to the prep area, and d) extraction systems with equal effectiveness cost much more on islands than on walls. Nothing against downdraft systems in principle, but they are definitely more expensive.
I don’t deny that an ergonomic workflow can be achieved with any layout.
I like separate kitchens. I can no longer imagine having an open-plan kitchen. I once had one in an apartment, but I didn’t really cook elaborate meals or bake much there. Now my situation is different.
At the moment, we have a small separate kitchen, but we are currently remodeling. The kitchen will be moved to another room, which will be about 25m² (270 sq ft). On one side, there will be an L-shaped layout with a peninsula, and opposite it, a small row of units. At the back corner of the room is the door to the pantry; along the wall wrapping around the corner there will be four tall cabinets, with a small table in front. On the right side, a door leads to the laundry basement and the garden. To the left is the door to the hallway/dining room with a large corner bench. Another large secondary entrance door in the kitchen leads directly to the terrace — which is in front of the house, so I can conveniently use this door to bring in groceries.
I cook and bake a lot. Sure, I could do that just as well in an open kitchen, but I also do a lot of food preservation. That requires a lot of prep space, and there is a lot of steam generated during the canning process, so the extraction hood runs (or the room is ventilated). The jars also need to cool down afterward. Our living room is on the first floor and is only used in the evening — it’s not large, quite cozy, with a somewhat lower ceiling. We light the wood stove there, and it quickly becomes comfortably warm.
In summer, celebrations take place on the terrace or in the hallway at the large table. When we have gatherings, I don’t prepare huge menus; rather, a buffet with cold and warm/hot dishes is arranged.
At the moment, we have a small separate kitchen, but we are currently remodeling. The kitchen will be moved to another room, which will be about 25m² (270 sq ft). On one side, there will be an L-shaped layout with a peninsula, and opposite it, a small row of units. At the back corner of the room is the door to the pantry; along the wall wrapping around the corner there will be four tall cabinets, with a small table in front. On the right side, a door leads to the laundry basement and the garden. To the left is the door to the hallway/dining room with a large corner bench. Another large secondary entrance door in the kitchen leads directly to the terrace — which is in front of the house, so I can conveniently use this door to bring in groceries.
I cook and bake a lot. Sure, I could do that just as well in an open kitchen, but I also do a lot of food preservation. That requires a lot of prep space, and there is a lot of steam generated during the canning process, so the extraction hood runs (or the room is ventilated). The jars also need to cool down afterward. Our living room is on the first floor and is only used in the evening — it’s not large, quite cozy, with a somewhat lower ceiling. We light the wood stove there, and it quickly becomes comfortably warm.
In summer, celebrations take place on the terrace or in the hallway at the large table. When we have gatherings, I don’t prepare huge menus; rather, a buffet with cold and warm/hot dishes is arranged.
D
daniels871 Dec 2017 11:27We basically do almost everything on the island. It’s quite nice when you look into the room. Our ground floor is open, so you can see from the dining table into the living room. Even when one person is cooking alone, you don’t feel isolated. I would definitely choose the cooktop on the island again. The hood is used 90% of the time just as a light. We cook vegetarian and mostly low-fat meals; the controlled mechanical ventilation removes the odors within 30 minutes.
Unfortunately, I only have an old photo from when it was half finished. The patio door will be right on the left.
Unfortunately, I only have an old photo from when it was half finished. The patio door will be right on the left.
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