Heart of the home

Press, 8 June 1989, Page 13

Heart of the home

Today’s kitchens are becoming exciting places. Not only are they the hub of family life again, after a spell in the cramped doldrums but also advanced technology is transforming their utilitarian components into labour-saving models of swift, silent efficiency. They are, also, a study in interior fashion with white having emerged as a favourite colour, and grey, dusty pink, lilac and pale blue hot contenders. Expensive granite benchtops are trying to make a statement, as are manmade look alikes by Avonite and Corian.

Architecturally, there is an emphasis on opening up and out, with angled greenhouse windows, and a preoccupation with lattice and glass bricks.

Trust your own preferences and do not be dictated by the latest _ style. Polished wood, bunches of herbs and a large old table for people to congregate around may be your style, or you might prefer a streamlined ultra-modern galley, fitted with the latest in hi-tech equipment.

Reality imposes its own restrictions, be they financial, space, the age and style of the home, or the lifestyle of the owners. These will dictate the type of kitchen that will be appropriate.

Planning is largely a matter of common sense, individual requirements and work patterns, as there is no ideal kitchen or special formula that works for everyone.

Safety, efficiency and economy of movement are critical. The layout of a kitchen should follow a work programme based on a logical sequence of operations, the ergonomics of which involve the sink, the food storage area (refrigerator, pantry and/or cupboards) and the oven, cooktop and microwave.

As the sink is plumbed and its location restricted, it will probably be the first fitting to be placed,

By

from which the other two areas can be planned. The relationship among these three areas is called a "work triangle,” the perimeter of which should be no longer than 7m and no smaller than 4m. Probably the most efficient kitchen is one that has the most compact work triangle possible, without compromising work space. Try to plan a work surface next to each appliance and fitting, and with appropriate storage, so equipment and foodstuffs for that task are on hand.

The work surface should be the right height for the cook. Nothing is more uncomfortable than trying to work at a surface that is either too high or too low for comfort. Good kitchen storage design, besides providing storage, should incorporate two functions: to eliminate waste or dead space, and to provide easy access. The depth and height between each shelf should be only wide and deep enough to hold one article, which then allows quick and easy access. This could be a narrow underneath cupboard on castors which could be pulled out when required. Artificial ventilation is an essential consideration as the inevitable steam, air-borne fats and fumes need to be disposed of as quickly as possible, not only for comfort’s sake, but because their condensation can be harmful to kitchen surfaces. Extractor hoods and fans are the most efficient method of artificial ventilation, but make sure the canopy is wide and deep enough to cover all elements of the cooktop. Ideally, it should be vented to the outside and have a variable-speed fan motor which is sufficiently powerful for any situation. Well-placed and adequate lighting is another essential factor for safety and efficiency within a

MIRIAM ROBERTS

Laminates are probably the most widely used cover for a work surface in manufactured units, and a wide range of colours is now available, but remember because of their hard wearing properties laminated benchtops can last a long time.

An attractive efficient kitchen will make necessary or monotonous chores as pleasant as possible and at the same time create a comfortable liveable room — a place for creativity and enjoyment. After all, it will be the nucleus for family living, especially if there are hungry teenagers in the home.

kitchen. If windows cannot provide sufficient natural light, consider a skylight. Direct artificial lighting is needed to illuminate each work area so the cooks are not standing in their shadow. This can be provided by recessed downlights, or strip or spotlights directly above work tops. Fitting strip lights underneath and to the front of wall cupboards or shelves provides an efficient illumination of adjacent benchtops. Rangehoods should have their own light to shine on to the cooktop. Pantries, deep storage cupboards also need lighting which can be activated when the door is opened.

While the choice of finishes is virtually unlimited, all surfaces must be resistant to water, steam and grease and should be easy to clean. Hard flooring such as slate and ceramic tiles will be tough wearing and look good, but can be very tiring underfoot for any length of time. Besides, a piece of crockery or glassware never looks the same when dropped on to such a surface. Cork and vinyl are easy to clean while being softer and absorbing sound.