6 kitchen layouts every agent should know
An agent who’s able to visualize the potential of a kitchen can help buyers in improving and upgrading existing spaces. To do that, you have to know these basic kitchen layouts.
Before selecting colors, floor and backsplash tiles, and hardware for cabinets, and before considering appliance models, sizes or finishes, a kitchen — whether it’s brand new or a renovation project — must function as a workspace.
With the endless choices and combinations of materials, the number of decisions involved in kitchen planning can be overwhelming. Simple rules of design to keep in mind are balance and symmetry, focal points, scale and proportion. These are things a kitchen designer can assist with using computer drawings and sketches.
No matter how much imagination your clients bring to their kitchen design process and how extensive their research is, the kitchen in the home they’re listing and selling should be appropriate for the space and the type of house.
As a real estate agent, knowing a few terms that apply to kitchen descriptions will definitely come in handy. Beyond “eat-in kitchen” and “chef’s kitchen,” there are six different styles that define the space and will impress your sellers and buyers.
There is no one ideal kitchen plan or layout for every buyer or for each apartment or house. All plans can be modified or refined to meet the needs of the buyer. However, a carefully planned and executed kitchen will be an invaluable tool in selling a home for the maximum price.
Kitchens require plumbing, electricity and a gas line if a gas stove will be used. In an existing structure, the location of the sink and refrigerator (if it’s going to have an ice maker and water access through the door) will be limited to the plumbing lines.
The stove will have some leeway, based on where the gas line is located. Electrical access is more flexible, as the electrician can add lines wherever needed to accommodate appliances.
It is appropriate at this time to mention the classic kitchen “triangle” planning rule of thumb. As an agent, you view multiple kitchens in floor plans and in-person showings with buyers and sellers. Once you acquaint yourself with the idea of the work triangle, you are forever sensitized.
Food originates at the pantry or refrigerator in the kitchen and is then moved to the sink area for preparation, and then to the stove for cooking. The space between these three areas, measured in footsteps, determines the efficiency — and desirability — of the kitchen.
1. The one-wall kitchen
No explanation is necessary here. The name describes the appliances, cabinets and counters along one wall at the end of a living room, dining room or great room. Typically, the one-wall kitchen is found in smaller kitchens, and it’s simple, straightforward and efficient.
Depending on the location of the plumbing line, the sink in the middle, between the stove and refrigerator, will enable easy cooking. Workspace on either side of the sink will allow for meal prep and cleanup, and if the one-wall kitchen is long enough, more than one cook can work simultaneously without colliding.
Again, traffic flow is key to prevent bottlenecks or dead ends. You don’t want people to feel trapped. An island in a well-designed kitchen is always a sign of luxury and spaciousness.
6. The peninsula kitchen
In a space that does not lend itself to an island, a peninsula or counter that’s attached to a wall or cabinet is another option. Also an option for dining at bar height, socializing or food prep, a peninsula maximizes space and eliminates unnecessary steps.
A peninsula kitchen, which is attached to a wall, is best in a medium-sized kitchen. The peninsula may or may not have wall cabinets above, depending on the amount of storage required. Eliminating wall cabinets above will create a more open feel in the room, inviting family and guests to congregate.
A final category I call the “hodgepodge” is a combination of one or more of the above floorplans. Kitchens invite innovation and an adaption to new appliances or lifestyles. A one-wall kitchen can benefit from the addition of a movable island or work surface on wheels. A galley kitchen can be turned into a U-shaped kitchen with the addition of a third wall.
As a real estate agent, it’s crucial to develop the ability to think critically and creatively, visualizing the potential for a kitchen that will help the buyer upgrade and improve the existing space. By becoming well-versed in these simple kitchen layouts and styles, you can establish your authority and help create a dialogue with your buyer — both of which will lead to more closed sales.