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By Thompson Price

While the products and the fixtures that go into a new kitchen seem to be the most important aspect of a successful design the reality is that all too often safety in the kitchen is seldom talked about as a feature of the design.  The National Kitchen and Bath Association has for many years made available tips on successful design and they have addressed safety. 

Most homeowners however do not pay much attention to this element.  Here are some the things you should be aware of when designing your new kitchen. 

Consider the placement of the cooking equipment.  There are standards for design for a reason.  One is that while having a hot pot on the cook top service you need to be sure there is a landing place of the pot when it is removed from the cook top.  I prefer to have as minimum 15” to the left and the right of that appliance.  We have all had a time when we picked up a hot pot and needed to set it down quickly; this landing area allows just that a safe place to put that hot pot. 

While microwaves are a part of every kitchen today, sadly there is, often no concerns of the users of this appliance.  Because of safety, it is not uncommon to install this oven below the counter or at counter height, so that small children or short adults never have to place themselves in harms way by reaching over their heads to pull out a bowl or glass filled with boiling hot liquids.  These appliances can built in just like the rest of the cooking equipment so as to keep the integrity of the design pleasing to the eye.

Today more than ever before we are seeing the advent of extra-tall cabinets.  While this looks good in many cases, it is a very unsafe application of cabinets.  First of all, most of us at an average height will have a hard time reaching the top shelf of a 42” high cabinet. This being said, why try to make this cabinet for everyday storage?  Instead, try 36” high cabinets with extra tall crown, or multiply numbers of crown. This takes the cabinet to the ceiling height of a 96” and still gives the built-in look that everyone is working on. 

The clearance of walk ways is an important area to consider as well. 

If there is an island with a cook top or range on it, you need to be aware of the ventilation.  An updraft ventilation is best, but does not always work from a design standpoint because of the large hood hanging down from the ceiling.  A downdraft unit will create a more open and airy look but you need to consider if there is seating behind the cook top. 

If people are going to be sitting during cooking, or if this is an area where children may sit to do homework, etc., the concern of grease splatter needs to be addressed, and we also need to think about the best type of ventilation for the area.  From a safety and a functional standpoint a telescopic ventilation may work the best.  This is where the vent raises up from the counter space. It may be anywhere from 6” to 10” high.  This protects the area behind the cooking area from splatter and steam, as well as keeping children from reaching over and touching a hot surface. 

Thompson Price is a certified kitchen and Bath designers as well as a certified remodeler.  He is a past president of the National Kitchen and Bath association and was elected into the hall of fame for the same association in 2006.  www.callierandthompson.com

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