We have just completed a remodel of our kitchen (about 200 sq ft total), where we tried to apply a number of NSB concepts.
We lived with a smaller (existing) footprint, and tried to make each piece of the kitchen top quality. The main point, is that we asked "how will we live in this kitchen?", as opposed to "how will it look to guests?".
TIF -- Your questions are right on. If you actually cook in your kitchen, it is a work room, not a showroom. A kitchen should help you cook rather than fight with you. People get so used to the twisted routines their awkward kitchens make them invent, that sometimes they even want to reproduce the old flaws in a new kitchen because they are used to doing it "the hard way". Sometimes I think that a lot of people who think they hate to cook have just never worked in a good kitchen. FYI, the National Kitchen and Bath Association has published guidelines for designing kitchens based on studies and real science. Once you have a good plan, you can always make it look good too.
Posts: 23 | Location: Northern California | Registered: 07 January 2008
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