2003 Kitchen Of The Year
The response to our Viking Kitchen of the Year contest was overwhelming. After long nights and heated debate, we present the best of the best.
|WINNER: Shanon Steele
2003 Viking and D Home Kitchen of the YearViking Kitchen of The Year
Shanon Steele wins $500, a private event for 10-15 people at the Viking Culinary Arts Center, and a cooking lesson at the Viking Culinary Arts Center.
Designed to maintain the integrity of their 1936 home in the Swiss Avenue Historical District, Shanon and Mike Steele’s 2003 Kitchen of the Year is a seamless combination of modern Viking technology and elegant design. Retro-inspired cabinets and chrome hardware are perfect complements to Viking’s sleek Designer Series double oven and refrigerator. Shanon does all of her cooking on a Viking Professional Series cooktop accented by an ornate hammered-tin backsplash. French country touches throughout soften the design. Wedgwood blue-and-white toile curtains flank an ample row of paned windows, echoed in the glass-fronted cabinets. Furniture details such as the camphor wood Chinese wine table and the white antiqued china cabinet update the design while highlighting the home’s heritage. Hardwood floors and a neutral-colored sea grass rug aid easy clean-up. Above it all, light from a crystal drop chandelier will reflect Viking quality for years to come. All Viking products available at Factory Builder Stores, 512 E. Dallas Rd., Ste. 500, Grapevine. 817-410-8868.
Jeff Fairey wins $250; a visit to D Home, including lunch with the editors; and a cooking lesson at the Viking Culinary Arts Center.
Jeff Fairey of Vintage Contemporaries designed this Craftsman-inspired kitchen with the same attention to detail and sleek styling that go into each Viking product. Custom cabinets of quarter-sawn white oak and granite countertops frame the timeless style of a Viking range and dishwasher, both outfitted in stainless steel. Period paint colors, wood details, and handmade olive tiles with a crackle finish impart an Arts & Crafts feel. For functionality, the designer chose a butcher-block top for the food-prep island and an easy-to-clean stained and scored concrete floor. Reflecting the latest trends in design, a butler’s pantry with seeded-glass inserts brings the look of furniture into the kitchen. All electrical outlets are positioned out of sight for uninterrupted visual flow along the tiled backsplash. Finally, a stainless steel shelf hangs over the Viking gas range, tying appliances and design materials together in graceful symmetry. All Viking products available at Capitol Distributing, Inc., 1921 Record Crossing Rd. 214-638-2681.
Deborah Kisver wins a cooking class at the Viking Culinary Arts Center.
Ira and Deborah Kisver have a Viking kitchen of convenience and style. Beneath the arched stone centerpiece, a Viking cooktop anchors the room and is flanked by easily accessed spice nooks and eye-catching tile work. Cabinet fronts colored to match the dcor impart harmony, and custom features such as the microwave garage and hidden storage shelf for small appliances ensure a pleasing, uncluttered space. Cooking is easy with a Viking double oven, convenient Viking warming drawer, and glass-front veggie bins located in the food prep island. All Viking products available at Zetley Distributors, 4121 Lindbergh Dr., Addison. 972-991-9915.
Tips for Designing the Perfect Kitchen
Put your money where it counts. Dedicate more of the budget to high-quality kitchen appliances. They’re the hardest working parts of the kitchen, and you’re going to have these products for a long time.
Think about how you use your space. A master baker needs different appliances, work spaces, and space planning than someone who just warms up soup. And when it comes to entertaining, kitchens are nearly as important as living rooms and backyards. Make sure you have enough room to accommodate guests.
Don’t forget to factor in resale potential. Don’t install a 24-inch oven if the standard in your neighborhood is the 30-inch model.
Pay close attention to the placement of appliances. Allow at least 12 inches of space on each side of the range, preferably using a heat-resistant material. Keep ovens and microwaves below shoulder level. Place the dishwasher next to the sink for easy loading. Keeping the range and sink close together allows you to monitor what’s cooking while you’re preparing other ingredients or cleaning up.
Make sure your work triangle actually works. Use the 26-foot rule: the perimeter of the work triangle should be at least 12 feet long but not more than 26. Each side should be at least 4 feet long, but no longer than 9 feet. (Your mother may remember the old 22-foot rule, but it doesn’t work as well in today’s larger homes.) Route traffic patterns away from the work triangle.
Don’t waste space. Slide-out racks increase storage and provide access to the deepest recesses of every cabinet, and multi-tiered lazy Susans make those corner cabinets useful again.
Sizing Standards for the Average Kitchen
Prep-area countertops: 36 inches high, 36 inches of usable space, close to water source
Oven-side counter space: 15 inches
Refrigerator landing space: 15 inches on the handle side or within 48 inches
Countertop to wall cabinets: 15 to 18 inches clearance
Cooktop landing space: 18 inches on each side
Microwave landing space: 15 inches
Sink landing space: 24 inches on the dish-washer side and 18 on the other
Cooktop clearance: 24-30 inches above the cooking surface
Working counter space: 16 inches deep and 132 usable linear inches
Glassware shelves: 6 inches between shelves