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.
I agree. I have a 90cm (36 inches) flush-mounted induction cooktop (which doesn’t even take up a full height unit; there’s a drawer underneath that you just can’t fully stack to the top), and still plenty of space on the island for prep and cooking. My extractor is a downdraft system, so I don’t lose any storage space in the island itself (although the height unit I’ve read about wouldn’t make much difference anyway). So practically, it works well. The rest of what I’m describing is also based on real experience.
On the other hand, I would be annoyed if I had to constantly turn my back to the room because the island surface was empty. My island also has power outlets on the left and right sides; the surface itself needs to be “waterproof” and completely flat. I had bad experience with raised outlets on my previous island—they were sometimes in the way.
On the other hand, I would be annoyed if I had to constantly turn my back to the room because the island surface was empty. My island also has power outlets on the left and right sides; the surface itself needs to be “waterproof” and completely flat. I had bad experience with raised outlets on my previous island—they were sometimes in the way.
Our kitchen island works wonderfully.
The cooktop is offset, giving me 90cm (35 inches) of prep space. Sure, an extra 20 or 30cm (8 to 12 inches) might have been nice, but overall it’s fine! The house would have needed to be bigger by that amount anyway...
When I’m cooking and preparing food, I look toward the dining table (and/or the TV).
We only have a recirculating range hood from Franke, unfortunately, but it doesn’t bother us. It’s safe—you won’t bump into it—and it provides a visual separation at the top.
When we built the house, I didn’t know about Bora systems... I’m not even sure I would have chosen one, as the price probably would have put me off.
Cleaning of the kitchen and surrounding area happens during cooking. If there’s anything left on the counters before serving or after clearing away, it usually ends up next to or in the sink out of the way. I can’t imagine having a different layout or workflow.
I’m happy for everyone who installed “better” equipment, but I love my cooking and prep island. It’s the first place we head to when we come home, the heart of our house.
The cooktop is offset, giving me 90cm (35 inches) of prep space. Sure, an extra 20 or 30cm (8 to 12 inches) might have been nice, but overall it’s fine! The house would have needed to be bigger by that amount anyway...
When I’m cooking and preparing food, I look toward the dining table (and/or the TV).
We only have a recirculating range hood from Franke, unfortunately, but it doesn’t bother us. It’s safe—you won’t bump into it—and it provides a visual separation at the top.
When we built the house, I didn’t know about Bora systems... I’m not even sure I would have chosen one, as the price probably would have put me off.
Cleaning of the kitchen and surrounding area happens during cooking. If there’s anything left on the counters before serving or after clearing away, it usually ends up next to or in the sink out of the way. I can’t imagine having a different layout or workflow.
I’m happy for everyone who installed “better” equipment, but I love my cooking and prep island. It’s the first place we head to when we come home, the heart of our house.
Alex85 schrieb:
You spend more time chopping than stirring. A plus for the prep island. Also, cooking on an island is simply the most expensive option since downdraft vents are costly and take up storage space within the island. Alternatively, you can get used to a hanging island hood in the room.However, a cooktop with downdraft now costs significantly more than a good hood plus cooktop. Overall, you won’t get under 2,500 (currency) at the door.
C
chand198630 Nov 2017 23:21A prep island has the sink instead of the stove, so cleaning items happens next to the preparation area.
Even high-quality cooking islands face issues with cross drafts. With a good wall-mounted hood, however, recirculating ventilation can effectively remove cooking odors.
This is not just theoretical but proven in practice. When I’m frying, I appreciate every grease splash that can land on a backsplash.
That’s why I find prep islands with a sink more optimal.
Those with the budget and space could consider using two sinks—one for food preparation, one for dishes. That would be quite professional.
Both setups can certainly work well.
Even high-quality cooking islands face issues with cross drafts. With a good wall-mounted hood, however, recirculating ventilation can effectively remove cooking odors.
This is not just theoretical but proven in practice. When I’m frying, I appreciate every grease splash that can land on a backsplash.
That’s why I find prep islands with a sink more optimal.
Those with the budget and space could consider using two sinks—one for food preparation, one for dishes. That would be quite professional.
Both setups can certainly work well.
chand1986 schrieb:
A prep island has the sink instead of the cooktop, so that cleaning items happens next to the prep surface.
Those with enough budget and space might consider two sinks – one for food and one for dishes. That would be quite professional.
.In practice, cleaning only happens briefly, at most as a small part of the overall process.
And a cook knows: food is cleaned first, then the dishes.
Anyone who mixes the two is doing something wrong.
I personally prefer the stove rather than the sink on the island (in my opinion, the splashes are not a problem for me, whether you wipe the wall or a few centimeters (inches) behind the stove), but definitely one of the two belongs there. Interestingly, the sink contradicts the argument about saving space on the island, since the water connections, fittings, and trap also require some space, so both options are about the same in that regard.
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