Despite the economic decline and uncertainty, it’s still a great time to remodel a kitchen or bath, interior designer Lyn Peterson told attendees at the Kitchen/Bath Industry Show (KBIS) held in Atlanta May 1-3.
According to statistics, Peterson said, renovated kitchens return 75% to 100% of the total renovation costs and remodeled baths return 100% to 104%. “If you want to sell your house, you have to have an updated kitchen and bath,” commented Peterson, author of two books, Real Life Kitchens and Real Life Renovating.
Still, the designer cautioned against going overboard with cool but impractical designs or products that don’t make food preparation and cooking easier for everyone in the family.
Peterson said that one-story kitchen additions are best because the pro can add interesting ceiling details, such as exposed beams and ambient lighting that can make the space spectacular.
Remodeled kitchens typically are 25% to 30% bigger than the 10-foot-by-12-foot spaces they replace, so the traditional work triangle doesn’t work in the larger spaces, she said. So, she urged pros to think out of the box and place appliances and sinks in areas that will make food preparation and cooking most convenient for the home’s chef.
The Parsons School of Design graduate noted that pros should focus on the cabinets because they are the biggest part of the remodel budget and will last for decades, versus appliances, which may be replaced in 10 years. So, cabinets should be high quality and a timeless design.
Peterson, who preaches practicality, said wall-mounted faucets over cooktops to fill big pots are impractical. “Water splashes out or people overfill the pots, so the cooktop may begin to rust,” if the water is left to pool over time, the designer said.
Meanwhile, she highly recommended warming drawers because they keep food warm and moist up to five hours, whereas warm ovens can dry out a meal in 20 minutes.
And if the client wants a secondary sink in a bar area, make it small and sexy, she said. But if the second sink is going to be used for food preparation, it should be large enough to make the cook’s work easy.
Peterson’s biggest piece of advice was to keep things simple. She gave many examples of designs and products she thinks are impractical based on the way ordinary families live. For example, she said the doors on appliance garages (roll-up cabinet doors) don’t roll high enough to easily get large appliances inside. “Who needs them?” she chirped. Instead, she recommended pros take the door off and create a space like a carport.
Jean Dimeo is editorial director of Building Products and EcoHome magazines.
Learn more about markets featured in this article: Atlanta, GA.