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buehl

FAQ -- How do I plan for storage?

Buehl
8 anni fa
Ultima modifica:8 anni fa

Note: Due to the size limitations imposed by Houzz, this FAQ will span several posts in this thread.

===========================================================

Once you've finalized your basic design, it's time
to analyze your storage needs in each zone.
The results of that analysis will drive the size & configuration of
your cabinets and drawers.

First, make a list of everything you plan to store in your new kitchen, regardless of where it's
stored now...kitchen, basement, dining room, etc.

Next, take the list and group the items according to function. Will they be used during prep? cooking?
baking? cleanup? Some items, like pot
holders, may belong in two different zones (in this case, cooking &
baking). You can either find storage
between the two zones or have duplicates and store one in each zone. Now, determine where each of your zones will
be (prep, cleanup, cooking, baking, storage, etc.)

The next step depends on the stage you are in the design/order
process...

.

If you've already ordered
your cabinets, then you will have to work with what you have. So...

  • Identify the storage potential in each zone and list them on a piece of
    paper with a section for each cabinet (base & upper) and one line per
    drawer or shelf in that cabinet. This includes your pantry for your
    "storage" zone.
  • Take the two lists and, while imagining yourself working in each zone,
    put the dishes, tools, etc., that you will be using in cabinets in that zone. Fill in the lines in the cabinet list with
    these items.

.

If you are still in the
design phase, you will have the opportunity to plan your storage to meet your
needs in each zone – this is the ideal situation.

  • Take your list and imagine yourself working in each zone.
  • Go through the motions to determine the best locations for each item
    that will be used and stored in that zone (don't forget that you will probably
    have both upper and lower cabinets).
  • Now that you know where to put the items, determine what the best way
    is to store those items (drawer, shelf, etc.) and what size (e.g., pots &
    pans work best in 30" or 36" drawers)
  • Finally, transfer what you've done to your design & tweak as
    necessary.

.

You should now have a well-thought out and highly functional kitchen!

.

.

Sample storage map:


.

This process and the resultant "map" will not only
help you to "see" how things will fit, but the map will also help
when you move back into the kitchen...you won't have to think about it, you'll
be able to just put things away. It will
also be a handy map for everyone to use when attempting to find things the
first few weeks w/o having to open every drawer or door!

.

Oh, and don't forget the Junk Drawer! Most people
end up with one, so you may as well plan for it so you at least have control
over where it's located!

.

.

+++++ PLEASE DO NOT BUMP – THIS THREAD IS REPLACING THE FAQ AND WILL BE REFERENCED FROM THE "READ ME" THREAD! +++++

Commenti (7)

  • Buehl
    Autore originale
    8 anni fa
    Ultima modifica: 8 anni fa

    Common Zones, Appliances in that Zone, and Suggestions for What to
    Store There:

    • Storage -- pantry & refrigerator - Tupperware, food, wraps & plastic
      bags
    • Preparation -- sink & trash/recyclables--utensils, measuring cups/spoons,
      mixing bowls, colander, jello molds, cutting boards, knives, cook books, paper
      towels
    • Cooking -- cooktop/range & MW (and near a water source)--utensils, pot
      holders, trivets, pots & pans, serving dishes (platters, bowls, etc.),
      paper towels
    • Baking
      -- ovens/range--utensils, pot holders, trivets, pots & pans, casserole
      dishes, roasting rack, cooling racks, cookie sheets, foils, rolling pin, cookie
      cutters, pizza stone, muffin tins, paper towels [often combined with Cooking
      Zone]
    • Cleanup -- sink & DW & trash--detergents, linens, dishes &
      glasses, flatware
    • Eating/Serving -- island/peninsula/table/nook/DR--table linens, placemats, napkins,
      dishes & glasses, flatware
    • Utility -- broom, dustpan, swifter, mop, cleaning supplies, cloths,
      flashlights, batteries, extension cords
    • Message/Communication/Command Center -- keys, phones/answering machine, charging
      station, directories/phone books, calendar, desk supplies, dry erase board or
      chalkboard, pens/pencils, sticky notepaper
  • Buehl
    Autore originale
    8 anni fa

    Less Common Zones:

    • Tea/Coffee Bar -- tea/coffeemaker (and near a water source)--mugs, teas/coffees,
      sugar, teapot
    • Snack/Beverage Center -- near MW & refrigerator or small
      refrigerator--snacks, snack dishes, glasses [often combined with Tea/Coffee
      Bar]
    • Pet Zone -- feeding area--food, snacks, leashes, medicines (if no children in
      the home), etc.
  • Buehl
    Autore originale
    8 anni fa
    Ultima modifica: 8 anni fa

    Overlapping of Zones

    Due to space constraints, some zones often
    overlap. If this is the case in your kitchen, be sure there is enough work space
    in the overlap for both activities. Zones that commonly overlap...

    • Prep & Cooking Zones -- These zones should be
      adjacent to each other, so this is a common overlap and is generally not a
      problem. Just be sure you have enough
      room for prepping as well as landing space for the range/cooktop. (It is strongly advised you have enough room
      for emergency landing space on both sides of a range/cooktop.)
    • Prep
      & Cleanup Zones --       If
      there is only one sink in the kitchen, these zones will be adjacent to each
      other because of the need for a water source for both zones. However, true overlapping is not generally a
      good idea. Instead, try to keep the
      cleanup area separate from the prep area by putting the sink between them. E.g., DW on one side, Prep Zone on the other
      side. (You should strive to keep the DW
      out of the Prep Zone as well as out of the path between the sink and Prep &
      Cooking Zones and between the refrigerator and Prep & Cooking Zones.) Also
      try for at least 36" (42" or more is better) of room on the Prep Zone
      side of the sink for ample workspace and 24" to 36" on the Cleanup
      Zone side of the sink to accommodate the inevitable dirty dishes that will
      accumulate next to the sink.
  • Buehl
    Autore originale
    8 anni fa

    Commonly Used Items -- pots & pans,
    utensils, small appliances, linens, pot holders, trivets, dish detergents,
    "Tupperware", knives, pitchers, water bottles, vases, picnic
    supplies, cook books, etc.

    .

    Foods -- Spices, Breads,
    Flours/Sugars, Teas/Coffees, Potatoes, Onions, Canned Goods, Dry Goods (rice,
    pasta, etc.), Cereals, Snacks

    .

    Small Appliances -- Toaster, Stand and/or
    Hand Mixer, Blender, Breadmaker, Toaster Oven, Food Processor, Crockpot, Waffle
    Iron, Electric Skillet, Coffeemaker, Coffee Grinder, Ricer, Steamer

    .

    SPECIAL NOTE -- If your ceiling or one or more of your walls is
    coming down, consider wiring for speakers, TV, Computer, etc.

    .

    .

    Some helpful threads:

    List
    of stuff in kitchens?

    What
    should go within easy reach of the cooktop?

    What
    goes where?
    Reloading
    the new kitchen, any tips where things should go?

  • Buehl
    Autore originale
    8 anni fa

    +++++ PLEASE DO NOT BUMP – THIS THREAD IS REPLACING THE FAQ AND WILL BE REFERENCED FROM THE "READ ME" THREAD! +++++

  • Buehl
    Autore originale
    8 anni fa

    +++++ PLEASE DO NOT BUMP – THIS THREAD IS REPLACING THE FAQ AND WILL BE REFERENCED FROM THE "READ ME" THREAD! +++++

  • Buehl
    Autore originale
    5 anni fa

    ++++++++++ OBSOLETE -- DO NOT BUMP ++++++++++

    UPDATED:

    https://www.gardenweb.com/discussions/5500787/faq-how-do-i-plan-for-storage

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