Do not forget Functionality

Do not forget functionality!

Recently I was asked to write an article for the very interesting Indian on-line magazine The Interior Perspective… I was going to write about task orientated kitchen design, but I hesitated… I had to proclaim my ignorance and ask what a typical Indian kitchen was like. I asked if it was like a European or Western world type kitchen with all the same appliances and requirements, or if it is much different..?

The whole world knows the Indian cuisine for the amazing flavours, colours and smells, but what I did not know  – cooking is predominately on the hob (I guess I did know that from looking in the windows of Bombay Pantry, the best Indian takeaway in Dublin – ever!). Most people are likely not to have an oven in the kitchen – and probably not a dishwasher. The upper middleclass and beyond have servants to do the cooking for you, either part time or full time. Kitchens in India are mostly a separate room, due to the strong smells from curries and spices. Rarely does the Indian family dine in the kitchen area, as opposed to the western world, which favours open plan living and socialising around the kitchen… It all made me think about kitchen design and layouts… Should one think differently? Should the layout be simpler, perhaps even as basic as the work triangle?

Finished analysing, I think not. Water is required in the kitchen both for preparation and washing up. Storage is necessary for fresh food, tinned food and bulk. Spices… Lots of spices. Storage for pots and pans, for mixing bowls and utensils, which are all food making items. Storage for plates, cutlery, cups, glasses and serving dishes, which are all food presentation, serving and eating items. Different types of food preparation from Samosas and bhajis to the curries, to the desserts… Would it not make most sense to organise the kitchen for ease of access, rational workflow, logical storage areas and sensible traffic flow? To create dedicated task areas within the reign of the cook?

Of course it would, and most of us do this anyway no-matter what kitchen layout we have… It is in our nature to try and organise ourselves the best we can, even it that is just in our head to know exactly where that particular pot or those rare spices are. Within a relatively short period of time we humans can adapt to any given situation. Albeit, but I am sure that if someone asked you to analyse your present kitchen set-up, you would be able to pinpoint a number of issues, faults, annoyances, etc. that make your daily routines less enjoyable… Issues that can be improved upon, like better workflow, better work areas, better access to stored items, hygiene and so on. Let me be perfectly straight and say, a well thought out kitchen improves functionality and comfort. It makes work most enjoyable and improves speed and productivity. A modern kitchen is so much more than just a look… It is not just furniture – It has to have logic and function – It has to be task orientated!

If you are thinking of getting a new kitchen, how should you then approach it to achieve the best possible kitchen..? The choice is vast - There are plenty of kitchen companies out there and then others, who claim they can design and make a kitchen for you to save you a small fortune… Good proper kitchens are expensive, so how do you, as the end user, make sure to get it right?

As I have hinted at in the above, you start by analysing your current scenario. You must ask yourself questions (or better still – you find a kitchen expert who has experience enough to ask you those questions!). You need to think through all the things that you are not happy with as they are. Things you want to improve on. As mentioned, there could be functionality issues but there could also be orientation or light issues. Why? Because, if or when those things can be avoided, you do not want to make the same mistakes again! Do not forget to write everything down as you think of it… This process can take you from only a few minutes to several hours/days as issues pop into your head. There can be things that you have got so accustomed to that you just would not initially think of them as an area for possible improvement.

Now, it is equally important to think of the things that you quite like about your kitchen as it is, or what in it works well for you. It makes sense to try to incorporate those things into your new kitchen design. Next it is time to analyse your vision… You have possibly seen a certain style of kitchen that you want to base the new design upon. It may be a layout idea, like an island or peninsular… Close your eyes and try describing in words your ideal kitchen. What does your inner eye see? Is it clean lines, is it a powerhouse of a kitchen with pots hanging from the ceiling and flames licking up the side of the wok, is it a family room or social space, or strictly for food preparation? See yourself working in your new kitchen and try and remember the different tasks you do there… Write it down! Having analysed your current kitchen and put words to your vision, you are now armed with valuable information. Information you should always bring with you when you go looking for a kitchen company – the company you hope or expect can help you in achieving your goal. Not until then is it time to detail out the more technical aspects of kitchen design, such as product, appliances, sinks and taps, worktops, etc. Those things mean little if you have not thought through what you currently have and what you ultimately want to achieve. I have in my 17 years of being a kitchen consultant seen the most beautiful and expensive kitchens, whether modern, classic or even eclectic, with as much functionality as a boat in the dessert (Irish saying I believe it is). Imagine having invested in a kitchen that you very quickly become frustrated from working in… Please do not forget functionality!