How To Design An Optimal Kitchen

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[@Cathy-xi8cb]

Ease of storage and cooking makes a difference. I have worked in the homes of ill/disabled people in Section 8 (subsidized) housing, and when they have fridge space for the frozen food they can buy at Target and long-lasting fruit like apples, they eat better. When they have to go under the bed to get a cooking pot, they get fast food instead. When there are serving-sized meals in the freezer, and a microwave available, they'd eat that instead of a deli sandwich. I have a friend with a tumble-down kitchen (all the house they could afford) and they are exhausted by cooking. They struggle to pay the mortgage. They turn their shower on with a socket wrench. If you have a great kitchen and have emotional or mental issues, no amount of organization will make you eat those apples.

[@tealkerberus748]

Oh, and one more thing. If you're designing a farm kitchen - not the design trend, but the functionality of growing most of your own food and needing a kitchen where you can process and store it - a separate handwash station like you'll find in commercial kitchens is worth having. The kitchen sink is not built for washing hands. A basin with a wall-mounted liquid handwash dispenser and a hygienic way to dry your hands after washing them will make everything else easier.

[@kristinnelson-patel442]

I think there *are* concrete things that help make a kitchen healthier- in particular, appliance and pantry functionality that supports avoidance of food waste and prolonging the shelf life of fruits and vegetables. Good and easily maintained water filter systems are another example. Good ventilation to the outside is also super important, and often overlooked.

[@dahut3614]

Okay, I'll get all new concrete appliances, then.

[@tealkerberus748]

Can we have more conversation please about expanding the concept of the triangle? Because we don't just use the sink, the stovetop, and the fridge in a kitchen! What about the oven when it's separate from the stovetop? What about the rice cooker, the bread machine, the sandwich toaster, and all the other devices we use for cooking particular meals? What about the dishwasher? What about the bench space we use for chopping, mixing, and assembling foods before we cook them? What about the PANTRY? We need to expand our conception of optimising kitchen layouts to have a realistic representation of what we're actually doing there. It's not the 1950s any more.

[@jlynnyay]

What a cool discussion. I like that sink idea with the offset drain.

[@darlene19668]

Reality…oh so much info…so useful…down to earth….continue with all the right options for all budgets, layouts, as well as aesthetics….but when the dust settles and get down to how the cow really eats the cabbage you have to love it. You offer clients as well as us KZbinrs- ideas, imaginative options, and function-ability….keep doing you it’s working🎉 Thumbs up all day everyday👍🏻👍🏻👍🏻👍🏻 Be so very blessed👏🏻👏🏻👏🏻 Give Gammy big ole hug🫶🏻💗💐

[@ryansoo4000]

Hello. While this was an informative video, I think you missed the “Mark” (couldn’t resist) by titling the video as a way to have a “healthy” kitchen because when I think of health I think of ways to keep yourself from getting sick and not necessarily functionality, accessibility or efficiency. Therefore, I was expecting the video to be about choosing countertops that are non-porous so they don’t soak up liquids that can promote bacteria growing on the surface, installing touchless faucets and soap dispensers and using different non-porous cutting boards for meats, vegetables and baking to prevent cross-contaminations. Perhaps you could do a follow-up video focusing on “healthier material choices” rather than design?

[@MTKDofficial]

Good point