Kitchen Planning Guide

Kitchen planning fundamentals

A kitchen is a workflow wrapped inside joinery.

The strongest kitchens are not planned as cabinet elevations first. They begin with how the client cooks, stores food, moves through the space and uses appliances. Once that workflow is clear, cabinetry, services, lighting and materials can be coordinated around it.

Four things to resolve early

01 · Workflow

Zones + movement

Storage, preparation, washing and cooking should connect naturally without creating traffic conflicts.

02 · Appliances

Exact models

Appliance dimensions, ventilation and service requirements directly control the joinery around them.

03 · Services

Power + water

Plumbing, extraction and electrical requirements should be coordinated before cabinetry is fabricated.

04 · Details

Junctions + finishes

Worktop edges, fillers, shadow gaps, handles, splashbacks and lighting determine whether the kitchen feels resolved.

Quick reference · common coordination points

Element	Coordinate with	Common mistake
Island	Circulation, stools, pendants, power, sink/hob	Island sized for appearance but leaves poor aisles
Fridge	Housing, ventilation, hinge side, wall clearance	Door cannot open far enough to remove drawers
Oven stack	Cabinet height, ventilation, power, landing space	Appliances set too high or door clashes with circulation
Sink cabinet	Sink, trap, bins, filter, tap, dishwasher	Too many systems expected to fit inside one cabinet
Hob + hood	Extraction, clearances, power/gas, wall cabinets	Duct route considered after cabinetry is designed
Worktop	Slab size, seams, cut-outs, overhangs, support	Seam-free design exceeds available slab dimensions

Example · Kitchen island

Design the island as a complete system.

Coordinate the cabinet modules, worktop slab, seating overhang, stool positions, pendant centreline, electrical supply and any sink or hob on the same drawing. If each is decided independently, the island quickly becomes a collection of small misalignments.

01 · Start with the kitchen brief

01Confirm who uses the kitchen and how often they cook.

02Ask how many people typically cook at the same time.

03Identify whether the client entertains frequently.

04Confirm appliance preferences before fixing cabinet dimensions.

05Ask about pantry, bulk storage and countertop-appliance needs.

06Confirm whether dining, breakfast seating or an island is required.

07Record waste / recycling requirements.

08Agree the visual direction, material palette and budget before detailed specification.

Kitchen planning note

A good kitchen brief is about behaviour, not just style. Two clients with identical rooms can need completely different kitchens.

02 · Survey the existing conditions

01Measure all walls, openings and ceiling heights.

02Locate windows, doors, columns, beams and structural walls.

03Record door swings and clear openings.

04Locate visible water, waste and gas connections.

05Locate electrical panel and existing power points.

06Record extract / ventilation routes where visible.

07Measure floor level changes and thresholds.

08Photograph risers, meters, service cupboards and existing appliance connections.

Kitchen planning note

Coordinate this part of the kitchen with the full drawing package and verify manufacturer-specific requirements before issue.

03 · Plan the kitchen zones

01Organise storage, preparation, cooking, washing and serving zones logically.

02Keep frequently used items near the activity they support.

03Reduce unnecessary crossing between fridge, sink and cooking zones.

04Allow multiple users to work without blocking one another where possible.

05Keep tall units from overwhelming key sightlines.

06Place bin / recycling storage near preparation and sink zones.

07Coordinate pantry storage with grocery unloading route.

08Plan serving / plating space close to dining areas.

Kitchen planning note

The classic work triangle can be useful, but it is not a universal rule. Design around real zones, circulation and the number of users.

04 · Circulation + clearances

01Check clear aisle widths between opposing cabinetry.

02Allow enough space for appliance and cabinet doors to open fully.

03Check that open dishwasher doors do not block key circulation.

04Check fridge-door swing and drawer pull-out clearance.

05Allow working space around islands and peninsulas.

06Check seating clearances behind stools or chairs.

07Avoid creating pinch points at entrances.

08Verify circulation requirements against local accessibility standards where applicable.

Kitchen planning note

Clearances should be checked with doors and drawers open, not only when every cabinet is closed.

05 · Base cabinets + drawers

01Prioritise drawers for frequently used cookware and utensils.

02Coordinate internal drawer widths with the items being stored.

03Allow for sink bowl and plumbing inside sink cabinets.

04Check waste bins fit within the intended cabinet.

05Coordinate hob / cooktop clearance above drawers.

06Use corner solutions only where they genuinely improve access.

07Check plinth / toe-kick height and depth.

08Coordinate handles or handleless profiles with adjacent doors and appliances.

Kitchen planning note

Coordinate this part of the kitchen with the full drawing package and verify manufacturer-specific requirements before issue.

06 · Tall units + pantry

01Group tall cabinetry where possible for a calmer elevation.

02Coordinate fridge / freezer housing with manufacturer ventilation requirements.

03Check oven and microwave mounting heights.

04Provide accessible pantry storage rather than overly deep shelves.

05Use internal drawers or pull-outs where deep pantry cabinets are required.

06Coordinate appliance doors with adjacent cabinet handles.

07Allow service access behind integrated appliances.

08Check cabinet height against ceiling, cornice and shadow-gap details.

Kitchen planning note

Coordinate this part of the kitchen with the full drawing package and verify manufacturer-specific requirements before issue.

07 · Wall cabinets + open shelving

01Set wall-cabinet height based on user reach and worktop clearance.

02Coordinate cabinet depth with extractor and appliance requirements.

03Avoid low cabinets that obstruct preparation space.

04Check door lift / swing against ceiling and adjacent walls.

05Plan internal shelf spacing around actual stored items.

06Use open shelving selectively in high-use grease / cooking zones.

07Coordinate under-cabinet lighting before fabrication.

08Check visual alignment with tall-unit and window head heights.

Kitchen planning note

Coordinate this part of the kitchen with the full drawing package and verify manufacturer-specific requirements before issue.

08 · Island + peninsula planning

01Confirm the island has a clear purpose: prep, cooking, washing, storage, seating or serving.

02Check aisle widths on every side.

03Coordinate island length with cabinet module sizes.

04Check stool count and comfortable seating width.

05Allow knee space beneath seating overhangs.

06Coordinate sinks / hobs with structural and service routes.

07Provide power where required and locally compliant.

08Check pendant locations against the final island centreline.

Kitchen planning note

An island should earn the space it occupies. If it damages circulation or creates unusable corners, a peninsula or clear floor may work better.

09 · Worktops

01Select worktop material based on heat, stain, scratch and maintenance requirements.

02Confirm slab / sheet sizes before setting long uninterrupted runs.

03Plan seams away from visually dominant or high-stress locations where possible.

04Coordinate cut-outs with sink, hob and tap manufacturer data.

05Confirm edge profile.

06Detail waterfall ends or mitred edges where used.

07Coordinate upstands / splashbacks and wall finishes.

08Check support requirements for large overhangs.

Kitchen planning note

Confirm slab sizes early. A worktop concept that depends on an impossible seamless slab will need redesign later.

10 · Sinks + taps

01Choose sink size based on client habits and available cabinet width.

02Confirm undermount, inset, integrated or apron-front installation.

03Coordinate sink bowl depth with cabinet storage and plumbing.

04Locate tap so the spout reaches the basin correctly.

05Check tap handle movement against splashback / wall.

06Coordinate filtered, boiling or sparkling-water systems if used.

07Allow space for waste disposer / filtration systems where applicable.

08Provide service access beneath the sink.

Kitchen planning note

Coordinate this part of the kitchen with the full drawing package and verify manufacturer-specific requirements before issue.

11 · Hob + cooking zone

01Confirm hob / cooktop size early.

02Coordinate manufacturer clearances from combustible materials.

03Provide usable landing / preparation space near the hob.

04Avoid placing the hob too close to tall units or walls.

05Coordinate pan-drawer storage below or nearby.

06Check controls remain accessible.

07Coordinate gas supply only where permitted and designed by appropriate professionals.

08Verify electrical load / supply requirements with the electrical professional.

Kitchen planning note

Cooking appliances bring heat, ventilation and electrical or gas requirements together. Coordinate them as one system.

12 · Ovens + specialist appliances

01Confirm exact oven, combi, steam, warming drawer and microwave models.

02Coordinate appliance stack dimensions using current manufacturer data.

03Set mounting heights for ergonomic use.

04Allow ventilation gaps required by the manufacturer.

05Check door openings against circulation.

06Provide nearby landing space for hot trays.

07Coordinate dedicated electrical supplies.

08Allow access for removal, servicing and replacement.

Kitchen planning note

Coordinate this part of the kitchen with the full drawing package and verify manufacturer-specific requirements before issue.

13 · Fridge + freezer planning

01Confirm integrated vs freestanding appliance type.

02Check exact appliance and housing dimensions.

03Allow required side / rear / top ventilation.

04Check door swing and hinge side.

05Ensure drawers can extend fully without hitting walls or handles.

06Locate fridge near food-preparation and grocery-unloading zones.

07Coordinate water connection for ice / water dispensers where needed.

08Provide service access for isolation valves and power.

Kitchen planning note

Coordinate this part of the kitchen with the full drawing package and verify manufacturer-specific requirements before issue.

14 · Dishwasher + laundry appliances

01Locate dishwasher close to the sink.

02Check open dishwasher door does not trap the user inside the work zone.

03Coordinate integrated front-panel dimensions.

04Confirm plumbing and power locations.

05Provide adequate ventilation where appliances are enclosed.

06Coordinate washing machine / dryer requirements if located in kitchen joinery.

07Check service access and removal route.

08Verify appliance noise levels where kitchens are open-plan.

Kitchen planning note

Coordinate this part of the kitchen with the full drawing package and verify manufacturer-specific requirements before issue.

15 · Extraction + ventilation

01Confirm whether ducted or recirculating extraction is intended.

02Coordinate hood width and position with the cooking appliance.

03Check manufacturer mounting height above hob.

04Plan the duct route before ceiling / cabinet design is final.

05Keep duct runs as efficient as possible within specialist guidance.

06Coordinate external termination and building permissions where required.

07Check make-up air / ventilation requirements where applicable.

08Coordinate decorative hoods with cabinetry and lighting.

Kitchen planning note

Extraction should be resolved before the ceiling and cabinetry are complete. A beautiful hood with nowhere sensible to duct is a common late-stage problem.

16 · Lighting

01Provide strong task lighting to worktops.

02Coordinate downlights so the user does not cast their own shadow over the work surface.

03Use under-cabinet lighting where appropriate.

04Coordinate pendants with island / table centrelines.

05Keep decorative fittings clear of cabinet doors and extractor zones.

06Use consistent colour temperature across connected kitchen lighting.

07Specify appropriate CRI where food and material rendering matters.

08Separate general, task and decorative lighting controls where useful.

Kitchen planning note

Kitchen task lighting should illuminate the worktop, not the top of the user's head.

17 · Electrical + power

01Locate countertop sockets based on actual appliance use.

02Coordinate sockets with splashback modules and grout lines.

03Provide dedicated supplies for appliances where required.

04Coordinate fridge, dishwasher, ovens, hob and extractor supplies.

05Provide island power only with a compliant route.

06Coordinate USB / charging points if requested.

07Keep switches and isolators accessible.

08Have loads, circuits, protection and code compliance verified by the electrical professional.

Kitchen planning note

Electrical requirements vary by jurisdiction. Use this guide for placement intent, then coordinate actual circuits and compliance with the qualified electrical professional.

18 · Splashbacks + wall finishes

01Coordinate splashback height with wall cabinets and extractor.

02Check heat suitability behind cooking zones.

03Plan stone / slab joint locations.

04Coordinate tile set-out with sockets and cabinet edges.

05Avoid tiny tile cuts around visible sockets.

06Specify edge trims / returns where required.

07Coordinate sealant colour.

08Check maintenance requirements for porous materials.

Kitchen planning note

Coordinate this part of the kitchen with the full drawing package and verify manufacturer-specific requirements before issue.

19 · Materials + finishes

01Use moisture- and heat-appropriate cabinet materials.

02Check veneer grain direction and sequence.

03Specify durable internal cabinet finishes.

04Coordinate timber, stone, metal and paint undertones.

05Confirm sheen levels.

06Use samples to review finishes under the actual lighting where possible.

07Check finish durability around handles and high-touch areas.

08Record approved samples as the fabrication reference.

Kitchen planning note

Coordinate this part of the kitchen with the full drawing package and verify manufacturer-specific requirements before issue.

20 · Joinery details

01Provide plans, elevations and sections for custom kitchen joinery.

02Dimension cabinet widths and key heights.

03Show internal storage where it affects fabrication.

04Coordinate appliance housings and ventilation.

05Show handle / pull / profile details.

06Detail plinths, fillers, end panels and shadow gaps.

07Show worktop thickness and edge profiles.

08Coordinate LED channels, drivers and cable routes.

Kitchen planning note

Custom kitchens should be drawn in enough detail to price and fabricate, while construction, structural support and final fabrication remain coordinated with the specialist joiner / fabricator.

21 · Kitchen drawing package

01General arrangement plan.

02Dimension / setting-out plan.

03Floor finish plan.

04Reflected ceiling / lighting plan.

05Electrical / power plan.

06Plumbing / connection-point plan.

07Kitchen elevations for every critical run.

08Joinery sections and details.

09Worktop / stone setting-out where required.

10Appliance and finish schedules.

Kitchen planning note

Coordinate this part of the kitchen with the full drawing package and verify manufacturer-specific requirements before issue.

22 · Specification checklist

01Cabinet carcass material / finish.

02Door / drawer front material and finish.

03Handles / hardware.

04Worktop manufacturer / material / finish / thickness.

05Splashback material.

06Sink manufacturer / model.

07Tap manufacturer / model / finish.

08Appliance manufacturer / model numbers.

09Lighting references.

10Internal accessories / organisers.

11Plinth / trim / filler details.

12Supplier, lead time and approved sample references.

Kitchen planning note

Coordinate this part of the kitchen with the full drawing package and verify manufacturer-specific requirements before issue.

23 · Pre-issue QA

01Every appliance is based on current manufacturer data.

02Appliance openings match joinery dimensions.

03Door / drawer / appliance swings are conflict-free.

04Sink and plumbing coordinate with cabinet internals.

05Hob and extractor align.

06Lighting aligns with the actual work zones.

07Sockets do not clash with splashback joints or joinery.

08Island dimensions coordinate across plan, elevations and worktop drawings.

09Worktop seams and cut-outs are resolved.

10Ventilation and service access are shown.

11Finish codes match the specification.

12All specialist electrical, gas, ventilation and plumbing requirements are flagged for verification.

Kitchen planning note

Before issue, review the plan, elevations, appliance schedule, joinery details, electrical plan and plumbing plan together. Kitchens fail when one of these gets updated without the others.

Kitchen Planning Guide