6 Tips For A Great Kitchen

Now is a good time to be a cook. There are dozens of magazines filled with recipes, hundreds of cookbooks and an entire cable network devoted to food.

But cooks needs more than good recipes -- they need good kitchens.

Anyone who has ever lived with a cramped kitchen knows the frustrations involved: small counters, few cupboards, an erratic oven, a small refrigerator, poor lighting.

Designers said they focus on fixing those problems when planning kitchens. However, before they start picking out countertops and appliances, they map out the traffic flow in the kitchen.

Plan Your Needs Into Your Space

"Ask where the groceries enter the house, who is working in the kitchen, where the storage areas are," said Sara Busby, a certified kitchen designer based in Elk Rapids, Mich.

Busby said cooks should consider the kinds of workstations they need -- such as a baking center, a canning center, a salad prep area and a place to clean up -- and plan storage in those stations for the specific items needed. Those with bigger budgets can add in separate sinks in those work zones.

While still in the planning phase, it may be helpful to consider the kitchen's "work triangle," which is the area between the stove, sink and refrigerator. Ideally, a cook would be able to move among the three areas efficiently and have everything they need within reach.

"Having the work triangle arranged so the sink is in between the cooking and refrigeration will make the work flow much easier. You can retrieve your vegetables from the refrigerator, move directly to the sink for rinsing and cutting and then move right into the cooking area without missing a beat," said Chuck Teders, a design consultant with Kitchen Solvers.

Teders said something he considers very carefully is the placement of the refrigerator. He tries to locate it in an area that is easily accessible from other rooms, so if someone in another room wants a snack from the fridge, they can get it without disrupting the cook.

Counter Necessities

Next to traffic flow, chefs and designers agree that counter space is the most critical item to consider when planning a kitchen.

"I think you should have as much counter space as your kitchen will allow," said Silvia Bianco, a professional chef who designed a new and more functional kitchen when her home was destroyed in a fire. "It is a great luxury for me to be able to work on many different food items and go on to the next without having to put stuff away before moving on."

Bianco said lots of counter space also allows for several cooks to be in the kitchen at once.

When it comes to specifics, Teders said there should be at least a 36-inch wide x 24-inch deep area of counter space for food preparation and at least a foot of landing area on each side of the cooking surface.

Josiah Citrin, chef and owner of Melisse Restaurant in Santa Monica, Calif., recommends a 5 to 1 ratio for countertop space to stove space.

One way to add more counter space is to build a kitchen island, but make certain there is enough walking space around it, Busby said. She designs an island so there is a minimum of 42 inches of walkway around it.

"If the space is tight, find another way to gain counter storage, as opposed to a small island," Busby said.

Bianco said it's also important to have open pathways to the table or dining room for serving food, so make sure the island isn't obstructing the route.

Wendy Rudderforth, chef and owner of Pangea Cafe and Market in Kansas City, Mo., said an island is a must-have in her kitchen, but for those who don't have enough space, she suggested using a butcher block on wheels with shelves below.

Budget For Appliances

When planning your kitchen budget, cooks shouldn't skimp on the major appliances, said Citrin, who designed his home kitchen. He said the most important items are the range, the oven and a refrigerator with lots of capacity for storage. If your budget is limited, he suggested buying a high-quality stove and some good pots and pans.

However, the amount of money spent on appliances depends on the cook's interests.

"If you are a serious baker, the oven features are important. For the eat-and-run kitchen, the microwave and good refrigeration are the keys," Busby said.

Rudderforth said she puts her money in her kitchen tools, such as a good mixer, food processor and knives.

In Bianco's kitchen -- where she does catering and teaches cooking classes -- she chose a top-of-the-line range because she does more stove-top cooking than baking. She also wanted lots of refrigerator space, so she added a small under-the-counter fridge to her kitchen island.

"The serious cook needs lots of space and convenient access to frequently used items. (The small fridge) puts everything within arm's reach," Bianco said.

Pots, Pans And Kitchen Tools

Designers said a common question asked is whether to store pots and pans in cabinets or to hang them in plain view, and it comes down to personal preference.

"I prefer to keep my pots and pans out of sight -- many of mine are old favorites, weathered and not attractive. Plus, I don't like the cluttered look," Rudderforth said.

Citrin said he only puts the nicer pots and pans in plain view and hides the bulky and unattractive ones.

When it comes to organizing kitchen cabinets, designers said it's helpful to use lots of storage tools, such as lazy Susan turntables, vertical shelving, utensil organizers, baskets and pull-out drawers in deep cabinets.

Bianco said many cooks could eliminate the extra items in their kitchen because it takes up space for the stuff that is really used.

"Be stringent with what you take into and store in your kitchen," she said. "The kitchen is a place where you create magic. In order to do that, it needs to be a place that makes you feel happy."

And chefs agree -- no one is happy in a cluttered kitchen.

Hot Tips

• Assess how you get groceries into the house and plan around that area.
• If you use your kitchen for canning, professional baking or the like, plan a special area for those duties
• Consider the "work triangle" and plan easy access between the fridge, sink and stove/oven.
• Plan ample counter space, aim for more space than you think you need, because you will need it!
• Invest in appliances that you'll really use. If you family doesn't sit down for many meals, get a nice microwave; if you are constantly baking, get a high quality oven."
• Design your kitchen for organization. Look into deep drawers, lazy susans, utensil organizers to keep your kitchen organized and easy to access.