Conflict over a cooking surface.
Here’s a short story that has a happy ending. Our couple couldn’t agree on a fairly significant feature of their kitchen. The husband wanted a teppanyaki cooking surface, but the wife was against the amount of space this would require along with the messiness that comes with this style of cooking—especially since the cooking would take place at an island with seating.
We negotiated a solution that made both parties happy– a 36” high performance cooking instrument by Wolfe with features that met both their needs and desires.
December 29th, 2008 at 3:45 pm
Cooking is 1 area that requires balance…how about the WORK space?? Should work space be big/seperate? How does the traffic flow in a kitchen work space change it’s efficiency?
January 2nd, 2009 at 12:27 pm
Thanks for your great question.
I find homeowners are most frustated by kitchens that have a comflict between traffic patterns and the work triangle. I work very hard to seperate the two when I am doing a remodel. In the kitchen above I kept the work triangle, which includes the sink, frig, and cooktop seperate from the traffic flow. The cook can work efficiently while overseeing the rest of the family. I call that triangle “command central.”
January 14th, 2009 at 10:19 am
I want to say that our remodeled kithen from Destiny Homes is a perfect example of what Liz describes as the “command central” work triangle not conflicting with the traffic pattern. Our house layout demands that our Kitchen serve as a walk-through to reach the lower level, the sunroom, the dining room and the back entry. As you can imagine, it is a high traffic area at times. The design from Butch and Liz allows all the traffic with out any disruption of the work triangle. On the other hand anyone passing through the kitchen can stop, pull up a stool to the island, and chat with the chef. That would be my wife.