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SUPPLEMENT TO McHENRY PLA1NDEALER - PAGE 10 - FRIDAY, MARCH 10, 1978 What to look for in good kitchen design No room in the house re­ quires as much attention by the builder, or generates as much excitement in a home shower, as the kitchen. After all, a homemaker probably spends more wak­ ing hours there than any­ where else. That's why this key room should provide the right extras and features, an efficient and practical layout, and a decor that you can live with. Since the kitchen is such an important factor in making everyday living easy and enjoyable, the following pointers from W. J. Ketch- am, CKD, General Electric s kitchen design manager, can help you determine if the kitchen is planned for effi­ ciency and practicality. Arrangement of appliances and work centers: The basic layout of the kitchen is the most important consideration. First, check the location of major appli­ ances; often what is an at­ tractive area is in reality a well-decorated kitchen that camouflages poor planning and common design flaws. Check for basic flaws such as a refrigerator installed so that it won't fully open to its built-in stops, a range and re­ frigerator placed side by side, or an open dishwasher door that can block access to the sink or the kitchen aisle. All kitchens, large and small, have three main cen­ ters. Their location governs A CLEAN, CONTEMPORARY DESIGN is this General Electric '*European-|pok kitchen"--says its designer, Bill Ketcham. It is a contemporary kitchen in the popular (J-shape design to describe how appearance flair can be added-while still incorporating design effi­ ciency. the function of the kitchen. The three main centers form a "work triangle" that should measure between 13 and 22 feet. Ideally, the sequence of work in the kitchen moves from storage, mixing, and other preparation, then to cooking and serving, and fi­ nally back to the sink, dis­ poser, and dishwasher for clean-up. There is, or should be, a continuity of functional design in all kitchens^ Al­ though we talk of "work cen­ ters" as though they are sep­ arate and alone, they are not. They should be reasonably close to each other, and in most cases the counters be­ tween work centers can and will be shared. Refrigeration: Obviously built around the refrigerator, this center should be located near the door through which the supplies enter and should have sufficient drawer, shelf, and counter space to handle the numerous kitchen uten­ sils, food-stuffs, and small appliances in common use in today's kitchen. There should be a minimum of 15 inches of work counter at the opening side of the re­ frigerator; more, if possible. Today's modern side-by-side refrigerator-freezers can be used more efficiently with work space on both sides of the appliance. Clean-up: This center han­ dles chores performed in the kitchen during meal prepara­ tion and the subsequent clean-up. It is best located in an ample area between the range and refrigerator, and should have at least 24 inches of counter space on each side of the sink, whether the sink is double or single bowl. In addition to the dishwasher, a low-cost, highly efficient food waste disposer is rec­ ommended to take care of most 'wet" garbage, while a trash compactor is an effec­ tive means of handling solid, nongrindable wastes such as milk containers, egg cartons, cereal boxes, and the like. Cooking: An ideal location for the cooking center is near the dining room and break­ fast area. A counter at each side of the range is important for efficiency as well as safety. There should be a minimum of 12 inches of counter at the side away from another major center, and 24 inches minimum between the range and another major cen­ ter, and 24 inches minimum between the range and an­ other major appliance or the sink. Kitchen shapes-which one is the best for you? Kitchens come in five basic shapes: One-Wall, Cor­ ridor, L-Shaped, U-Shaped, and Four-Wall. There are almost endless variations of each of these plans, caused by door and window loca­ tions, but each basic shape retains its essential advan­ tages. Consider the following descriptions to help you de­ termine what shape you should consider. The One-Wall kitchen, as the name implies, has all the kitchen elements along one wall and is suitable for studio apartments or vacation homes. The Corridor, or Two-Wall kitchen, is practical in apartments and in any home in which space usage is im­ portant. The U-Shaped kitchen is generally most popular and efficient and serves well when integrated with an open plan that flows to the family room or dining room. The L-Shaped kitchen thus far has been considered by many kitchen planners as allowing the greatest efficiency for use by more than one cook, and when a breakfast space is necessary within the same room. The Four-Wall kitchen is a new concept. It incorporates the use of aO available wall areas for the greatest space efficiency, casual traffic con­ trol. and functionalism, while offering an opportunity for styling with flair. Don't do anything unless you know how! If you don't understand the different ways windows waste cooling as well as heat­ ing energy, and don't know the right solution to each specific problem, you could be spending too much to make them energy-efficient, or you could be spending less and accomplishing next to nothing. The storm window is not a cure-all; neither is replacing your old windows always the best economic solution. If you are going to invest wisely in window energy conservation measures, you ft AROU HOUSE from VYCITAL'S PRO HARDWARE 5" STYLE K Gutter-White /Minted and Galvanized if Hangers • • Downspouts • Slip-joints C0K if Spike 5" Vi ROUND Galvanized Eve Trough Ends if Elbows if Mitres • Ferrues GUTTER H'.MI* it\;i i.*r jomi no smt -A- « run met WITH OVAl CJiltll CUlSlOt KMfRt CORRUCATtO R0UN0 Furnace fittings-Registers -- Register boots-Pipe and Elbows-Metal Besto Gas' Vent Pipe and fittings. CLOTHES DRYER VENTS Pipe-Elbow-Flexible Pipe VYCITAL'S «•••• HARDWARE HANK McHeniy 385-0098 must first determine whether your problem is infiltration or conduction, or both. And you must understand that these problems affect your cooling efficiency as well as your heating bills. Infiltration, which is a fancy name for heat loss (or gain, in summer) via crack leakage, permits the physical movement of air in and out of the prime window. A storm window will help some in re­ ducing the force of high winds; but most storm win­ dows leak as much air as does the deteriorated prime. To solve the infiltration problem you must caulk cracks in and around non- operating parts of the win­ dow, and weatherstrip be­ tween the operating parts. If the window is badly de­ teriorated, and beyond help from these measures, there is no solution except to replace the window. And in selecting a replacement, it's essential that it offer good weath- erstripping to minimize air in­ filtration. The second problem is conduction, heat traveling directly through the physical materials of which the win­ dow is made. Just as heat travels from the tip of a fork to the end you're holding when you place it in a gas flame, heat travels through the window's frame and directly through the glass. The only solution to this problem is multiple layers of glass. Insulating glass (or a storm window over a single glazed window) will reduce the con­ duction heat loss by about 50%. Triple glass, which is now available in many "thermalized" windows, or a storm window in addition to conventional insulating glass, will reduce the conduc­ tion loss by about 65%. Window energy conserva­ tion is not only patriotic; it's an economic necessity. A badly deteriorated single glazed window can have a U value as high as 2.26, which can be reduced to as low as 0.445 with a new highly energy efficient thermalized replacement window. This is an improvement of about 80% in the window's energy efficiency. s And because windows generally account for 15% of your heating and cooling energy use, this improve­ ment could add up to a 12% reduction in your yearly heat­ ing and cooling bills. The significance of win­ dows in energy conservation is treated in detail in an illus­ trated 136-page "Window Book" by Fred M. Schmidt. It identifies the different ways windows waste energy and gives specific remedies for each of the different prob­ lems. "The Window Book" has a cover price of $1.95, but it can be ordered direct at a special publisher's discount by sending $1.00 to Season- all Industries, Inc., Depart­ ment MS, Indiana, Pa. 15701. In the words of the author, "If your windows aren't energy efficient, you're going to have to do something about them. But don't do anything until you know what you're doing." TURN ONS WHAT ARE LIFE'S CERTAINTIES? LIFE, PEATW AMPA WORP FROM THE SPONSOR. » » . . I » « * « • • « • » • » • « « * » * » * « • « * « » * « | l t j * 9 1 } 3 J f j t S J J J ' •>-?.** M. * t t • . * " *** //iVc WW//////, w. ti r* i / wM ti&r