These guidelines are an overview to develop a concept design based on the tenets of good design such as; safety, space planning, work flow and convenience as well as lifestyle.

1. Plan
   Draw the available space and an outline of the floor apace that could conceivably be covered with cabinetry.  In other words along walls, peninsulas and or islands bearing in mind thoroughfares, seating facilities and access to adjacent areas such as; dining room or meals areas.  Then apply the design rules to reflect your lifestyle and catering requirements.
2. Workflow
   Consider the basic workflow, i.e. vegetables to draining board, peel over the minor bowl, rinse in main bowl, chop up, then to the cooktop, serve and the used pot back to cooktop.  Wash, rinse, drain and put away the pots and utensils.  The workflow over the sink is important, in fact more so than whether you prefer to work to the left or right (if you want to avoid working over yourself).  Generally I advise the sink drainer at the cold end of the kitchen, then the minor bowl, then the major bowl with sufficient space between it and the cooktop to chop up and prepare for cooking.  That way, the main bowl is closest to the cooktop for draining and straining and also serves the clean up, as the used dishes and utensils usually end up between cooktop and sink.  You would then wash in the main bowl, rinse in the minor bowl and drain away from the cooktop and generally towards where the crockery and cutlery is stored.
3. Concept
   Develop a concept layout in keeping with the workflow required to prepare a normal meal.  Raw materials from fridge and pantry including vegetables and fruit to the sink and appliance centre for preparation such as peeling, slicing, dicing, coring, mixing and the like.  Transfer of mixtures into cooking utensils generally takes place at the sink because it’s easy to keep clean.
   
   The cooktop should be reasonably, but not too close to the sink. Ideally, you would like to chop, shred, crumb and so forth between the two.  Approximately 900 – 1200 of bench (certainly no less than 500mm) for preparation is ideal and at the same time close enough to the sink for straining, draining etc., without the need to walk over open floor space with hot pots.  The other side of the cooktop should have sufficient bench to serve the meal and is therefore subject to the number of meals to be served at any one time (on the average of course). Mind you, this is not always possible but worth bearing in mind.
   
   The plan for the space may also incorporate other areas such as secretaire/homework area, meals area, some people even sew or iron in the Kitchen.
   
   Dishwasher placement; the conventional placement is either side of the sink bowls. Avoid placing dishwashers in positions that preclude cabinets you want to off-load into being open at the same time as the dishwasher, otherwise you double-handle onto benches first, then into cabinets.  Also, try to place them to allow loading and hot plate access at the same time for in between courses clean-up.  You should however forego access to cooktop and dishwasher at the same time in order to provide sufficient bench space between cooktop and sink.  Note; the dishwasher does not have to be under the draining board and that the user should be able to stand between the tidy bin and the dishwasher to scrape dishes prior to loading.  Consider placing the dishwasher around the corner, it is of little significance whether you have a dishwasher tray beside you in one direction or the other.
   
   Avoid placing the dishwasher directly into a corner as it renders the corner space inaccessible.
   

Kitchen design rules

The following design rules were adapted from the Design Rules issued by the Kitchen and Bathroom Association to its Certified Kitchen Design Consultants (CKD).
These rules are included herein to underpin the previous topic and to give an understanding of the considerations given by Decor Kitchen Designers to the ultimate satisfaction of our clients.

1. Kitchen entrances should be 810mm (see Fig 1.) Note; some fridges require 803 sideways!
2. No entrance doors should open over appliances such as fridge, oven, sink, dishwasher or hotplate (see Fig,1.)
3. Distance between bench-tops used as work-space should be at least 1070mm and walk aisles 900mm (see Fig.1)
4. Overhead cabinets should be at least 300mm deep inside (enough to store full size dinner plates) and have adjustable shelving so that you can adjust the lower selves to suit your height.  (Handy hint; put tall items such as breakfast cereal packets on top) (see Fig.1.)
5. Base cabinets should be at least 530mm inside.  Note; some sinks and hotplates require more.
6. Clearance between overhead cabinets and benches should be no less than 380mm and up to 460mm
7. No two primary work centres (Sink, Fridge, Hotplate/Stove top) should be separated by a full depth cabinet such as; wall oven, appliance cabinet or freezer).
8. Sinks should have at least 600mm of bench-top length on one side and 450mm on the other.  Note; space over corners does not count.  (see Fig. 1.)
9. Two waste receptacles should be planned for garbage and recyclables (see Fig. 1.)
10. Dishwashers should be 530mm away from corners to allow access to both sides.  Note; corner cabinets with rotating shelves that retract the corner doors will permit access with an open dishwasher, in which case the dishwasher can be 300mm away from the corner.  (see Fig. 1.)
11. Preparation space should be adjacent to the sink and no less than 900mm wide. (see Fig. 1.)
12. Allow 380 mm long bench space within 1200mm from fridge as landing space (see Fig. 1.)
13. At least 75mm should be allowed at a wall end of the cook-top (pot handle clearance), and 380mm the other side as landing space.  Note; the wall end should have a flame-retardant surface unless the edge of the burner is at least 200mm away, particularly in the case of gas burners.  If large pans or a wok are to be used, an extra 100mm clearance is advisable.  (see Fig. 1)
14. Cook-tops under openable windows must be avoided unless far enough away to conform to gas regulations.  In the case of electrical cook-tops, space at the rear of the cook-top must be 75mm or more and the sill more than 600mm above.
15. At least 380 mm landing space should be provided next to wall ovens or above under-bench ovens that open into traffic aisles.  The same 380mm may be provided within 1220mm away in non-traffic areas (see Fig.  1)
16. Landing space of 380mm provided above, below or adjacent to microwave ovens.  (see Fig. 1)
17. Except those under benches, microwaves should be placed between bench-tops and eye level 900 to 1370mm off the floor.
18. Minimum required ventilation over cook-tops is 28.3 cubic meters per hour for every 100mm of hood length.
19. Ie: 600mm hood – 6 x 28.3 = 169.9 cubic metres per hour.
20. A 900mm hood – 9 x 28.3 = 254.9 cubic metres per hour.  Note; allowance should be made for losses in ductwork, cross draughts etc.  Canopies over islands require at least double.
21. Extraction systems over cooking appliances are essential to extract not only steam and fats in suspension, but combustion products from burning gas.  These should always be ducted, preferably to the atmosphere (although not mandatory)
22. Note; when cooking with oils and fats, these liquids vaporise and are sucked up with the steam and hot air.  The filters do not collect all of these fats.  Over time, these fats build up on rafters and become a potential fire hazard, particularly if there is a flare up on the hotplate.  The flames can be sucked up into the roof space and start a fire.
23. The distance from the top of a cook-top burner to the underside of a protected surface should be no less than 600 mm and for an unprotected surface, no less than 750mm.  Note; a range-hood is regarded as a protected surface as is the underside of a cabinet protected with a fire retardant surface such as cement sheet.  Over gas burners, protected surfaces shall not be less than 450mm from top of burner
24. The work triangle (from refrigerator to sink to cook-top) should be a total distance of 8000mm or less.  No single leg should be shorter than 1200mm nor more than 2700mm long (see Fig.  1)
25. No island, peninsula or table corner should intrude into the work triangle by more than 300mm (see Fig.  3)
26. Major traffic flow through the work triangle should be avoided.
27. Seating space at breakfast bars should allow 600mm wide per person (see Fig.  1)
28. Note; Meal areas, bench height bars integrated into kitchen cabinet work, in most instances suit up to 4 people.  If you have to seat more than 4, a freestanding table is a more efficient use of floor space.  This however, is not a hard and fast rule.  Usually an attached bench, seating more than 4 results in the unit being too long to walk around.  The length attached to the cabinets can’t be utilised for seating, whereas a table allows seating all around, allowing for better communication in the process.  When designing attached table height bars consider the space required for salads, condiments, conserves, bread basket as well as bread and butter plates, cups and saucers.
29. Knee space to be provided for:
30. 750 high table – 450mm,
31. 900mm high bench-top overhang – ideally 380,
32. 1100 high servery – 300 mm.  However, if heel rests provided on the stool 200mm will suffice.
33. Space required for benches to be sat at to a wall should be a minimum of 900mm if also a walk way, 600mm if not (see Fig. 1)
34. The area of natural light source (skylight or window) should be at least equal to 10% of the floor area of the kitchen living space.
35. Power points relative to sinks less than 20 litres per bowl should be at least 150mm away and 500mm away if larger than 20 litres.