Kitchen Remodel Design Q&A

Answering common questions about kitchen remodeling design.

  • 01 of 04

    Q: What Should Be My First Decision About My Kitchen Style?

    Contemporary Style Kitchen
    Contemporary Style Kitchen, Sub-Category European. © Aran
    A: Do you want it to look classic or contemporary? Experts may beg to differ, but after viewing thousands of kitchens for this site and others, I have come to the conclusion that all kitchen style falls into these two categories: classic or contemporary. Within each category are innumerable sub-categories. For instance, a classic kitchen can encompass cottage, Tuscan, and Provencal styles. But they are all classic.
    • Classic: Warm; natural materials; emphasizing aesthetic over practical.
    • Contemporary: Sleek; hard materials like steel; emphasizing the practical.
    Unless planning on a whole-house remodel, you will base your kitchen style around that of the entire house.
  • 02 of 04
    Modern Kitchen Style
    Modern Kitchen Style from Sherwin-Williams. © Sherwin-Williams
    This is not intended to be an exhaustive list, but some include:
    1. Craftsman
    2. Country
    3. Shaker
    4. Modern
    5. European
    6. Tuscan
  • 03 of 04
    kitchen island
    © Lee Wallender; licensed to

    This article about free kitchen design advice advocates going to one of those free design sessions offered by big box home improvement stores, getting a design print-out, then going wherever you want to carry the plan to completion. While it is a controversial bit of advice, keep in mind that you can always remain with the original company if you like them.

  • 04 of 04
    kitchen triangle
    Kitchen Triangle. © Lee Wallender; licensed to
    Kitchen space design is based as much on common sense as it is on building, plumbing, and electrical codes. For instance, the kitchen workflow triangle (which dictates that fridge, stove, and sink be placed in a triangular fashion) should be no more than 26 feet, all legs added together. No leg should be more than 9 feet and no leg less than 4 feet. This guideline ensures that cooks aren't running across wide expanses with boiling pots or bumping into service areas placed too closely together.