I don’t know about you, but I’ve seen some really ugly kitchens in my day. As far as I’m concerned there’s only one thing worse for a home than an ugly kitchen: an ugly AND inefficient one. If your kitchen falls into one of these two categories, it might be time for a change. It can be as simple as a fresh coat of paint and some new flooring, or a total gutting and starting over with a clean slate. If the second option is one of your goals, the most important word you need to know is “plan”.
Remember the old saying, “measure twice, cut once”? It’s a pearl of wisdom every DIY fanatic knows all too well. We can apply this concept to kitchen remodeling: plan well and each job will only be done once. The kitchen is more involved than probably any room in the house, so it’s also an incubator for trouble if not planned out well. However, in the same way hosted exchange company can take the load off when maintaining a website, hiring a professional can take the load off remodeling your kitchen The first thing to do is put your plans on paper. Either sketch them by hand or use a computer design program, but get a visual on paper; it will save you from unnecessary problems.
Your plans should take into consideration several things, first and foremost being the location of current plumbing and electric. It might be nice to move the sink the outside wall and gain the view, but be prepared to re-route the plumbing and fixtures. If you do relocate your sink you’ll also have to deal with the holes left behind.
When it comes to electricity, it’s absolutely essential to know how many circuits are used in the kitchen, what the total capacity is of for each, and whether or not they are shared with other rooms. As an example, I know of a couple who decided to replace their counter-top range and enclosed oven with a standard all-in-one unit. The new stove they purchased came equipped with the 220-volt twist plug, but the old stove used a 110-volt plug and regular outlet. This was a concern because they didn’t know the capacity of the circuit, but they did know that an upstairs room shared it with the kitchen. In the planning stages they discovered the desktop range had its own dedicated 220-volt line which would not be needed. The solution was simple: they ran the dedicated line over to the location of the new stove and installed the correct outlet; problem solved.
Plans should include counter and cabinet space, including size and location. For counter space be sure to consider traffic flow. A good rule of thumb is to sketch your original ideas on scrap paper, than add 6 to 8 inches of walking space all the way around. When planning out the cabinetry it should be designed and located in a way that maximizes efficiency. Make use of soffits where you can in order to avoid the tendency to put cabinets too high up.
Lastly, when remodeling the kitchen remember the principle of resale. The cost and effort of remodeling a kitchen makes it one of the last rooms homeowners will touch. Remodel in such a way as to make the kitchen a selling point, because it often is.
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