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Chapter 7: Types of Rooms
There are a wide variety of room types in domestic, ofce, and commercial environ-
ments, each requiring specic design strategies. Interior designers should, at a min-
imum, be familiar with the design issues and potential solutions outlined below. The
best conguration for a room depends on how it will be inhabited and the potential
circulation patterns through its space. Good interior design seeks to balance issues
of character, such as comfort and harmony, with these practical considerations.
KITCHENS
The kitchen is the most difficult space in the house to design because appliances, equipment,
working surfaces, and storage spaces must be carefully organized into a visually coherent and
functional whole. To ensure a smoothly functioning kitchen for more than one occupant, it is
necessary to synthesize a wide range of working and circulation scenarios. Fundamental to
kitchen planning is the placement of three elements: the refrigerator, the sink, and the stove.
These elements define the preparation zone, the washing zone, and the cooking zone. To-
gether, the zones define the three points of the “working triangle.” In addition to mapping out a
safe and efficient working triangle, interior designers must also consider storage requirements
for the countless number of kitchen gadgets, dishes, and other accessories that are found in
the contemporary kitchen.
Working Triangle
The ideal total length of the segments that comprise the working triangle is 12 to 22 feet (3 658
to 6 705 millimeters). The layouts that follow describe how the working triangle might be best
arranged for the size and shape of a particular room.
Washing Zone
Preparation Zone
Cooking Zone
4' to 8'
(1 219–2 438)
4' to
8'
(1 21
9
–2 4
38)
4'
to
8'
(1
219–2
438)
Kitchen Layouts
Single-Wall Kitchen
The simplest kitchen organization is a single row of appliances and
counter space arranged against a wall. This layout is ideal for long
narrow rooms or one wall of a studio apartment where the kitchen
can either be screened off or made the central focus of the space.
The most practical plan should include counter space on both sides
of each major appliance. The refrigerator should be placed at one end
of the kitchen wall since it only needs counter space to one side—re-
member to specify a refrigerator with doors that open in the direction
of the adjacent counter space.
Galley Kitchen
A galley kitchen has two parallel runs of counters. The sink, dish-
washer, and stove should be located on the same side of the kitchen
(cooking and washing zones) and the refrigerator (the preparation
zone) should be located on the opposite wall. The counters should be
at least
more than one cook; if the kitchen is designed for only one cook, the
space between counters can be reduced to
This layout is not recommended if other rooms are accessed through
the kitchen.
L-shaped or U-shaped Kitchens
In these layouts, the counters and appliances are organized around
two or three walls. This arrangement can work in either small or large
spaces; however, in larger rooms the working triangle should be kept
within the optimal range of
Often in these arrangements, one leg of the L or the U forms a counter,
which is ideal for casual meals. In this scenario, it is best to design a
higher counter to separate the cooking zone from the eating zone.
Island Kitchen
A central workstation provides extra space for performing various culi-
nary tasks. Depending on the preferences of the cook, the island can
be designed for either preparing or cooking a meal. Of all the layouts,
this arrangement encourages the most socializing in the kitchen. It is
best used in large rooms that allow enough space between counters
and island.
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Text
There are a wide variety of room types in domestic, ofce, and commercial environ-
ments, each requiring specic design strategies. Interior designers should, at a min-
imum, be familiar with the design issues and potential solutions outlined below. The
best conguration for a room depends on how it will be inhabited and the potential
circulation patterns through its space. Good interior design seeks to balance issues
The kitchen is the most difficult space in the house to design because appliances, equipment,
working surfaces, and storage spaces must be carefully organized into a visually coherent and
kitchen planning is the placement of three elements: the refrigerator, the sink, and the stove.
gether, the zones define the three points of the “working triangle.” In addition to mapping out a
safe and efficient working triangle, interior designers must also consider storage requirements
for the countless number of kitchen gadgets, dishes, and other accessories that are found in
3 658
Kitchen Layouts
Single-Wall Kitchen
The simplest kitchen organization is a single row of appliances and
counter space arranged against a wall. This layout is ideal for long
narrow rooms or one wall of a studio apartment where the kitchen
can either be screened off or made the central focus of the space.
The most practical plan should include counter space on both sides
of each major appliance. The refrigerator should be placed at one end
of the kitchen wall since it only needs counter space to one side—re-
member to specify a refrigerator with doors that open in the direction
of the adjacent counter space.
Galley Kitchen
A galley kitchen has two parallel runs of counters. The sink, dish-
washer, and stove should be located on the same side of the kitchen
(cooking and washing zones) and the refrigerator (the preparation
zone) should be located on the opposite wall. The counters should be
at least 4 feet (1 219 millimeters) apart to provide adequate room for
more than one cook; if the kitchen is designed for only one cook, the
space between counters can be reduced to 3 feet (914 millimeters).
This layout is not recommended if other rooms are accessed through
the kitchen.
L-shaped or U-shaped Kitchens
In these layouts, the counters and appliances are organized around
two or three walls. This arrangement can work in either small or large
spaces; however, in larger rooms the working triangle should be kept
within the optimal range of 12 to 22 feet (3 658 to 6 705 millimeters).
Often in these arrangements, one leg of the L or the U forms a counter,
which is ideal for casual meals. In this scenario, it is best to design a
higher counter to separate the cooking zone from the eating zone.
Island Kitchen
A central workstation provides extra space for performing various culi-
nary tasks. Depending on the preferences of the cook, the island can
be designed for either preparing or cooking a meal. Of all the layouts,
this arrangement encourages the most socializing in the kitchen. It is
best used in large rooms that allow enough space between counters
and island.
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Kitchen Zones
Washing Zone
The washing zone is primarily made up of the sink and dishwasher. Ideally, the sink has two
compartments for washing and rinsing. The dishwasher should be placed immediately adja-
cent to the sink but carefully located so that there is enough room to wash dishes in the sink
while the dishwasher is open. If the kitchen does not have a dishwasher, a drying rack should
be located above the counter so that it does not take up critical counter space.
It is also important to have a waste bin close to the sink for disposing of trash prior to wash-
ing dishes. Trash receptacles are often located behind a cabinet door and underneath the
sink to avoid visual clutter. Layout the cabinet for the trash can so that the cabinet door, when
open, does block the open dishwasher. To avoid this conict, incorporate the trash cabinet on
the opposite side of the sink from the dishwasher.
Preparation Zone
The preparation zone consists of the refrigerator and an adjacent counter-height workspace
for preparing food. The refrigerator should be placed in close proximity to the pantry so that
perishable and nonperishable foods are both easily accessible from the food preparation
workspace. There are many refrigerator/freezer combinations, each suitable for particular
spaces and types of users. The size of the refrigerator should be directly proportional to the
size of the kitchen.
Different types of tasks are best performed on different types of surfaces: For instance,
marble slabs are best for rolling out pastries, while wood counters are best for chopping.
These surfaces can be incorporated into the countertops or not, depending on the size of
kitchen, the preferences of the cook, and the budget. Other common counter surfaces include
granite, engineered quartz, concrete, stainless steel, wood, tile, acrylic solid surfacing, and
plastic laminate.
Cooking Zone
The cooking zone consists of the stove or a combination of a cooktop and wall oven. In
smaller kitchens, a stove is the most efcient choice. In larger kitchens, a separate cooktop
and wall oven is more desirable. In either arrangement, there must be sufcient heat-resistant
counter space on both sides of the cooktop. Pots and pans should also be stored immediately
adjacent for easy access while cooking. A minimum aisle clearance of
ters) is required in front of the cooktop.
It is important to select the appropriate type of cooktop ventilation system: either a system
that recycles air through a charcoal lter or a system that removes smoke through a duct
vented to an exterior wall. Ventilating exhaust directly to the exterior is preferred but may not
be practical in multifamily residential buildings.
Vertical Considerations
Standard kitchen appliances are
able feet to help align them with adjacent countertops. Most appliances have a built-in toe
space that ranges from
front of the feet when reaching to the back of the appliance. Adjacent cupboards should be
designed with these basic dimensions in mind.
A minimum clear vertical height of
work surface and bottom of wall cabinets. On upper cabinets, doors should have
hinges so that no one bangs their head on the doors when open. Lift-up doors can also solve
this problem.
STANDARD DIMENSIONS
W D H
Double Sink
28"–54" (711–1 372) 14"–21" (356–533) 7"–8" (178–203)
Sink
14"–32" (356–813) 14"–21" (356–533) 7"–8" (178–203)
Dishwasher
24" (610) 24"–25" (610–635) 33"–35" (838–889)
B. Freezer
29"–36" (787–914) 25"–33" (635–838) 66"–84" (1 676–2 134)
Side-by-Side
30"–36" (762–914) 29"–33" (737–838) 64"–69" (1 626–753)
STANDARD DIMENSIONS
Cooktop
Range
Wall Oven
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Types of Rooms
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cent to the sink but carefully located so that there is enough room to wash dishes in the sink
while the dishwasher is open. If the kitchen does not have a dishwasher, a drying rack should
sink to avoid visual clutter. Layout the cabinet for the trash can so that the cabinet door, when
open, does block the open dishwasher. To avoid this conict, incorporate the trash cabinet on
kitchen, the preferences of the cook, and the budget. Other common counter surfaces include
Cooking Zone
The cooking zone consists of the stove or a combination of a cooktop and wall oven. In
smaller kitchens, a stove is the most efcient choice. In larger kitchens, a separate cooktop
and wall oven is more desirable. In either arrangement, there must be sufcient heat-resistant
counter space on both sides of the cooktop. Pots and pans should also be stored immediately
adjacent for easy access while cooking. A minimum aisle clearance of
36 inches (914 millime-
ters) is required in front of the cooktop.
It is important to select the appropriate type of cooktop ventilation system: either a system
that recycles air through a charcoal lter or a system that removes smoke through a duct
vented to an exterior wall. Ventilating exhaust directly to the exterior is preferred but may not
be practical in multifamily residential buildings.
16" (406) min.
Vertical Considerations
Standard kitchen appliances are 35 inches (889 millimeters) high and typically have adjust-
able feet to help align them with adjacent countertops. Most appliances have a built-in toe
space that ranges from 2 to 4 inches (51 to 102 millimeters) from the oor to accommodate the
front of the feet when reaching to the back of the appliance. Adjacent cupboards should be
designed with these basic dimensions in mind.
A minimum clear vertical height of 16 inches (406 millimeters) is recommended between the
work surface and bottom of wall cabinets. On upper cabinets, doors should have 180-degree
hinges so that no one bangs their head on the doors when open. Lift-up doors can also solve
this problem.
STANDARD DIMENSIONS
W D H
Cooktop
24"–37" (610–940) 21"–27" (533–686) 3"–8" (76–203)
Range
21"–40" (533–1 016) 24"–28" (610–711) 36"–46" (914–1 168)
Wall Oven
22"–30" (559–762) 22"–24" (559–610) 28"–48" (711–1 219)
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DINING ROOMS
The configuration of the dining room is predicated on the size and shape of the dining table.
Otherwise, the dining room allows for a great deal of design flexibility. Once a formal room
occupied primarily on special occasions, the dining room today lends itself to a wide range of
interpretations and can accommodate a variety of lifestyles. The dining room can be an exten-
sion of the kitchen, a zone within a large living room, or a separate room organized around the
specific rituals of enjoying a meal. Regardless of the configuration, the dining room should be
immediately adjacent to the kitchen work areas for easy delivery and clean-up of meals.
Dimensional Criteria
Place Settings
The dimensions of a dining table relate
directly to the area required for a place
setting. The approximate area of a place
setting is 24 inches (610 millimeters) wide by
15 inches (381 millimeters) deep. Although
the standard dimension for a placemat is 18
inches (457 millimeters) across, additional
area is allocated for serving dishes, wine
bottles, and elbow room.
Dining Tables
The average table manufacture allows 24
inches (610 millimeters) per person; how-
ever, other elements must be considered
when selecting the right table for a specic
number of guests. For instance, a dining
chair with arms increases the amount of
space required for an individual by 4 inches
(102 millimeters) on average. The location of
table legs may also determine the number
of people that can sit comfortably at a table.
A variety of table congurations are shown
here.
To determine the size of a round table, multiply
number of seats by width of place setting (26"
[660] +/-) and divide by 3.14.
24" (610)
15" (381)
A square table for four
can be expanded length-
wise in 24-inch (610-mil-
limeter) increments for
additional seating.
Dining Room Layouts
The size and shape of a room can help to determine the best table conguration for a specic
situation. The diagrams that follow look at dining rooms combined with a living room or kitchen
as well as dining rooms of minimal dimensions. In addition to tables and loose furniture, in-
terior designers must consider the ambience of a room by including adjustable lighting above
the table and near the serving area.
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