6 Smartest Areas to Spend Your Money in a Kitchen Remodel

Our biggest spends are ironically moving our electrical panel and all our plumbing and taking space from our utility room for pantry and fridge that doesn’t stick out. Super boring things since you don’t really see them, but it has given us the ability to completely change the floor plan and fit an island. Sometimes the biggest spends are the things you don’t see!

I agree with almost all of these, but I also agree with the comments below that chandeliers in the kitchen is a terrible idea. Right up there with rough stone on the wall behind the range. If you cook at all then grease is wafting around and getting all over everything, so how easy something is to clean should be a big consideration in designing a kitchen. I would also wave a red flag at gooseneck faucets that aim straight down and flat bottom sinks. With both water splatters everywhere. The faucet should aim water at a slight angle and the sink should have a slightly curved bottom or you'll be mopping up every time you use it.

I agree on all first 5, if you cook a lot, I would recommend a high quality hood fan, especially if it’s an open concept kitchen.

I would also emphasize a good work triangle (layout)

Sinks: there are a lot of new sink options that are worth investigating. For example... we went for a deeper single sink rather than a double.... this offers much more flexibility ... and, after all, we usually wash dishes in the dishwasher and do not need a separate rinse sink

Pretty good advice. I would add 3 more concepts that fall under the category of planning. 1) If possible, plan to have counters that are 3 to 6 inches deeper than the usual 25 inches. Most people “store” everything from cooking utensils countertop appliances to family photos along backsplashes. Don’t forget, your kitchen is first and foremost a “workshop” for preparing meals. Deeper counters are more functional. 2) Make sure you plan countertop “workstations” that are long enough. Ideally I shoot for at least 3 stations that are preferably 48” inches long for a total length of 12 feet excluding sinks, drain boards and cooktops. This provides separate “stations” for simultaneous food prep tasks and invites participation by multiple people in a single overall meal prep project. 3) Try to use as many drawers as possible for under-counter storage. Conventional base cabinets with doors and shelves require bending over and crouching to access…particularly difficult if you are older.

A good quality, spill-proof and easy-clean cook top, and a large pantry - a decent amount of pull-out pantry, or else a walk-in pantry, are my priorities. The lighting points you raised, and the drawer runners, ought to be standard by now.

I will keep my 30 year old stove , the oven work very well, it warms up fast . I saw other people doing kitchen renovations that regretted getting rid of their old stove. I will get laminate counters, they are inexpensive and bother free. I will go for a regular double stainless steel sink. When I sell my home the new owners can do what they want, and put any countertop or sink they prefer. The floor will be vinyl laminate, ceramic floors are too hard on the feet. I will splurge on drawers, hardware, cupboard that go to the ceilings and very good lighting everywhere.

Having used granite, quartz, marble and Corian in different kitchen countertop scenarios….we move FAR TOO FREQUENTLY!!….I will always choose granite. Never use marble unless you do NOTHING IN THE KITCHEN; those waterfall edges can chip if you live a normal life, too. Quartz and quartzite can stain badly and the old high end composite tops can really show some serious burn markings from the absent-minded placement of a too hot pot. Granite has its issues, too, but as a family that uses their kitchen to cook in A LOT - I’ll take the beautiful look, smooth, cool feel and pretty basic maintenance chores that come with granite. Will use NC granite, if I can locate any, in my upcoming Charlotte kitchen remodel…I like the concept of using a local natural stone….and for pity sake PLEASE let this be the last kitchen I have to remodel!!

all these kitchens are in homes where people are not worried bout $$$$. They have enough to customize on their own. Yes all people watch their pennies, but these kitchens are not the average house

Chandeliers in a kitchen may look good, but if you have actually cleaned a chandelier, you know it’s a completely impractical choice for a kitchen - unless of course, you don’t actually cook.

So....countertops, cabinets, hardware, faucet, lighting and cooktop. That is pretty much the kitchen...minus flooring and a fridge.

A good quality, spill-proof and easy-clean cook top, and a large pantry - a decent amount of pull-out pantry, or else a walk-in pantry, are my priorities. The lighting points you raised ought to be standard by now.

That "touch on/off" faucet sometimes works with stinkbugs- something to consider if you live in an area where they get in the house. Was watching a friend's place and the kitchen sink would start running at odd moments, as a bug crawled over the sensor.

Since I’m in the middle of my own kitchen nightmare, I would also add where to place the power outlets. Usually they are put right in the middle of the backslash. Since I’m going to be spending a lot more money for a full slab backsplash that matches the counter, I don’t want holes cut into the slab every few feet and see every outlet in my way too expensive remodeled kitchen. Just my opinion…

Awesome tips, thank you

great tips, missing the ubiquitious kitchen hood !!!..even for the occational cook

Well done. Thank you for sharing. Do you have any specific lighting videos?

Great video!👍🏻

Good advise. Thank you