Workflow-based Design

I designed a kitchen based primarily on zones and workflow, and as uncluttered as I could. On the left is the prep area, with top drawers for utensils and spices; middle drawers for bowls, measuring, mixing and everyday food; bottom drawers for small pots, serving bowls and staple foods. In the corner is another drawer facing out with serving plates. In the centre is the dishwasher and pull-out with everyday plates and cups; on the left are pots, pull-out with cooking utensils, oils and vinegars; to the left of the stove are the stand mixer, juicer and baking pans and wall cabinet with cookbook and glassware. I chose wood and stainless for warmth and utility. Next, will add plant trellises over the window in lieu of curtains, and finish re-grouting the floor tiles. The workflow makes it easier to cook more complicated recipes, and faster to make everyday dishes.

I used kitchen layout software but the program was too cumbersome, so I drew it all on graph paper. I made separate drawings for each area, because kitchen measurements need to be exact. The stainless benchtop was fabricated first, and everything else fit around it. Wood benchtops need to be carefully sealed so they do not bow. Lights are all ceiling downlights, in groups for each zone. There are a huge number of technical (non-design) details involved and you need to stay very focused all the time.

I found this course was strong on appearance, less so on general layout (triangle), and not nearly enough on the details of workflow. I watched kitchen tour videos by cookbook authors, and saw how much attention they put on every detail of workflow. So, I started with workflow, and then chose the designs best suited to it. That was far more difficult than I realised, because I needed to choose the cabinets, sink size, dishwasher placement, bench depth and overhang, and so on to suit the workflow rather than make it look pretty and deal with any awkwardness.