In the process of planning a new kitchen to go in a not-yet-built extension. (Digging has started so please don’t suggest changes to the floor plan - it’s too late!) As ever, some compromises are going to have to be made.
In an ideal world, we’d have a fridge-freezer, larder and eye level double oven. In the real world, this is going to lose us some worktop space. One of my plans has a larder to the right of the sink and dishwasher. The other leaves out a larder altogether.
If you don’t have a larder, where do you keep your food?
We don’t have anywhere else for a fridge-freezer to go - not a utility room, hall, or anywhere else. So that will be the unit next to the one housing the oven.
The hob and sink positions are fixed in my mind, i.e. I don’t want either on an island or peninsula. The dishwasher is next to the sink. The end unit of the breakfast bar contains bins.
We have had mixed messaging about whether we can have a built under double oven underneath an induction hob - it seems to depend on the designer and supplier/brand. We originally had a built under oven under the hob and a larder where the built-in oven is on these plans.
What do you think of these two layouts? Is there an obvious alternative? What mistakes am I making, and what would you change?
PS It will have a sloping roof and skylights but I can’t work out how to do that on the DIY planner….but it won’t be this dark in real life.