Kitchen Trends
Written by Jill Kirchner Simpson /The newest ideas in kitchen design can help inspire your own successful choices.
WHEN IT COMES TO KITCHEN DESIGN, think Nicole Kidman, not lady Gaga. When you’re designing something as expensive and long-lasting as a kitchen, it’s important to think classic with staying power, not fad of the moment. But whether you’re renovating, building new or just looking to freshen up the kitchen you already have, it’s helpful to stay on top of the trends. And by trends, we mean not “flash in the pan” but the long-term directions that will influence whether the kitchen you design today will still look great five years from now. We talked to top kitchen designers across the country and sifted through reports compiled by the National Kitchen and Bath Association, which regularly polls its members and teases out trend information from their prestigious annual design awards. Here are five key trends we see happening now or coming up on the horizon.
dark wood cabinets, streamlined design
While white kitchens and cabinets are not going out of favor any time soon, there is a pronounced interest in rich, deep woods such as walnut and mahogany, and ebonized or dark-stained cherry, oak and alder, according to designer Jennifer Gilmer, a Certified Kitchen Designer (CKD) in Chevy Chase, Maryland, and creator of KitchenDesignOnline. net. There’s also growing interest in exotic wood veneers, including engineered veneers, which are made from wood that is dyed and stained to mimic more expensive or endangered species. These exotic species include wenge, Macassar ebony, sapele and more. Medium-toned species such as teak, quartered cherry, bamboo and eucalyptus, and lighter species such as anigre, sycamore, beech and birch are rising in popularity as well. “It’s important to balance dark woods with white or lighter accents,” points out Gilmer. “Laminates are also coming back, and I have been using exotic wood veneers paired with white gloss laminates in the same kitchen.” Cabinet styles are becoming simplified, with full overlay frameless slab doors, simple square edges, and less ornate hardware. If doors are paneled, they often feature simple recessed panels, rather than elaborate raised panels with corbels and moldings. In contemporary kitchens, integrated finger pulls and self-closing cabinet hardware, such as that made by Blum, create a streamlined look with less visual clutter. “Simpler, more evenly textured countertops such as Cambria quartz are the perfect companions to the stronger-grained woods,” notes designer Lyn Peterson of Motif Designs in Westchester, New York, author of Lyn Peterson’s Real Life Kitchens.
fewer upper cabinets = open, airier design
Fewer upper cabinets, more windows, and open shelves or glass-fronted cabinets are helping break up the claustrophobic feel of unrelieved banks of cabinets. “We are definitely using fewer upper cabinets,” says Peterson. “Closed upper cabinets are good for items like sippy cups and mismatched coffee mugs; but we’re putting sets of dishes and glassware, as well as serving bowls, pitchers and platters (which are often too deep for shallow upper cabinets) on display on open shelves.” Foodstuffs are often now stored in a pantry, whether it’s a walk-in closet, or a deep pull-out pantry cabinet. Gilmer agrees: “I am taking out the small window over a sink and replacing it with a set of two or three windows. We make up for that storage by putting in a tall pantry cabinet—just one of those can replace what three or four wall cabinets would hold.” This more open, airy look also helps the kitchen fit in more seamlessly with a great room or dining room, as open-plan kitchen/living areas continue to be the norm.
the social kitchen
“We’ve seen this for a long time, but today, what I call the ‘social kitchen’ has reached a whole new dimension,” says Susan Serra, CKD, a Long Island, New York, designer and blogger who is introducing a new line of cabinets called Bornholm Kitchen. “The kitchen is no longer just about cooking: More and more activities are taking place there; it’s the center of everything.” According to Serra, this blending of cooking and living space means that “upholstered furniture is moving into the kitchen, along with real artwork, sconces, and other livingroom- like accoutrements, so there’s a more seamless transition between the kitchen and other rooms.” This trend is also reflected in the continued importance of the kitchen island—with seating for friends, room to do homework, and space for multiple cooks. “I truly believe that in years to come, this trend is going to make dining rooms obsolete in the typical home,” says Jennifer Gilmer.
naturally green
Whether environmental concerns weigh into your kitchen decisions seems to depend in large part on where you live: “‘Green’ is definitely big in Oregon,” says Martha Kerr, a Certified Master Kitchen and Bath Designer who is vice president of Neil Kelly Design, in Portland. “Our company, as well as our customers, are very focused on the environment, which includes evaluating the company and its manufacturing processes in addition to the product itself. Cambria is our number one quartz countertop not only because it’s an antimicrobial, no-maintenance, nonporous product, but also because it’s made here in the U.S., and doesn’t have to be shipped across the ocean,” says Kerr. “We’re choosing floors that are sustainable, such as cork, bamboo and Marmoleum, as well as wood, because wood floors have a very, very long lifetime. Our cabinetmaker uses Agriboard, which is made from agricultural byproducts, such as wheat, for the cabinet boxes, and low-VOC finishes. ‘Green’ can extend as far as choosing a foot pedal or motion-sensor faucet to reduce water use, or recessing a compost bin into the countertop.” Designers in St. Louis and New York, however, say environmental concerns are still on the periphery except in the area of energy efficiency: Energy Star appliances, WaterSense faucets, and LED lighting are becoming musthaves for consumers who realize they can save money while also helping save the planet.
distinctive materials
“There is an explosion of new materials available,” says Susan Serra, which is a factor that dovetails nicely with people’s desire to create a more individual, personalized kitchen. Some of the newer materials designers are experimenting with include back-painted glass for seamless backsplashes in custom colors; metallic tiles and trims; and Lumicor and 3Form resins, which have materials such as leaves, shells, grass and more embedded in them. “Thin, stacked stone tiles are also becoming popular for backsplashes, and glass, in larger tiles or intricate mosaics, continues to gain momentum,” says Jennifer Gilmer.
Up & Coming Appliances
Here’s what designers are starting to spec in cutting-edge kitchens:
INDUCTION COOKTOPS Gas is still most people’s first choice, but at the higher end, and for those with electric, these versatile cooktops are gaining notice. “to me it’s a no-brainer,” says Serra. “my next cooktop will be induction by choice.” Induction cooktops, which use electromagnetic energy, are much more efficient than gas or even electric. They are also more responsive and precise, allowing you to instantly adjust the heat to a low simmer or a rolling boil. And they win high marks for safety, because the heat is transferred directly to the pot, leaving the flat ceramic glass cooktop cool to the touch and easy to clean.
BEVERAGE CENTERS While refrigerator drawers are rather pricey, many people are setting up satellite beverage centers for entertaining and to minimize traffic in the main work area. these beverage centers might include undercounter refrigerators, icemakers, wine coolers and/or built-in coffee/espresso makers.
STEAM OR SPEED OVENS “Steam ovens can cook by steam, convection, or both, and are also great for warming and reheating,” explains Jennifer Gilmer. “they’re ideal for steaming healthy veggies, fish, even pasta. Steam combined with convection cooks food that is moist inside and crispy outside—like delicious roasted potatoes.” there are also speed ovens made by manufacturers like Miele and Sharp that combine a convection oven and microwave. “this makes a great, space-saving second oven,” she notes.
