Furniture for kitchen

[From January 1, 2019, a ban has been introduced on connecting the hood to ventilation.]

Anya, why do you need to change the refrigerator and the column with the oven in places?

You are inattentive.
Anya doesn’t have a column with an oven, in fact, she’s just thinking about it, and Anya’s refrigerator is in a warm corner, near a non-insulated heating pipe.
Anya asked about a column with an oven and microwave, I showed her a couple of options.
And in fact, Anya, in her words, has been using a corner sink, in which the bowl is in the center of the facade, from which, according to some "great practitioners", her back will surely hurt, she has been using it for the third year and her back does not fall off. Moreover, her husband made one himself, initially their kitchen was linear.

And where will the hot air go from the oven? Extractor hood at one end of the kitchen, oven at the other.

The air will go to the same place as everyone who puts separate columns with ovens.

To burn yourself once again on the side surfaces? And when the oven is running, Mom won't lean against the refrigerator.

Mom, while the oven is working, can sit on another stool. But the refrigerator cannot escape from the hot riser during the heating season. And in order to take something from the refrigerator or put it into the refrigerator, Anya now walks about 4.3 meters from the sink to the refrigerator every time, bending around the table across the kitchen.

Therefore, both versions with a microwave column have their pros and cons.



By the way, about the hoods in kitchens equipped with gas stoves. Our legislators promised to strictly flog the hoods in such kitchens, which are tightly connected to natural ventilation channels, from January 1, 2019.

From January 1, 2019, a ban has been introduced on connecting the hood to ventilation.

Starting from January 1, 2019, control over compliance with SNiP norms has been strengthened, according to which, if your hood above the gas stove forcibly removes air into the common house system of an apartment building, then the hood must be dismantled or an alternative air outlet must be provided, if this is allowed by the structure of the building.

The full text is here:
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Some craftsmen have already found, as they think, a way out - to connect the hood using a check valve. I mean, connect the hood like this, while maintaining natural ventilation when the hood is not working:

The refrigerator stood there for eleven years, nothing happened to it. And Anya and her mother felt comfortable. Most importantly, mom. As it is difficult to retrain an elderly person to sit in the wrong place and not where he is used to.
The wing is comfortable, yes. Only I would have transferred the sink to the wing, I like long, not torn tabletops. But I like it so much, but I don't know how Anya and her mother are.
Anya, why not move the cooking to a corner with a slight indent, 30 - 40 cm, the oven under it? Hang the micra over the wing. Advantages - a large long table top and vapors from the oven and from cooking with a normal flow, without obstacles, go into the hood or ventilation duct. Micra and in this case and in the case of the column at the same height. The disadvantage, of course, is the load on your back when you lean into the oven.
Anh, my vision. If I crawl to my computer at the weekend, I'll post a photo of how it was taken to me there, at my former place of residence. I did not make a wing, I had the same kitchen layout, there was a refrigerator just outside the door.
I fit a lot on a long tabletop! There were Bosch MUM4, a bread maker, a coffee maker and a sandwich maker or waffle iron in a row. And there was still a lot of space left for cutting, rolling the dough, etc.
In the apartment of my son-in-law, the kitchen was made from a corner, she did not say that it was very convenient. Two pieces of countertop 80 each. Sink the sink is round without visors and in the center of the top cabinet, yes, it is convenient. That the sink is round and without a visor is also convenient. Visors only steal a place.It is more convenient to put drying, as for me. By the way, I also had a round sink in that apartment. Normally, pans are large in it and baking trays and grates from the gas stove are inserted and washed.

Probably the problem with the outlet on the riser is. It turns out right above the stove, right?

Now - yes, the riser is right behind the slab, on the edge, but behind it. That is, the cooking table sticks out slightly forward. The husband made a small cutout in the table, but you can't cut out the cooking itself

I found an interesting photo - a microwave oven in a shelf behind a microwave gas riser ... I wonder what size the microwave is, that a riser is placed behind it.

Our current micra fits quietly on a shelf, 40 cm deep, that is, it is slightly smaller. But there is 3 cm of free space behind it and the shelf is completely open. And in this photo from the vent. holes in the microwave does not work well. Steam will go straight into the furniture.

Anya, why do you need to change the refrigerator and the column with the oven in places? To burn yourself once again on the side surfaces?

Modern built-in ovens do not heat up as hot on the outside as the old freestanding cookers. The glass outside is just warm. At first I felt the walls: they, in my opinion, did not heat up at all or they were slightly straight. And it is necessary to change it in order to dock the edge of the tabletop normally with something high. It does not fit well with the column. Or, to make the depth of the body of the column more than that of the rest of the furniture.

And more about the hoods, purely my personal ...
But I don’t use hoods at all, I don’t like the noise from them.
I have them hanging like a grease collector, a screen that protects furniture and the ceiling from vapors from the stove and as a backlight above the stove. Mom and mother-in-law with the same habits as mine. Also, the hood is not turned on, although they have one. Everything goes into natural ventilation if it works normally.
And if you recall the deep childhood and the times of the USSR, then in many kitchens with gas stoves, there were no hoods at all. And in the kitchens in communal apartments there could be more than one gas stove, and all without a hood. And Soviet citizens did not have any questions, but where did the air from the stove and oven go.
Nostalgic photos from the Soviet era, not mine, from the Internet:

Anya, why not move the cooking to a corner with a slight indent, 30 - 40 cm, the oven under it? Hang the micra over the wing. Advantages - a large long table top and vapors from the oven and from cooking with a normal flow, without obstacles, go into the hood or ventilation duct. Micra and in this case and in the case of the column at the same height. The disadvantage, of course, is the load on your back when you lean into the oven.

I now have a cooking - 30 cm from the window. But the gas riser interferes with her. That is, it must be moved a few cm in order to put the furniture so normally. I don't see any point in putting the micro on the shelf above the table, because I want tables 92cm high. Now my micra is hanging at a height of about 120cm. And it's convenient for us. Initially, it hung higher, just 140-150cm above the floor (it will be approximately at the level of the bottom shelf), and so - VERY inconvenient even with my 176cm height. I am silent about my mother with her 164cm. And if there is 30 cm between the table and the micro, then the surface under it will not be used properly.
I don't really understand what vapors should come out of the oven? Now I have no extractor hood and only steam comes out of the oven when I open it.

By the way, now we are not going around the table, because it does not stand across the kitchen, it stands along the wall.



Tell me who has gas and hood. Is there really a difference with the deposition of gas soot on furniture or not? That is, now, without a hood, only one thing annoys me - the furniture at the top of the stove is heavily covered with a sticky layer of gas combustion products and dust, which is not erased because of this sticky layer. And natural ventilation does an excellent job of diverting other things. And our windows are almost always open.

[Anchic]

Anchic, that's what came to my mind. But there was still no option "everything in one basket" with a small extension to the sink, a sink like yours now, a refrigerator by the window and an oven under the boil.

Anya, why not move the cooking to a corner with a slight indent, 30 - 40 cm, the oven under it?

And the plan with dimensions that Anya posted. see first?
They have a gas riser 90 centimeters from the corner. The cooking and the oven under it with a gap of 40 cm do not fit there without alterations to the riser.
And with a gap of 30 cm, the stove will turn out to be close to the window and the riser butt to the cooking.
Well, since Anya's dimensions are on the plan before the rough finish, after the rough ones it can easily turn out that between the wall with the window and the gas riser there will be less than 90 cm and the module 30 + "stove" 60 between the window and the gas riser will not fit.

By the way, my sink right now is a big 60 by 80 piece, which is attached to the top of the furniture body. Bowl sizes 30 by 40.

[renard]

renard, I looked great. And no wonder I wrote about the fact that I had the same layout in the kitchen. Well, plus or minus centimeters.
Anh, if the ventilation duct is working properly and the draft in it is good, then there will be a sense of the hood. If the channel is clogged and the draft is poor, then the plus of the hood is that these gas combustion products that settle on the upper cabinets will settle on the hood filters.



Anh, you like this sink with a metal fender, do you want the same?

[Olya]

Olya, understandably. So, the hood is needed.

Anh, you like this sink with a metal fender, do you want the same?

I haven't quite understood which one I want yet. The only thing I want is maybe a little more of the bowl itself. Are stone countertops terribly afraid of water? It's just that my current one is probably chipboard, covered with something moisture-resistant on top. The only problems are the joints between the tables. But it has not been swollen anywhere in 26 years of operation, only now it is clogged with all kinds of debris in the joints. But now we have a dryer in the wing, because the drying in the closet is stupid - there are no pallets under each level and water drips from above onto the dishes below. Therefore, I washed it, put it on the dryer near the sink, and after a while put it in the closet. It does not bother, but this dryer takes place. If there is a dryer in the cabinet with a pallet under each level, it will be possible to refuse from the tabletop. And so, now if I washed a tomato / cucumber on a salad, I put them on the table, where I will cut them, because 7 cm in total are available from the wing. But I put them down, water leaked from them, I mechanically wiped it off with a spongy napkin that lies next to it on the sink. We wipe water for it along the edges of the sink, wipe the dining table, etc. That is, if a stone table is also normal for water for 10 minutes maximum, then I don't see much sense in the wing.

Anh, with the hood checked in the son-in-law's apartment. The channel does not work very well; after the hood is turned off, some of the smell returns. Tops of cabinets are free of greasy deposits, filters are washed frequently.
Anh, I will explain what kind of fumes from the oven I had in mind. When you first bake, well, yes, only relatively clean steam will come out. And if you bake chicken or meat, you must admit that the steam will not be so clean. And in any oven, the air must go in, heat up and go out. And if there is also a convention, the air will move faster. Anh, move the existing oven, you will understand what I mean.

[Olya]

Ahh, my pain is that our current kitchen doesn't have a SINGLE drawer. When they bought, there was no choice, they were glad that they had grabbed at least something (94th year). But damn it, how do you need at least one box! This is a cry from the heart



Olya, in electric ovens, it seems, not as strong ventilation as in gas ovens. When I changed the stove, I felt it very strongly. There, of course, there is a vent. holes in the back (I don't remember what it looked like before installation), but the fact is that when the oven is opened, steam always comes out very strongly. This was not the case with gas. It even took me a while to get used to opening it from the side of the oven. And then I burned badly. And smells do not bother me as much as these deposits from burning gas.

Let's ask Sens, who has a column with an oven, as well as other owners of columns with an oven, for example, Admin, whether they are very steamed by the "terrible" vapors from the oven and the absence of a hood above the oven.

[renard]

renard, so it doesn't go straight up from the oven anyway, unlike the hob. I suspect that the hood is not turned on when the oven is running. Our friends also have an oven in the column (there is a kitchen - a dream for the area) and there is an extractor hood above the cooking. And everything is great with this. And it happened that we came to them and the oven worked (they were preparing a dish for our arrival), no smells bothered anyone.

The refrigerator stood there for eleven years, nothing happened to it. And Anya and her mother felt comfortable. Most importantly, mom. As it is difficult to retrain an elderly person to sit in the wrong place and not where he is used to.

Options similar to Anya's current layout, with a refrigerator in a warm corner, were also proposed and discussed.
Anya took an interest in the column with the oven. In response, a couple of options with a column appeared.
The last pictures that were uploaded were drawn taking into account the dimensions given by Anya.
And, if possible, without altering the gas riser and transferring the heating battery.
After all, they do not have great thousands there for arranging the kitchen, since they have to make some kind of homemade corner sinks and tables for cooking and oven, which do not stand close to the wall because of the gas riser. And they are going to live in the apartment during the renovation, so an increase in the volume of work and repair time is not desirable.

It is possible to slap the pictures with the transfer of the battery and the gas riser .. Only, I think, some commentators who are very worried about the final choice of Anya will immediately appear, who will say that the option is too expensive, that everything can be done easier, and not expose Anya to extra costs for repairs, additional work and an increase in the repair time.

renard, so it doesn't go straight up from the oven anyway, unlike the hob.

Yes, I know, I had a column with an oven in another apartment, and some of my friends have columns with ovens ...
This is just the first time I hear such an argument against a column with an oven or removal of a column with an oven from the working area, such as "vapor from the oven that will not get into the hood." )))

Anh, how close is it from the wall to the back wall of the electric oven? In general, hot air should still not go forward. There was an electric oven, AF too. Anh, the principle is the same, the air entered, warmed up, left. At least electric, at least gas.

[Olya]

Olya, I wrote - the table with cooking and oven rests against the gas. riser, that is, now there is a place there. But the oven is designed to be built in. I hardly remember how all this is written in the book (in the installation instructions). That is, when the oven is located under cooking in a normal kitchen. headset, everything will be closed at the top at the back, and not as we have now.

In general, hot air should still not go forward.

This is a built-in oven. Do you think that the designers of built-in ovens have not thought of something about the heat removal from their devices?

That is, when the oven is located under cooking in a normal kitchen. headset, everything will be closed at the top at the back, and not as we have now.

No, there will be a small gap underneath or on the wall between the oven and the back of the cabinet. And there will also be a gap between the cooking and the oven. The first scheme that came across for a standard oven 60 cm wide:
Cabinet body - 560. Oven body without door - 550. 1 cm less.
And if the cabinet body is 510, as in some manufacturers, the oven will just stick out from the back by 4 cm, between the oven and the wall behind the oven it will turn out to be about 1 cm.But this will not be visible under the countertop and behind the modules surrounding the oven.

What do the designers of built-in ovens write in the instructions about the distances? There is no way to read or download.

What do the designers of built-in ovens write in the instructions about the distances? There is no way to read or download.

Do you think it will be written there that the built-in oven should protrude 5 centimeters relative to the rest of the furniture?

I absolutely don't think so.It is necessary to look at the instructions regarding the distances from the wall, which is behind the oven and about the holes in the cabinet when installing the column.

Now - yes, the riser is right behind the slab, on the edge, but behind it. That is, the cooking table sticks out slightly forward. The husband made a small cutout in the table, but you can't cut out the cooking itself

No, no, no ... You did not understand the question. I asked about something else. Where the riser is according to your plan is clear.
How far it backs away from the wall too. What is the diameter of the gas outlet in the apartment, it is also roughly clear.
Based on the location of the riser, in all the proposed options, I counted the modules so that the gas riser did not fall behind the hob and oven and would not be completely close to cooking.
But there is also a branch on the riser. And according to the drawing, it is not clear where (in which direction) the outlet from the riser. So I asked if the proposed plans included a branch from the riser above the stove.
In short, the question was about a piece of iron that moves sideways from the riser.

This is probably yours, isn't it? Where is it turned, towards the window or towards the pantry?
How long is it? How high is it from the floor?
And one more additional question - is there a gas meter? If so, where is he? And how is it located?

It is necessary to look at the instructions regarding the distances from the wall

Olya, built-in electric ovens have long been made according to the same standard, under a 56 cm case. Manufacturers of built-in appliances will fly into the chimney if they make appliances that are not installed normally in standard kitchen furniture.

Anya, why not move the cooking to a corner with a slight indent, 30 - 40 cm, the oven under it? Advantages - a large long table top and vapors from the oven and from cooking with a normal flow, without obstacles, go into the hood or ventilation duct. Micra and in this case and in the case of the column at the same height. The disadvantage, of course, is the load on your back when you lean into the oven.

In the first versions, a breakdown was proposed
80 sink + 60 working surface + 60 cooking + about 100 working surface from cooking to the end of the wall.
And also option 80 sink + 60 work surface + 60 cooking + about 80 work surface from cooking to the end of the wall + about 20 cm on the window sill, battery and curtains.

You are proposing a breakdown that might not work at all without moving the gas riser.
Let's say Anya will spend money on the transfer of a gas riser.
The length of the room without rough and final finishing is 305 cm. We discussed that we do not consider furniture longer than 300 cm. Anya expressed the opinion that it is better to count 295 in general, and I, in principle, agree with her.
300 - 30 table by the window, although spray from the stove can reach the curtains - at least 800 sink - 600 oven, cooking = 130 cm.
Questions arise.
How are the 60 + 100 working surfaces fundamentally different from the 30 + 130 working surfaces in terms of their lack of space?
Why is a "working" surface of 30 or 40 cm better than working surfaces with a width of 50-60 cm?
And also, and what to do with the calculations and recommendations of ergonomists, who long ago calculated that the maximum distance between the sink and the stove should not be more than 1.2 meters, otherwise the hostess will have to make a lot of unnecessary movements, moving from the sink to the stove?
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Hang the micra over the wing.

And "real practices" will not scold you that the microwave is hanging next to the spray source, above the wing of the 80th sink, the ventilation holes towards the sink bowl and splashing from it, slightly protruding beyond the bowl and interfering with placing tall objects on the wing, and even, possibly touching the high spout of the mixer?

And if you recall the deep childhood and the times of the USSR, then in many kitchens with gas stoves, there were no hoods at all.

They were absent, but the ceilings were getting dark and they had to be whitewashed with lime almost every year.

, according to some "great practitioners", the back will surely hurt

How many kitchens have you used? Due to the fact that I roamed around the world for 15 years and everywhere I had to equip kitchens for myself. There were 7 of them, + my 3 (two houses and Moscow) What else should I say? No need to cling. Or pricks all the same ?.
There are two opinions, yours and not true. Such an impression was made

[Anchic]

Anchic, in addition to the plans from this post, another one: https://Mcooker-enn.tomathouse.com/in...366.0

"All in one-2"

All large equipment on one wall, the same as now an extension to the sink, and a large runway for the runways.

Look like that's it. There are no more options without transferring the gas riser and the battery. And about the transfer of the battery, I repeat, you need to look at the place, whether your refrigerator will open normally if it is placed at a distance of 12-15 cm from the wall. Or, because of the battery, it will take more to open the refrigerator.

How many kitchens have you used?

I would like to remind you that I have already wished you success in finding someone else who will not refuse to immediately participate in the show-off championships you are organizing and "measure" with you tiles, kitchen or something else.
Accept the same wishes every time.

There are two opinions, yours and not true. Such an impression was made

I got the same impression of you.

There is no need for any transfer of the gas riser.
And in your plan, not a single tabletop standard in length, 80cm, everything is torn.
I also see a minus column with an oven instead of a refrigerator. It was more convenient to roll it out, spread the dough on the countertop and put it side by side in the oven. Instead of running through the kitchen. Come on, a cold baking sheet, but a hot one.
And about the heating-non-heating of the oven in a free-standing column. Finally read the instructions. There you will see and about the hole at the top and bottom of a freestanding column you will see there. Read carefully!

No, there will be a small gap underneath or on the wall between the oven and the back of the cabinet. And there will also be a gap between the cooking and the oven.

I'm talking about adjoining the countertop close to the wall. That is, hot air will still not go up, that is, there will be no space between the wall and the countertop.

This is probably yours, isn't it? Where is it turned, towards the window or towards the pantry?
How long is it? How high is it from the floor?
And one more additional question - is there a gas meter? If so, where is he? And how is it located?

She is, yes. Turned now towards the window. Center-to-center distance 20cm, height of the upper bar 160cm. Down is still turned 12cm. There is no gas meter.

Instead of running through the kitchen. Come on cold baking sheet, but hot.

I just can't understand - but where to run? I turned around and there was already something. By the way, now, due to the lack of drawers in the tables and other "ergonomics" of the existing headset, something is forced to stand on the table under the wall. This way I cannot put a hot baking sheet on the work table. And I put it on for dinner. And also often I can't put it, because it's just that there is still a dough for rolling out waiting in line. And I also have baking trays in the oven and I take out the excess, attach them to the stools / dining table / stove - it depends on who and what else is doing in the kitchen.

Anh, well, of course, it's up to you to decide.

[Olya]

Olya, yes, just 7 with a penny meters - this is not the area where there is where to run. This, of course, is not 5 meters of Khrushchev, but far from 12.

And in your plan ...

Which one?
At the moment, taking into account the latest dimensions reported by Anya, there are 6 of them without alterations to the gas riser.
5 were posted in this post:
https://Mcooker-enn.tomathouse.com/in...366.0
Last, 6th, today:
https://Mcooker-enn.tomathouse.com/in...366.0

And I was already tired of writing that I drew a column with an oven, because Anya asked about it.
Before her question, I did not do this, because, firstly, I thought that the partition for installing the kitchen by the window was only 33 cm, and, secondly, because I did not want to slaughter the work surfaces. And that the column has its pros and cons. It is more convenient to use a column oven. There are more working surfaces without a column. And the refrigerator in the work area or separately from the work area also has its pros and cons and depends on the personal preferences of the hostess.

For me, for example, the location of the refrigerator, which you wrote about in one of the posts above, is a nightmare. Refrigerator "immediately after the door", that is, on the line of movement 70 cm from the entrance to the kitchen. He entered - and immediately stuck into the refrigerator. At the refrigerator he turned 90 degrees and walked on.
And if the refrigerator is not yet neat in the back, like some Liebherr, which can be installed almost close to the wall, and the Atlant, which has pipes from the back to the outside, I would not want to “admire” this every time I enter the kitchen.

And in your plan, not a single countertop that is standard in length

What do you mean by "standard length" table top?

I also see a minus column with an oven instead of a refrigerator.

It's nothing that, apart from the option "a column with an oven in a warm corner", are there options with a refrigerator in the same corner where Anya has it now?

Come on, a cold baking sheet, but a hot one.

Is it okay that there is a dining table next to it, on which you can put a baking sheet?

And about the heating-non-heating of the oven in a free-standing column. Finally read the instructions. There you will see and about the hole at the top and bottom of a freestanding column there. Read carefully!

It seems to me that you mistakenly think that the column for the oven is some kind of super-non-standard, made exclusively by individual order by artisan craftsmen.
But this is quite standard furniture that can be found even in ready-made modules of economy class furniture. Do you think that manufacturers of standard furniture make ready-made columns for ovens without taking into account the recommendations of oven manufacturers?

Whence there are more free surfaces in the version with a refrigerator in the working area, you occupy the same wall with a refrigerator.
The standard work surface is 80 cm. Less, there is nowhere to put something.
I will not prove something. It is convenient for Anya to put a baking sheet on the dining table, this is her decision. I will not impose my vision of convenience on anyone.
By the way, the refrigerator outside the door is immediately very convenient for me, and I am glad that I have the same in my current rented apartment. In fact, on one leg, without taking a step, I took it out of the refrigerator, right there, no need to stretch, put food in the sink or on the work table, washed it, cut it on the stove or in the multicooker. The working surface is 80 cm, sooo convenient, there are a cartoon and a soup cooker, there is a place for cutting and a multi-baker. If it were my apartment, I would throw out the gas stove, put another curbstone, 60 cm. And I would make a whole table top.
In my apartment, a 60 sink with a round deep sink went in line, the sink was 10 cm away from the wall, then two 80 cm cabinets, one with drawers, the other without, a space for a false panel, a gas stove and 20 cm to the wall. And a single table top from the wall next to the sink to the gas stove. The total length of the table top is 2.40 m, free space 1.80 m !!! At the weekend I'll post a photo, but old-timers have already seen it, the radical ate it. It was very convenient for me! The back did not hurt, the sink was not near the wall, it was very close from the sink and the work surface, to the stove there was a straight line movement.

[angular]

She is, yes. Turned now towards the window. Center-to-center distance 20cm, height of the upper bar 160cm. Down is still turned 12cm. There is no gas meter.

Well, on the one hand, it seems good.
Between the riser and the pantry fit a sink 80, a table 60, a cooking table 60. About 10 cm remains from the cooking to the riser. and the outlet from the riser is obtained with such a set not above the cooking, but above the module on the side of the cooking.

On the other hand, it turns out that the gas hose will go under the table, turn to the cooking, intersect with the gas riser and then reach the corner for connecting the cooking.
And the gas hose of the gas riser must not touch ... 🔗
This means that in the table from which the riser sticks out, a lot of space is eaten in order to properly extend the gas hose to the cooking.

Whence there are more free surfaces in the version with a refrigerator in the working area, you occupy the same wall with a refrigerator.

And where does the work surface, if you were worried that Anya would choose a column with an oven?
And you don't notice the first two options for ideological or some other reasons?

The standard work surface is 80 cm.

You are a little late with your story. It would have been better for you to write this when Admin here told that the column is convenient, asked why there are "many" work surfaces and said that a 60 cm work surface is enough for it and angular tables 90, of which "workers" are generally obtained from the strength of 40.
And I answered her that there are never too many work surfaces in the kitchen.
There is no such thing as a "standard work surface", Olga. There are recommended sizes and distances, and different authors can find different numbers.
And the needs for work surfaces are different for all housewives .. Some have more work surfaces, and some have a column with an oven.

Interestingly, how many times am I already writing this?

In my apartment, a 60 sink with a round deep sink went into line, the sink was 10 cm away from the wall ...
The back did not hurt, the sink was not near the wall, it was very close from the sink and the work surface, to the stove there was a straight line movement.

And here I am sure that some of the practitioners who wrote to Anya that the 80th sink in the corner with the bowl as far as possible from the corner is a terrible horror, from which the back will ache, will now be very diplomatically silent, because it is written by you.

then two pedestals 80 cm each, one with drawers, the other without, space for the false panel, gas stove and 20 cm to the wall

Yes, it's not hard to imagine how convenient it is to take care of a corner close to the stove when the sink is 2.2 meters from the corner. With a rag whack-whack, from sink to stove and back. Or straight with a bucket at once, so as not to ply many times.

Ladies, break For me, in my current kitchen, the refrigerator at the entrance is a terrible horror and it won't be there. But I'm seriously thinking about making a model of a table 60 cm deep, moving the dining table and practicing walking if I have furniture of such depth along the pantry. If everything goes well, then most likely I will design the transfer of the sink to this part of the kitchen. And then I will dance from the fact that I need to conveniently place the equipment here, which is and which I need in constant access. Well, try to put in the boxes what you can put there. A raised oven is a dream. But a slave. the surface is more needed. Although the microwave still eats away space on the work surface, comparable to the size of the oven (I mean the width of the table).

But I'm seriously thinking about making a model of a table 60 cm deep, moving the dining table and practicing walking if I have furniture of such depth along the pantry.

If funds allow, you can purchase either new cases from economy-class kitchens (stolplit, merlin are exactly selling cases, facades and fittings separately). Or buy some cheap bush furniture of suitable sizes on the Internet flea market and try to use different arrangements on it.

A raised oven is a dream. But a slave. the surface is more needed. Although the microwave still eats away space on the work surface, comparable to the size of the oven

An 'that's why consider the option of a column oven - microwave.

This is an example. Everything is at the right level

And use the windowsill. This is still a slave. surface. Consider this option.




And yet, Olya Yukka has already said that it is convenient to have a work surface next to the refrigerator and oven. Yes it is. Take / put something in the refrigerator. You will not need to make unnecessary movements. And even more so with an oven. It is more convenient when you have something to put a hot dish or tray on.

Anh, I don't argue with anyone at all. Of course, Anechka, do as you like. I shared my vision of the column. It is very convenient, of course, but in our mini-kitchens there are so few work surfaces. And she shared how I like it and how comfortable it is for me.

But I'm seriously thinking about making a model of a table 60 cm deep, moving the dining table and practicing walking if I have furniture of such depth along the pantry.

With a corner kitchen, in which the modules are of the same depth, and not 60 on one side, 40 on the other, according to my calculations, there is no passage if the "warm corner" is occupied by a large piece of equipment (refrigerator or oven).
Therefore, with deep modules on both sides, I drew only 1 option, in which all large household appliances, except for microwave ovens. rammed into the working area, and the "warm corner" is free under the dining area.
In short, I think that if the refrigerator stays in a warm corner, and the kitchen is corner with modules of the same depth, it will be very crowded to move to and from the kitchen. You will not like it.

[renard]

renard, I also have such suspicions, so I want to try to mock up such an option. If you don’t like it, then I’ll already dance with narrow tables on this side. But, probably, you still need to move the riser - I want at least 80 cm of surface from sink to cooking. And, in general, I already have a mess of options in my head. I remember something from one, something from another.



In general, I am grateful to you all for all the advice. Because I didn't know a lot of nuances. And they come out so unexpectedly for me. And it's good that they come up now, and not at the last moment, when it will be difficult to change something.

I already have a mess of options in my head.

Anya, it will settle down. There is time.
Go to the big furniture center, go through the kitchens. Take pictures. Look. You will spend more than one day. Just watch and try yourself in this kitchen. From many options yours will be born.
I've been looking for a kitchen for a year. From each option I liked, I invited measurers and draftsmen. A whole folder of options has gathered. I went through periodically. Something was swept aside. This is hard work.

And I also have baking trays in the oven and I take out the excess, attach them to the stools / dining table / stove - it depends on who and what else is doing in the kitchen.

You can, I will remind you about the basement boxes one more time. It seems to me that for a small kitchen this is a very necessary detail. They are not mentioned or discussed here. Doesn't anyone use it? I have and this is where I store baking trays and a bunch of other baking accessories. The oven is free. In the new kitchen, I will definitely do it instead of the baseboard. photo from internet

Doesn't anyone use it?

me not. My baking trays live in a bottle-holder. And the forms too. She is 30 cm with me.

[Svetlana]

Svetlana, Krona, like, wrote about them. I remember what they wrote. I keep it in mind. But you have to watch the implementation. There is also such an ambush - my husband and I are very disgusting for manufacturers and sellers of furniture - engineering education does not allow us to buy a deliberate kaku. We come to the store and begin to criticize - here it was done wrong, here that. And then you see the thing, you start to admire, and you look at the price and immediately understand - well, that's what we liked, it costs like an airplane

I've been looking for a kitchen for a year. From each option I liked, I invited measurers and draftsmen. A whole folder of options has gathered. I went through periodically. Something was swept aside. This is hard work.

So I also thought that we need to gradually think it over. Before the start of work.

And, in general, I already have a mess of options in my head.

I can put all the pictures in one post.

[renard]

renard, Thank you. I copied them all into one file, along with all the descriptions and nuances. I will reread it more than once!

[Anna]

My baking trays live in a bottle-holder.

And I also have a bottle-holder. But there .... bags and detergents ....

Svetlana, Krona, it seems, wrote about them. I remember what they wrote. I keep it in mind. But you have to watch the implementation.

Anna, yes, I already inserted a nickle about them. In reality, these boxes fit so much .... plus it is convenient to get it and another plus - easy cleaning.
And sometimes thoughts are overwhelmed - what is there, behind the plinth ...
But I will not say about the implementation, I have not seen ready-made ones. My kitchen is made of solid wood and was made to order.

[Svetlana]

Svetlanameans you. I remember the boxes Thank you.

And, in general, I already have a mess of options in my head.

renard, thanks. I copied them all into one file, along with all the descriptions and nuances. I will reread it more than once!

Yes, there most of it turns out to be not relevant, it is necessary to correct it. After all, at first I drew according to the dimensions of the "architects", then you specified the dimensions according to the BTI documents, then the actual dimensions appeared, indicating the location of the riser.
Well, and besides, I reloaded and edited something. Happenes. I write a message, upload pictures through the forum loader, look in the preview - everything seems to be fine. I look after sending it - oops. A typo, a typo, an error, I missed a word, I typed the wrong word, I wrote the wrong number, there is something missing in the picture, I forgot to write something, I must add.
Well, I'm fixing it as quickly as I can. But I don’t know, maybe you have already grabbed the picture and saved it.

[renard]

renard, then I'll go through the posts one more time and copy the info.

Oh, this Yandex. I asked him for pictures about the gas riser behind the oven.
And he tossed a picture with a rounded corner of a table near the window.
In, almost the same as yours. The window is below the furniture, the width of the wall is just a little short so that the bottom row does not crawl out of the window.

So I also thought that we need to gradually think it over. Before the start of work.

Xa. When I was planning my own, the home Internet did not involve looking at pictures. Therefore, I bought such thick catalogs with variants of famous brands. I considered for a long time, chose, fell in love and ... lived in dreams with the chosen cuisine. I liked it, I liked it, I liked it ... Then suddenly bam! I'm tired of it. Sometimes after a week, more often after three months. And new noisks began ... until the chosen option got sick of it even in six months. I still live with him. ))

By the way, the frostbite, having found a mountain of kitchen appliances in the middle of the kitchen, declared from the doorway that all this could not be crammed here or there would be no working surfaces. Shchaz! I poked him with my finger and everything miraculously fit.

Ho oven yes, in a pencil case above a full-size washer. The most convenient location, IMHO. However, my footage is not 7 meters, of course.

I liked it, I liked it, I liked it ... Then suddenly bam! I'm tired of it.

here I am oh chOm)))