I am about to have a new kichen built from scratch. Whilst I have chosen the basics (materials, major appliances), and the layout is pretty much planned - there are a host of details that are yet to be decided.
Like - are perforated metal drawers good for 'hard' vegetable storage, what would make recycling (paper/cans/glass/food/cardboard) easier, what lighting is easiest to work under, and will I really use a 'breakfast bar'...
So - thinking of YOUR kitchen, what works particulaly well, what was a waste of money, and what would you change/buy given the chance?
For info - I eat mainly vegetarian, with some fish. I never deep fry, and rarely bake anything except pasta. The kichen will form part of an open-plan living area on the top floor of a 3 storey house. The washing machine is in a separate utility room and I do not have a TV. And I am in the UK (so it never really gets hot or cold).
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