Kitchen Layout Design Ideas Tips for a Functional Kitchen

Welcome to our guide to creating a functional kitchen.

Building code stifles creativity and just plain doesn’t make sense. Isn’t that the truth?

It’s not. Building code relays the best practices for safety and is perfectly logical. For example, stair balusters have to be placed close enough together that a four-inch-in-diameter ball can’t go through. Does that number seem random? It’s actually because four inches is considered too narrow for the average infant’s head to fit through. Not having to butter your kid’s ears to get them out of the bannister is a good thing.

These types of solutions to everyday problems are used in kitchen code and design–and no other room has as many design considerations as a kitchen.

Not everyone has a cavernous kitchen. Many have the gas lines, vent hoods, supply water lines, 220 electric service, and sewer pipes jammed into spaces as small as 200 square feet. Now that can get dangerous–and is precisely the reason why so much of building code is dedicated to the kitchen.

Building codes are decided by the International Code Council and then adopted by local law makers. As such, your kitchen has to meet code whether you’re building or remodeling. A legitimate, legal project has the required permit and has an inspector determine whether the completed work is up to code.

Building code is absolute, but this isn’t the case for best design practices. These are simply ideas that were developed by kitchen design professionals over the years and are widely accepted to be “the best.” Occasionally, these will arise from building code, but most often they arise from simple common sense.

The “kitchen triangle,” discussed later in this post, is a design practice derived from efficiency. No permits were ever lost because their kitchen didn’t fit this model–it’s simply a good way to plan your kitchen. Once you read this article and learn the fundamentals for kitchen layout, check out our list of the top kitchen design software options (free and paid) .

Below is a detailed text and illustration-based guide on what to do and what not to do when planning your kitchen layout, based on Lee Wallender’s article (used with permission).

Open floor plans came into fashion nearly seventy-five years ago and are still going strong. As interior walls came down, the kitchen, dining room and even the living room became separate parts of one large room. With this change, people in the kitchen could interact with those in the dining room and living room, creating a more social atmosphere.

Of course, many kitchens remain behind doors, and even if there isn’t a door, there will be an entrance. Building code states that the minimum width for entrances is 32 inches; and if doors are installed, they shouldn’t open into appliances. In the same way, opening the stove or refrigerator door shouldn’t hit your door or block the entrance.

The three most important stations in the kitchen are the stove and oven, sink, and refrigerator. As seen above, this forms a triangle. An efficient kitchen doesn’t allow these three sides to be too far away.

A cook moving back and forth between the stations with hot food in hand shouldn’t have to go very far, or around various corners. A cook in the kitchen above may end up with the corner of the island jammed into their hip when they’re in a hurry–and that is painful.

The guidelines for an efficient kitchen include:

The legs of the triangle should not exceed a sum of 26 feet. Each leg of the triangle should be between four and nine feet. Keep your triangle looking as much like an equilateral triangle as possible. Attempt to keep paths between the points of the triangle uninterrupted by large items. Small impediments are acceptable, but if it pushes you off course more than a foot, it’s too much. Any other work areas, like microwaves, or other small appliances should fit the same requirements as the triangle legs. No less than four feet away and no more than nine from the closest point.

When a homeowner remodels their kitchen, most will say they want more countertop space. Building code may not have much to say about counters, but best design principles are quite specific as to what makes a functional kitchen. A happy homeowner will listen to and abide by the following principles of countertop design:

The recommended minimum linear countertop space is just over 13 feet, but understand that small galley kitchens or L-shaped kitchens may not be able to reach this number.

Choose rounded or clipped edges over sharp, 90-degree angle edges. This should be pretty easy to do, as most manufacturers don’t even make 90-degree counter edges anymore. And while this certainly does prevent hip and waist level bruises, it isn’t the only reason. Square corners can cause countertop cracking.

The recommended depth of a countertop should be between 24 and 25 inches. That’s the distance from the edge of the counter to the wall or backsplash. The majority of counters are manufactured to this specification, so unless you plan to have custom counters made, it’s hard to mess this up.

Many kitchens have a multitude of large countertop appliances–blenders, microwaves, toaster-ovens, standing mixers–and so you should provide for more vertical space between the countertops and the undersides of your wall cabinets. The recommended minimum distance is 15 inches.

Let’s talk about sinks. Sinks aren’t really mentioned in code, nor in design practices. If it’s practical, it’s allowed. You can choose from single-, double-, or triple-basin, depending on your needs. The manufacturers keep tight regulations on most sink features including drainage slope, fixture hole placement and material composition, so you don’t need to worry much about your sink.

Any best design practices that mention sinks namely talk about the spaces closest to the sink. When placing a sink, put it directly next to or across from the stove and/or refrigerator. Follow the kitchen triangle, and you’ll meet this one easily.

The sink should have “landing areas” on both sides, where you can rest food items or cookware. These should be a minimum of 24 inches on one side and 18 on the other. In addition to the landing areas, it’s recommended you have another uninterrupted 36 inches directly next to the sink.

Bear in mind that countertop spacing is most important when planning where to place stoves and ovens. Gas, electricity, flames, heat, and even noxious fumes are involved, and your safety should be your first concern.

The most pervasive problem with stoves is all the creative places cooks find to place their hot pots and pans. At the barest minimum, you should have 12 inches on one side and 15 on the other side as landing space. Now, this is hardly enough space for a small pan, let alone baking racks, so greater widths is recommended.

Ovens tend to be located beneath stoves as a single appliance, but should yours be separate, an oven should have 15 inches of landing area on either side.

Ovens must have a minimum of 15 inches of adjacent landing area on either side. However, because most ovens tend to be located under stoves as part of a single appliance, this landing area is usually already covered under the stove requirements.

Above the stove, a total of 24 inches is required between the stovetop and the nonflammable surface above. Vent hoods may not be required, but they are highly recommended.

Should there be a combustible surface above the stove, like a cabinet, another six inches is required between the underside and the stovetop, making it an even 30 inches.

A total of 24 inches of vertical space is required between the stove and a noncombustible surface such as a vent hood. Vents are not required but are advised, with minimum draw of 150 cubic feet per minute draw.

Building codes tend to be all-encompassing, and within those broad guidelines, you are free to be as creative as you desire. They protect your safety and health and provide the kitchen planner with the tools to create a functional and comfortable kitchen.

Images and content used with permission by Fix.com .