Lube of Sarasota
Kitchens With Spice
Today's modern kitchen is the centerpiece of the home.
In colonial days, the kitchen was so far from a social center that it was placed outside to keep open fires away from living spaces.
?
How times have changed! The kitchen is now the hottest place in the home-figuratively speaking, of course-as a prime gathering spot that blurs the line between utilitarian and social. It serves family meals and company cocktails. It holds a computer and a wine cave as well as pots and pans. And fresh new designs make it as much a showplace as the living room.
The American Institute of Architects recently surveyed 600 architectural firms across the country about kitchen trends. Overwhelmingly, the firms reported that their clients want bigger pantries, more integration with family space and more high-end features.
David Shay, a certified National Kitchen & Bath designer at Cook's Custom Cabinetry in Sarasota, explains that today's kitchen is "a place for people to gather, and you want it to look professional even if you don't cook. And we don't do any kitchens any more without incorporating a significant table or breakfast bar with seating."
?
New Spatial Relationships?
As kitchens become larger, the traditional work triangle of refrigerator, sink and range becomes outmoded. The space is simply too large for that compact design. Instead, designers are creating work zones for specific tasks such as food preparation, cooking and clean-up. Shay sees it as "a minimum of three work zones, where someone can stand and not be in the way of someone else."
Kitchen design here often follows European trends, which is why Bob Ostrowski of AlliKrist‚ Fine Cabinetry & Design expects that wall cabinets will decrease in those larger spaces. "Dishes are now going in drawers in lower cabinets," he says. "They let you adapt and put pieces of art in the kitchen." Ostrowski also moves the traditional placement of a microwave from upper cabinetry to microwave drawers below. That leaves space above for a dramatic hood or a tile or stone mosaic to create visual interest.
?
But not every kitchen is so spacious. Our region includes countless condominiums-many with fabulous views-but the space for renovation may be limited. Carol Kornak of Kitchens by Design has worked with many owners who need more storage. In that case, upper cabinets are essential. "Everybody's trying to take the soffits out of the overheads and putting in taller cabinets," she says.
For the same reason, Benito Alomia of Italian Cucine notes that the functionality of a cabinet is also essential. "We're seeing a European influence on cabinetry in the U.S., where the components are as important as the styling. The use of space is paramount," he stresses.
?
Back to Nature?
Kitchen designers repeat the same theme: Natural is in; synthetic is out. Stone, specifically granite, is the overall winner in counters and island work areas.
"Granite has almost become an obsession," says Ostrowski. "People expect to see it; they've made this beautiful natural material our standard in design." Not just granite, Ostrowski adds, but a more natural look for granite itself. "Honed granite, which takes the sheen out of it, allows the kitchen to be not only glamorous, but warmer," he says.
Alomia concurs. "In countertops, everyone is getting away from laminate," he says. "Granite is becoming more accessible in pricing and Corian doesn't have the natural beauty." New alternatives, however, are cropping up.? Alomia likes stained concrete, which he thinks "will outlast any other type of countertop. It's stained and sealed and comes in various finishes."
??
Kornak likes granite as well but raves about the newest terrazzo countertops, especially for non-traditional environments. "It's very cool. It dovetails with contemporary and retro, with interesting colors. You read about this in national magazines, but it's hard to find someone to do it locally. It was a neat thing for me to find a supplier here."
In flooring, the same natural trend shows up in marble tiles and hardwood floors as opposed to ceramics. Stone-like looks are especially popular in oversize, 18-inch tiles.
?
Drama Takes Two Sides
So which is currently hotter in kitchen design, traditional or contemporary? In Sarasota, designers say, the strong preference remains traditional. But, says Komak, "We're seeing a lot more requests for contemporary. Contemporary is smoother and simpler and the materials are different. Traditional is more about the line, moldings and details."
?
Kornak works with her clients to discover their personal favorite, and it's usually a combination. "When looking at magazines, you see strong statements in one direction or the other. In reality, people tend toward a blend," she says. "They might pick granite for a contemporary kitchen, for example, but with an eased edge so it's more contemporary looking. It's never hard and fast rules because that's not how people live."
Also popular is combining different woods or colors in cabinetry. The island work space might have one finish for a true furniture look, and the perimeter cabinetry might have another. The same is true of countertops, with the contrast between the main counters and the island or high-top bar.
??
Juan Luis Oliver of Lube of Sarasota is "using two things parallel now: lacquer kitchens and the wood grain, where the color is different than the original color of the wood, like a gray or reddish." For that, Oliver says, the company uses European oak that is more linear, with parallel lines.
?
Homeowners are choosing more exotic woods, like wenge, instead of traditional cherry and maple. "I'm seeing more cabinetry in exotic woods, walnut, some cypress, and quarter-sawn white oak, not typical like red oak," says Ostrowski. "The blade goes through and cuts it a certain way and it's just fabulous. It was used heavily in the arts and crafts days in bungalows and is starting to have a strong presence in the industry again."
?
Appliances and Accessories Go Upscale
Even occasional cooks want their kitchens to look professional, and that puts a strong emphasis on appliances. Induction cooking offers the professional look of gas even in areas where gas is not available, or in homes where families are concerned about a hot stove. The process? transfers energy magnetically through the pot to bring food quickly up to temperature, but the cooktop itself never gets hot enough to burn.
?
Convection cooking is becoming more sophisticated, often being combined as a convection/microwave unit. It's a particularly good option for smaller kitchens, says Kornak.? "Many people are coming from a home where they had double ovens, but in a condo we're now seeing the oven combined with a convection/microwave so they can bake in it and also microwave. It gives them the double oven for the times family and friends come over."
Extra touches include pot fillers that make it convenient to fill large pots for pasta and seafood. Plus, Shay considers water consumption a "huge personal trend. The consumer is more cognizant of the quality of water, so to filter out contaminants and bad taste we plan filtered water in almost every one of our projects."
??
Finally, one of the hottest trends in kitchens is...more kitchens.? For convenience, homeowners are adding refrigeration or a cooktop in secondary areas like a bedroom, entertainment area or pool house. Outdoor kitchens are a whole new genre that's putting full cooking capability near the patio and pool to take traffic out of the house.?
????Wherever it's happening, thoughtful new designs are putting the sizzle into kitchens for practical and entertaining reasons.
?
How times have changed! The kitchen is now the hottest place in the home-figuratively speaking, of course-as a prime gathering spot that blurs the line between utilitarian and social. It serves family meals and company cocktails. It holds a computer and a wine cave as well as pots and pans. And fresh new designs make it as much a showplace as the living room.
The American Institute of Architects recently surveyed 600 architectural firms across the country about kitchen trends. Overwhelmingly, the firms reported that their clients want bigger pantries, more integration with family space and more high-end features.
David Shay, a certified National Kitchen & Bath designer at Cook's Custom Cabinetry in Sarasota, explains that today's kitchen is "a place for people to gather, and you want it to look professional even if you don't cook. And we don't do any kitchens any more without incorporating a significant table or breakfast bar with seating."
?
New Spatial Relationships?
As kitchens become larger, the traditional work triangle of refrigerator, sink and range becomes outmoded. The space is simply too large for that compact design. Instead, designers are creating work zones for specific tasks such as food preparation, cooking and clean-up. Shay sees it as "a minimum of three work zones, where someone can stand and not be in the way of someone else."
Kitchen design here often follows European trends, which is why Bob Ostrowski of AlliKrist‚ Fine Cabinetry & Design expects that wall cabinets will decrease in those larger spaces. "Dishes are now going in drawers in lower cabinets," he says. "They let you adapt and put pieces of art in the kitchen." Ostrowski also moves the traditional placement of a microwave from upper cabinetry to microwave drawers below. That leaves space above for a dramatic hood or a tile or stone mosaic to create visual interest.
?
But not every kitchen is so spacious. Our region includes countless condominiums-many with fabulous views-but the space for renovation may be limited. Carol Kornak of Kitchens by Design has worked with many owners who need more storage. In that case, upper cabinets are essential. "Everybody's trying to take the soffits out of the overheads and putting in taller cabinets," she says.
For the same reason, Benito Alomia of Italian Cucine notes that the functionality of a cabinet is also essential. "We're seeing a European influence on cabinetry in the U.S., where the components are as important as the styling. The use of space is paramount," he stresses.
?
Back to Nature?
Kitchen designers repeat the same theme: Natural is in; synthetic is out. Stone, specifically granite, is the overall winner in counters and island work areas.
"Granite has almost become an obsession," says Ostrowski. "People expect to see it; they've made this beautiful natural material our standard in design." Not just granite, Ostrowski adds, but a more natural look for granite itself. "Honed granite, which takes the sheen out of it, allows the kitchen to be not only glamorous, but warmer," he says.
Alomia concurs. "In countertops, everyone is getting away from laminate," he says. "Granite is becoming more accessible in pricing and Corian doesn't have the natural beauty." New alternatives, however, are cropping up.? Alomia likes stained concrete, which he thinks "will outlast any other type of countertop. It's stained and sealed and comes in various finishes."
??
Kornak likes granite as well but raves about the newest terrazzo countertops, especially for non-traditional environments. "It's very cool. It dovetails with contemporary and retro, with interesting colors. You read about this in national magazines, but it's hard to find someone to do it locally. It was a neat thing for me to find a supplier here."
In flooring, the same natural trend shows up in marble tiles and hardwood floors as opposed to ceramics. Stone-like looks are especially popular in oversize, 18-inch tiles.
?
Drama Takes Two Sides
So which is currently hotter in kitchen design, traditional or contemporary? In Sarasota, designers say, the strong preference remains traditional. But, says Komak, "We're seeing a lot more requests for contemporary. Contemporary is smoother and simpler and the materials are different. Traditional is more about the line, moldings and details."
?
Kornak works with her clients to discover their personal favorite, and it's usually a combination. "When looking at magazines, you see strong statements in one direction or the other. In reality, people tend toward a blend," she says. "They might pick granite for a contemporary kitchen, for example, but with an eased edge so it's more contemporary looking. It's never hard and fast rules because that's not how people live."
Also popular is combining different woods or colors in cabinetry. The island work space might have one finish for a true furniture look, and the perimeter cabinetry might have another. The same is true of countertops, with the contrast between the main counters and the island or high-top bar.
??
Juan Luis Oliver of Lube of Sarasota is "using two things parallel now: lacquer kitchens and the wood grain, where the color is different than the original color of the wood, like a gray or reddish." For that, Oliver says, the company uses European oak that is more linear, with parallel lines.
?
Homeowners are choosing more exotic woods, like wenge, instead of traditional cherry and maple. "I'm seeing more cabinetry in exotic woods, walnut, some cypress, and quarter-sawn white oak, not typical like red oak," says Ostrowski. "The blade goes through and cuts it a certain way and it's just fabulous. It was used heavily in the arts and crafts days in bungalows and is starting to have a strong presence in the industry again."
?
Appliances and Accessories Go Upscale
Even occasional cooks want their kitchens to look professional, and that puts a strong emphasis on appliances. Induction cooking offers the professional look of gas even in areas where gas is not available, or in homes where families are concerned about a hot stove. The process? transfers energy magnetically through the pot to bring food quickly up to temperature, but the cooktop itself never gets hot enough to burn.
?
Convection cooking is becoming more sophisticated, often being combined as a convection/microwave unit. It's a particularly good option for smaller kitchens, says Kornak.? "Many people are coming from a home where they had double ovens, but in a condo we're now seeing the oven combined with a convection/microwave so they can bake in it and also microwave. It gives them the double oven for the times family and friends come over."
Extra touches include pot fillers that make it convenient to fill large pots for pasta and seafood. Plus, Shay considers water consumption a "huge personal trend. The consumer is more cognizant of the quality of water, so to filter out contaminants and bad taste we plan filtered water in almost every one of our projects."
??
Finally, one of the hottest trends in kitchens is...more kitchens.? For convenience, homeowners are adding refrigeration or a cooktop in secondary areas like a bedroom, entertainment area or pool house. Outdoor kitchens are a whole new genre that's putting full cooking capability near the patio and pool to take traffic out of the house.?
????Wherever it's happening, thoughtful new designs are putting the sizzle into kitchens for practical and entertaining reasons.