Episode 58 Angles are bad
Paul McAlary critiques Dave and Rita’s angled kitchen design, highlighting inefficiencies like placing double ovens in corners, which wastes space. He eliminates angles and reorients the island and moves appliances for better functionality. Paul discusses the cost implications of using different cabinet brands, such as Fabuwood vs. Kraftmaid, and emphasizes the importance of a good design over minor cost savings. He also advises on flooring considerations, and offers to send revised designs. He suggests working with local contractors for installation.
Outline
Kitchen Design Issues and Initial Plan Review
- Mark Mitten criticizes the current kitchen design, describing it as outdated with angled cabinets.
- Paul McAlary reviews the plans sent to Dave, noting the uneven wall lengths and suggesting the island works better along the long way.
- Paul explains the inefficiencies of placing double oven cabinets in the corner, emphasizing the loss of space and functionality.
- Paul highlights the issues with the current countertop layout, particularly the unusable space created by the refrigerator and oven configurations.
Space Utilization and angled design flaws
- Paul discusses the dead space created by the current design, including angled areas that waste space.
- He points out the inefficiencies of the sink and dishwasher placement, creating more dead space and poor functionality.
- Paul mentions the countertop size on the island, noting it cannot be a continuous slab without a seam.
- Dave inquires about the pricing of a quartz countertop, and Paul explains the waste involved in using two slabs.
Countertop and Angled Island Design Considerations
- Dave describes the current island design with two levels, noting the bottleneck created by the trash rollout.
- Paul suggests a more efficient design with a single level island, reducing the bottleneck and improving functionality.
- Dave and Paul discuss the impact of the angled wall on the pantry, with Paul suggesting a different design to maximize space.
- Paul proposes reorienting the kitchen layout to improve the work triangle and reduce dead space.
Refrigerator and Oven Placement
- Dave asks about the feasibility of placing a double oven next to a refrigerator, and Paul confirms it is possible but not ideal.
- Paul explains the minor heat issues and the aesthetic concerns of having appliances next to each other.
- He suggests spreading out the appliances to give each person working at their station maximum space.
- Paul emphasizes the importance of keeping the refrigerator on the outside to avoid crowding the work area.
Flooring and Design Constraints
- Dave mentions the challenge of flooring, as replacing the tile would be costly.
- Paul explains the cost implications of flooring and the importance of selecting the right design to avoid outdated looks.
- Dave shares a quote from a flooring guy, and Paul finds it excessive, suggesting it might be inflated.
- Paul advises considering the flooring cost in the overall kitchen design to make the best investment.
Cabinetry and Design Preferences
- Dave and Paul discuss the differences between Fabuwood and KraftMaid, with Paul explaining the cost and quality differences.
- Paul suggests saving money by using less expensive cabinetry for the back of the island and moldings.
- Dave and Paul discuss the importance of having a contractor familiar with the new design to avoid issues during installation.
- Paul explains the process of working with a local contractor and the benefits of having a professional kitchen design.
Next Steps and Final Considerations
- Paul offers to send Dave a revised design with the island facing the table, considering the angled wall.
- Dave and Paul discuss the potential of a peninsula design instead of an island, which could work well with the current layout.
- Paul explains the importance of having a professional kitchen design to ensure the best functionality and value.
- Dave and Paul agree to think about the new approach and consider the next steps, including visiting the showroom and working with a local contractor.
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Paul
Paul’s bio from the magazine Kitchen and Bath Design News:
Paul McAlary possesses a voice that resonates far beyond the boundaries of Philadelphia’s western suburbs and the city’s prestigious Main Line – the location of his well-established Delaware Valley design firm.
McAlary, president and senior designer of Bala Cynwyd, PA-based Main Line Kitchen Design, is an internationally recognized kitchen design authority who has won more than a dozen local and national design awards, including being named a 2017 Viking Appliances Designer of Distinction.
Beyond his achievements as a designer, McAlary has also forged a burgeoning reputation as the creative force behind the “Main Line Kitchen Design Blog,” a unique online forum and social media resource that is read by more than 40,000 people each month and has been honored as one of the top kitchen design blogs in the world. Main Line Kitchen Design’s videos and blogs address a wide range of kitchen/bath-related topics aimed at sparking a constructive exchange of ideas among both consumers and design professionals.
McAlary, whose kitchens and comments often appear in trade magazines and on social media sites, is sometimes at odds with the kitchen design establishment, but he maintains a distinct sense of humor and is known as a fierce advocate for design standards, ethics and transparency in the kitchen design trade.
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