• Adequate water volume
• Adequate water pressure
• Amount of available hot water
• Water quality as related to water hardness

KP 55

It is created when two work areas are across from one another.

KP 225

30" by 48"

KP 226

When there are two cooks or if there will be several people in the kitchen area.  These kitchens can combine with social spaces to create a multi-use space.

KP 208

Remove and run through dishwasher 

KP 75

• U-shaped kitchen
• Parallel or galley kitchen (when it has a wall at the end)
• G-shaped kitchen

KP 206

What are the sizes of the following kitchen categories?

Small

Medium

Large

Small - less than 150 sf

Medium - 151 to 350 sf

Large - greater than 350 sf

KP 213

• One person is the most common (67%)
• If there are two cooks, they are likely to take turns or follow the teacher-student model
• Single cook less frequently and use their kitchens less than other types of households

KP 36-37

• Excess moisture
• Cooking odors, grease, smoke
• By-products from gas combustion
• Building materials & interior finish materials off-gassing

KP 73, 74

One cook who works in isolation.

KP 205

• Control costs by locating the kitchen near another room with plumbing
• Use flexible water supply piping when possible
• Locate a central shut-off in or near the kitchen to control water to the entire area
• Make sure plastic water delivery lines are not damaged during installation, and are not harmed by hard water minerals
• Protect outdoor plumbing against freezing

KP 56-57

What year did the electric stove move into the kitchen?

1893

1909

1915

1920

1909

KP 6

The 1970s introduced all but one:

• Government interest in energy efficiency of appliances
• Trash compactor
• Food processor
• Indoor grill
• Front-loading, portable dishwasher

Front-loading, portable dishwasher

KP 11, 12

• Source control - minimizing or preventing the sources of pollution
• Ventilation - dilute the concentration of indoor air pollution
• Air cleaning - to remove potentially harmful indoor air pollutants

KP 73

Increase the toe kick to 9" high and 6" deep

KP 216

• Cabinets may not line up
• Appliances will not fit properly
• Surfacing materials may not install properly
• Tiles may break and grout may crack
•  Floors may squeak

KP 46-47

• Microwave is a major cooking appliance
• Sink is a major focal point for food prep
• Most people use and need a generous amount of counter space
• Trash is accessed often during food prep
• Frequent hand dishwashing of some items
• Types of food preparation were diverse
• Most people frequently use fresh produce
• Use of convenience food is less than expected
• People only occasionally use carry out food

KP 37-39

• Floor space is lost
• Cost is higher
• Installing plumbing, wiring and ducts may be more difficult

A 34" clear opening with a 36" door 

KP 223

base drawer is 21" x 2' = 42"

base shelf is 21" x 1' = 21"

base floor is 21" x 2' = 42"

wall shelves are 21" x 1' x 3 = 63

Total : 168" drawer, base & wall storage

KP 507

30" x 48"

KP 103

• General or lighting circuits: includes lighting circuits and receptacle circuits
• Small appliance circuits
• Individual or dedicated circuits: for a specific appliance, either 120-volt or 240-volt circuit

KP 311, 312

• Cook on a regular and frequent basis
• Cook, eat, socialize and manage their household
• Activities that require counter or table space and seating.

KP 36

Amount of water used

KP 84

Presence of a vapor barrier

KP 48

Sitting height is the vertical distance from the sitting surface to the top of the head when a person is sitting erect. It influences the height of such things as cabinets over a dining area.

KP 92

Between the primary food prep area (work triangle) and the exit to wherever the trash bins are kept.

KP 84

• Energy efficiency
• Water quality and conservation
• Air quality
• Waste Management
• Recycling

KP 61

• Promote healthy places to live and work
• Enhance and protect natural ecosystems and biodiversity
• Improve air and water quality
• Reduce solid waste
• Conserve natural resources

KP 61

Eye height dictates and affects such things as sight lines and the height of wall sconces, wall art, mirrors and windows.

KP 92

Stature is the vertical distance from the floor to the top of the head.  It influences spatial considerations like minimum height of door openings or ceiling height.

KP 92

In the 1940s

KP 10

1927

KP 8

• Kitchen as hub of home activities
• Islands
• Multiple height counters
• Designed for multiple cooks
• Focus on activity centers
• More and larger windows for increased natural light and feeling of openness

KP 21-23

The 1950s introduced all but one:

• Factory-built cabinetry
• Asbestos and ceramic tile
• Self-defrost refrigerator
• Wall microwave oven
• Self-cleaning oven

Self-cleaning oven

KP 11 & 12

• Second appliance
• Variety in appliances
• More electronic control of appliances
• Multiple sinks

KP 28

• Recycling
• Preserving natural resources
• Green building

KP 24

Small:  1141"

Medium: 1376"

Large: 1552"

KP 41

• Opportunity to have input to kitchen remodel
• Better, more accessible, more efficient storage
• Efficiency and organization
• More space, more storage, more counter space

KP 39

Consumers are looking for more water-and energy-efficient appliances.

KP 24

A 1935 kitchen can be described how:

• Streamlined, resembling a scientist's lab
• 2 or 3 awkwardly connected rooms
• Began to be decorated as part of the home
• Introduced more efficient storage, including the broom closet

Streamlined, resembling a scientist's lab

KP 9

60" turning radius

KP 226

A recent HAHB study showed that 40% of consumers want:

• Kitchen and family room open but separated by a half wall
• Kitchen and family room completely open
• Kitchen and family room side by side but separated by a full wall

Kitchen and family room open but separated by a half wall

KP 20

Westinghouse, beginning in 1935

KP 9

25%

KP 19

1990's

KP16

1940's

KP 11

Substitute into the standard formula:

For cabinet size, use the visible frontage as the dimension of the cabinet

For shelf depth, use 1.5

Use number of shelves

KP 276

About 12" apart

KP 352

75 to 100 footcandles

KP 338

60" to 72"

KP 234

Structural anthropometry measures static human dimensions; Functional anthropometry measures the human body in motion.

KP 92, 95

1990's

KP 16

  The measurement dictates the sight lines that influence dining counter lighting or window mullion heights.

KP 93

22%

KP 19

1700"

KP 507

48"

KP 225

36" wide (measured along the frontage) and 24" deep.

This area is right next to the sink.

If two cooks work independently at the same time, two prep areas are needed.

KP 234

You may need to chip into the concrete to remove current pipes and/or make channels where new pipe can be laid.

KP 57

Appliances and cabinets in corners  

KP 49

42"

KP 225

• The operation of any appliance
• With other doors
• Appliance doors should not interfere with each other

KP 225

At least 36" wide

KP 227

Check the ceiling joists above the space, either in the attic or through an access panel to the joists.  If the joists run in the same direction as the wall, it is probably not a load-bearing wall.

KP 49

An outpost kitchen is:

• Area used for grilling and eating outdoors
• Traveling kitchen used for camping or RVing
• Mini kitchen in family room, basement, or bedroom

Mini kitchen in family room, basement or bedroom.

KP 27

In the 1970s

KP 12

Elbow height is the vertical distance from the floor to the depression formed at the elbow.  This measurement affects such things as comfortable counter and sink heights.

KP 92

Which human dimension is not a factor when determining clearances for dining?

• Shoulder breadth
• Elbow-to-elbow breadth
• Sitting height
• Popliteal height
• Stature

Stature

KP 92

Shoulder breadth or width is the maximum horizontal distance across the deltoid muscles, and is important in determining necessary clearance between dining chairs.

KP 94

Between 15" and 48"

KP 99

What human dimension influences or dictates the depth of benches and seats?

• Thigh clearance
• Hip breadth
• Knee space
• Popliteal height
• Buttock to popliteal length

 to popliteal length

KP 94

15" wide by 16" deep.  It can be located beside the door handle side of the refrigerator or no more than 48" across from it.

KP 241

There should be at least 9" of counter top behind the cooking surface if the island is at the same height.

KP 247

Plan a 21" standing space between them by measuring 21" from the centerline of the sink to the edge of the dishwasher.

KP 238

A 15" landing area should be planned above, beside or below it.  If the landing area is across from it, it should be no farther than 48"

KP 255

The bottom should be at least 15" AFF.

KP 253

Ideally, the work surface height is 3" to 7" below the user's elbow.

KP 220

State university home economists, funded by the Department of Agriculture's Agricultural Experiment Station (AES) and the Cooperative Extension Service.

KP 29

It should be at least 24" above the cooking surface, and extend at least 3" beyond the cooking surface on both sides.

KP 249

Between 28" and 45" AFF.

KP 255

• American National Standard for Accessible & Useable Building and Facilities ( 2003)
• Uniform Federal Accessibility Standards (1984)
• Fair Housing Act Accessibility Guidelines (1991)
• "Safe Harbors" (Fair Housing Act, 1986, 1992, 1998); Fair Housing Act Design Manual, (1998); Code Requirements for Housing Accessibility, 2000; IBC (2000)
• Americans with Disabilities Act Accessibility Guidelines (1991)

KP 116-118

25" to 30"

KP 340

30" x 48"

KP 103

Minimum of 24" on one side and 3" on the other side, both at the same height as the sink.  The raised area serves as the other landing area.

KP 233

15" on one side, 12" on the other, at the same height as the cooking surface.  (Landing spaces are at least 16" deep)

KP 247

A knee depth of 12" to 18" is needed, the amount decreases as the counter height increases.

KP 296

48" x 30" area, parallel or perpendicular to the appliance.

KP 406

When was aluminum wiring used in houses?

Why is it no longer used?

Between 1965 and 1973.

It is no longer used because it's a fire hazard.

KP 309

10% of the total storage

KP 263

Cabinet width x  number of shelves x shelf/drawer depth in feet

(W3330 would be 33" x 3 x 1' = 99")

KP 270

360"

KP 267

The first countertop microwave was produced for the home in what year?

1947

1952

1965

1973

1965

KP 12

In the 1990s

KP 16

At least 30" above the cooking surface.

KP 250

At least 18" on one side and 3" on the other.

KP 240

There should be two: one for trash and one for recycling. The trash one should be located near the sink.

KP 239

A minimum of 42" to allow for easier maneuvering by a person using a mobility aid.

KP 227

Within 36" of the cleanup sink.

KP 237

Warm, moist air can lead to condensation and eventual structural problems.

KP 330

Range hood with an exhaust fan vented to the outside.  The hood helps capture pollutants before they disperse into the kitchen air.

KP 326

It reduces the efficiency of both.

KP 320

34" clearance, which is a 36" door

KP 405

60" turning space

KP 406

2" to 3" is needed to remove a hanger when a shelf is above the rod.

KP 351

• Storage more than 84" above the floor  
• Furniture, pot racks
• Storage that is not base, wall, or pantry cabinets

KP 268

When it is in the corner and recessed back from the counter area.

KP 256

15" wide by 16" deep on either side of the oven.  If the oven is beneath the cooking surface, the cooking landing area may be used.  A landing area across from the oven can be no more than 48" away and cannot cross over a major traffic path.

KP 256

Take the longest landing area specification of the two centers and add 12"; this will be the minimum landing area for the two centers.

KP 262

Each leg should be more than 4', and no more than 9', with the sum of these three legs no more than 26'.  No leg should intersect a counter by more than 12".

KP 258 & 259

U- or G-shaped kitchen

KP 205, 207

126"

(24" each + 30" wheelchair)

KP 297

A 15" x 16" landing area not more than 48" in front of the refrigerator to the edge of the landing area .

KP 243

48" between counters or appliances opposite each other.

KP 481

24" wide 

KP 297

The back 8" of 24" deep counter can be used for storage.

KP 263

It should be located so that it does not interfere with food preparation work flow.

Some aspects of serving may have separate areas.

KP 294

A 15" landing area should be planned above, beside or below it.  If the landing area is across from the microwave, that landing area should be within 48" of the front of the appliance.

KP 255

The bottom of the microwave should be no more than 54" AFF

KP 252

Landing areas that less than 24" deep,

or clear space above counter is less than 15".

KP 263

36" x 36" x 60"

KP 406

Plan 3" of countertop frontage between the sink and the corner and then plan at least 21" of countertop frontage beside the corner.

KP 233

A 60" square with two 12" wide x 24" deep areas removed from the corners.  This leaves a minimum 36" wide base and two 36" wide arms.

KP 483

200-amp service

KP 310

24" deep, with the rod mounted 12" from the wall.

KP 349

As long as the appliance garage does not interfere with landing areas and prep areas.

KP 264

Health Canada

KP 65

Environmental Protection Agency (EPA)

KP 64

1900s

KP 6

During the 1960s

KP 12

In the 1990s; to provide consumers with a safer alternative to restaurant-grade appliances in the home.

KP 16

In the 1990s

KP 16

Under an operable window and/or near a flammable window treatment.

KP 247

24" on one side and 18" on the other side; by definition it is at least 16" deep; at least 15" clearance above is needed.

KP 232

30" wide x 27" high x 19" deep, though the exact counter height is determined by the height of the wheelchair arm or the user's knees.

KP 409

A knee space 30" wide (minimum), 24" deep, and 27" high.

KP 236

5 feet limit

KP 57

12 receptacles for a 15-amp circuit

16 receptacles for a 30-amp circuit

KP 311

Up to 6 feet

KP 316

The bottom of the microwave should be no more than 54" AFF

KP 252

158" for 24" deep counter with at least 15" clear space above it.

KP 263

In the 1990s

KP 16

Less than 48" AFF or 44" when over a counter.

KP 343

The front 16"

KP 220

Receptacle outlets should be installed at each wall counter space that is 12" or wider, and receptacles should be installed such that no place along the counter will be more than 24" from receptacle.

KP 312

At least how wide should door oopenings be to provide access to most people and equipment?

• 32"
• 34"
• 36"
• 42"

At least 32" wide clear opening which requires a 2'-10" door (34")

KP 223

Which of the following was not characteristic of a 1990s kitchen:

• Kitchens opened up and included islands
• Designs included the unfitted kitchen, with look of furniture pieces replacing cabinetry
• Major appliances became "hidden"
• Induction cooktops became popular

Induction cooktops became popular

KP 15

• First, that the new plan fits with other components in the room
• Check the door swing (size and direction)
• If using a pocket door, make sure the wall cavity is clear
• Make sure there is adequate door clearance

KP 51

• Recirculating hot water
• On-demand water heaters
• A second water heater near the kitchen

KP 59

Which of the following would not describe the 1980s?

• Transitional period
• Difficult economic times
• Remodeling rather than new building
• Kitchens were still closed off

Kitchens were still closed off

KP 13-14

What is the landing area for the following:

• Sink
• Refrigerator
• Cooking surface
• Microwave
• Wall oven

Landing area is 16" deep, and between 28" and 45" AFF

• Sink:  24" and 18"
• Refrigerator:  15"
• Cooking surface:  15" and 12"
• Microwave:  15"
• Wall oven:  15"

KP 261

What are the storage recommendations for a small kitchen?

for a medium kitchen?

for a large kitchen?

• 1400" for a small kitchen (less than 150 sq ft)
• 1700" for a medium kitchen (between 151-350 sq ft)
• 2000" for a large kitchen (more than 350 sq ft)

KP 267

• For a small kitchen, at least 400" of shelf or drawer frontage
• For a medium kitchen, at least 480" of shelf or drawer frontage
• For a large kitchen, at least 560" of shelf or drawer frontage
•  Should be beside or across from the sink

KP 288

• Examine the joists to see how it was constructed (size and direction) and the size of the framing members
• Look for signs of damage
• On floor over slab construction, check for moisture and cracks
• Note the floor components that have to be left in place (ducts)

KP 44

• Increasing cultural diversity
• Larger number of older people

KP 18

• Can be placed at a height that is convenient to the user
• Can be placed outside the primary cooking area

KP 255

• Fan mounted above the cooktop (updraft )
• Fan installed in the cooktop or adjacent to the cooking surface (downdraft )

KP 323

• For cabinet size, use the visible frontage as the dimension of the cabinet
• For shelf depth, use 12" = 1
• Number of shelves

KP 275

Substitute into the standard formula:

• For cabinet size, use the wall side dimension of the cabinet
• For shelf depth, use 1.5
• For number of shelves, use 2

KP 277

• Heat resistant materials near the cooking surface and oven landing areas
• Non-glare materials
• Contrasting color at the counter edge
• Task lighting
• Clipping or rounding corners

KP 265

• To react quickly 
• To see in dim light
• To hear at high frequencies
• To smell and to taste
• Sensitivity to touch
• To focus on moving objects
• To sleep soundly

KP 400 & 401

• Two 20-amp circuits or what code requires
• One or more circuits in the pantry, dining room or family room

KP 311

• Use the wall side dimension of the cabinet
• For shelf depth, use 1.5
• For number of shelves, use 2 for wall KP 278

• Allow 32" if there is no traffic
• Allow 36" for someone to edge by
• Allow 44" for someone to walk by

KP 297

• Central heating systems
• Electric toekick heater
• Individual baseboard heater
• Hot water heating
• Floor heaters

KP 316-319

• Goals or purpose
• Objectives and priorities
• Activities and relationships

KP 432

• Identify the client
• Organize the information
• Identify the activity spaces
• Visualize the activity spaces
• Develop the visual diagram
• Refine the visual diagram
• Think in three dimensions
• Evaluate the plan
• Think about details, details, details

KP 430

• Electric range
• Cooktop
• On-demand water heaters
• Wall ovens

KP 312

• If the duct run is more than 5 feet from the intake vent (kitchen) to the exhaust vent (wall or roof), the size of the fan should be increased to compensate for the greater resistance of the run.
• If there is more than one elbow or bend in the duct, the size of the fan should be increased to compensate for the greater resistance.
• Three 90-degree elbows are considered the maximum.

KP 330

• Disposer
• Dishwasher
• Microwave oven
• Refrigerator
• Exhaust fan

KP 312

• Getting to know your client
• Getting to know you client's home
• Checklist for kitchen activities
• Kitchen storage inventory
• Cabinetry, surfaces & kitchen features checklist
• Appliance preference checklist
• Job site inspection
• Dimensions of kitchen, mechanical devices
• Window, door fixture & appliance measurements

KP 123-124

• Store items at the point of 1st or last point of use
• Store items in duplicate locations if needed
• Items used together should be stored together
• Items should be stored so they are easy to see
• Store frequently used items so they are easy to reach
• Like items should be stored or grouped together
• Hazardous items should be stored out of reach
• Store items in the appropriate environment

KP 266

• Equitable use
• Flexibility in use
• Simple and intuitive use
• Perceptible information
• Tolerance for error
• Low physical effort
• Size and space for approach and use

KP 107-113

3 watts of light per square foot

• one 15-amp circuit for 600 sq ft of living space
• one 20-amp circuit for 800 sq ft of living space

KP 311

An additional 12" to 24", which can be the depth of the file drawer.

KP 359

• Multiple zones
• To avoid overlapping traffic
• An auxiliary sink
• Secondary cooking zones 

KP 258

Virginia Tech

KP 25

The bottom of the hood should be 24" to 36" above the cooking surface.  A larger hood can be mounted higher on the wall than a smaller hood, with comparable efficiency.

KP 327

12" - 16" apart and 6" - 12" out into the room

 KP 340

6 1/2" sink depth, to keep the work surface above the knee space no higher than 34" to clear the cook's knees.

KP 410

Between 25" and 59"

KP 215

In the 1940s

KP 10

In the 1950s

KP 11

In 1963

KP 12

32"

KP 236

In 1955

KP 11

36" to 54"

KP 235

A clearance on the pull side of the door that extends the width of the door plus 18" x 60" and a clearance on the push side of the door of 48"

KP 224

1 cfm for each BTU of output

KP 329

18" to 24" of clear floor space, depending on the type of chair and the size of the person.

KP 296

60" to 72" clear space

KP 296

30 to 40 footcandles, depending on the reflective value of the kitchen surfaces.

KP 335

33" to 38" is recommended but as much as 42" may be needed

KP 351

42" clearance space x 66" wide

KP 369

18" to 24" clear space (in addition to the door opening)

KP 405

Washer is 120v, 20 amps; 1/2" water supply, 2" vented drain.

Dryer is 240v, 50 amps; exterior ventilation within 20' to 25' of exhaust outlet.

Both require dedicated electrical circuit.

KP 368

Breakers are rated for 120-volt, or 240-volt, or a certain amperage.

KP 311

Between 48" and 60"; this allows one person at the buffet and another to walk behind

KP 295

15" to 36" of counter space

KP 294

It prevents infiltration of outside air, or loss of conditioned air from the inside, and prevents insects, birds, and other animals from entering the duct.

KP 330

Gas cooking produces carbon monoxide and water vapor.

KP 329

30" deep and 60" to 72" wide

KP 357

100 CFM, ducted to the outside

KP 331

Below 44" AFF

KP 312

The placement of the refrigerator, sink, and range, in a three-point arrangement, with the primary sink between the refrigerator and range.

KP 257

A 32" high counter for average-sized users. 

KP 235

In the 1960s

KP 12

In the 1970s

KP 13

Art Deco, Modern, and Colonial Revival

KP 8

26" to 28", or as much as 30" to hang perpendicular to the wall.

KP 349

Between or across from the major cooking and refrigeration areas.

KP 230

In the 1980s

KP 14

In the 1980s

KP 14

Caterers and outdoor entertaining

KP 301-302

32"

KP 296

What depth is needed for each of the following table/counter heights to allow for knee space?

• 30"
• 36"
• 42"

18" for a 30" tall table or counter

15" for a 36" tall counter

12" for a 42" tall counter

KP 300

36" wide and 24" deep.

The sink prep area can be combined with other landing areas, so long as it is 24" deep.

KP 263

In the 1930s

KP 9

Wood: pine, oak, maple and fir

KP 7

Distance from the floor to the top of a bar grasped in the hand, raised as high as it can be without discomfort, while the subject stands erect.

KP 96

With sheet linoleum or linoleum tiles, usually in a black and white checkered pattern.

KP 8

In the 1940s

KP 10-11

150 CFM

KP 331

29" to 30"

KP 357

Consult the manufacturer's specifications for the recommended fan size and CFM capacity that is need to properly vent the appliance.

KP 331

7" clearance

KP 357

The hood should be at least the size of the cooking surface, preferably 3" to 6" larger

KP 326

No tall cabinets or appliances should interfere with the work flow between any two primary work centers.

If a wall cabinet is brought down to the countertop, it is not considered a tall unit.

KP 260

Pantry cabinets have an advantage over both wall and base cabinets.

What is it?

They provide a large portion of storage within the reach range of most users.

KP 291

An area comprised of an appliance or sink, surrounding landing/work area, and storage.

KP 519

• Wall:  300"
• Base:  520"
• Drawer:  360"
• Pantry:  180"
• Misc.:  40"

KP 267

• Wall:  360"
• Base:  615"
• Drawer:  400"
• Pantry:  230"
• Misc.:  95"

KP 267

• Wall:  360"
• Base:  660"
• Drawer:  525"
• Pantry:  310"
• Misc.:  145"

KP 267

No lower than 25" to 30" above the table and 7'- 0" to 7'6" AFF.

KP 340

24" minimum clearance between the cooking surface and a protected non-combustible surface.

KP 327

In the 1990s

KP 16

The bottom of the microwave should be placed no more than 2" below the user's elbow and no higher than 3" below the user's shoulder height.

KP 252