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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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www.homebuilders.org
NYes, please contact me for more information on HBAM membership!
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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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HBAM Increases Your KnowledgeAnnual Growth Conference
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HBAM Adds CredibilityMaryland Awards of Excellence (MAX Awards)
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ASSOCIATES
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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.
48 MID-ATLANTIC BUILDER May/June 2004
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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 [email protected] or 410-859-9100.
Business Development.Its a lot like dating.
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