Design around a sequence
Good kitchens make the next task obvious. Ingredients move from refrigeration to preparation, cooking and serving without crossing busy circulation paths. Give hot appliances landing space and keep the cook connected to the table.
Coordinate shelter and ventilation
A roof can make outdoor cooking more dependable, but it changes ventilation and clearance requirements. Barbecues, rangehoods and combustible surfaces must follow current manufacturer instructions and applicable standards.
Put utilities on the drawing
Gas, water, power and drainage should be located before cabinetry is ordered. Fridges need ventilation; sinks need fall and access; outlets need suitable protection.
Leave room for people
Allow chairs to pull back, doors to swing and several people to move around the cook. A slightly shorter kitchen with generous circulation often works better than squeezing in one more module.
