Maximize your kitchen workflow | KITCHEN DESIGN & PLANNING

Maximize your kitchen workflow | KITCHEN DESIGN & PLANNING

HS Design Studio

3 года назад

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@MTKDofficial
@MTKDofficial - 31.10.2021 18:55

Lot of good info here!! Love that 6th zone idea! Can’t wait till next week!!

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@heatherd9340
@heatherd9340 - 31.10.2021 20:12

I believe islands should always be left open. Great info!

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@pierro91bis
@pierro91bis - 02.11.2021 20:28

It's an interesting pov but this only apply to a room over 400sqft, below, it's impossible to fit an island or have a big kitchen

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@BroadMeadowFarm
@BroadMeadowFarm - 07.11.2021 18:46

While I would love to build my island without a sink (all that uninterrupted space) the plan I’m working on will have the sink opposite the range. I would rather have the working triangle be efficient. Not quite sure how else I would design it.

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@gigistrus490
@gigistrus490 - 08.11.2021 16:36

Brilliant. Eager for next week!

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@compassandradio6261
@compassandradio6261 - 07.05.2022 05:50

Your videos are awesome! I feel like I should be paying for this kind of design consulting. Actually, I really thought the sixth zone was going to be desk space. A place for cookbooks, coupons, shopping list, a tablet/laptop for cooking videos, etc. I've seen kitchens with these before and they always look like they're getting plenty of use. I really like them. As long as there's adequate space, they seem very practical. Anyway, keep it coming! I'm in the planning phase and I'm eating this stuff up. You're kill'n it man. 🤟

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@gretahancock4725
@gretahancock4725 - 30.12.2022 19:42

Great Video Jeff! thanks for sharing

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@trinaroe5132
@trinaroe5132 - 28.08.2023 07:59

First one is what most people do, but more than 40 years ago I read a time & motion summary that suggested storing pots at the SINK. When I stopped to think about what I actually cooked in my stockpots and sauce pans I realized everything involved either adding water or draining liquid if cooking something from a can. Storing the pans at the stove meant I was walking to the sink first with the pan, then to the stove, then back to the sink to wash and back to the stove to store. It didn’t make sense. If there is a fairly short distance between sink and stove with room to store them in between it doesn’t matter. But in my kitchen they were about 9’ apart and not much storage near the stove. So what I stored near the stove was just fry pans, wok, Dutch oven and ALL the pan lids only. My stockpot, 1, 2, and 3 quart sauce pans are stored in a base cabinet near the sink. SOOOO much more functional! Time & motion studies discovered it more than 60 years ago and planners have lost touch with it.

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