It’s been a long journey, from cement-and-stone structures supporting the cooking stove and storage hidden behind cloth curtains, to wood-based modular kitchens that are defined by ergonomics, efficiency, functionality and aesthetics.

Modern-day kitchens easily last a decade or longer. But it is in their practicality that modular systems stand out from the rest. Good design and preparation, combined with a choice of tested and certified materials, and topped with the latest technology in components, fittings and accessories – these are what constitute a sensible kitchen.

There are several factors that influence the design of a new kitchen. Foremost among them are the availability of space and dimensions of the new kitchen. This must also consider the number of people that need daily feeding; the type of cuisine that the kitchen will have to churn out regularly; the storage required for cooking materials, utensils, facilities, accessories and appliances.

Floor planning

For the facilities, there must be sufficient and customised connections for water, electricity, heating, cooling, lighting, air evacuation, washing and waste disposal. The type of storage (drawers, corner units, overhead cabinets, grain bins, pantry, appliance garage, etc.) will be determined by the eating habits of the family and cooking styles of the most frequent users of the kitchen.

The size of a kitchen these days is also decided by what function it plays in the household – whether it is a purely working kitchen, or a space for family get-togethers and culinary entertainment, or “show kitchens”!

Workflow planning, storage space and motion of articles are the key features of a practical kitchen. A well-planned kitchen can save a lot of manual work. If everything is stored where it is needed and within easy reach, it shortens distances and ensures smooth workflow.

A floor plan should, without fail, also incorporate ergonomic considerations, such as height of preparation and cooking platform; access to storage and cooking facilities; ease of operation of drawers, shutters and appliances; and safe disposal of organic and chemical waste.

Work zones

Firstly, cooking requires easy access to consumable and non-consumable materials, and convenient storage of utensils and cutlery. Second comes the food preparation area: washing raw material; cutting or kneading dough; steaming, frying, baking or freezing; and storing cooked food, whether in an oven, refrigerator or serving dishes.

A third consideration is waste disposal, followed by washing used utensils and safe storage of appliances.

These considerations are often referred to as ‘zones’. They are arranged clockwise for right-handed people, and in the opposite direction for people who are left-handed. Care must also be taken to incorporate other physical parameters of frequent users: his/her height, partial disabilities and xxx.

Optimising operations

The key to this is efficient and practical use of space. A limit to how much space you have doesn’t necessarily mean you have to compromise on your customer’s demands. Optimal use can be made – literally in every centimetre! – by opting for deeper cabinets, higher pullouts, tall pantry units, corner (magic) pullouts and table extensions.

Motion in kitchen furniture has a primary role to play in ease of functioning. Drawers and cabinets should be easy to open even while fully loaded. There should be efficient opening grips, self-stopping slides and dampened closing mechanisms.

Stays for lift-opening systems also need to be easy to access and operate. These opening/ closing systems are nowadays electrically driven. A light touch on the front with the hip, knee or foot is all that is required for drawers, pull-outs and even lift systems to open by themselves!

Now that you’re done with the basics, what next?

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