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

    Q: What Are Some of These Kitchen Style Sub-Categories?

    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

    Q: Are There Any Cheap or Free Ways to Get My Kitchen Designed?

    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

    Q: How Do I Space Counters, Sink, Fridge, and Other Kitchen Areas?

    kitchen triangle
    Kitchen Triangle. © Lee Wallender; licensed to

    (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.