Kelly's Kitchen Sync

A $30,000.00 faucet, or how to prepare for scope creep

One of the biggest challenges in remodeling, whether you're a D-I-Y-er, or hiring professionals to do your work is adding additional items to the project after your budget and scope have already been determined. This is called scope creep, also known as going over budget.

The story of the $ 30,000.00 faucet

This is a joke in my family: we once had the typical 1970s bathroom with - get this - lavender plumbing fixtures, gilded wallpaper, and peeling paint. My mother was simply going to replace the lavatory faucet.

This turned into replacing the lavender lavatory, which turned into replacing the counter since the new sink wouldn't fit, and, well, the cabinets were looking old, and she couldn't leave the lavender toilet, could she? And if the toilet was going, she might as well replace the tub and flooring...

You see where this is going.  It turned into a new bathroom, hence the $ 30,000.00. Since she'd only originally planned to replace the faucet, we had great fun with this. Still do, although she keeps muttering, "It wasn't $ 30,000.00."

Why scope creep happens

Now this is an extreme example of scope creep, but some degree of creep happens at one point or another. How can it not?  There's a couple of reasons:

A design suggestion for refrigerators

Roll-out shelves.

Seriously, think about it. We accept it as a very useful function for our cabinets. We love full-extension hardware and soft-close mechanisms as opposed to getting down on our hands and knees to yank all the pots and pans at the front to get at the one spaghetti pot we need at the very back.

Why not refrigerators?

Granted, base cabinets are lower than refrigerators - the crisper drawers at the bottom of the refrigerator eliminates the hands-and-knees scenario - but imagine this: you've just celebrated a big holiday with family and friends. The big platters are all at the front. Instead of hefting all the food from the front of the shelf to get at the cranberry juice behind it, wouldn't it be easier to roll-out the shelf so the you'd save your back hefting out the 20-pound turkey?

Here's where I think might be a two-fold delay: it wouldn't be the hardware that's the problem; we have some in place now that can span a 42" wide drawer, and hold a significant amount of weight. No, it'd be the sides of the refrigerator that would need re-engineering. That'd cost a bundle to re-tool current factory set-ups.

Yet I've been mulling over it lately so much I've already got the advertising in place: "Roll-out refrigeration: thinking inside the box."  *grin*

(Photo: Perlick C-Series)

The only manufacturer who even comes close is the luxury line Perlick, and they don't make larger-scale refrigerators. (Edited to add: Arne of useful spaces reminds me that Maytag offers easy glide shelves. Not quite the same but on the right, er, track.)

In the bigger refrigerators, I could see higher containment sides so the milk doesn't teeter when the shelf slid out. Or possibly differing heights of sides so you could pick and chose.

If it was available, would you want it?  Drop a comment and let the manufacturers know.

Three tips to get you from overwhelmed to involved

CHOICES, CHOICES, CHOICES

Here's what I've been seeing the past few years - a client's decided this is the year to remodel the kitchen. They've watched the television shows and think they might like a countertop. Or that a certain tile looks like a perfect fit. Or that range looks looks like it could cook for forty.

How do they make it all work in their kitchen? 

They tentatively enter our showroom, their eyes darting between all the displays, the walls, the floors, the lighting. They talk in low tones as they wander, aimlessly opening drawers as if hoping they might discover the secret of design inside.

Most of the time, they don't want to be bothered because they don't know the questions to ask. They're  overwhelmed. There's far, far, more than they had expected. What's even worse, we're only the first showroom.

HERE'S THE PLACE TO BE

You stride through the door with pens and an accordion binder in hand. You have an agenda and a list of questions. The first set of the questions will be to test the designer (or manufacturer's rep or cabinetry rep or any other industry professional - I'm using designer for now) to see if he or she knows what they are talking about; the second set is to get to the heart of your design. If the designer passes the first test, then whip out the drawings and pictures - you're ready to go. 

SOME FIRST STEPS

If you're just starting out, here's the good news: the only difference between overwhelmed and involved is time.You're involved now - you just can't get all the choices to stop swirling and settle down in your head. Don't worry. This is a natural part of the process; it'll pass.

Consider trying these tips either before or after you've visited your places of choice:

A Reader Asks: A place for garbage in the kitchen?

When I posted the Julia Child kitchen and noted that her garbage can was in the middle of the floor, a reader commented:

"...and there's absolutely no room for the garbage can."

Thats so right! We've found a place for everything but the rubbish bin. Do you have any words of wisdom on this perennial problem?  Romney

There is no easy solution, because how each person tosses away their garbage is different. Some people don't mind opening a door to get to the can, others can't stand it. Some people want a lid because their garbage is very organic; others hate a lid.

Having it close to the sink or the preparation counter seems to be the only thing most people agree on, including me. I don't want to rush a dripping handful of fruit peelings across the room. I clean my floor enough as it is anyway.

Whether you call it a garbage can, a trash can, a rubbish bin, a waste bin - they all mean the same thing. I'm going to ignore stand-alone choices for now. Off the top of my head, here are some cabinet solutions.

Julia Child's kitchen yesterday and today

(Photo: Sony Pictures)

 Like many of you, I can't wait to see "Julie and Julia".  I grew up with French cooking, with butter and cream and gallons of wine tossed in a pot. So along comes a movie with all these great dishes that changed the rules of American cooking, and Meryl Streep thrown in for the win. Woo! Toss me in the pot and call me done.

Of course, it wouldn't be half as fun without the added bonus of talking with other designers about the kitchen too.

A reader asks: Kitchens for left-handers?

Are there any guidelines or rules for good design of a kitchen when the cook is left handed?  I know that for a desk I need the drawers on the left, the sitting area on the right. Thanks, Ellen

Hi Ellen,

Yes, and most of them are commonsense. Also, your timing is wonderful, as you'll see below.

Most people reach with their dominate hand to activate, open, and/or manipulate an object. Sure, we can open an appliance door with our non-dominant hand just as well as with our dominant, yet if we're lost in thought, we'll always use our dominant.

Left-handers have to adapt, and why? For example, why are all two-door refrigerators/freezers with the refrigerator side always on the right? Why are microwaves always hinged left with the control panel on the right?  Why is the wider oven in a 48" or larger pro range always on the -- you guessed it -- right?

Right-handers never think of it, but I bet you do, often. (Full disclosure: I am right-handed. I never thought of it either until I started in kitchen design.)

Unfortunately, some house plans or old kitchens don't always give us the best of all worlds. If you have an opportunity to create a kitchen for a left-handed family, here are a few areas I can think of: