Kelly's Kitchen Sync

Operation Cat Island Rescue

My friend and design compatriot, Paul Anater of Kitchen and Residential Design, vacations as often as he can on Cat Island in the Central Bahamas. This is one of the poorer islands which bore the full brunt of Hurricane Irene last week, leaving many of the islanders homeless and desperate.

Instead of a holiday, Paul is now heading there a week from today to see how he can help.

I’ll set up the link here – he relays the information better than me and he’s accepting donations until he leaves. Anything you can spare, no matter how small, goes a long way. Thank you.

The supersizing of appliances

I’ve been noticing a steady trend of appliances getting larger without a single peep from designers, consumer magazines or even the manufacturers themselves. This was the final straw for me this week: take a look at this current pro cooktop offering from Dacor’s Epicure line:

 

Look at that puppy. The fluted columns and base cabinet are already increased to 27” deep.

That cooktop is almost 30” deep. Thirty inches…imagine how that will impact your design if you’re already tight on an island. Imagine how any nearby door swings will have to be calculated. Imagine catching your hip on that thing. Imagine your 3-year-old catching their head on the corner. Even building out the cabinets on either side won’t look that great.

I…just….words fail me.

So here’s my tip of the day:

• If you’re planning your kitchen and you want “pro” or high-end appliances, you are doing yourself no favors by selecting stock cabinets because the amount of jury-rigging one has to do to make them work negates a lot of the money you think you’re saving.

Oh, sure. With a lot of design elbow grease, some kitchens can work but here’s an example: I’m seeing ovens deeper than the stock 24” deep oven cabinets. (Electrolux, I’m glaring at you – only because you’re my latest. There are others.) With custom cabinets, it isn’t an issue – I simply specify the depth I want.

But what happens with a stock line that doesn’t allow increased depths? The cabinet has to be ordered as is, the installer has to block the back of the cabinet away from the wall, cut out the back of the cabinet for the depth of the oven, the designer needs to order an oversized deeper skin or side panel to cover this (it won’t be good enough to finish the end, or perhaps they might use a large strip of molding to cover the space, the electrician has to account for any junction boxes or electrical boxes to be either accessible or pulled forward.

There is something else you should know while I’m at it. The sides of standard ranges are covered by the cabinets on either side. The pro ranges stick out anywhere from 2” – 4” before the door.

At one time, it wasn’t a big deal if you didn’t have your appliances before you ordered the cabinets. Now, if your designer/builder/architect/project manager has been badly burnt is experienced, they will not move forward with you until all the appliances are selected.

If you’re doing it yourself, take that same route. Choose the appliances first, and read, read, read the small print carefully – and pay attention to the depth.

You don’t want to get to the install stage and discover nothing fits. Or your cooktop sticks out 6” deeper than your cabinets.

2011 NKBA standout design trends

A press release from the National Kitchen & Bath Association (NKBA) shows the latest standout design trends culled from the 2011 NKBA Design Competition. I thought I’d add my two cents to the mix:

1) Commitment to Color 

Not seeing the super strong colors here, although I am seeing stronger paint tones show up in magazines. As I’m fond of repeating, color is subjected to local climate and atmosphere as well. What looks good in Boston isn’t going to look good in Tempe.

2) Tactile Appeal through Textures

Yes. I’m certainly seeing textures, especially in tiles and glass. We’re not at the wallpaper stage yet here, but it’s trying to sneak in at the edges.

 3) The Attributes of Glass

I haven’t done anything with glass counters, but seeing more requests for glass doors – and it’s not limited to cabinets. Interior doors are also high on the glass request.

4) Freestanding and Angled Tubs

Yes, but with caveats. Freestanding seems to be limited to higher-end projects here, and then they’re fairly large tubs. They’re also much deeper than standard tubs – so nice to have the knees covered…

5) Espresso and Chocolate in Cabinetry

True. I’ve been varying in designs between painted and dark all year. And every item seems to be related to food. My chocolate and coffee intake have been on the up this year. ;)

6) Walk-in Pantries

Well, I’m certainly envious of the pantry in the winning design but not so sure this is a broad cross-continent sweep. For one thing, newer homes don’t have the big walk-in option, which was part of older homes. Second the winning entry is the size of most dining rooms here, which gives me an idea…

7) Detailed Ceilings

I’ve always liked details ceilings, whether it’s beams or a bit of molding or paint, so I’m prejudiced here.

8) Natural Elements

Natural is a bit part of West Coast/Asian/Fusion design so I’m not overly excited by it nor do I think it’s a sweeping trend. What do you think?

9) A Tiered Approach to Proportion

Higher-end design almost always tiers, but tiers or extra levels cost more than keeping the levels all the same. Check out the winning design, though – it’s pretty.

10) Inlaid Flooring

Yes, within reason. No use adding a wood and tile floor in a 5’x9’ bathroom, even if there are some tiles that look exactly like wood planks. I’m seeing more willingness to explore different and unusual tile combinations – herringbone, etc.

The press release is here, if you’d like to see the entries that won.

***

In other news, looks like my question as to whether you’d have glass doors under a sink or not evoked some strong responses. I tweeted it as a question and practically had to hold my arms up against the deluge of protests. I guess you all don’t like looking at your liquid cleaners and drains that much.

Glass doors under your sink: yes or no?

Over at This Old House, there’s a kitchen with glass doors under the farmhouse sink. Since I wasn’t sure if the photo was copyrighted (most likely is), pop over to the website and take a look.  Then tell me: would you have it?

I’m starting to see this in more than a few kitchens and baths.

• The pro: any glass opening instead of a surface makes the area feel larger.
• The con: do you really want to see the cleaning supplies and toilet paper in full view?

My personal opinion is…why? Of course you can stage the cabinet to look pretty. But I have splatters and marks that I clean regularly on my sink doors. My garbage is in there. My scrubbers and soap and spare plastic bags are in there. I guess you can put them in a storage cabinet.

In a bathroom, you can put nice towels there, but if your angle stops (hot and cold supply) are the basic cheap plastic shut-off handle, is that something you really want to see? What if your plumbing is offset?

I understand why this mini-trend is coming about -- the pre-made overseas market has produced bathroom consoles with glass...but many of them aren't that safe because the glass is a standard "break into a million shards and slice you seven ways to shish-kebob". 

My professional opinion is this: if you love it, go safety or tempered glass. Unfortunately, not many of the embossed or shaded glass can be tempered. Safety should always be part of your thoughts with glass in a kitchen or bath; it's simply too easy to put a knee through it or a child to run and trip or toss some in the wrong direction to send shards flying everywhere. At least safety glass breaks into chunks. 

In a completely biased and unofficial Kelly design rating, I'd give this 1/2 star out of 5.

What do you think?

A simple bath detail

Sometimes as a designer, you get mired in the specifications and manufacturers and small print and the general underlying anxiety that if you miss even one detail, it’ll hurt.

Yes, this isn’t a design that only the most experienced tile-setters could accomplish but that isn’t why I’ve held onto this illustration for a long time. It’s a touchstone to remind myself that design is also meant to delight and surprise or hold a touch of whimsy. Design doesn’t always have to be Serious, but it should at least make you happy.

I don't know who did this design so I can't credit, but I wish I knew so I could thank that designer.

What design details do you like? Tile pieces? Lighting? What do you have in your home that's fun?

Zephyr’s new Europa Collection

I was planning on chatting about the new hood collection over at Zephyr but found that my clever (and faster) design compatriot, Paul Anater of Kitchen and Residential Design, beat me to it…and did it better. So I rewrote and condensed this post this morning.

Zephyr’s Milano Hood

One of the items that intrigued me about the new Europa Collection is that its quieter – 77% quieter. The most common complaint I hear from clients is that powerful hood fans are loud. Loud, loud, loud. Of course, a number of factors can also help with that – how the ducting is installed, the number of bends, and even how the hood is installed.

But they didn’t stop there. With a little engineering ingenuity, Zephyr says they also increased the draw by 30% – so, as a certain electrician of my acquaintance might eloquently say, “Added quiet with more suckage!” (There you go, Zephyr, I can see the advertising now. Losing my credibility in 3,2,1…)

I’m looking forward to seeing how much quieter this new collection really is in real life, and of course will let you know.

Paul gets into the details about the LED lighting and how Zephyr achieves all this technology, plus he has more photos. I’m going to do the time-honored blogging practice of sending you over to Kitchen and Residential Design to read about it there:

Meet the highly innovative Europa Collection of ventilation hoods from Zephyr

Kitchen Budgeting Basics: Why you (and your designer) need help

Over at Design Kula, fellow designer, Corey Klassen, AKBD, BFA, wrote a great article this morning about “Budgeting Basics: Confessions of a Bitchy Kitchen Designer.”  It’s what I call the “fed-up” post -- he’s frustrated at the lack of preparedness, the misleading information of television design shows, and how many homeowners are coming to see him without any advanced preparation.

While designers on the web this morning were nodding and offering their own tales, what you might find especially helpful is that he gives a few examples of what a kitchen really costs.

A $ 22,000.00 kitchen (Designer: Corey Klassen via Design Kula)

 

A $ 60,000.00 kitchen (Designer: Corey Klassen via Design Kula)

While he labels himself as “uncaring” or “bitchy”, I’ve met Corey.  I suspect he cares way more than he’s letting on – and even though he says, “y’all are wearing me out”, his post also attempts to educate while letting off some steam.

Designers are in the business of making people happy, and, believe me, there is no happiness in telling an excited homeowner that the kitchen they carefully and painstakingly saved  $15,000.00 for will barely cover the appliances they chose. (Sure, you can get appliances for under that, easily, but not the higher-end, integrated appliances.) We hate wasting your time and ours.

 

“A kitchen renovation is the same price as a brand new car – just some of you have a Rolls Royce and others have a Kia.”

 

Like me, I also suspect Corey likes Kias just fine. It’s the misconception that what we’re seeing on television is normal. Repeat after me: Design shows have NO basis in reality.

They’re not only still failing to point out they’re almost all supplied with free materials and, in some cases, free labor, to get their shows done. And, from what I see, the big manufacturers have almost taken over with product placement for most of them. So what you’re seeing is the Rolls Royce (or in some cases, a cheap kit car) for the same price as a Kia in payment for advertising.

Can you do the same kitchen for less? Sure. Depends on the product, the house, and the amount of time, research, legwork, and bargain-hunting you’re willing to do. For every specialty feature – the ceiling treatments, the electronics for the television, the design elements for backsplashes – we're adding not only extra cost over and beyond “standard” products, but also the hours and hours of design time to create them in the first place.

If you want to get a sense of true cost when you’re doing it yourself, price all the materials and labor AND keep track of your hours as well. Put a value on them. That might help you see where your savings is. Sometimes, the budget is what it is. But knowing you spent 692 hours between researching products and design can be an eye-opener. 

You’ll use your kitchen more than you’ll ever use your car (unless you're a car buff who doesn't cook, in which case, you're on the wrong website). I know my readers are pretty savvy on the pricing front, but for the new readers to this blog, research, research, research.

You can click on the photos to go to Corey’s site or you can click here: Budgeting Basics: Confessions of a Bitchy Kitchen Designer.

2011 mid-year trend report

My apologies for the delays between posts; as you might guess, my day job has picked up a lot. My late father used to joke that the only thing consistent about the home industry is its inconsistency.

 POSITIVE NEWS

Regardless of the scary news headlines and on a day where the stock market is holding a fire sale, I’m seeing a couple of positive trends – trucking and deliveries are stabilizing, and manufacturers are still bringing out new products.

What that means to you is positive – less delays to get your materials and more materials to chose from. And yes, I know, the last point might not be that positive for some of you. But if the manufacturers were truly pared to the bone in a depression, there wouldn’t be new product. There’s clearly enough business for them to invest in the research and development AND bring said items to market.

 

INDUCTION – PICKING UP STEAM

In other news, the amount of clients asking about induction cooking has increased since last year – we’re already specifying twice the amount of induction that we did the past few years. (Take this with a grain of salt as we don’t need too many projects to make a year, but I’m simply looking at the numbers from what we have.)  This is consistent with what I’ve said earlier this year that induction would become a significant part of our foodie clients.

 

CABINETS – DARK OR NOT?

Edited to add - this should have read:  (Bamboo cabinets) have dropped off the map here. I haven’t seen anyone ask for it all year. What I am seeing is cherry, alder, and painted cabinets – white, and cream.  And dark colors – expresso, black – are certainly popular with the 40-under set. The Baby Boomers just smile knowingly and pass it by. (Been there, done that.)

 

COUNTERS – WHAT IS THIS GRANITE ANYWAY?

Granite has become the rare odd project this year – almost everything is quartz.

Here’s what I think helped: remember that overwhelming feeling I mentioned? Somehow the thought of taking that extra trip to the slab yard to select granite seems too much for some clients vs. selecting quartz immediately in the showroom.

 

Now, some of this might be definitely regional, but not all of it. What are you seeing?