Kitchen in­stall tips and tricks

The Shed - - Home Renovation -

We have col­lected some ba­sic tips for peo­ple want­ing to ren­o­vate their kitchen or build a new one.

1. Plan, plan, and then plan some more: Con­sider what ap­pli­ances you want and their size. Do you want a wall oven or a free-stand­ing one, a dou­ble fridge or a sin­gle, a sin­gle- or two-bowl sink? What about bench top ma­te­rial? What type of hob do you want/need and how it will be pow­ered?

2. Bud­get: Be re­al­is­tic. If you have a mod­est bud­get, stick to that. Know what is affordable for what you have.

3. Space: Work out your plans with a sketch. Does it in­clude a din­ing area? For flow and stor­age, is it a walk­through kitchen? What views do you want from your workspace? What stor­age do you need?

4. Choices: Things you need to de­cide on in­clude floor­ing, wall cov­er­ings, colours, cook­top, splash­back, tiles, win­dow dress­ings, sink style, cab­i­nets, han­dles, light­ing, and bench fin­ish.

5. Man­age­ment: Work out how to man­age dur­ing the build­ing phase. Ex­pect at least a week with­out a kitchen.

6. Tol­er­ances: Al­low tol­er­ances for the stan­dard units. There may be a need for filler pan­els be­tween some of the units. Th­ese will not look out of place, but you’re bet­ter off al­low­ing a bit more room than having it too tight.

7. Sur­faces: Make sure all of your sur­faces are in the right place for what they’ll be used for. Think about meal prep, dry spa­ces, wet use, ‘hang out’ ar­eas. En­sure there is power where you’ll need it for toast­ers, cof­fee mak­ers, slow cook­ers, and the like. 8. Lev­els: All soft-close draw­ers and cup­boards will not close prop­erly if the lev­els aren’t cor­rect. En­sure your lev­els are true be­fore in­stalling your units.

9. High units: Get rid of high units when pos­si­ble. In­stead, do full wall units from floor to ceil­ing or have noth­ing at all when pos­si­ble.

10. Touch to open: Th­ese units are the trend cur­rently. Be aware that they are very sen­si­tive and most light brushes will open them.

11. Colour scheme: You’ll sel­dom go wrong with white on white in the kitchen.

12. En­gi­neered stone: This will be cheaper than gran­ite. Colour­ing is also of­ten more uni­form, with more colour op­tions avail­able.

13. Pro­duc­tion line: Kitchens from Peter Hay Kitchens are built on a pro­duc­tion line in Auck­land. Most kitchens (90 per cent) will be able to work around th­ese stan­dard units, only some­times re­quir­ing some pack­ing out to en­sure a good fit into the space avail­able.

14. Break­fast bar: When build­ing a break­fast bar, avoid an over­hang of any less than 280mm, oth­er­wise you’ll likely find lit­tle room for your legs and feet un­der the bar.

15. Win­dows: Don’t for­get to fac­tor in where your win­dows are and op­ti­mize place­ment of units for sun and light. Over the sink is best and other light sources are worth con­sid­er­ing for cook­ing, access, and gen­eral use of the space.

16. Vac­uum warn­ing: Do not let the builder use your vac­uum cleaner. Build­ing dust and de­bris can ruin a do­mes­tic vac­uum cleaner. A builder’s in­dus­tri­al­strength ma­chine is needed to clean up.

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