Rule 1 - Kitchen Entry Doors

Rule 1: Kitchen Entry Doors

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Guideline: The clear opening of a doorway should be at least 32" wide. This
requires a minimum 34" or 2'-10" door.

Code Requirements: No national code requirements.

Universal Design Guideline: The clear opening of a doorway should be at least
34’’. This would require a minimum 36" or 3’-0’’ door.

ADA/ANSI Guidelines:

 Clear openings of doorways with swinging doors shall be measured

between the face of door and stop, with the door open 90 degrees.
(ANSI 404.2.3)

 When a passage exceeds 24" in depth, the minimum clear opening

increases to 36". (ANSI A117.1 404)
Comments:

 Standard door widths include 18", 20", 24", 28", 30", 32" and 36" doors. Any
other width and any door wider than 36" is generally made as a custom
door.
 Since a 34" (2-10) interior door is typically a special order, custom door,
this standard is usually met with a 36" (3-0) standard door. A 36" opening
for a narrow passageways requires a 38" door to meet the requirements
of ANSI A117.1 404. These are not available except as custom doors —
so narrow passageways should be avoided where possible.
 These standards have been around for a few years now, and the door
industry has been slow to respond to the new door width requirements.
The effect is minimal, however, since most kitchen designs are open
plans with doorways, not doors, connecting them to adjoining rooms.

Rule 2 - Kitchen Door Interference

 Rule 2:Kitchen Door Interference

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Guideline: No entry door should interfere with the safe operation of

appliances, nor should appliance doors interfere with one another.
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Code Requirements: No national code requirements.
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Universal Design Guideline: In addition, the door area should include clear
floor space for maneuvering which varies according to the type of door and
direction of approach. See ADA/ANSI Guidelines below.
 Rule 2: ADA Guideline

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ADA/ANSI Guidelines:

 For a standard hinged or swinging door, the clearance on the pull side
of the door should be the door width plus 18” by 60”. (ANSI A 117.1
404.2.3.1)

 The clearance on the push side of the door should be the door width by
48”. (ANSI A 117.1 404.2.3.1)

Comments: Door interference can be subtle. For example, we like to locate

refrigerators and pantries at the edge of the kitchen so that snack-seekers can
get what they want without crossing into the main, working part of the kitchen.
However, there is a good risk that the door of a refrigerator located next to an
entry door will block entry when the refrigerator door is open. If cabinets are
improperly spaced, the doors of two adjacent cabinets may strike each other.
In kitchen remodels, working within an existing space, such problems may be
unavoidable. But, they should be avoided if possible.

Rule 3 - Distance Between Work Centers (Kitchen

Triangle)
 Rule 3: Distance Between Work Centers

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Guideline: In a kitchen with three work centers the sum of the three traveled
distances should total no more than 26' with no single leg of the triangle
measuring less than 4 feet nor more than 9 feet.

Universal Design Guideline The kitchen guideline recommendation meets

Universal Design Guideline standards.

Code Requirements: No national code requirements.

Notes:
  A major appliance and its surrounding landing/work area form a work
center. The distances between the three primary work centers (cooking
surface, clean-up/prep primary sink, and refrigeration storage) form a
work triangle.

 When the kitchen plan includes more than three primary

appliance/work centers, each additional travel distance to another
appliance/work center should measure no less than 4' nor more than 9'.

 Each leg is measured from the center-front of the appliance/sink.

 No work triangle leg may intersect an island/peninsula or other obstacle

by more than 12".

Comments: The concept of a kitchen work triangle was developed in the early
20th century, and has now been superseded by more modern concepts such
as integrated work zones. It does not work in every situation. For example, in a
Pullman kitchen where the sink, cooking surface and refrigerator are on one
wall, no triangle of any kind is possible. Nonetheless, for most kitchens, it remains
a valuable preliminary gauge of how well a kitchen design is likely to function.

Rule 4 - Separate work centers

 Rule 4: Separate work centers

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Guideline: A full-height, full-depth, tall obstacle should not separate two
primary work centers. A properly recessed tall corner unit will not interrupt the
work flow and is acceptable. (Examples of a full-height obstacle are a tall oven
cabinet, tall pantry cabinet, or refrigerator)

Code Requirements: No national code requirements.

Universal Design Guideline: The kitchen guideline recommendation meets

Universal Design Guideline standards.

Rule 5 - Work Triangle Traffic

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Guideline: No major traffic patterns should cross through the basic work
triangle.
 Rule 5: Work Triangle Traffic

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Code Requirements: No national code requirements.

Universal Design Guideline:The kitchen guideline recommendation meets

Universal Design Guideline standards.

Comments: Clearly this rule is an ideal standard for new kitchens. But, in a great
many existing kitchens built before 1970, the kitchen is also a hallway leading
to the back door or basement. The major traffic pattern is straight through
heart of the kitchen work triangle.

Unless significant alterations are made to the structure of the house, there is
usually little that can be done about it. If possible, however, locate the sink and
range or cooktop out of the traffic path. If the refrigerator is in or adjacent to
the path, it does little harm.
 Rule 6 - Work Aisle

Rule 6: Work Aisle

Guideline: The width of a work aisle should be at least 42” for one cook and at
least 48” for multiple cooks. Measure between the counter frontage, tall
cabinets and/or appliances.

Code Requirements: No national code requirements.

Universal Design Guideline: Kitchen guideline recommendation meets
Universal Design recommendation. See Code References for specific
applications.

ADA/ANSI Guidelines:

 A clear floor space of at least 30” by 48” should be provided at each

kitchen appliance. Clear floor spaces can overlap. (ANSI A 117.1 305.3,
804.6.1). (ANSI A 117.1 404.2.3.1)

 In a U-shaped kitchen, plan a minimum clearance of 60” between

opposing arms. (ANSI A117.1 804.2.2, 1003.12.1.2).

 Include a wheelchair turning space with a diameter of at least 60”,

which can include knee* and toe* clearances. (ANSI A117.1 304.3.1).

 A wheelchair turning space could utilize a T-shaped clear space, which

is a 60” square with two 12” wide x 24” deep areas removed from the
corners of the square. This leaves a minimum 36” wide base and two 36”
wide arms. T-shaped wheelchair turning spaces can include knee and
toe clearances. (ANSI A117.1 304.3.2).

Notes: In planning a Universal Access Kitchen...

 Knee clearance must be a minimum 30” wide (36” to use as part of the
T-turn) and maintain a 27” clear space under the cabinet, counter or
sink for a depth of 8”. The next 3” of depth may slope down to a height
of 9”, with a clear space of at least 17” extending beneath the element.
(ANSI 306.3).

 Toe clearance space under a cabinet or appliance is between the floor

and 9” above the floor. Where toe clearance is required as part of a
clear floor space, the toe clearance should extend 17” minimum
beneath the element. (ANSI A117.1 306.2).

Comments: Walkway vs. Work Aisle

 There is a great deal of confusion over the distinction between a
walkway and a work aisle. A work aisle is where a person stands while
working in the kitchen. A walkway is the passageway through the
kitchen.
 Especially is older kitchens, the work aisle and walkway may be
combined and be used both for work and for traversing the kitchen. In
such case the minimum width of the combined walkway/work aisle
should be 48", where possible.

Rule 7 - Walkway

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 Rule 7: Walkway

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Guideline: The width of a walkway should be at least 36”.

Code Requirements: No national code requirements.

Universal Design Guideline: If two walkways are perpendicular to each other,

one walkway should be at least 42” wide.

Comments: Walkway vs. Work Aisle

 There is a great deal of confusion over the distinction between a

walkway and a work aisle. A work aisle is where a person stands while
working in the kitchen. A walkway is the passageway through the
kitchen.
 Especially is older kitchens, the work aisle and walkway may be
combined and be used both for work and for traversing the kitchen. In
 such case the minimum width of the combined walkway/work aisle
should be 48", where possible.

Rule 8 - Traffic Clearance at Seating

Rule 8: Traffic Clearance at Seating

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Guideline: In a seating area where no traffic passes behind a seated diner,
allow 32” of clearance from the counter/table edge to any wall or other
obstruction behind the seating area.

Code Requirements: No national code requirements.

Notes:

 If traffic passes behind the seated diner, allow at least 36” to edge past.

 If traffic passes behind the seated diner, allow at least 44” to walk past.

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Comments:

 A 32" clearance is almost never appropriate. It can be appropriate in a

seating area that has just one seat. If there are two seats, however, then
the user of the second seat will have to pass behind the user of the first
seat to get to the second seat, and the 36" clearance rule applies to
allow the second person to edge past. A 44" clearance is better, if room
is available.
 A seating area should never extend into a work aisle, but may extend
into a walk area if a minimum walk space of 44" is provided. This allows
a walker to pass behind the seated diners. A 60" space is better, and
required for wheelchair access.

Universal Design Guideline: In a seating area where no traffic passes behind a

seated diner, allow 36” of clearance from the counter/table edge to any wall
or other obstruction behind the seating area.
Notes: If traffic passes behind the seated diner, plan a minimum of 60” to allow
passage for a person in a wheelchair.

Rule 9 - Seating Space

Rule 9: Seating Space
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Guideline: Kitchen seating should be a minimum of 24" wide for each person
and,

 For 30" high tables/counters, a minimum 18" deep clear knee space for
each seated diner.
 For 36" high counters, a minimum 15" deep clear knee space for each
seated diner.
 For 42" high counters, a minimum 12"deep clear knee space for each
seated diner.

Code Requirements: No national code requirements.

Universal Design Guideline:

 Kitchen seating areas should be 28” – 34” high x 30” – 36” wide x 19”
deep to better accommodate people of various sizes or those using a
mobility aid.

 Recommended minimum size for a knee space at a table or counter is

36” wide x 27” high x 19” deep.

Comments:

 Measure knee space from the front edge of the table or counter.
 While a 24" wide space for each diner is workable, it is not very
comfortable. A 28-30" wide space is better and should be considered
the minimum where space is available.

Rule 10 - Cleanup/Prep Sink Placement

 Rule 10: Cleanup/Prep Sink Placement

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Guideline: If a kitchen has only one sink, locate it adjacent to or across from
the cooking surface and refrigerator.

Code Requirements: No national code requirements.

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Universal Design Guideline: Plan knee spaces at the sink to allow for a seated
user. Recommended minimum size for a knee space is 36” wide x 27” high x 8”
deep, increasing to 17” deep in the toe space, which extends 9” from the floor.
Insulation for exposed pipes should be provided.

ADA/ANSI Guidelines:

 The sink should be no more than 34” high or adjustable between 29” and
36”. (ANSI 117.1.1002.4.2).

 The sink bowl should be no more than 6 1/2” deep (ANSI 117.1
1002.12.4.3).

 Exposed water supply and drain pipes under sinks should be insulated or
otherwise configured to protect against contact. There should be no
sharp or abrasive surfaces under sinks. (ANSI A117.1 606.6).

Comments:We have never understood the purpose of this rule. If a sink is

located in a kitchen, it must be either adjacent to or across from the cooking
surface and refrigerator. As a matter of physics, there is no place else the sink
can be placed. This guideline is really not much of a help.

Rule 11 - Cleanup/Prep Sink Landing Area

 Rule 11: Cleanup/Prep Sink Landing Area

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Guideline: Include at least a 24” wide landing area [Note C] to one side of the
sink and at least an 18” wide landing area on the other side.
 Rule 11: Cleanup/Prep Sink Landing Area

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Code Requirements: No national code requirements.

Notes:

 Note A: If all of the countertop at the sink is not the same height, then
plan a 24” landing area on one side of the sink and 3” of countertop
frontage on the other side, both at the same height as the sink.

 Note B: The 24” of recommended landing area can be met by 3” of

countertop frontage from the edge of the sink to the inside corner of the
countertop if more than 21” of countertop frontage is available on the
return.

 Note C: Landing area is measured as countertop frontage adjacent to

a sink and/or an appliance. The countertop must be at least 16” deep
and must be 28” to 45” above the finished floor to qualify.

Universal Design Guideline: Kitchen guideline recommendation meets

Universal Design standards.

Comments: In Universal Design, it is not uncommon for the cabinet containing

the sink to be lower than the adjacent cabinets. Hence the standard in Note
A that allows the landing area to be at a different level than the sink
countertops as long as there is at least 24" of same-level countertop space on
one side of the sink.

Rule 12 - Food Preparation Work Area

Rule 12: Food Preparation Work Area

Guideline: Include a section of continuous countertop at least 30” wide x 24”

deep immediately next to a sink for a primary preparation/work area.

Code Requirements: No national code requirements.

Universal Design Guideline: A section of continuous countertop at least 30”

wide with a permanent or adaptable knee space should be included
somewhere in the kitchen.

ADA/ANSI Guidelines: In a kitchen, there should be at least one 30” wide

section of counter, 34” high maximum or adjustable from 29” to 36”. Cabinetry
can be added under the work surface, provided it can be removed or altered
without removal or replacement of the work surface, and provided the finished
floor extends under the cabinet. (ANSI A 117.1 8.04.6.3, 1003.12.6.3)

Comments: There are very limited circumstances under which the countertop
next to a sink should be less than 30" wide. If the countertop is deeper than the
standard 25", the minimum width should, nonetheless, remain 30". As a
practical matter, it is sometimes necessary to decrease the depth of the
countertop (never to less than 21"). If this is the case, increase the width of the
countertop work area to 36".

Rule 13 - Dishwasher Placement

Rule 13: Dishwasher Placement

Guideline: Locate nearest edge of the primary dishwasher within 36” of the
nearest edge of a cleanup/prep sink.
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Notes:

 Note A: Provide at least 21”* of standing space between the edge of

the dishwasher and countertop frontage, appliances and/or cabinets,
which are placed at a right angle to the dishwasher.

 Note B: *In a diagonal installation, the 21” is measured from the center
of the sink to the edge of the dishwasher door in an open position.
Code Requirements: No national code requirements.

Universal Design Guideline: Raise dishwasher 6” – 12” when it can be planned

with appropriate landing areas at the same height as the sink.

ADA/ANSI Guidelines: A clear floor space of at least 30” x 48” should be

positioned adjacent to the dishwasher door. The dishwasher door in the open
position should not obstruct the clear floor space for the dishwasher or the sink.
(ANSI A 117.1 804.6.3, 1003.12.6.3)

Comments: The modern dishwasher is an ergonomic disaster. It's much too

hard to use. You have to bend and stoop a lot to load and unload it. You have
to spend a lot of time opening and closing the top tray to reach the bottom
tray. The bottom-hinged drawer gets in the way of people moving around the
kitchen and makes it much harder for mobility impaired users to load and
unload. It is not a very user-friendly or efficient appliance.

The solution is to raise the dishwasher off the floor so that the center of the
appliance is about waist high. In kitchens where it is possible, that's what we
do. The new drawer-style dishwashers are a vast improvement, but as of yet,
very pricey. For more information of dishwasher placement, seeMise-en-Place:
What We Can Learn About Kitchen Design from Commercial Kitchens. For
more information about ergonomic kitchen design, seeBody Friendly Design:
Kitchen Ergonomics.

Rule 14 - Waste Receptacles

 Rule 14: Waste Receptacles

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Guideline: Include at least two waste receptacles. Locate one near each of
the cleanup/prep sink(s) and a second for recycling either in the kitchen or
nearby.

Code Requirements: No national code requirements.

Universal Design Guideline: Kitchen guideline recommendation meets

Universal Design Standard.
Comments: The best location for the trash and recycling bins in most kitchens
is under the sink. This placement makes the best use of a cabinet space that is
otherwise hard to use because of the piping and disposer

Rule 15 - Auxiliary Sink

Rule 15: Auxiliary Sink

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Guideline: At least 3” of countertop frontage should be provided on one

side of the auxiliary sink, and 18” of countertop frontage on the other side,
both at the same height as the sink.

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Code Requirements: No national code requirements.

Universal Design Guideline: Plan knee spaces at, or adjacent to, the auxiliary
sink to allow for a seated user. Recommended minimum size for a knee space
is 36” wide x 27” high x 8” deep, increasing to 17” deep in the toe space, which
extends 9” from the floor. Insulation for exposed pipes should be provided.

ADA/ANSI Guidelines:

 The sink should be no more than 34” high or adjustable between 29” and
36”. (ANSI 117.1.1002.4.2).

 The sink bowl should be no more than 6 1/2” deep (ANSI 117.1
1002.12.4.3).

 Exposed water supply and drain pipes under sinks should be insulated or
otherwise configured to protect against contact. There should be no
sharp or abrasive surfaces under sinks. (ANSI A117.1 606.6).

Rule 16 - Refrigerator Landing Area

 Rule 16: Refrigerator Landing Area

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Guideline: Include at least:

1. 15” of landing area on the handle side of the refrigerator, or

2. 15” of landing area on either side of a side-by-side refrigerator, or

3. 15” of landing area which is no more than 48” across from the front of the
refrigerator, or

4. 15” of landing area above or adjacent to any undercounter style refrigeration

appliance.

Universal Design Guideline: See ADA/ANSI Guidelines.

ADA/ANSI Guidelines: A clear floor space of 30” x 48” should be positioned for
a parallel approach to the refrigerator/freezer with the center-line of the clear
floor space offset 24” maximum from the center-line of the appliance. (ANSI A
117.1 804.6.6, 1003.12.6.6)

Rule 17 - Cook Surface Landing Area

Guideline: Include a minimum of 12” of landing area on one side of a cooking

surface and 15” on the other side.

Rule 17: Cook Surface Landing Area

Notes:

 Note A: The 12” and 15” landing areas must be at the same height as
the cooking surface.

 Note B: For safety reasons, in an island or peninsula situation, the

countertop should also extend a minimum of 9” behind the cooking
surface if the counter height is the same as the surface-cooking
appliance.
  Note C: For an enclosed configuration, a reduction of clearances shall
be in accordance with the appliance manufacturer’s instructions or per
local codes. (This may not provide adequate landing area.)

Code Requirements: No national code requirements.

Comments:

 Note A is ambiguous. Surfaces adjacent to a cooktop or range are

almost never exactly at the same level as the cooking surface. The
guideline is met if the adjacent surface is roughly at the same level as
the cooking surface.
 The purpose of the guidelines for cooking surface landing areas is not
just ensuring enough working space on both side of the cooking
appliance, but to ensure that there is a sufficient space between the
cooking appliance and any combustible cabinet materials for safety.
 Most safety codes require that a cooking surface next to a door be
separated from the doorway by at least 12" of countertop. We have
always interpreted this to mean 12' from the flammable door trim.

Universal Design Guideline: Lower the cooktop to 34” maximum height and
create a knee space beneath the appliance.

ADA/ANSI Guidelines:

 When a forward-approach clear floor space is provided at the cooktop,

it should provide knee and toe clearance and the underside of the
cooktop should be insulated or otherwise configured to prevent burns,
abrasions, or electric shock. (ANSI 1002.12.6.4)

 The location of cooktop controls should not require reaching across

burners. (ANSI 1003.12.6.4)

Rule 18 - Cooking Surface Clearance

 Rule 18: Cooking Surface Clearance

Guideline: Allow 24” of clearance between the cooking surface and a

protected noncombustible surface above it.

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Code Requirements:

 At least 30” of clearance is required between the cooking surface and

an unprotected/combustible surface above it. (IRC M 1901.1).

 If a microwave hood combination is used above the cooking surface,

then the manufacturer’s specifications should be followed. (IRC M
1504.1)

Comments:

 This rule must be coordinated with Rule 19. Most often, the item installed
above a range or cooktop is a range hood or microwave/hood
combination. In all cases, the minimum clearance specified by the
appliance's installation instructions should be followed rather than this
rule if the manufacturer's recommend minimum clearance is greater.
 If the manufacturer's clearance guidelines are less than the clearance
required by this rule, the conservative, and better, approach is to use
the greater clearances specified here. The exception occurs where the
clearance specified here exceeds the
manufacturer's maximumclearance, in which case the manufacturer's
clearance specification should be used.

Universal Design Guideline: Kitchen guideline recommendation meets

Universal Design Standard.

Rule 19 - Cooking Surface Ventilation

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Guideline: Provide a correctly sized, ducted ventilation system for all cooking
surface appliances. The recommended minimum is 150 cubic feet of air per
minute (cfm).

Code Requirement:

 Manufacturer’s specifications must be followed. (IRC G 2407.1, IRC G

2447.1).

 The minimum required exhaust rate for a ducted hood is 100 cfm and
must be ducted to the outside. (IRC M 1507.3).

 Make-up air may need to be provided. Refer to local codes. (IRC G

2407.4).
Universal Design Guideline: Ventilation controls should be placed 15” – 44”
above the floor, operable with minimal effort, easy to read and with minimal
noise pollution.
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ADA/ANSI Guidelines:

 Operable parts should be operable with one hand and not require tight
grasping, pinching or twisting of the wrist. The force required to activate
operable parts should be 5 pounds maximum. (ANSI A117.1 309.4).

 Where a forward or side reach is unobstructed, the high reach should be

48” maximum and the low reach should be 15” minimum above the
floor.(ANSI A117.1 308.2.1 and 308.3.1).

 Where a forward or side reach is obstructed by a 20” – 25” deep counter,

the high reach should be 44” maximum. (ANSI A117.1 308.2.2)

Comments:

 Formerly it was permissible in most jurisdictions to recirculate vented air

back into the kitchen. The air was drawn into the ventilating device
through carbon filters, then blown back into the kitchen. Recirculation is
now not allowed in most jurisdictions. Air must be vented through and
wall or the roof to the outdoors. The earlier practice of venting into the
attic is also no longer allowed due to the risk of fire.
 Generally the specifications provided by the manufacturer of the
ventilation device or system must be followed, even if they conflict with
other building code requirements. Where the manufacturer's
specifications are silent, then guidance is to be obtained from the
applicable building code requirements.
 Typically make-up air is required when the capacity of the ventilation
system exceeds 300 cfm. The belief is that at this capacity the house can
no longer provide enough air and there is danger of back-drafting gas
appliances. Makeup air is merely air drawn from outside the dwelling
through ducting that is installed by a mechanical contractor.

Rule 20 - Cooking Surface Safety

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Place your extinguisher in plain view or in a clearly marked cabinet.

 Guideline:

1. Do not locate the cooking surface under an operable window.

2. Window treatments above the cooking surface should not use flammable
materials.
3. A fire extinguisher should be located near the exit of the kitchen away from
cooking equipment.

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Code Requirements: No national code requirements.

Comments: While there are no national building code requirements, it is very

likely that a fire extinguisher in your kitchen is mandated by your local building
or fire code.

Universal Design Guideline: Place fire extinguisher between 15” and 48” off the
finished floor.

Comments:

 Put the fire extinguisher in plain view even if you don't like the "industrial
look." National Fire Prevention Association (NFPA) Guideline 10,
Paragraph 6.1.3.1 states, "Extinguishers shall be conspicuously located
where they will be readily accessible and immediately available in the
event of fire." Paragraph 6.1.3.3.1 states, "Fire extinguishers shall not be
obstructed or obscured from view."
 A kitchen fire extinguisher must be rated for class B fires. These are fires
fueled by flammable liquids and grease. Most fire extinguishes are rated
for class B fires, but check to be certain.
  When you install your fire extinguisher, read the instructions for using it to
fight fires. Stopping to read the instructions while a fire is blazing is not a
good idea, but using it without reading the instructions is an even worse
idea.
 Test your extinguisher at least every 6 months, more often if the
manufacturer recommends a shorter interval, to make sure it is still
charged and functioning.

Rule 21 - Microwave Oven Placement

Rule 21: Microwave Oven Placement

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Guideline: Locate the microwave oven after considering the user’s height and
abilities. The ideal location for the bottom of the microwave is 3” below the
principal user’s shoulder but no more than 54” above the floor. If the
microwave oven is placed below the countertop the oven bottom must be at
least 15” off the finished floor.

Code Requirements: No national code requirements.

Comments:

 The current guidelines do not address drawer-type microwaves. These

are intended to be mounted under the countertop and are accessed
from the top, not from the front. Until guidelines are developed, the best
course is to carefully follow manufacturer's instructions for placement
and mounting.
 Over-the-range micro-hoods will need to follow the guideline for
locating a range hood in Rules 18 and 19 above, as well as this rule. If
there is a conflict, the guidelines of Rules 18 and 19 supersede this rule.

Universal Design Guideline: Locate the microwave controls above 15" and
below 48".

Comments: This guideline is a little vague when it comes to controls that have
a vertical dimension, such as a keypad, but the illustrations that accompany
the guideline seem to suggest that the entire pad should be below 48".

Rule 22 - Microwave Landing Area

 Rule 22: Microwave Landing Area

Guideline: Provide at least a 15” landing area above, below, or adjacent to

the handle side of a microwave oven.

Code Requirements: No national code requirements.

Universal Design Guideline: Provide landing area in front of or immediately

adjacent to the handle side of the microwave.

Comments: Typically there is a countertop near the microwave that will serve
as a landing zone. However, if the microwave is located in a tall oven cabinet,
it may be necessary to provide a landing area. If necessary, a pull-out shelf
located under the microwave will work provided it is strong and stable enough
to hold a maximum of 25 lbs.
Rule 23 - Oven Landing Area

Rule 23: Oven Landing Area

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Guideline:

 Include at least a 15” landing area next to or above the oven.

 At least a 15” landing area that is not more than 48” across from the
oven is acceptable if the appliance does not open into a walkway.

Code Requirements: No national code requirements.

Comments: An oven in a range has to share the landing zone on one side of
the range. One interpretation of Rule 24 (see below) is that the combined
landing zone has to be 27" or larger. We think the proper interpretation is that
the range/oven is one appliance, so the Rule 24 combination guideline does
not apply. Landing zones surrounding range/oven combinations is adequately
provided for by Rule 17 which requires a minimum of 27" divided between both
side of the appliance, with a minimum of 15" on one side.

Universal Design Guideline: See ADA/ANSI Guidelines.

ADA/ANSI Guidelines: For side-opening ovens, the door latch side should be
next to a countertop (ANSI A 117.1 804.6.5.1)

Rule 24 - Combining Landing Areas

 Rule 24: Combining Landing Areas

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Guideline: If two landing areas are adjacent to one another, determine a new
minimum for the two adjoining spaces by taking the larger of the two landing
area requirements and adding 12".

Code Requirements: No national code requirements.

Universal Design Guideline: Kitchen guideline recommendation meets

Universal Design Standard.

Comments:

 An oven in a range has to share the landing zone on one side of the
range. One interpretation this guideline is that the combined landing
zone has to be 27" or larger. We think the proper interpretation is that the
range/oven is one appliance, so this guideline does not apply.
 Landing zones surrounding range/oven combinations is adequately
provided for by Rule 17 which requires a minimum of 27" divided
between both side of the appliance, with a minimum of 15" on one side.
 Rule 25 - Countertop Space

Rule 25: Countertop Space

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Guideline: A total of 158” of countertop frontage, 24” deep, with at least 15”
of clearance above, is needed to accommodate all uses, including landing
area, preparation/work area, and storage.

Notes: Built-in appliance garages extending to the countertop can be

counted towards the total countertop frontage recommendation, but they
may interfere with the landing areas.

Code Requirements: No national code requirements.

Universal Design Guideline: At least two work-counter heights should be

offered in the kitchen, with one 28”– 36” above the finished floor and the other
36”– 45” above the finished floor.

Comments:

 Any countertop at least 24" deep can be counted. Almost all standard
countertops meet this requirement — most are 25" deep. If a countertop
is shallower than 24", then, according to this Rule, it does not count
toward the 158" of countertop frontage. However, in remodeling older
kitchens, shallow countertops are often required to meet the 42" and 48"
work-aisle requirements of Rule 6. This is where the designer's experience
and good judgment comes into play in making the trade-off. We
generally count any countertop at least 21" deep but less than 24" as
2/3rds. So, 3' of 21" countertop would count as 2' of countertop frontage.
 Countertop is measured at the front edges, so inside corners do not
count toward the minimum counter space specified in this guideline.
 The guideline allows counting the countertop in front of appliance
garages and other similar storage that rests on the countertop, even
though this reduces the usable countertop area to as little as 13".
 The guideline is not clear how island countertops are to be counted. Do
you count just the one side or both sides. If the countertop is accessible
from both sides, we count both sides, but not the ends.

Rule 26 - Countertop Corners

 Click to Enlarge

Round or chamfer outside corners for safety.

Guideline: Specify clipped or round corners rather than pointed corners on all
countertops.
 Click to Enlarge

Comments:

 Although the guideline does not distinguish between inside and outside
corners, it is clear that the recommendation applies only to outside
corners.
 The guideline does not provide a minimum radius for rounded corners.
On a 1" overhang countertop, the typical overhang, the largest radius is
about 2".
 Corners may be clipped (the more common term is "chamfered") or
rounded ("filleted"). Both options meet the guideline.

Code Requirements: No national code requirements.

Universal Design Guideline: Kitchen guideline recommendation meets

Universal Design Standard.

Rule 27 - Storage
 Distribution of Shelf and Drawer Space
Kitchen Size
Location Small Medium Large
Wall 300” 360” 360”

Base 520” 615” 660”

Drawer 360” 400” 525”

Pantry 180” 230” 310”

Miscellaneous 40” 95” 145”

Guideline: The total shelf/drawer frontage is:
1. 1400” for a small kitchen (less than 150 square feet);
2. 1700” for a medium kitchen (151 to 350 square feet); and
3. 2000” for a large kitchen (greater than 350 square feet).
 Photo: Ikea

Code Requirements: No national code requirements.

Universal Design Guideline: Plan storage of frequently used items 15” to 48”
above the floor.

ADA/ANSI Guidelines:

 Where a forward or side reach is unobstructed, the high reach should be

48” maximum and the low reach should be 15” minimum above the
floor. (ANSI A117.1 308.2.1 and 308.3.1)

 Where a 20” – 25” deep counter obstructs a forward or side reach, the
high reach should be 44” maximum. (ANSI A117.1 308.2.2)
Notes:

 Shelf and drawer frontage is determined by multiplying the cabinet size

by the number and depth of the shelves or drawers in the cabinet, using
the following formula: Cabinet width in inches x number of shelf/drawers
x cabinet depth in feet (or fraction thereof) = Shelf/Drawer Frontage.

 The recommended distribution for the shelf/drawer frontage in inches is

shown in the table at left. The totals for wall, base, drawer and pantry
shelf/ drawer frontage can be adjusted upward or downward as long
as the recommended total stays the same.

 Do not apply more than the recommended amount of storage in the

miscellaneous category to meet the total frontage recommendation.

 Storage areas that are more than 84” above the floor must be counted
in the miscellaneous category.

 Storage/organizing items can enhance the functional capacity of wall,

base, drawer and pantry storage and should be selected to meet user
needs.
 Click to Enlarge

Comments: This design guideline is badly out of date. The whole notion of
minimum shelf/drawer frontage is an attempt to quantify functionality that is
not readily quantifiable. While the calculation may serve the need to have
some math problems on the various NKBA certification examinations, it has little
real world utility because it does not take into account the trend over the past
twenty year of moving away from shelving in lower cabinets and toward
drawers; nor does it distinguish between accessible and inaccessible storage.

We treat the following as inaccessible storage:

 The back of a base cabinet shelf behind the first 12",

 The part of any upper cabinet or tall cabinet shelf behind the first 16", and
 Any storage above 78" from the floor. (Actually, we use the upper arc of reach
of the primary cook. For more information on arcs of reach, see Mise-en-Place:
What We Can Learn About Kitchen Design from Commercial Kitchens .)
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To illustrate how differentiating between useful and inaccessible storage

makes cabinet storage calculations more accurate, consider the following
comparison:

 A 24 inch-deep base cabinet with two shelves has the following frontage: 24"
x 2' x 2 = 96 inches.
 A 24 inch-deep base cabinet with two drawers has the same frontage: 24" x 2'
x 2 = 96 inches.

All of the drawer space is accessible storage. To reach the back 12", just pull
the drawer out. But, only the front 12" of the shelves is useful storage, the back
12" is inaccessible. To treat the two storage modalities as if they provided the
same amount of useful storage is misleading and not useful. The drawers are
more useful storage and their higher utility should be accounted for in
calculating minimum frontage.

In our calculations we score inaccessible storage at only 1/2 the value of

accessible storage.

The formula for the accessible part of the shelf remains the same: (width in
inches) × (depth in feet) × (number of shelves), but it applies to just the front
12" of the shelf. So using the above example, the frontage of the accessible
part of the base cabinet shelves is

24" × 1' × 2 shelves = 48" of frontage.

The revised formula for the back 12" of shelf is (width in inches) × (depth in feet)
× (number of shelves) / 2. This gives the back half of the shelf a reduced
frontage of 24" because the back of the shelf is only half as useful as the front
of the shelf due to its inaccessibility. The calculation is:

24" × 1' × 2 shelves / 2 = 24" of frontage.

The total frontage for the base cabinet with two shelves is 48" + 24" = 72". The
base cabinet with drawers retains its original frontage of 96". Now the
 comparison of frontage scores clearly shows the drawer cabinet to be more
useful storage.

It is also usually possible to fit three or four drawers in a lower cabinet, while the
maximum practical limit on shelves is two. If three drawers are used, the
frontage calculation works out to 144" or double the storage of two shelves. If
four drawers are installed, the frontage is 192" or 2.75 times of the maximum
practical storage available on two shelves.

This rule just scratches the surface of ergonomic storage. For more information,
see these articles:

 Body Friendly Design: The Principles of Ergonomic Kitchen Planning

 Mise-en-Place: What We Can Learn About Kitchen Design from Commercial
Kitchens
 Pantry Perfect The “Can't Go Wrong” Pantry Design Rules

Rule 28 - Storage at Main Sink

Guideline: Of the total recommended wall, base, drawer and pantry

shelf/drawer frontage, the following should be located within 72” of the
centerline of the main sink:
This custom drawer wraps around the undersink plumbing, and provide scads of useful
storage for dish soap etc.
 Stainless lined drawer used to hold dishcloths, sponges — all the wet stuff that accumulated
at the back of the sink — neatly out of sight. We slso use copper and pexiglas liners.

1. at least 400” for a small kitchen (less than 150 sq. ft.);

2. at least 480” for a medium kitchen (150-350 sq. ft.);

3. at least 560” for a large kitchen (more than 350 sq. ft.).

Code Requirements: No national code requirements.

Universal Design Guideline: Plan storage of frequently used items 15” to 48”
above the floor.

CommentsThis rule just scratches the surface of ergonomic storage. For more
information, see these articles:

 Body Friendly Design: The Principles of Ergonomic Kitchen Planning

 Mise-en-Place: What We Can Learn About Kitchen Design from
Commercial Kitchens
 Pantry Perfect The “Can't Go Wrong” Pantry Design Rules

Rule 29 - Corner Cabinet Storage

Click to Enlarge
 Photo: Hafele

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Guideline: At least one corner cabinet should include a functional storage

device
Notes: This guideline does not apply if there are no corner cabinets.

Code Requirements: No national code requirements.

Universal Design Guideline: Kitchen guideline recommendation meets

Universal Design Standard.

Comments: Corner cabinets are not required in a kitchen. The guideline seems
to imply that they are. The guideline merely recommends that if corner
cabinets are included, they should contain usable storage. For much more
information on making the best use of corner cabinet space, consider…

 Off the Wall Kitchens: Living Without Upper Cabinets .

 Solving Corner Cabinet Woes (Sidebar).

Rule 30 - Electrical Receptacles

Guideline: GFCI (Ground-fault circuit-interrupter) protection is required on all

receptacles servicing countertop surfaces within the kitchen. (IRC E 3802.6).
Refer to IRC E 3801.4.1 through E 3801.4.5 for receptacle placement and
locations.

Universal Design Guideline: Lighting controls should be placed 15” – 44” above
the floor, operable with minimal effort, easy to read and with minimal noise
pollution.

ADA/ANSI Guidelines:

 Operable parts should be operable with one hand and not require tight
grasping, pinching or twisting of the wrist. The force required to activate
operable parts should be 5 pounds maximum. (ANSI A117.1 309.4).

 Where a forward or side reach is unobstructed, the high reach should be

48” maximum and the low reach should be 15” minimum above the
floor.(ANSI A117.1 308.2.1 and 308.3.1).

 Where a forward or side reach is obstructed by a 20” – 25” deep counter,

the high reach should be 44” maximum. (ANSI A117.1 308.2.2)
Comments: For more information on the structural components of the kitchen;
the piping, heating and cooling, electricity and lighting, see Behind the Scenes
- The Hidden Kitchen.

Rule 31 - Lighting

Guideline: In addition to general lighting required by code, every work surface

should be well illuminated by appropriate task lighting.
Photo: Merillat

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 At least one wall-switch controlled light must be provided. Switch must

be placed at the entrance. (IRC E 3803.2).
  Window/skylight area, equal to at least 8% of the total square footage
of the kitchen, or a total living space which includes a kitchen, is
required. (IRC R 303.1, IRC R 303.2)

Universal Design Guideline: Lighting should be from multiple sources and

adjustable

ADA/ANSI Guidelines:

 Operable parts should be operable with one hand and not require tight
grasping, pinching or twisting of the wrist. The force required to activate
operable parts should be 5 pounds maximum. (ANSI A117.1 309.4).

 Where a forward or side reach is unobstructed, the high reach should be

48” maximum and the low reach should be 15” minimum above the
floor.(ANSI A117.1 308.2.1 and 308.3.1).

 Where a forward or side reach is obstructed by a 20” – 25” deep counter,

the high reach should be 44” maximum. (ANSI A117.1 308.2.2)
Comments:

 Code requirements: The requirement that a light switch should be

placed at "the entrance" to a kitchen is often interpreted by code
inspectors to require a switch at each and every entrance. The height
and position of switches is governed in most jurisdictions by the National
Electrical Code.
 For more information on kitchen lighting, see Designing Efficient and
Effective Kitchen Lighting.