If you’re considering renovating your kitchen in New York it helps to know that even before we take the “before” pictures and right through to the completion of your project, there are many details being coordinated behind the scenes to keep the operation moving. Juggling permits, insurance, design – details ranging from pre-demolition to final decoration – takes extraordinary attention to detail, diligent execution, and no small amount of first-hand experience for the project to go smoothly.
New York City renovations are beholden to many design constraints you might have barely considered if you’ve ever remodeled in the suburbs. Whatever the scope of your project, you won’t be working with an entirely blank canvas because you’ll be building within a building. In terms of kitchens this means design constraints based on structural elements including the placement of utility lines. For instance you probably won’t be able to install a new kitchen directly above your neighbor’s living room.
Within these constraints there’s a lot of room for creativity in the way you design your new kitchen. In fact, it’s safe to say a remodeled New York City kitchen will likely be more “you” because of the numerous design considerations unique to your space. You’ll want to work closely with a good designer who can ask the right questions, since there’s no such thing as a one-size-fits-all floor plan.
KITCHEN DESIGN ELEMENT: THE WORK TRIANGLE
When planning a kitchen, there’s a little concept called “the work triangle”. The triangle connects the sink, the range, and the refrigerator. If the distance between these points is too small your kitchen may feel cramped and blocked. If it’s too large, it makes cooking a hassle.
This concept arose out of necessity during the 1940s, when kitchens were treated as a work space alone and designed for maximum efficiency in minimal space. As a general guideline, the distance between these areas should be no less than 4 feet and no larger than 9 feet. The sum of all three sides of the triangle should be between 13 feet and 26 feet.
While the scope of the modern kitchen has expanded from hidden workshop to the hub of activity, the value of the triangle has remained the same over time. If you’re expanding the kitchen space overall, it will help to consider building outward from the triangle. Try to have your prep area work well with this space, so that the company can co-exist pleasantly with the cook.
Finally, New York City apartments can tend to be a little… peculiar. There is a chance your space won’t accommodate a traditional work triangle. At this juncture it helps to consider the triangle a suggestion and consider changing elements of the prep area to allow for efficient cooking and high traffic.