I grew up in the 1960s in a cape COD style house which kept its original kitchen from the 40s. This small kitchen had knotty pine cabinets with hammered black spade traces, false brick vinyl floors, soleil yellow formal counters and large fluorescent ceiling light. My mother has created many incredible meals in this kitchen, but this is not the type of kitchen I want today. (And it was not the kitchen either that my mother really wanted.))
If you are looking to embellish your own kitchen, here is an overview of what is hot and what is not using four local kitchen design experts: Shawna Beauchamp de Choice Remodeling, Roger YIENGST from Kountry Kraft, Julianne Dobson de Hajoca and Nick Kurtz de Bareville Kitchens.
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What’s hot
Textures: “The addition of a little texture in a backsplash adds a dimension to the kitchen,” explains Beauchamp. “The can, like the grooves in the wood or the berger, both vertically and horizontally, looks great. You could put it on the back of an island or a wall facade. It’s fun and adds architectural details.”
YIENGST agrees: “The textures of the cabinet are popular in different materials such as metal meshes, leather, laminate or rose panels in drum.” He suggests that you can also create a similar look with paint, so the wardrobe seems textured but feels smooth to the touch.
Organization: It is over time to have several devices on your counters. (I look at you, electric grills, air fries and microwave.) Comptoir devices contribute to size and reduce the usable counter space.
Instead, says Kurtz, cooking designers create “intentional functionalities” with devices such as speed ovens, which combine a microwave, convection oven, flesh and air frieds in one.
Or, if you have separate devices, YIENGST suggests that you integrate them into your cabinets, as with a drawer microwave.
Beauchamp adds that cooking designers also think of your personal devices by creating hidden “deposit zones” which act as technological centers for the house.
Mixed metals: Do not feel like you should stick to the same metal finish in your kitchen. “It is really attractive to mix the finishes like Champaign in brass with a bronze tone, or black nickel and brushed in the same space,” explains Dobson. The household appliances now have different accent colors, such as gold, instead of being simply stainless steel, she says.
Hot tones: All designers have agreed that the colors of the earth are in: green vegetables, sweet browns and even bruises, often in combinations. “We were taught to use only two colors,” says YIENGST. “But now we use three or even four colors in a kitchen.”
These earthlings create a warm and welcoming feeling, instead of using just gray or white, which can become a little sterile, known as Beauchamp.
Fewer wall cabinets, more open space, lighter stains: Kurtz says he sees fewer wall cabinets, which creates more open and relaxed cuisine. Having fewer wall cabinets also means more windows – another reason for this relaxed and open sensation.
The integration of lighting into cabinets is also a big trend, says YIENGST. “Like when a refrigerator or a car door opens and the light continues, it is now the same thing with the cabinets and the drawers. Even if we do not provide the real lighting elements, we always provide the channels and machining so that the lighting is installed later. ”
YIENGST also notes that stained cabinets come back. The stained cabinets last about 25-30 years, he says, much longer than the painted cabinets. “Contemporary spots are not like spots for a long time ago,” he says. “You can have light gray spots, so you can always have this white / gray look if you wish, as on your island. There are a wide variety of stains, and they will give you even more choice depending on the wood on which you use them.”
Counters: While stone and quartz remain popular and widely used, YIENGST says that he sees a change towards more quartz. Low -end range counters, such as laminate and Corian, are less and less used. Quartz counters have a wide range of options and allow the incorporation of color and texture finishes, which work well with trends in the rest of the kitchen.
Backselashs: Two trends predominate. One, says Dobson, adds texture using tiles that look by hand with uneven edges, or by stacking tiles vertically or horizontally, rather than the traditional brick pattern. The other trend, according to Beauchamp, is the backrests at full height, often using the same material as the counter. This type of backsplash offers ease of cleaning and gives the kitchen an unarracted and rationalized look.
Ground: The types of dominant floor coverings are tiles, stone and hardwood. YIENGST and Kurtz say that wooden floors are the most popular, offering heat and comfort when golden or medium -brown tones are used. However, YIENGST suggests that the stages of tiles or stones look great with wooden cabinets with hot tones and will last longer for humidity and wear of the use of the kitchen.
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Which is not
Gray and white cuisine: All designers are suitable that gray and white cuisine with straight lines decreases in popularity. If you still like this look, consider refreshing it by incorporating elements such as textures and mixed metals.
Cabinets stained with reddish: The dark and reddish wooden cabinets are very dated, recalling the 90s, known as Kurtz. Log this type of coloring color on your cabinets if you want to age your kitchen well.
Mess: Having many counter devices leads to visual size, which is definitely against current trends.
Separate trove and wall oven: Beauchamp says that the cooking tables and double -walled ovens are replaced by larger ranges, but not as important as commercial devices. These large ranges can have two ovens and a heating plate. Having a device that can do a lot is the key.
Device panels: Wooden devices panels on refrigerators and dishwashers are not a good idea, says YIENGST. “Wood is not doing well with heat and humidity,” he says. In addition, when it is time to replace a device, the panels add complexity and expenses.
All designers agree that quality is the most important factor in creating a kitchen that ages well and improves the value of your home. The kitchens should last 25 to 30 years, says Kurtz. “Too many houses have cheap quality cabinets that start to fail in five years and 10 years seem terrible,” he said.
By now choosing superior quality materials and finishes, you will get a cheaper and long -term beautiful and functional kitchen.
To read more equilibrium stories, go to Lanc.news/balance.
