Renovating Kitchen - What are some things you did, you wish you had done or not done

Pantry shelving/organization, really can't have too much. I have a whole upper cabinet just for spices and seasonings, my plan is to gut and rebuild the pantry to add custom lighting and much better use of the space. Also going to build a rolling island as well as build a lower cabinet with a butcherblock top just for my fiancée's baking stuff.

Get the counter tops that you want and dont worry about cost, within reason. I did butcher block myself in 2022 to save some coin. I got so fed up with it I replaced it with quartz earlier this year.

Install roll out shelves so you will have full utilization of all the space. No more bending down on your knees to find somethign at the back of the bottom shelf. Doing this will double your space plus make it a snap to find everything on the shelf without crawling around on your knees.

Ya know that half shelf in the middle of the cabinet that cannot be used because it is so far back you can't get to it without crawling on your knees, a full shelf that is on rollers will solve that problem.

Google shelves roll out brackets. The cost should be less than $50 per cabinet plus whatever labor is involved.

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Renovating Kitchen - What are some things you did, you wish you had done or not done

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I'm in the process of designing my house plans, and this is some of what I have provided to my architect (and some of these serve simply as a reminder for myself when I am dealing with different trades):

* All countertops: Quartzite, 3 CM (Current house Marseille MDS Stone) for Kitchen and Scullery
* All other countertops: Corian / Dolomite or Porcelain for Dog Room, Laundry Room, Bathrooms, Bar Nook (still evaluating / no firm decision made)
* Edge profile: straight edge
* I’m planning on a 12' × 6' island with seating for four
* Island to have extended overhang
* Utilize I-Brace support bracket in place of a corbel on large island overhang
* Turn any dead space into storage (add tip ons to what would typically be a non-functional paneled end and create storage within that, i.e., adjustable shelving)
* On the seating side of the island, include base cabinets beneath the countertop overhang
* No seam on quartzite slabs if possible; if required, place seams in low-visibility areas
* 42” to 48" clearance between the kitchen countertop (range/cooktop wall) and the island bar
* Sink centered on the island bar, with a double trash pull-out to the left of the sink and paper towel holder, and the dishwasher to the right
* If space allows, include a vertical cabinet on the far left side of the island for storing cookie sheets and baking pans

* Kitchen triangle (sink, range/oven, dishwasher + refrigerator)
* 42” to 48” walkway around and from kitchen island to appliances
* 2 x 6 to allow for full recess a full-depth fridge
* Built-in refrigerator / freezer
* Built-in bar nook with sink and under-counter ice maker
* Include a floor drain under the ice maker to accommodate potential overflow or maintenance drainage.
* Butler’s Pantry and Scullery
* Large Scullery dedicated to appliance storage
* Built in microwave OR microwave built into island bar
* Hot water dispenser at sink

When we remodeled ours 20 years ago, shortly after I regretted not knocking out the wall and completely opening up the floor plan. Now I’m glad I didn’t.

Bottom line, glad I kept the wall between the kitchen and living area. No longer a fan of the open floor plan, and think they’re trending downward.

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My wife uses our double ovens 1-2 times a week. She loves to bake and cook. It was a non-negotiable when we first bought the house.

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You can arrange 3 racks in an oven, (for anything but a dutch oven or something tall) to hold 3-6 dishes.

Glad your wife likes hers, but (as an example) a large percentage of families with two kids also buy SUVs that seat 9 "just in case," and things like that. Everyone has to be realistic about their use cases.

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we deleted double wall ovens and went with a 36” 6-burner range with large single oven, game changer

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Any microwave as in a single oven and microwave in the wall?

I have a very small one that I don't use often. I'm debating including one in my island bar, or scullery. Or, just keep my small one that I have in my current pantry, and using this one in my new butler's pantry.

Did you go with Capital for your 36" 6-burner range with oven?

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You can go see them at Menzie Stone in BR

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I'll certainly go take a look.

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we don’t have a microwave so can’t help there…no use for it.

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Almost the same here. If I have left overs, I tend to warm them up in the oven.

Unless it is a pasta with a sauce -- that's when I will use a microwave.

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We went with Blue Star on the range, Campos in Metairie has them on the floor to look at

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Great brand. the recommendations!