Renovating
Classic Kitchen Design Mistakes – and How to Avoid Them
Three designers lay out the best ways to swerve some of the kitchen problems they most frequently resolve
A new kitchen can be a huge investment. It also tends to be the most-used room in the house, meaning it’s the last place you want to make a design mistake. From “island envy” to wall cabinet overload, three kitchen designers outline some of the most common mistakes they come across and explain how to get things right first time.
Professional advice from: Karyn Limond of Naked Kitchens; Simon Lennox of Adornas Kitchens & Interiors; Rob Cole of Sheffield Sustainable Kitchens
Professional advice from: Karyn Limond of Naked Kitchens; Simon Lennox of Adornas Kitchens & Interiors; Rob Cole of Sheffield Sustainable Kitchens
Consider a peninsula over a table
The peninsula – an island-style structure fixed at one end to a wall and usually with space for seating – can be a smart solution for small kitchens.
“Kitchens are often cramped by a kitchen table that dominates the space and interrupts flow around the room,” Rob says. “We would solve this by building in an eating space as part of the kitchen design – ie, a peninsula or ‘perching space’.”
Find a kitchen designer and fitter perfect for your project in your area. Browse reviews in the Houzz Professionals Directory.
The peninsula – an island-style structure fixed at one end to a wall and usually with space for seating – can be a smart solution for small kitchens.
“Kitchens are often cramped by a kitchen table that dominates the space and interrupts flow around the room,” Rob says. “We would solve this by building in an eating space as part of the kitchen design – ie, a peninsula or ‘perching space’.”
Find a kitchen designer and fitter perfect for your project in your area. Browse reviews in the Houzz Professionals Directory.
Reassess your layout
This is the ‘before’ photo of one of Simon’s projects. A common mistake, he says, is that when clients are replacing an old kitchen they chose themselves, there’s a tendency to focus on style over function. “They can’t wait for a brighter and newer alternative, and sometimes it’s harder for these homeowners to imagine an alternative layout.”
This is where a designer is worth their weight in gold, as they’ll talk through your lifestyle, cooking and storage needs in forensic detail, rooting out the key information to create a highly functional kitchen that works for you and is a pleasure to cook in.
“Sometimes clients come to us with a very clear idea of the layout they want. However, they haven’t always thought about how the design will work in real life,” Karyn Limond says.
“We often advise clients who’ve tried to place appliances in awkward places in the room or too far away from each other, for instance, to think about their work triangle,” she says. “This is the route you’ll use most often in your kitchen, between the cooker, fridge and sink. If these appliances are easy to move between, it will make your cooking much easier.”
This is the ‘before’ photo of one of Simon’s projects. A common mistake, he says, is that when clients are replacing an old kitchen they chose themselves, there’s a tendency to focus on style over function. “They can’t wait for a brighter and newer alternative, and sometimes it’s harder for these homeowners to imagine an alternative layout.”
This is where a designer is worth their weight in gold, as they’ll talk through your lifestyle, cooking and storage needs in forensic detail, rooting out the key information to create a highly functional kitchen that works for you and is a pleasure to cook in.
“Sometimes clients come to us with a very clear idea of the layout they want. However, they haven’t always thought about how the design will work in real life,” Karyn Limond says.
“We often advise clients who’ve tried to place appliances in awkward places in the room or too far away from each other, for instance, to think about their work triangle,” she says. “This is the route you’ll use most often in your kitchen, between the cooker, fridge and sink. If these appliances are easy to move between, it will make your cooking much easier.”
Here’s the ‘after’ of the kitchen just seen, designed by Simon.
“Our clients can have a clearer idea of what they like thanks to the introduction of, for example, Houzz, which has opened people’s minds to new possibilities,” Simon says.
So get building those ideabooks!
New to Houzz? Here’s how to create and use Ideabooks.
“Our clients can have a clearer idea of what they like thanks to the introduction of, for example, Houzz, which has opened people’s minds to new possibilities,” Simon says.
So get building those ideabooks!
New to Houzz? Here’s how to create and use Ideabooks.
Go big on storage
“Clients often want to knock through to create a feeling of space, but they don’t always realise that, by doing this, they’ll effectively lose a wall of storage cabinets,” Rob explains.
He also often sees corner cupboards with just a small door for access. “We design corner cupboards with much better access and incorporate corner pullouts to maximise storage,” he says. “This stops you having to get on your knees and scrabble to the back of the cupboard to reach stuff.”
“We’re fanatical about storage, and sometimes we can’t believe how little consideration goes in to this,” Simon says. “Often, homeowners are used to a certain amount of storage, and can’t visualise the possibilities of adding more.”
“Clients often want to knock through to create a feeling of space, but they don’t always realise that, by doing this, they’ll effectively lose a wall of storage cabinets,” Rob explains.
He also often sees corner cupboards with just a small door for access. “We design corner cupboards with much better access and incorporate corner pullouts to maximise storage,” he says. “This stops you having to get on your knees and scrabble to the back of the cupboard to reach stuff.”
“We’re fanatical about storage, and sometimes we can’t believe how little consideration goes in to this,” Simon says. “Often, homeowners are used to a certain amount of storage, and can’t visualise the possibilities of adding more.”
Open up…
That said, badly planned storage can be worse than not enough of it.
“We often see customers with a plan where they’ve tried to squeeze as many base, tall and wall cabinets in as possible to increase the storage space in their kitchen,” Karyn says.
“What they don’t realise is that this can actually make a kitchen seem more cluttered and crowded, especially if the room’s not very big,” she says. “Sometimes, it’s better to forgo too many wall cabinets to keep the space feeling open, and instead go for floating shelves.”
That said, badly planned storage can be worse than not enough of it.
“We often see customers with a plan where they’ve tried to squeeze as many base, tall and wall cabinets in as possible to increase the storage space in their kitchen,” Karyn says.
“What they don’t realise is that this can actually make a kitchen seem more cluttered and crowded, especially if the room’s not very big,” she says. “Sometimes, it’s better to forgo too many wall cabinets to keep the space feeling open, and instead go for floating shelves.”
…or opt for glazed
“If you really can’t forgo wall cabinets,” Karin says, “consider glazed cabinetry rather than solid door fronts, as this will help to stop the space from feeling too closed off.”
She also points out that if you’re going to be storing lots of glassware on the shelving, glazed wall cabinets have the benefit of keeping dust at bay.
“If you really can’t forgo wall cabinets,” Karin says, “consider glazed cabinetry rather than solid door fronts, as this will help to stop the space from feeling too closed off.”
She also points out that if you’re going to be storing lots of glassware on the shelving, glazed wall cabinets have the benefit of keeping dust at bay.
Pick a pull-out
Karyn sees a lot of impractical base unit storage – namely cupboards. “A drawer stack is much more useful, as it’s easier to reach into drawers to grab utensils and also to store pots and pans, so they’re to hand when needed.”
Karyn sees a lot of impractical base unit storage – namely cupboards. “A drawer stack is much more useful, as it’s easier to reach into drawers to grab utensils and also to store pots and pans, so they’re to hand when needed.”
Choose the right worktop
Cheap and poorly made laminate worktops that have blown due to water ingress are a common mistake Rob says he sees in clients’ old kitchens. “If a homeowner chooses to go for laminate, we make sure we use a brand that has a small drip groove on the underside. This way, we can seal it with silicone and prevent water ingress between the laminate and the chipboard core.”
Another frequent sight, Rob says, is a wooden worktop that’s rotted around the sink area due to lack of care and maintenance. “While timber worktops look fantastic and add so much warmth and character to a kitchen, we make clients aware of the maintenance required to keep them looking good and maximise their lifespan,” he explains.
“If that’s not for them, we encourage them to look at other options, or use two worktop types – maybe something more durable around the sink area, with wood on the island or breakfast bar, using it as a visual feature to break up the space and create different kitchen zones,” he says.
“Sometimes, when it comes down to choosing worktops, clients go for style over substance,” Karyn says. “It’s important the material and finish you choose will be practical for your everyday needs, so your worktop remains beautiful and functional long into the future.
“For example, if you know you’re going to be doing lots of food prep straight onto the worktop, go for an end-grain oiled timber rather than a granite or side-grain wooden worktop, as these will mark and stain easily, whereas the end grain can be sanded and refinished much more simply if needed,” she says.
Cheap and poorly made laminate worktops that have blown due to water ingress are a common mistake Rob says he sees in clients’ old kitchens. “If a homeowner chooses to go for laminate, we make sure we use a brand that has a small drip groove on the underside. This way, we can seal it with silicone and prevent water ingress between the laminate and the chipboard core.”
Another frequent sight, Rob says, is a wooden worktop that’s rotted around the sink area due to lack of care and maintenance. “While timber worktops look fantastic and add so much warmth and character to a kitchen, we make clients aware of the maintenance required to keep them looking good and maximise their lifespan,” he explains.
“If that’s not for them, we encourage them to look at other options, or use two worktop types – maybe something more durable around the sink area, with wood on the island or breakfast bar, using it as a visual feature to break up the space and create different kitchen zones,” he says.
“Sometimes, when it comes down to choosing worktops, clients go for style over substance,” Karyn says. “It’s important the material and finish you choose will be practical for your everyday needs, so your worktop remains beautiful and functional long into the future.
“For example, if you know you’re going to be doing lots of food prep straight onto the worktop, go for an end-grain oiled timber rather than a granite or side-grain wooden worktop, as these will mark and stain easily, whereas the end grain can be sanded and refinished much more simply if needed,” she says.
Allow for a large-enough fridge
“One of the biggest missed opportunities in kitchen design can be fridge and freezer space,” Simon says. “When visiting a home for the first time, I’ll often open the fridge to look inside. I’m always intrigued to see whether there’s enough space for fresh and frozen food.
“Many homeowners plan for just a 70/30 fridge-freezer. When it’s a family of five, that’s not usually enough,” he says. “When discussed, our clients often opt for a full fridge and make alternative arrangements for freezing elsewhere in the kitchen or a utility room. We eat much more fresh food these days, so we should definitely make provision for it.”
But beware of getting a large appliance for the sake of just one feature. “American-style fridge-freezers are not energy-efficient for a couple living alone and they take up a lot of space,” Rob says. “Sometimes, the client just wants a fridge with an ice-cube or chilled water feature, but this can be achieved in one of the narrower fridges that have been brought to market recently.”
Tell us…
What lessons have you learned from your own kitchen renovations – and what would you do differently next time? Share your tips in the Comments section.
“One of the biggest missed opportunities in kitchen design can be fridge and freezer space,” Simon says. “When visiting a home for the first time, I’ll often open the fridge to look inside. I’m always intrigued to see whether there’s enough space for fresh and frozen food.
“Many homeowners plan for just a 70/30 fridge-freezer. When it’s a family of five, that’s not usually enough,” he says. “When discussed, our clients often opt for a full fridge and make alternative arrangements for freezing elsewhere in the kitchen or a utility room. We eat much more fresh food these days, so we should definitely make provision for it.”
But beware of getting a large appliance for the sake of just one feature. “American-style fridge-freezers are not energy-efficient for a couple living alone and they take up a lot of space,” Rob says. “Sometimes, the client just wants a fridge with an ice-cube or chilled water feature, but this can be achieved in one of the narrower fridges that have been brought to market recently.”
Tell us…
What lessons have you learned from your own kitchen renovations – and what would you do differently next time? Share your tips in the Comments section.
That’s how Simon Lennox puts it, meaning that if you have a generously sized kitchen, like this beauty, you can afford to go wild with an equally impressive island. However, if you’re working with a smaller space, you should be alert to your kitchen designer’s advice if they suggest there isn’t room for one.
“They don’t fit in every kitchen,” Simon says. “As a rule of thumb, we recommend a minimum of 1m between any two fixed objects. That means 1m between your perimeter cabinets and a potential island, and the same again on the other side for stools. This is not always possible.”
“Clients often have unrealistic ideas about how much space they have to work with in their new kitchen,” Rob Cole agrees. “Because islands and freestanding larders are in vogue, these are key items clients aspire to when re-doing their kitchen, but sometimes they just don’t have the room.”
Finding out exactly what people want from an island helps to build that in elsewhere in a design instead,” he says. “Sometimes, they just want somewhere to perch to eat or a little extra worktop space. We’ve designed quite a few flip-down/foldaway breakfast bars and a pullout table to solve this problem.”