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No question about it, kitchen islands have

been hot for a long time and they continue to

be hot. If theres one thing Ive heard clients sayover and over again for the past 20 years, its that

they want an island even if it wont fit into the

space. The fact is, an island (when it fits) makes

good sense in the kitchen layout.The island has its origins in the old kitchen farmhouse

table, where all of the food preparation took place. Usually,

it was situated in the middle of the room. This table was

approximately 30 inches high the perfect height to stand

at when rolling dough and to sit at when snapping beans.

A good island acts as a stepping stone between the range

and refrigerator, making kitchen tasks easier and, in somecases, less dangerous. However, many islands become stum-

bling blocks instead, impeding the flow of traffic and requir-

ing the user to walk around them to go between any two

points in the kitchen.

Triangle RuleYou should be able to draw a straight line from the cen-

ter of the sink to the center of the range or cooktop, from

there to the center of the refrigerator, and then back to the

center of the sink. No leg of this triangle should measure

more than 9 feet or less than 4 feet. If you cant make such

an unobstructed triangle, your layout will be less than desir-

able (see Figure 1).

For an island to be really useful, it must serve some

function. Either the kitchen sink or the cooktop should be

placed there. Whenever possible, I locate the sink in the

island, because it allows the cook to face family and friends

during meal preparation (up to 70 percent of which takes

place at the sink).

An island is an ideal location for a second sink, an item

on the wish list of more than a third of the population.

Consider placing this vegetable or bar sink at the end of the

island, perpendicular to its length, so that the sink and faucets

can be used comfortably from either side.

ClearanceThe National Kitchen and Bath Association (NKBA) has

established kitchen design parameters that most designers

use as a standard reference. According to these, the idealspace between an island and an adjacent countertop or appli-

ance is 42 inches. While this sounds simple enough, there are

many nuances to consider. First, where is this distance meas-

ured from? To allow an honest, 42-inch-wide walking space,

the measurement should be taken from countertop edge to

countertop edge. Second, if the range or refrigerator projects

into the walkway space, the measurement should be taken

from the farthest projection of the appliance, across to the

opposing countertop edge.

Forty-two inches is a tried-and-true space for a single

cook to work conveniently and efficiently within. The most

Island DesignGuidelinesby Jim Krengel

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Work Triangle Refinement

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common question I hear from other professionals is Can the

passage be less than 42 inches wide? The answer is a qual-

ified yes. Ive worked successfully with less space between

island and counter and have often seen it done. But before I

reduce the space, I advise my customer that well no longer

be meeting an established kitchen design guideline. To

demonstrate its practicality, I often mock up a space, using

boxes spaced at the same distance as the proposed new

kitchen cabinets. I ask my clients to pretend theyre working

in this space and to consider how it feels.

If the client is a large person, I delicately advise against

making the space narrower; if the client is petite, I may be

happy to oblige. Most often, I compromise at 39 inches. The

dead-minimum space I consider is 36 inches. Anything less

will simply not work, because every time the client bends to

use the island base storage, shell bump into the cabinet

behind her. And nothing is more embarrassing to a designer

than to discover that the refrigerator door hits the islandbecause the passage is too narrow.

When the opposite side of the island is used primarily as

a walkway and not a workspace, a 36-inch space is accept-

able, but a 42-inch-wide passage is still best.

If youre designing a two-cook kitchen, you should

increase the walkway measurement to between 48 inches and

54 inches.

Designing the IslandWhat is the ideal island size? Assuming that the space

will permit it, I like to start at a nominal 36 by 84 inches. This

may seem large, but it really isnt for one thing, a skinny

island has no character. And if you think that 84 inches

seems too long, consider that, at minimum, a 36-inch sink

base, a 24-inch-wide dishwasher, and one decent 24-inch

base cabinet may have to fit under the counter.

Toe kicks. Island toe-kick placement should also be

carefully considered. The rule of thumb is that a toe kick

should be included at the base of any cabinet that one might

stand in front of to prepare food. A toe kick is unnecessary

below a snack bar counter, for example.

Duplex outlets. Electrical codes require a duplex outlet

at each end of an island. This is a safe and sensible location

because it eliminates the potential hazard of an appliance

cord lying across a burner or a frayed cord coming in contact

with water. But Im always disappointed when I see a duplex

outlet placed right in the center of a raised panel at the end of

an island. To avoid this eyesore, I often surfacemount a

Wiremold outlet strip to the underside of the countertop,even though its a little less convenient to use. Or Ill use a

raised panel end with a false drawer face above it. I hinge the

bottom edge of the drawer face (similar to a tilt-down sink

front) and install the outlet behind it, using a shallow device

box. This detail looks great and functions well.

Multiple LevelsRather than settling for a plain 36x84-inch monolith, I

like to add some sizzle and character to the island through the

use of multilevel surfaces. A multilevel island frequently

includes a standard 36-inch countertop height (best for most

BetterWrong

Figure 1. A kitchen island goes from stepping stone to stumbling block if it breaks

the work triangle convention. Locate the island so that it doesnt interfere with

a direct path between the sink , stove, and refrigerator. Put the sink or cooktop in

the island to make it truly functional.

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users of the kitchen), with a 42-inch-high section for

comfortable use by taller cooks, or as a serving area. A

taller section also provides a visual buffer between the

dining space and the kitchen (Figure 2). The third prac-

tical height falls between 30 and 32 inches, which works

well for rolling dough, or to provide a lower eating cen-

ter, especially nice for children. Another benefit of a low

snack bar is that the chairs used in this space can be used

at the main dining table when more seating is required.

While a multilevel island is visually more attractive

and does have many functions, the smaller surfaces may

not be particularly useful for large cooking tasks. If your

clients do a lot of cooking or baking, they may prefer one

continuous counter. There is no one-size-fitsall solution.

OverheadWhen I design a multilevel island, I often create a

multilevel soffit above it that follows the outline of the

countertop. This is an attractive and functional feature

when high-hat or recessed can lights are installed in the

soffit. Installing them at equal distances from the coun-

tertops makes the lighting more uniform (Figure 3).

I discourage the use of wall cabinets above an

island, because they interfere with the view and feel as if

they are in your face. However, if you must have wallcabinets in this location, there are a couple of things to

consider. First, make certain that the ends of the wall

cabinets are set back at least 6 inches from the ends of

the island, to prevent painful engagement with shoulders

and heads. Second, consider installing glass doors on

both sides of the upper cabinets. The see-through effect

creates the illusion of more space and provides a less

closed-in feeling.

Jim Krengel is a Certified Kitchen and Bath Designer from St.Paul, Minn., and a popular presenter at professional seminars.

VARYING ISLAND HEIGHTS

Figure 2. A monolithic island may be a missed design opportunity. Varying cab-

inet and countertop heights adds versatility and eye appeal. Lower, 30-inch-

high counters and cooktops assist shorter users, while a high counter can serve

as a snack bar or tall storage, and screen the kitchen mess from outside v iew.

Figure 3. An overhead lighting soffit can follow the contours of the island surface, providing even illu

mination and visual interest.

Three-Level Layout Two-Level Layout

Three-Level Layout

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1502 Woodlawn Drive | Baltimore, MD 21207 | p: 410-265-7400 f: 410-265-6529

www.homebuilders.org

NYes, please contact me for more information on HBAM membership!

Company Name Main Contact Person Title

Business Address City State Zip

Phone Fax E-Mail Website

Please list your companys primary business activity

HOME BUILDERS ASSOCIATION OF MARYLAND

H B A MThe Home Builders Association of Maryland (HBAM) is the largest housing association in Maryland with over 1100

builder and associate members. HBAM is dedicated to serving the entire building and housing industry. To improve the

business climate for its members, HBAM encourages and promotes the philosophy that Members Do Business With

Members. Here are some of the top reasons why you should join HBAM TODAY!

A R E Y O U A M E M B E R ?

BUILDERS

HBAM Provides You With Legislative SupportLocally, In Annapolis & On Capitol Hill

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PAC designed to promote candidacy of elected officials

HBAM Increases Your KnowledgeAnnual Growth Conference

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HBAM Adds CredibilityMaryland Awards of Excellence (MAX Awards)

Remodeling Awards of Excellence

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ASSOCIATES

HBAM Helps You NetworkKey Connections

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PLUS, MUCH MORE..HBAM Provides You With 3 Memberships For ThePrice of 1!

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For more information on HBAM please contact Anne or John 410-265-7400.

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ARCHITECTSCORNERCORNER Teamwork:

The Key Ingredient to a SuccessfulMarketing Planby Mark Leahy

W

hen embarking on a marketing

campaign for a new project or

new community, the strategies

and tactics used to execute the plan areonly as good as the players involved in its

development. Without utilizing all of

your financial partners, land profession-

als, construction professionals, salespeo-

ple and architect, you have a one-dimen-

sional document that is sure to lead you

into unnecessary expenses, missed deliv-

erables, and avoidable roadblocks. While

this seems perfectly logical in theory, it is

a practice that most builders overlook,

because they dont see the need to

involve the players until everything is

etched in stone and its time to divide upthe responsibilities. One of your first

draft picks should be your architect.

By enlisting the help of your archi-

tect as early in the planning stage as pos-

sible, you bring a knowledgeable ally on

board. Architects are trend followers and

setters, they know whats new, whats

old, what sells, how to integrate designs

into a existing community, and what

makes good business sense in terms o

materials and design. They bring an in

the-trenches look at consumer attitude

and trends that are an integral part of thebrand image you are marketing. They

can, if you let them, be the behind-the

scenes orchestraters of your image.

When you think about how many

people it really takes to build a home, i

simply makes sense to include some o

them in the development of your market

ing plans. After all, like you, they have a

vested interest in making your project o

community a success, and if you really

listen, you might uncover a wealth o

resources that will add more customer

sensitive values to your entire sales and

marketing effort.

Mark Leahy is president of Pinnacle Design &

Consulting, a Fairfax, VA-based, full-servic

architecture firm specializing in residential an

commercial design. For more information, or tcontact Mark, visit www.pdc-home.com or ca

703- 218-3400.

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BUSINESSCORNERCORNER

There was a time when you felt

enthralled with a dinner con-

versation because your part-

ner was so curious about you. By

the time you left the table, you felt

that your date was the most inter-

esting woman/man on earth

although you hardly knew anything

about them. That is because for

several emotionally generous min-

utes their entire focus was on you.

Its how a first sales call should be.

Call it marketing or business develop-

ment -relationships are what its all

about. They are built on rapport, trust

and the perceived value of what you

offer. Value added marketing is all

about knowing what people need and

then exceeding their expectations. How

do you get what you want and give

people what they need? Heres your

cue for an entrance with measured flair.

Would you tell someone every-

thing about yourself on a first date?

Bad strategy. It would be overwhelm-

ing and leave less opportunity to

arrange the desired second date. Solid

relationships arent created over the

first round of cocktails. Yes, qualify

your prospects and see if they are worth

pursuit but develop some healthy

curiosity about them- their interests,

needs and objectives. Memorize the

following mantra: Its All About Them.

Defeat and rejection thrive when a

business call is all about you. Your

company. Your services. Your job.

Weve all met the salesperson who

shuffles portfolio photographs like a

stack of cards without first asking you

about your priorities and the salesper-

son trying to verbally waltz you

through fifty-six pages of a publication

you have read for 15 years. Because,

thats her product. Ad space. She won-

ders why youre aloof and abrupt.

Because, she never gets down to busi-

ness. Yours.

The savvy marketer takes the emo-

tional temperature of a gesture, expres-

sion and the immediate environment.

Use all your senses to learn about your

prospect and youll turn him into a

client. Practice analyzing your prospect

as you would an attractive stranger

across the room. Assume that your

prospect is unique and make it your

mission to find out what makes

him unique. His work, his challenges,

his interests and life experience.

Not a days taskbut a worthy

long-term goal.

Luck abounds. Sometimes youreselling a product or service that is so

well positioned through personal con-

tacts, advertising, publicity and brand

identity that your prospect calls YOU.

Its still your job to make him feel

secure about his decision to work with

you, buy your product or engage your

service. In fact, if youre wise youll

stay close to your new client through-

out the entire process. Thats what

earns repeat clients - attention and

accountability.

Think about your best relation-ships and what it took to develop them

and maintain them. Should you be

doing anything less for your prospec-

tive clients?

Alyce Kirk is the Regional BusinessDevelopment Director with BL Companies, anengineering firm offering civil, environmentalsciences and land survey services located inLinthicum, MD. You can reach Alyce atakirk@blcompanies.com or 410-859-9100.

Business Development.Its a lot like dating.

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