Kitchens are by far the most expensive room in the home. But while the general rule is to never buy a kitchen on the spot from a company that visits your home, there are plenty of other ways to ease the selection process.
CABINETS
Cabinets are the workhorse of your kitchen, so always push your budget as far as possible, advises kitchen designer Barry Open, whose list of “highly recommended” includes a tall pull-out larder unit and a corner unit.
Aim for soft-closing hinges, rigidly manufactured units and robust steel drawer runners, especially for larger drawers. Avoid anything with lots of moving parts (more that can go wrong) and when it comes to storage, don’t forget your recipe books, tea towels, refuse and recycling.
Think practically, as well as aesthetically, when it comes to the finish (highly polished dark colours show fingerprints easily) and remember that neutrals stand the test of time more than bold colours, which rarely work in small kitchens.
You can always apply brighter colours to the walls or splash-backs. Other alternatives for colour enthusiasts include a few braver-toned cabinets in larger kitchens or even buying cabinets that are painted on-site and can be changed later.
Don’t neglect handles – they can make or break a kitchen. Small handles generally don’t work. Chrome is effective and never dates.
WORKTOPS
Avoid wood near sinks or you’ll become a slave to re-oiling. And be warned, glass worktops quickly look tired and scratched. Consider twin-edged worktops that look like glass, but are laminate. In fact, consider laminates anyway. There are some great lookalike exotic woods and metals at a fraction of the cost of the real thing. The only downside is resistance to heat.
“If you’re on a budget, it’s far better to buy quality units with laminate worktops rather than cheap units and then install granite or other expensive worktops. With granite, the worktops will last but the units will look jaded quickly, whereas quality units and worktops will look as good as new for years,” says kitchen designer Diane Berry.
“For sinks, stainless steel is best,” believes Open. If you want a less utilitarian look, go for matt black and high-gloss ceramic sinks. For taps, the tri-flow system provides filtered water.
For cheaper ways to get the wow factor, mix and match your worktops, using quartz and stainless steel, or vary the depth of work surfaces.
APPLIANCES
“Daring colours are more fashionable than ever with sleek surfaces and streamline designs,” says Rona Witczak, appliance specialist at Appliances Online. “Don’t hide them away – make them the focal point of your kitchen, opting for super-modern or retro style.”
Wine coolers have come down in price hugely and there are many sizes available. Built-in coffee machines are another great touch, although get a descaling system and a cold water connection.Fridge/freezers are still in. No matter the size fridge, opt for a frost-free model.
With dishwashers, look out for super-efficient models with no-noise levels and if you have a big family, consider extra-large capacity. If you need to have your washing and drying machines in your kitchen, look into low-noise programmes.
Remember that built-in appliances create the illusion of more space in a small kitchen, whereas if you have space in abundance a free-standing appliance can make a real impact.
COOKING
“Virtually every customer wants a gas hob – instant and easily regulated heat,” says kitchen manufacturer Paul Giles. “But induction hobs have changed this and the moment people discover the technology, they change their mind.
“The temperature control is as responsive as gas but far more energy efficient and easier to clean. It’s safer, too, as no heat is generated by the appliance itself.”
With both hobs and ovens, think about size. If you only bake the odd jacket potato, do you really need a five-burner range?
Steam cooking is the latest innovation. There are multifunction steam ovens available,which offer fan heat in conjunction with steam. You can cook vegetables, meat, fish and poultry, as well as defrost and reheat food. The downside is the price.
LAYOUT
You first priority should be “the working triangle”. This kitchen lingo exists for a reason – if you space your fridge, cooker and sink too far apart, you’ll clock up kilometres; conversely, if they’re too close, you’ll feel cramped.
No obstructions – islands, breakfast bar, peninsula, etc – should block the triangle, but that’s not to say you shouldn’t consider them generally, especially if you lack space for a table, or if you want a barrier between the cooking area and the children. But always leave a metre around an island.
If you’re remodelling from scratch and have a large space, think open-plan and multipurpose – somewhere to eat, work, cook and relax.
Kitchen experts advise thinking hard about your lifestyle.
“The vivacious party animal” needs a U-shaped kitchen with an island in the middle and open ended for social gathering. In which case, you might prefer a big L-shaped layout with a range-style cooker, large fridge and freezer, and a large farmhouse table.
“The weekday bolt-hole” needs galley-style layout with plenty of wall storage cabinets because most of the below surface cupboards are filled with appliances and gadgets.
The “pony club set” loves a free-standing pantry offset to a wrap-around kitchen with peninsula. – The Independent