Creating the Prep/Clean-up and Cooking Centers in a Contemporary Kitchensolabrands.com/jenn-air_webinars/Jenn-Air2015_Webinar2_10142015_s… · firm that develops innovative products,

Creating the Prep/Clean-up and Cooking Centers in a Contemporary Kitchen

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Our Host and Sponsor

Our Presenter

A Note from Our Host, Janice Costa, Editor, Kitchen & Bath Design News Today’s kitchens continue to trend toward clean lines and more streamlined looks, while consumers seek out flexible designs that can be customized for how they use the space. But with these contemporary spaces, designers need to rethink how to maximize functionality and minimize visual clutter in everything from the prep and clean-up spaces to the cooking center.

An ever-growing array of product options can help to personalize the kitchen, but all those choices can create their own set of challenges. Keeping a clean aesthetic while also incorporating all those extras that today’s consumers want can require some creativity on the part of the designer.

For that reason, we're very pleased to present today's webinar, “A Designer’s Challenge – Creating the Prep, Clean-up and Cooking Centers in a Contemporary Kitchen,” brought to you by Kitchen & Bath Design News and sponsored by Jenn-Air.

A Comment from Our Sponsor, Jonathan D. Barfell, Brand Experience, Jenn-Air Since the Jenn-Air brand entered the luxury appliance space six years ago, we’ve been on a mission to fulfill a promise: to deliver innovation beautifully. While we’re certainly not done pushing the boundaries of innovation and design, we hope our newest offerings are a declaration of “mission accomplished”.

We know our brand’s success is a sum of many parts, and that connecting with industry professionals like you is an important one. We continue to look for ways to support design professionals by offering tools and inspiration that not only nurture talent, but also provide an easy, successful interaction with our brand. On jennair.com, professionals can take online courses to earn NKBA, AIA and NARI approved continuing education units. And we have returned in 2015 as supporters of KBDN's annual educational seminar series taking place in eight major markets. We’ve also returned as sponsor of webinars hosted by Kitchen & Bath Design News and created by Certified Master Kitchen and Bath Designer designer Ellen Cheever.

We’re committed to creating meaningful connections with you and the many other talented design professionals who make up this this industry. That, too, is a promise!

Ellen Cheever, CMKBD, ASID, CAPS With clients stretching from California to the East Coast, Cheever manages both a private residential design practice and a consulting firm that develops innovative products, designs memorable showrooms, and creates highly effective training programs for all segments of the industry. Her private design work has been recognized in both manufacturer and association design competitions over the years. Throughout her 40 years of practicing in our industry, she has been a prolific author, first gaining prominence in the industry when she wrote two textbooks considered the basis of design education: Beyond the Basics: Advanced Kitchen Design and The Basics of Bathroom Design and Beyond. Today, she continues spearheading industry educational efforts as the author of four of NKBA’s Professional Resource Library volumes, and as a columnist for Kitchen & Bath Design News.


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A CEU-Approved Program This program is approved by three organizations for CEU credit!

The webinar was presented live on October 14, 2015. The on-demand, recorded program will be available on KBDN’s website www.ForResidentialPros.com/jenn-airwebinars and on Jenn-Air’s website www.jennairCEUcourses.com.

THE NATIONAL KITCHEN & BATH ASSOCIATION (www.nkba.org)

AMERICAN INSTITUTE OF ARCHITECTS (www.aia.org)

NATIONAL ASSOCIATION OF THE REMODELING INDUSTRY (www.nari.org)


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Program Overview

Experienced designers have seen a major increase in the equipment specified in residential kitchens. The rooms we create today have exploded from a single sink, refrigerator and range appliance package to multi-layered, multi-tasking centers of activity for one cook ... or more. During this webinar, Ellen Cheever, CMKBD, ASID, CAPS will review emerging appliance technology offered in equipment for two of the kitchen’s activity centers: the sink area and the cooking area. Ellen will also suggest placement ideas useful to kitchen designers struggling to find the space in their cabinetry for all these appliances! Attendees will be introduced to an expanded view of traditional kitchen planning centers which better suit kitchens used by multiple cooks with differing approaches to entertaining. These ideas, planning tips and location solutions will be detailed in a showcase of great kitchens that functionally serve a wide variety of clients interested in expansive food prep/clean-up areas, as well as multi-layered cooking centers.

Learning Objectives

• An overview of how today’s clients cook together and entertain will be presented, helping attendees expand the information gathering stage of their planning process.

• A detailed discussion of new sink areas, focused on both equipment innovation and multi-sink location planning

considerations, will be shared so attendees are better prepared to evaluate possible locations for various water delivering centers.

• New cooking equipment technologies, as well as categories of point-of-use equipment will be detailed, so attendees have

comparative information to use when presenting these new appliances for possible inclusion in a plan to their prospective clients. A focus on where to place these appliances will be covered as well,

• A review of actual kitchens (in plan view with renderings and photographs) will demonstrate “real time” examples of these

expanded planning concepts and layout guidelines, so attendees have reference materials useful for projects under development within their professional practices.


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Session 1


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The Evolution of the Kitchen Over the Past 50 Years Over the past 50 years, there have been major changes in: • who cooks in the kitchen; • how the primary and secondary cooks work and prepare food in the kitchens we create; and, • how the family actually lives in their kitchen. While industry standards remain relevant today, they do focus on the basics – remember, guidelines are created to protect the health, safety and welfare of the consumer. With changes in how a kitchen is used – and – with new, interesting equipment being offered, we need to go beyond these basic guidelines when planning kitchens for today. The below 5 step chart identifies how kitchens have grown from having a singular focus on functional performance to rooms that are an important part of our client’s lifestyle.


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What is important to our clients? IT IS IMPORTANT THAT MY KITCHEN IS COMFORTABLE AND ORGANIZED. While how the kitchen looks is important, never forget how critical it is for the kitchen to be comfortable and organized. Clients want a kitchen to live in, a cooking space that is part of a larger gathering area. For some ... they want a small weekday kitchen tucked within a bigger, welcoming cooking environment. These requests put a lot of pressure on we kitchen designers!

THERE IS A GROWING CONCERN ABOUT A “HEALTHY” KITCHEN. Another interesting trend impacting our work is the focus consumers today have on leading a healthy life, resulting in their request for a “healthy” kitchen. This results in more attention being paid to the prep sink area, as well as an interest in new cooking technologies designed to preserve food nutrients. Historically, when beginning the planning process, kitchen designers have focused on the storage solution, leaving the appliance selections to others. With such a wide range of equipment available today, designers are becoming much more involved in the appliance specifications.


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Here is a before and after space with both a great storage plan and carefully selected appliances. The top photo is the existing plan (not a bad little kitchen), the lower photo the remodeled space. Gone is that microwave/hood combination and a freestanding refrigerator jutting out into the space. The solution extends the foot print of the kitchen and includes very functional cabinet interior storage solutions to manage the equipment and food stuffs used by the family.

Existing Space Remodeled Space While we as kitchen designers will continue to focus on the storage solution – I think it’s important for us to pay more attention to the appliances and water delivering fixtures as we plan kitchens for our clients this year and next. To successfully combine the best storage systems with creatively placed appliances and hard-working, multi-tasking sink fixtures – begin by asking a lot more questions before you consider any conceptual plan. Following is an overview of new information worth gathering.


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TODAY THERE ARE “COOKING STYLES”. Today, there are more of what I call “cooking styles”. There’s more than one way that families of different sizes, families who are combinations of different generations, or families of different ages cook or gather in their kitchen. Here’s a few categories I’ve developed. • Some clients today like to cook alone or be a part of a team – but, in reality, aren’t really very good cooks – they don’t

really know the basics. • On the other hand, we have clients who may or may not like to be a part of a cooking group, and are gourmet cooks who

enjoy cooking. So, we need to know if they like to be a part of a team or manage the cooking on their own, and if the can cook or not.

• Here is something else we need to find out about the family when they talk about entertaining:

Ø Do they think the food takes center stage? Home gourmet chefs are focused on the cooking equipment, and appreciate a well-organized clean-up center.

Ø Another group feels the food takes center stage, but they are much more adventuresome in what they serve and how

they prepare it. They might also be adventuresome in the equipment they consider.

Ø An emerging group considers the social interaction (the people gathering) the focus of entertaining while the food takes second place. (An updated version of “pot luck” dinners for parts of the meal or all of the meal being brought in.) For this group, the table area and serving pieces may be more highly valued than the appliances!

Therefore, asking more questions about cooking styles and entertaining preferences is a good place to start the planning process.


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WHEN CLIENTS TELL YOU THEY “COOK TOGETHER”, THEY DO SO IN SEVERAL DIFFERENT WAYS. The planning process gets even more complex because people will tell us “they cook together.” But what do they mean by this? Here are four ways people cook together:

• Two equally talented cooks share the kitchen.

• One cook leads, a second individual is the “helper”.

• One cook handles primary preparation, a second has a specialty (think about the person who takes over the task of grilling outside).

• One person is the “teacher”, the second is the “student”. I’m reading a lot today about children learning how to cook as a family activity – it reminds of yesteryear, when grandma taught children how to cook.

THE KITCHEN AS “THEATER” VS. THE KITCHEN AS “COMMUNITY” Lastly, the primary users of the space typically have a preference in how they want their kitchen to relate to the adjacent living spaces and guests or family members in the general kitchen area.

• Kitchen as Theater: Do they want to be a cook who is really on a stage, with everyone else in the kitchen space a part of the audience?

• Kitchen as Community: Or, do they want the kitchen to serve as a community gather place, with everyone involved? THESE COOKING AND LIVING PREFERENCES DIRECT OUR EFFORTS WHEN LAYING OUT A KITCHEN. To recap, we are challenged today because the way our clients cook and the way they live are very different. Therefore, expanding our initial information gathering will help us do a better job of laying out the kitchen. We will be able to design around these new important points:

• how skilled are our client chefs; • if more than one person cooks, just how do they cook together; and • how does the primary cook want to engage with visitors ...

Well, finding this out is definitely the first step. I suggest that, when we’re looking at images from Houzz or photographs the client has brought in, we ask a lot of “people-focused” questions, not just equipment/storage related questions.


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Having interviewed the client completely, it is time to ... “Rethink” how you lay out the kitchen solution. Armed with this information, we’re ready to rethink how we lay out a kitchen. I strongly believe the traditional work triangle is still a valuable planning tool; however, today kitchens have more than one triangle ... and in addition to plotting the cook’s steps between three primary work centers, we need to think about zones of activity in the great room plan itself. This leads to re-energizing how we arrange the kitchen and create centers of activity, and plan that storage system.


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Session 2 In an earlier webinar, I talked about the food preservation area: I’d like to focus on the food prep/clean-up area and cooking center in this program. We will start with the Food Preparation/Clean-up Center.


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The Kitchen’s Water Source: Food Preparation/Clean-up Center

The food preparation/clean-up center has really evolved from a pretty simple one to a complex center that focuses around where water is delivered. It is now multi-layered with new multi-pieces of equipment, creating a multi-tasking center.

Here’s an intriguing plan (inspired by an NKBA award-winning kitchen) that features double islands and employs angles to address solve a challenging space. The kitchen has been divided into five zones.

Take a look at this plan for a moment. The primary cook’s view is focused out into the space: he or she can be a part of the party. People gathering in the kitchen have access to all of the equipment they need without crossing the primary cook’s work area. Second – even third cooks are welcome into the space. Notably because of the multiple food preservation pieces of equipment and those all important warming drawers.

• Zone 1 is the primary cook’s daily path, very efficiently placed in the heart of the kitchen.

• Zone 2 is an equally effective triangle for a second cook who may be in residence, or may be used by visitors when they cook. They share a sink, refrigerator and microwave with the primary cook – but have two different cooking spots. Note the interesting combination of a large high-powered gas range and an induction cooktop with a telescoping downdraft ventilation system behind it.

• Additionally planning has taken place in Zone 3 to create an entertainment meal service and clean-up zone with a slightly raised buffet counter at the back of the primary sink area island, and a secondary sink on the second island that is supported by warming drawers and refrigerator drawers that face away from the primary cook’s work station.

• Zone 4 is the computer-based management zone.

• Zone 5 creates a refreshment or beverage center.


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The Sink

BECOME FAMILIAR WITH NEW SINK SHAPES AND ACCESSORIES.

When planning the food prep/clean-up center a good place to start is becoming familiar with new sinks, sizes and shapes.

HELP THE CLIENT MAKE THE DECISION ... WILL THE KITCHEN HAVE ONE SINK OR TWO?

If you are planning a one sink kitchen:

• Make it a multi-tasking one. Many of our better manufacturers today are offering multi-tasking sinks. Get to know them all. • Locate the sink so that it is facing the action. Additionally, I believe getting the kitchen out of the corner or looking out a

window (which forces the primary user to have his or her back to the group) is important. Moving the sink to a peninsula or island counter is a great approach.

• ounter is a great approach.

When locating a sink on an island, there are some construction constraints to be aware of.

• A vent stack is required for the sink – where will you locate it? In this plan, it was concealed in a decorative beam.

• Such a sink location also determines the dishwasher spot. If there are no wall cabinets, where will the cook store table and glassware? The concept of first or last place of storage can be used here. In this plan, tall storage was planned on each side of the refrigerator armoire about an equal distance between the dishwasher and the table.

• Lastly, the cook wants to be able to see into the gathering part of the room: but rarely does the family want guests and others to view stacks of soiled dishes awaiting attention next to the sink. Plan a way to conceal soiled dishes and cooking utensils from the nearby dining table or eating area. For this client, a 42” high snacking counter partially concealed the primary sink area.


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A sink may become an entire counter. Here’s an unusual solution in a long corridor kitchen: it might be a loft in New York City or Milan, Italy!

The sink specified on the island is a long multi-functioning system that can serve both as counter space and sink work space. The solution is enhanced by two faucets, allowing two people to work at this sink. The plan also includes an intriguing installation of an induction cooktop with a downdraft behind it. We typically think of a corridor kitchen as pretty boring – but I think this is a pretty exciting one: note that there are sliding doors that can conceal the entire back wall. The induction top on the island serves as counter space when not in use, a full-service cooking appliance for a second cook when a gathering is planned. It can even be a warming tray for buffet service!


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If you are planning a kitchen with two sinks, determine the primary function of the second sink.

• Is there one primary prep and clean-up sink with a secondary cooking sink for the principle cook, or is the second fixture a “get-out-of-my-way” other cook second sink?

• If there are completely separate prep and clean-up sinks, two dishwashers may make sense.

Ø Prep sink takes primary traditional triangle relationship midway between primary food preservation and cooking stations. One dishwasher should stay in this area.

Ø Clean-up sink can be out of view or some steps away, and include a second dishwasher. If there are completely separate prep and clean-up sinks, think about how you are going to overlap work triangles – and if it’s possible for you to place the clean-up sink out of view. Ideally, these two sinks should both have dishwashers!

Place second sinks after plotting the people traffic flow and the second cook’s planned cooking activities. When two sinks are planned, thinking how they’ll be used and how they’ll relate to people traffic flow is important. In this plan, there’s a main clean-up and a prep sink that are used daily. A second sink is added that serves primarily as the prep sink, with a small amount of clean-up. Both of these sinks were located after careful thought about the people traffic flow. To me, a key element in this plan is the placement of the coffee station and the refrigerator drawers at the end of the L arrangement: close to anyone seated at the angled table attached to the island. No one needs to walk through either of the walk triangles to get the primary refrigerator.


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The Dishwasher THE GREAT DEBATE: TWO DISHWASHERS OR ONE When planning two dishwashers, designers need to decide: “Should they be both be located by the main sink or placed adjacent to different sinks?” Of course, the answer is, “It depends on how the family lives, cooks, and entertains in the space!” But I’m all for getting one dishwasher out of primary view. • If the sink is not in primary view of the gathering area, two dishwashers side-by-side OR on each side of the sink works. • Separate the dishwashers for the prep sink and a second for the clean-up sink if the prep sink is in view of public areas. NEW DISHWASHER TECHNOLOGY Dishwashers are like warming drawers: important appliances that don’t get as much attention as they should. Designers should take the time to understand cycles available today, allowing them to help the client pick the most appropriate one for them. Cycles I think appeal to American consumers are: • Top rack or one-hour wash. We’ve all had clients who said, “I never use anything but normal wash.” If possible,

explain the funcationality of some of the new wash cycles that really serve contemporary cooks. Top rack or one-hour wash cycles are something I always stress to a client who has a small family or does a lot of entertaining. Cleaning up all the prep dishes using a one-hour wash means the party starts with an empty dishwasher.

• Steam dry. Drying cycles are very different today. For an entertainer, I point out the value of a steam dry so there’s no spots or rings on glassware.

• Sani wash. For a big family with lots of children, that sani wash is something not to be overlooked as we try to manage

winter time colds!


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DISHWASHER DESIGN INNOVATIONS Here are key dishwasher design improvements that I encourage you to become familiar with. • Capacity for American Families • Two Racks or Three for Loading Flexibility • Washing Cycle Performance • Drying Speed and Quality • Disposal of Food Waste Washed off of Dishes • Choices in Cycle Length • Noise Level • Energy Efficiency Be aware of the difference in rack designs – that is, spacing between the tines in European and American models. American families have bigger dishes: so make sure the racking in the appliance you’re recommending will fit their dinnerware. Many times, it’s not the number of place settings advertised – it’s really the ability of the appliance to accept the client’s over-sized dinnerware. The whole idea of a third rack for silverware might be great for a very organized cook. Be aware that some of these top racks can be slightly adjusted to accept large stirring, separating, puncturing types of utensils, which are always hard to place in a normal dishwasher. Washing cycle performance, of course, is key – as is drying speed and noise level. Oftentimes, dishwashers are only compared based on energy efficiency. I think the way they perform is more important. Lastly, how the dishwasher disposes of food waste washed off the dishes is important to understand. One dishwasher can sense the food waste on dishes to set the cycle time! If you’re not familiar with new dishwasher food waste removal engineering, visit your respected trade partner and have them demonstrate how to take the filter apart and clean it.


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INSTALLING THE DISHWASHER To Insure a Proper Flush Installation: Know the difference in European and American sizing (depth of dishwasher). Identify cabinet sizing (frame with door, frame inset, frameless). We typically flush install the dishwasher in the cabinet elevation. An important question to answer is: “Do we need an appliance that can flush-out with 24” overall depth cabinets (framed cabinets with inset doors in American made cabinets), or can we accommodate an American-made appliance that flushes at 25” (frame or frameless cabinets with full over doors in American-made cabinets)? What to do? Because American-made dishwashers typically are better sized to American plates, here are three things I often do if I must flush the dishwasher in a 24” deep overall installation:

• Cutting the back of the cabinet and the drywall behind the dishwasher to push it back is a possibility if there’s no pipe freezing issues.

• Something easier to do with custom cabinets is simply to order the cabinets a little deeper, or pull them from the wall and panel the ends. I think this is typically the best solution, so we don’t try to modify the home’s construction.

• Lastly, to panel or not to panel the dishwasher? What impact will a stainless steel fronted unit have on the overall look of the space you are creating? While manufacturers often show the dishwasher with stainless steel panels in their marketing materials, I must say that I typically panel the dishwasher so it is unobtrusive in the run of elegant cabinetry planned.

IS IT TRUE YOU SHOULD LEAVE THE DISHES DIRTY? Yes! This has been the recommendation for as long as I’ve been in this industry – and that’s a few years!

• The type of detergent used is critical. Dishwasher detergents are designed to be activated by food particles left on the dishes. You’ll simply get a better wash if you start with somewhat soiled dishes.

• Cleaning the filter on a regular basis is also required maintenance. One thing I suggest to my clients is this: regardless of what the manufacturer’s recommendation, they should check their new dishwasher’s filter every two weeks for the first two or three months after it’s installed so the family can determine how often they should clean the filter to get the best washing possible.

When it comes to the clean-up appliance, try to convince your client to leave the dishes soiled when placed in the dishwasher.


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Case Study #1: An Interesting Kitchen Featuring Unique, Worthwhile Multiple Sink Locations

Let’s finish this discussion about the water appliance centers of activity by taking a look at an interesting kitchen that featured multiple sinks. In this case study, the primary kitchen was pulled away from the back wall so that the gathering kitchen was closer to the entertainment center of the space, and plenty of storage was included behind this area to conceal the hard-working part of meal prep or clean-up.


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Here’s a view of the multiple sinks used in this space. There are two sinks opposite one another on the working island: the design idea was to create a work area for the primary cook in a convenient one person work area. The cook moves from primary refrigerator to microwave drawer to sink, cooktop and ovens. A second visiting helper had access to the refrigerator and the second sink – and they could be seated at the island while working. Comfortable for a young cook, or a more mature one!

Note the warming drawer placement at the end of island, integrated into the cabinet side. While this takes the space of one drawer on the cook’s side, it’s a far better location then the often seen placement under an oven stack. Much easer to access.


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This room design used several new walkway opening approaches. An oversized opening with no door leads into the back area and a sliding door was ordered for the opening leading to the table area. When pulling a kitchen to the center of the room, there’s a very good chance the design will lose the benefits of natural light. In this space, a large, open area led between the kitchen and the multi-tasking butler’s pantry that served as pantry storage, washer and dryer laundry room service, a separate clean-up center for the primary kitchen, as well as a service center for the outdoor kitchen.

Here we see a view from the primary kitchen into this area. Note the use of a microwave drawer below the countertop. These drawers work very well – and they are less visible than a side hinged door unit built into wall cabinetry. Just make sure the user can see and use the control panel on the microwave drawer appliance.


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Here’s a view into the “back of the house” kitchen, with a proximity downdraft gas cooktop that is duct free. A great appliance to help the outdoor grilling chef during big gatherings. Under-counter refrigerators and freezer drawers also serve the outdoor space, as well as large entertaining events.


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Our last view shows the built-in pantry next to the stacked washer and dryer. Again, no swinging doors block work space or interfere with walkways.


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Session 3 After considering the sink center, let’s turn our attention to ...


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The Cooking Center The cooking center is the most complex in kitchen planning. I believe it has two primary elements: the heat generating, heat transfer appliances, and the ventilation system that must maintain the air quality in a large open space. As a practicing kitchen designer with over 40 plus years of experience, I am frequently asked these type of questions:

• What’s the best range? • Should I cook with gas or electric? • What’s the difference between microwave energy cooking and induction cooking? • Why would anyone cook anything other than vegetables in a steam oven? • What should I select, Ellen?” Quite frankly, my answer is always, “It depends!” Following are some new questions I ask clients to find out what the right answer is.

How does the client feel about cooking and/or preparing meals at home? I think we all plan a kitchen very differently for someone who loves to cook and someone who hates it – or just sees it as a necessary task. This really helps us shape the appliance and layout planning.


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EMERGING KITCHENS TAKE “CENTER STAGE”. Regardless of how they feel about cooking, one of the things that is definitely trend across all age groups, all economic stratus, and all room sizes: that is, the consumer wants an open plan. The “great room kitchen” became popular 20 years ago. The cooking space was typically tucked in one corner. For 2015 and beyond, a new kitchen layout strategy is emerging: better integrating family activities and primary work responsibilities by moving the kitchen out of the corner. I call this a “live-in kitchen”, rather than a 60s “eat-in kitchen” or an 80s “great room kitchen”. THE LIVE-IN KITCHEN “FLOATS” WITHIN THE EXPANDED ROOMSCAPE THAT NO LONGER IS EITHER KITCHEN OR

GATHERING OR DINING. We need to continue to do a better job of integrating family activities and the primary work responsibilities of the cook, by getting the kitchen out of the corner. Quite simply, rather than people gathering in the kitchen, they gather around the kitchen. Such a kitchen design requires a new way of thinking on the planner’s part. During this program, I will share with you a different way to approach the planning process, as well as additional equipment or layout areas important to consider.

These images are the great “live-in” kitchen. The fireplace serving the gathering area provides a shielded view to the work kitchen beyond. Crisp and clean, simple materials – but complex in its simplicity. Enjoy the textured fireplace enclosure placed atop the rusticated wide plank floor.


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THE NEW OPEN PLAN KITCHEN Let’s talk about how to approach the planning process, as well as how to layout such spaces.


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Small kitchens can feel big and open. This beautiful, recently renovated small kitchen feels like a “live-in” kitchen, even though there were space constraints. That elegant turned corner at the end of the sink counter, to me, is the secret.

Now we have an area that invites one to be seated and visit with the chef. I think the cascading countertop to the floor is an elegant addition to this space. Here are two shots of the balance of the space.


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CREATE AN INVITING PLAN BY TRANSITIONING FROM THE TYPICAL STACKED FOOD/PREP/SERVE PATH ...

In the past, we saw shopping, storage, prepping and serving as a linear process, with people gathering at the end of the path: the serving point.

TO A MORE INTERACTIVE PATH FOR FOOD/PREP/SERVE ACTIVITIES.

Today, if we can create people points along that path for gathering, visiting, just being parallel to one another – we serve our client better.


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Before recommending specific cooking equipment, consider how the kitchen will function for everyone in the space. This approach means asking more questions and more information gathering. So, before recommending any specific cooking equipment, we need to find out: • How does the family cook? Typically, there is a difference between weekday and weekend activities. • Who’s in the space? (Which determines traffic patterns.) • Do they need any special centers of activity? • What will the cook look at? Also, what will visitors see when looking into the kitchen? • What impact does natural light have on the overall space you’re creating? Then ask a few more questions that are specifically focused on the appliances in the cooking center. • Does your client want to stay with the type of equipment they are familiar with – and simply select improved models? Or,

are they interested in considering changing the way that they cook? If they are interested in changing, make sure you suggest new cooking innovations. For example, rather than replacing their old gas range top with a newer top with higher BTU burners and a trusted simmer, the client might be interested in considering induction.

• Is your prospective client a skilled, experienced gourmet home chef who sees cooking as a delightful hobby and

entertaining as a joy? Or, is the client what I call ‘an emerging chef’ – a person who is just learning how to cook? An “emerging chef” needs equipment that “helps” them learn how to cook. Here are some possibilities:

Ø Drop-down menus that make all the decisions for the user. Ø Appliances that remember favorite menus. Ø A warming drawer, so when things are not finished at the same time, dinner is not ruined.

• How does the cook work in the space? How many other people share in the joy – and the chore – of cooking? This is

the concept I shared earlier about cooking as theater or cooking as a community.

Ø Use a plan that shows the primary cook with all equipment in the core, with ancillary equipment around the edge. Ø Have a kitchen with multiple work-around islands, two islands or other arrangements where people share the space.


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• Lastly, is this a multi-generational kitchen, where special attention should be paid to strategically located seating areas for

a more mature cook or visitor, or multi-tiered seating areas? And, can we make sure everyone can easily use the cooking appliances?

Equally important: if there will be people of different ages, abilities and capabilities, you might want to carefully compare the control panels on free-standing cooking equipment versus built-in units. If built-in appliances will be installed, how high any built-in equipment, specialty ovens and warming drawers are placed must be carefully plotted. Oven control touch screens need to be at a height so they are easy to read and operate. Ø Comparing free-standing cooking equipment vs. built-in for accessibility. Ø Placing built-in ovens, specialty ovens and warming drawers with accessible control panels.


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Case Study #2 Here’s a plan for a home in Chattanooga, Tennessee designed for a young couple with a child and visiting parents with some physical disabilities. As we look into this space, you’ll see that the cooking equipment and coffee center are placed in a pedestal cabinet along the back wall. This center is at the end of the run off cabinetry and easily accessible from the table area. The top oven is a speed oven, combining microwave energy, convection and browning capabilities, so it’s a full-service microwave for people gathered at a table, but it’s also a second oven for the cook.


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Looking into the work area, we have a closer view of the coffee station. Note the two drawers underneath it: one of them houses coffee equipment; the second is a warming drawer, again placed at the edge so it’s accessible to people around the outskirts of the primary cooking area.


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Looking into the L-shaped part of the kitchen, we see that there is a secondary entertaining section to the left of the refrigerator, with wine or beverage storage. The family considered a second sink, but decided it just wasn’t worth the investment.


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What they really wanted was to make sure they had enough storage; therefore, the tall wall of pantries was far more important to them than the second sink. In the foreground you’ll see refrigerator drawers: again, a strategic decision to keep everyone other than the cook along the perimeter of the primary work centers.


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Be Mindful of the Client’s Preferences Do they value mixing brands or selecting a suite of appliances from one manufacturer? When we think about cooking equipment – indeed, all the equipment in the kitchen – one of the questions today is, “Does the client want to mix brands or are they most interested in selecting a suite from one manufacturer?” In the past, individual manufacturers were best known for one category. Today, our better appliance brands offer a full suite of equipment, which means the feature set is similar, there’s only one service provider, and (to me) there’s a consistent streamlined look in the aesthetics of the appliances. Therefore, when you talk to the client, when they bring a collection of photographs or website information on various appliances: do discuss with them the advantages and/or disadvantages of one suite of appliances from one manufacture versus selecting units from various companies.

Additionally, when clients have a long list of appliances, make sure they understand that there’s a trade-off: appliance location versus storage! One thing I’ve been doing for the last couple of years is locating a walk-in or large reach-in pantry adjacent to or behind one of the primary work centers of the kitchen to take the place of wall cabinets that certainly seem to be rare these days. AND to make-up for space allocated for the appliances! A Special Storage Note: When a client is interested in a coffeemaker or steam oven, do try to plan drawers underneath these two pieces of equipment. A true coffee connoisseur has a variety of sizes of cups that need to be kept close by the machine – and steam ovens have a series of trays and shelves that need to be stored.


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What’s New in Cooking Equipment • Ventilation Systems: There has been an enormous, emerging focus on re-engineering ventilation systems over the last

several years. Indeed, I presented a webinar just on ventilation – I’ll give you the details of the program at the end of this session.

Ø Take the time to learn about perimetric ventilation.

Ø Make sure you’re familiar with the re-engineered proximity systems available today – both those as an integral part of

a cooking surface or a range, as well as those designed to raise and lower behind a cooking surface. The re-engineering of proximity ventilation offers new placement possibilities.

• Ranges: New, hard-working, stylish 30” ranges are now available as well.

They are designed to be installed flush with adjacent cabinetry for a true built-in look. When thinking about a flush installation of any appliance: paying particular attention to the manufacturer’s dimensional specifications is critical.


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Here’s a “real life” photograph of a range installed in typical 24” deep cabinets: to create that totally built-in look, cabinets must be ordered extra deep and pulled from the wall.


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• Built-in Ovens: Built-in ovens have also been reimagined and re-engineered by many of our better manufacturers. For

example, French or side opening doors are now available from some manufacturers. For we designers, the question today is, “Do we install a double oven appliance in a single cabinet, or separate, single ovens in two oven cabinets adjacent to one another?”

In the example on the left, a traditional stacked double oven is installed, allowing cabinet space for the client’s requested built-in steam oven and coffeemaker.

In the example on the right, a similar line-up of appliances takes place – but they are installed adjacent to one another: this is called “ganging” or “banking”. If you have the room and the budget, installing appliances side-by-side makes a lot of sense from a universal design standpoint. From a layout standpoint, you need more floor space, multiple oven cabinets, and separate electrical or gas lines for each appliance; therefore, this installation is more costly.


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• Built-in Oven Design Innovations: Our most respected oven manufacturers have been busily upgrading their built-in

oven systems to incorporate wireless control technology. For example:

Ø A fully functioning mobile app allows the cook control the oven – from turning on the oven, to selecting the settings and monitoring the cooking process. This connectivity also means the oven’s systems can be upgraded remotely. In the future, I believe we will also see diagnostics being performed, as well as repairs being made wirelessly. Or, information being relayed to a service center to expedite any service needs.

Ø No longer are their knobs to turn and push – better ovens today have a touch screen control panel that has the

normal controls the cook is accustomed to, plus a wide variety of new “cooking assistance”. For example, an integrated system with photography can help the novice cook prepare an entree that’s new to them: the oven shows the cook pictures of what the particular food product looks like at different doneness levels, and then helps the “chef in training” select the best cooking pan, the correct rack position and the cooking temperature. Cooking then takes place and is monitored by a thermometer, which has a read-out on the screen indicating the level of doneness. Some ovens even store the client’s favorite menus so they are easily reproducible by other family members.

Ø Convection cooking has been re-engineered as well. Some of the better systems use two fans (not one) to provide

consistent, even cooking so that the time and energy advantages of convection cooking can be used for a wider variety of food stuffs.

Ø Better ovens today also have racks that glide easily and that can handle that 25 pound Thanksgiving turkey – all

illuminated with carefully positioned LED lighting. A few moments ago I spoke about “ganging” or “banking” – that is, creating a horizontal ribbon of appliances – as a great solution. You and I both know, though, that in many rooms there’s not the floor space for such an installation. Many of us, typically, try to place the tall items (refrigerator, built-in oven pantry) at one end of our plan to avoid blocking important views into the adjacent living space.


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In the below examples, both by a talented California designer, the oven is wisely placed at the end of the elevation so immediate counter space is provided next to the refrigerator. Because a refrigerator is more frequently accessed than double ovens, it needs the adjacent countertop space the most.. In the kitchen to the left, the NKBA concept of having a landing space not more than 48” across from the oven (if the appliance does not open into a walkway) was followed, so the island provides a landing space for hot items being removed from the oven.

In the kitchen to the right, the designer separated the oven and refrigerator by a tall pull-out pantry. There are so many pantry options today that provide access left and right, and can be accommodated in a small 12”, 15” or 18” space – I think this is a great installation. Additionally, many designers are now incorporating LED lighting within such a tall, narrow cabinet so that when the door is open, items within are easy to see and access.


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Where to place all of these cooking appliances? As we all know, there’s a wide variety of combination ovens, as well as special purpose ones available today. Let’s take a look at broad categories designers should be familiar with. • Wall-mounted Microwave vs. Microwave Drawer: Understand the variety of microwaves available – and being familiar

with microwave drawers is important. • Steam Oven With and Without Trim Kits: Being aware of steam ovens – not only how they work, but how they are

installed with and without trim kits – will help the designer place them.

• Speed Oven Part of a Double Oven or Built-in Separately or Double Ovens or Single Ovens: Learning about speed ovens so you can carefully counsel the consumer on the value of specifying a traditional full double oven, or substituting one of the speed ovens – that is, an oven that combines microwave energy, convection air movement technology and some type of browning – is a great space-saving solution.

• Warming Drawer Placement: It’s critically important for families who entertain large groups, where “everybody’s bringing something” is the typical way dinner is prepared.

Let’s take a look at two projects that place such equipment wisely.


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Case Study #3: The Existing Floor Plan The before plan follows the tenets of good design: keeping all major appliances out of the walkway from TV area, pass the dining room, into the den and laundry area. However, this plan eliminates the possibility of maximizing the storage space. It also makes it difficult to find a spot to place a microwave or speed oven.


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Case Study #3: The Solution

In the after solution, the designer creatively repurposed an unused corner of the formal dining room to build-in the refrigerator. A pedestal cabinet “pops up” at the end of the island to house the microwave, microwave drawer, steam oven, speed oven – any of those smaller, special purpose appliances. The cooking equipment remained in the center’s original location. The refrigerator spot was transformed into a tall dish cabinet – again, helping to replace lost wall cabinets.

The clients were very happy with the “trade-off” of moving the refrigerator into an active traffic path to increase the storage possible in their kitchen. Note the small extension at the end of the island – the client’s college-age children came home and perched on a stool at that small overhang, visiting with their Mom before they went out to be with their friends when home for vacation!


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Case Study #4: The Existing Floor Plan Another small kitchen in New Jersey needed help. While the overall plan looks pretty good – and there’s that nice pantry closet near the table area – in reality, the design didn’t allow the table area to flow comfortably into the kitchen. Additionally, that refrigerator blocked the view through the glass door in the sunroom just beyond.


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Case Study #4: The Solution

The solution was to replace the peninsula leg with an angled pedestal unit on the sink side of the room. This was possible by repositioning the refrigerator, allowing it to be an integrated unit comfortably placed in a quiet corner. While the mechanics of the room couldn’t be dramatically changed, the new range is augmented by a speed oven that’s placed in the pop-up. Below is an overall of the space, another view of the table area, a close-up of the “hang-out” counter with the speed oven, and an example of one of these great pull-out pantries, that’s illuminated by an LED lighting system.


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Case Study #5 Our next case study is a great project that led to several design awards for Barbara Gilbert. She was retained to design a Zero Energy Idea House in the Dallas, Texas area. Let’s take a look at her kitchen.

Looking into the room, we see an interesting T-shaped island taking center stage. Appliances are strategically placed within the two tall cabinet elements at each end of the L: the refrigerator is at the far end, so it’s easily accessible to those seated at the T-shaped island or the gathering spot beyond.


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Here’s another view of that room. The designer creatively used a large pair of double barn doors on exposed hardware to provide privacy in the adjacent dining room, or allow it to open up, creating an expansive L-shaped gathering area.


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Now, look closely at the countertop shape. That island is actually in two sections, with one section on castrs.


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The concept was that the formal dining room could really be “flex space” instead of a dining table. This portion of the island, with its built-in storage, could be moved into that room so it became a hobby center or a homework area. Note also the multi-tiered sink used in this space. I encourage all designers to take a fresh look at what’s new in sink design. Ledges within the sink or provided as part of the countertop cut-out step-back allows the sink to be transformed into a multi-tasking water source with built-in chopping boards, colanders and other accessories.


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Case Study #6 Our last case study is a showhouse from the Chicago area, with a kitchen designed by internationally-recognized designer Christopher Peacock. Here’s the floor plan of the space. Note the double sink placement: the primary sink is under the window; the secondary sink is in the island. The single oven, with a separate speed oven placed above it, is in its own cabinet. Even though one-piece combination appliances are available, some clients may want to separate them. Make sure you understand your client’s preference.


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Two refrigerators were planned. They flank the doorway to the adjacent living space.


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The second refrigerator is balanced on the opposite side of the walkway opening. There’s a carefully concealed niche next to the refrigerator: a great place for the coffee equipment or other items the homeowner would like to keep out of view so they can enjoy the dramatic windows.


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The primary cooking center features a pro-style oversized range with a custom hood that stretches the entire length of the niche. The materials are intriguing in this space.


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Note the dramatic interior finish of the refrigerators!


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Here’s the primary sink and dishwasher. Note the unusual change of materials to the left of the sink: something Mr. Peacock is noted for.


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The island is a full-service working station as well. One side invites the guest to sit down and visit with the cook or enjoy a snack or meal, the working side features an under-cabinet microwave and a full dishwasher adjacent to the sink.

These two elegant examples demonstrate great design: a well thought-out storage system, flexible space management throughout the oversized room, and a careful selection of specialized appliances combined with our normal assortment.


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I hope the ideas I’ve shared with you today help you find the perfect spot for those special purpose appliances consumers are clamoring for in projects you’re currently working on or may be challenged on in the future.

In Conclusion ... I think we all understand that the kitchen is a very special place in American homes today. I recently came across this thought how cooks – and homemakers feel about their kitchen. Truly a person who loves to cook believes that, in their kitchen, they: • Preheat a memory. • They fold-in friends with new. • And they bake a good laugh.


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Bibliography WORK FEATURED IN EXECUTIVE SUMMARY AND POWERPOINT PRESENTATION • Fred Alsen, fma Interior Design, Chicago, IL, www.fmainteriordesign.com

• Nar Bustamante, CR, Nar Fine Carpentry, Carmichael, CA, www.narfinecarpentry.com

• Ellen Cheever, CMKBD, ASID, CAPS, Ellen Cheever & Associates, Wilmington, DE, www.ellencheever.com

• Barbara Gilbert, Barbara Gilbert Interiors, Dallas, TX, www.barbaragilbertinteriors.com

• Pietro A. Giorgi, Sr., Giorgi Kitchens & Designs, Wilmington, DE, www.giorgikitchens.com

• IWS Lake Forest Showhouse, www.lakeforestshowhouse.com/2015showhouse.html, with Kitchen Designed by Christopher Peacock, Christopher Peacock Home LLC, New York, New York, www.peacockhome.com

• Dee Maher, Kesseböhmer USA,www.kesseboehmer.com/en A SPECIAL THANK YOU to Karen Dorion, CKD, Dorion Designs, for sharing her creating designs for several of the kitchens featured, as well as preparing all of the drawings for this program. MANUFACTURER/MOVIE IMAGERY AND INFORMATION • The Blind Side, Movie Written and Directed by John Lee Hancock, Distributed by Warner Bros., 2009.

• Jenn-Air, www.jennair.com

• Kohler Co., The Gallery Sink, www.kohler.com, and The American Club Resort, Kohler, WI, www.americanclubresort.com

• National Association of Home Builders 2015 International Builders Show (IBS) Idea Kitchen, www.nahb.org and www.buildershow.com


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NATIONAL KITCHEN & BATH ASSOCIATION INFORMATION • Kitchen & Bath Products and Materials: Cabinetry – Equipment – Surfaces, Second Edition, ©2015 National Kitchen &

Bath Association (www.nkba.org); published by John Wiley & Sons, Inc. (www.wiley.com.) • NKBA Kitchen & Bathroom Planning Guidelines with Access Standards, ©2012 National Kitchen & Bath Association

(www.nkba.org); published by John Wiley & Sons, Inc. (www.wiley.com.) AUTHOR’S NOTE: This publication is intended for professional use by residential kitchen and bathroom designers. The procedures, information and advice herein have shown to be appropriate for the applications described; however, no warranty (expressed or implied) is intended or given. The reader of this handout is cautioned to: (1) be familiar with and adhere to all manufacturers’ planning, installation and use/care instructions; (2) be familiar with and adhere to all applicable local, state and federal building codes; (3) comply with all licensing and legislative requirements governing the designer’s ability to perform tasks associated with design and installation standards in the kitchen and bath industry; (4) collaborate/hire/refer only licensed practitioners/installers/craftsmen who meet all required local building/business and health and/or safety regulatory requirements. The material in this workbook is copyrighted by Ellen Cheever & Associates ©2015.

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