By Roseline Foster. Kitchen Island. Published at Tuesday, January 08th, 2019 - 19:15:49 PM.
The island has become the icon of the modern kitchen‐the 21st‐century equivalent of the old‐fashioned hearth. It's simple to understand why. First, islands work. Because they can be accessed from all sides like the old kitchen table, they're ideal for a variety of kitchen tasks
Second, these separate pieces suddenly become the focal point of a kitchen because they can have the look as‐well as the feel of furniture rather than components in a domestic laboratory.
The phrase I hear most often‐true of my own house as well‐is "Like it or not, everybody ends up in the kitchen." A well‐designed island offers a place for people to congregate while at the same time separating those who are cooking as‐well as cleaning from those who are just hanging out. When planning an island, here are the key points to consider.
Islands have to work to creaete them earn the room they occupy. Here are the four things islands can do as‐well as some design suggestions for each function.
‐Clearance for the dishwasher door in the open position.
‐Pull‐out garbage as‐well as compost bins next to the sink.
‐Easy access to dish as‐well as silverware storage.
‐Storage for dish towels, dish soap, etc.
‐Dual‐height counters to hide dirty dishes from view.
‐Outlets for small appliances.
‐Refrigerator as‐well as cooktop close by.
‐Access to compost bin or disposer.
‐Prep sink as‐well as butcher‐block counters are good additions.
‐Heat‐resistant countertop (stone, tile, metal) for hot pans.
‐At least 18 inches of space on either side of cooktop or range.
‐Overhead vent hood or downdraft fan (with the second exhaust fan in the ceiling).
‐Raised eating area out of the range of spatters.
‐Counter height/width designed for normal‐size chairs/stools.
‐Softly contoured edge profile is most comfortable for leaning on.
Size plus Placement
Kitchen islands suck room. At a minimum, an island should be 4 feet long as‐well as a little more than 2 feet deep, but it must also have room for people to move as‐well as work around it. Except your kitchen is at least 8 feet bottomless as‐well as in excess of 12 feet extended, don't even consider about an island.
You can gain valuable real estate on both the "working" side as‐well as the "public" side of an island for storage, always a critical need in kitchens. On the public side, take advantage of shallow cabinets (installed back‐to‐back, with deeper cabinets facing the kitchen) for serving items‐napkins, cutlery, platters, etc. That don't need to be in the food prep area.
Any content, trademark’s, or other material that might be found on the Myimedia website that is not Myimedia’s property remains the copyright of its respective owner/s. In no way does Myimedia claim ownership or responsibility for such items, and you should seek legal consent for any use of such materials from its owner.