Kitchens are now by far the most expensive room in the home In fact, the average spend on a kitchen has increased by 45 percent alone since 2005. But while the general rule is to never buy a kitchen on the spot from a company that visits your home, there are plenty of other ways to ease the selection process.
CABINETS
Cabinets are the workhorse of your kitchen, so always push your budget as far as possible, advises kitchen designer Barry Open, whose list of “highly recommended” includes a tall pull-out larder unit and corner unit.
Aim for soft-closing hinges, very rigid units and robust steel drawer runners, especially for larger drawers. Avoid anything with lots of moving parts (more to go wrong) and when it comes to storage, don’t forget your recipe books, tea towels, refuse and recycling.
Think practically as well as aesthetically when it comes to the finish (highly polished dark colours show fingerprints easily) and despite purple being this season’s hottest kitchen colour, remember neutrals stand the test of time more than bold colours, which, incidentally, rarely work in small kitchens.
You can always apply brighter colours to the walls or splashbacks (glass is effective).
Other alternatives for colour enthusiasts include a few braver-toned cabinets in larger kitchens or even buying cabinets that are painted on-site. “It means you can get a very individual look that can be changed later,” says Open.
Don’t neglect handles – they can make or break a kitchen. Small handles generally don’t work, but chrome is effective and never dates. Or you could go handle-less.
WORKTOPS
Avoid wood near sinks or you’ll become a slave to re-oiling, and be warned, glass worktops quickly look tired and scratched.
There are now laminates that that look like glass. In fact, consider laminates anyway. They have been reinvented with some great look-alike exotic woods and metals at a fraction of the cost of the real thing. The only downside is resistance to heat.
“If you’re on a budget, it’s far better to buy quality units with laminate worktops than cheap units and put granite or other expensive worktops in,” says kitchen designer Diane Berry. “With the latter, the worktops will last and the units will look jaded very quickly, whereas quality units and worktops will look as good as new for years.”
Corian is good for the seamless look. Designers say there’s nothing they can’t do with it – sinks of the same material, coved upstands and so on.
Granite remains the top worktop choice, but there are so many more materials at similar prices to the ubiquitous black. Take a look at quartz.
“For sinks, stainless steel is best,” believes Open.
Taps have come a long way. There are those that provide filtered water., others that give you boiling water.
For cheaper ways to get the wow factor, mix and match your worktops – for example, quartz and stainless steel – or vary the depth of work surfaces.
APPLIANCES
“Daring colours are now more fashionable than ever with sleek surfaces and streamline designs,” says appliance specialist Rona Witczak. “Don’t hide them away – make them the focal point of your kitchen, opting for super-modern or retro style.”
Wine coolers have come down in price hugely and there are many sizes available.
Built-in coffee machines are another great touch, although get a descaling system and a cold water connection so you don’t have to flap about filling the water jug.
American fridge/freezers are still in. Whatever size fridge you want, opt for a frost-free model that’s A+ energy rated.
With dishwashers, look out for super-efficient models with no noise levels and if you have a big family, consider extra-large capacity.
If you need to have your washing and drying machines in your kitchen, look into low-noise programmes. “Remember that built-in appliances create the illusion of more space in a small kitchen, whereas if you have space in abundance a freestanding appliance can make a real impact,” points out Ian Johnstone, senior design manager for New World Appliances.
COOKING
“Virtually every customer wants a gas hob – instant and easily regulated heat,” says kitchen company owner Paul Giles. “But induction hobs have changed this and the moment people discover the technology, they change their mind. The temperature control is as responsive as gas but far more energy efficient and easier to clean. It’s safer, too, as no heat is generated by the appliance itself.”
With both hobs and ovens, think about size, says designer George Bond. “If you only bake the odd jacket potato, do you really need that five-burner range?”
Companies ranging from Smeg to Neff now do stylish slimline hobs, he says, including a wok burner and teppanyaki plate.
Steam cooking is the latest innovation. Miele’s new multifunction steam oven offers fan heat in conjunction with steam. You can cook vegetables, meat, fish and poultry, as well as defrost and reheat food. The downside is the price.
LAYOUT
You first priority should be “the working triangle”. This kitchen lingo exists for a reason – if you space your fridge, cooker and sink too far apart, you’ll clock up miles; conversely, if they’re too close, you’ll feel cramped.
In larger kitchens, no obstructions – islands, breakfast bar, peninsula etc – should block the triangle, but that’s not to say you shouldn’t consider them generally, especially if you lack space for a table or if you want a barrier between the cooking area and the children. But always leave a metre around an island.
Use a kitchen designer but make sure he/she is not just a salesman with a computer program. Play with different concepts and ensure you see them in 3D. You could also recreate your floor plan in your room so you can walk around it and “feel” the space.
If you’re remodelling from scratch and have a large space, think open plan and multi-purpose – somewhere to eat, work, cook and relax.
Kitchen experts advise thinking hard about your lifestyle.
Party animals needs a U-shaped kitchen with island in the middle and open ended for social gathering, for example.
Country kitchen types prefer a big L-shaped layout with a range-style cooker, large fridge and freezer and large farmhouse table.
Urbanites needs galley-style layout with plenty of wall storage cabinets because most of the below surface cupboards are filled with appliances and gadgets. – The Independent
More kitchen tips
These days a kitchen forms an integral part of a family’s entertainment area, says Corrie Jonker, who designs kitchens for Compass Group SA, the largest food-services company in the county.
Kitchens add value to a property. Their look and feel plays a big role in persuading potential buyers to purchase a house.
Jonker’s tips for designing the showpiece of the home include:
l Spend time on planning. The cost of kitchens is extremely high, so ensure you have researched all the options. A hasty decision can haunt you for a very long time.
l Create a mood board. With all the options available, you can easily lose focus. Collect pictures of completed kitchens, concepts and finishing elements (décor, tiles, appliances, fittings, etc) to serve as a guideline for your chosen style.
l Set a realistic budget. Spend your money wisely, first on quality work surfaces and appliances.
l Obtain the advice of a kitchen designer for a new build or an extensive renovation. They can ensure that practical logistics and potential problems are identified beforehand.
l You can never have enough storage space. If space permits, include a walk-in or a smaller built-in pantry. Use space wisely and store related items close to each other (for example, a pull-out spice rack close to the cooking range; tea cups and coffee mugs above the kettle).
l Plan lighting properly. There should be adequate light on work surfaces for chopping and other activities (task lighting); as well as feature lighting (pendant lights or chandeliers) and mood lighting (lights on a dimmer switch) to create the desired ambience.
l Cabinets. The style of kitchen will determine the finishes of the cabinets, and whether they are built-in or free-standing. The latter is popular at the moment for French Provençal or rural/country styles.
Combining modern appliances with antique furniture will give you the opportunity to display valued and sentimental treasures.
Cabinets should have very strong and durable carcasses. You can always update your kitchen by changing the door panels or adding new handles.
To ensure cabinets stay free of creepy-crawlies, create a small access hole with plug/lid in the base. Ants, cockroaches and other pests live in the void between the floor and cabinet base panel and it’s practically impossible to access and remove nests.
l Work surfaces. Choose a non-porous work surface, such as granite or Corian. Marble is a more porous work surface and Formica worktops don’t have the same durability, stain resistance and resistance to water damage.
l Appliances. If you entertain a great deal, consider choosing industrial catering equipment. It’s made of thick, high-quality stainless steel, which is extremely durable, easy to clean and movable/free-standing.
Consider an industrial under-counter glass dishwasher, which is very fast and uses 50 percent less water, energy and chemicals than domestic units. More advanced units will dry and cool down the crockery and cutlery within minutes. These units are available from Blue Sky Fabrication ([email protected]).
Since separation of waste will be compulsory in the future, include a food macerator (food disposer) in the scullery area to deal with “wet waste” (vegetable peels, fruit peels and pips and smaller food pieces). This can be washed directly into the sewerage system, or you can use the wet waste in a worm farm/compost heap in the garden. Your recycle bins are now freed up for tin, glass and paper. See www.sinkmaster.co.za
And consider gas ranges and ovens instead of electrical units. See www.highspeedgas.co.za for more information. - The Star