Best Small Kitchen Design

Even though kitchens do not have to be large to work well, small kitchen design has specific challenges and consideration. There is just so much you would like to have in your kitchen and not usually very much room, which is why it’s vital to prioritize.

Because space is limited in the smallest kitchen spaces, a simple galley-style solution is often the best option. It stands to reason since galley kitchens follow the logic that leads to the development of typical yacht and aircraft kitchens, and even caravans, that only have minimal space available to utilize. Of course, not all kitchens can be arranged in galley-style. It depends entirely on the configuration of the room or space to be used. It may be that the space is so narrow only one wall can be used. Or, there may be sufficient space to make it an L-shape, or even a U-shape like the tiny, little kitchen in the picture above.

The kitchen featured above really is tiny. But it shows very clearly how cabinets have been used to achieve maximum storage space as well as short, but streamlined working surfaces next to the stove and the sink. What gives it an added advantage is the fact that the kitchen triangle between the oven and stove, sink, and refrigerator allows for unobstructed use of the room by whoever is preparing food, cooking, and/or cleaning up. The sink has been positioned next to the window and every available bit of wall space has been used for wall-hung units. The space between units on the left can accommodate a microwave oven if required. The tiled floor and walls are ideal for quick and easy cleaning, and the use of white throughout helps to make the room look larger than it really is.

How To Make The Best Of The Space You Have

While a minimal-sized kitchen certainly can’t work as a multifunctional room or integrated space in the home, it can work exceptionally well as a kitchen! After all, the kitchen was developed as a place for cooking. So, provided you have the necessary appliances together with access to water, a refrigerator to keep fresh food from deteriorating, as well as sufficient storage space, then you’re basically catered for.

Probably the primary problem that faces those with very small kitchens is inadequate storage space. For this reason, cabinets are key.

Ultimately you need to assess the space you have and then work out the best way to use it. You also need to ensure there is sufficient light and air – preferably from natural sources. There are also some basic design principles that will help you get it right:

• The work triangle formed between the cook’s three aids (stove, sink, and fridge) should be positioned so that there are no obstacles and there aren’t excessive steps between each. This is not normally an issue in smaller kitchens, but they should also not be positioned right next to each other, which is sometimes a major challenge in a very small kitchen.
• It is important to ensure that any traffic flow through the kitchen does not interfere with the work triangle. This is not generally a problem in very small kitchens that cannot accommodate more than one or a maximum of two people at a time.
• Don’t opt for larger appliances. Rather choose standard sizes or those that are a little smaller.

Freestanding units (for example countertop cooking units) are not a good idea. Rather incorporate appliances into your cabinet plan, either building them in or leaving sufficient space for them to fit snugly.

• Tall units can be narrow, but generally they should be positioned at the ends of counters to allow for maximum working surfaces.
• Align the doors of base units and wall-hung units for visual harmony.
• Pay attention to the way in which appliance and cabinet doors open and shut. There must always be sufficient space for them to open and close with ease. Refrigerator doors can usually be fitted to open either way. Microwave oven doors are generally hinged on the left.
• It is essential to plan your work surfaces very carefully, particularly when there is limited space. At very least you need space on one side of the stove/oven and the sink, as well as a surface that can be used for food preparation, chopping, cutting, and so on.