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Donald Silvers discusses Kitchen Form and Function
This was not always the case. In years past, designers and cabinetmakers who designed kitchens were virtually unknown, since the builder or contractor was responsible for creating the kitchen and its cabinets, and often brought to the kitchen the same economy of means with which he or she built the rest of the house. For example, a ceiling height of 8 feet and three studs spaced 16 inches apart created the need for large quantities of plywood. The builder or contractor felt it was economically sound to use leftover plywood for kitchen cabinets so there would be no waste. The base cabinets were 22 inches deep and the wall cabinets were 11 to 12 inches deep. These cabinets - really just running shelves with doors - stubbornly resisted any form of change; base cabinets didn't change to a 24-inch depth until the development of dishwashers made it necessary.
Now the cabinetmaker can incorporate the newest of accessories the designer has specified, thereby making the cooks life a delight, fun, and of course, much easier. For example, there are drawers and roll-outs with hardware that gives the cook fingertip control, pantries that are only a foot wide yet 84 inches tall, providing enormous storage when pulled out of a wall cabinet with ease. More and more, the kitchen designer of today is drawing on the past and the present to create a future kitchen environment that looks and cooks beautifully. |
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